Walk with the King,

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.

Deviled Eggs

 

 After the eggs are peeled, slice them in half. Now massage the yolk out of the white by gently squeezing the white – if it is hard boiled perfectly it will pop right out! I was quite a happy camper that ALL of mine popped out for these pictures (they must have known it was picture day!)

After removing all the yolks add to them 1/2 cup of mayonnaise, 1/2 teaspoon of salt, 2 dashes of pepper, and 1 1/2 teaspoon prepared mustard. That’s it – easy huh? Then mixem’ up. And restuff the shells carefully with the mix.

Sprinkle a couple dashes of Paprika across the top and voila – a beautiful dish to take for any occassion! Enjoy!

Eggcellent egg salad

This recipe is Janelle’s from Comfy In The Kitchen! 

 

 

Chop eggs into bite sized pieces (there is no special way to do this) add Miracle Whip, Mayo, Dijon mustard and salt.

 

Mix well

Serve on bread, croissants, in a wrap, on top of lettuce, as tea sandwiches, in a phyllo cup…whatever you wish! This is a great staple recipe.

Egg-cellent Egg Salad
12 eggs
1/2 cup Miracle Whip
1 cup Mayo (to tone down the sweetness of Miracle Whip)
1 1/2 tsp Dijon mustard (Grey Poupon)
1/2 tsp salt (or to your liking)
(You may also add celery and onions if you like- I did not because my children prefer it plain)

Directions: Place cold water in a large pot. Add eggs, turn on burner to high heat. When water boils, turn off heat and take pot off of burner. Cover with lid and let steam for about 10 mins. Pour hot water out of pot and add cool water. When eggs are cool enough to handle, peel and rinse. Chop eggs and add remaining ingredients and stir. You may make the night before and refrigerate. Spread on your choice of bread!

Easter Egg Toast

 

And this recipe is from Janelle at Comfy In the Kitchen too!  This girl is good!  She writes:

This recipe came with my hubby when I married him {hehe}. On our first Easter, he asked “So Hon, when are we going to have Easter Egg Toast?” Ladies…I had NO IDEA what he was talking about! So, I called my Mother-In-Law and asked her what this was all about. She laughed and said that it was a recipe she always had as a child and made it for her boys. It’s a great way to use up all of those hard boiled Easter Eggs! By golly…she was right.

Here it is….Easter Egg Toast.

Gather up about 10 Easter Eggs.  Take off the shells and rinse. You may have some “color” showing on the actual egg…I think it makes it more festive!

Chop up the eggs like so…

Now, you can either purchase a “gravy mix” {I was on vacation and had to bring this along-it was delicious, but I do typically make it myself} or you can make homemade gravy {white sauce}.

Add eggs to your gravy {white sauce}.

 

Stir.

Toast your bread {1-2 slices per person}

Pour over top! It really is a delicious way to use up those Easter Eggs!

Easter Egg Toast

#ratingval# from #reviews# reviews

Print

 

• 10 Easter Eggs
• White Gravy Packet {follow directions}
• OR- Homemade= 4 Tbsp butter, 1/3 cup flour, 3 cups of milk, 1 tsp salt/pepper.
• 1-2 slices of bread per person.

Instructions

1. Peel shells off of Easter Eggs.
2. Chop eggs.
3. Make White Gravy Packet OR Make Homemade as follows:
4. Melt butter on stove top, add flour to make a paste, add milk and whisk until thickened, add salt and pepper.
5. Add chopped eggs.
6. Toast bread.
7. Pour egg and gravy over toast.

I love this Janelle!!! You know what we’ll be eating for breakfast the day after Easter! lol! Thank you for sharing these recipes with us!!!

Google Recipe View Microformatting by Easy Recipe

2.1.6

Walk with the King,

 

 

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.

You can follow Janelle’s blog at ComfyInTheKitchen.com

Follower her on facebook at Comfy In The Kitchen

Follow her on Twitter at ComfynKitchen

 

 

 

 Today’s recipe is a staple at our family get togethers and I’m pretty sure I’ll find it on our Easter Dinner table – it goes perfect with  Easter Ham!  Janelle is sharing her version of Cheesy Potato Casserole today. My recipe is the same only I put crushed corn flakes or Ritz crackers on top rather than the bread crumbs. I LOVE LOVE LOVE this casserole!

 

Janelle from Comfy in the Kitchen writes:

 

This is my “go to” recipe for Cheesy Potatoes…it is easy, quick, and delicious! I bring this to family functions and make it for company all the time (leftovers are great too!)…Serve with dinner or along side brunch..it is a wonderful recipe to have on hand for the Holidays. Enjoy! ~Janelle

2 bags of ”Simply Potatoes” (shredded or cubed), cream of chicken soup, sour cream, butter, onion, shredded cheddar cheese, bread crumbs, salt and pepper

In a large bowl mix together potatoes, cheese, cream of chicken soup, chopped onion, sour cream, 1/2 stick of melted butter, salt and pepper.

In a greased 9×13 pan, spread out the potato mixture.

Melt 1 stick of butter in a small dish and add 2 cups of bread crumbs and mix well

Spread bread crumb mixture over top of potatoes. Bake in a 350 oven covered for 45 mins then uncover and bake an additional 15 or until bubbling with a lightly brown crust.

YUUUUMMMMMmmmmm!!!!!  Cheesy Potatoes(serves appx 12 side dishes) 2 bags of “Simply Potatoes” (these are sold by the eggs in your grocers refrigerator) 1 can cream of chicken soup 1 16 oz sour cream 1/2 stick of butter melted 1 onion chopped 2 cups shredded cheddar cheese salt and pepper to taste Mix all of the above ingredients in a large bowl. Transfer to a greased 9×13 dish. Bread Crumb Topping 1 stick of butter melted 2 cups of plain bread crumbs Mix together and spread on top of the potatoes. Preheat oven to 350. Cover dish with foil and bake for 45 mins. Uncover and bake an additional 15 mins or until bubbly and lightly brown on top.

Thank you Janelle for another wonderful recipe!

Walk with the King,

This is a featured recipe from …..

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.

 So all my life, I’ve made flat but tastey chocolate chip cookies…and I always wondered how women got their cookies to be fluffy and soft and chewy…and now I know!  I made Janelle’s recipe this week and they came out gorgeous!  She used an ingredient in her cookies I’ve never tried before – check it out!

Janelle from Comfy in the Kitchen writes:

On my list of favorite things to eat, ever…. stands the good ole fashioned chocolate chip cookie. Who can resist these hot, buttery, gooey, chocolatey little dollops of goodness?! The only thing is…many of us don’t know how to make them just so! In fact, it took me years to figure out exactly what to do to make them crispy on the outside, gooey on the inside, dense, buttery and fluffy!

Some of my failed attempts had my cookies flat..burnt..too gooey…not buttery enough..and the list goes on. Learn from my mistakes and begin your cookie making journey with a winning recipe you will make over and over again!!!!

Mix together 1 cup butter (2 refrigerated sticks put in the microwave for 20 seconds) , 3/4 cup brown sugar, 1/4 cup sugar, 1 tsp vanilla, 1 box of vanilla instant pudding dry mix

Mix these ingredients well with a hand held mixer

Add 2 eggs (I was doubling this recipe that is why you see more than 2 eggs)

In a separate bowl combine 2 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp salt. By combining these dry ingredients, it will help distribute them evenly in the cookie dough. Add them to the wet ingredients. Then add 12 oz of semi-sweet chocolate chips. You may also add nuts if you desire!

After the dough is made, place it in the refrigerator for 1 hour…this is an important step! Then, scoop in heaping Tbsps onto un-greased cookie sheet and bake in a 375 oven for 10-12 mins or until golden.

After the cookies are taken out of the oven, keep them on the cookie sheet for about 2 mins..they will continue to cook and will keep their shape better this way.

This guy is ready to be “spatulaed” onto a wire cooling rack.

Let cool on wire rack…grab some milk and a smile and enjoy your perfect chocolate chip cookie! Congratulations, you have made some happy campers! The Perfect (Fluffy, Soft and Chewy) Chocolate Chip Cookie Recipe (24 cookies) 2 1/2 c all-purpose Flour 1 tsp baking soda 1 tsp salt 1 c butter, softened 3/4 cup brown sugar 1/4 cup sugar 1 pkg vanilla instant pudding 1 tsp vanilla 2 eggs 12 oz semi-sweet chocolate chips Preheat oven to 375 Combine flour, baking soda and salt..set aside. In a large mixing bowl, beat together butter, sugars, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Add flour mixture. Stir in chocolate chips. Place in refrigerator for 1 hour. Place heaping Tbsps of batter onto un-greased cookie sheet and bake until golden appx 10-12 mins. Take out of oven and let sit 2 mins on cookie sheet before transferring to cooling rack. Enjoy, My Friends! ~ Janelle

 Thank you Janelle for teaching me how to make these!!  You are a gem and my kids love them!

Walk with the King,

This is a featured recipe from …..

Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.