In our 32+ years of marriage I have tried making poached eggs on several occasions…I even purchased a couple of gadgets for assistance but nothing helped. Then I got my Instant Pot and voila! I can make poached eggs!
Eggs – I wouldn’t do more than four at a time as the more eggs you have the more time will be needed
1.5 cups water
- Place 1.5 cups water in bottom of Instant Pot.
- Place metal wire rack in bottom of Instant Pot over water.
- Crack eggs into silicone cups that have been sprayed with cooking spray.
- Put lid on Instant Pot and make sure that the pressure relief valve is closed.
- ‘Steam’ eggs. For a runnier yolk steam for 3 minutes and NPR for 3 minutes and for a more solid yolk steam for 3 minutes and NPR for 6 minutes. You may have to adjust times according to your preference on how the yolks are cooked.
Eggs Benedict….my FAVORITE!!
This recipe is treasured by all of my siblings as we all loved it when my mom made these butter horns and it was only recently that I learned that the recipe originally came from my grandma.
½ pound butter, soft
½ cup sugar
½ tsp salt
Rind of 1 lemon
1 tsp vanilla
1 cup luke warm milk
1 pkg dried yeast
4 to 4.5 cups flour
2 Tbs lemon juice
Cream butter and sugar, add eggs, beat well. Add salt, lemon rind and vanilla. Dissolve yeast in cup of warm milk, add milk and flour.
Refrigerate overnight or for several hours.
Divide dough into six even sized parts. Take only one part out of the refrigerator at a time.
Roll out as for pie crust. Cut in eight pie-shaped pieces. Spread with soft butter. Roll up from large end to the point. Put on cookie sheet and let raise for 3 hours.
Bake at 350 for about 15 minutes. Frost while warm with powdered sugar frosting.
Makes about 48 butter horns.
You can bake all at once or save some for a few days. Be sure you only work on one part of the dough at a time. Keep the rest in the refrigerator as dough is hard to handle when warm. You should use up the other half pound of butter in rolling them and the balance in frosting and greasing of cookie sheets.
A very popular breakfast at many of our Heartland Owners Club rally’s that are attended by Nelly. Making these muffins is Nelly’s way of letting everyone know how much she loves everyone.
2 c boiling water
2 c all bran
1 ¼ c shortening
3 c sugar
1 qt buttermilk
5 c flour
5 tsp baking soda
1 tsp salt
4 c bran flakes
Add raisins, dates, nuts, chocolate chips, coconut, blueberries, etc to each individual’s preference.
Pour boiling water over all bran, let cool. Cream sugar & shortening, add eggs, one at a time, beating well after each. Add bran mixture and buttermilk, stirring well. Combine dry ingredients and add to bran mixture stirring just enough to moisten all ingredients. Fill muffin cups 2/3 full.
Bake at 400 for 20 to 25 minutes or in microwave in individual dishes for approximately 1 minute. *Nelly uses paper bowls for microwaving.
Bake as many muffins as you need. Rest will keep in covered container in refrigerator for 6 weeks.
This is my kind of baking…easy peasy with few ingredients and a delicious result!
1 box yellow cake mix
1 small can pumpkin
Combine cake mix and pumpkin (that’s it…nothing else), put into muffin pan and bake at 350 for 25 minutes.
1 8-ounce can refrigerated crescent dinner rolls
1 pound Bob Evans Original Recipe Sausage Roll
2 cups shredded mozzarella cheese
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
Cover bottom of dish with crescent rolls
Layer cooked sausage and cheese
1 doz eggs
1 c milk
1 pkg (32 0z) of frozen hash browns (shredded)
1/2 lb sausage, browned & drained
1/2 c green onion, diced (I used a sweet onion)
1 green pepper, diced
3/4 lb shredded cheddar cheese
1/4 tsp dry mustard
Salt & pepper to taste
1. Layer potatoes, sausage, onions, green pepper & cheese in the crock pot in two or three layers.
2. Beat the eggs, milk, mustard, salt & pepper.
3. Pour eggs over the mixture in the crock pot.
5. Cook in crock pot on low for 10-12 hours or until eggs are set. **I only cooked about 8 hours and it was starting to brown.