deviled eggs

deviled eggs
  1. 6 hard boiled eggs
  2. 1/4 cup mayo
  3. 1 tsp yellow mustard
  4. 1 tsp vinegar
  5. paprika

Lobster Mac and Cheese

Lobster Mac and Cheese
  1. 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  2. 16 ounces dry pasta cavatappi, penne or shells
  3. ⅓ cup butter
  4. ⅓ cup flour
  5. 1 teaspoon onion powder
  6. ½ teaspoon dry mustard powder
  7. ½ teaspoon salt or to taste
  8. ¼ teaspoon Old Bay Seasoning
  9. ¼ teaspoon black pepper to taste
  10. 2 ¾ cups milk
  11. ½ cup light cream
  12. 2 cups sharp cheddar shredded
  13. 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  14. ½ cup fresh parmesan cheese shredded
  15. Topping
  16. ½ cup bread crumbs
  17. 2 tablespoons butter melted
  18. 2 tablespoons parmesan cheese grated
  19. 1 teaspoon parsley chopped
  1. Preheat oven to 400°F. Grease a 9x13 pan.
  2. Combine topping ingredients in a small bowl. Set aside.
  3. Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  5. Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  6. Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.
  7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  9. Add remaining lobster meat on top and sprinkle with the topping mixture.
  10. Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.

Cauliflower Casserole

Cauliflower Casserole
  1. Cauliflower
  2. Chicken broth
  3. Butter
  4. Cream cheese
  5. Sour cream
  6. Cheddar cheese
  7. Garlic
  8. Garlic powder, salt, pepper
  9. Parmesan
  10. Green onion
  11. Cooked bacon
  1. Cook the cauliflower: This recipe starts by steaming or boiling a head of cauliflower. If you are buying cauliflower florets this is about 6 cups. Personally, I boil mine in 2 cups of chicken broth until they are fork tender. I think this adds a richness that this recipe would otherwise lack. However, you can use water in a pinch.
  2. Mash the cauliflower: Once the cauliflower is tender, drain the liquid and transfer to a mixing bowl. Then it’s time to add all the good stuff, cream cheese, butter, cheese, garlic, and spices. Mash or blend (using an immersion blender) until it reaches the consistency you like.
  3. Bake the casserole: Once the cauliflower reaches consistency you like, transfer it to a baking dish (I use my 12-inch cast iron skillet), then top with shredded cheddar and parmesan. Bake for 25-30 minutes until gold and bubbly.
  4. Add the toppings: Top with cooked chopped bacon, green onions, sour cream and freshly cracked pepper!

Fresh Sweet Corn Fritters

Fresh Sweet Corn Fritters
  1. 1 cup all-purpose flour
  2. 1 teaspoon baking powder
  3. 3 ears fresh corn, kernels cut from cob
  4. 2 eggs, separated
  5. ½ cup heavy whipping cream
  6. salt and freshly ground pepper to taste
  7. 1 quart vegetable oil for frying, or as needed
  8. 2 tablespoons cane syrup, or as desired
  1. Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  3. Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

corn in crock pot

Why is this recipe even here?  Blame the advertisements and the idiots.  Why the first 3 pages of google searches are full of unrelated and unwanted videos is beyond me.  And why the idiots think you need to dirty another pot to ‘start’ the recipe is just, well, stupid.

Maybe we’ll try to refine the search.  Try “frozen corn slow cooker -creamed -cob”.  Now we get chowders and cheesy on the first 3 pages.

UNCLE.  I’ll add my own.

corn in the slow cooker
  1. bag corn
  2. water - enough to get it a tad wet
  3. butter - gobs and gobs of it
  4. sugar - to taste
  1. put it all in the crockpot on low heat.
  2. stir often. every hour or even better every 1/2 hour
  3. cook for 4 hours in low.
  4. when it's to the desired tenderness turn it down to keep warm until ready to serve.
  1. I try to use a minimum of water. Use more butter.

Roasted Baby Potatoes

Roasted Baby Potatoes
  1. 1 lbs baby potatoes
  2. 2-3 cloves of garlic
  3. rosemary (fresh if possible)
  4. parsley (fresh if possible)
  5. thyme
  6. oil
  1. stir it all up except parsley
  2. put it in an oven dish
  3. bake 365F for 45 minutes
  4. bake 450F for 10-15 minutes until crispy
  5. serve with parsley

Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad
  1. 6 potatoes, skin on, washed and scrubbed, cubed
  2. 4 large whole eggs
  3. 2 cups green beans, washed
  4. 2 tablespoons olive oil
  5. many cloves of garlic, raw crushed or sautéed
  6. 1 teaspoon lemon juice
  7. 1 teaspoon (or to taste) fancy salt that people keep giving you for the holidays
  1. cook each to desired doneness
  2. whisk the olive oil, lemon juice and salt together. Add garlic to sauce. When everything is cool, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.


  1. 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  2. 1 cup cornmeal
  3. 1/4 cup sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 to 3/4 teaspoon salt, to taste
  7. 1 1/4 cups lukewarm milk
  8. 4 tablespoons unsalted butter, melted and cooled
  9. 1/4 cup vegetable oil
  10. 1 large egg
  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. Add flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix.
  3. In a large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
  4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  5. Spread the batter into the prepared pan, or scoop into the muffin tin.
  6. Bake the bread for 18 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  7. Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
  1. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.
  2. If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Pickled Eggs & Beets

Pickled Eggs & Beets
  1. 2 1-pound cans tiny whole beets, drained with juices reserved
  2. 1 small onion, halved and thinly sliced into half-moons (optional)
  3. 8 hard-cooked eggs, peeled
  4. 1 cup 1/2 cup sugar
  5. 1 cup beet juice
  6. 3/4 cup apple cider vinegar
  7. 1-1/2 teaspoons salt
  8. dash of pepper
  9. 2 bay leaves
  10. 6 whole cloves
  11. 1 garlic bulb
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, an all the cloves from the garlic bulb. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using. For Easter eggs cook on Ash Wednesday and server on Easter Sunday.