There is nothing better than a plate of deviled eggs when you go to a family picnic.

Preparation time: 5-10 minutes
Cooking time: 10 minutes eggs
Servings: 6

Ingredients:
6 hard boiled eggs, peeled
1/2 teaspoon prepared mustard
1 1/2 sweet or dill pickle relish

1 dash hot sauce
1/2 teaspoon Worcestershire sauce
2 tablespoons mayonnaise or miracle whip
Salt to taste
1 pinch garlic powder
Sprinkle of black pepper and dried parsley

Directions
1. Cut hard boiled eggs lengthwise; remove egg yolks, place into a small bowl and place whites on platter; set aside.
2. Smash yolks with a dinner fork and mix in mustard, pickle relish and hot sauce, Worcestershire sauce, mayonnaise/miracle whip, salt, and garlic powder.
3. I used a small spoon and spooned the mixture into each egg white, and sprinkles with black pepper and parsley.

Tips:
# 1 Add 1/2 teaspoon of mustard, if you’re a mustard lover.
# 2 When using dill pickle relish, add 1/2 teaspoon white sugar.

It’s not my typical posting, but I figured I would share a juicy steak for all those steak lovers out there. Enjoy and happy cooking.

Preparation time: 15-20 minutes
Cooking time: 11 minutes
Servings: 4

Ingredients:
1 teaspoon salt, divided
1 good pinch black pepper
1/4 teaspoon fennel seed

1 tablespoon olive oil
1 tablespoon butter/margarine
2 cloves garlic (1 finely minced and 1 cut in half rub on steak)
1 pound boneless sirloin (rub both sides of steak with 1 garlic clove)
2 tablespoons prepared horseradish
1 good pinch black pepper
1 tablespoon mayonnaise
1/4 cup sour cream

Directions:
1. In a small bowl, combine fennel half of salt, and black pepper.
2. In a large skillet add olive oil, and butter turn on high until pan is hot;  rub steak with garlic, place in skillet  and cook about 5 minutes, then flip to other side and cook 4 minutes longer.
3. Turn burner down to medium. Sprinkle steak with salt mixture and cook for an additional 2 minutes or until the steak is cooked to desired doneness.
4. Sauce suggestion:  Meanwhile, in small bowl combine horseradish, salt, black pepper, remaining garlic, mayonnaise, and sour cream, serve at room temperature.

Optional: Green and Red peppers

Tips:

#1 Cut the steak into individual servings

#2 Serve with garden salad

#3 Saute red peppers, green peppers and white onions with steak.

#4 Do not over flip steak
Steak Cooking Directions:

Thickness Rare Medium Well Heat

1″   inch 8-10 12-14 16-20 High

1 1/2″  inch 10-14 16-20 22-26 High
2  inch 12-16 18-22 24-28 Medium

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Preparation time: 10-15 minutes
Cooking time: 1  hour 3o minutes
Servings: 4-6

Ingredients:
2 (15 ounce) cans pork-n-beans
2 strips bacon, diced
1/4 cup light molasses
1 (10 3/4 ounce) can tomato soup
1 tablespoon cider vinegar
1 small yellow onion, peeled and chopped
1/4 cup green pepper, chopped
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
1/2 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Directions:

1. Preheat the oven to 325 degrees F

2. In a large bowl, combine all ingredients except pork and beans. Let stand for 10 minutes.

3. Add pork and beans and mixing well.

4. Pour into a greased shallow baking dish.

5. Bake uncovered at 325 degrees F on the bottom rack oven for 1 hour and 30 minutes.

Tips:

#1 Serve at your family picnic this summer.

#2 Serve with Ask Ms Recipe’s 5 Step Slow Cooked Honey Ribs and Simple Potato Salad

#3 Cooks in the toaster oven too.

Preparation time: 10 minutes
Cooking time: 40 minutes (refrigerate 30 minute prior to cooking.)
Serving time: 6

Ingredients
4 large eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried mustard
1/2 teaspoon dried minced onion
1/2 teaspoon dried dill
12 slices (old) white bread or wheat
6 slices bologna
6 slices American cheese
1 cup Potato chips, crumble (optional)

Direction:

1. In large bowl, whisk eggs, milk, salt, pepper, mustard, onion, and dill together.
2. Cut crust off bread then line 6 slices bread on the bottom of greased baking pan/dish. Assemble layers of bologna, cheese, and top with remaining bread.
3. Pour egg mixture over bologna mixture, sprinkle with potato chips (optional). Refrigerate for 30 minutes.
4. Preheat the oven to 325 degrees F
5. Bake uncovered for 40 minutes on the bottom rack of the oven.

A savory herb baked potato stuffed with chili sauce chicken and topped with sour cream.

Preparation time: 10-15 minutes
Cooking time: 70 minutes
Serving size: 5

Ingredients
5 large baking potatoes
3 teaspoons vegetable oil
½ cup green onions, diced
½ teaspoon garlic powder
½ teaspoon fennel seeds
2 cups boneless skinless chicken breasts or thighs, chopped
1 large red pepper/green
1 teaspoon chili sauce
Sour cream
Salt and pepper to taste

Directions

1. Preheat the oven 350 F.
2. Wash potatoes and wrap in aluminum foil. Use a fork to stab 3-4 holes into the potato and bake on the bottom rack for 60 minutes.
3. In a medium skillet over low heat, cook green onions, garlic powder, and fennel seeds in vegetable oil for 1 minute; stir frequently. Add chicken, red peppers, chili sauce, and sprinkle salt. Cook for 10 minutes until chicken is no longer pink and the juices are clear; stir occasionally.
4. Cut potato horizontally, but do not cut all the way in half. Scrap the potato filling in to a large bowl while leaving the potato shell intact.
5. Add chicken mixture to potatoes and mix well. Spoon check mixture back in to the potato shells and top each potato with sour cream.

Tips:
1.Substitute ground beef or turkey for chicken.
2. Serve with fruit.

Pulled for Book    Ask Ms Recipe: Simple Recipes that make cents

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Melissa from Melissa’s Jewelry and Gems asked a recipe question about the Tropical Egg Salad

Melissa Asked:

I have never tried anything quite like this. Will it taste good with any fruit, or just the apples, and pineapple?

Ms Recipe’s Answer

You could try it with any fruit, but I suggest you use at least one fruit that has a texture such as the apples. Here’s some ideas: pears, strawberries, peaches, bananas or nectarines. I love to experiment with food which makes me a bit of a mad scientist in the kitchen.

Why stop by the fast food joint when you can pre-make this recipe and have it waiting for you every morning. The great thing is you can save a few bucks and time at the fast food lane at the same time. Happy Eating and Enjoy.

Pulled for upcoming book Ask Ms Recipe: Simple Recipes that Make Cents

This recipe came from my Grandmother. It was one of her favorites to go with a meal. She especially liked to serve it as a desert around the holidays.

Prep: 5 minutes

Serves 6 or more

Ingredients:

1/2 bag mini marshmallows

1 20oz can crushed pineapple

1 8 oz package of cream cheese (sit out at room temperature for 20 minutes prior to preparation.)

Maraschino Cherries-drained (optional topper)

Directions

1. Drain pineapple juice into bowl and set aside. Mix all ingredients in large bowl with a fork. Mix 1/2 can of pineapple juice into pineapple mixture. Best served refrigerated for a couple of hours. The longer it sits the better it gets.

Start here with your content. Replace this paragraph, and everything down to AND INCLUDING the word: STOP. DO NOT REMOVE OR CHANGE THE CODE BEYOND THE WORD STOP BELOW! This has been the most requested theme, so I hope we have a record turnout. Please put up a post with your favorite recipe, or if you don’t have the recipe, a photo of your favorite dish and a description. Here’s a sample post I did for you: http://www.mcklinkyblog.com/2009/07/mcklinky-blog-hop-for-july-21-2009.html Also, be sure to submit your recipe here too: http://www.mcklinky.com/recipes.asp! I WILL CREATE A MckLinky RECIPE BOOK, AND MAKE IT AVAILABLE TO ALL BLOG HOPPERS FOR FREE! …STOP