Ramen Noodle recipes

Cheap but tasty & can be nutritious

 

 

Ramen Noodles are a Japanese noodle dish consists of wheat noodles served in a meat or fish-based broth, Usually its flavored with soy sauce and uses toppings such as sliced pork, green onions, and other vegetables. Almost every locality in Japan has its own variation of ramen,

A serving of ramen is high in carbohydrates and low in vitamins and minerals. Adding vegetables & meats really make it a healthy meal. Ramen soup tends to be high in sodium. Ramen noodles themselves contain very little sodium so one can avoid drinking the soup OR using a low sodium broth if a low-sodium diet is recommended for health reasons.

So here are some recipes that will add to that cheap little package of Ramin Noodles. 

 

Ramen Noodle Snack Mix

Ramen Noodles are not only cheap but very versatile! This recipe is a healthy snack for the kids or a great trail mix snack for hikers, bikers & more. We take this on our camping trips as a great snack.

This is an quick & easy Snack mix for the whole family!

Double or triple this recipe because it will get wiped out quick!
When Ramen goes on sale… at 20 cents a pack, stock up and you can make this recipe to even keep in the freezer.

• Serves: quite a few
• Prep Time: none
• Total Time: 15 min or so

Ingredients

• 3/4 stick butter (or margarine)
• 2 pkg oriental flavor Ramen noodles
• 3 tbsp sesame seeds
• 5 oz slivered almonds
• 1/2 c salted sunflower seeds (NOT in shell)

Instructions

1. Crunch 2 packages dry ramen noodles in the packets.
2. take out the season packets
3. Melt 3/4 stick of butter (or margarine) in frying pan.
4. brown the dry noodles in pan till light brown.
5. Add 3 tbsp sesame seeds, 5 oz slivered almonds & 1/2 c salted sunflower seeds (NOT in shell).
6. Toast to a richer brown
7. Sprinkle in 1 seasoning pack from the oriental ramen... let brown a bit more & cool
8. Store in zip bag & enjoy!
9. *** you can add different amounts of the things you like more... if you like more sesame seeds or sunflower seeds, add more to your taste.***

Chicken ramen stroganoff

Made with some leftovers

A cost cutting, nutritious meal,

Ingredients

• About 1.5 lb cut up cooked Chicken
• About 1/2 c chopped onions
• 1/2 lb chopped mushrooms.. can use a can of drained too
• 1 T Soy Sauce
• Add 1/2 tsp. each of garlic powder
• salt
• and pepper (I like kosher salt but iodized is fine)
• 2 packages of chicken ramen noodles
• 2 small broccoli crowns
• small container sour cream with chives mixed in

Instructions

1. Prepare Ramen by boiling in water. Drain & season with only 1 packet of seasoning.
2. Saute chicken pieces, onions mushrooms , and soy sauce. Add garlic powder, salt, and pepper.
3. Steam two small crowns of broccoli and cut off stems. Lightly Saute in with the chicken
4. Add small container of sour cream, and 1 tbsp. of chopped chives. Mix all together, cover and let the ingredients blend for a few minutes.
5. Serve with Garlic bread & a good salad. ENJOY!

Breakfast Ramen Eggs-ellant

Or for a late night study snack

This recipe is fast, easy and cheap… plus it’s really delicious!! You can serve it as any meal of the day or for a college study snack late at night!

• Serves: 2 or 3

Ingredients

• 1 pgk. ramen noodles
• 8 oz. ground pork and sage breakfast sausage
• 4 large eggs
• 1/8 cup milk
• 1 med. tomato
• seeded and diced
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1 tsp. salt
• Chopped green onions (optional)

Instructions

1. Cook ramen noodles according to package directions, without adding flavor packet. Drain and rough-chop noodles. Set aside.
2. In a large frying pan, crumble and brown sausage. Meanwhile blend together eggs and milk, until mixture is a creamy yellow. When sausage is brown, add egg mixture, to pan. Cook for two minutes, stirring frequently. Add tomato, tarragon, Chopped green onions, pepper and salt, and ramen noodles. Continue cooking until eggs are firm. Serve warm with toast, or pop it in a 350 degree oven only for a few min. to brown a little.. Enjoy!
3. Feel free to add a bit of shredded cheese or a little salsa too!

Philadelphia Eagles NFL 3-piece Plastic Bowl Set with Lids

Great Soup Bowls

 

How to Make Taco Bell Style Taco Meat

All the instructions on Taco seasoning packets only make that crumbly meat that falls out of the taco shells or tortillas. Here is a secret to making the taco meat that stays in your taco, just like the Taco Fast food places.

No more Taco meat all over the plate & trying to scoop it all up.

 

 

Copycat Fast food Taco meat:

Ingredients

• 1 1/2 - 2 lbs Hamburger
• 2-3 Tablespoons flour
• 1 packet of taco seasoning
• dehydrated onions

Instructions

1. First, in a small bowl, pour even amounts of dehydrated onions & water. Let them soak while preparing the meat. Appx 2 Tablespoons of each depending on how much onions you like. These onions are optional.
2. In a bowl, mix 1 1/2 to 2 lbs of ground beef, 1 packet of Taco seasoning (if you don't like it too salty, use the low sodium mix)
3. dump in 1 or 2 tablespoons of flour. Mix well with your hands.
4. When the dehydrated onions have soaked up water & are no longer crunchy... squeeze out water in the onions with your hand. Add to meat mix. Mix together well.
5. In a pot or fry pan, put in meat mixture & add 1/4 cup water. I use a potato masher to stir & mash at the same time. Cook till meat is cooked thru. You now have "Mexican Fast Food Taco meat".
6. Tips & Warnings
7. If you want it a little spicier, add some taco sauce or a little pacante sauce to the meat while cooling.
8. "Smear" the meat up the side of a taco shell or on a flour tortilla. Then you will have meat in every bite rather than a mouthful of taco shell & lettuce.

Hot Chilies Salt and Pepper Shakers 3 Piece Set

 

Award Winning Green Chili

 Green Chili... the best around!

The flavor of green chili really depends on the kind of green chilies you use. There are about 200 varieties of chilies, only three or four of which are commonly used in green chili.
I have tasted many green chili recipes but this one is, by far, the best. Add more or less heat depending on your taste.
Serve as a soup with a tortilla or slice of french bread dipped in. You can also simply pour it over your burrito.

Things you’ll need: 

1-3 lb pork loin or tenderloin roast
Olive oil
Cumin
minced fresh garlic
salt & pepper
flour
2 cans whole tomatoes
fresh roasted chilies Large fry pan
2 larger Dutch ovens or roasting pots.

1: Prepare a Slow roasted Pork roast first. Allow 3 or 4 hrs for this part. Preheat Oven to 325 degrees
Rub pork roast with olive oil. Rub about 1 Tbsp of cumin ( I like more) and 3 or 4 cloves of minced garlic (I like more)  all over the roast. Sprinkle with salt & pepper.

2: SEARING… will keep juices inside & keep the roast tender.
Heat a few Tbsp of olive oil in a Fry pan & let it get hot (sprinkle a bit of water to see if it sizzles).
With tongs, put in your roast on 1 side for about 3 min. Turn for another 3 min, then hold with tongs & sear each end for 3 min each end. Put in Dutch oven or roaster, cover with water. Put lid on pot & slow cook for 3 or more hrs. To test if it’s done… it will pull apart with 2 forks. DO NOT DRAIN YET.

3: GREEN CHILI
Use a new pot on the stove… Add 2/3 c. olive oil & heat, add more minced or crushed garlic (to your taste or a couple cloves)Stir for about a minute. Add 1/3 c. flour, whisk & heat till light brown. Add 4 c OF THE WATER FROM THE ROAST. Whisk as you pour. Open the 2 cans of whole tomatoes & squeeze through your hands into chili pot. This way they are not too chopped up. They are the perfect texture.

4: THE PORK… using about half the roast… shred apart with 2 forks.
Add to pot. Keep the rest for burritos or pulled pork sandwiches.
Chop about 4 or 5 fresh roasted chilies… clean out veins seeds. (or 1 can diced) add to pot. Add more salt to taste… Stir & simmer for a while. Make sure you stir so the bottom does not burn. Enjoy

5: IF GREEN CHILI IS TOO THICK OR THIN…
If too thick, just add a small amount of the “roast water” or plain water until the desired consistency. If too thin, in a small bowl or cup… add 2 Tbsp of softened butter & mix in 2 Tbsp flour. Make a paste & as your chili is simmering, add 1 Tbsp of flour mixture to chili & whisk. If you need more, add the rest. I like mine about the thickness of a cream soup. Some like it really thin, closer to a broth.  

Tips -  Warnings
Add more chilies or a bit of canned diced jalapenos for more heat.

Pour over Burritos to make smothered burritos.

We like eating as soup with tortillas or french bread dunked in it.

Next day if it’s too hot & spicy… you can add water to cool it down.

Hotter & Spicier the next day.  

Chili bowl and platter for chips or tortillas.  Fiesta Cookware® Flamingo 2 Piece Companion Set

Chinese Chicken Lettuce Wraps

 

 Chinese Chicken Lettuce Wraps

 

Serves 4 as a main dish or 6 as an appetizer

To make an entrée, serve this dish with steamed white rice.

 

 

Ingredients

• Chicken

• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 teaspoons Chinese rice cooking wine or dry sherry
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

• Sauce

• 3 tablespoons oyster sauce
• 1 tablespoon Chinese rice cooking wine or dry sherry
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes

• Stir-Fry

• 2 tablespoons vegetable oil
• 2 celery ribs, cut into 1/4-inch pieces
• 6 ounces shiitake mushrooms, stemmed and sliced thin
• 1/2 cup water chestnuts, cut into 1/4-inch pieces
• 2 scallions, white parts minced, green parts sliced thin
• 2 garlic cloves, minced
• 1 head Bibb lettuce (8 ounces), washed and dried, leaves separated and left whole
• Hoisin sauce

Instructions

1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.

2. Whisk rice wine, soy sauce, oil, and cornstarch together in bowl. Pulse half of meat in food processor until coarsely chopped into ¼- to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Toss chicken to coat and refrigerate for 15 minutes.

3. FOR THE SAUCE: Whisk all ingredients together in bowl; set aside.

4. FOR THE STIR-FRY: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet.

5. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Spoon into lettuce leaves and sprinkle with scallion greens. Serve, passing hoisin sauce separately.

Cuisinart GR-55 Griddler Stainless Steel Nonstick Grill/Griddle Combo

Wild Rice and Mushroom Soup

Serves 6 to 8 White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works.



Ingredients 1/4 ounce dried shiitake mushrooms, rinsed
 4 1/4 cups water
 1 sprig fresh thyme
 1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
 Salt and pepper
 1/4 teaspoons baking soda
1 cup wild rice
4 tablespoons unsalted butter

 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
 1 onion, chopped fine
1 teaspoon tomato paste
 2/3 cup dry sherry
 4 cups low-sodium chicken broth
 1 tablespoon soy sauce
 1/4 cup cornstarch
 1/2 cup heavy cream
1/4 cup minced fresh chives
 1/4 teaspoon finely grated lemon zest

 Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).

2. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.

 3. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.

 4. Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.

Nordic ware cast iron Dutch oven

RUM BALLS

RUM BALLS

1 c  Vanilla wafer crumbs
1 c  Pecans; chopped
1 c  Confectioner’s sugar
2 tb Cocoa
1 1/2 tb Corn syrup; light
1/4 c  Rum; (or bourbon) 
Confectioner’s sugar;   -(extra)
 
Directions:
Line cookie sheets w/waxed paper. In lrg bowl, beat cream cheese until fluffy. Add 2 cups powdered sugar; beat until smooth. Add milk, rum extract, cinnamon & nutmeg; blend well. Gradually add remaining 2 cups powdered sugar. Stir in 1/2 cup chips. Refrigerate 1-1/2 hrs or until mixture is firm enough to handle. Roll mixture into 3/4 in balls; place on wax paper lined cookie sheet.
In small saucepan melt glaze ingredients over low heat stirring constantly. Drizzle over candies. Allow glaze to set. Store in single layer in tightly covered container.

Deviled Eggs 10 ways!

Deviled Eggs at Easter time
by ApronMadness

The term "deviled," in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

In some parts of the Southern and Midwestern United States, the terms "salad eggs" or "dressed eggs" are used, particularly when the dish is served in connection with a church function - presumably to avoid dignifying the word "deviled."

Traditional Southern Deviled EggsIngredients

• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

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Smoked Salmon Deviled Eggs

Ingredients

nocoupons

• 8 extra-large eggs
• 1/2 cup sour cream
• 2 ounces cream cheese, at room temperature
• 2 tablespoons good mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons minced fresh chives, plus extra for garnish
• 4 ounces good smoked salmon, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces salmon roe

Directions

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

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BLT Deviled Eggs

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 3 slices bacon, cooked and crumbled plus more for garnish, if desired
• 2 cherry tomatoes, seeded and finely chopped
• 1 tablespoon dried parsley flakes
• Salt and freshly ground black pepper

Directions

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

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Deviled Eggs with Crab

Ingredients

• 4 ounces lump crabmeat
• 1/2 stick celery, finely chopped
• 2 tablespoons mascarpone cheese, at room temperature
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives
• Salt and freshly ground black pepper
• 6 hard boiled eggs, peeled, halved, and yolks removed

Directions

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
Transfer the filled eggs to a platter and serve.

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Chipotle-Deviled Eggs

Ingredients

• 1 dozen har-boiled large eggs, peeled
• 1/2 cup mayonnaise
• 2 tablespoons finely minced pickled jalapenos, drained
• 2 tablespoons canned chipotle in adobo sauce
• 1/2 teaspoon Emeril's Southwest Seasoning, recipe follows
• Pinch salt
• 1/4 teaspoon smoked hot paprika, for garnish

Directions

Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)

Emeril's Southwest Seasoning:

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

Combine all ingredients thoroughly.

Yield: 1/2 cup

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Lobster Deviled Eggs
Directions
Mash 6 hard-boiled egg yolks, 4 ounces chopped cooked lobster meat, 1 teaspoon dijon mustard, 1 tablespoon chopped shallot, 2 tablespoons mayonnaise, 1 tablespoon capers and 1 tablespoon chopped chives. Spoon into the egg whites; top with more chives.

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Sunny Deviled Eggs

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 lemon, zested
• 2 teaspoons chopped pickled jalapenos
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped french-fried onions (recommended: French's)
• Smoked paprika, for garnish

Directions

Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.

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Fried Deviled Eggs

Ingredients

• 1 dozen eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon zest
• 1 tablespoon chopped chives
• Dash hot sauce
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko crumbs
• Parsley, for garnish
• Peanut oil, for frying

Directions

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

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Sauteed Garlic and Shallot Deviled Eggs

• 1 dozen eggs
• 1 tablespoon vegetable oil
• 1 teaspoon shallots, minced
• 1/2 teaspoon garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 cup mayonnaise

Directions

Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water. Let them sit in the ice water for 20 minutes. *Cook's Note: You may also cool eggs in refrigerator overnight.
After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft.
In a small saute pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic. Sautee for 1 minute and immediately remove from heat.
Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks. Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white. Serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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BBQ Ranch Deviled Eggs

Ingredients

• 8 large eggs, hard-boiled and peeled
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 3 tablespoons ranch dressing
• 3 tablespoons prepared BBQ sauce
• 2 green onions, finely chopped

Directions

Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel***************************************

Coconut Whipped Cream

Great Idea! No cream... just from a can of Coconut milk! 
Check it out on my Pinterest board

Source: nuttykitchen.com via Wendy on Pinterest

Avocado Guacamole in the Magic Bullet

GREAT Guac dip with Tortilla chips or on top of nachos!
from Apron Madness

I used the large cup with cross blade on my Magic bullet. Cut the semi soft avocado in half, take out pit & spoon out the avocado. Add a clove of garlic, a sqirt of lemon juice & squirt of lime juice. A bit of salt & calantro (optional). Pulse blend. Add cut up tomatoes (I like vine ripe cherry) & chopped Green Chilies, Pulse chop. Put in a bowl & stir in some sour cream & a little salsa (optional) to taste.

Dip Tortilla or Pita chips or add to the top of Nachos or burritos.

Fast Smoothies with Magic Bullet

Apron Madness

I went to Sam's club & picked up a large box of Assorted flavored Yogurt, large bag of Frozen Dole mixed Fruit (we like the Strawberry, Peach, Mango mix) & Peach Mango Juice.

Use the cross blade & large or small cup (depending on how much you want to make) for the Magic Bullet. Add about 1/2 cup with frozen fruit & fill 1/2 way with juice of your choice. Blend until pureed. May need to pulse, shake a little or open & mix it down. Then add 1 little container of yogurt (flavor of your choice) blend well & enjoy.

Feel free to add any vitamin, protein or fiber powders. Great for a quick breakfast to take along on the drive to work or school!
Super easy to make & even the older kids can make their own.