I’ve mentioned before, I keep several egg recipes on hand for when our girls are producing more eggs than we can use in a regular day. This recipe makes an easy fun protein snack for home or a delicious twist on deviled eggs for a party!

Ingredients:
12 eggs
1/2 c mayo
4 slices bacon
2 Tbs finely shredded cheddar cheese
1 Tbs mustard

Boil enough water to cover eggs. Place eggs in boiling water for 8 min. When eggs have finished boiling cover in cold water and let cool. Meanwhile cook bacon in large skillet. Crumble and set aside.
Peel the boiled eggs and cut in 1/2 lengthwise. Remove yolks and mash with mayo, bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving time.

This is the absolute best and easiest homemade ice cream ever! We have been using this recipe for about 10 years and I always get asked how to make it so here you go.

Ingredients:
3 c sugar
2 Tbs lemon juice
6 c heavy whipping cream
3 c milk
1 Tbs vanilla extract

Combine all ingredients; mix well. Pour into canister. Ta dah! 🙂

I found this recipe on allrecipes.com and love it. It has a little extra twist of flavor and I think it’s delicious!

2 pounds clean, scrubbed new red potatoes

6 eggs

1 pound bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

salt and pepper to taste

1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

I absolutely love this fruit salad. It’s super easy and delicious! Throw it together for a quick healthy snack or to take to a party.

All you will need is:
Bananas
Strawberries
Kiwi
1 can pineapple wedges w/ fruit juice (juice keeps bananas from browning)

And there you have it. Super easy and eye catching too. Enjoy! 🙂

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I absolutely love this breakfast casserole since you can put it together the night before and pop it in the oven in the morning. Since we have chickens now I like to have several recipes that use lots of eggs at hand for when we have an over abundance of eggs. This one is perfect for breakfast or brunch meetings and especially Christmas morning 🙂

1 16 ounce package breakfast sausage
12 eggs
1 10.75oz can of cream of mushroom or cream of chicken soup
1 1/4 c milk
1 32oz package of Ore Ida potatoes with onion and peppers
salt pepper and/or seasoning of your choice
1 1/2 c shredded cheddar
*I prefer to use a little more egg and less potato to make it lower carb and lower in nightshade plants(tomatoes, white potatoes, eggplant, peppers) which my body isn’t a huge fan of.

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Photo by stevendepolo

When people ask what my favorite comfort food is, chicken noodle soup is not on the radar. I don’t know if I had too many cans of Campbell’s growing up or too many home cooked and Italian meals to know the difference but I thought I would share the recipe with you. Minestrone soup for me is the perfect combination of my Italian roots and my mommas home cooking. Lots of Italian flavors with lots of yummy organic veggies and broth. So here it is 🙂 Enjoy!

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (if you don’t mind the chicken or beef flavor this Bone broth is awesome for your immune system. You could do 1/2 veggie, 1/2 bone broth)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans great northern beans, drained
1 (14 ounce) can diced tomatoes (I like to sub White Linen pasta sauce from Costco for the tomatoes)
1/2 cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1/2 teaspoons salt
3 cups hot water
3 drops Young Living Oregano essential oil
2 drops Young Living Black Pepper essential oil
2 drops Young Living Basil essential oil
1 drop Young Living Thyme essential oil
4 cups fresh Baby Spinach
1/2 c small shell pasta
I also add 1 cup of pasta sauce to give it a little extra kick of Italian goodness 🙂

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, herbs (if not using essential oils) salt and hot water.
Bring soup to a boil, then reduce heat, add essential oils and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings