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Sunday, May 22, 2011

Classic Egg Salad on Toast

We make this salad a lot in the summer.  It makes your house/refrigerator smell like the south end of a skunk, but it is worth it.  Eggs are a great way to get in a quick and easy protein, and great for work lunches (which I have to start thinking about again soon).  Ugh.

Classic Egg Salad
6 eggs, hard boiled, chopped
1/4 c. mayo
1/8 c. mustard
1 dill pickle spear, chopped
1 t. salt
1 t. pepper

Combine all ingredients in a bowl and chill.  Serve on toast, lettuce, or crackers.

Check out the cupcakes I picked up from Scratch Bakery when I was back home this weekend!  In order of my preference (yes, I tried them all) - Peanut Butter Cup, Mint Chocolate Chip, Raspberry Love, Red Velvet.  Honestly, all were great, you just can't go wrong at Scratch Bakery in Cedar Falls, Iowa.  If you live in the area be sure to "like" their Facebook page, as they always have great deals and free cupcake giveaways!

Of course I requested my mom's Cinnamon Crescents for breakfast.  I've featured them before, so easy, it is almost like an open faced cinnamon roll?  But easier.

Much easier.

Make them soon.

And last, but certainly not least - the beloved Indian Taco.  While I was home this weekend, it was my hometown's annual celebration, which of course means carnies, rides, parades, and vendors galore.  We didn't get down there to check it out because of persistent rain, but my mom did go get us Indian Tacos for lunch.

Oh. My. God.

I haven't had one in probably 10 years, but it was SO worth the wait.  It is a classic Indian fry bread as the base, then layered with taco meat, lettuce, tomato, cheese and salsa.  I need to try and recreate this at home sometime, but I'm sure it would not turn out as good.  These ladies have been making these for years and definitely have the technique down to a science.

So, that was our weekend - great food, friends and family.  Now on to my last week of maternity leave....

Bring on the waterworks.

Would you like to comment?

  1. Holy moly. I will make those cinnamon crescents NOW. I'm going to get the ingredients tomorrow!

  2. those cinnamon delights look unreal- as do those cupcakes!

    enjoy your last week! you deserve it!

  3. Checking now to make sure I have all the ingredients for the cinnamon delights!

  4. I can't get the link for the cinnamon crescents to work? Is it just me? I can't wait to try those!! If I can ever figure out how to make them :) We are huge egg sandwich people! You're right, worth the skunk smell!

  5. I agree that eggs are a great source of protein and relatively easy to make. We adore egg salad and I like your version with the pickle. I am now following you. I would love it if you visited my blog and followed me back.

  6. Indian tacos are SO good!!! I always get them at the cultural festival in my city each year - they are the highlight.

  7. Hey Kimberly! The link is working for the cinnamon cresents, you just have to scroll all the way down on the page, the recipe is listed under another post. Either way - here it is, if you still can't get to it! Enjoy!

    Cinnamon Crescents

    1 tube Pillsbury crescent rolls
    1/4 c. butter, softened
    1/4 c. sugar
    1/4 c. brown sugar
    1/4 t. cinnamon
    dash salt
    1/2 c. flour

    Frosting: 1/2 c. powdered sugar, 1 T. soft butter, 1/4 t. vanilla and 1-1 1/2 T. milk

    Combine butter, sugars, cinnamon, salt and flour and sprinkle over the unrolled, flattened crescent rolls. Bake on a greased cookie sheet at 400 degrees for 8-12 minutes. Mix together frosting and drizzle over crescents while they are still warm.

  8. Holy moly. I will make those cinnamon crescents NOW. I'm going to get the ingredients tomorrow!