How to Make Hard Boiled eggs in the oven

Stick them in the oven for 30 minutes.

And that’s it! SO easy. Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)
Then go do something else for 30 minutes. Go get a snow cone, shave your legs, spend way too much time on pinterest (that IS how you found our blog… isn’t it? ha!), nag your husband about ____, make yourself a drink, or whatever it is you do in your free time.

Thanks Budget Savvy Diva and The Burlap Bag

Use Aluminum Foil as Dryer Sheet

                                               

This is one of my best Budget Savvy tip – you do not need to spend one more cent on dryer sheets. All you have to do is take aluminum foil, ball it up, and place it in the dryer with wet clothes.

It will remove static + it does NOT need to be changed each time.

Make sure it is about the size above and ball it up tightly .

You can use the same ball for 6 months!!!!

Thanks Budget Savvy Diva

Check out her website at BudgetSavvyDiva.com

Lemonade Kool-Aid as Dishwasher Cleaner

** ONLY Lemonade Kool – Aid Works **

Wow!! I just tried this today at my parents home and it really works.

All you do is place the lemonade Kool – Aid into where you place the detergent and run without dishes.

It cleans lime deposits and iron stains!

Thanks Budget Savvy Diva

Use Lemons To Make Soggy Lettuce Crisp

Have soggy lettuce? Do not throw it away just yet. Add juice from half of a lemon in a bowl of cold water. Add lettuce and place bowl in the fridge for one hour. Dry leaves and enjoy

Professional Pan Coating Recipe

                     

Ingredients:

1/4 cup vegetable oil

1/4 cup (Crisco shortening is good)

1/4 cup all-purpose flour

Instructions

 

Mix all ingredients in a small bowl. Use electric beater until completely mixed.

Store in the cupboard or fridge.

Brush on pans or muffin tins

Enjoy and let me know what you think.

Potato Chip Cookies

Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisty every last corner of your platate.

I sticks unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 1/4 cups all - purpose flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
4 cups coarsely crushed salted potato chips
1 cup pecan, toasted and coarsely chopped

Preheat oven to 375.  Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes.  Add vanilla and eggs, and beat on medium speed until just combined.

Add flour, baking soda, and salt, and beat on low speed until just combined.  Stir in 2 cups potato chips and the nuts. 

Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat.  Place cookies 2 inches apart on a  parchment-lined  baking sheet.  Bake until, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days.

I just made these tonight.  The family loves them and they would make a great gift for someone.
Enjoy and let me know how you like them.

Cheese and Green Chile Enchiladas

 

This recipe was featured in the March 2012 issue of Every Day with Rachael Ray magazine.

Ingredients

• 3/4 pound Monterey jack, shredded (3 1/2 cups)
• 2 4-ounce cans diced green chilies, drained
• 1 cup sour cream or Mexican crema
• 1 small yellow onion, grated
• 2 cloves garlic, grated or finely chopped
• A small handful cilantro leaves, chopped, plus whole leaves for topping
• 1 teaspoon ground cumin (about 1/3 palmful)
• Kosher Salt
• Pepper
• Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
• 12 corn tortillas
• Thinly sliced jalapeño peppers and red onions, for topping
• 1 lime

Preparation

Preheat the oven to 425°F.

In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.

Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.

Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeños, red onions, whole cilantro leaves and lime juice.

 

Yields: 4