VIDEO: HOW TO MAKE PERFECTLY COOKED HARD-BOILED EGGS EVERY TIME

Ever notice a green or gray ring around the outside of the yolk when you cook hard-boiled eggs? Ever notice one side of the hard-boiled egg is thin and the other is thick? Ever notice that sometimes, it is nearly impossible to peel a hard-boiled egg? I’ve got all the solutions for you to make perfect hard-boiled eggs every time.

This is my tried and true method which I call the 5-5-5 method.

Put the eggs in a pot and give them a bit of room to move around. Cover with water Bring to a boil - this is the first 5. Once it comes to a boil, lower heat and keep it at a low boil for 5 minutes. Then immediately turn off the heat and let the eggs sit for 5 minutes. At the 5 minute mark, rinse the eggs in cold water. Pop the bottom of each egg and place back in the cold water. Peel while the eggs are still warm.

And for how to create a deviled egg bar for your next gathering: CREATE A DEVILED EGG BAR

RECIPE: MOM'S GROUND BEEF AND VEGETABLE SOUP

Growing up, I often watched my mother take what seemed to be a bunch of leftovers and bits and pieces of what was in the freezer or fridge and turn them into something delicious. This recipe was always one of my favorites and while I call it a recipe, it wasn’t actually a recipe per se. My mom was definitely one of those “pinch of this” cooks and this recipe was ever changing based on what she had to use. The reason I mention it is to let you know you can alter it and make it your own. It was certainly never the same twice when my mom made it- but it was always wonderful- especially when she made a big pan of hot cornbread to go with it.

MOM’S GROUND BEEF AND VEGETABLE SOUP

Makes a lot- 10 or so large bowls depending on serving size

Time: 1 hour or so including prep

INGREDIENTS

1/2 tablespoon olive oil

1 1/2-pounds 80/20 ground beef

1 large yellow onion, diced

4 cups unsalted beef broth

4 carrots, peeled and sliced into coins

4 ribs celery, peeled and sliced

1 14-ounce can whole tomatoes with liquid

4 large potatoes, peeled and cubed (keep in cold water until you use it)

Vegetables: Just use whatever you have. I typically add 1 cup frozen corn, 1 cup green peas, 1 cup frozen green beans, and 1 cup frozen lima beans.

1 teaspoon salt

1/2 teaspoon ground black pepper

3 bay leaves

1/2 teaspoon thyme- fresh or ground

1/2 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 teaspoon granulated sugar

DIRECTIONS:

Prep all ingredients in advance. Add ground beef to the pan and brown well. Add onions and sauté until the onions are soft. Drain off excess fat.

Add 1 cup of the beef broth to the pot. Add carrots and celery and bring to a boil. Cook for 3 minutes. Add the remaining broth, potatoes, and all frozen vegetables plus all of the seasoning. Bring back to a boil. Reduce to a simmer. Skim off any foam from the top. Cook until carrots are tender, and potatoes are done, about 15 minutes. Check the seasoning and adjust to your taste.

RECIPE: THE ORIGINAL CHOCOLATE, OATMEAL, AND PEANUT BUTTER NO-BAKE COOKIE RECIPE

Once upon a time, way back in the 70’s, I was playing at a friend’s house and her mom called us to come up to the house for a snack. She had made these chocolate cookies I had never had before… and I never forgot them. When Facebook happened, I became friends with the girl and sent her a message, asking if she had that recipe from way back when. She did… and here it is. I am sure many of you have made and eaten these cookies over the years and they always bring back a lot of memories. They sure do for me. The peanut butter is optional, and you can use smooth or chunky peanut butter. I happen to like it with chunky peanut butter.

CHOCOLATE OATMEAL PEANUT BUTTER NO BAKE COOKIES

Makes: About 2 dozen cookies depending on the size

Time: About 30 minutes- it takes a while to get to the correct temperature

Note: You need a candy thermometer for this recipe.

INGREDIENTS

2 cups granulated sugar

4 tablespoons cocoa

1 stick (1/2 cup) unsalted butter

1/2 cup whole milk

1 teaspoon vanilla

3 cups quick cooking oats

pinch salt

1/2 cup peanut butter (optional)

DIRECTIONS:

Combine sugar, cocoa, butter, and milk, in a saucepan fitted with a candy thermometer. Over medium heat, bring the mixture to a boil. Reduce the heat to medium low. Continue to boil until it reaches the soft ball stage, which is 235-245 degrees Fahrenheit.

Remove from the heat. Working quickly, add the oats, vanilla, salt, and peanut butter, if using and mix together. Do not allow it to cool. Drop by teaspoon onto parchment or wax paper. Let cool.

Note: If you do not have a candy thermometer, use the ice water test. Drop a bit of the hot mixture into ice water. If it forms a soft ball, it’s ready.