Our Food Blog - Recipes/Tips

Simple Cucumber-Onion Salad

The cool cucumber combined with the sweet onion and the tart vinegar, it’s just delish!


  • 5 or 6 small pickling cucumbers (you can use 2 or 3 English cucumbers if that’s all you can get your hands on)
  • half of a medium-sized Vidalia onion
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 garlic clove, finely minced
  • black pepper (optional)

(Get the Full Recipe here)

Collard Greens – Quick and Easy

Here is a SUPER easy way to make some of the best collard you’ve ever had.  In the words of my great-grandmother, they might even make your tongue slap your brains out, so beware.


  • 2 bunches of collards, trimmed and thoroughly washed (or two bags of pre-cut, pre-washed variety)
  • 3 quarts water
  • 1 smoked ham hock
  • 3 chicken bouillon cubes
  • 2 tablespoons salt
  • 1 garlic clove
    Full Article Here

Leftover Ideas for Easter Eggs

"The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself"


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon prepared yellow mustard
  • 1/2 lemon, juiced
  • 1/4 cup chopped green onions
  • salt and pepper to taste


  1. Place egg 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 and peel. For faster cooling, place the eggs in an ice bath before peeling.
  2. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.

    Full Article Here

A dozen ways to enjoy hard-boiled eggs

After your kids and grandkids are done with their Easter egg hunts, what do you do with a refrigerator full of hard-boiled eggs? We have the answer.Start by peeling the eggs, then …1. Slice them and use instead of poached eggs in eggs Benedict.  2. Chop them and mix into fried rice, a stir-fry or sautéed greens for extra protein.3. Drop them whole into a sterilized glass jar, cover with leftover pickle juice and seal to make pickled eggs; chill and enjoy for up to two weeks.

4. Make a Salad Niçoise. Cut each egg in half; plate with boiled new potatoes, steamed green beans, olives, sliced tomato, torn lettuce, flaked tuna and Italian vinaigrette.5. Grate them over any pasta dish. Or just grate the yolks — the new Parmesan!6. Slice them and layer into almost any sandwich. They’re especially tasty on burgers.7. Grate them over any vegetable salad for yet another protein bump.8. When making a vinaigrette, whisk in 1 finely chopped yolk to replace 1 tablespoon of the oil — less fat, more flavor, better thickening.9. Chop them and scatter over sliced avocado on toast — so good!10. Chop them and add to a hash of home-fried potatoes and sausage: breakfast for dinner.11. Grate them over plain pizza. Trust us, it’s delicious!12. Make a Sauce Gribiche — mash 1 yolk with 1 1/2 teaspoons Dijon mustard, then whisk in 1/4 cup olive oil, 1 teaspoon wine vinegar, 1 tablespoon capers, 2 minced small pickles (cornichons/gherkins), the minced egg whites, and salt and pepper; then drizzle over asparagus, potatoes, chicken or fish, just as you would with hollandaise sauce.Bonus: If all you do is make egg salad, at least give it a little kick this year. For avocado egg salad, mash 2 hard-boiled eggs with 1 avocado, 2 tablespoons mayo, 2 teaspoons chopped green onion, 2 teaspoons lime juice, salt and pepper. Add some chopped jalapeño if you like it spicy.

Full Article Here

Fudge Turtle Brownie Pie


  1. Brownie
  2. 1 (17-ounce) package brownie mix with walnuts
  3. 3 tablespoons water
  4. 1/2 cup Land O Lakes® Butter, melted
  5. 2 Land O Lakes® All-Natural Eggs
  6. 12 caramels, unwrapped, quartered
  7. Sauce
  8. 15 caramels, unwrapped
  9. 1/3 cup real semi-sweet chocolate chips
  10. 1/4 cup Land O Lakes® Fat Free Half & Half
  11. Topping
  12. 1 quart butter pecan ice cream, softened*
  13. 1/2 cup chopped pecans, if desired


  1. Heat oven to 350°F. Grease bottom only of 9-inch pie pan. Set aside.
  2. Combine all brownie ingredients except caramels in large bowl; stir until well mixed.
  3. Spread batter into prepared pan. Place caramels pieces evenly over batter; press down lightly. Bake for 33 to 38 minutes or until top is set and toothpick inserted 2 inches from side comes out clean. Score into wedges while warm. Cool completely; cut into wedges.
  4. Meanwhile, combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until smooth. Cool 5 minutes.
  5. To serve, place brownie wedges on individual serving plates. Top with ice cream; drizzle with sauce. Sprinkle with pecans, if desired. Serve warm.
  6. *Substitute vanilla ice cream.

By http://www.landolakes.com/

Peanut Butter & Fudge Swirl Pie


  1. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  2. 1/2 cup sugar
  3. 1/4 cup creamy peanut butter
  4. 2 cups thawed COOL WHIP Whipped Topping
  5. 1 OREO Pie Crust (6 oz.)
  6. 1/4 cup hot fudge ice cream topping, warmed


  1. BEAT cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
  2. SPOON into crust; drizzle with fudge topping. Swirl gently with knife.
  3. REFRIGERATE 4 hours or until firm. Refrigerate leftovers.