Have I got a deal for you.  Send $29.95 to the following address for my miracle egg substitute and you’ll never ever need 2 eggs again!

Ha ha, I’m just kidding, but I will give you the address if you just want to send me some money for the “fun” of it! 

So, this week has been one of the those that hit near some of my worst.  I was craving a brownie.  I have a recipe from scratch that only calls for 1 egg, but I was so tired and just wanted to use the mix so there would be less clean up and less items to get out.  Well the mix box called for 2 eggs along with 1/3 cup oil, and 1/4 cup of water I do believe.  I only had 1 egg.  I decided it was worth the try…yes, I wanted it that bad!  Well, they were EXTRA chewy, but I am positive they taste better!  I’m serious!  So, some tips for 1 egg brownies…..

  • cut them as soon as you can while they are still hot, otherwise they will be very hard to cut
  • you may like the chewy, but if you don’t, microwave them for just a few seconds individually on a napkin and they taste absolutely wonderful!! 
  • Leave me any questions you may have about this or other questions….I’m going to get a 1 egg brownie!

Happy Baking!


P.S.~ That Thanksiving meal is less than a week away!!!!!!!


4 Apples cut into fourths 

1/2 cup water

1/4 cup brown sugar

Some cinnamon, and some less nutmeg(dash)


Put your apples in a saucepan and pour the water over them and cook over med/high heat stirring to break them up.  (water needs to have a constant boil)  Yes, they will look like they don’t have enough water, but they do! 🙂  

After they are broken up and soft, stir in brown sugar and the cinnamon and nutmeg.  I like mine to have small pieces of soft apple left.  If you don’t, you will have to cook the apples awhile.  

This is one of my favorite sides!  I could even eat it for dessert!  ENJOY!



6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or


Lemon Filling:


1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed
lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed




1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt


1 (6-cup) standard non-stick muffin tin Crust:
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the
dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.

Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.

Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter. Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.

Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights. Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.

Lemon Filling:
Combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute. Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)

Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.

Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk together the egg whites, sugar, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.



Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.


For Busy Bakers:


They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.


To make ahead in stages:


– The crusts can be made, baked and frozen up to 2 weeks.
– The curd can be made up to 3 days in advance and refrigerated.
– The meringue can be made up to 1 day in advance and refrigerated.


SOURCE: Food Network 

~*QUICK & EASY!!*~       no mixer required!  ONE BOWL!

preheat the oven to 375

mix together:

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

add 4 tablespoons butter and work it into the mixture till it becomes course.

add 1 egg and 1/2 cup milk

Pour into a greased 8×8 pan.  Sprinkle a mixture of cinnamon and sugar on top and bake for 20 minutes!

best served WARM!!

Ahh the joys of spring!  FRESH FRUIT!!!  I have been eating apples and grapes and such like they were going out of style and I’ve even had some watermelon and cantaloupe but yesterday on a trip to the grocery store there were STRAWBERRIES on sale!!!!!!!!  YAY!  So in my mind the only way to welcome back spring is with a delicious strawberry shortcake!!!!!!!!!!!!!!!!!!!!!!!!!!!  I made it very easy–I got 2 boxes of strawberries, a cake mix, and cool whip.  And let me add, all of these items were on sale!  Strawberries were 2 for $5, cake was 10 for $10 (i got a couple extra) and cool whip was on sale for $.99!!  So I made it all last night and it was so good!  So I thought I’d pass it along!  I also brought it for my lunch today!!  😀  I can’t wait!!  So go out and get you the good stuff to make this one of a kind dessert!  ENJOY! 

This makes enough icing for me to put on a 2 layer cake.  I don’t like a lot so you may need to whip up a little more if you like a lot of icing.  This provides enough for a thin layer, just enough to taste!

*about 2 1/2 cups confectioner’s sugar  (i usually end up adding a little more to get the consistency I want)

*1 teaspoon vanilla

*approximately 3 tablespoons hot water

Mix all together.  You can substitute other flavorings for the vanilla, but it is my preference.  To create the violet color used in my spring cake, add 1 drop blue, and 3 drops of red!