Anytime Snacks and Treats

Lou's Deviled Eggs

• 6 hard-boiled eggs, peeled
• 1/4 cup mayonnaise or salad dressing
• 2 Tablespoons minced ham
• 2 Tablespoons minced dill pickle
• 2 teaspoons minced onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dry mustard
• Black olive slices for garnish, optional

Halve eggs lengthwise and remove the yolks. Press yolks through a fine sieve or mash with a fork. In a small mixing bowl, combine yolks, mayonnaise, ham, dill pickle, onion, salt, pepper, and dry mustard; mix well. Fill egg white cavities with the mixture, using either a spoon or pastry tube. Top each egg with a slice of black olive, if desired. Chill. Serve arranged on an egg dish or a large platter. Makes 12 stuffed egg halves.

This recipe is one of Wisconsin bed-and-breakfast owner Darlene Kronschnabel's farm favorites. You can find it in her Season's in a Country Kitchen Cookbook.

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Lemon Poppy Seed Bread

The recipe for this wonderfully light, easy-to-make, sweet bread came from The Cancer Survival Cookbook. I describe the book and the blogging event I participated in to raise cancer awareness in my April 4, 2008 post.

• 4 eggs
• 1 package lemon cake mix (with pudding in the mix)
• 3-ounce package of instant lemon pudding mix
• 1/2 cup plain yogurt
• 3 Tablespoons poppy seeds
• 1 cup hot water

Preheat oven to 325 degrees. Grease two large or three small loaf pans. In a large mixing bowl beat eggs. Stir in cake and pudding mixes, yogurt, and poppy seeds. Mix together. Add hot water. Mix well. Pour into loaf pans. Bake for 50 to 60 minutes if using large pans or 40 to 50 minutes if using small pans. Remove loaves from pans. For an extra 50 calories per serving, substitute cooking oil for the yogurt. (I use the yogurt because I prefer the flavor and the texture is extra light.)

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Home-roasted Pecans

Every December my mom roasted pecans. Friends who dropped by with wishes of holiday cheer were always offered nuts and more.  My brother and I gobbled handfuls of nuts as we played together with our Christmas toys.  Come January however, the nut-roasting stopped.  But not so in my house.

I roast pecans every few weeks and eat them daily.  My young son loves them too.  They're always on hand to share.  Here is the recipe for roasting your own and keeping the holiday cheer alive all year 'round.

Heat oven to 250 degrees.  Melt 1/3 cup of butter in a large roasting pan. Pour one large bag (about one pound) of raw, halved pecans into the pan and coat with the melted butter.  Bake for 20 minutes.  Stir the nuts, put back in the oven, bake another 20 minutes.  Stir again, and bake a final 20 minutes for one total hour of baking.  Spread paper towels on the counter.  Pour the nuts on to the towels to absorb the excess butter.  Salt the nuts.  Let them cool then store them in an air-tight tin.  Do not refrigerate - this changes the yummy flavor.  They keep for weeks and travel well.  Enjoy!