Tag Archives: holidays

Pimento Cheese Deviled Eggs

Friday, April 3, 2015 at 2:00 pm by Kristel Poole

Deviled eggs are an Easter must-have, and they’ll be showing up on every potluck, brunch, shower and cookout table through Labor Day. Classic deviled eggs are a no-fail favorite, but if you’re looking to jazz up the basics this year, we have just the recipe for you.

Pimento cheese has been on our minds lately and it’s good in just about everything. Deviled eggs are no exception. In the South, it’s not surprising to see this delicious spread mixed into egg yolks for a cheesy twist on the standard deviled egg.

The most common questions we get asked about making deviled eggs are these: What is the best way to cook hard boiled eggs? and What is the best way to peel hard boiled eggs? Well, we like to save time (and our sanity) by using the Egg Cooker. It takes less time than cooking eggs on the stove and they peel easily every time. This gadget has quickly become one of my home’s favorites.

After preparing your eggs, add the pre-made pimento cheese spread to the yolks and give it a good stir or a couple rounds with a hand mixer to make sure all the ingredients are well-combined. Pipe or spoon the filling into the egg white halves and top each deviled egg with a small slice of juicy bacon. It’s the perfect bite of savory, cheesy goodness, and it’s sure to be a hit at your next get-together.

Pimento Cheese Deviled Eggs

Ingredients

12 large hard-cooked eggs peeled and cut lengthwise
Pimento Cheese
cooked bacon cut into 1/2-inch pieces

Servings:

Units:

Instructions

In a large bowl, stir egg yolks and 1 1/2 cups pimento cheese until blended.
Pipe yolk mixture into each egg white half. Top each egg with bacon.

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The Hamilton Beach Egg Cooker makes perfect eggs every time. It has a 7 egg capacity when cooking perfect “hard boiled” eggs, and it also contains a 3-egg nonstick poaching tray. Now you don’t have to worry about peeling eggs that look and taste great every time.

TAGS: bacon, cheese, easy to make, egg cooker, eggs, holidays
CATEGORIES: appetizers & snacks, easter, Everyday Recipes, Holidays

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Sour Cream Pound Cake

Friday, March 27, 2015 at 11:00 am by Kristel Poole

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This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.

Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.

Sour Cream Pound Cake

Servings

Sour Cream Pound Cake

Servings

Ingredients

1 1/2 cups butter softened
2 cups sugar
5 large eggs
3 cups all-purpose flour
1 container sour cream 8 oz.
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt

Servings:

Units:

Instructions

Preheat oven to 325°F.
In a large mixing bowl, cream butter and sugar. Add eggs and beat.
Alternating flour and sour cream, beat until smooth.
Spoon into greased and floured tube or bundt pan.
Bake 1 1/2 hours or until toothpick inserted into centre and comes out clean.

Recipe Notes

Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.

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All-metal and dressed in a range of colors, Eclectrics® Stand Mixers belong on the countertop, where they’re always ready for jobs big or small. From the thickest cookie dough to the most delicate egg whites, a Hamilton Beach® Eclectrics® Stand Mixer has the power, speed and finesse to take on any kitchen task. Its 400-watt motor makes short work of kneading, mixing and whipping.

TAGS: cake, hand mixer, holidays, stand mixer
CATEGORIES: dessert, easter, Everyday Recipes, Holidays, mother's day

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10 Best Recipes for St. Patrick’s Day

Tuesday, March 17, 2015 at 9:00 am by Kristel Poole

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Whether you mark the occasion with leprechauns, green beer, pots of gold, four-leaf clovers, corned beef and cabbage or traditional Irish stews, we hope you have a fun and festive St. Patrick’s Day. Here are our favorite recipes to help you celebrate the luck of the Irish this year.

1. Creamed Cabbage with Bacon

2. St. Patrick’s Day Torani Mocha

3. Slow Cooker Irish Beef Stew

4. Reuben Panini

5. Irish Soda Bread

6. Irish Coffee

7. Slow Cooker Corned Beef and Cabbage

8. Shepherd’s Pie

9. Reuben Sandwich

10. Shamrock Green Velvet Cupcakes

TAGS: holidays
CATEGORIES: Everyday Recipes, Holidays, st. patrick's day

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Slow Cooker Corned Beef and Cabbage

Thursday, March 12, 2015 at 2:00 pm by Kristel Poole

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Corned beef and cabbage is about as classic a St. Patrick’s Day dish as you can make. Corned beef is slow cooked and served alongside cabbage with optional ingredients like potatoes, carrots and onions. Though corned beef and cabbage is Irish at heart, it’s not something the Irish ate often back in the day. Instead, during the 18th century, the beef-producing country exported the expensive meat to neighboring countries and dined on pork, veggies and dairy instead. Who knew?

Today, most Irish don’t consider corned beef a native dish. And believe me, we asked our resident Irishman. Rather, the salt-cured meat as we know it now is an Irish-American and New York delicatessen fusion. It’s become a St. Paddy’s favorite as part of Irish-American culture, since corned beef was a cheaper substitute for bacon in the traditional Irish dish bacon and cabbage. (Wikipedia)

Regardless of its origins or authenticity, we’re big fans of corned beef – both in sandwiches and this corned beef and cabbage dish – so we’re happy to make it at home once a year each March. To keep things as quick and simple as possible, we make our recipe in the slow cooker.

The corned beef, cabbage, potatoes, carrots and onions go in the crock with some pickling spices and water until everything is cooked through but still vibrant. It smells amazing as it cooks, so you’ll be hungry all day. When the table is set, the meat and veggies get drained and served for a delicious St. Patrick’s Day meal.

There’s only one pot to clean up and the leftovers (if there are any) make a delicious reuben sandwich. Serve the corned beef and cabbage with a good Irish beer. We’re not into the green beer, but prefer a nice stout to go with the theme: a deliciously hearty St. Patrick’s Day.

Slow Cooker Corned Beef and Cabbage

Servings

Slow Cooker Corned Beef and Cabbage

Servings

Ingredients

2 1/2 pound to 3corned beef brisket
1/4 cup pickling spices
water
1 small head cabbage quartered
6 thin carrots peeled and sliced lengthwise
12 small fingerling potatoes halved
1 bag pearl onions peeled, 8 oz.
spicy brown mustard optional

Servings:

Units:

Instructions

Rinse corned beef and place in 5-6 quart slow cooker.
Sprinkle pickling spices over meat and cover with water.
Cover slow cooker and cook on HIGH for 5 hours or LOW for 10 hours.
Add cabbage, carrots, potatoes and onions to slow cooker with corned beef and cook on HIGH for an additional hour. If using LOW, switch to HIGH.

Recipe Notes

To serve, cut corned beef across the grain and plate over cabbage.
Serve with spicy brown mustard or horseradish, if desired.
Pickling spices can be found in the spice isle of major grocery stores.
For variety, try yellow or purple potatoes.

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The Wrap & Serve™ Slow Cooker includes five unique wraps, and the control knob is on the side of the slow cooker so you can show off your favorite pattern. It is large enough to cook a 6 lb. chicken or 4 lb. roast, perfect for family dinners, parties or other large gatherings. Now you can have stylish and festive pattern options for this versatile appliance in your kitchen.

The Wrap & Serve™ Slow Cooker comes with five unique wrap sets, and Wrap & Serve™ Slow Cooker Extra Wraps let you add additional designs like these shamrock and pumpkin wraps perfect for St. Patrick’s Day and Halloween festivities. Additional patterns available online include holidays, birthdays, seasons, sports, bridal and baby shower.

TAGS: beef, holidays, slow cooker
CATEGORIES: Everyday Recipes, Healthy Eating, Holidays, main courses, st. patrick's day

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Irish Soda Bread

Monday, March 2, 2015 at 10:00 am by Kristel Poole

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Irish soda bread has been popular in Ireland for hundreds of years. It started with the introduction of baking soda, which allowed people to make quick breads from just flour, baking soda, buttermilk and salt. Over time, additions to soda bread such as raisins, sugar and caraway seeds have made their way into modern American adaptations to classic soda bread traditions.

Baking soda interacts with the acidity of buttermilk to create the leavening agent in soda bread. Normally, you’d use yeast, but this way you don’t have to. Our recipe makes things even easier by eliminating the traditional buttermilk, which is the liquid left over after making butter. So what’s the best substitute for buttermilk? A simple combination of milk and vinegar will still get the reaction you need to make dough rise when baking, but you’re much more likely to have these ingredients on hand, so you can save a trip to the store.

Because soda bread is a quick bread it doesn’t get kneaded like traditional bread. Handle it as little as possible once you completely incorporate the ingredients. You’ll form it into two balls of dough for baking into rounds, lightly dust with flour and score the top into a cross. The scoring shape achieves multiple ends: it allows the heat to reach the thickest part of the bread more easily to facilitate even cooking and allows the crust to expand as the bread rises during the baking process. The scoring of the cross shape is even said to have religious meaning dating back hundreds of years in Irish history; you were “crossing” the bread and giving thanks.

This delicious bread has a long history for good reason: not only did it help Irish farmers sustain their energy in the fields long ago, it tastes great and is quick and easy to make. Prepare it for dinner, a potluck or brunch and be sure to serve it with a side of salted Irish butter. It’s best slathered with a generous portion.

Irish Soda Bread

Ingredients

1 cup plus 2 tablespoons milk
1/4 cup butter melted
2 tablespoons white vinegar
2 large eggs slightly beaten
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1/2 cup raisins

Servings:

Units:

Instructions

Heat oven to 350°F.
In a large bowl, stir milk, butter, white vinegar, eggs, flour, sugar, baking powder, baking soda, salt and raisins until just blended.
Divide mixture in half; shape into two round loaves. Cut an X in top of each loaf.
Place loaves on parchment paper-lined cookie sheet.
Bake 35 to 40 minutes or until golden brown. Cool on wire racks.

Recipe Notes

Dust the loaves with extra flour before cutting an X in the top if you like the floured appearance on the bread.

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TAGS: bread, hand mixer, holidays
CATEGORIES: bread, Everyday Recipes, Holidays, st. patrick's day

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The official blog of Hamilton Beach Canada®

1. Creamed Cabbage with Bacon

2. St. Patrick’s Day Torani Mocha

3. Slow Cooker Irish Beef Stew

4. Reuben Panini

5. Irish Soda Bread

6. Irish Coffee

7. Slow Cooker Corned Beef and Cabbage

8. Shepherd’s Pie

9. Reuben Sandwich

10. Shamrock Green Velvet Cupcakes