Bacon & Egg Salad Sandwiches

"This is such a versatile sandwich spread.  It is yummy served on any type of bread-bagels, croissants and of course my favorite, classic white bread.  If you need to use up all of those leftover eggs that the Easter bunny delivered, this is a DELICIOUS way to do it!" 

6 eggs
1/4 cup chopped pickles or pickle relish
1/4 cup crumbled bacon
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon chopped chives
1/4 teaspoon pepper
classic white bread, bagels, croissants or your favorite bread

Carefully place eggs in a saucepan and cover with cold water.  Bring to a full boil; cover with lid and remove from the heat.  Let sit for 15-17 minutes.  Drain.  Run cold water over eggs until cool.  Peel eggs and place in a large bowl.  Using a fork, break eggs up.  Add chopped pickles, bacon, mayonnaise, mustard, chives and pepper.  Stir to combine.  Serve on bread of your choice.  ENJOY!

Mini Cream Pies

"My Grandma's Cream Filling is the perfect custard for these mini cream pies.  To turn them into Easter desserts, just decorate with colored coconut and candy to make adorable Easter egg nests!"

To make Mini Cream Pies, first prepare Cream Filling (recipe follows).
 
Cream Filling:
2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.

Now spoon cream filling into:

6 mini graham cracker pie crusts (about 3-4 Tablespoons of cream filling in each pie crust)

To decorate mini cream pies with Easter egg nests:

Dye sweetened flake coconut with a few drops of green food coloring and mound coconut on top of cream filling and top off with malted milk Easter eggs.    

**The cream filling recipe can easily be doubled if you need a dozen mini cream pies. 

Bacon Ranch Wraps

"These wraps are so easy to put together for an easy lunch or dinner.  They are perfect for those on-the-go days when you need a quick solution to mealtime!" 

For each wrap you will need:

3 slices of ham

3 slices of turkey

2 slices of Colby-jack cheese

1 Tablespoon chopped bacon

1-2 Tablespoons Ranch dressing

1 flour tortilla

On flour tortilla, layer ham, turkey and cheese.  Drizzle on Ranch dressing and sprinkle with bacon pieces.  Roll up wrap and secure with toothpicks, if desired.  ENJOY!