Easter Egg Dye: Kool-Aid

Easter Egg Dye Guide: Using Kool-Aid



You will need:
6 to 10 packets of Kool-Aid powder (can use cheap brand)
Plastic cups (Red Solo cups work great!)
1/2 cup water for each plastic cup
2 tbs white vinegar for each cup (optional)
eggs (hard boiled and cooled to room temp)
Pour 1/2 cup water in each plastic cup.  Add one pack of Kool-Aid and mix well.

Add 2 tbs of white vinegar (optional) to each cup to give eggs a marbled look.








Place one egg in each cup and allow to sit approximately 5 to 30 minutes.  The longer you leave it, the darker the color.  Place colored eggs in the empty egg cartons to dry.

kool-aid egg dyeColor guide:
Black Cherry = Dark Red Eggs
Tropical Punch = Red Eggs
Strawberry = Red/Pink Eggs
Pink Lemonade = Light Pink Eggs
Orange + Cherry = Dark Orange Eggs
Orange = Orange Eggs
Orange + Lemonade = Dark Yellow Eggs
Lemonade = Light Yellow
Lemon-Lime = Light Green
Lemon-Line + Berry Blue = Green Eggs
Berry Blue + Grape = Blue Eggs
Berry Blue = Light Blue Eggs
Grape = Purple

Kool-Aid has over 50 flavors of powdered drink mix available – mix different flavors for new colors!

Deep Dish Layered Salad

Deep Dish Layered Salad

2 eggs
1 1/2 heads iceberg lettuce – rinsed, dried, and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
Prepare the dressing by whisking together the mayonnaise, brown sugar, and garlic powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.

Chicken Parmesan

Chicken ParmesanIngredients
2 pounds boneless/skinless chicken breasts
2 cups flavored bread crumbs
1 egg
1/4 cup milk
1 jar of your favorite pasta sauce
2 cups mozzarella cheese
Oil for frying

Chicken ParmesanInstructions
1.Pre-heat your oven to 350 degrees.
2.In the bottom of a 9×13 pan (or bigger if you have lots of chicken) spread a thin layer of sauce and set aside.
3.Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chicken breasts and each breast gave me about 3 pieces of chicken.
4.Mix the egg and milk in a shallow bowl.
5.Add the bread crumbs to a shallow bowl.
6.Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.) Add the chicken to the baking pan.
7.Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.
8.Cover with foil and bake for 20 minutes.
9.After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.

Serve over your choice of pasta! Add cheese garlic bread on the side.

Breakfast Casserole Supreme

Breakfast Casserole Supreme

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bags frozen hash brown potatoes
12 eggs, beaten
1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Breakfast CasseroleDirections
Melt margarine and place in the bottom of 9″ by 13″ baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5″-3″ squares and serve with a spatula. Enjoy.

Super Cheese Dip

Cheese Dip

cheese dipIngredients
1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated pepper jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies!

cheese dip21. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping

Yummy Idea – top with bacon bits about 5 minutes before taking it out of the oven!

Crock-pot option! Place all ingredients in a small crock-pot and cook on high for 1 hour.  Stir and turn heat down to medium or low. Great for Game Day or family get togethers!

Baked Oatmeal

oatmeal-to-goBaked Oatmeal To Go– Instead of granola bars!
Cheaper and you know exactly what goes in them!

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.


cucumbersaladinjarCucumber Salad In a Jar!

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes

Put vinegar, sugar, celery flakes, salt, and red pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar).  Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months (Makes 2 quart jars)

Easy Cheesy Breadsticks

cheesy breadsticksEasy Cheesy Breadsticks

Serves: 12
Yield: 24 sticks

1 tablespoon Parmesan cheese
1/4 teaspoon garlic salt
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 (10 ounce) can prepared pizza crust
1 tablespoon dried basil

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter – use lots of butter to taste like it was made at a pizza restaurant.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Cake in a Jar

cake in a jarCake in a Jar!

1 (18.25 ounce) package cake mix – any kind
8 straight-sided wide-mouth pint canning jars with lids and rings.

Adjust Servings:
Metric US Original recipe yields 8 pint straight-sided wide-mouth canning jars. Bigger jars means less servings, smaller jars mean more servings.

Prepare the cake according to package instructions, or use any cake recipe.

In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
It will seal as it cools. Place the jars on the counter and listen for them to ‘ping’ as they seal. If you miss the ‘ping’, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.

Add icing or cool whip before serving.

Mountain Dew Jelly

mtdew jellyMountain Dew Jelly

3 1/4 cups Mountain Dew soda
2 tablespoons lemon juice
4 1/2 cups sugar
1 package sure jell pectin

Pour Mountain Dew and lemon juice into a large pot.  Bring to boil and boil 3 minutes. Cool slightly and then follow the sure jell directions.  Process for 10 minutes in a boiling water bath to seal jars.

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