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Deviled Eggs

When Joey is around, we can never have enough of these deviled eggs! They are sure to be a hit at your next family gathering.

Deviled eggs also make an amazing after school snack. Kids love the taste of them, and the eggs will actually fill them up. Even the hungry teenagers who can eat the house down! This is a great option when looking for something with nutritional value that kids actually enjoy. Its a win win for everyone, and may even help keep the kids out of the pantry till dinner is ready!

But don't worry, these deviled eggs are not just for the kids! They make the perfect appetizer for your Easter dinner or brunch. You can serve them while you finish making the rest of the meal, or serve them right along side of your ham and potatoes. Whatever you are making, adding these deviled eggs to your many will take your meal to the next level!

Do you want to know what the best part about these eggs is? They are so easy! You can't beat a delicious snack or side that takes less than five minutes. So if you want to impress a crowd at your next gathering, add these amazing deviled eggs to your menu!

Deviled Eggs

  • 6 large eggs
  • 1/4-1/3 cup mayonnaise
  • 1 tsp cider vinegar
  • 1 tsp prepared mustard
  • 1/8 tsp butter
  • 1/8 tsp salt
  • paprika
  1. Place the eggs in a medium saucepan. Cover with cold water by at least 1 inch and bring to a boil over high heat. Decrease the heat to just below simmering. Cover the pan and cook for 15 minutes. Immediately run cold water over the eggs: to quickly cool, add ice cubes. Let stand 2 minutes. Drain. Crack them on the countertop and slide the shells off.

  2. Halve the eggs lengthwise. Remove the yolks to a small bowl; place the whites on a platter. If you are not filling the eggs immediately, cover and refrigerate until ready to prepare.

  3. Mash the yolks with a fork. Add the mayonnaise, vinegar, mustard, butter, salt, and pepper. Mix well. Fill the whites evenly with the yolk mixture. Sprinkle with paprika. Cover and refrigerate until ready to serve.

Food Nanny Favorite Cheeses for a Cheese Board 2018

Food Nanny Favorite Cheeses for a Cheese Board 2018
Parmesan Reggiano – Italy Taleggio-Italy Manchego- Spain Gouda -Holland Chevre- Goat Cheese- France Honey Goat Cheese- Trader Joes Comte- France Camembert Bri – France Boursin- France Guyere- Switzerland Emmentaler- Switzerand St. Agure – Blue Cheese -France Blue Cheese - Gold Creek Farms- Woodland Smoked White Cheddar – Gold Creek Farms- Woodland Parmesan and Romano- Gold Creek Farms- Woodland Serve Honey with Parmesan Reggiano Serve Jam or Chutney with the others. I love our Cranberry Jalapeno Freezer Jam in Book 2 . I also love Blackberry Buzz Jalapeno Preserves. I like to serve Red Grapes, Pears, or Honeycrisp Apples with the Cheese Favorite go to Crackers: Wheat Thins Triscuit Thin Crisps Raisin Rosemary Crisps -Trader Joe's Pistachio Pomegranate Crisps – Trader Joe's Fig and Olive Crisps -Trader Joe's

Food Nanny Everyday Hot Chocolate

Food Nanny Everyday Hot Chocolate

Everyday Hot Chocolate

  • 1 1/2 cups 1 percent milk
  • 4 tbsp Hershey's Syrup
  • 3 Mini squares Gygi 100 percent Callebaut Chocolate Liquor Unsweetened Baking Chocolate
  1. Put milk and chocolate in a Frabosk Cappuccino Creamer.

  2. Heat and stir until almost boiling. Take off the stove and create the foam by pumping up and down for about a minute.

  3. Serve immediately

*May use a French press or a hand held pump for creating foam.

Strawberry Cheese Ball

Strawberry Cheese Ball

Strawberry Cheese Ball

1 1/4 cups Shredded Cheddar Cheese

    1 8 oz. cream cheese (Philadelphia) room temperature

      2 Tablespoons mayonnaise

        2 Tablespoons minced onion or more to taste.

          1 cup chopped pecans

            4 Tablespoons Fresh Strawberry purée

              Pecans for garnish

                Line a plastic container (with lid) With plastic wrap

                  Mix all ingredients together with a spoon except the strawberry purée and pecans for garnish .

                    Place in container, pat down. ... fold over plastic wrap and put lid on.

                      Place in refrigerator for at least 8 hours .

                        Take out and place on small platter or board . ( or keep in container to transport.) Spread with Strawberry purée and garnish with pecans. Serve with crackers of choice.

                          Suggestions: Wheat Thins Triscuit Fig and Olive from a Trader Joe’s Raisin and Rosemary from Trader Joe’s

                          Variation: May use Strawberry Spread located in the Jam section. Replace the cream cheese with 1 cup mayonnaise.

                          Two Basic Salads & Broccoli & Bacon Salad

                          Two Basic Salads & Broccoli & Bacon Salad
                          I learned how to make these simple delicious salads in Italy. There is nothing better than wonderful tomatoes. The Italian tomatoes have a very thin skin and are delicious. Garden tomatoes are the best yet! Heirloom tomato varieties have great taste if you can find them. Look for them at your local Farmer’s Market. xo

                          Basic Italian Salad #1

                          • 3 fresh Roma or heirloom Tomatoes (chopped)
                          • ½ head Butter lettuce (torn)
                          • Olive oil (to taste)
                          • Fresh lemon juice (to taste)
                          • Apple cider vinegar (to taste)
                          1. Toss and serve

                          Basic Italian Salad #2

                          • 3 fresh Roma or heirloom tomatoes (chopped)
                          • 2 2- inch balls Buffalo Mozzarella Cheese (cut up)
                          • Olive oil (to taste)
                          • 4 large fresh basil leaves (torn)
                          • apple cider vinegar (to taste)
                          • lemon juice (to taste)
                          • Coarse salt (to taste)
                          1. Toss and serve

                          Broccoli Salad with Bacon

                          Plan Ahead: Make salad up to 24 hours ahead.

                          • 1 broccoli head (4 cups, fresh cleaned broccoli flowerets)
                          • ½ cup red onion (minced)
                          • ¾ cup raisins
                          • 12 bacon slices (cooked and crumbled)
                          • 1 cup mayonnaise
                          • 2 Tbsp cider vinegar
                          • ¼ cup sugar
                          1. In a medium sized bowl mix the diced broccoli (diced broccoli, small is key), onion, raisins and crumbled bacon pieces.
                          2. In a small bowl mix the mayonnaise with the vinegar and sugar. Pour over the salad. Mix.
                          3. Cover and place in refrigerator for at least 2 hours or overnight before serving.

                          Serve as a vegetable with nearly any main.

                          BRUSCHETTA WITH ROASTED GARLIC

                          BRUSCHETTA WITH ROASTED GARLIC
                          We tasted a bruschetta like this years ago that we never forgot. This is our girls’ favorite! It makes a really fun meal for two people. Use as an appetizer anytime. For other traditional bruschetta recipes that are just as delicious, see my first book. xo

                          BRUSCHETTA WITH ROASTED GARLIC

                          • 1 whole garlic pod (roasted olive oil)
                          • Coarse salt
                          • Fresh ground black pepper
                          • 1 small red tomato (diced)
                          • 1 small yellow tomato (diced)
                          • 1 Tablespoon olive oil
                          • 2 Tablespoon fresh basil (chopped)
                          • 3 oz. goat cheese
                          • 3 Tablespoon pecans (minced)
                          • 6 slices Italian bread (¼ inch thick)
                          1. 1. Peel the dry skin off the garlic pod. Slice off the top of the garlic, to expose each clove. Place in a shallow baking pan. Drizzle the top of each clove with olive oil. Lightly salt and pepper. Cover with foil and roast at 400° about 30 to 40 min. When done the clove will feel soft when squeezed.

                          2. 2. In a small bowl mix together the tomatoes, 1 Tablespoon olive oil, basil, salt and pepper to taste. The tomato mixture is served at room temperature. Set aside.

                          3. 3. Heat oven to 450°. Mold the goat cheese into a 3-inch round. Coat goat cheese on all sides with pecans. Place on a foil-lined shallow baking pan. Drizzle cheese lightly with olive oil. Bake until warm.

                          4. 4. Drizzle both sides of the bread slices generously with olive oil, coarse salt, and fresh ground black pepper. Place on a separate baking sheet and place in a 450° oven. Bake, flipping once until both sides are toasted light-brown.

                          5. 5. To serve - use a platter and place the garlic on one side. Put the tomato mixture into a small cup and place by the garlic. Place the cheese next to the bread. Serve while the garlic, cheese and bread are warm.

                          6. 6. Each person creates his/her own bruschetta by spreading the warm garlic on the bread. Then the warm cheese. Top with the tomato basil mixture. Enjoy!

                          Variation: If you don’t care for goat cheese, try using ricotta cheese. If you
                          want to make this meal an event, use a table top grill and grill the bread
                          over hot coals right on the table.

                          Mango Salsa

                          Mango Salsa

                          Mango Salsa! A favorite! Put it on everything.....chips, tilapia, chicken, name it and it tastes amazing!!
                          Mango Salsa! We are in love!The best one we ever tasted was in a Mexican Restaurant in Portland. Our mom tried copying it as soon as we got home and this is the tasty result!

                          Mango Salsa is sooooo delicious and goes well with almost everything! This salsa pairs well with tortilla chips or tacos or any other Mexican dishes. It is excellent along side grilled chicken, pork, or fish, like Tilapia. It is such a fresh and delicious option from your regular salsa! The twist of spicy and sweet make this Mango Salsa something everyone enjoys! Give it a try!! You're gonna love it! XO

                          Mango Salsa

                          • 2 large ripe mangos (chopped)
                          • 1/4 medium red onion (minced)
                          • 1/4 small red bell pepper (minced)
                          • 1 small cucumber (peeled and minced)
                          • 3 Tablespoons chopped fresh cilantro
                          • 1 1/2-inch slice of jalapeno chile, minced, with seeds (add the seeds depending on how hot you want your salsa)
                          • Juice of 2 limes
                          • 1/2 teaspoon cider vinegar
                          • Salt and ground black pepper
                          • 1/2 small green bell pepper (minced (optional))
                          1. Combine the mango, onion, red bell pepper, cucumber, cilantro, jalapeño, lime juice, vinegar, salt and black pepper to taste, and the green bell pepper, if using. Add a little water if needed for desired consistency. Let stand for 15 min before serving.

                          Asian Lettuce Wraps

                          Asian Lettuce Wraps

                          asian lettuce wraps are so simple and so delicious!! Food Nanny Food & Lifestyle Photography
                          We LOVE these quick and simple Asian Lettuce Wraps!! We call them "Asian" because we will never forget the first time we had them at PF Changs!! They are to die for!! This is a delicious, easy version that our Mom created for us to enjoy lettuce wraps at home!

                          These Asian Lettuce Wraps are a healthy, quick side dish or can easily be the main course. Our recipe serves 8 as a side or 4 people as a main dish. The sauce makes them!! The best part is the ingredients are all very common and easy to find. Try something new tonight that your family is gonna love! These Asian Lettuce Wraps will be just that!!! xoxo

                          Asian Lettuce Wraps

                          • Sauce:
                          • 2 Tablespoons sugar
                          • 1/4 cup warm water
                          • 1 Tablespoon soy sauce
                          • 1 Tablespoon rice wine vinegar
                          • 1 Tablespoon ketchup
                          • 1 1/2 teaspoons fresh lime juice
                          • 1/4 teaspoon sesame oil
                          • 1/2 teaspoon red chili paste
                          • Filling:
                          • 12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)
                          • 3 Tablespoons sesame oil (or olive oil)
                          • 1 lb. fresh ground pork (finely ground)
                          • 1/4 cup shallot or onion (diced)
                          • 3 cloves garlic (minced)
                          • 1/3 cup canned water chestnuts (diced)
                          • 2 Tablespoons brown sugar
                          • 2 Tablespoons soy sauce
                          • 2 teaspoons rice wine vinegar
                          1. Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
                          2. In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.
                          3. Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.

                          Fruit, Nut, and Cheese Toss Salad

                          Fruit, Nut, and Cheese Toss Salad

                          Fruit, nut, and cheese toss salad is one of our GO-TO's! It doesn't disappoint!
                          Food Nanny Food Photography

                          Food Nanny Food Photography

                          This fruit, nut, and cheese toss salad with creamy raspberry vinaigrette is one of our GO-TO's!!! We always keep these simple ingredients around so that we can whip this salad up with just about any meal! It is so easy to make! The creamy raspberry vinaigrette is surprisingly light and tasty, but not too strong. And nothing tastes better than a fresh, homemade can't buy them to taste this good!

                          Everyone needs a quick and simple salad they can make for a side to any meal. We don't think this fruit, nut, and cheese toss salad with creamy raspberry dressing will disappoint! This salad can be a whole meal by itself too! Serve it with some hot yummy Honey White Bread from The Food Nanny Rescues Dinner Again pg. 245.. YUM!!!!!

                          You can find this fabulous fruit, nut, and cheese toss salad with creamy raspberry vinaigrette recipe along with all my other amazing salads in my books!!!

                          Apple, Dried Cherry, and Walnut Salad with Maple Dressing

                          • 8 cups mixed salad greens
                          • 1 Fuji apple (diced)
                          • 1/3 cup shredded Swiss cheese
                          • 1/4 cup chopped pecans or walnuts
                          • 1/4 cup dried cranberries
                          • Dressing:
                          • 1/2 cup mayonnaise
                          • 1 Tablespoon raspberry vinegar
                          • 1/8 teaspoon salt
                          • 1/8 teaspoon ground black pepper
                          • 1/2 cup olive oil
                          • 1/8 teaspoon sugar (optional)
                          1. Put the greens, apple, cheese, nuts, and dried cranberries into a large bowl.
                          2. Just before serving, add just enough dressing to moisten the ingredients, and toss to coat and combine.
                          3. Dressing:
                          4. Whisk the mayonnaise with the vinegar in a small bowl. Add the salt and pepper.
                          5. Drizzle in the olive oil and continue to whisk. Adjust the seasonings to taste, adding the sugar if desired.
                          6. Use immediately or store in refrigerator up to 1 week in a tightly sealed container. Shake before using.