Women's Ministries

at Salem Heights Church

Thursday, April 25, 2013

It's a late Dinner Bell! and it's not even a dinner...Hard Cooked Eggs in the Oven

Now, maybe you are way more ahead of the game then I am, but when I discovered this trick for making hard boiled eggs minus the boil I was thrilled! Figured I would share the wealth...to those of you who aren't overachievers.;)

They turn out awesome and are so much easier to do larger amounts.

Hard Cooked Eggs in the Oven

2-4 dozen raw eggs

1) Oven rack in the middle position
2) Fill as many muffin tins as you want.:)
3) Don't preheat oven!
4) Put eggs in and turn the oven on to 325*
5) Bake for 30 min.
6) Immediately transfer to a large bowl full of ice water.
7) Peel and store in the fridge!
*You might see little brown spots on the eggs. Never fear! It does not effect the taste whatsoever!
Enjoy! Nom nom nom.

Thursday, April 4, 2013

March GNO's Recipe - Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
From the Kitchen of Nikki Hughes

1 box white cake mix
¾ cup frozen pink lemonade concentrate
½ cup water
1/3 cup vegetable oil
4 egg whites

6 cups confectioners’ sugar
2 sticks unsalted butter @ room temperature
¼ cup frozen pink lemonade concentrate
2 pinches salt
Preheat oven to 350 degrees & line 24 muffin tins with liners.  (silver or Reynolds StayBrite baking cups work nice).  Combine all of the cake ingredients in an electric mixer and begin by mixing on low for 30 seconds, then increase the speed to medium for another minute.  Divide the batter evenly, filling the liners about 2/3 full.  Bake cupcakes for about 25 minutes, or until a toothpick comes out clean.  Allow cupcakes to cool.  Make frosting by combining all the ingredients and mixing until frosting is light and well combined.