Heading out to the chicken coop to gather our farm fresh eggs is a daily experience and one that I enjoy. Sometimes the eggs are somewhat dirty. Very first thing you would think to do after bringing them into the house is to wash them. After all the eggs you purchase from the local grocery story are all nice and clean.
Let me share some facts about eggs. Eggs are covered in bacteria and germs. As you can see from the photo these eggs are not clean. I like to call it have some of the farm left on them. Biggest risk with eggs is with salmonella bacteria.
Let’s talk about the eggshell. Eggshells are made of tiny calcium carbonate crystals. Every eggshell looks solid. Actually each eggshell is covered with pores. These pores allow the transfer of bacterial between the inner and out eggshell.
Hold on if your thinking your never going to eat another egg in your life. Nature has developed its own defense against contamination. Just before Henrietta lays her egg, her body deposits a protein like mucous coating on the outside of her egg. The protective coating is called the bloom. The pores of the egg are sealed, which stops the transfer of bacteria from outer shell to the inner shell and egg center.
The bloom will remain intact as long as the egg is NOT WASHED. Just running the egg under water will remove this protective layer and the egg pores open.
The U.S. is one of the few countries that requires washing of commercial eggs. Compared to european countries who legally restrict commercial eggs from be washed.
For example in Ireland only unwashed eggs receive Grade A or AA standards. Ireland can’t commercially sell eggs that have been washed.
My farm fresh eggs are never washed. The bloom is left on and for this reason the eggs don’t have to be refrigerated.
Please share your thoughts on using farm fresh eggs over store-bought eggs. I look forward to hearing from all of you.
Don’t have the time or energy to take the time to bake a pie. No worries! Whip up this Peanut Butter Pie No Bake in no time. Ten minutes to make the crust and 10 minutes for the filling. You could probably make it faster, 20 minutes isn’t much time out of our busy lives.
I used a chocolate wafer crust. In the past I have used a graham cracker crust and even spent more time making a regular pie crust. Totally your decision and what your family likes.
Make one 9 inch pie crust of your choice. If you want to purchase a pie crust there will be no judgement from. All personal preference.
1/2 cup butter melted
1 1/2 cups graham crackers crushed
1/4 cup sugar
Mix everything together. Pour into pie pan. Using the heel of your hand press the crust down and up the sides of the pie pan.
1 package 8 ounce cream cheese softened
1 cup peanut butter creamy or chunky your choice
1/4 cup milk
1 cup powdered sugar
1 teaspoon vanilla extract
2 containers cool whip 8 ounces
In a large bowl add the cream cheese, peanut butter, milk, powdered sugar and vanilla extract. Mix until creamy.
Fold in one container of cool whip. Pour into pie crust. Spread out. Place in the refrigerator for 3 to 4 hours or over night.
Before serving spread the second container of cool whip on top of the pie.
The Peanut Butter Pie may be served as is, or garnish with chocolate topping, chopped nuts, chocolate chips, peanut butter chips or what about a cherry on top. ENJOY!
Here is a cookies recipe that makes a bunch of cookies. I’m talking like 12 dozen or more depending on how big you decide to make these cookies. Warning you will need a big bowl to mix everything.
If you don’t happen to need 12 dozen cookies all at once here is a tip for always have cookie dough on hand. Divide up your dough and place on wax paper. Roll into a long roll. Just like those store-bought cookie dough rolls. Roll the dough and warp the wax paper around the dough. Next cover with plastic wrap. I place several rolls into large freezer bags and store them in the freezer until it is time for cookies. You can do this with any cookie dough you make. This saves tons of time and money.
When ready to use just remove from freezer bag. Thaw, slice and bake. Great when you need to bake two dozen cookies for your childs class that they forgot to tell you about until 9:00 at night and they need them the next day. Not that this has ever happened.
1 dozen eggs
2 pounds brown sugar
4 cups white sugar
3 Tablespoons vanilla extract
8 teaspoons baking soda
1 stick butter
3 pounds peanut butter creamy or chunky
18 cups regular oatmeal
1 pound chocolate chips
1 pound M&M’s
Pre-heat oven to 350 degrees.
In a big bowl add eggs, brown sugar, white sugar, vanilla, baking soda, and butter. Mix really well. Add peanut butter and mix well.
Add oatmeal and mix really well. Add in chocolate chips and M&M’s. Mix well.
Drop by tablespoon full onto cookie sheet.
Bake for 10 to 12 minutes. Don’t over bake as the cookies will be too hard. ENJOY!