6 12, 2017

Oakdell Holiday Eggnog

By | 2017-12-06T12:04:34+00:00 December 6th, 2017|Recipes|Comments Off on Oakdell Holiday Eggnog


1/3 cup granulated sugar
¼ tsp. salt
2 Oakdell Omega-3 Brown egg yolks
2 Oakdell Omega-3 Brown egg whites
4 cups milk (any type of milk can be used, from skim to whole milk, based on your desire for richness or a reduced-calorie alternative)
3 Tbsp. granulated sugar
Ground nutmeg and cinnamon for flavoring
½ cup whipped cream, whipped and ready to serve to top off eggnog (optional)

Yield: Serves 4 to 6 people*


  1. Beat 1/3 cup sugar into egg yolks in saucepan. Add salt and stir in the milk.
  2. Cook mixture over medium heat, stirring constantly, until mixture coats spoon. You basically want the mixture to start to thicken. If you cook too short of time the mixture will be too thin.
  3. Once mixture has thickened, remove from heat and cool.
  4. In a separate bowl, beat egg whites until foamy. Gradually add 3 Tbsp. sugar, beating to soft peaks.
  5. Once original mixture has cooled, add the egg whites to the mixture and fully incorporate.
  6. Add vanilla and a dash of nutmeg and cinnamon for flavoring to the eggnog.
  7. Chill in fridge for 3 to 4 hours.
  8. When ready to serve, sprinkle additional nutmeg or cinnamon and add dollops of whipped cream on top of individual servings, if desired.

*We always serve this eggnog at our family holiday parties, so we make larger batches. We typically 6x the recipe and serve in a big punch bowl.

17 11, 2017

Pumpking Bars with Cream Cheese Frosting

By | 2017-11-17T10:00:19+00:00 November 17th, 2017|Recipes|Comments Off on Pumpking Bars with Cream Cheese Frosting

-Recipe is courtesy of

4 Oakdell Omega-3 Eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
½ tsp. ground nutmeg
1 can (15 oz.) pumpkin
2 cups granulated sugar
3/4 cup vegetable oil
1 cup pecan halves OR coarsely chopped pecans, toasted

1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.

For cream cheese frosting:

8 ounces cream cheese
½ cup, unsalted butter
1 teaspoon vanilla
3 cups powdered sugar

1. Best cream cheese, butter and vanilla in mixer bowl until smooth.
2. Gradually add powdered sugar, beating until light and fluffy.

8 11, 2017

Banana Cream Pie

By | 2017-12-06T12:09:32+00:00 November 8th, 2017|Recipes|Comments Off on Banana Cream Pie


1/4 cup cornstarch
2/3 cup sugar
1/4 tsp salt
3 Oakdell Omega-3 brown egg yolks
2 cups milk
2 TBL butter
1/2 tsp vanilla
1 1/2 bananas
1 cup whipped cream


  1. In a saucepan, whisk together the cornstarch, sugar and salt.
  2. Slowly add in the milk and the egg yolks, mix well. Cook stirring constantly until the texture is thick (like mayonnaise) and then remove from heat.
  3. Stir in the melted butter and vanilla. Cool completely.
  4. Slice bananas and arrange in the bottom of pre-baked pie crust.
  5. Pour the filling into the crust.
  6. Top pie with whipped cream and sliced bananas for garnish.

*You can also replace the bananas with coconut for a coconut cream pie.



18 04, 2017


By | 2017-04-18T18:12:08+00:00 April 18th, 2017|Recipes|0 Comments

1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved
1/4 cup Greek yogurt or sour cream
2 ripe avocados, peeled and pit removed
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp pepper
1/4 cup minced cilantro
2 tomatillos, husked , rinsed and cut in half

1. Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a serving platter and set aside.
2. Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomtaillos into the mixing bowl with the yolks. Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, place all ingredients into a regular blender and blend until smooth).
3. Spoon the avocado-egg mixture into the cavities of the egg whites.
4. Serve as an appetizer!

12 04, 2017

Bacon and Cheddar Deviled Eggs

By | 2017-04-18T18:22:51+00:00 April 12th, 2017|Recipes|0 Comments

14 Oakdell Omega-3 Brown Eggs (hard boiled and cooled)
½ cup mayonnaise
½ cup sour cream
1½ tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

• Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
• Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
• Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
• Refrigerate, covered, to blend flavors.

*Recipe courtesy of

14 02, 2017

Chocolate Souffle with Creme Anglaise Sauce

By | 2017-02-14T16:42:30+00:00 February 14th, 2017|Recipes|0 Comments

Revised from Original Recipe by Tyler Florence

• 2 tablespoons unsalted butter for greasing
• 1/4 cup sugar, plus more for dusting
• 1 1/2 cups whole milk
• 1 vanilla bean, split and scraped
• 6 large eggs, separated
• 1/4 cup all-purpose flour
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons hazelnut flavored liqueur (recommended: Frangelico) or substitute liqueur with 1 tablespoon of almond extract
• Pinch salt
• 1 recipe Creme Anglaise, recipe follows
• Confectioners’ sugar, for dusting

Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) ramekins with straight sides (or a 2-quart soufflé dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the soufflés from sticking to the sides, which will allow them to rise evenly. The sugar will also give the soufflé a crunchy crust, which is a great contrast to the soft interior.
To make the pastry cream base for the soufflé: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
Slowly melt the chocolate with the Frangelico (or almond extract) in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared ramekins, 2/3 of the way full, and shake them gently to smooth out the top. Place the ramekins on a cookie sheet and bake on the middle rack for about 20 minutes. The soufflé is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the soufflé with a spoon and pour in the Crème Anglaise. Dust the top with confectioners’ sugar.

Creme Anglaise:
1 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee or simply replace expresso with an additional 1 cup of heavy cream
2 tablespoons instant espresso powder (optional)
Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
In a large bowl, whisk together the egg yolks, sugar, coffee (replace coffee with additional cream, if desired), and espresso powder (optional), until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Soufflé. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

17 01, 2017

Breakfast Tacos

By | 2017-01-17T15:28:18+00:00 January 17th, 2017|Recipes|0 Comments



• 4 Oakdell Omega-3 Brown Eggs
• Non-stick cooking spray
• Salt and pepper
• 4 small corn or flour tortillas
• 1 avocado, thinly sliced
• ¼ cup sliced cherry or grape tomatoes
• 1 green onion, thinly sliced
• ¼ cup chopped fresh cilantro
• 1 lime, cut in half
• ¼ cup crumbled queso fresco cheese
• ¼ cup of salsa for topping


1. Heat a large skillet over medium-low heat and spray with non-stick cooking spray.
2. Lightly beat the eggs together in a bowl and then pour in the skillet. Add salt and pepper to the eggs, as desired. Stir and toss until the eggs are cooked through.
3. Heat the tortillas in a skillet, microwave or in the oven.
4. To assemble the tacos, add the sliced avocado on the bottom. Then top with eggs, tomatoes, green onion, cilantro, queso fresco and squeeze plenty of lime juice on the top of each one. Top with salsa, if desired. All the ingredients should be split into four as you are assembling the tacos.

11 01, 2017

Egg, Tomato and Spinach Flatbreads

By | 2017-01-11T19:57:57+00:00 January 11th, 2017|Recipes|0 Comments




8 Oakdell Omega-3 brown eggs
2 T. finely shredded Parmesan cheese
4 individual round flatbreads (if you can’t find round, just cut the flatbread to the desired size and shape)
2 tsp. olive oil
1 cup grape or cherry tomato halves
½ cup thinly sliced spinach
¾ cup shredded Italian cheese blend or mozzarella
Season with salt and pepper and crushed red pepper, if desired

Makes 4 servings


1. Heat oven to 450 degrees.
2. Coat a large skillet with cooking spray and heat over medium heat.
3. Beat eggs and Parmesan cheese in a medium bowl until blended. Pour eggs into skillet. As the eggs begin to set, use a spatula to lift and fold the eggs. Remove from heat as soon as the eggs are cooked through.
4. Place flatbreads on baking sheets. Lightly brush the top of each flatbread with olive oil.
5. Top each flatbread with eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper. Sprinkle the Italian cheese blend or mozzarella over the top.
6. Bake in the 450 degree oven until cheese is melted, about 5 minutes.
7. Cut each flatbread into pieces and serve immediately.

15 11, 2016

Cream Pie – Coconut or Banana

By | 2016-11-15T17:18:31+00:00 November 15th, 2016|Uncategorized|0 Comments



• 3 Oakdell egg yolks, slightly beaten
• ¼ cup cornstarch
• 2/3 cup sugar
• ¼ teaspoon salt
• 2 cups milk
• 2 tablespoons butter
• ½ teaspoon vanilla
• Bananas or ½ cup shredded coconut
• Premade pie crust (if raw, cook according to package directions)
• Whipped cream

1. In a saucepan over medium heat, whisk together the cornstarch, sugar and salt.
2. Slowly add in the milk and the Oakdell egg yolks. Mix well.
3. Cook stirring constantly until the texture is thick (like mayonnaise) and then remove from heat.
4. Stir in the butter and vanilla and cool completely.
5. Stir in the coconut and pour into a baked pie crust. If using for a banana cream pie, slice the bananas and arrange them on the bottom of a baked pie crust and then pour the filling into the crust.
6. Serve the pie with whipped cream.

14 11, 2016

French Silk Pie

By | 2016-11-15T17:06:14+00:00 November 14th, 2016|Recipes|0 Comments



1 cup sugar
¼ teaspoon cream of tartar
6 Oakdell Omega-3 brown eggs
1 tablespoon water
4 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1½ teaspoon vanilla
½ cup butter, room temperature
1 9-inch (premade & baked) crust, either graham cracker or regular (follow package directions to bake, if needed)
Whipped cream

1. Mix sugar and cream of tartar in medium heavy saucepan. Add Oakdell eggs and water and beat until well blended.
2. Add chocolate. Cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160 F. Do not allow to boil. Remove from heat immediately.
3. Cool quickly: Set pan in larger pan of ice water. Stir vigorously until temperature of mixture falls to between 80 F and 90 F. Remove pan from ice water and stir in vanilla.
4. Beat butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. Add cooled egg mixture and beat on high speed 4 to 5 minutes.
5. Pour into pie shell. Refrigerate, loosely covered, at least 6 hours before serving.
6. Serve with whipped cream and shaved chocolate, if desired.