Category: Uncategorized

Are you ready to walk through? Let Eagle and Eisenhower show you why it’s important to delegate and how to do it. Click above and we’ll show you the door!

You’ll be the hit of any 4th of July event with this amazing Banana Cream Pie! Click above for our recipe and a silly banana-themed blast from the 60’s past!!

What you don’t know about these poisonous plants could make you miserable. Click above and learn what they look like, what to do if you touch them and even how to get rid of them organically!

Join us in celebrating Father’s Day with the bald eagle! Click the photo.

Eagle remembers our American fallen soldiers and shares with you a mayo-free potato salad recipe perfect for summer gatherings! Just click above.

Lemon Herb Potato Salad

Ingredients:

2 1/2 lbs new red skinned or a combo of new yellow and red potatoes, unpeeled

3/4 cup olive oil

1/4 cup fresh lemon juice

1 1/2 teaspoon fresh grated lemon peel

1 cup red onion, diced

1/2 cup combination of fresh chopped cilantro, basil and parsley

Salt and cracked black pepper to taste

Directions:

Steam potatoes until still slightly firm.

Do not overcook or else you will have mushy potato salad!

Drain off water and allow potatoes to cool slightly. Cut potatoes up into cubes.

In a small bowl, whisk the oil, lemon juice and lemon peel. Add salt and pepper and chopped herbs. Mix and pour dressing over warm potatoes.

Toss lightly and serve immediately.

Busy people NEED to take time for themselves. Click above and get some simple advice for planning some “me time.”

Mary Ellen’s Quick Mini Lasagnas

Prep time 30 minutes. Makes 1 dozen.

Ingredients

• 1 large egg, lightly beaten
• 1 container (15 oz) ricotta cheese
• 2 cups shredded Italian cheese blend, divided
• olive oil spray
• 24 wonton wrappers
• 1 jar (24 oz) your favorite pasta sauce (try Lidia’s Marinara or buy a container of fresh pasta sauce from your favorite Italian restaurant)
• Chopped fresh parsley and basil

Directions

• Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.
• Generously spray 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.
• Bake until cheese is melted, 20-25 minutes. Sprinkle with fresh parsley and basil.

Note: If you like more of a Bolognese-style, simply add a little of your favorite cooked ground meat (beef, sausage or turkey) to the sauce.

Celebrate the art of motherhood this Mother’s Day with Eagle! Just click the painting.

Spring time is prime time for pests. If you’re a homeowner, let Eagle teach you what you need to know about wood destroying insects. Click above and get the tips you need to prevent an invasion!