Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
These are so good they should be a controlled substance.
Here are your favorite deviled eggs, made a even more protein-packed and very tasty with hummus.
Some old traditions take on a new life when the ingredients are adjusted slightly. Sweet potato latkes are savory, and appeal to all ages.
Eggs and cheese help build strong bones!
These wraps were a huge hit during Teacher Appreciation Week. Cindy Moore shared her recipe with us, which fed the troops at MRHS.
Here’s a recipe that certainly could be dinner — especially on a warm summer evening.
Tess Rafols loved this simple dish. We’re sure you will, too.
Debbie Snyder of the Peoria school district shared this recipe with us.
Why would you ever eat chicken tenders from a fast food place when you can do these up so quickly, at a fraction of the cost? (And made out of REAL chicken…)
It’s fancy, it’s tasty, and it’s easy to make!
It’s bacon, chilis, eggs, potatoes, ranch-style beans, and all things Mexican. What is not to love??
The Spanish have their own version of the breakfast burrito made with a baguette.
Who says kids don’t cook these days!? These students are all about what’s good to eat.
We all love fried zucchini. These are light, delicious, and made even better with Hickman’s eggs.
This recipe is a Hickman tradition, and this version was supplied by Brett Hickman.
I’m usually a chicken about trying to prepare this dish on television. But Jan D’Atri talked me into presenting it. It’s unbelievably delicious.
Here’s a wonderful recipe that will use up the hard-cooked eggs you made for Easter.
See the recipe here first, then watch me at 9:00 a.m. on Sonoran Living, May 28 (Thursday), ABC 15.
Do you have a new favorite or an old faithful recipe that calls for Hickman’s eggs?
We’d love to share it with everybody. Watch “Something’s Cooking” for developments.