Deviled Eggs

November 4, 2013 by

I bet you can’t eat just one. Check it out.

12 hard boiled eggs
1/2 cup mayo
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. dried dill weed
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder

Hard boil your eggs and peel. Slice in half lengthwise and carefully scoop out the yolks. Place the whites on a plate and place all the yolks in a Ziploc-type bag or a large bowl. Add all other ingredients to the bag, zip it up and squish/mix it around. If using a bowl, mash with a fork. Cut off a small corner of the bag and pipe out the yolk mixture into each egg white. If using a bowl, spoon it in. Eat right away, or cover and refrigerate.

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Zesty Pecans

June 12, 2013 by

A great starter anytime of year, and they taste better the next day. They’re also good as a little gift.

1/2 stick butter, cut into chunks
1 lb. pecan halves
1 Tbsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. cumin
1/4 tsp. garlic powder

Preheat your oven to 350 degrees. Place butter chunks on a cookie sheet with sides and place in oven to melt – takes about 5 minutes. Stir in the pecans and coat them well with the butter. Bake for about 20 minutes – stir and check them, every 5 minutes – it may take only 15 minutes to toast. Be careful not to burn. Mix all the other ingredients together and sprinkle all over the pecans. Toss very well, again, right on the pan and let cool on the pan.

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Barbecue Smokies

January 1, 2012 by

Ah, another easy slow cooker recipe.  Wow.

2 lbs. (or 2 14 oz. pkgs.) mini smoked sausages
28 oz. bottle barbecue sauce
1 1/4 cup water
3 Tbs. Worcestershire sauce
3 Tsb. steak sauce
1 tsp. garlic powder

Place everthing in your slow cooker, mix well, simmer for 6 hours.  Yes, that’s it.

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Celery Cream Cheese Stix

August 3, 2011 by

Okay, I know this sounds really weird, but growing up we had these on Thanksgiving and any time to entertain. All my friends loved them, too!

1 bunch celery
1-2 packages cream cheese, softened
Walnut, pecan or pistachio halves/pieces

Cut tops off celery and either discard or save for other use. Wash and dry the stalks, trim bottoms off and cut the stalks into thirds. For larger pieces, cut into halves.Stir the cream cheese and spread about a tablespoon along the inside of each celery stick. Place 2 nuts on each. Or sprinkle with peanuts, or leave plain.

Filed Under: Appetizers / Snacks, Frontpage

Apple Dip

November 19, 2010 by

Dig in! Kids love it.

30 caramels
Water
1/4 cup + 2 Tbsp. creamy peanut butter
Sliced apples – keep skins on

Using a microwaveable bowl, place the caramels and about 2 tablespoons water on high for 1 minute; stir. Microwave another minute or more until smooth. Add the peanut butter and mix this very well – then microwave about 30 more seconds or until this is smooth. Serve warm with the sliced apples.

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Tarragon Deviled Eggs

July 24, 2010 by

eggs.jpgI couldn’t resist creating another recipe for deviled eggs. One cannot have enough, I guess. Anyways, they’re divine.

12 eggs hard boiled and peeled
1/2 cup mayonnaise
1 1/2 Tbsp. Dijon mustard
2 tsp. cider vinegar
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. onion powder

tarragon.jpg Sprinklings of minced, dried tarragon leaves
Sprinklings of paprika

Slice the cooked & peeled eggs in half lengthwise and gently scoop out the yolks into a medium-sized bowl. Place the whites in a nice serving dish, or even an 11 x 7 Pyrex dish – that’s what I use. Mash & mix the yolks with a fork, then add all the rest of the ingredients up to the onion powder; mash again with the fork to get as smooth as possible – it won’t be creamy smooth, but that’s okay.

Into each of the empty egg whites, sprinkle just a tad of tarragon. Then, with a small teaspoon, place a blob of the yolks into each egg – do as evenly as you can – you will have just about exactly enough. Then sprinkle a tad of paprika on each egg. Cover with plastic wrap and refrigerate until ready.

Keep an eye on these in the fridge because they’ll “mysteriously” disappear.

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Party Sausages

February 6, 2010 by

These should be called “The Disappearing Party Sausage” because that’s just what will happen once you bring these out!

2 lbs. fully cooked mini smoked sausages (Perhaps Hillshire Farms)
1 8oz. bottle French or Catalina dressing
1 8oz. bottle Russian or Thousand Island dressing
1/2 cup packed light or dark brown sugar
1/2 cup pineapple juice

In a large, deep skillet over medium-high heat, brown the sausages – this will take about 15 minutes; drain and set sausages aside in a bowl or something.

In same skillet, place all other ingredients and stir constantly until the sugar dissolves – this will take about 2 minutes. Add the sausages back to pan, cover, and keep heat on low (not simmer or boil) and cook for 1 hour.

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Spinach-Topped Bread

January 9, 2010 by

This is so incredibly simple. I can’t believe I didn’t think of this years ago.
1 large loaf of Italian bread
2 Tbsp. butter
1 small, diced onion
1 pkg. frozen spinach – thawed or not
1 tsp. minced garlic
Salt & pepper
1/2 cup Pecorino Romano or Parmesan
Preheat your oven to 350 degrees. Get out a cookie or baking sheet. Melt the butter in a small-medium saucepan and when hot, add the onion and the thawed or frozen spinach. Cook for about 10-15 minutes; if spinach was frozen it takes about this long to cook through. Sprinkle on the cheeses, salt, & pepper. Transfer to a food processor or blender (or not) and blitz till smooth.
Slice loaf of bread in half lengthwise and place each piece face up on the baking sheet. Spread the mixture on each half of bread (you may have leftovers) and place in the oven for about 15 minutes. Slice and serve.

Filed Under: Appetizers / Snacks, Breads - Quick

Cracker Snack Mix

August 16, 2009 by

This is so addictive, and it doubles well.

1 bag or box (about 11 oz.) of saltine oyster crackers
1/2 envelope of Knorr Leek Soup mix
1/2 tsp. Lawry’s seasoning salt
1/2 cup vegetable oil (NOT olive oil)
2 tsp. dried dill weed
1/2 Tbsp. lemon pepper
1/4 – 1/2 tsp. chili powder

Dump the crackers into a large mixing bowl. Add everything else and toss to coat everything very, very well. Combine well for a full 3 minutes to make sure all the crackers are coated.

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