Posts Tagged ‘holiday appetizer’

Tasteful Tuesday: Bacon Cheddar Deviled Eggs

Tuesday, October 30th, 2018

Kitchen Egg TimerDeviled eggs – a staple of holiday parties and family gatherings. This variation includes bacon and cheddar, a perfect combination if there ever was one.

What You’ll Need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 1 cup bacon, cooked and crumbled
  • 2 tablespoons finely shredded
    cheddar cheese
  • 2 tsp yellow mustard
  • 1/8 teaspoon salt
  • ground black pepper
    and/or paprika for garnish

Directions:

  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, bacon and cheese then stir in mustard.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with garnishes and serve.

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Three Pepper Hummus Recipe

Tuesday, January 10th, 2017

Hummus is a great dip to serve along with crackers or chips as an appetizer, game day snack or at a holiday party. This Three Pepper Hummus has a bit of a kick to it as this recipe is written, but feel free to adjust the levels of peppers to cater to your tastebuds!

What you’ll need:

  • 2 (16 ounce) cans garbanzo beans, drained
  • 2 tablespoons olive oil
  • Juice from half a lemon
  • 2 tablespoons creamy peanut butter
  • 4 cloves garlic, minced
  • 2 jalapeno peppers, sliced and seeded
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano

Directions:

  1. In a large bowl, combine the beans, oil, lemon juice, peanut butter, garlic and jalapenos. Mix in black pepper, cayenne pepper, cumin and oregano.
  2. Using a stand or hand mixer, mix together on low speed for about one minute, then high speed until the ingredients are blended to your desired consistency.
  3. Cover and refrigerate for at least 8 hours. Sprinkle extra cayenne pepper on top if desired. Serve and enjoy!

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Tuesday Recipe: Delicious Deviled Eggs

Tuesday, November 17th, 2015

While your traditional family dishes will take most of the spotlight on Thanksgiving, you’ll also want to put out some appetizers so your loved ones will stay out of the kitchen while you cook. Deviled Eggs are a classic offering that will leave guests satisfied yet still hungry when the main meal is ready.

Kitchen Egg Timer

What you’ll need:

  • 12 medium to large eggs
  • 1/2 cup mayonnaise
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 1/8 tsp salt
  • Ground black pepper
  • Paprika for garnish

Directions:

  1. Place eggs in a large saucepan (or two) and cover with water until there’s approximately 1 1/2 inches of water above the single layer of eggs. Turn heat on high until water begins to boil,
    cover and turn heat to low, and cook for 1 minute.
  2. Remove from heat and leave covered for approximately 15 minutes (or, use an Egg Timer to keep track of hard boiling). Test one egg by peeling under cold running water to ensure thorough cooking.
  3. Crack egg shells one egg at a time and peel under cold running water. Slice the eggs in half lengthwise and remove yolks to a medium mixing bowl, placing the whites on a serving platter.
  4. Mash yolks into a crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper; mix well.
  5. Evenly disperse teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika, serve. Yields approximately 24 deviled eggs; reduce or increase ingredients to match your party needs.

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