She-Deviled Eggs or serve a Deviled Egg Bar

She-Deviled Eggs

Every girl raised in the South has her own recipe and deviled egg tray. That’s just part of our raising. This is a little twist on the classic and they’re favorites at la-ti-da cocktail parties or for supper at the cabin. I know someone who devours them a half dozen at a time! Sometime offer a Deviled Egg Bar – serve the basics with optional toppings – bacon, smoked salmon, pickled jalapenos, pickles, French fried onions, olives, truffles, shredded cheese, pimento cheese, crumbled sausage, chives, etc.

6 hard-cooked jumbo eggs, peeled and cut lengthwise

1/2 – 2/3 cup mayonnaise (Duke’s is best)

3 tablespoons cream cheese, softened

1 tablespoon butter, softened

1 teaspoon Dijon mustard

1 teaspoon sweet yellow onion, finely diced

1 tablespoon pickled sweet jalapenos, diced

Dash of cayenne pepper

1/8 teaspoon sea salt

1/4 teaspoon sugar

1/8 teaspoon cracked black pepper

Bacon, baked crisp and cut into pieces for garnish

Fresh chives, chopped fine for garnish

Halve eggs lengthwise. Remove yolks, place in a small bowl and mash with a fork. Stir in mayonnaise, add remaining ingredients. Fill the empty egg whites evenly with the mixture. Garnish with chives and bacon. Store covered in refrigerator. (For perfectly peeled eggs, put eggs in pan of cold water and place on stove. Bring to a boil and boil for 17 minutes. Remove from heat, drain, and place in ice-cold water. Peel and devil.)

Highfalutin White Trash Dip

Highfalutin White Trash Dip

This dip is always popular – with men and women alike. I like to bake it and serve in small dishes aside grapes and crackers on a silver tray. People always snicker when they learn what they are raving about. Guess it just proves that even those who think of themselves as uppity have a taste for white trash food!

1 (15-ounce) can chili

2 (8-ounce) packages cream cheese, softened

2 cups sharp cheddar cheese, shredded

1 pound bacon, cooked and crumbled

4 green onions, diced

1 teaspoon Worcestershire

1/2 teaspoon horseradish

1 tablespoon brown sugar

1/2 teaspoon red pepper flakes, or to taste

Mix together chili, cream cheese, cheddar cheese, bacon, horseradish, Worcestershire, and green onions in a large bowl. Spread mixture into a pie pan (or individual ramekins, casserole dish, or iron skillet); sprinkle top lightly with brown sugar; cook for 20 minutes in a preheated 350 degree oven. Sprinkle with red pepper flakes. Serve with chips.

Decadent Homemade Chocolate Candy Bars

Oh my goodness, the Easter Bunny and I have been busy whipping up batches of these sinfully delicious and decadent candy bars for Easter baskets. Taste these and you'll throw that store bought stuff away. I cut them and wrap individually; leaving in refrigerator until we're ready to make deliveries. Happy Twirls and Hoppy Easter! Please remember why we celebrate Easter - blessings.

Homemade Snickers Bars

Bottom Chocolate Layer

1-1/4 cups milk chocolate chips

1/4 cup peanut butter, smooth

Thoroughly grease a 9 x 13 baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer

1/4 cup unsalted butter

1 cup sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow fluff

1/4 cup peanut butter, smooth

1-1/2 cup salted peanuts, roasted and roughly chopped

1 teaspoon vanilla

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes; stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel Layer

1 (14-ounce) bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top Chocolate Layer

1-1/4 cups milk chocolate chips

1/4 cup peanut butter, smooth

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely. Refrigerate for at least one hour; cut as desired; serve. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Tip: Use a disposable half-sheet aluminum cake pan you can find at your local grocery store. That way, you can pop the entire square out and then cut into serving sizes.

Spinach Parmesan Torte - the perfect appetizer!

Spinach Parmesan Torte

This was served with Barefoot Moscota wine as guests arrived. Then for their card club luncheon they had Bing Cherry Salad on Fresh Spring Greens with Coca Cola Vinegrette and Toasted Pecans; Hot Chicken Salad; and for dessert the piece de resistance - Mini Bananas Foster Pudding with Marshmellow Meringue. These ladies all have grown families and have been neighbors for over 40 years. They have been there in the best and worst of times for each other. These monthly card parties and luncheons are just fun get togethers and it makes no difference who wins - everyone has fun.

34 Ritz Crackers, divided

1/2 stick butter, melted

2 (8-ounce) packages cream cheese, softened

2/3 cup sour cream

2 large eggs

1 (10-ounce) package chopped spinach, thawed, drained & squeezed dry

1 (14-ounce) jar artichoke hearts, drained, chopped

1-1/2 cups freshly grated Parmesan cheese

1/2 cup grated white Cheddar (or yellow Cheddar)

1/4 cup roasted red peppers, chopped or pimentos, chopped

1/2 cup onion, chopped and sautéed

1/4 teaspoon cayenne pepper

1/2 teaspoon dried basil

1 tablespoon onion powder

1/4 teaspoon garlic powder

Preheat oven to 350 degrees.

Crush 20 crackers; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining whole crackers around inside edge of pan.

Beat cream cheese and sour cream in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in remaining ingredients. Pour into crust.

Bake 45 to 50 minutes or until top is puffed and center is set. Cool slightly. Refrigerate leftovers - NOTE I halfed the recipe and used a small springform pan and it was great; still took about 45 minutes.