Blue Cheese Bacon Deviled Eggs

“Mayonnaise and mustard add an irresistible flavor to these classic deviled eggs topped with bacon – perfect appetizers.” – Betty Crocker

Yield: 12 Servings

Ingredients:

  • 12 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese (1 oz)
  • 1 tablespoon finely chopped green onions (1 medium)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 3 slices bacon, crisply cooked, crumbled

 

Directions:

  1. In 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  2. To peel, gently tap each egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water.
  3. Cut eggs lengthwise in half. Slip yolks out into medium bowl; mash with fork. Stir mayonnaise, cheese, onions, mustard, pepper and salt into yolks.
  4. Spoon or pipe yolk mixture into egg white halves. Sprinkle with bacon. Cover and refrigerate at least 30 minutes before serving.

 

Nutrition Information:

Serving Size: 1 Serving Calories80 Total Fat 7g Saturated Fat 1 1/2g Sodium115mg Total Carbohydrate 0g Dietary Fiber 0g Protein 4g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Exchanges:1 Fat; Carbohydrate Choice 0 *Percent Daily Values are based on a 2,000 calorie diet.

Deviled Egg Chicks

Recipe by Better Homes & Gardens™

Yield: 12 Servings

  • hard-cooked eggs*
  • 1/4cup mayonnaise or salad dressing
  • teaspoon prepared mustard
  • teaspoon vinegar
  • Capers, carrots pieces and fresh herbs

Directions

  1. Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
  2. Cover and chill until serving time (up to 24 hours).

From the Better Homes and Gardens™ Test Kitchen

*TO HARD COOK EGGS:

To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

 

Nutrition Facts (Deviled Egg Chicks)

Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet

Passover Appetizers

Chicken Pot Pie Passover Croquettes

Recipe by Chanie of Busy in Brooklyn Blog

Yield: 14 Croquettes

Ingredients: 

  • 2 c. leftover mashed  potatoes
  • 1 c. shredded leftover chicken
  • 1/2 c. onions, diced
  • 2 cloves garlic, minced (optional)
  • 1/2 c. carrots, diced and blanched
  • 1 Tbsp. oil
  • 1 egg
  • salt and pepper to taste

 

Coating:

  • 1/4 c. potato starch
  • 1 egg
  • 1/2 c. ground nuts, such as almonds
  • salt and pepper to taste
  • oil for frying

 

Directions: 

  1. In a pan, saute the onion in oil until translucent. Add carrots and garlic (optional) and continue to saute until golden. In a bowl, combine the potatoes, chicken, sauteed veggies, and egg. Season with salt and pepper (see note for additional seasoning).
  2. Set up a dredging station with separate containers for potato starch, egg and ground nuts. Season with a little salt and pepper. Shape croquettes and dredge into potato starch, then egg, and finish with ground nuts. Fry the croquettes in oil until golden brown on both sides.NOTE: You may add additional herbs and/or spices according to your Passover customs, such as chopped thyme, rosemary or parsley.

    OPTION: Add peas or corn. Dredge in matza meal instead of ground nuts.

     

 

Jan. 19 – National Popcorn Day

Plain, buttery, salty, cheesy, or drizzled with caramel.  The toppings are endless. Pop some corn and watch your favorite movie.

Or, instead of eating it, use the fluffy kernels as decorations in a garland or for inexpensive packing material.

Americans consume some 14 billion quarts of this whole grain, good-for-you treat. That’s 43 quarts per man, woman, and child.

Popcorn needs between 13.5-14% moisture to pop.

There is no such thing as “hull-less” popcorn. All popcorn needs a hull in order to pop. Some varieties of popcorn have been bred so the hull shatters upon popping, making it appear to be hull-less.

Most popcorn comes in two basic shapes when it’s popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn’t crumble.

Popcorn kernel shapes:

two shape types of popcorn

 

The world’s largest popcorn ball, according to Guinness World Records 2015, was created in 2013 at the Indiana State Fair. With the help of Pop Weaver, Snax in Pax, and Indiana’s Family of Farmers, the popcorn ball weighed in at 6,510-pounds, 8 feet in diameter.

For recipes, check out Popcorn.org.

Hot and Saucy Cocktail Meatballs

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Photo by Betty Crocker©

Yield: 6 Servings

  • Ingredients:
    2 pounds lean ground beef
    1 cup Progresso™ dry bread crumbs (any flavor)
    2/3 cup finely chopped onion
    1/2 cup milk
    2 tablespoons chopped fresh parsley
    2 teaspoons salt
    1 teaspoon Worcestershire sauce
    1/8 teaspoon pepper
    2 eggs
    2 bottles (12 ounces each) chili sauce
    2 jars (10 ounces each) grape jelly

 

Directions:

  1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
  2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
  3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes.
  4. Serve hot with toothpicks.

Banana Ghosts and Berry Ghouls Recipe

Yield: 18 Servings (1-1/2 dozen)

Banana Ghosts and Berry Ghouls

Photo by Taste of Home©

Ingredients:

  • 2 cups white baking chips
  • 2 tablespoons shortening
  • 3 medium firm ripe bananas
  • 18 Popsicle sticks
  • 1 package (14 ounces) vibrant green Wilton candy melts, melted
  • 12 fresh strawberries, hulled
  • 1 cup (6 ounces) semisweet chocolate chips, melted

 

Directions:

  1. In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand.
  2. Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls.
  3. Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

Originally published as Banana Ghosts and Berry Ghouls in Ultimate Halloween 2012, p81

Averie Cooks Crock-Pot Maple Pumpkin Spice Chex™ Mix

Maple Pumpkin Spice Chex™ Mix - Averie Cooks

Photo by Averie Cooks

Ingredients:

  • 6 cups Chex™ cereal (I used 3 cups each Rice Chex™ and a storebrand honey-nut Chex™; try Cheerios™, Golden Grahams™, etc.)
  • 2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
  • 1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
  • 1 1/2 to 2 cups pretzels
  • 1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup maple syrup (I used sugar-free pancake syrup)
  • 1/4 cup light brown sugar, packed
  • 1 to 2+ tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • salt, optional and to taste

 

Directions:

  1. In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
  2. In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
  3. Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
  4. Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don’t break the cereal.
  5. Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be ‘dry’ and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note – Although I haven’t tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it’s done.
  6. Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.

Crock-Pot Maple Pumpkin Spice Chex™ Mix

It’s been far too long since my last slow cooker recipe. It was both a blessing and a curse that I fired up my Crock-Pot and made this mix. Holy addicting. I’ve always had a thing for Chex Mix. All the textures and flavors make it such a great snack. I decided to put a fall […]

Source: Crock-Pot Maple Pumpkin Spice Chex Mix

Popcorn Trail Mix

by Charlyn Fargo for Illinois Farm Bureau Partners

Popcorn Trail Mix

Photo by Jeffrey S. Otto, Food Styling by Mary Carter

Yield: 13 cups
Ingredients:

  • ½ cup popcorn kernels, un-popped
  • 7 cups multigrain cereal, such as Cheerios
  • 2 cups whole almonds, roasted and salted
  • 5 ounces dried cranberries, blueberries or cherries
  • ¼ cup butter
  • ¼ cup honey

 

Directions:

  1. Using an air popper, pop the popcorn. (It should make about 6 cups.) In a large bowl, mix cereal, almonds and popcorn.
  2. In a separate large bowl, mix butter and honey. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until mixture comes to a full boil and butter is melted. Pour over cereal mixture, stirring until evenly coated.
  3. Stir in cranberries, blueberries or cherries and mix well. Store in airtight container.

 

For more popcorn recipes,  click here on the Farm Flavor.com site. 

Baked Parmesan Zucchini Fries

Recipe by Food Network Kitchen

Yield: 6 to 8 Servings

Ingredients:

Special equipment: 2 wire racks; 2 rimmed baking sheets

Baked Parmesan Zucchini Fries

Photo by Food Network Kitchen

  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • Kosher salt
  • 2 large eggs
  • 2 1/2 cups panko breadcrumbs (see Cook’s Note)
  • 1/2 cup finely grated Parmesan
  • 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks

 

Directions:

  1. Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
  2. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag.
  3. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
  4. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
  5. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

Cook’s Note: Some panko breadcrumbs are coarser then others. Rub the breadcrumbs between your fingers to make them finer, which will help them coat the zucchini pieces better.

 

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