Secret Ingredient Stuffed Eggs Recipe

After finding hidden Easter eggs, discover this recipe by Taste of Home©

Yield: 1 dozen

Photo by Taste of Home©

 

Ingredients:

 

• 6 hard-boiled large eggs
• 4 tablespoons crumbled goat cheese, divided
• 3 tablespoons finely chopped pecans, divided
• 3 tablespoons mayonnaise
• 2 tablespoons finely chopped celery
• 2 tablespoons mango chutney
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

 

 

Directions: 

1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.
2. Just before serving, sprinkle with remaining goat cheese and pecans.

 

Nutrition Facts

1 each: 94 calories, 7g fat (2g saturated fat), 110mg cholesterol, 140mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

Originally published as Secret Ingredient Stuffed Eggs in Country Woman April/May 2010

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Southern Corn Bread Dressing Recipe

Photo by Taste of Home©

Yield: 10 Servings

Ingredients: 

• 8 cups coarsely crumbled corn bread
• 4 hard-boiled large eggs, chopped
• 1 medium green pepper, finely chopped
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• Turkey giblets, finely chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 large eggs, lightly beaten
• 3 cups chicken broth

 

Directions: 

1. Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
2. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

 

Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51

“Candy Corn” Quesadillas

Yield: 24 Servings/2 dozen

Photo by Taste of Home©

Ingredients:

• 1 rotisserie chicken, cut up
• 1 jar (16 ounces) salsa
• 1 cup frozen corn, thawed
• 1/4 cup barbecue sauce
• 1/2 teaspoon ground cumin
• 1/2 cup butter, melted
• 8 flour tortillas (10 inches)
• 1 jar (15-1/2 ounces) salsa con queso dip, warmed
• 4 cups (16 ounces) shredded Mexican cheese blend
• 2-2/3 cups crushed nacho-flavored tortilla chips
• 1/2 cup sour cream

 

Directions:

1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

 

Nutritional Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

 

 

 

Halloween Eyeball Appetizer Recipe

This recipe is best eaten the day it is prepared.

Photo by Taste of Home©

Yield: 12 Servings

Ingredients:

• 6 eggs
• 3 cups hot water
• 2 tablespoons red food coloring
• 1 tablespoon white vinegar
• 1/3 cup mayonnaise
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh cilantro
• 2 teaspoons Dijon mustard
• 12 sliced ripe olives
• 1 teaspoon ketchup

 

Directions:

1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
2. In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
3. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
4. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving.

 

 

Nutritional Facts
1 each: 83 calories, 7g fat (1g saturated fat), 108mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

 

 

Originally published as Bloodshot Eyeballs in Simple & Delicious September/October 2008, p35

 

 

Spiced Nut Mix Recipe

Yield: 40 Servings (10 cups)

Photo by Taste of Home©

 

Ingredients: 

• 3 large egg whites
• 2 teaspoons water
• 2 cans (12 ounces each) salted peanuts
• 1 cup whole blanched almonds
• 1 cup walnut halves
• 1-3/4 cups sugar
• 3 tablespoons pumpkin pie spice
• 3/4 teaspoon salt
• 1 cup raisins

 

Directions:

1. In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
2. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

 

Nutritional Facts
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

 
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27

“Bewitched” Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 2 cans (16 ounces each) chili beans, undrained
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 1 can (4 ounces) chopped green chilies
• 1 envelope chili seasoning mix
• 2 tablespoons sugar
• 12 round blue tortilla chips, halved
• 12 triangular blue tortilla chips

 

Directions:

1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
   Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

Halloween Candy Bark Recipe

Photo by Taste of Home©

Yield: 44 Servings (2-3/4 pounds)

Ingredients:

• 2 teaspoons butter
• 1-1/2 pounds white candy coating, coarsely chopped
• 2 cups pretzels, coarsely chopped
• 10 Oreo cookies, chopped
• 3/4 cup candy corn
• 3/4 cup dry roasted peanuts
• 1/2 cup milk chocolate M&M’s
• 1/2 cup Reese’s Pieces

 

Directions:

1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour.
2. Break or cut bark into pieces. Store in an airtight container.

 

 

Nutritional Facts
1 ounce: 152 calories, 7g fat (5g saturated fat), 1mg cholesterol, 84mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 1g protein.

 

 

Originally published as Halloween Candy Bark in Taste of Home September/October 2013, p2-8

 

 

Slow-Cooked Coffee Pot Roast Recipe

Recipe by Taste of Home.com©

 

Photo by Taste of Home.com©

Yield: 12 Servings

 

Ingredients: 

• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
• 1 cup brewed coffee
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 6 tablespoons cold water

 

Directions:

1. Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
2. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

 

 

 

Nutrition Facts

4 ounces cooked beef: 248 calories, 13g fat (5g saturated fat), 86mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein.

Originally published as Slow-Cooked Coffee Pot Roast in Country Woman November/December 2001

Smokey Bacon Wraps Recipe

Recipe by Taste of Home

Photo by Taste of Home©

Ingredients:

• 1 pound sliced bacon
• 1 package (16 ounces) miniature smoked sausage links
• 1/3 cup packed brown sugar

 

Directions: 

1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
2. Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar.
3. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through.

 
Nutrition Facts

1 piece: 90 calories, 7g fat (2g saturated fat), 18mg cholesterol, 293mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.
Originally published as Smoky Bacon Wraps in Quick Cooking January/February 2001

Garlic-Parmesan Cheese Ball

Recipe by Taste of Home©

 

Yield: 2 cups/1 Cheeseball

Photo by Taste of Home©

 

Ingredients: 

 

• 11 ounces cream cheese, softened
• 1/3 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
• 3/4 cup chopped walnuts, optional
• Assorted fresh vegetables and/or crackers

 

 

 

Nutrition Facts: 

2 tablespoons: 98 calories, 10g fat (5g saturated fat), 21mg cholesterol, 109mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

 

 

Originally published as Parmesan Cheese Spread in Simple & Delicious November/December 2007