Deviled Eggs (Photo credit: ninniane)
I don’t like deviled eggs. They taste bad. Plus,they stink. But, on be half of people who like deviled eggs, apparently these are the best deviled eggs I have ever made. I make these for ever party. Its a great side or appetizer. Um, there isn’t much more for me to say about these. Um, yeh. Sorry this was kinda boring. Well, lets just get started.
- 8 eggs
- 1/2 tsp prepared mustard
- 1 tablespoon salad dressing, creamy
- Salt and Pepper
- 1 pinch Paprika
- Put eggs in
saucepan and cover with water. Bring to boil. Cover, remove from heat,
and let eggs sit in the hot water for 10-12 minutes. Remove from hot
water and cool.
- Peel and cut
in half lengthwise. Remove yolks and combine with mustard, salad
dressing and salt and pepper. Mix together until smooth and creamy.
- Refill each egg half with the yolk mixture and sprinkle with the paprika.
Lets start by saying, this is amazing!! I love it!!! I got the idea from meatloaf. My mom makes this amazing meatloaf that has ground pork,bee, and veal in it. I decided, what if I did that in a slider. If was amazing! Those three meats go amazing beyond amazing together. You will be surprised! Its so moist and juicy!! So I like to serve it on the bun, but then put it on a plate with a bunch of condiments are the side. This way my guest can put on what ever they want. I will give you a list of some good things to put on
- Sauteed Onions
- Roasted Peppers
- Sauteed Mushrooms
- Fresh Basil
- Provolone cheese
Those are just my personal favorites. I always Leave out some sauces to but personaly, I don’t let BBQ sauce on this! Bread Wise, simple answer.Mini Potato rolls. You can buy them in a pack of 24 and they are the most common used buns for burgers. They aren’t sweet just buttery so the flavor won’t affect the meat. It is delicious! Every body loves a good burger they say, but everybody loves a great burger even more!! So make this!!
This is great for a party appetizer, a super bowl, or dinner. Make sure they are served no later then 10 minutes after burger gets off the grill. If you wait longer they will dry out and will lose all the flavor. Then they will taste terrible!! I will tell you, if you have eaten a dried out and flavorless burger, its not fun!
Okay, well lets get grilling. By the way that is a really fun game!! It is a shockwave game and there are 100 levels and 20 bonus levels. You grill and cook and serve a ton of food!! Its is hard, really hard on top levels but a ton of fun!! There are other games from the same company that is the same idea but you don’t grill. Lets get cooking, lets get baking, lets get drinking! Fun,Fun,Fun.
Okay, now we are really gonna get grilling!!
- 1 pound Ground Beef
- 1 pound Ground Veal
- 1 pound ground pork
- 16 mini slider rolls
- Any toppings you want to put on
- In a large bowl combine beef,veal, and pork
- Using your hands, blend the two meats together and form into one large ball.
- Press into 3 inch patties
- In a large skillet over medium-high heat, pan fry 4 or 5 sliders at a time.
- Cook in till desired doneness
- Slice the buns and top the sliders with your favorite condiments.!
(Photo credit: jasonlam)
I love sliders. It is an easy appetizer that I can make in a matter of minutes. Everybody loves them, they are fun and easy I love them!!! I love to have multiple sliders at my parties. That way if one person doesn’t like ham, they cam pick up a nice roasted turkey slider. So I always make sure mall the sliders I make for a big party are easy and not time-consuming so I can make a lot!!
I love BBQ pork, the first time I had it was at my friend Malina’s house. I bite into that juicy BBQ pork and I almost had a heart attack!!!!!!!! It was delicious. I told my family about it and we started making it. I still eat it with my family today. When ever I have a party. I make these. They are super easy just put some stuff in a crock pot, leave it in the pot for a while, slap it on a bun. When they are in the crock pot, all the flavors do that condensation and it absorbs into the meat. It cooks in its own air. So it taste amazing!! Cooked in a sweet and spicy BBQ sauce it taste amazing!! Wow, I use the word amazing a lot don’t I ?? I never noticed this. Do I do it in all my post? Ok, I’m not gonna do it anymore. For future reference tell me if I’m doing this.
Lets talk bread. Everybody knows you can’t have a good sandwich with a bad roll. The roll is what makes the sandwich, you have a dry or stale roll, your sandwich is gonna suck. I like to use a hamburger sesame seed bun. I don’t like poppy seeds period. They taste terrible and get every where. Sesame seeds taste good with it. Or a plain bun. You can use store bought (or homemade) dinner rolls too! What ever goes with your flow.
So, you can make these when ever you want but I always make them for a party. So, who is ready to party? I love parties!! Center pieces, music, food. I love them!!! I remember when I was a kid and had my birthday parties, I always wanted to make everything that had to do with food. I made everything from pizza to cupcakes. It made me happy. Speaking o birthdays, mine is September 12 so make sure to get my a gift! Just kidding, but you still should
OK LETS GO!!!
- 1 pound shoulder Pork Roast
- 1/2 cup BBQ sauce
- 1/3 cup water
- 2 tsp honey
- 2 tsp fresh grated orange zest
- 1/4 tsp thyme leaves
- Salt and Pepper
- 8 Sesame seed Buns
- Cut roast into 3 to 4 pieces. Place pork in a greased slow cooker. Combine remaining ingredients and put over pork.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours until pork is very
tender. Shred Serve on rolls
. (Photo credit: Wikipedia)
ONION RINGS!!!!!!!!!!!!!!!!!!!!!!!! When I played competitve volleyball, I would travel alot. In Pennsylvania there was a amazing resturaunt called the Corner. They were known for two things, milkshakes and onion rings! The best onion rings ever! To this day I have never tasted better! When I was
younger I used to love this Restaurant name Red Robin. Y’all have
probably herd it before but there are a few reasons why I love it. I
made a cute little list for y’all so take a look and see my
- They have the best onion rings
- They have REALLY good milkshakes
- Every Tuesday Robin would come so somebody would dress up and pretend to be the bird
- There were game machines in the front
- You get free balloons
- The kid-menus were coloring sheets
So that’s why. You could
probably see,the first one was the onion rings. I am dead serious they
have awesome onion rings. I haven’t been there since I was like 8 years
old so I guess they might be that good I just remember them being really
good. Anyway the point is I remember them having good onion rings. To
be a good onion ring you have to make a good batter you need it to have
salt. I know not all recipes have that but after you fry them the salt
sinks in to the onion and it gives that little bit of season that gives
it that big Flavor.There is as little as 1 tsp of salt in this recipe
but it helps so much! This is a great app to serve at a party at the
Superbowl. Everybody loves them especially the men they go crazy with
chips and onion rings these days, don’t y’all agree. Well at least inn
Like I was saying before the little salt helps so
much and the batter is GREAT and EASY to make so once its fried its
AMAZING!!!!!!!!!!!!!! Then you have a little sweet flavor of the onion
so all you taste is a bunch of flavor that just is balanced out.I am
The texture ROCKS THE HOUSE!!!!!!!!!! You have a crunch of the fried
crispy outside and the texture of the onion on the inside.Tip- Make
sure the onion rings are perfectly cooked. A minute to short they will
be soggy and a minute late it will be burnt to the crisp.So make sure
you have good timing!Also don’t let kids run around the kitchen at the
time because you are frying in hot oil. If you are careful its fine but
Kids want to help but sometimes they just get hurt. So bye and HAPPY
- Prep-15 minutes
- Cook 3 minutes
- Ready in 18 minutes
- Makes 3 servings
- 1 large onion, cut into 1/4-inch slices
- 1 teaspoon baking powder
- 1 tsp salt
- 1 egg
- 1 1/4 cups flour
- 1 cup milk
- 3/4 cup dry bread crumbs
- Salt to taste
- 1 quart oil for frying
- Heat the oil in a deep-fryer to 365
- Separate the onion slices into rings, and set aside. In a small bowl, stir together flour, baking powder and salt.
- Coat the onion
slices into the flour mixture until they are all coated.
Whisk the egg and milk into the flour mixture using a metal fork. Dip the
floured rings into the batter to soak, then place on a wire rack to
drain Spread the bread crumbs out
on a plate or shallow dish. Place rings one at a time into the crumbs,
and scoop the crumbs up over the ring to coat. Give it a hard tap as you
remove it from the crumbs. The coating should cling very well. Repeat
with remaining onion rings.
- Fry the
rings a few at a time for 2 to 3 minutes, or until golden brown.
- Put rings on 2 paper towels and put 2 on top(to get off grease)
- Serve and enjoy!!!!!!!!!!
Cheese Dip (Photo credit: Moomettes)
I told you I love dips .I love it when you dip your chip or
pretzal or whatever in your cheese dip and it is so cheesy when you pull
it out it keeps going like a string. Well guess what.Well come on
guess………….okay you were close but,this dip does that to.Oh yeh
its awesome and it makes me want to scream my little girl scream.But
anyway my whole family loves this.I can’t think of one negative thing
about this.Here I will make a T-chart
fast to make
low in calories(kinda)
You can see everybody enjoying you dish
It is a filling thing to make
See I told you there is not one negative thing about this stuff.Everybody agrees and you will to if you try it.Now
lets talk-What to dip in it-I like to dip pretzals and UTZ potato chips
in it because they both have salt which goes amazing with the cheese
and it it has a crunch texture to go with the soft cheese.Oh yeh did I
mention that the dip uses garlic salt for taste?I don’t think I did so I
will tell you now.The garlic powder adds a garlicy flavor but the
recipe barley has any in it so you don’t get a whole thing of garlic.It
is the pinch of perfect amount. Like I said in the fruit dip I love dip.
Seriously this is my FAVORITE cheese dip. Its so cheesy and when you
dip something in it it come out with a string and its super cheesy and
yummy and OMG I am drooling over it right now. I love cheese fondue!! Its cheesy and melty!! This is cheese fondue but you serve it cold, honestly all it is!
I have never made anything so easy!! It takes less then 5 minutes and you can be the worst cook in America, you can make this!! I love that show!! Worst Cooks in America. It is not on anymore but I loved that show! Well, I’m hungry so lets go!
- 8 oz of cream cheese,softened and room temperature
- 1 quart of milk
- garlic salt
- A side to dip into the dip of your choice(I used pretzals and UTZ potato chips)
- 1/2 cup Shredded Cheddar cheese
Directions-Put the cream cheese in a bowl.
Using a fork, mash the cheese while slowly pouring in the milk to
make a smooth and soft mixture. Stir in garlic salt to taste.Garnish with cheese!Serve and enjoy!
Coconut “Shrimp” (Photo credit: Vegan Feast Catering)
We are getting a little tropical. Who dosen’t love the beach? Oh yeh, how has everybody’s summer been going? I’m going on this fabulous vacation to the carribean next week!! I am so excited! Its this all inclusive resort! I’m gonna swim with dolphins! Anyway,think about it you have coconut the
did make this because I cool like that. But the sweetness of it and
the coconut and the juicy shrimp ties it all together.So STORY
TIME!!!!!!!!! I have been on a cruise a few times and one was to the
Bahamas.en the shrimp. As far as the honey mustard dipping sauce goes I
am not a BIG fan. But I still It was so much fun and the boat was
amazing! So many games.pools,food,hot tubs, shows, etc. It was so much
fun! Well one day me and my family were eating lunch and there were like
1 buffets in this one room. Seriously there were like 300 rooms on this
boat and like 200 on them were like resturaunts. Anyway so I was
passing a shrimp bar and coconut shrimp came up. So I got some along
with 3 fried shrimp and when I got back to my table I ate them and I
almost fell out of my chair. It was incredibly good. So my mine just
fell on that when I was looking for recipes Want to know a secret? Sure
you do. So I was adding this recipe and on and I thought of honey
mustard. Don’t ask me why but I did. So I decided to add sauce. I know, I
know I’m good. So I was like “oh that would be good let me add it” and
here it is. Its good! By the way the sauce is super easy to make and so
is the shrimp.Some people hear me say oh we are making our own honey
mustard and they freak out. Don’t ask me why. But they do.Really I’m not
kidding. It is not that hard seriously people. This isn’t the 1800s
when people had to do everything from scratch. No, you buy all the
ingredients and mix it together. The shrimp is as easy as cake and it
taste as good as cake too because its super good.
sweet element of the mustard but then the mustard taste at the end is
so good with the shrimp and the coconut gives a sweet but crunch kind of
texture! It is dead good y’all. I’m loving it and when I love it you
will too!!!!!!!!! Honey mustard has this strong flavor that really stands on its own. The honey and the cocnut go great with the juicy shrimp. They all run in a circle and tie onto an ingredient and it ends eventually, it wraps all together and its fabulous!
Ready in 3 hours 10 minutes
- 1 1/2 cups
- 1/4 cup
prepared Dijon-style mustard
- 1/2 cup honey
- 1/2 cup
- 2/3 cup
- 1 1/2 teaspoons
- 1/4 cup
- 2 cups
- 3 cups
oil for frying
- In a medium bowl, blend the
mayonnaise, Dijon-style mustard and honey. Chill in the frigerator at
least 2 hours before serving.
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Coat in flour, shaking off excess flour. Dip in egg adn beer
batter Roll shrimp in coconut, and place on a
baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 in a deep-fryer.
- Fry shrimp in
batches: cook, turning once, for 2 to 3 minutes, or until golden
- Remove to paper towels and serve warm
These are good for so many things! A perfect party treat, appetizer, or just a snack! Again, I don’t have a picture of the finish product. Since I am still learning how to use this, I am posting recipes even if I did not make them the day I posted. But I have pictures! When I first made these, I couldn’t find any Basil. I had to use Basil paste, it has a nice freshness. I wanted to put basil leaves on top but since I didn’t have any, I was gonna put dots of the paste. Then I got the idea to make it a spread.It gave you more of the basil flavor. It reminds me of pesto because Its green! I first got this idea because my older sister Rebecca LOVES tomato, Mozzarella, and Basil sandwiches and salad. So I just got that, put it on a toasted piece of bread, and I made something awesome! You know that moment when you get the first bite of that crunchy piece of bread? I love that moment!
Look at me with those pictures! By the way, I made the pictures bigger, my hands aren’t really that big. In the picture of my holding the tomato, my hand looks huge! If you were confused on the Basil paste, thats it! You can find it in the aisle where you find wasabi, I think. Just ask the clerk and he will get it for you! I admit, i’m not the best shopper, I just go to get free samples! That tomato is pure fresh! Every week we get fruits and veggies from our vocal farm, the best bananas ever are there! But we got it from there! You can get 4-6 slices of small cherry tomatos or one slice of a big one. What ever you want! Well, what are we waiting for? Lets go make them!!!!!!!!
8 slices of French bread
1 bottle of basil paste
8 slices of fresh mozzarella cheese
2 tablespoons of olive oil
8 large slices of tomato or 16 small ones
Preheat oven to 350
Put the slices of bread on a baking sheet and drizzle with olive oil
Put in oven for 5-10 minutes, until golden and crispy
Meanwhile, slice and wash the tomatoes. Slice the mozzarella cheese
When bread is done, let cool for 5 minutes
Spread the basil paste corner-corner and top with tomatoe and cheese slices
Serve and Enjoy!