The Devil Made Me Do It Bacon Deviled Eggs

Do you ever just got tired of the same old egg recipe? Well these Devil Made Me Do It Bacon Deviled Eggs aren’t just any deviled eggs! These are deviled eggs with bacon and cheese. Brings your deviled egg game to a whole new level.

Devil Made Me Do It Bacon Deviled Eggs

My neighbor said her mom added mustard to hers, so I combined hers and mine and this is what I came up with. When I take this anywhere, I come home with an empty plate.

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The Devil Made Me Do It Bacon Deviled Eggs
Ingredients
  • 6 hard-boiled eggs peeled and rinsed
  • 2 tablespoons sweet pickle relish optional
  • 1/3 cup shredded cheddar cheese
  • 1 teaspoon prepared mustard
  • 1 tablespoon white sugar
  • 1/4 - 1/2 cup mayonnaise
  • 4 slices bacon cooked crisp and crumbled
  • salt and pepper
  • paprika
Instructions
  1. Split eggs lengthwise. Remove the yolks and put the yolks into medium bowl. With fork mash well. Add mustard and mayonnaise. Mix well.
  2. Add bacon, cheese, and relish. Mix well--you may need to add a little more mayonnaise. Add sugar, salt, and pepper. Mix well.
  3. Divide egg yolk mixture between egg whites. Arrange on egg platter or a nice plate. Sprinkle with paprika.
  4. Chill for 2 hours.

Enjoy!

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Up Next:

Old Fashioned Deviled Eggs

Recipe based on one by Chef shapeweaver
Photo by *Parsley*

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Southern Homemade Cheese Sticks

These Southern Homemade Cheese Sticks are a great salty snack for any occasion. Buttery, crispy, with cheesy flavor and they can be made in advance.

Southern Homemade Cheese Sticks

You can also sprinkle sesame seeds on top, some paprika for more color, garlic powder for extra flavor or whatever seasoning and herbs you like best.

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Southern Homemade Cheese Sticks
Ingredients
  • 1 stick butter cut in smaller pieces
  • 1 egg
  • 1/4 cup oil
  • 1/4 cup milk
  • 2 1/4 tsp active dry yeast
  • 1/2 cup cheddar cheese grated
  • 3 cups all-purpose flour
  • 1 1/2 tbsp wheat bran optional
  • 1 tsp sugar
  • 1 tsp salt
Topping
  • 1 egg beaten
  • 3/4 cup Parmesan Cheese
Instructions
  1. In a large bowl mix flour with salt, sugar and wheat bran if used. Add the butter pieces, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
  2. Add the grated cheddar cheese and just give a quick stir to combine with the flour mixture.
  3. In a separate bowl whisk egg with oil. Dissolve yeast in milk and add to egg mixture. Add the egg mixture to the flour mixture and knead until the dough is smooth and pulls away from the side of the bowl. Cover the bowl with plastic wrap and refrigerate for 1 hour or two to let the yeast develop.
  4. Preheat the oven to 350F.
  5. Split the dough in 2 pieces. Take one piece of dough and roll on the back of a 12x16 inch baking tray. Cut the edges to be straight.
  6. Brush the rolled dough with beaten egg. Sprinkle the top with grated Parmesan cheese and using a dough cutter into 2x6 inch long sticks. Bake for about 18-20 minutes until golden-brown.
  7. Repeat with the other piece of dough. Let the cheese sticks cool and keep in an airtight container for up to a week.

These are amazing! Great to bring to a holiday party, They’ll be a hit. Mmm, with a little spread of pesto? So good!

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Simple Roasted Asparagus – Spring Has Sprung

Simple Roasted Asparagus is such an easy and elegant way to cook asparagus.  The asparagus gets a slightly nutty flavor after roasting.

 

The nutty flavor makes asparagus even yummier!

I’m a big asparagus fan and I’m always on the lookout for new ways to make it. I absolutely love asparagus cooked this way.

I find it easier to put the asparagus in a bowl to toss with the oil. Sometimes I sprinkle with Parmesan as soon as it comes out of the oven.

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Simple Roasted Asparagus
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Simple Roasted Asparagus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Simple Roasted Asparagus is exactly that... Simple! But oh so good.

Course: Side Dish
Cuisine: American
Keyword: Simple Roasted Asparagus
Servings: 4
Calories: 185 kcal
Ingredients
  • 1 lb asparagus
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt or 1/4 teaspoon regular table salt
Instructions
  1. Preheat oven to 425°F.
  2. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  3. Place asparagus on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt.
  4. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

 

Simple Roasted Asparagus should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them in order to prevent burning.

They are great plain, but sometimes I serve them with a light vinaigrette if I want something acidic to balance out my meal.

Enjoy!

Up Next:

Shrimp and Asparagus Stir Fry

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Recipe based on one by taylortwo
Photo by CandyTX

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Philly Cheese Steak Mac & Cheese

So great and quick to make! I love Philly Cheese steak anything, so those flavors in this Philly Cheese Steak Mac & Cheese = heaven! I shredded my own provolone as I find it melts better. Great weeknight meal and the leftovers are great too!

Philly Cheese Steak Mac & Cheese

A perfect way to make use of the leftover roast beef in the fridge!

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Philly Cheese Steak Mac & Cheese
Ingredients
  • 1 lb uncooked elbow macaroni or 1 lb campanelle pasta
  • 2 tablespoons extra virgin olive oil
  • 2 softball-sized onions chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup beef broth
  • 1 lb sliced deli roast beef roughly chopped
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 cups milk
  • 2 cups shredded provolone cheese
  • fresh parsley
Instructions
  1. Cook pasta according to the package directions.
  2. In a large skillet, heat olive oil. Cook the onions with salt and pepper for 6-8 minutes. Add the beef broth and roast beef.
  3. When the noodles are cooked, drain and combine with the onions. Cook for 5-7 minutes.
  4. In a medium saucepan, heat butter and add flour to thicken. Add milk, bring to boil. Add cheese, mix well. Once melted, pour over the noodles and onions. Add parsley and mix together. Pour into a 9x13 baking dish or lasagna pan.
  5. Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.

Enjoy!

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Recipe by Lainey6605
Photo by anniesnomsblog

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Double Banana Upside Down Cake

This Double Banana Upside Down Cake is pure and utter gooey goodness! Amazing banana flavor. Nice and sweet. Sticky and delicious, gone in 24 hours !! This recipe has turned my entire family upside down with its banana-goodness.

Banana Upside Down Cake

Banana’s inside and out…from Bon Appetit. I feel the need to go to confession and I’m not even Catholic. This cake is soooo gooood. Easy to make. This recipe is a keeper.

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Double Banana Upside Down Cake
Ingredients
  • 1 cup light brown sugar firmly packed
  • 1 tablespoon unsalted butter room temperature
  • 2 large ripe bananas sliced
  • 1 1/2 cups cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mashed banana about 2
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sugar
  • 1/3 cup shortening
Instructions
  1. Preheat oven at 350 degrees.
  2. With electric mixer, cream brown sugar and butter. Spread mixture over bottom of a 9 inch square baking dish with 2 inch high sides. Arrange sliced bananas on top of mixture, covering completely. Set aside.
  3. Combine flour, baking soda, baking powder and salt in a small bowl.
  4. Mix mashed bananas, buttermilk and vanilla in another small bowl.
  5. Using an electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each adition. Add dry ingredients alternately with buttermilk mixture, mixing until just combined.
  6. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a pick inserted into the center of cake comes out clean, about 1 hour and 5 minutes. Cool slightly.
  7. Turn cake onto serving plate.

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Recipe by gailanng
Photo by under12parsecs

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Secret Ingredient Deviled Eggs

These Secret Ingredient Deviled Eggs are the best! You just can’t have a potluck, reunion, picnic or guests for dinner without deviled eggs!!

The secret to successful stuffing?…mash the yokes good and beat until fluffy.

The secret to having enough stuffing in eggs?…boil 1 or 2 extra eggs and this also allows for any egg which tears in peeling or in stuffing.

The secret ingredient in these deviled eggs is Durkee’s Famous Sauce.

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Secret Ingredient Deviled Eggs
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Secret Ingredient Deviled Eggs
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Good deviled eggs belong at every friends or family gathering!

Course: Appetizer
Cuisine: American
Keyword: Secret Ingredient Deviled Eggs
Servings: 6
Calories: 160 kcal
Ingredients
  • 6 hard-boiled eggs
  • 4 tablespoons mayonnaise
  • 1 teaspoon Durkee's sauce
  • 2 teaspoons pickle relish
  • salt
  • pepper
  • paprika
Instructions
  1. Boil 6 eggs until hard boil stage and allow to cool. (May boil 1 or 2 extra eggs to allow for larger amount of stuffing and for substitution of torn eggs in peeling.)
  2. After removing from heat place in cold water so egg white will not become discolored.
  3. Peel and cut into halves. Place yokes into small bowl and mash out all lumps. Beat yokes by hand until fluffy.
  4. Add mayonnaise, Durkee's famous sauce, pickle relish, salt and pepper. Stuff eggs. Sprinkle top with paprika.
Recipe Notes

Durkee Famous Sauce is a sandwich and salad sauce with a tangy, mustard-mayonnaise flavor. Can be found in most grocery stores.

Enjoy!

Up Next:

Old Fashioned Deviled Eggs

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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Rachael Ray’s Secret Ingredient Oven Steak Fries

I love these Oven Steak Fries! I don’t know if I will ever make any other kind of oven fries ever again .

Oven Steak Fries

I was making some fried fish and wanted some fries to go with it, but didn’t want to actually fry them, so I did a search and found that I had all of the ingredients to make these.

I’m so glad I did. The Montreal steak seasoning along with the thyme and oregano, really add wonderful flavors to these potatoes.

This is a favorite side dish of mine. Especially with Spicy Catfish Tenders With Cajun Tartar Sauce.

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Oven Steak Fries
Ingredients
  • 5 russet potatoes cut into thin wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme eyeball it
  • 1 teaspoon dried oregano eyeball it
  • 1 tablespoon steak seasoning such as montreal steak seasoning or,salt and pepper
Instructions
  1. Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper.
  2. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes.
  3. Turn potatoes once, half way in the cooking process.
  4. Serve fries hot from the oven.

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Recipe based on one by Kirste
Photo by Junebug

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My Mom Didn’t Know About the Special Ingredient in This Cucumber Salad

Cucumber-Salad

A great spring recipe that my mom made but she didn’t include the special ingredient that’s in this recipe. You can’t believe what a difference it makes!

Excellent, a very refreshing salad.

Nutmeg is the twist that that makes this special. This cucumber salad is oh so good! I actually ate some of this for breakfast.

It’s Spring Special Cucumber Salad

Ingredients

1 English cucumber, thinly sliced
1⁄2 cup sliced onion
3 -4 tablespoons salt
1⁄2 cup vinegar
1⁄4 cup oil
1 tablespoon sugar
nutmeg
pepper

Directions

Sprinkle the salt over the cucumber slices and allow to sit for several hours, shaking occasionally.

Wash the salt off the cucumbers.

In a separate bowl, mix the oil, vinegar, sugar, salt (to taste), and pepper (to taste). Sprinkle with nutmeg.

Add the cucumber and onion slices and mix well.

Chill thoroughly before serving. The longer it sits the better it tastes!

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Recipe based on one by Scarlett516
Photo by diner524

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Spicy Catfish Tenders With Cajun Tartar Sauce

This Spicy Catfish Tenders recipe is a fantastic catfish recipe! Everybody that likes fried fish needs to try this recipe.

 

The Cajun Tartar sauce is the perfect complement to the catfish although the catfish is really good without the tartar sauce.

The spices of both are just right, none of it really too spicy even for a tender pallet.

I like to serve this with Racheal Rays oven steak fries and My moms cucumber salad.

 

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Spicy Catfish Tenders
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Spicy Catfish Tenders With Cajun Tartar Sauce
Prep Time
15 mins
Cook Time
15 mins
Marinating
30 mins
Total Time
1 hr
 

If you like fried fish you must try these Spicy Catfish Tenders With Cajun Tartar Sauce.

Course: Main Course
Cuisine: Cajun
Keyword: Spicy Catfish Tenders
Servings: 4
Calories: 285 kcal
Ingredients
For fish
  • 1 large egg
  • 2 tablespoons hot sauce
  • 1 1/4 pounds catfish fillets cut diagonally into 1/2 inch-wide strips
  • 8 cups canola oil about (for frying)
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal not coarse
  • 1 teaspoon salt
  • 1 tablespoon cajun seasoning
For tartar sauce
  • 1 cup mayonnaise
  • 1/2 cup sweet pickle relish
  • 2 tablespoons capers rinsed, drained and chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 2 teaspoons hot sauce
  • 2 teaspoons cajun seasoning
  • lemon wedge
Instructions
  1. Make Tartar Sauce: Stir together all ingredients in a bowl and chill, until ready to serve.
  2. Prepare fish: Whisk together the egg and hot sauce in a wide shallow dish. Stir in the fish strips and let stand at room temperature at least 10 and up to 30 minutes.
  3. Pour enough oil into a 4 to 5 quart heavy pot to measure 2 inches and heat over medium heat until thermometer registers 350°F (you can use a fry daddy) Stir flour, cornmeal, salt and Cajun seasoning in another wide shallow dish.
  4. Fry fish; drain fish well in a colander.
  5. Dredge one fourth of the fish in the flour mixture shaking off excess flour, then fry in oil, stirring occasionally with a slotted spoon, until golden brown and just cooked through,1 1/2 to 2 minutes, remove with slotted spoon and drain on paper towels.
  6. Repeat until all the fish is fried.

 

Serve hot with the Cajun tartar sauce and lemon wedges and with Racheal Rays oven steak fries and My moms cucumber salad..

Enjoy!

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Recipe by Barb Gertz
Photo by gailanng

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