Toni’s Deviled Eggs Ingredients 12 Hard - boiled eggs, peeled & halved 1/2 cup Duke’s mayonnaise 1 Tbsp. Southern Dijon Mustard 2 tsp. Finely chopped Grandma’s sweet pickles 1 tsp. White vinegar 1 tsp. Grandma’s sweet pickle juice Salt & Pepper Directions: Bring a large pot of water to a rolling boil. Gently place eggs in water. Bring back to boil and then turn to a simmer. Simmer for 10 minutes. Immediately put in cold bowl with ice & cold water. Leave in fridge for at least 2 hours. Peel and half eggs. Combine yoke, and all other ingredients in a bowl. Combine until smooth. Using a piping bag, fill each egg and sprinkle with paprika.
2 cans crescent rolls Pepperoni thinly sliced Mozzarella string cheese cut into 1/3s On each crescent triangle lay 3-5 pieces of pepperoni. Then put the 1/3 piece of string cheese & roll into crescents. Pinch the ends so the cheese doesn’t ooze out. Bake @ 350 degrees for 10 minutes on middle rack. Check to make sure they are browning on top & done on the inside. Sometimes I cook them for 12-15 minutes. Just depends on the mood my oven is in! If you want to get fancy, sprinkle with garlic powder and Italian seasoning.
1 box elbow noodles cooked as directed on box 1 green pepper - chopped 1 tomato - chopped 1 red pepper - chopped 1 sweet vidalia onion - chopped 1 cucumber - chopped 1 to 2 carrots - thinly sliced Dressing: 1 cup miracle whip 1/4 cup white vinegar 1 Tbsp sugar Mix until tangy. Add salt & pepper to taste Mix all ingredients together and chill in fridge
Comments
Post a Comment