Deviled Eggs
Yield: 16 deviled eggs
8 boiled eggs
1/2-3/4 cup mayonnaise
2 tbsp mustard
2 tbsp dill pickle juice
1 pkg (2.5 oz) real bacon pieces
1 tsp garlic powder
2 tsp onion powder
salt, to taste
pepper, to taste
smoked paprika, for garnish (optional)
Slice each egg and place whites on plate and yolks in bowl.
In bowl of yolks, add 1/2 cup mayonnaise, mustard, pickle juice, bacon pieces, garlic powder, onion powder and salt and pepper, to taste. With fork or hand mixer, blend until smooth. Add more mayonnaise until mixture reaches desired smoothness.
Spoon or pipe mixture into egg whites. Garish with smoked paprika, if desired.
Note: Deviled eggs can be made day before and kept covered in refrigerator until needed.
Pimento Cheese Bites
Yield: 12 shells and 12 tops
2 cups shredded cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 jar (4 oz) pimentos, drained
1/4 tsp garlic powder
1/2 tsp onion powder
1 pkg (2.5 oz) real bacon pieces
salt, to taste
pepper, to taste
2 pkg frozen puff pastry shells
With hand mixer, blend cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, bacon pieces and salt and pepper, to taste, until smooth; set aside.
Heat oven to 400 F.
Thaw then bake pastry shells 15 minutes.
Remove tops and set aside. Spoon pimento cheese mixture into each shell.
Place dab of pimento cheese mixture on tops for smaller appetizers.
Notes: Pimento cheese mixture can be made in advance and kept in refrigerator up to 5 days before using. Recipe can be halved or doubled depending on needs.
Spinach Bites
Yield: 24 spinach bites
1 pkg (8 oz) cream cheese, softened
1/2 cup mayonnaise
1/2cup sour cream
1 cup thawed frozen spinach
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1 pkg (2 1/2 oz) real bacon pieces
1 tsp garlic powder
2 tsp onion powder
salt, to taste
pepper, to taste
1 pkg (2 sheets) frozen puff pastry
With hand mixer, blend cream cheese, mayonnaise, sour cream, spinach, Parmesan cheese, mozzarella, bacon pieces, garlic powder, onion powder and salt and pepper, to taste.
Heat oven to 400 F.
Thaw and roll out puff pastry sheets. Cut each sheet into 12 squares. Place each puff pastry square into hole in muffin pan then spoon spinach mixture into each square and pinch corners together. Bake 15 minutes and serve warm.
Notes: Spinach mixture can be made in advance and kept in refrigerator up to 5 days before using. Recipe can be halved or doubled depending on needs.
All recipes courtesy of “Cookin’ Savvy”