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Saturday, November 16, 2019

Thanksgiving Deviled Eggs disguised as Turkeys

Like many things that have become a custom during the holidays for our family ,,, deviled eggs must make an appearance at the table. I can recall one time that I overdid it on eating deviled eggs and got in a bit of trouble, never ill but trouble all the same as grandma did not appreciate me only eating eggs and not much else. However, deviled eggs are still one of my favorites just not the only thing I eat anymore.

There are a great variation of making deviled eggs. Some use miracle whip some salad dressing. Others choose to make them a bit sweet and add in a bit of sugar but others choose not to. Mustard is also one ingredient that can be added or left out depending on your taste

6 eggs hard boiled
¼ cup mayonnaise or miracle whip
1 Tbsp . Barbecue sauce a good sweet/ smoky kind is best
2 tsp . Yellow Mustard Sauce
Turkey topping:
red  bell peppers small julienne strips and cut up like beaks/ feathers

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Friday, November 15, 2019

Win an Ugly Sweater

For some reason we have all fallen in love with those ugly Christmas sweaters. Do you have yours ready to wear this year?? If not you may want to try to win one the blog Heck of a Bunch where one lucky individual will win an ugly sweater from

7 layer Dip #recipe

16 ounce can black beans, drained
1 packet taco seasoning 
16 ounce container sour cream
4 cups cheddar cheese, divided
3 cups guacamole 
1 to 2 cups chunky salsa with excess liquid drained 
3 scallions, chopped
Sliced black olives for garnish, if you wish

With your food processor, pulse together 1 – 16 ounce can of black beans with 1 packet taco seasoning. When the mixture looks like a chunky paste, it’s done. Spread this on the bottom of a glass pie plate or any other large glass container that you have.
Wipe out the bowl of the food processor, then pulse together sour cream with 1 cup cheddar cheese. Spread this layer over the beans.
Sprinkle and additional cup of cheddar cheese over the sour cream layer.
Spread guacamole over the cheese.
Before you spread the salsa, be sure any extra liquid is drained from it. I placed the salsa in a fine mesh strainer to let it drain a bit. Then spread it evenly over the guacamole.
Top with remaining cheese, then sprinkle scallions on top and sliced black olives if you wish.
Serve with tortilla chips. Enjoy! 
recipe resource here

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Sunday, November 10, 2019

Cowboy Caviar

One recipe that my family has always loved is known as Cowboy caviar which is also known as Texas caviar. This dish can be served as a dip, salad topping, relish, side dish or even enjoy as a snack. In addition, I love the fact that it offers a great mix of beans and veggies 

  • 1/2 cup olive oil
  • 1/4 cup sugar or to taste, see notes
  • 1/4 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon Salt
  • 1 pound Roma tomatoes seeded and diced
  • 1 (15 ounce) can black-eyed peas drained and rinsed
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (11 ounce) can super sweet corn, drained (see notes)
  • 1 red onion diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro or parsley, from 1 bunch
In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.Stir in cilantro. Cover and chill until serving time

this particular recipe comes from here

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Salute to the Veterans

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