De-vine Deviled Eggs

Since we have eggs coming out the wazoo, I thought I might share two of our favorite egg recipes:


Yummy Deviled Eggs

12 hard boiled eggs, shelled and cut in half the long way

1/3 cup mayonnaise

2 tablespoons Dijon or Country style mustard

2 -3 tablespoons of the brine (liquid) from a jar of capers

2 tablespoons minced parsley

Salt

Paprika

Scoop out the yolks from the egg halves into a medium bowl and mash them with a fork.  Mince two of the egg white halves into the bowl.  Add the mayonnaise, mustard, parsley and caper liquid and mix well.  Add a splash more caper liquid if filling seems too stiff.  Add salt to taste.  Spoon into the egg halves, then dust with paprika.

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U T Deviled Eggs

(these come out “orange” color, in the spirit of University of Tennessee)

Just mix the 12 egg yolks with 1/3 cup of French Dressing and 1 Tablespoon of Liquid Smoke Flavoring!



(Cute Deviled Egg plate from Rusty, Murano Glass Chicken from Tami & Fred)
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Kim's Studio Treats

Going to my friend Kim Nixon's studio is always exciting - Kim is a fiber artist who designs and creates wool hooked rugs along with funky art furniture.  Yesterday was an open studio day, where we get to see what she has been working on and each other’s projects.  It’s a day filled with not only inspiration, design challenges, & laughter but we always have a special delicious little treat that she has made.  Her Pumpkin Chocolate Chip Squares were incredibly yummy.  So I wanted to share her recipe and her website:  www.undertherug.com



Kim’s Pumpkin Chocolate Chip Squares   Makes:  24

2 cups flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

¾ teaspoon salt

1 cup (2 sticks) unsalted butter, room temp

1 ¼ cup sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin

1 package (12 oz) semi-sweet chocolate chips

Preheat oven 350  Foil line a 9X13 baking pan

In a medium bowl whisk together flour, pie spice, baking soda and salt, set aside.

With electric mixer, cream butter and sugar on medium high until smooth.  Beat in egg and vanilla.  Beat in pumpkin (mixture will appear curdled) reduce speed to low and mix in dry ingredients.  Fold in chocolate chips.

Spread batter evenly in pan.  Bake until edges pull away from the foil – 35-40 minutes

(pottery shown is made by another creative friend:  Diane Quamann)
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Easter Bunny

Emory's first Easter at Cousin Geri & Joe's


Keeping with the peep theme - Joe's Peep Mojitos




 


Geri's Peep Cupcakes...



 


 

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Jello Peep Salad

For some reason I did not have any requests to make my Easter Jello Peep Salad again this year for the holiday buffet.  Wonder why??  So I wanted to share the recipe anyway (and remind the family that Peeps keep forever...so the peep salad may appear again).


Jello Peep Salad

Jello - Large size any light color, prepare according to package directions

Peeps

Can  of Fruit Cocktail, drained---remove pineapple bits

2 Carrots, cut into thin sticks

1 Celery stalk, cut into thin sticks

Pour the liquid Jello into the pan. Place in refrigerator for just a few minutes until thick but not set. Take from refrigerator and place your Peeps around the circle Upside Down and completely into the jello. The bottom of the peep should be just visible above the top of the jello mold. Now, place your carrots and celery sticks straight down into the Jello around the the Peeps. Finally, spoon the chopped fruit all over the base of the mold and press very gently so that the fruit becomes embedded into the Jello without disturbing the Peeps or the carrot and celery sticks. Chill completely. When the jello is set, up-end your mold onto a plate and you will have a little scene of peeps playing ring-around-the-rosy amongst the grasses and fruit-y looking flowers.


 

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Orange Scrunchies – quirky cookies

For several years my friend Rusty and I exchange cookies and a small gift for our birthdays.  We try out new recipes on each other...I tried these because of the quirky combination of ingredients....they are really, really good!  We  have been using this same white tin for quite some time.


Orange Scrunchies – cookies!   

                                           Makes: 35 – 2” cookies

1     pound box vanilla wafers

1 - 6 oz can frozen orange juice

3/4 box powdered sugar

 1 – 7 oz bag coconut

 

Crush vanilla wafers in a food processor or blender to make fine crumbs.  Add the orange juice and powdered sugar, mix well.    Dough will be sticky.  Form into 2” balls and roll in coconut. (I used those disposable plastic gloves when rolling the cookies).  Refrigerate to set.   Eat and smile!

 

   
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Inspiring Quotes

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