TOBY'S BLUE CHEESE BUFFALO DEVILED EGGS

Hi friends! If you are a fan of buffalo sauce + blue cheese then have I got a fun recipe for you: 

Say hello to blue cheese buffalo deviled eggs. Yes, my friends, buffalo sauce, blue cheese, and deviled eggs come together for an amazing combination that will have you quickly clearing the table of those bags of chips and velveeta dip and making space for these tasty, tangy, salty, and spicy bites.

While a traditional deviled egg incorporates mayonnaise to get that oh-so-creamy-tangy zip, i've swapped out the mayo and instead used Toby's Lite Blue Cheese Dressing. The deviled centers were still very creamy and not overly rich like what tends to happen with mayonnaise driven deviled eggs.

Be sure to mash everything up before adding the blue cheese. And, chop up any large blue cheese crumbles -unless you want big salty chunks to slap your tongue, then, be my guest.


TOBY'S BLUE CHEESE BUFFALO DEVILED EGGS

DIRECTIONS:

INGREDIENTS:

Remove yolks from eggs and place into a small bowl. Place egg whites on serving dish and store in the refrigerator. Mash up the yolks using a fork until semi-smooth.

To the mashed egg yolks add ground mustard, buffalo sauce, and Toby's Lite Blue Cheese Dressing, mix well until smooth. Add 1/4c. blue cheese crumbles, and salt and pepper to taste, incorporate well.

Add egg yolk mash to egg whites (I use a piping bag to add the creamed yolks in a neat fashion, a ziplock baggie will work in a pinch).

Garnish with remaining blue cheese crumbles and a few dashes of hot sauce is preferred. Store in the refrigerator until ready to eat. Serve cold.

6 hard-boiled eggs, peeled and halved.

3 tbsp. Toby's Lite Blue Cheese Dressing

1/2 tsp. ground mustard

2 tbsp. frank's red hot buffalo sauce

1/4c. + 1 tbsp. blue cheese crumbles

salt + pepper to taste

 


Do yourself a favor and store away one or two for eggs yourself before serving. These deviled eggs will be gone before you know it, and when you do know it, you'll crave them even further!


Thank you TOBY'S FOODS for sponsoring this post!


BUEN PROVECHO!

HOMEMADE CRACKER JACK

HOMEMADE CRACKER JACK USING JOLLY TIME HEALTHY POP

My January Degustabox came packed with some fun snacks including an all-time favorite box of popcorn from Jolly Time Popcorn. I used my box of popcorn and jazzed the shit outta it by turning the popcorn and a few other snack items into one combined snack, a copy cat cracker jack mix!

Such a fun nostalgic treat! 


HOMEMADE CRACKER JACK

DIRECTIONS:

INGREDIENTS:

Preheat oven to 325 F, line two 9" x 13" baking sheets with parchment paper

In a large mixing bowl toss together the pretzels, pecans, peanuts, and popcorn. 

In a small heavy bottom saucepan put brown sugar, light corn syrup, and butter on low heat. Stir until melted and combined, when the mixture starts to bubble pull from stove, stir in vanilla. Pour caramel over popcorn mixture, carefully mix until everything is coated in caramel.

Divide and spread the mixture evenly among the two prepared baking sheets. Bake for 10 minutes. Allow mixture to cool completely. Break up the mixture into smaller pieces and serve.

*Avoid adding unpopped kernels to the mixture. Take popped popcorn from the top of a shaken bag to avoid unpopped kernels.

2 tbsp. light corn syrup

4 tbsp. butter (1/2 stick)

brown sugar

2 c. pretzels

3/4 c. peanuts

3/4 c. pecans

1 tsp. vanilla extract

half a bag of popped popcorn*


Cracker jack is snacking crack!

A wonderful combination of salty, sweet, caramel, and crunch... and so easy to make!


Thank you DEGUSTABOX for sponsoring this post


BUEN PROVECHO!

THUMBPRINT COOKIES USING SMUCKER'S STRAWBERRY JALAPENO SPREAD

THUMBPRINT COOKIES USING SMUCKER'S STRAWBERRY JALAPENO SPREAD

Of course the holiday's wouldn't be so super awesome if it wasn't for the mass amounts of holiday treats! 

When I was little every holiday season meant my mom would be rolling out dough every night and pulling trays upon trays of cookies out of the oven. Her usual holiday cookie routine involved her faithful stand-by of Sugar Cookies, Mexican Wedding Cakes, Chocolate Crinkles, and homemade Peanut Butter Chocolate bars. the chocolate peanut butter bars are the ones that hold the most memory; for some reason she always used the "no-stir" peanut butter -which we all know really means it needs a lot of stirring- and it produced these rich chocolate and peanut butter layered bars that could not hold shape for dear life, not even when refrigerated, but man I loved them!

Now that I have started my own little family it is a safe bet that I will be baking holiday treats every year just like the ones I grew up with, and of course, with a few additions like Thumbprint Cookies. Thumbprint Cookies are insanely easy to make, require very few ingredients, and you can use up that random marmalade that you bought for an ominous dressing recipe. You can bet that these are going to be coming around every year in my holiday cookie gift basket!

So tell me friends, what holiday treats are you looking forward to in the comments section below or head to my  Instagram or Facebook accounts and let me know!


THUMBPRINT COOKIES

recipe from Martha Stewart, which can be found by clicking HERE for Martha's Thumbprint Cookies

DIRECTIONS:

INGREDIENTS:

Preheat oven to 350 degrees. in the bowl of an electric mixer fitted with the paddle attachment, beat together utter and 1/2c. sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beat on low until combined.

In a small food processor, combine almonds with remaining 2 tbsp. sugar, an process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1" balls. dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indention in the center of each ball with your finger or bottom of a thick wooden spoon.

Bake for 10 minutes, remove from oven, and press down the centers gain. Fill the center of each cookie with about 1 tsp. of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

1/4lb (1 stick) unsalted butter, room tempreture

1/2 c. plus 2 tbsp. sugar

1 large egg, seperated

1 tsp. vanilla extract

1 1/4c. all-purpose flour

1/4 tsp. course salt

1/2c. whole blanched almonds

1/2c. smucker's strawberry jalapeño spread



thank you Degustabox for sponsoring this post with my monthly box!


BUEN PROVECHO!

DUTCH BABY WITH ENGLISH PROVENDER LEMON CURD

As soon as I had seen this English Provender Lemon Curd in this month's degustabox I knew exactly how I would be putting it to use; on a freshly made dutch baby!

A dutch baby has got to be one of easiest breakfast items to whip up. It looks complicated and seem so fancy but in total seriousness I'd rather make a few rounds of dutch baby than to stand over a hot griddle dishing out waffles or hotcakes. The ingredients for a dutch baby are simple, the ingredient are already ones commonly stocked in your pantry; flour, sugar, salt, eggs, milk, and vanilla, so put on your apron and let's get to work. The only real fuss to a dutch baby is having ingredients at room temperature and deciding what toppings to put on it.

Don't these ingredients look common enough: flour, eggs, salt, milk, and vanilla?


DUTCH BABY WITH ENGLISH PROVENDER LEMON CURD

DIRECTIONS: 

INGREDIENTS:

Preheat oven to 425 degrees F

Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.

Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.

Bake in the preheated oven until puffed and golden, 20 to 25 minutes, brush with 1 tbsp butter, drizzle lemon juice over top, dust with confectioners' sugar and serve with English Provender Lemon Curd on the side.

 

 

 

this is a Chef John original recipe which can be found HERE!

2/3 C, milk, room temperature

1/2 C packed all-purpose flour

3 large eggs, room temperature

1/4 tsp. vanilla extract

1/4 tsp salt

3 tbsp. clarified butter

1 tbsp. butter

1/2 mayer lemon, juiced

1 tbsp. confectioners' sugar

3 tbsp. English Provender Lemon Curd.

 


thank you DEGUSTABOX for sponsoring this post. 

recipe is an original from Chef John at Food Wishes


BUEN PROVECHO!