Bacon Deviled Eggs

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Yes, I’m writing about Easter 5 days late. So what?! I’m 7 months pregnant and am therefore moving realllly slowly these days. I’ve had heartburn like you wouldn’t believe; I feel like the Game of Thrones dragon – I can most definitely spew fire out of my mouth on command. I’m not complaining though, I am loving every minute of it!

The best part of Easter was sampling the superb buffet of food at my aunt’s house. It’s the one time in your life that overeating is glorified. Instead of the “judgey” look, you just get a smile or even better, someone telling you, “you’re eating for two, eat this cupcake.”

I decided to bring deviled eggs to the party…and not just any deviled eggs – bacon deviled eggs. If you don’t know why I added bacon to this recipe, then my blog is not for you. They were extra creamy and delicious and embarrassingly easy to make. I’m 99.9% positive you have all of the ingredients in your fridge right now. Again, if you don’t have bacon in your fridge, what are you doing with your life?! You should go do some serious soul-searching.

Try them out and let me know what you think!

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Bacon Deviled Eggs

Ingredients

  • 6 eggs
  • water
  • 4 TB good-quality mayonnaise
  • 1 TB dijon mustard
  • 3 slices bacon, cooked and chopped
  • 1 TB finely chopped parsley+ extra for a garnish
  • salt and pepper

Instructions

  1. Place the eggs in a medium-size pot. Fill the pot with water just until the water covers the eggs. Bring the water to a boil, place the lid on the pot, and turn off the heat. Let the eggs steam/cook for 10 minutes.
  2. Cook bacon in pan until crispy.
  3. After 10 minutes, drain the water from the eggs. Run each egg under cool water and peel.
  4. Cut each egg in half and scoop the yolk into a medium-size bowl. Set the egg whites to the side. Mash the egg yolks with a fork.
  5. To the egg yolks add: mayonnaise, dijon mustard, bacon pieces, parsley, and salt and pepper (if needed). Gently stir the ingredients together.
  6. Add a few bacon pieces at the bottom of the egg yolk.
  7. Spoon or pipe (using a ziplock bag with the end cut off) the egg filling into the center of each egg white. Garnish with chopped bacon, paprika and extra parsley.

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Taco Egg Rolls

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I seriously put everything in egg roll wrappers now. It’s my new “thing.” When I’m at a restaurant and I see egg rolls on the list, I always, always, ALWAYS get them. I can’t resist. I know I shouldn’t— they are fried, after all. But I just can’t resist them! Can you? Just imagine all the yummy goodness. They’re SO delicious. So delicious that I can’t even pretend to feel guilty about it either, even after shoveling down two, three, four…

So since egg rolls are my new “thing,” I had to make them at home. These egg rolls are great because you can set them out and everyone can add their own special toppings, kind of like a taco bar! I had sour cream, cheese and guacamole on mine. I should have taken a picture of the final product, but I’m famous for thinking of these things AFTER the photoshoot. I always kick myself in the butt afterwards— why didn’t I add this, or why didn’t I move that? It always happens, though. EVERY. SINGLE. TIME. You’ll just have to use your imagination.

If you’re looking for something fun and easy, I recommend making these fabulous little taco egg rolls. You wont regret it!

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Taco Egg Rolls

Ingredients

  • 1 lb ground beef
  • 1 package taco seasoning (I use McCormick taco seasoning)
  • 8-10 egg roll wrappers
  • 1 package Mexican shredded cheese

Instructions

  1. Brown and drain ground beef.
  2. Add Taco seasoning and mix well.
  3. Remove from heat, and place 1½ tablespoons of cheese and 1½ tablespoons taco filling in the center of each wrapper.
  4. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
  5. Preheat oil to 350 degrees. Fry each egg roll for about 2 minutes on each side or until light brown and crispy.
  6. Top with your favorite ingredients!

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Buffalo Chicken Stuffed Mushrooms


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Well look who it is? The world famous buffalo chicken dip. He’s back people, and he’s more flavorful then ever.

So for those of you that don’t know, let me tell you that I have a mushroom obsession. Like, I think of how to incorporate mushrooms in every meal. Every single one. I put them in my omelets, I put them on my burgers, I put them in my pasta… everything really. I’m totally obsessed.

So when I found this Buffalo Chicken Stuffed Mushroom recipe, I knew I had to try it. It’s a marriage between two of my favorite things. How can that go wrong?

If you need a bite-sized appetizer to bring to your next party and you want to really impress people, convince them you might have been a chef in your former life, then this is the recipe for you. Bring these perfect Buffalo Chicken Stuffed mushrooms to your next event, and you will be talk of the town (I know, no one even says that phrase anymore). Seriously though, try them out and leave me a comment below!

Buffalo Chicken Stuffed Mushrooms

Ingredients

  • 1 jar Marie's Lite Chunky Bleu Cheese dressing (this is in the cold salad section of the grocery store, not the condiments aisle)
  • 1 8oz bag of Monterey Jack shredded cheese
  • 3/4 cup Frank's Buffalo Sauce
  • 1 package/block of lite cream cheese cut up into small cubes
  • 1 package of Louis Rich pre-cooked chicken breast strips, cut up into small pieces or a rotisserie chicken cut up into small pieces
  • box of white mushrooms
  • crumbled blue cheese

Instructions

  1. Combine all ingredients into a baking pan and bake for 15-20 on 375 degrees (mix well)
  2. Or combine all ingredients in a crock pot and simmer until everything is melted
  3. Wipe down mushrooms
  4. Stuff mushrooms with buffalo chicken dip
  5. Place on baking sheet lined with parchment paper and sprinkle with blue cheese crumbles
  6. Bake 375 for about 15-20 minutes
  7. Mushrooms should be a little spongy when you squeeze.

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Shrimp and Crab Stuffed Mushrooms

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December is my favorite month – and not only because I get to shovel these delicious mushrooms into my mouth on Christmas, but because it’s also my birth month! This is officially the last year of my 20s (cue the weeping). I must admit, this decade of life has been good to me. College meant a rough start, but all my bad decisions somehow molded me into the person I am today, against all odds!

My 29th birthday was exactly how I wanted it to be. I asked my hubby for something quiet, with just the two of us. Funny, if you told 20 year old me that that’s what I would want for the big 2-9, I would have thought you were crazy! We went out to dinner at one of my favorite restaurants and then ended the night with a good movie. It was just what I needed since my birthday is a week before Christmas, meaning it’s generally an extremely psychotic time of preparations.

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At our family Christmas, there are always fantastic side dishes to choose from (or you can just try them all!). My aunt Melinda shares my passion for food, so her dishes never disappoint. This year, she walked in with several appetizers and sides, including my favorite, shrimp and crab stuffed mushrooms. They are bite-sized for easy consumption and are stuffed with yummy goodness.

The recipe is super simple and you can make it the night before to ease the stress of the big day. Good luck limiting yourself to only one – I would have eaten the whole tray if I wasn’t busy playing the charming hostess!

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Shrimp and Crab Stuffed Mushrooms

Ingredients

  • 1 box whole mushrooms
  • 1 block of cream cheese (room temperature)
  • 1 can of baby shrimp
  • 1 can crabmeat
  • bread crumbs

Instructions

  1. Drain juice from shrimp and crab, mix together with room temperature cream cheese. Add dash of seasoning salt.
  2. Pull stem out of mushrooms and Wipe mushrooms, don't wash!
  3. Place on baking sheet lined with parchment paper and sprinkle with Italian bread crumbs.
  4. Bake 375 for about 15/20 minute.
  5. Mushrooms should be a little spongy when you squeeze.

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I captured a special moment between my husband and grandma in the kitchen. Looking forward to Christmas, 2015 <3

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Sausage Wontons

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I love appetizers. Don’t you? They are this superb invention that not only allow you to try everything, but they are also a socially acceptable, and even desirable, way to overindulge a bit!

I will warn you right now: if you bring these appetizers to a party, they will not last more than 20 minutes. I would even bet you $100, that’s how certain I am. Further, if there are more than 4 men at this party, the maximum amount of time changes to 15 minutes or less.

These little guys are ridiculously easy to make. You probably have 3 of the 4 ingredients in your pantry right now. So go for it, get yo wonton on!

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Sausage Wontons

Ingredients

  • 1 (25-count) package wonton wrappers
  • 1 pound bulk sausage, cooked and well drained
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup shredded pepper Jack cheese
  • 3/4 cup ranch dressing

Instructions

  1. Preheat the oven to 350 degrees.
  2. Press a wonton wrapper into each cup of a muffin tin. Bake for 5 minutes.
  3. Remove from the oven, and place the wonton cups on a cookie sheet. Repeat until there are about 25 cups.
  4. Mix the sausage, Cheddar cheese, pepper Jack cheese, and dressing until very well blended.
  5. Spoon the mixture into the cups.
  6. Bake for 5 to 10 minutes, until bubbly.

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Buffalo Chicken Egg Rolls

Guys, these eggrolls. I don’t even know how to express my love.

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There is something about a pretty little package. You know, the ones that are perfectly wrapped with a flawless little bow tied on the top? It really doesn’t matter what’s inside of them, and opening them can even feel slightly painful because you don’t want to ruin its perfection. The package itself tends to be much more thrilling than the contents. My mom always told me that it’s all about presentation – if it doesn’t look pretty, then for Pete’s sake, don’t put it on display!

These eggrolls are the perfect little package for the ever-fantastic buffalo chicken dip.

These lil’ guys are crunchy and golden – and I’m serious, if you are single…take these to a party and you are guaranteed to leave that party with at least one phone number. Dead serious. If you’re taken, no worries – you will officially be labeled the Wife/Girlfriend of the Year for the simple act of supplying these egg rolls. They’re, of course, absolutely perfect for football season, but feel free to “practice” early!

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Buffalo Chicken Egg Rolls

Ingredients

Instructions

  1. Place Buffalo Chicken Dip in a bowl and allow dip to cool.
  2. In a deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
  3. Spoon even amounts of the mixture into each egg roll wrap. Starting at one corner, roll up wrap and fold in sides. Dab a small amount of water on opposite corner and secure wrap.
  4. Place egg roll in oil for about 4 minutes. Flip and cook for another 4 minutes.
  5. Serve with blue cheese dressing.

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Hurry up, football season.