Ultra Creamy Classic Deviled Eggs

8 extra-large 2-3 week old eggs, hard-boiled
1 cup Hellmann’s mayo, *start with 3/4 cup if yolks look smaller than usual
8 oz. cream cheese, softened
1/4 teaspoon garlic salt
Dash of white pepper, or to taste
1 teaspoon regular mustard, or to taste
Light dusting of paprika
Crisp-cooked bacon crumbles for garnish if desired
Fresh chives for garnish if desired

In large deep saucepan, place 2-3 week old eggs and add cold water to cover plus an inch. (*Eggs shrink inside as they age and older eggs are perfect for hard-boiling to ensure easy peeling.) Heat over medium-high heat, gently stirring constantly, (*to keep yolks in the center), until water comes to a boil. Cover with tight fitting lid and turn off heat. Let sit for 25 minutes. Pour out water and immediately cover with ice and a little cold water. Chill.

When eggs have chilled, tap each end, then gently tap sides all the way around breaking shell. Shell should practically fall off with no trouble at all. Rinse with cold water to remove any tiny bits of shell left behind. Slice in half lengthwise and remove yolks to a medium-sized bowl. Place whites on a serving plate or egg platter. Mash yolks with a fork until fine and powdery.

Stir in mayo, cream cheese, garlic salt, white pepper and mustard until ultra creamy. Pipe filling into egg halves. Garnish with a light dusting of paprika. Garnish with bacon and chives.


Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

Stir-Fried Shrimp in Garlic Sauce

1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped (your choice)
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek) (optional)
1 tablespoon dry sherry or 1 tablespoon sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole (optional)
1 tablespoon cornstarch
3 tablespoons water
Hot steamed rice

In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.

In another small bowl or cup, stir together the tablespoon of cornstarch with the 3 tbsp of water and set aside.

Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using). Stir-fry vegetables for approximately 3 minutes, then add the shrimp. Cook the shrimp 2 minutes or until it curls and turns opaque or pink. Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

Serve with hot cooked rice.


Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.

Tony’s Town Square House Red Sauce

2 6 ounce cans tomato paste
2 28 ounce cans whole tomatoes
2 8 ounce cans tomato sauce
1 stalk celery — diced
1 onion — diced
4 cloves garlic — finely chopped
1/4 cup olive oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1 bay leaf

Place olive oil, celery, onions and garlic in a large pot and sauté until vegetables are tender and onions are translucent. Add all of the remaining ingredients into the pot and bring to a boil, stirring occasionally. Reduce heat to low and simmer for 1 hour. Taste and add additional salt if needed.


Cooking with Basil

Cooking with Basil

Pizza Sauce

1 can tomato sauce — (15 oz.)
2 cloves garlic — finely minced
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon sugar
1/4 teaspoon salt or to taste

In a medium saucepan, over medium heat add the oil.

Then, add the garlic and cook till fragrant (about 30 seconds). Add the rest of the ingredients and bring to a gently boil, then reduce the heat to low.

Cover and cook for 15-18 minutes.

Once finished cooking, remove from the heat and let cool.

*Freezer-Friendly Tip* – Store extra sauce in an airtight container in the refrigerator or freezer.


Cooking with Basil

Cooking with Basil

Red Velvet Cupcakes

3 eggs
3/4 cup butter
3 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
2 1/4 cups sugar
1 1/2 teaspoons vanilla
1 1-oz. bottle red food coloring (2 tablespoons)
1 1/2 cups buttermilk
1 1/2 teaspoon baking soda
1 1/2 teaspoon vinegar
Small chocolate heart-shaped cookies (optional)
Powdered sugar (optional)

Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

In medium bowl combine flour, cocoa powder, and 3/4 teaspoon salt; set aside.

In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.

28 servings


Proctor Silex 5-Speed Easy Mix Hand Mixer Black

Quick Taco Salad

1 lb. 95-97% lean ground beef
1 onion, chopped
1 pkt. (1-1/4 oz.) Taco Seasoning Mix
1/4 cup water
10 cups torn romaine lettuce (about 1 large head)
2 tomatoes, chopped
1 cup shredded Cheddar Cheese
2 cups tortilla chips, coarsely crushed
1/4 cup Ranch Dressing

Brown meat with onions in large nonstick skillet on medium-high heat; drain.

Add seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 minutes.

Divide lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.


T-fal Specialty Nonstick Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart

Mail Carrier Cookies

1 cup shortening
2 cups brown sugar
1 teaspoon baking soda
2 tablespoons warm water
3 eggs
1 cup flaked coconuts
1 cup rolled oats
1 cup chopped dates or raisins
1/2 cup chopped nuts
2 1/2 cups all-purpose flour

Preheat the oven to 400 degrees F (205 degrees C).

Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined.

Drop by teaspoonfuls onto baking sheets.

Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Makes 3 dozen.


Cooking with Brown Sugar: 51 Recipes