Chile Custard Squares

10 large eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
4 cups shredded Monterey Jack or cheddar cheese
2 cups small curd cottage cheese
1 (7-ounce) can Ortega® Diced Green Chiles
1/2 cup butter, melted
2 cups crushed tortilla chips

Preheat oven to 400°F (205°C).

Combine eggs, flour and baking powder in medium bowl. Add butter, Monterey Jack cheese, cottage cheese and chiles and butter; stir well. Spoon into 13 x 9-inch baking pan. Top with tortilla chips.

Bake for 15 minutes; reduce oven temperature to 350°F (175°C). Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cut into squares.

Makes 12 servings.

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Picnic Eggs

4 hard-cooked eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
dash of cayenne pepper
1 teaspoon vinegar
1 tablespoon melted butter

Cut eggs into halves. Remove yolks and mash. Season yolks with salt, mustard, cayenne, vinegar and butter.

Refill whites with mixture and press halves together and wrap each egg in a square of waxed paper; twist ends to keep the halves in place.

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Mexican Deviled Eggs

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tablespoons sliced green onions
1 tablespoon sour cream

Slice the eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt.

Evenly fill the egg whites — filling will be creamy.

Serve immediately or chill until ready to serve.

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Italian Stuffed Eggs

4 hard-cooked eggs, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
2 tablespoons minced fresh Italian flat-leaf parsley
1/4 teaspoon minced garlic
1/4 teaspoon kosher salt, or more to taste
Freshly ground black pepper
Garnish: Paprika

Carefully remove yolk from the whites. Place the whites cut side up on a plate.

With the back of a spoon, press the yolks through a sieve into a small bowl or mash them in a bowl with a fork. Add 2 tablespoons of olive oil, the parsley, garlic, salt and a generous grind of pepper. Mash with a fork until blended. Using a wooden spoon, gradually beat in the remaining 2 tablespoons olive oil until the mixture is smooth and fluffy. Mash with a fork until blended.

Using a teaspoon, carefully stuff the egg whites with the yolk mixture, mounding the tops. Garnish each stuffed egg with a sprinkling of paprika.

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Deviled Eggs (2)

5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green olives, halved
1 teaspoon Cajun seasoning

Cut eggs in half lengthwise; carefully remove yolks.

Mash yolks, and stir in mustard and mayonnaise; blend well.

Spoon yolk mixture evenly into egg whites. Place an olive half in the center of each; sprinkle with Cajun seasoning.

Makes 10 eggs

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Phyllo Crab Cups

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika.

Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Yield: 2-1/2 dozen.

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Pepper Glazed Goat Cheese Gratin

1 pound creamy fresh goat cheese — softened
6 tablespoons apricot preserves
4 Peppadew peppers — finely chopped
1 pickled jalapeño — seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
To serve: — pita chips and toasted baguette slices

Preheat the oven to 400°.

Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer.

In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.

Serve hot, with pita chips and toasted baguette slices.

Servings: 8

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Zeppole with Anchovy

1 1/2 cups flour
1 package yeast
Pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

Mix flour, yeast, salt, and water. Let rest in refrigerator.

After dough rests for about 2 hours, divide dough into 16 pieces.

Place an anchovy in your palm.

Fold dough over and make a ball. In heavy pot, heat oil.

Add to hot oil and cook until golden brown.

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Stacy’s Deviled Eggs

6 eggs, hard cooked, peeled and sliced lengthwise
1/4 cup mayonnaise
1 teaspoon mustard
1/4 teaspoon each salt and pepper
1 tablespoon pickle juice
Bacon Bits

Take out the yolks and place in bowl. Mix in mayonnaise, mustard, salt, pepper, and pickle juice. Once the mixture is creamy, spoon it into a dispenser and squeeze it into the hollow yolk holes of your egg whites. Sprinkle real bacon bits on top of the deviled eggs and serve.

Note: Adjust measurements per personal taste

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