Shaving Cream Easter Eggs To Deviled Eggs

My sister and I played with shaving cream and food coloring to dye a couple dozen eggs. The first batch was a little light, so we went again and the eggs turned out pretty good.

We used shallow aluminum pans and filled them with shaving cream, then put drops of food coloring over the shaving cream. Then, we dragged a butter knife through the shaving cream and dye to make designs. We added the eggs and used the butter knife to cover them entirely with colored shaving cream and let them sit for twenty minutes. After rinsing and drying, we repeated to darken the designs.

We then made deviled eggs with most of them – who wants to hide eggs, when they make such a delicious dish?

My recipe for deviled eggs is totally to taste. With this dozen eggs, we used about a half cup of mayonnaise, a tablespoon of yellow mustard, a teaspoon of sweet pickle relish juice (no relish, just the juice) and salt and pepper. I smashed all the yolks before adding the condiments and stirred to combine. After tasting, I added more pepper and mayo before filling the egg whites and dusting with paprika.

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Olive Cheese Bites

It is always a treat to find vintage party-food recipes in my mom’s recipe box. This particular one takes cheese straws up a notch by using a similar dough to encase pimento stuffed green olives for a briny, cheesy appetizer.

I decided these would be my game day treat for when the New Orleans Saints play the Los Angeles Rams today in the NFL Conference Championship.

I only baked half and froze the rest for the next event. Who knows – it could be for Super Bowl LIII!

Geaux, Saints!

**Author’s note**

If you use something other than extra sharp cheddar, you will need to add a bit more flour as the dough will not firm up enough.

48 to 50 small manzanilla olives (pimento stuffed green olives)
1 cup all purpose flour
1/4 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dry mustard
1 stick unsalted butter, softened and cut into 8 tablespoons
8 oz (about 2 cups) extra sharp cheddar cheese, grated
1 egg

Drain the olives and pat them with paper towels to dry them.

In a medium-sized bowl, whisk together the flour and spices until well-mixed. In the bowl of a food processor, add the flour, grated cheese and softened butter. Pulse until combined. Crack the egg into the food processor and pulse until a dough forms. Cover the dough with plastic wrap and place in the refrigerator for an hour.

Remove the dough and work with half at a time. Break off 24 teaspoon to marble-sized pieces of the dough and flatten them into the palm of your hand, making a small disk just large enough to encase an olive. Place an olive in the center of the dough, then wrap the dough around the olive until it’s sealed. Roll it in your palms until it is smooth and ball-shaped. Place the ball on an aluminum foil covered cookie sheet. Repeat until all of the dough is used, spacing the balls about an inch apart.

At this point you can bake them right away, refrigerate them for baking later or, even freeze the dough on cookie sheets, and then store them in zip top bag for baking at a later date.

If you’re baking these immediately, place the cookie sheet with the dough into a preheated 400 degree F oven and bake for 15-20 minutes, watching carefully, or until the dough is lightly browned and firm to the touch. Transfer the bites to a wire rack to cool slightly. Serve warm or at room temperature.

If frozen, allow the dough to thaw while the oven preheats. Bake them about 5 minutes longer when they’ve been frozen.

Great Balls of Sausage

Here is a nice appetizer or party snack. This recipe for sausage balls can easily be scaled up – our version makes 50 two-bite balls.

While you can mix these with your hands, a stand mixer will ensure the best incorporation of all the ingredients. Make sure the cheese and sausage is well mixed before adding the Bisquick Baking Mix.

 

Sausage Balls

1 lb regular bulk sausage (I prefer mild pork sausage)
1 lb sharp cheddar cheese, grated
2 cups Bisquick
1/4 teaspoon black pepper

In a stand mixer, combine sausage and cheese. Mix until thoroughly combined. Add in Bisquick and pepper and continue to mix.

Form into golfball sized balls and place on racks above rimmed baking sheets.

Bake at 350 degrees F for 30 to 40 minutes or until sausage is cooked through.

Bacon Cheddar Bites

I did a marriage between Cheese Nibbles and Anna Olson’s Bacon Cheddar Shortbread. It was a marriage made in heaven! The result is a tasty treat to set out as a holiday appetizer (or to gobble up yourself before any guests arrive).

Chill your dough – ones on the left were chilled 2 hours, the ones on the right 1 hour

The dough can also be frozen and thawed in the fridge for baking later.

Bacon Cheddar Bites

5 strips crispy cooked bacon, roughly chopped
1 ½ cups all-purpose flour
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
½ cup cold butter, cut into pieces
3 cups coarsely grated extra sharp cheddar cheese
coarse salt, for topping (optional)

Using a food processor, pulse the bacon with the flour and seasonings until the bacon is finely chopped. Add the butter and pulse until blended, then add the cheddar and pulse until the dough comes together. Shape the dough into 2 logs, wrap in plastic and chill until firm, at least two hours. If you don’t wait for the dough to firm, your nibbles will spread out a bit during cooking.

Preheat the oven to 350 degrees F.

Working with one log at a time, line a baking sheet with parchment paper. Slice coins about ¼-inch thick (or roll out and cut to size). Arrange on the baking sheet, leaving about ½-inch between the cookies. Sprinkle the tops lightly with salt, if desired.

Bake for 18 minutes until the shortbread are lightly browned on the bottom. Rotate the pan midway through cooking.

Cool the cookies on the tray for 10 minutes before removing and storing in an airtight container.

Salty Garlicky Roasted Edamame

I’ve been making snacks all weekend (Spicy, Chili Cheesy Dip, Cocoa Cinnamon Sugar Roasted Chickpeas, Circles and Squares). I couldn’t stop there, so I grabbed the bag of shelled edamame and got to work.

Salty Garlicky Roasted Edamame

1 bag frozen, shelled edamame
1 tablespoon olive oil
1 1/2 teaspoon coarse salt
1/2 teaspoon granulated garlic

Thaw bag of frozen edamame in a strainer. For a quick thaw, run frozen edamame under running water. Spread thawed edamame onto a towel to dry.

Preheat oven to 350 degrees F.

In a mixing bowl, whisk together olive oil, salt and garlic. Stir in edamame and toss to coat. Spread the edamame onto a rimmed baking sheet. Bake for 45 minutes, shaking the pan regularly. Edamame is done when it is browned and crispy.

Store in an airtight container.

Optional: toss with 2 to 3 tablespoons of grated parmesan cheese while stir warm.

Crunchy Cocoa Cinnamon Sugar Chickpeas

I’m making snack foods this weekend. This is another really simple one that you can flavor pretty much however you want. I went for sweet plus chocolate goes really well with cinnamon. Because of the sugar, I didn’t add the flavorings until after they had roasted. If going the savory route, you can add the spices when you add the olive oil.

Roasted chickpeas are a healthy treat but don’t eat them all at once. They are still beans.

Crunchy, Cocoa Cinnamon Sugar Chickpeas

1 15.5 ounce can of chickpeas
1 tablespoon olive oil
3 tablespoons granulated sugar
2 teaspoons cocoa
1 teaspoon cinnamon

Preheat oven to 375 degrees F.

Drain and rinse chickpeas. Set them on a towel to dry. Peel off the skins – if you don’t do this step, the oven roasted chickpeas will not get crunchy. Dry again and put in a single layer on a baking sheet.

Bake for 15 minutes, shaking the pan midway through cooking.

Remove chickpeas from the oven and pour into a bowl. Drizzle olive oil over the chickpeas and stir to coat completely. Return to pan and the chickpeas to the oven and continue to bake for 30-40 minutes, shaking the pan occasionally. They are done when they are golden and crispy.

In a small bowl combine sugar, cinnamon and cocoa. Stir to combine.

Remove chickpeas from oven and pour in a bowl. Toss with a couple tablespoons of the cocoa cinnamon sugar to coat. Place remaining cocoa cinnamon sugar in an airtight container for another use.

Return the chickpeas to baking sheet and place back in the oven with the heat turned off. Crack the oven door and let them stay in the oven to cool slowly.

Snack on them still warm or after they’ve cooled. Store in an airtight container.

Spicy Chili Cheesy Dip

It is Go Sports time again and I had a pound of Velveeta cheese in the pantry just begging to be used. What I ended up making is a super simple dip recipe but oh, so delicious. You’re just three ingredients away from your own party, whether you watch football, futball, or fussball!

Spicy Chili Cheesy Dip

1 can Ro-tel diced tomatoes and green chilies, undrained
1 lb Velveeta cheese
1 small can Hormel chili no beans

Combine all ingredients in the top of a double boiler. Over low heat, melt everything together, stirring occasionally. Serve with tortilla chips or Fritos corn chips.

If you find Ro-tel too spicy (especially when you’ve rewarmed the leftovers the next day), add in a package of cream cheese and melt it with the rest. It cools things down and makes the dip even more creamy!