Deviled Eggs Benedict

 Oh Boy... Deviled Eggs...

But not just any deviled eggs, these are based on that most delicious of all brunch dishes... Eggs Benedict.

I LOVE eggs Benedict.  Not just for that marvelous taste, but also it brings back very happy memories of a long gone friend.  My good friend John passed away nearly 15 years ago.  We had jobs that allowed us to travel a great deal.  Whenever we met up for breakfast, you could count on John to tell this slightly off color joke about Eggs Benedict and vacations.  I will spare you the off color joke, but just the thought of Eggs Benedict in any style makes me smile.

But I digress...

These little gems are destined to be the hit of your event (why do we only serve deviled eggs for events?... they are so good).  Just a little bot of ham, a single English muffin, a bit of Hollandase Sauce; and bingo bango bongo, what a treat!

The only complicated part of this recipe would be the sauce.  Follow the blue letters for my easy to make Hollandase Sauce in a stand mixer recipe.  That recipe does make quite a bit, far more than you need for this recipe.  I have given you a cut down version of the recipe in this recipe.  But plan your menu and you may want to add additional Hollandase Sauce with crunchy vegetables (Asparagus, Bell peppers, etc.) for an additional appetizer or a side dish.

These eggs were gobbled up!  All the flavors and textures of the classic brunch dish.  And mu memories will make this a permanent addition to my growing list of All Dressed up Deviled Eggs!

Enjoy!!!

  OK... Here's what I did...

Deviled Eggs Benedict

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Dime sized pieces of Ham 
• 24 Pieces of English Muffin, cut into wedges
• FOR THE HOLLANDASE SAUCE
  Made easy in a Stand Mixer
  1 Egg Yolk
• 1/2 tsp Lemon Juice
• 1/2 TBS Hot Water (Added slowly while the whisk is running)
• large pinch Salt
• large pinch fresh ground Black Pepper
• 2 Dashes Tabasco Sauce
• Pinch Cayenne Pepper
• 1/2 Sticks (4 TBS, 1/4 Cup) Butter, melted and hot (Added slowly while the whisk is running)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. Just before serving, make the Hollandase Sauce...
   First, warm the bowl of the stand mixer.  I add HOT water to the sink and "float" the bowl in the water.  the bowl heats to just the right temperature.  Try to not get water in the bowl so you start with a dry warm bowl.
8. Meanwhile, Separate the egg yolks from the whites, discard the whites.
9. Move bowl into locked position on the mixer.  Add the yolks and start whisking on medium speed for 1 minute.
10. Add the Lemon Juice and continue to whisk for 5 minutes.
11. Now, add the remaining ingredients except the butter... Water (drizzled in slowly while the whisk is running), Salt, Pepper, Tabasco and Cayenne.  Whisk for another 5 minutes until the sauce is thickened to the consistency of heavy cream.  Thick enough to leave a thin trail as the whisk runs.
12. Meanwhile, melt the butter.  I melt mine in a microwave for 1 minute.  COmes out warm but not hot enough to curdle the eggs,
13. Next, SLOWLY... Slowly (important enough to say it twice), drizzle the butter into the egg mix with the whisk attachment running.  Continue to run the mixer on medium high speed until all of the butter is added.
14. Continue to whisk for 5 minutes until the sauce is thickened even more and there is no hint of a separation.
15. Set sauce aside in a warm place.  use fresh within an hour or so.  You can store leftover sauce in the fridge and reheat but unless the sauce has fully emulsified, the sauce will separate.  Best to use fresh
16. And now, just before serving, Add the Ham slice to the eggs.  Tuck into the back of the egg, leaving that attractive peak
17. Add the English Muffin wedge, slide it under the portion of the egg with the ham piece.  NOTE: Do this step just before serving so the wedge does not get wet and mushy.
18. Arrange on a serving dish and drizzle with the Hollandase Sauce,.   Store loosely covered with cling wrap.
19. Serve chilled and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration

 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!

  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients

• 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 salami slices, cut in half, 24 total half moon shaped pieces.
• 24 rounded tsp of Muffuletta Olive Salad
  Sprinkle of Smoked Paprika for garnish and color

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg.
7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
9. Serve chilled and ENJOY!

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

But first, the shape... CHRISTMAS TREE!

Easy to replicate, just press the pinwheels into a triangle.

I like to add a Green Olive to extend the look with a base for the tree, and a festive attractive appetizer pick for the the food on a stick fun!

As to using up leftovers, this takes a lot of dribs and drabs from your crisper drawer,  Buy a batch of green onions and you always have a few left.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

The green tortillas will need to to be hunted down, but they are out there and worth hunting down.

A party favorite this time of year... ENJOY!!

 OK... Here's what I did...

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

Ingredients

• 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
• 9 Green onions, thin sliced, white and green parts
• 1 Red Pepper, chopped and minced small (Same size as the sliced green onions)
• 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
• 5 (12 inch) Flour tortillas... try to find the Green ones
• 24 Green olives stuffed with Pimentos
• Festive Appetizer Forks

Cooking Directions

1. First, Make the Goo...
   In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
5. Once everything has firmed up again, press the logs into a triangle.
6. Unwrap and Slice into 1/2 inch Pieces,  Stab a fork into a green olive (try to arrange the pimento so it sticks out of the bottom of the "tree". Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
7. Serve Chilled and ENJOY!

HOOTERS Owl Deviled Eggs

 OH BOY... Deviled Eggs!

But not just any deviled eggs... We call 'em HOOTERS, Owl Deviled Eggs1

Especially if you have kids for your event, these will move like hotcakes... better actually.

The star of this recipe is the look.  Very easy to make.  Just cut the pickles to the right size, thin slice the olives for the eyes and pie wedge shaped tiny carrot pieces for the nose.

The actual recipe for the yellow deviled goo is my version of the classic Grandma's Dill Pickle version.

Tastes classically great...
Looks fantastic and fun for the kids...

WHOot Wouldn't Love these!

ENJOY!!!

 OK... Here's what I did...

Hooters Owl
Deviled Eggs

Ingredients

• 18 Large Eggs (NOTE: you will need extra yolks for this look, lots of yellow goo for center body and two side strips to hold wings and eyes at the head... 18 whole eggs will only make 24 deviled eggs halves), Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Sweet Gherkin Pickles Cut in half, trimmed to look like wings 
• 1 Carrot, thin sliced, cut into 24 small pie shapes to work as noses
• 12 Large Black olives, each cut into 4 slices to look like eyes, 48 total eyes

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg just to the edge of the crater.  Then make three strips of filling across the top of the egg the two sides hold the wings and the center makes the body of the owl.
7. And now, make the owls... Two Pickle pieces for the wings, two Olive slices for the eyes and a carrot nose.   Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Pickled Beets And Peppers Deviled Eggs

 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• FOR THE PICKLING LIQUID
  1 (16 Ounce) Can Pickled Beets
• 1 Cup Vinegar
• 1/2 Cup Brown Sugar
• FOR THE EGG GOO
  1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Pickled Beets for Garnish
• 24 Slices of Pickled Jalapenos.
• 24 Slices of Dill Pickles

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. For the Pink/Purple outer Color...
   Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Grandma's Classic DILL PICKLE DEVILED EGGS

 OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)
• Chopped Chives Garnishes make a Red, Green contrast to the bright yellow and stark white colors of the Eggs!

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

GO CUBS CO Parmesan Cheesy RANCH Snack Mix

As I am writing this I am basking in the glow of October baseball unlike anything I have ever had in my life.  Last night, my beloved Chicago Cubs won their first post season pennant series in Wrigley Field in over 100 years... Indeed, party like it's 1908!  50 years of being a Cubs fan and I was reduced to a few tears as I watched the celebration.

50 plus years ago I was a wee lad loving the Cubs of the 60's.  Living just under 200 miles away from the friendly confines I even have a few memories of attending some games live!  The line-up included some of the greatest ball players of all time, Ron Santo, Don Kessinger, Randy Hundley, Fergie Jenkins and possibly the greatest player to ever wear the uniform... ERNIE BANKS!

Ernie is one of those rare childhood heroes who never disappointed.  He played to win as much in his declining years as in his glory years.  He set record after record.  His personal life was a shining example of sportsmanship and enthusiasm.  He knew he had fans that read about his every move and he led his life accordingly.  My hero then and still now.

It's time to plan those World Series parties.  I am living in the heart of the American League World Champs of 2015... The Kansas City Royals.  Sadly, last year the Cubs were just a few runs short of a Cubs/Royals series.  Although I would have been just a little torn between who to root root root for (Nah, Cubbie Blue all the way).

This year I have lined up a dozen friends who have promised to cross league lines and cheer on the Cubs... 'Course I have promised a fully catered Game 7 Party.  I would gladly forego that party of the Cubs can win in 4... Dare to dream!

So, I am working out my Blue Food, my Cub (and Ernie) inspired dishes and just general World Series worthy food.

Starting with this Appetizer snack munch mix... I love a good Chex Mix... Since the 60's, this idea pops up just about everywhere.  It is easy, it is a crowd pleaser and it is certainly delicious.

But there always seems to be 2 problems... Buying all the ingredients can make this snack a little expensive.  If you don't shop sales.  The only reason I made this is the perfect storm of sales came along... Chex cereal was only ONE DOLLAR a box!!!  The Cheez-Its were less than $2.  I ended up spending less than $5 for a BIG bowl of snacks!

The other problem is that usually there is one ingredient in a mix that is just not your favorite.  For me, I just do not like those tiny melba toast things that occasionally pop up in other people's mix (besides, those things are usually among the most expensive items).  Feel free to just use your favorites.  For me, I just want cereal, snack crackers, pretzels and the flavoring!

You could add Peanuts only, Mixed Nuts, those Melba Toast things, Cajun Spices even Chocolate chips... There are plenty of options.

This just happens to be my favorite to share...

So, watch those sale ads and of course... ENJOY!

OK... Here's what I did...

Parmesan Cheesy
RANCH Chex Mix

Ingredients

• 1 Box (About 4 Cups) Favorite flavor of Chex Cereal
• 1 Box (About 3 Cups) Cheez-It brand snack crackers
• 2 Cups Small Pretzels
• 3/4 stick (6 TBS) Butter, melted
• 1 Cup Grated Parmesan Cheese
• 1 Package (1 Ounce) Hidden Valley Ranch Seasoning Mix

Cooking Directions

1. in a LARGE Mixing bowl, add all of the ingredients.
2. Mix well, be gentle, don't turn the Chex cereal to powder
3. Microwave the entire bowl on high for one minute.
4. Stir to mix (again, be gentle)
5. Repeat microwave step 3 more times (total 4 minutes), stirring to mix each time.
6. Spread Chex Mix on a single layer to cool
7. Eat, Snack and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

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World's BEST Easiest FRUIT TRAY PRESENTATION

 OH BOY... a Fruit Tray

But not just any fruit tray.  This one is (for the price) just about as good as it gets.  Love the dramatic presentation.  But also LOVE LOVE LOVE the cost.  This tray comes in at about $12 for the tray.  Which, sadly, is a good price considering you are using 6 different types of fruit.

Fruit ain't cheap.

I have done lots of fruit trays.  Some I have spent as much as $50 for (Nuts, dipped chocolate fruit, wider variety... You get the idea).

But, pound for pound, here's my favorite,  Not only for the variety, the colorful presentation, the ease of making this up... But of course for the price.

We are all on some type of budget.

Keep scrolling down for an ingredient list and easy HOW TO instructions.

ENJOY!

 OK... Here's what I did...

World's BEST Easiest (Inexpensive) Fruit Tray
Presentation

Ingredients

• 2 Large seedless Oranges, sliced thin
• 1 Pound Seedless Red Grapes
• 1 Pound Strawberries, slices
• 1 Fresh Pineapple, cored, peeles and cut into chunks
• 2 Kiwi Fruits, peeled and cut into slices
• 1 Musk Melon, peeled, seeds removed and cut into chunks
• LARGE Serving Platter

Cooking Directions

1. Precut all the fruit.
2. First, arrange the orange slices around the two sides of a large platter.
3. Arrange the Grapes on the top and bottom
4. Starting from the bottom, add the Melon.  there will be lots of melon, arrange this on half of the remaining empty space on the platter.
5. Add the Kiwi on top of half of the melon (there is less kiwi than melon.  This way the kiwi sticks out above the melon.
6. Add the Pineapple on half of the remaining empty space.
7. Add the Strawberries to the remaining empty space.
8. Cover with cling wrap and refrigerate until ready to serve.
9. Serve chilled and ENJOY!