Disclaimer: these recipes are in a specific order, from most recommended to least. i love love love the dill oyster crackers, the mini corn dogs would be super delish in the mini muffin tin, however i only had the full size one, and the deviled eggs were okay to those who liked deviled eggs, i just hated the deshelling part...nobody has time for that.
Dill Oyster Crackers
1 cup vegetable oil
1 bag oyster crackers
1 tsp dill weed
1 tsp garlic powder
1 pkg ranch mix
Mini Corn Dog Muffins
Ingredients:
-1 box of cornbread (and the ingredients it takes to make)
-1 pkg of hot dogs.
Directions:
-Preheat oven to 375 degrees. Whisk together cornbread.
-Spray a MINI muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
-Cut hotdog into smaller pieces.
-Place one hot dog bite into the middle of each cup.
-Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
Deviled Eggs
Ingredients:
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Directions:
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Refrigerate. Serve cold.
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Directions:
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Refrigerate. Serve cold.
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