Delicious Deviled Eggs With Bacon

{photos by Celebrations At Home}

I never met a deviled egg I didn't love, however, this is not your mama's recipe!  This incredible recipe I discovered years ago in the book Special Occasions by John Hadamuscin.  The addition of horseradish gives it a kick, while melted butter and bacon make it rich and indulgent.  Go ahead and try it.  Your friends & family will thank you!

Deviled Eggs with Bacon

1 dozen large eggs

8 slices bacon, cooked & crumbled

2 Tbsp mayonnaise

2 Tbsp butter, melted & cooled slightly

4 tsp prepared horseradish

1 tsp cider vinegar

1 tsp dry mustard

1/8 tsp salt

1/8 tsp cayenne pepper

1/4 cup finely chopped pimiento

Cooking hard boiled eggs:  Place eggs in cold water in a large sauce pan.  Bring water to a boil, then remove from heat and cover.  Let sit covered for 15 minutes.  Drain water and let cool until ready to handle.

Peel and cut eggs in half and scoop out yolks into a mixing bowl, mashing with a fork.  Add remaining ingredients and mix well.

Spoon or pipe mixture into the egg halves and refrigerate until ready to serve. 

Tip:  For more interesting presentation, you can cut the eggs across the width.  Cut a small slice off the bottom so they will stand upright on the dish. 
Garnish with a small slice of bacon, a sprinkling of parsley, or a slice of pickled jalapeno.

Ham & Cheese Phyllo Cups

If you love delicious cheesy appetizers then this is the recipe for you.  These bite-size tartlets are simple to make and are a great appetizer for brunch or with cocktails.  I served them up in an egg dish for a more interesting presentation (for the Easter Design shoot).  Give them a try - it only takes about 20 minutes from start to finish!

Ham and Cheese Tartlets

1 package frozen phyllo cups(15)

1 cup shredded cheese blend (Mexican blend works well)

2 slices baked ham, chopped

3 oz. cream cheese, softened

dried or fresh chives to taste

Preheat oven to 350 degrees, and place phyllo cups on a baking sheet; set aside.

In a medium bowl, combine cream cheese, shredded cheese, ham, and chives. 

Spoon mixture by the tablespoon, into phyllo cups. 

Bake for 12-15 minutes or until cheeses are melted.

TIP:  Don't have phyllo cups?  Use slices of french bread and spread the mixture on top.  Bake as directed.

Mini Onion Quiche Recipe

This delicious recipe is from one of my very first clients, who asked me to style a ladies brunch.  In terms of my design style, a lot has changed since then (for the better, thank goodness), but this mini quiche recipe is still just as good.  Hope you'll try it and enjoy it as much as we do!

Mini Onion Quiche

3/4 cup crushed ritz crackers
4 Tbsp(1/2 stick) butter, melted
Nonstick cooking spray
1 cup chopped sweet onion(or a combo of sweet and green)
2 Tbsp butter
2 eggs
1 cup milk
1/2 tsp salt
1/4 tsp pepper
1 cup grated swiss cheese(or asiago)
Preheat oven to 300. Combine cracker crumbs and melted butter. Divide crumbs among 24 mini muffin tins (or ramekins, as shown) that have been sprayed with nonstick cooking spray. Saute onion in 2 Tbsp of butter, for about 10 minutes. Cool, then divide equally among muffin tins over cracker crumbs. Beat eggs; add milk, salt, pepper, and cheese. Pour by spoonfulls over onions. Do not fill to the top as they will spill over. Bake until set; about 15-20 minutes. Do not over bake.
Note: If you are baking in ramekins as shown in the picture, increase baking time by about 5-7 minutes.
Tip:
May be stored in refrigerator or freezer. Warm before serving.

Sweet & Spicy Pecans

Nothing says Holiday nibbles to me, like a dish full of spicy nuts!  This recipe is perfect to have sitting around the house during a party or on Christmas day while you're waiting for your big meal.  It has just a hint of sweet and a hint of spice and has proven to be a tried and true recipe.  I like to have a small dish of nibbles on the bar too as you see here, and this is my go-to snack!  Try making these today - I bet you have all the ingredients in your kitchen already!

Spicy Pecans

2 egg whites

1 1/2 teaspoon salt

3/4 cup sugar

2 Tablespoons Smoke Paprika (or regular)

1 1/2 teaspoon ground red pepper (cayenne)

2 teaspoons Worcestershire sauce

6 cups pecan halves

1/4 cup Plus 2 tablespoons unsalted butter, melted

Beat egg whites and salt with wire whisk until foamy.  Add sugar, paprika, red pepper, and Worcestershire sauce, beating well.  Stir in pecans and butter.  Spread on a baking sheet lined with aluminum foil & sprayed with non-stick spray.

Bake at 350 for about 30 minutes or until pecans are crisp, stirring every 10 minutes. 

Let cool and store in air tight container.

NOTE:  I like to add some almonds to my nut mixture, for example 4 cups pecans and 2 cups alomonds.  These are also delicious tossed in a salad!

Stylish Food Presentation

I think it's been documented here before, that I love stylish food presentation. So when Mandy Revzen sent over the pictures from her recent Housewarming Party, I was quite happy....then I was hungry!  What I love is that there are no fancy or gourmet recipes to fuss with.  But presented on skewers, and uniform rows, it looks like a million bucks.  BTW, food on a skewer should be a food group all it's own!  You can see more on Mandy's blog, Everyday Obsession.   

"Build Your Own Crostini" Bar

photo from Southern Living magazine

I don't know what it is this week, but I seem to be posting a lot about cheese & wine, and wine & cheese! Here's another great party idea - "Build Your Own Crostini" bar begining with what else...Cheese! Here's how it works:

1. Begin with sliced baguettes.
2. Provide 3 cheeses: goat, brie, blue, or cream (soft cheeses are best because they are spreadable)
3. Provide 3 flavorings: pepper jelly, apple jelly, peach preserves, honey, fig preserves
4. Provide 3 nut toppers (chopped & lightly toasted): walnuts, almonds, pecans

Set it all out in a pretty display and let your guests make their own little bits of joy!

Cheese, Glorious Cheese! {And Wine}

Simple-Elegance doesn't get much better than Cheese & Wine. The pairing of the 2 works equally well for a rustic picnic, or a glamorous soiree. The photos above offer some great suggestions for serving your cheese with style.

• Consider slicing your hard cheese into 'sticks' and laying them in a criss-cross form...adds height and interest.
• Looking for great ways to label which cheese is which? Use pieces of slate or broken terra cotta pots to write on with chalk, or marker.
• More home-improvement-store materials to use are small slabs of granite, or ceramic tiles.
• Find mirror 'trays' at local craft stores, or use your all-purpose white dishes for a streamlined look.
• For best results when tasting your cheeses, serve on plain baguette slices or water crackers so as not to mask the flavor of the cheese itself.

Good Suggestions for Wine & Cheese Pairings:

• Salty Gorgonzola with Sweet Reisling
• Brie with a California Chardonay
• Goat Cheese (Chevre) with Savignon Blanc
• Edam or Havarti with Pinot Noir
• Gouda with Merlot or Reisling

Some of my favorite wines for around $10-$12:

Cavit Pinot Grigio

Chateau St. Michelle Reisling (not overly sweet...it's just right!)

Barefoot Moscato (around $7, but very good with the taste of muscadine grapes)

Rober Mondavi Private Selection Pinot Noir

Woodbridge Cabernet (not too heavy for a cab)

Have fun planning and tasting your own Cheese & Wine combinations!

Food & Drink

Wondering what to serve the masses at your next cocktail gathering? Here are 2 tried-and-true recipes that should satisfy the taste buds as well as your need for prepping early and easily.

This Open House Punch is a classic thirst quencher, and I've never met anyone who didn't love it.
1 regular size can frozen lemonade concentrate, thawed and undiluted
1 regular size can frozen orange juice concentrate, thawed and undiluted
2 1/2 cups Bourbon
2/3 cup lemon juice
1 (2 liter) bottle Sprite, chilled
Combine first 4 ingredients and keep chilled if you are making it ahead. Add Sprite just before serving. Garnish with sliced orange, lemon, or cherry if desired.

These Sweet & Sour Chicken Cups are a delicious finger food.  Prepare the filling ahead of time and then just scoop them into the filo cups when ready to serve.
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 TBsp Vegetable oil
2 cups chopped cooked chicken
2/3 cup jarred sweet & sour sauce (from the Asian cooking isle)
1/2 cup slivered almonds, toasted
2 TBsp light soy sauce
2 packages frozen filo cups
Sautee red bell pepper and onion in vegetable oil over medium heat until tender.
Combine vegetable mixture with chicken, sweet & sour sauce, almonds, and soy sauce.
Refrigerate filling until ready to use.
To serve, heat oven to 400. Fill filo cups with filling and bake for 8-10 minutes or until filling is hot. This recipe easily doubles.
Note: I use the canned chicken breast from Sams (Members Mark brand). This is a premium canned chicken unlike that which you get at the grocery store.

Bacon-Wrapped Apricots {Stuffed With Almonds}

Here is a no-fail appetizer I love to serve to guests. You need to try this one....seriously. It is the perfect combination of mildly sweet and salty with a nice crunch from the almond.

Bacon-Wrapped Almond-Stuffed Apricots
12 dried apricots, cut in half cross-wise
24 whole almonds
8 slices Center Cut bacan, cut into thirds
Stuff each almond into the center of the cut apricot(there is a natural slit inside the apricot). Wrap 1 bacon piece around each stuffed apricot and secure with wooden toothpick. Place on a wire rack set on top of an aluminum foil-lined baking sheet. Bake at 375 for 20-25 minutes or until bacon is cooked to your desired color and crispness. Turn once half-way through baking.

Make a dipping sauce by combining 1/2 cup apricot preserves and 2 TBsp soy sauce. Microwave 30 seconds - 1 minute or until preserves are melted and smooth.

A Wine & Cheese Gathering

I recently hosted a Wine & Cheese themed gathering for the ladies. I decorated with earthy colors and natural/rustic elements. There are lots more pictures on our Facebook page!

Paper cones were filled with snacks and inserted into a wine bottle holder.

Several quotes about wine were displayed.

Here's the recipe for one of the hors d'oeuvres I served(pictured above).

Honey Chicken Salad Tartlets

2 cups chopped cooked chicken

2 celery ribs, diced

1/2 cup craisins

1/2 cup chopped pecans, toasted

3/4 cup mayonnaise

1/8 cup honey

1/8 tsp salt

1/8 tsp pepper

2 Packages frozen Filo Tartlet Shells

Combine all filling ingredients together and cover and chill for 2 or more hours. When ready to serve, fill each tartlet shell with filling.

Ham & Cheese Mini Muffins

Here are some Mini Muffins I made a couple weeks ago for a brunch. They were so good, several people asked for the recipe. FYI, I made 2 batches in 2 different flavors. Choose your favorite and serve for brunch OR appetizers!

Ham and Cheddar Mini Muffins3 Tbsp. butter
1 medium sweet onion, finely chopped
1 1/2 cups Bisquick
2 cups shredded cheddar cheese
1/2 cup milk
1 large egg
1/2 cup finely chopped cooked ham
1/2 cup "Real Bacon"
Melt butter over medium-high heat; add onion, and saute until tender. Combine bisquick and cheese in a large bowl; make a well in center of mixture.
Stir together milk and egg, blending well; add to cheese mixture, stirring until moist. Stir in onion, ham, and bacon. Spoon into lightly greased(PAM) mini muffin pans, filling 2/3 full. Bake at 425 for 18 minutes. Let stand 2-3 minutes before removing from pan. Makes 2 1/2 dozen.
For Ham and Swiss muffins: Use shredded Swiss cheese instead of cheddar; use 1 cup finely chopped cooked ham; and add 2 Tbsp Dijon mustard with milk and egg. Proceed as directed above.
Below is nothing special, just showing off the new scalloped circle punch I got. I made cupcake toppers for a family BBQ we went to.

Now Serving Skewers!

Is it just me, or does food taste better when served on a stick? I'm not talking about the grilled kabobs you're so familiar with. I'm talking individual sized appetizer bites prettily displayed on a long wooden skewer or short fancy pick. Flavorful Bites! A great example for skewered appetizers are caprese skewers with marinated mozzarella, basil, and grape tomatoes.

Or try a chunk of ham(smoked or honey roasted), slice of apple, and a chunk of blue cheese. YUMMMMM! How else can you get all these flavors to combine in your mouth together?

Presentation is Everything! Make your pigs-in-a-blanket or meatballs more elegant by serving them in little rows on a skewer.

Wrap a piece of ham around a chunk of pineapple, place a cherry on top if you like; skewer it into a pineapple and your guests will be impressed!

Fun for kids! This fruit presentation is Georgeous! How could anyone resist eating their fruit when it looks like this? Cut flower shapes into fruit using cookie cutters. Perfect for a kid's party or Spring shower.

Another perfect idea for special kids breakfast or any brunch menu: french toast kabobs(from the freezer section!) paired with fruit.

Here's a Tip: If you want to display your "sticks" upright in rows, use a container and fill with craft foam so the sticks will hold. Then cover the foam with something that follows the theme such as cranberries at the holidays, jelly beans or other small candies, colored basket filler, craft moss, etc. Just make sure the food will not touch the non-edible filler.

More delicious combinations on a stick!:

• cheddar cheese cube stacked with pineapple chunk
• antipasto skewers: cooked cheese filled tortellini, chunk of pepperoni, cube of cheese, olive, grape tomato, all drizzled and marinated in Italian dressing
• Cube of dense bread(focaccia, ciabatta), cube of salami, cube of smoked provolone

Cheesy Bacon Bread Appetizer

Here's our appetizer recipe from New Years eve. It's yummmy!

Cheesy Bacon Bread Appetizer:one loaf french baguette
1 cup mayonnaise
7-8 oz. gouda cheese, shredded
1 lb. bacon, cooked and crumbled
Slice bread into 1/2 inch slices. Combine remaining ingredients and spread onto bread. Bake at 350 for about 7 minutes. Let cool slightly so as not to burn the roof of your mouth(like I did).

Holiday Appetizer Party

Are you in need of a delicious appetizer recipe for a Holiday get-together? Here are 3 that I have recently made and gotten rave reviews:

Spinach-Artichoke Party Cups

36 small wonton wrappers

1 small can(8 1/2 oz)artichoke hearts, drained and chopped

1/2 of a 10 oz package frozen chopped spinach, thawed and well drained

1 cup shredded monterey jack cheese

1/2 cup grated parmesan cheese

1/2 cup mayonnaise

1 clove garlic, minced

Preheat oven to 325 and spray mini muffin pan lightly with PAM. Press one wonton wrapper into each cup and spray lightly with PAM again. Bake about 9 minutes or until lightly golden. Repeat with remaining wontons.

Combine remaining ingredients and mix well.

Fill wonton cups with mixture and place on a baking sheet. Bake about 7 minutes or until warmed through. Enjoy.

Marinated Cheese

1(0.7 oz) envelope Italian dressing mix

1/2 cup vegetable oil

1/4 cup white vinegar

2 Tbsp minced green onion

2 Tbsp water

1 1/2 tsp sugar

12 oz block Monterey Jack cheese, chilled

12 oz block Cheddar cheese, chilled

1(4 oz)jar chopped pimiento, drained

Wisk together first 6 ingredients.

Cut cheeses in half lengthwise. Cut each half crosswise into 1/4 inch slices. Arrange slices in shallow dish alternating monterey with cheedar and overlapping slightly. Pour marinade over cheese and cover and chill at least 8 hours. Arrange cheese on serving dish and pour marinade over it. Top with pimiento.

Serve with french bread slices and water crackers.

Roast Beef Party Sandwiches

1/2 cup finely chopped walnuts, lightly toasted

2 packages party rolls

2/3 cup peach preserves

1/2 cup Dijonnaise

3/4 thinly sliced deli roast beef, chopped

1/2 pound sliced Havarti cheese

Slice the tops off of rolls without seperating the individual rolls, creating a top and a bottom per package. Spread preserves on the top portion and sprinkle with nuts. Spread dijonnaise on bottom portion and layer on roast beef and cheese. Cover with top half of rolls and wrap in aluminum foil. Bake at 325 for 20-25 minutes or until cheese is melted. Slice into individual sandwiches.

"Snake" Sandwich

Make this snake sandwich using refrigerated french bread dough. Put it on a baking sheet and roll it out just a little longer and shape it into an "S" to look like a snakes body. Bake as directed. After it cools cut it lengthwise and just add any sandwich fillings you like. Place 2 olives for eyes, using toothpicks to secure them. Use roasted red pepper for the tongue. Enjoy!

EEK! There's A Dead Guy In My Dip!

Want a memorable dip presentation on your buffet table this Halloween? Here is an awesome "coffin" filled with dip and a little skeleton nestled inside. Using a firm loaf of bread and a skeleton found almost anywhere this time of year, you can make this yourself. Find out step-by-step at Woman's Day. Fill with Lipton's famous spinach dip and you have a snack to "die" for!

Spinach Dip

1 10-oz package frozen chopped spinach(thaw & sqeeze out liquid)

1 cup mayonnaise

1 cup sour cream

1/2 cup chopped onion

1 package Lipton Veggie Soup Mix

1 can water chestnuts-chopped

Combine all ingredients and chill for a couple of hours to let flavors blend. Serve with crackers and bread cubes.

Even At A Party, We Must Eat Our Veggies!

I LOVE party food. Seriously, I could LIVE on appetizers alone! Of course we do need our vegetables so what's more classic than veggies-n-dip? Here is the cutest presentation I've seen for them. The idea of individual servings is much more appetizing and I'm sure your guests will comment on how clever you are!

These would also be lovely in martini glasses and in paper or plastic cups for children's parties.