Posts Tagged appetizer recipes

The Devil Made Me Do It

Here’s another staple of appetizerland that I’ve never made before: deviled eggs. This Food Network recipe isn’t anything special. In fact because I omitted all of the garnishing, they were really just your basic deviled eggs.

The funny thing about this recipe is that it comes from Paula Deen and contains absolutely no butter. I know, right? There’s also no deep frying (which would make it more like a Scotch rather than devil egg… but some people consider the Scottish to be devils… so there’s that). Anyway, no butter, no lard, no oil. Just some mayo which seems pretty standard for deviled eggs.

Traditional Southern Deviled Eggs

  • 7 large eggs, hard boiled and peeled
  • ¼ C mayonnaise
  • 1½ T sweet pickle relish (I abhor sweet relish, so I used dill relish. And, it came out just fine and dandy.)
  • 1 t prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced and pimentos, for garnishing (I hate both of these so I eschewed them completely.)

Halve the eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with all the icky stuff above. Store covered in the refrigerator.


A decent, easy-to-make deviled egg. Now that I’ve tried this one, I can honestly say that I prefer my eggs in salad format (egg salad sandwich being my all time favorite sandwich). But, if I have to devil eggs, these are suitable, if a bit bland. I might add a dash of Tabasco next time.

Deviled eggs on a plate


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Here Piggy Piggy

Continuing my appetizers for dinner mood, I decided to try my hand at the king of all finger foods—pigs in a blanket. I don’t remember ever having these as a child. I think my mom was probably too afraid of the choking hazard a blanketed pig posed to my style of eating (inhale anything that seemed like junk food). By the time I could safely eat these delightful little morsels, I was old enough to fully appreciate the full-blown hot dog. (And, yes, I just realized how kinda dirty it is to put the words blown and hot dog next to each other… so, I’m with the dirty birdies reading this.)

I found this recipe on the Food Network web site so it’s a little bit more highbrow than just wrapping mini weenies in flaky crust. (Yeah, that’s right. I called pigs in a blanket highbrow. I know I’m slipping. Call it depression, call it motherhood. But I’m tired.)

Neely’s Pigs in a Blanket with Tangy Dipping Sauce

  • 1 (8 oz) can original crescent dough
  • ¼ C Dijon mustard
  • 20 mini hot dogs or cocktail franks
  • 1 egg, lightly beaten
  • Poppy seeds or sesame seeds (I used sesame seeds.)

For the dipping sauce:

  • ½ C sour cream
  • ½ C mayonnaise
  • 3 T Dijon mustard
  • 1 T whole grain mustard

Preheat the oven to 350°. Cut each triangle of crescent roll dough into thirds lengthwise, making three small strips from each roll. Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on one end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with seeds. Bake until golden brown, about 12-15 minutes.

While they’re baking, let’s make the sauce. Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. (Can be made a day ahead.)

Serve the pigs in a blanket warm.


Really, really good. I am ashamed to admit it, but I like pigs in a blanket. This was just a bunch of yum.

Pigs in a Blanket

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Mermaids Monday

I’ve been having a Mermaids moment lately. Well, let’s be honest. I’ve been having a Mermaids month. Of what, pray tell, am I speaking? It’s the moment in time when you realize that you’ve actually been cooking like Cher in Mermaids. I know, not a very good movie to be referencing, but it kind of sticks with you, right? Oh, you haven’t seen it? Or, at least, not recently? Have no idea what I’m blathering on about?

Fine. I guess I have to do all the heavy lifting in this relationship. Cher starred as a single mother in the 1950s or 1960s. Her daughters were played by Winona Ryder and Christina Ricci back when they were young, dark haired, and not at all having troubles with their careers. Anyway, Cher’s character would only ever make finger food for dinner. That’s it. Just canapés, things on sticks, and chips with dips. I’ve been kind of doing that lately. And, even better, they haven’t been anything terribly creative. We’re talking the Kraft web site here… nothing fancy.

That’s right, I took a month off from blogging to bring you carrot pinwheels from (February in the Midwest just depresses the hell out of me.)

Carrot Pinwheels

  • 4 flour tortillas (8″)
  • 6 T chive and onion cream cheese (although I’ve used regular cream cheese)
  • 4 carrots, finely shredded (about 1 C… I discourage buying the pre-shredded variety as they are a bit too fat and long to make a decent roll)
  • 4 green onions, thinly sliced

Spread tortillas with cream cheese. Top with vegetables. Roll the tortillas tightly; wrap individually in plastic wrap. Refrigerate 30 minutes.

Unwrap roll-ups; cut each into six pieces just before serving.


You’ll really only get four or five pieces per wrap, depending upon how thin you slice them. (If you want pretty rolls, you’ll have to snip off the rounded edges of the tortillas. So, that limits what you can serve. Or, instead of 8″ tortillas, opt for the large 10″ variety to get more out of each roll.)

Carrot pinwheels on a plate

Obviously, I doubled the recipe.

And, that’s it. Easy as wrap! They’re good for appetizers or if you have a finicky toddler at home. I’m not going to oversell it because it’s just a wrap, after all.

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