Jalapeno-Lime Deviled Eggs

Jalapeno-Lime Deviled Eggs 6 hard boiled eggs 1 1/2 tsp. fresh lime juice 1 T. minced fresh jalapeno {seeds & ribs removed} 1 T. minced fresh cilantro 1/4 tsp. salt 1/8 tsp. minced lime zest {plus extra zest for garnish} 1/4 c. mayonnaise Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl. Mash yolks with a fork until they resemble a sandy texture. Mash in lime juice, jalapeno, cilantro, salt, and lime zest until well combined. Add mayonnaise; stir until well combined and smooth. Place yolk mixture in a piping bag fitted with a large round tip *. Pipe yolk mixture into the cavity of each egg white. Garnish each deviled egg with lime zest and a small piece of jalapeno {for a spicy topping ~ be careful not to include seeds!} or a cilantro leaf {for a milder topping}. Refrigerate for two hours or overnight before serving to allow flavors to meld. * I use a disposable piping bag. A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites. Note ~ If preparing in advance, be sure to sprinkle lime zest only on the yolk filling portion of the eggs as the zest will make green dots on the whites as the eggs sit.

LEPRECHAUN LUNCH

LEPRECHAUN LUNCH Supplies: white melting candies rainbow sprinkles white pop corn M&M's Pop your popcorn and melt you white chocolate. Spread the popcorn on a cookie sheet but do not dump the whole bag out, otherwise you may have unpopped kernels in your mix. Pour the melted chocolate over the popcorn and mix well. Sprinkle with the rainbow sprinkles- Once you do this do not mix the popcorn otherwise you will coat the sprinkles and they wont be rainbow anymore. Once the mix has set (this may take an hour or longer) add in your M&M's. Serve in a big bowl or make into individual snacks. For the individual snacks, I only used the green M&M's

SLOW COOKER 3 INGREDIENT KIELBASA BITES

SLOW COOKER 3 INGREDIENT KIELBASA BITES 2 lb kielbasa or smoked sausage 1 cup apricot preserves 1/2 cup dijon mustard Cut the sausages into bite-size pieces,set aside. Combine apricot preserves and dijon mustard in a small bowl and whisk until smooth. Combine everything in the slow cooker and cook on low for 4 hours. Serve immediately.

NOODLE - SALAD WITH SHRIMP

NOODLE - SALAD WITH SHRIMP MAKES 4 SERVINGS 3 tbs sugar 1/3 cup lime juice plus wedges 2 cloves garlic, grated 1 serrano chile pepper, sliced 1 tbs fish sauce 2 tbs oil 12 oz shrimp, peeled, deveined, tails intact 8.8 oz pkg thin rice noodles 1/2 head lettuce, sliced 2 carrots, grated 1/2 cucumber, sliced 1 cup chopped herbs Bring a pot of water to a boil, combine sugar and 2 tbs hot water in a bowl, stir until dissolved. Stir in lime juice, garlic, chile, and fish sauce, transfer 2 tbs dressing to a bowl, whisk in oil. Add shrimp, toss, set aside. -Add noodles to boiling water, cook as label directs, drain. Add noodles to bowl with remaining dressing, add lettuce, carrots, cucumber, and herbs, toss. Heat a grill. Grill shrimp until charred and cooked through. Arrange over noodles. SERVE with lime wedges

CHOCOLATE MAYO CAKE WITH PEANUT BUTTER FROSTING

CHOCOLATE MAYO CAKE WITH PEANUT BUTTER FROSTING CAKE: 2 cups all-purpose Flour 2/3 cups unsweetened cocoa powder I prefer Ghirardelli Cocoa, it tastes heavenly... 1 1/4 teaspoon baking soda 1/4 teaspoon baking powder 3 eggs 1 2/3 cups sugar 1 teaspoon vanilla 1 cup Mayonnaise (can be Light Mayo) 1 1/3 cups water Mix all wet items first in a mixing bowl till well blended. Add all dry items except the flour and cocoa. Once well blended, add the flour and cocoa a little at a time. Once it is well blended, pour batter into a greased (and floured?) baking pan and bake at 350° for 30 minutes and/or a toothpick comes out clean. Cool cake completely before frosting. FROSTING: 3 cups powdered sugar 1/3 cup peanut butter 1 1/2 teaspoons vanilla Cream together peanut butter and vanilla. Then slowly add sugar till well blended. If too thin, add more sugar. If too thick, add (about a tablespoon at a time) of peanut butter till it is creamy. Spread over cool cake. (Heat frosting in the microwave for a few seconds for easier spreading, or heat on low on your stovetop if you're opposed to microwaves)

Pineapple Pie

Pineapple Pie 1 1⁄2 cups sugar 1⁄2 cup butter 1 cup crushed pineapple 3 tablespoons flour 1 teaspoon vanilla 2 eggs 1 unbaked pie shell Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Crazy Good Casserole

Crazy Good Casserole 4-5 boneless, skinless chicken breasts 6 strips of quality bacon – cooked and crumbled 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box (16 ounces) dried spiral pasta 1 tablespoon garlic powder Salt and pepper to taste Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top