Grandma Pat's Deviled Eggs

Ingredients

• eggs
• mayo, Duke's
• apple cider vinegar
• celery, finely minced
• white onion, finely minced
• paprika
• S&P

Directions

1. Fill a large pot with 1 inch of water. 
2. Place steamer insert inside, cover, and bring to a boil over high heat. 
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
4. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. (Store in the refrigerator for up to 5 days.)
5. half each hard boiled egg
6. scoop out cooked yolk into a mixing bowl
7. mix together cooked yolks, apple cider vinegar, Duke's, minced celery, minced onion, salt and pepper until creamy.
8. pipe mixture back into egg whites
9. top with a sprinkling of paprika

Cheddar-Dill Scones

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow Cheddar, grated
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions

1. Preheat the oven to 400 degrees F.
2. Combine 4 cups of flour, the baking powder, and salt in the bowl.
3. Add the butter and cut in until the butter is in pea-sized pieces.
4. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
5. Combine until just blended.
6. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
7. Mix until they are almost incorporated.
8. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.
9. Roll the dough 3/4-inch thick.
10. Cut into 4-inch squares and then in half diagonally to make triangles.
11. Brush the tops with egg wash.
12. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Notes
Yield:16 large scones

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/cheddar-dill-scones-recipe.html

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. 
3. Mix them in a bowl with the olive oil, salt and pepper. 
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. 
5. Shake the pan from time to time to brown the sprouts evenly. 
6. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Notes
Total Time: 50 min
Prep: 10 min
Cook: 40 min
Yield: 6 servings
Level: Easy

Source
1999, The Barefoot Contessa Cookbook - http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2.html

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

Slow Cooker Chocolate Pudding/Lava Cake

Ingredients

• 1 chocolate box cake
• 1/2 cup vegetable oil
• 1 1/4 c milk
• 3 eggs
• 1 package of pudding
• 2 cups milk
• 1/2 cup semi sweet chocolate chips

Directions

1. Mix chocolate box cake and pour into slow cooker.
2. Then mix box pudding and layer on top of cake mix. 
3. Sprinkle chocolate chips on top as you like.
4. Cook on high for 2 1/2 hours.
5. Enjoy on it’s own or with vanilla ice cream.

Notes
Optional: vanilla ice cream

Source
https://www.facebook.com/buzzfeedtasty/videos/1645634399022536/?permPage=1

Buttermilk Biscuits

Ingredients

• 3 cups soft white flour, like Southern Biscuit, White Lilt or similar brand flour
• 1 heaping tablespoon baking powder (fresh!)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 tablespoons cold vegetable shortening, cubed
• 1 1/3 cups cold buttermilk
• 4 Tbs butter, melted

Directions

1. Heat oven to 450 degrees.
2. Sift flour, baking powder, baking soda, salt and sugar together in a bowl.
3. Using a pastry cutter, cut-in cold shortening into dry ingredients until coarse with a few lumps. Shake bowl to bring large clumps to the top.
4. Stir in buttermilk with a spatula until a loose ball forms. Do not over mix
5. Turn dough onto floured surface and knead four times. Pat into a circle, 3/4-inch thick and cut with a well-floured 2-1/2-inch sharp biscuit cutter.
6. Place close but not touching on a parchment-lined or Silpat lined sheet pan. Bake for 7 minutes, turning halfway through baking, then 8 minutes more, 15 minutes total.
7. Once out of the oven, brush tops with melted butter and serve immediately.

Notes
- Yields about 12 biscuits
- Use aluminum free baking powder (like Rumford’s).
- Using Southern flours made with soft winter wheat and less protein help make your biscuits lighter and fluffier. If you can't find one of these flours, use what all purpose flour you can find, or see link below.
- Crisco instead of butter will also contribute to a lighter, fluffier biscuit.

Source
http://therecipe.nandointeractive.com/williard-doxeys-biscuits
Buttermilk Substitutions - http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757

French Onion Tater Tot Casserole

Ingredients

• 1 (30-32oz) package frozen tater tots
• 1 (10 3/4oz) can Cream of Chicken soup
• 1 (16oz) container French Onion Dip (Kraft)
• 8 oz shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
2. In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.
3. Bake for 45 - 60 minutes, until bubbly.

Notes
Serves 8 - 10

Source
http://www.plainchicken.com/2015/10/french-onion-tater-tot-casserole.html

Sloppy Joe Tater Tot Casserole

Ingredients

• 1 pound of hamburger
• 1/2 yellow onion, diced
• 1 can of Manwich
• 1 can of corn, drained
• 1 (16 oz) bag of tater tots
• 1 cup of grated cheddar or mexican blend cheese

Directions

1. Brown hamburger and onion. Drain liquid mix in Manwich and corn.
2. Pour into a greased baking dish.
3. Add a thin layer of cheese.
4. Cover mixture with tater tots and cover with cheese.
5. Bake on 450 for 25 minutes (And tots are golden brown)

Source
http://thecolbertclan.com/foodie-friday-sloppy-joe-tater-tot-casserole

http://centslessdeals.com/2013/10/sloppy-joe-tater-tot-casserole-recipe.html

Key Lime Pie

Ingredients

• 1 9" vanilla or graham cracker pie crust
• 20 oz sweetened condensed milk
• 3 egg yolks, no whites
• 12/ - 12/3 cup freshly squeezed key lime juice

Directions

1. preheat oven to 350°
2. juice key limes
3. blend sweetened condensed milk, egg yolks and key lime juice
4. bake 10 min @ 350°
5. let stand for 10 min
6. refrigerate for at least 1 hour before serving

Notes
- can use 1 extra egg yolk for key lime bars

Source
Aunt Robbie's recipe

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html