Deviled Eggs

So Easter really isn't the easiest day to decide to be sensitive to the smell/taste/texture of eggs. But I whipped up some deviled eggs anyway, and kind of pieced together a couple of recipes to make my own. I have winged in the past with irregular success; since we're sharing with other this year, I wanted to make sure I came up with something good.

6 hardboiled eggs

1/4 C. mayonnaise

2 Tbsp. onion, finely chopped

1 Tbsp. mustard

1 Tbsp. horseradish

3 Tbsp. sweet relish

dash of hot sauce

salt & pepper to taste

paprika (as garnish)

- Halve the eggs lengthwise and scoop out yolk portion into a bowl. Set aside the egg whites. Mash yolks with a fork to desired consistency.

-Stir everything into crumbled yolks, except paprika.

-Scoop generous portions of yolk mixture back into holes in egg white halves. Top with paprika and serve.

Notes: I was aiming for using a dozen eggs, but ended up with 10. So I almost doubled the recipe, but it was not an exact science. Because I'm lazy, I used minced onion in place of freshly chopped onion. Also, I used Cholula for the hot sauce and it tasted just fine; I probably used more than a dash.

Crockpot BBQ Little Smokies and/or Meatballs

Serves: Many in Time: 2-4 Hours

1 pkg. Little Smokies polish sausages

12 oz. chile sauce

12 oz. grape jelly

1 Tbsp. brown sugar

1 Tbsp. lemon juice

-Mix chile sauce, grape jelly, brown sugar, and lemon juice in crockpot. Add meat. Cook on low in crockpot until heated through and fully combined, 2-4 hours.

Notes: We use "Homade Chili Sauce" as the name brand stuff. It's all I've used, so I don't know how the other works. Also, you can add either a Little Smokies and/or frozen meatballs as desired. For our Super Bowl snacks, and because I overdo things, I had two packages of Little Smokies, one package of meatballs, and I doubled the "sauce" portion. It was a decent sized pot full, and we had days of leftovers.

Vomit Dip

The name may be disgusting, but it's accurate in describing the apperance. This is a case where you can't judge it by how it looks. It's some pretty yummy, easy dip!

1 pkg. Fiesta Ranch dressing mix

1 (16 oz.) container sour cream
1 can (4.5 oz.) diced green chile peppers
1 can (small) diced black olives
2/3 C. shredded cheddar cheese

-Mix all ingredients and refrigerate until ready to use. Serve with tortilla chips.

Notes: Don't drain the chile peppers, but do drain the olives. Add as much cheese as you like, this is just an estimate. I like to use reduced fat sour cream, but the fat free stuff doesn't work as well.

Halloweenies

Serves: Many in Time: 30 mins

44 cocktail-sized smoked sausages (approx. 1-16 oz. pkg.)

1 (8 oz) tube Pillsbury Recipe Creations crescent dough sheet

1/2 C. creamy Dijon mustard

1 Tbsp. dried oregano

-Prepare two large cookie sheets by lining them with parchment paper. Preheat oven to 375 degrees.

-Spread crescent dough sheet out on a prepared work surface. Roll to approximately 14 in. X 11 in. in size. Cut in half vertically.

-Cut each half of the dough into small strips, approximately 22 strips per side. Wrap each strip around one cocktail sausauge, securing the ends. Place about 2 inches apart on cookie sheets.

-Bake for 14-20 minutes, until dough is golden brown. Meanwhile, mix Dijon mustard and oregano in a small dish to use as dip (if desired). Also if desired, use a toothpick in the dip to give your mummies eyes.

Notes: wrapping the dough around the sausages took the most time. I didn't do eyes because I'm lazy. And these also tasted just as good with ketchup or regular mustard for dip. Overall, this was a fun little appetizer.