Archive for the ‘Recipes’ Category

Crabby Eggs (Deviled Eggs)

Like I promised you, here’s another spectacular recipe for deviled eggs! This one is from one of my cookbooks, Deviled Eggs by Debbie Moose. I just had to share this one with you, because it’s so delicious. For tips on how to prepare the eggs, please check the previous posts. Enjoy!


Crabby Eggs

-6 hard-cooked eggs, peeled, cut in half (longway), and yolks mashed in a bowl
-2 tablespoons mayonnaise
-2 tablespoons sour cream
-1/3 cup chopped cooked crabmeat, picked over for shells and cartilage
-3 tablespoons plus 1 teaspoon diced avocado
-2 teaspoons chopped onion
-2 teaspoons capers, drained well
-1 teaspoon chopped garlic
-1 teaspoon fresh lemon juice
-1/2 teaspoon celery seeds (found in the spice section of your supermarket)
-salt and black pepper to taste
-paprika for garnish

1. With the yolks in the bowl, add the mayonnaise, sour cream, avocado, onion, capers, garlic, lemon juice, and celery seeds in. Mix thoroughly.
2. Place the mixture into the whites of the eggs, and add the crab meat on top.
3. Garnish with paprika, salt, black pepper, a bit of lemon juice, and celery seeds.


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Now, with summer comes those fruity little drinks everyone loves. From lemonade to ice tea, I’m bringing you guys recipes all this week for some great drinks. To start off, check this one out!

Strawberry and Honey Lemonade

Here’s a spin on the classic favorite, Strawberry Lemonade. This recipe will make 20 ounces. Take in mind, you’ll be mixing two different liquids together to get the resulting Strawberry and Honey Lemonade.

1st Mixture: 1 cup of water, 3-5 strawberries (sliced into 4 pieces each) , 1 cup of white sugar, 1/2 cup of brown sugar, and 2 tablespoons of honey

2nd Mixture: 7 cups of water, 3/4 cup of lemon juice, 1/2 cup of fresh orange juice, 1/4 cup of finely sliced peaches


Using a pan, turn the heat on to the maximum. First add the ingredients from the first mixture together and mix together frequently for about 10 minutes. Remove from heat completely, cover with plastic wrap, and place in the refrigerator until it’s fairly chilled.

After chilling the first mixture, find a large pitcher or container to place it in. Then, add the 7 cups of water in and stir. Finally, add the remaining ingredients.

*If you’re a fan of cinnamon like me, after pouring into a glass to serve, sprinkle a bit of it on top and add a lemon slice onto or into the cup. Enjoy!

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The Jooby Doos (Deviled Eggs)

Hey there, I’ve recently tested out a new recipe for deviled eggs. It turned out to be quite a hit, so now I’m sharing the recipe with you. Check it out!

*For tips on cooking and peeling the egg, check the previous article caled Deviled Eggs (Getting Ready).


The Jooby Doos

*This recipe will make 10 pieces, or 5 full eggs.

-5 hard-cooked eggs

-a spoonful of freshly cut chives

-a spoonful of cilantro

-2 teaspoons of fresh lemon juice

-1/4 cup mayonnaise


-black pepper

-1 teaspoon freshly cut sweet onion

-1/2 teaspoon of jalapenos

-1/2 teaspoon of blue cheese


1) Take the 5 hard-cooked eggs, and peel them.

2) After doing this, rinse the egg in cold water for a few seconds and then slice it in half so that you have two long pieces of the egg (Oval-like pieces)

3) Scoop the yolks out and place them in a bowl.

4) Add the mayo, cilantro, lemon juice, chives, jalepenos, blue cheese, and mix them all together until you get a creamy-like paste.

5) Fill the eggs with the mixture, add some salt and pepper, and garnish with a cilantro.

6) Bon Appetitite!

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With Spring, it’s a great time to welcome those delicious Deviled Eggs! They’re easy to make, delicious, and come in a variety of flavors.

Deviled eggs were intentionally supposed to have a bit of spice in them so it’d be a bit “dangerous” to try, hence the term “deviled”. But, nowadays, chefs and cooks are changing it up and adding flavors to deviled eggs that don’t have to be spicy.

But, anyways, to make good deviled eggs, you must first know how to boil an egg correctly and how to peel an egg without ripping the whole thing apart.


1) Place the eggs in a pan large enough to hold the eggs in a single layer and cover them with cold water until it’s an inch above the eggs.

2) Turn on the heat until it’s at it’s maximum.

3) As soon as it reaches a full boil, completely remove the pan from heat and put the lid on.

4) Let it sit for 15 minutes.

5) Remove the eggs, rinse them in cold water, and set them aside.


1) First, you’re going to want to crack the egg all around, but not so that the cracks are super tiny all over.

*Be careful when doing this-you don’t want to hit the egg so hard that it pushes or tears the whites.

2) Next, you should have some running cold water at a low to medium strength and placed the egg under the water.

3) Try starting at one of the ends of the eggs and being very gentle, peel it aside.

4) Now, look for that thin plastic-like covering inside and lift that up and tear from there.

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