Deviled Eggs

I recently read an article in a magazine that said no covered dish party is complete in the south…..without deviled eggs.  That could not be more true!  Whether it be a family get together, Easter, or football tailgates, deviled eggs always made an appearance.   Both of my grandmothers both made delicious deviled eggs.  My maternal grandmother made them with mayo and pickles and my paternal grandmother made them with pickles and pickle juice.  My mom and I (unfortunately) couldn’t put our hands on either of their recipes (they more than likely just made it up in their heads), so I decided to try out a this deviled egg recipe from southern living.

I think the hardest part of making them in my opinion is hard boiling the eggs.  Its always a little discouraging when you think you’ve cooked your eggs perfectly and you slice them open and they are either way over cooked with a green line around the yolk or way under cooked.  While flipping through southern living I found this gem of an article explaining the perfect way to hard boil an egg.  The perfect article to find around Easter!


(No that is not my icing covered fingers to the right….it is the opposite side of the magazine 🙂 )

What you’ll need for the deviled Eggs:



6 large eggs

2 tablespoons mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon prepared mustard (yes, all I had was spicy…so I didn’t use as much, but with the sweet relish it tasted good!)

salt and pepper to taste

-First place your 6 eggs into a saucepan.  Add water until the eggs are completely covered.  Place on the stove and bring to a slow simmer.


Once the water has come to a very slow simmer (if they simmer too much they can crack) set your timer for 10 minutes.  Keep the water going a consistent simmer until the 10 minutes are up.  Drain and run cool water over the eggs until they are cool to touch.  Crack the eggs and start peeling.  Once they are peeled slice length-way.


I was pretty happy with how my eggs turned out.  They were maybe slightly under cooked in the center….but overall I was happy with the finished product!

After all of the eggs have been halved, removed the yolks and place in a bowl.  With a fork mash the yolk, mayonnaise, mustard, sweet relish, salt and pepper together.  Spoon the yolk mixture back into the egg whites.   Garnish with paprika.


Happy Easter everyone!


Dill Dippin’

Good morning, friends!   I hope each of you had a fun Thanksgiving filled with good food and family!  I spent my first Thanksgiving with my husband’s family.  LJ’s uncle Tim cooked up a turkey on the grill.  Everyone brought sides and desserts to share.  Boy, were we stuffed by the end of the day!  It’s always fun to see what traditions other families do on the holidays.  We had a great time and I look forward to spending many more holiday’s with them.

Yesterday morning, LJ and I packed up our car at 5 am (with Molly, our golden retriever in tow) and headed down to Blacksburg for the annual Commonwealth Cup.  My parents have season tickets to Virginia Tech games and this was the first time we were able to make it down for a game this season (we’ve been a little busy with the wedding).  It was one of the coldest games I’ve been to.  It actually started to flurry while we were tailgating.  I was pretty nervous about the game since we’ve had a pretty disappointing season.  Even with our worst season in over 20 years, we pulled off a win against the Wahoos!  It always feels good to beat UVA 🙂

LJ and I freezing in the stands waiting for the game to start.

Now, for those of you who went to a big football school, you know the best part of the game is the tailgating.  Since it was a 12 o’clock game, we decided to have appetizers before the game and the big meal after the game (we had Smithfield’s BBQ yesterday… southern BBQ!!).  Even though it was freezing, my dad and I still had our Bloody Mary (Floyd tradition before Tech games).  For the tailgate I decided to make dill dip with fresh veggies.  As you can see from Megan’s thanksgiving post….dill dip is a common appetizer around the holidays in our family.  It’s one of our maternal grandmother’s (Daga’s) recipe.  It’s perfect to make for tailgating!

Print Dill Dip Recipe

What you’ll need for dill dip:

1 cup mayo

1 cup sour cream (or plain greek yogurt…if you want to cut down the fat)

2 Tablespoons dehydrated parsley

3 Tablespoons dried minced onion

4 Teaspoons dill weed

4 teaspoons Beau Monde

I chose to use the light version of mayo and sour cream.  I am positive that Daga went with the regular versions, but its up to you!  Now I would also like to point out the type of mayo I used:  Duke’s Mayonnaise.

This, my friends, is definitely a family favorite.   If you are looking for a good southern mayo….search no farther.  I can remember Megan and I going to visit our great-grandmother Ginnie in Burkeville, Virginia.  She would always have a jar of Duke’s mayo in her refrigerator.  It was perfect on a tomato sandwich with fresh tomatoes from the garden.

Now back to the dill dip…..First add your mayo and sour cream to a small bowl.  Mix together well.

Next add all of the remaining ingredients (parsley, minced onion, dill weed, and beau monde).  Mix together well.

Chill until ready to serve.   Place dip in a bowl and serve with fresh cut veggies.  Enjoy!

LJ, Molly, and I are off to pick out our Christmas tree.  Happy Sunday!

Pumpkin Bars

I couldn’t believe walking through the grocery store today that the day after Halloween there are already tons of Christmas displays! Whatever happened to Thanksgiving and enjoying the rest of Fall before we jump into Winter?  Well today I wanted to share a favorite Fall recipe that I love to make for tailgating, Fall pot-lucks, and of course Thanksgiving.  I’m actually making it for my friend Rachel‘s baby shower (a special request from her)!  It’s easy and a different take on traditional pumpkin pie.  This is a somewhat skinnier version, but some things like butter you just can’t cut out of this recipe and get the same results!

Here’s what you’ll need…

Print Recipe Here

1 1/4 cup of flour (I used whole wheat)

1 1/4 cups brown sugar

3/4 cup cold butter (1 1/2 sticks)

1/3 cup almonds (you can also use crushed walnuts or chopped pecans)

3/4 cup egg beaters or egg whites

1 15 oz. can of pumpkin

1 8 oz. package of reduced fat cream cheese, softened

1 Tbsp. pumpkin pie spice

To start, pre-heat the oven to 350 F and grease a 13 x 9″ baking dish.

Measure out the flour.

and 3/4 cups of the brown sugar in a medium bowl… I might have gone a little over!

Cut your stick and a half of butter into chunks like so…

then put them in with the flour mixture.

Cut the butter into the flour mixture using  pastry cutter or two knives until the mixture looks like coarse crumbs.

Then add in the 1 cup of oats and 1/3 cup of almonds to the flour mixture

I usually add 1/2 tsp. of pumpkin pie spice to this mixture as well, but that’s up to you.

Pour all of the flour mixture EXCEPT about 3/4 cup into the baking pan and press to cover evenly to make the crust.

Bake the crust for 15 minutes or until golden.

While the crust is baking, beat the cream cheese, remaining sugar, eggs, pumpkin pie spice, and pumpkin with a mixer for about 2 minutes.

Pour over the crust once it has finished baking.

Make sure it’s evenly spread…

Then sprinkle the remaining crust mixture on top and bake for 25 to 27 minutes and cool completely.

Cut into bars and serve!  Store remaining bars in the refrigerator or freezer!

What’s your favorite Fall treat?

Apple Pie-Infused Bourbon

‘Tis the season for apples, spice, and everything nice (Fall tailgating)!  Southern Living Magazine is a staple in our family, just like the morning paper.  I remember my mother, grandmother DaGa, and aunts always had stacks of the magazine and were excited to try new recipes, especially the seasonal ones.  So the other day I was perusing the September 2012 issue of Southern Living and found a fabulous recipe for Apple Pie-Infused Bourbon.  I was preparing for an upcoming tailgate for a Virginia Tech football game and decided to give it a shot (no pun intended).  I mean what’s more Southern than Bourbon?  So although this is not a family recipe, it was definitely share-worthy and I thought I would review it for you.  I was skeptical at first if it tasted really like apple pie, but let me tell you… it’s delicious!


1 Golden Delicious Apple (I used a Matzo which is a cross between a Golden Delicious and Granny Smith)

2 Cinnamon sticks (I used 3, to try but wished I had stuck to 2 like the original recipe)

1/4 tsp. ground nutmeg

1 750 milliliter bottle of bourbon (I used Jim Beam)

1/4 cup simple syrup (I used 1 cup organic whole cane sugar and 1/2 cup water, you can use regular sugar)


First, chop the apple.

Measure out the nutmeg and cinnamon sticks.

Put in a 1 quart jar or glass container (I just happened to have this huge old mason jar from my grandmother house!)

Then, pour in the bourbon….

Once all the bourbon is in the jar, you’re going to let it all marinate for 4 days… yum!  Cover your jar with a top, I just covered mine with aluminum foil and stored it at room temperature.

On the fourth day, make your simple syrup by combining 1 cup of sugar with 1/2 cup of water in a sauce pan.  Mine looks brown because I used cane sugar, it will look  much lighter if you use regular white sugar.  Bring to a boil over medium heat, stirring occasionally.  Boil for 1 minute or until sugar has dissolved.  Remove the syrup from heat and let cool for about 30 minutes.

While the simple syrup is cooling, run the bourbon concoction through a strainer.  I’m sure you could keep the apple to add, kind of like sangria, but beware it could be deadly if you know what I mean!

After you’ve strained the cinnamon sticks and apple out, pour 1/4 cup of the simple syrup into the mix.  I honestly misread the recipe and put in the whole amount that I made (which is 3/4 cup).  It was very sweet and tasted only like apple pie, not very much like bourbon, so I recommend following the actual directions and only putting in 1/4 cup!  Mix together and then for the sake of travel, I poured it back into the Jim Beam bottle.

Southern Living suggests putting it in cute glass containers and giving as gifts which I am TOTALLY doing for Christmas for my friends.  They even have printable labels! Overall, my husband, friends and I give this recipe an A+!  As long as you plan ahead (since it takes time for the flavors to marinate) this is a super easy recipe!

I’m sure you can drink it on the rocks if you’re that type of person, but we mixed in 1 shot of Apple Pie-Infused Bourbon with about 6 oz. Ginger Ale over ice.  Garnish with a thin slice of apple if you’d like. They also suggest mixing it with sparking cider which I definitely plan on trying.  Cheers!