Spider Deviled Eggs


Spider Deviled Eggs


Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

With a sharp knife, cut across the egg making 2 half’s

Scoop out the yolk and set aside

Mix yolks with mayonnaise or miracle whip, mustard, relish, sugar and garlic powder

Start with a small amount of the mayonnaise or miracle whip. You can always add more if the mixture is to dry

You can put the mix in a pastry bag or use 2 spoons to fill each egg white

Place these on a bed of lettuce to keep them from moving around


Cut olives in half and place 1 half on each filled egg as the spider body

Cut the other olive half into 4 strips

Cut each stripe in half so you end up with 8 thin olive pieces for legs

Arrange 4 olive legs on each side for the spider body




Grilled Pineapple


Grilled Pineapple


1 can of pineapple rings, drained

4 tablespoons honey

2 tablespoon butter, melted

1 dash hot pepper sauce

Salt to taste


Mix honey, butter, hot pepper and salt in a bowl

Add pineapple and coat well with mixture

Cover and let marinate at least 30 minutes or overnight

Grill pineapple on preheated grill for 2-3 minutes per side


Lemon Bars


Lemon Bars

Makes about 30 bars



1 1/2 cups flour

1/2 cup confectioners’ sugar

3/4 cup butter



4 eggs

1 1/2 cup white sugar

3 tablespoons flour

1 teaspoon baking powder

1/2 cup lemon juice


Preheat oven to 350 degrees and grease a 9×13 pan

In a medium bowl stir together 1 1/2 cups flour and 1/2 cup confectioners’ sugar

Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs

Press the mixture into the bottom of the pan

Bake for 15 minutes

Stir together the eggs and white sugar

Add the flour and baking powder, mix until lumps are gone

Stir in the lemon juice

Whisk the filling until a creamy froth develops

Pour the lemon mixture over the baked crust

Bake for 20-25 minutes in the preheated oven

Refrigerate to set before serving

Dust with confectioners’ sugar before serving

Chicken Noodle Casserole


Chicken Noodle Casserole

Serves 8


12 ounce package noodles, cooked firm, according to package directions

2 cups cooked chicken, chopped

2 (10.75 oz) cans cream of (your choice) soup

1 cup sour cream

1/2 cup cooked peas

1/2 cup cooked carrots

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup crushed crackers

1/2 stick butter


Preheat oven to 350 degrees

In a large mixing bowl, stir together soups and sour cream

Mix in garlic and onion powder, salt and pepper

Add chicken and pasta

Carefully mix all ingredients until well blended

Pour into a 9×13 baking dish

In a small sauce pan melt butter over medium heat

Remove from heat and stir in crushed crackers

Evenly top casserole with butter crackers

Bake covered for 30 minutes

Uncover and bake for another 10 minutes or until center is bubbly


Quick and Easy BBQ Chicken Strips


With my husband recovering from surgery, I haven’t has much time in the kitchen to try out new recipes. This one was perfect. It came together quick and I had everything in the house to put it together.


Quick and Easy BBQ Chicken Strips

Serves 4


1 Tablespoon Butter

2/3 cup BBQ Sauce

1 Tablespoon Worcestershire Sauce

1 teaspoon Garlic Powder

1 1/2 pound boneless, skinless Chicken Breast cut into strips


Melt butter over medium heat in a large sauce pan

Add BBQ sauce, Worcestershire Sauce, and Garlic Powder

Stir until combined

Add chicken to sauce

Cover and simmer 3-5 minutes

Uncover and simmer another 5 minutes or until cooked through

Serve with rice with a vegetable


I thickened my sauce with a mixture of cornstarch and water before serving