April 2, 2014

Colorful Deviled Eggs (+ 13 Easter Tutorials!)


It's time for another fun blog hop with some of my favorite blogging buddies! This week, we're sharing an "egg-celent" Easter round-up. And, on deck for me is an Easter side dish, deviled eggs, but with a colorful twist. Cute, eh? My daughter was delighted by this unexpected surprise and you can bet I'll be making them again on Easter. In my true style, these were a total breeze to make. You guys know I don't do complicated recipes! 

My recipe is below and then you'll find the links to the 12 other adorable ideas. Ahhh, I just love Easter and Spring!

Colorful Deviled Eggs

(printable recipe here)

1 Dozen Eggs, hard boiled (I cheat and use already boiled eggs from Eggland's Best...shhhh)
1/2 C Mayonaise 
1 T Brown Mustard
1 T Pickle Juice
Salt & Pepper to taste
Paprika, to garnish
Pink Gel Food Coloring
Blue Gel Food Coloring
Yellow Gel Food Coloring

Cut each hard-boiled egg lengthwise, making 24 pieces. Remove the yolk center and set aside in a mixing bowl. Add mayo, mustard, salt/pepper and pickle juice. Mix very well until filling is smooth. Add a drop or two of the pink food coloring to create the pale orange filling. Set filling aside.


To dye the eggs, take 3 bowls out and fill with water. To one bowl, add a few drops of pink food coloring, until desired hue is obtained. In the second bowl, add blue and a tiny bit of green to make an aqua blue. In the third bowl, place pink and blue to make violet (more red than blue). Obviously, these colors can be changed per your desired outcome. Submerge egg halves into bowls and let sit for 15-20 minutes. Remove the eggs and place them on a paper towel to dry. While they dry, take a ziplock bag and place an icing tip into the corner of the bag. Cut a tiny slit and push tip through corner. Fill the bag with your orange egg filling and pipe a portion into each egg center ***

***this might seem like an unnecessarily frilly step, but trust me, it makes filling your eggs a total breeze! It's mess-free and the clean up is a piece of cake. Trust me! Pipe the filling once and you'll never go back to spooning it in :)

Finish eggs with a sprinkle of paprika! 


Check out the other 12 Easter ideas below! Aren't they so cute?! To visit each project, click the image or click the links below.

Bombshell Bling Four Marrs One Venus Sweet C's Designs That's What Che Said... Design Dining & Diapers The Happy Housie Girl Loves Glam Crazy Little Projects 52 Mantels Classy Clutter The Cards We Drew Dimple Prints Gigglees Galore Image Map

Happy Easter preppin' :)

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March 27, 2014

Bacon-Wrapped, Stuffed Pork Tenderloin (Recipe)


This month, I was lucky enough to sample some of the March Primo Picks from HEB. If you're in Texas, you probably love HEB! One of their Primo Picks this month was Better Than Good Bacon Jam. And, like the name implies, it is Better Than Good! It was so good, it inspired this Bacon-Wrapped, Stuffed Pork Tenderloin. Roasted or Grilled, this dish is sure to be a hit. I roasted it, because I don't know nothin 'bout working no grill (no, really. I don't). But, you feel free to pick your favorite cooking method. 


Bacon-Wrapped, Stuffed Pork Tenderloin

(Printable Recipe Here)

1.5 lb Pork Tenderloin
6 Slices of Bacon
Better Than Good Bacon Jam
4 oz Cream Cheese, softened (I used 1/3 less fat)

1) Cut a slit, 3/4 of the way down, through the center of your pork tenderloin
2) Mix 1/2 the jar of Bacon Jam with cream cheese, until smooth
3) Stuff cream cheese mixture into the pork tenderloin. Rub remaining mixture on the surface of the tenderloin
4) On a roasting pan, place 6 strips of bacon. Place tenderloin on top of bacon
5) Wrap bacon tightly around tenderloin
6) Cover pan with foil and place in a preheated, 350 degree oven for 30 minutes. Remove foil and bake for an additional 10-15 minutes. Remove from oven and check the internal temperature (of meat- not stuffing!) with a meat thermometer. Cook until 145 degrees, internally.  
7) If desired, place tenderloin under broiler for several minutes until bacon browns and gets crispy
8) Remove from oven and cover with foil. Let pork sit for 10 minutes before slicing and serving. This will keep your pork perfectly moist!


Only 4 ingredients and you've got yourself a yummy dinner! My hubby loved this. As did my 3 year old! Sometimes she isn't a huge meat eater, but she cleaned her plate after this dish :)


If you live in Texas, go get yourself some of this Better Than Good Bacon Jam. And, if you don't live in Texas, maybe you could sub out this jam for any jam that's sweet and salty.

And, don't forget to check out the Primo Picks from HEB! Every month, HEB has a new set of delicious foods and drinks. Such a fun way to try new things!

**I received products and compensation from HEB for this post, but all opinions are 100% mine

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March 19, 2014

Sausage & 10 Bean Soup (Slow Cooker Recipe)


I know it seems like soup season is quickly leaving us, but I still think there's time for a few more hearty soups! Especially, in this early Spring weather when the nights are still fairly chilly.

(Of course, I'm saying this as a Texan. Some of you are DEFINITELY still smack dab in the middle of soup weather. If that's you, enjoy the heck out of this sausage & 10 bean soup for several more months to come. Brrr.)

Wherever you hang your spurs,  I think you'll like this easy and flavorful crock-pot soup! For me, this recipe started when I eyed some 10-bean dry mix in the bulk aisle of my local grocery store. I picked up about a cup of it and immediately came home to soak them for the next day. My hubby is a bean lover and I'm an easy dinner lover. Win-win.

Do you soak your beans overnight? I've heard that soaking beans helps to eliminate some sorta enzymey somethingorothers that can cause tummy distress (I hope you didn't come here for cold, hard, science facts). Because I'm not a fan of tummy distress, I soak beans for good measure. If you like to live on the edge, you can skip this step.

Slow Cooker Sausage & 10 Bean Soup 

(printable recipe here)
1 Cup Dried 10 Bean Soup Mix
12 oz Breakfast Sausage, cooked, crumbles and drained (I like spicy pork sausage!)
1/2 White Onion, diced
2 Cloves of Garlic, minced
4 Cups of Chicken Broth
2 Cups of Water

Soak your beans overnight (see my above reasoning). Drain and rinse them and then place them in your crockpot, along with everything else. Cook on low for 6-8 hours, until beans are soft and yummy!


Really, this soup is so flavorful and easy! The sausage adds a nice touch. Serve this on some Springy dishware to make it truly a transitional-weather recipe :)

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