Firecracker Deviled Eggs Recipes

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and set whites aside.
• In small bowl, mash yolks with fork.
• Stir in remaining ingredients until well blended.
• Refill whites, using one heaping tablespoon yolk mixture for each egg half.
• Chill to blend flavors.
• Garnish with green onions, red pepper strips, or parsley, if desired.

Steps:

• For the blue gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin evenly over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the sugar, allowing it to dissolve, then stir in the Blue Curacao and vodka.
• Divide the mixture among the 12 shot glasses, filling them halfway. Refrigerate until firm, about 25 minutes.
• For the red gelatin layer: Put 1/4 cup cold water in a bowl, sprinkle the gelatin over the top and let it absorb the water for 2 minutes. Stir in 1/2 cup boiling water until the gelatin is completely dissolved. Stir in the grenadine and vodka.
• Gently pour the red mixture over the blue layer. Refrigerate until firm, about 1 hour. Garnish the shots with whipped cream and serve.

Steps:

• Add wood chips to grill according to manufacturer's directions. Place eggs on grill rack. Grill, covered, over indirect medium heat until golden brown, 7-10 minutes. Cool slightly., Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in Miracle Whip, mustard, salt, pepper and paprika. Spoon or pipe into egg whites. If desired, top with additional paprika and chopped parsley. Refrigerate, covered, until serving.

Steps:

• Cut 1/8 inch off both ends of cake roll.
• Unroll Fruit Roll-Ups fruit flavored snack; remove paper. Using kitchen scissors, cut 5x2 3/4-inch rectangle from fruit flavored snack. Roll cake up in fruit flavored snack rectangle to cover sides.
• Dip exposed ends of cake roll into sprinkles.
• Shape wick for firecracker from remaining pieces of Fruit Roll-Ups fruit flavored snack. Insert wick into top of cake roll.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the ground beef with the onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir the black beans, chili powder, cumin, and salt to the beef mixture; cook and stir until hot, about 5 minutes. Pour the mixture into the prepared baking dish. Arrange the tortillas atop the beef mixture.
• Mix the tomatoes with green chile peppers and cream of mushroom soup together in a bowl; spread over the tortillas. Top with the Cheddar cheese.
• Bake in the preheated oven until cooked through and the cheese is melted completely, 25 to 30 minutes.

Steps:

• Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
• In medium bowl, stir Pancake ingredients with whisk until blended.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
• To make glaze, beat powdered sugar, 1/4 cup milk and 1 teaspoon vanilla with whisk until smooth. Divide into 3 bowls. Leave 1 white. Tint other 2 with red and blue food colors.
• Drizzle red, white and blue glaze over pancakes.