Blue Cheese, Apple & Walnut Deviled Eggs


My friend Lisa P brought these to a small group dinner with church peeps and I couldn’t stop eating the eggs. I’m fixing some for our Easter dinner this evening, and I’m 99.5% sure hers taste better than mine. Nonetheless, these are crazy good and I want to save the recipe.


  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • 1 teaspoon vinegar
  • 1/4 cup chopped apple
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon chopped, toasted walnuts


  1. Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. Add apple, blue cheese, and walnuts; stir well. If desired, season to taste with salt and pepper.
  2. Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours).

Just Like Chipotle’s Corn Salsa

My husband loves Chipotles’ corn salsa and now I think I might, too. This recipe, via how sweet it is, is delicious.

(Makes a big bowl)

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2 (juicy!) limes
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Pretzel Bites

For some reason, I keep making these on evenings when I have a babysitter coming. This is not particularly smart of me because they are fairly time- and labor-intensive, and getting them done has stressed me out. On the other hand, they are really kid-friendly and tasty. And I actually do like making these; I just need to pick a different kind of night to do it. Also, the leftovers make for a great cold lunch.

I know that sounds like a mixed review, and, yes, 13 steps is kind of ridiculous. But they really are good, so good in fact that I am adding the recipe to Needs More Butter to keep it handy. :)


  • 2 tablespoons brown sugar
  • 1 cup warm milk (110–115 degrees F)
  • 2 1/2 cups flour (plus extra to make dough the right consistency)
  • 1 package (1/4 ounce) instant dry yeast
  • olive oil
  • 1/2 cup chopped ham or pepperoni slices
  • 1/2 cup shredded mozzarella cheese
  • melted butter
  • coarse kosher salt



  1. In a small bowl, combine brown sugar and milk. Stir until the sugar is dissolved.
  2. In a large bowl, combine flour, yeast, and warm milk mixture.
  3. Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup). Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
  4. Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
  5. Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12×4-inch rectangle.
  6. With the long sides facing you, place the ham or pepperoni and mozzarella cheese onto the bottom third of each piece of dough.
  7. Roll the dough as tightly as you can, starting with the long edge holding the fillings.
  8. Cut each roll into 4 equal pieces.
  9. Transfer the pieces to a parchment-lined baking sheet. Let them rest, uncovered, at room temperature for 30 minutes.

    Preheat your oven to 400 degrees F.

  10. Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.

    Boil the pretzels in batches, cooking for about 20 seconds each and turning once.

    They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.

  11. Cut the pretzels into 3 equal pieces — or thereabouts — going for bite-sized here
  12. Bake in the preheated oven until they are puffed and golden, about 15 minutes.
  13. Brush with melted butter and sprinkle with kosher salt

101 Salads: The One with Tomatoes and Soy Sauce



This one was a good reminder of what this project is: simple salads. It tastes pretty much how you’d expect it to taste — tomatoes, soy sauce. Definitely a side item, but so quick to toss together.

Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil, and basil or cilantro.

Black Bean Dip

I really don’t know what to call this. It’s kind of a dip. It’s kind of a salsa. It’s fresh-tasting and pretty.

1 can (16 oz.) black beans, drained and rinsed
1 can (16 oz.) whole kernel corn, drained and rinsed
1 can (16 oz.) diced tomatoes, drained and rinsed (actually, it’s better to use fresh tomatoes if they’re available)
1 big handful fresh cilantro, chopped
1 medium red onion, diced
2 tablespoons (or so, maybe up to 1/3 cup) red wine vinegar.
1 medium avacado, diced

Mix all ingredients except the avacado together in a large bowl and refrigerate. Add the avacado just before serving.

Serve with tortilla chips.

Dill Dip

This is my mom’s recipe. It really isn’t anything special unless it’s refrigerated at least overnight. But then? Oh yeah. Far, far superior to store-bought dill dip.


  • 1 cup sour cream
  • 1 cup Hellmann’s mayonnaise (I always think it’s silly when recipes use brand names, but it does seem to matter)
  • 1 1/2 teaspoons parsley flakes
  • 1 1/2 teaspoons minced onion flakes
  • 1 1/2 teaspoons dried dill weed
  • 1 1/2 teaspoons Lawry’s seasoning salt (again with the brand name)


  1. Mix all ingredients well.
  2. Refrigerate for at least an hour (overnight or so is better).

Caramel Fruit Dip

I like to take this dip and a platter of fruit to potlucks or family dinners. As a rule, I don’t make stuff like this at home, but oh my goodness, when I do make it, I want to lick the bowl clean. It’s that good.

3/4 C brown sugar
1/4 C white sugar
1-8oz pkg cream cheese
1 t vanilla
3/4 c pecans, chopped

Combine all ingredients, except nuts, in a food processor; process until smooth. Stir in pecans. Place in a serving bowl and chill until ready to serve.

**I omit the nuts in order to please the masses, and I use a hand blender or stand mixer to blend the ingredients.