Dawn's Deviled Eggs

Photo from Pinch My Salt

A friend shared her Deviled Egg Recipe using Slaw Dressing, which creates a creamy, tangy filling.  I am fond of the Macaroni Salad recipe using Slaw Dressing so I know this will be a hit. We will try this along
with many other new recipes this Easter.

12 hard-boiled eggs, shelled 

1/4 cup Miracle Whip
1/4 cup Marzetti's Slaw Dressing

Squirt of mustard

dash vinegar

pinch salt
pepper, optional

Cut the shelled eggs in half lengthwise. Scoop the yolks into bowl and mash well with a fork. Add Miracle Whip, slaw dressing, mustard and vinegar. Add Salt & pepper to taste. Continue mixing vigorously until filling is smooth & creamy. If lumpy, use the back of a spoon to smash against side of bowl.
Place filling into a piping container with star tip or use a ziploc bag by clipping a small hole in the corner. Pipe into each egg white. Sprinkle with Paprika. Refrigerate until served.

Below are suggestions for cooking the eggs.
I like boiling them for 10 minutes then run under cold water until cooled off. give each egg a little tap to crack and continue to sit in cold water for a few more minutes. Shell should slip off without damaging the egg whites.

Malted Marshmallow White Chocolate Royale

Malted Marshmallow White Chocolate Royale on the Food Network
Malted Marshmallow White Chocolate Royale

Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings

Ingredients
1 1/2 cups heavy whipping cream

1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping
Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.

Peach Cobbler on the Food Network

Peach Cobbler on the Food Network

Peach Cobbler
2012 Ree Drummond, All Rights Reserved

Prep Time:15 minInactive Prep Time:15 minCook Time:35 min
Level:
Easy
Serves:
9 servings

Ingredients
Butter, for greasing baking dish
Fruit:



3 pounds frozen peaches
2 cups sugar
1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)
3 tablespoons lemon juice
Pinch of salt
Topping:

3 cups all-purpose flour
3 heaping tablespoons sugar, plus extra for sprinkling over the top
1 1/2 tablespoons baking powder
Pinch of salt
3 tablespoons butter
3 tablespoons vegetable shortening or lard
3/4 cup whole milk
2 whole eggs
Directions
Vanilla ice cream or fresh whipped cream, for serving

Preheat the oven to 400 degrees F. Butter a baking dish.

For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.

For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.

Pour the peaches into the prepared baking dish.

Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.

Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.

Copyright 2013 Television Food Network G.P.
All Rights Reserved

Buttered Rosemary Rolls

Buttered Rosemary Rolls on the Food Network
Buttered Rosemary Rolls
2012 Ree Drummond, All Rights Reserved

Prep Time:5 minInactive Prep Time:3 hr 0 minCook Time:20 min
Level:
Easy
Serves:
15 rolls
Ingredients
15 frozen, unbaked, un-risen dinner rolls 
Melted butter 
Coarsely chopped fresh rosemary 
Coarse sea salt
Directions
Place the dinner rolls in a large lightly 
buttered skillet, allowing some space between
the rolls. Cover with a dish towel or 
cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours. 

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. 
Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt. 

Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. 
Don't be alarmed if you pull them out of the oven and they've risen way over the 
surface of the pan. Within a minute or two, they'll calm right down. 

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_625327_PRINT-RECIPE-4X6-CARD,00.html?oc=linkback

Fruit Salad with Orange-Vanilla Syrup

Fruit Salad with Orange-Vanilla Syrup on the Food Network

Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

Prep Time:30 minInactive Prep Time: hr minCook Time:15 min
Level:
Easy
Serves:
12 servings
Ingredients
Orange-Vanilla Syrup: 
1 cup sugar 
Zest and juice of 1 orange 
1 vanilla bean 


Fruit: 
4 pints strawberries, hulled and halved 
2 pints blueberries 
2 cups green grapes, halved 
2 cups red grapes, halved 
Fresh mint leaves
Directions
Place the sugar, 1 cup water, orange zest, 
juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a 
boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to 
cool. 

Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss 
together. Decorate with mint leaves and chill until ready to serve.
Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved