Mom's Deviled Eggs

Mom makes the best deviled eggs... until this past Easter, when my father announced that mine are "better than your Mom's"! It took a lot of practice and patience because there was always something that didn't go right. Sometimes I couldn't peel the shells if my life depended on it. Other times I couldn't get all the lumps out of the filling. Often they were filled haphazardly or didn't have that tang. Finally, I got it right!

12  boiled eggs

3/4 cup Miracle Whip
2 squirts mustard
2 tsp vinegar
salt and pepper to taste
a dash of love
Sprinkle paprika

Helpful Tips:

• Use eggs that are at least a week old.
• Set eggs out for half an hour so they're not cold. 
• Place in a pan of cool water. Bring to a boil and simmer for 10 - 12 minutes. 
• Place pan in sink and run cold water over the eggs. As they begin to cool, tap each egg to crack shells and place back in cold water until completely cooled. Shells should come right off. 
• Use the food processor to mix the filling. It turns out very smooth.  
• Place filling a small Ziploc bag, snip off the corner and squeeze into the eggs.
• Sprinkle paprika before serving.

Easy Cherry Cake

The Chocolate Cherry Cake is a moist cake that melts in your mouth. And it's so easy! Just add 2 eggs and a can of cherry pie filling to a box of chocolate devils food cake mix.

Look what happens when you use a white cake mix! A beautiful shade of pink with small pieces of cherries and a slight almond aroma.

1 box white cake mix with pudding included
2 eggs, slightly beaten
1 tsp almond flavoring
1 can cherry pie filling
dash of love



Mix all ingredients together until wet. Scrape the bowl. Mix again on medium speed for 2 minutes. Pour into a greased & floured 9 x 13 inch cake pan. Batter will be very thick so spread it out and
smooth the top.  Bake at 350 for 30 minutes or until toothpick comes out clean. Top with frosting when completely cooled.