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Bacon and Eggs Deviled
Bacon lovers, give these deviled eggs a try.
- 1 dozen hard-boiled eggs, peeled
- 2 tablespoons Griffins Yellow Mustard
- 6 tablespoons Garden Club Mayonnaise
- 1/4 teaspoons salt
- 1/4 teaspoons cracked black pepper
- 8 slices Greers Ranch House Bacon
- Cut eggs lengthwise.
- Remove yolks and place in a bowl. With a fork, mash yolks.
- Add remaining ingredients, stirring well.
- Refrigerate at least 1 hour.
- Chop bacon to small bits.
- Fill the egg whites with the egg yolk mixture. Sprinkle with bacon bits.
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Antipasto Meatball Skewers
These skewers are fun to make, and everyone will love the colors and flavors.
- 1/2 package fully cooked frozen Italian-style meatballs
- 1/2 lb Mountain View Meat Company Hot Links
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Garden Club Apple Cider Vinegar
- 1/2 teaspoon Daddy Hinkles Original Seasoning
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoon chopped fresh oregano
- 14 ounce can small artichoke hearts, drained and sliced lengthwise
- 8 ounce fresh mozzarella balls, small or pearl size
- 1/2 pint pint cherry or grape tomatoes
- 9 ounce package refrigerated cheese tortellini, cooked to package directions
- 1/2 cup Scissortail Farms Basil, torn into large pieces
- Warm meatballs according to package directions.
- Slice hot links into inch chunks. Set aside.
- In a large bowl, whisk together olive oil, vinegar, Daddy Hinkles seasoning, red pepper and oregano.
- Add artichoke hearts, mozzarella balls, tomatoes, tortellini, meatballs and tortellini, and gently fold together. Let marinate for at least 2 hours.
- Thread ingredients onto bamboo skewers, adding pieces of basil to each skewer.
- Serve at room temperature.
- Great as a holiday appetizer. Makes about 15 regular-size skewers. Can double serving size by cutting skewers in half.
