I basically spent all of my free time Thursday, Friday and Saturday morning cooking my little butt off for this thing, and it turned out wonderfully. Not perfectly, as I still have 24 string cheeses that were meant to turn into baked mozzarella sticks. I ran out of both flour and time, though. It just wasn't meant to be.
Thursday, I made the infamous Oreo Truffles. Friday night, cookies were baked and a spread for the turkey rolls was prepared. Saturday, the kitchen turned into a frenzy as I made a fruit tray, veggie tray, the turkey rolls, deviled eggs, and Hubby threw together the pigs in a blanket. As I said in my review post, everything but the Butlers, some fruit, some veggies, a few truffles and one cookie were eaten, so I'd say that all of these recipes were 100% successes.
Pigs in a Blanket
1 package cocktail weiners
1-2 Pillsbury crescent roll dough
Open and roll out the crescent roll dough.
Cut it into strips and roll each strip around a cocktail weiner.
Bake according to Pillsbury directions for the dough.
Deviled Eggs
Recipe From Here
Having never made hard-boiled eggs with the intent to eat them before (Easter Egg decorating only), following these directions made perfect yolks.
12 large eggs
2 whole sweet pickles
6 tbsp mayonnaise
4 tsp sweet pickle relish
1 tsp mustard
1/2 tsp prepared horseradish
1/2 tsp pepper
1/4 tsp salt
paprika powder
Remove eggs from refrigerator for an hour.
Place eggs into a large pot of warm water.
Bring to a boil and boil 2 minutes MAX.
Turn off heat leaving pot on the burner for 12 minutes.
Remove shells and cut eggs in half lengthwise.
Remove and mash yolks.
Finely dice two 3 inch sweet whole pickles
Mix yolks, diced pickles, and all other ingredients.
Place mix in a plastic bag, cut off a corner and fill eggs.
Lightly dust with Paprika powder.
Turkey Butlers / Turkey Cigars / Smoked Turkey Rolls
This recipe came from my friend Cat, the same one who wrote the book I edited earlier in the year. It's amazingly good before or after baking. There's no set name for it. She introduced it to me as Smoked Turkey Rolls, I took up calling it Turkey Cigars because the directions described rolling them up like cigars, and I call them Turkey Butlers because, when she sent me the original recipe, it called for "1/2 cup butler". I still wonder if you have to buy a whole butler.
1/2 cup butter, melted and allowed to cool at room temp
1/4 lbs shaved (thin sliced) smoked deli turkey
8 oz cream cheese, room temp
1/4 cup sweet minced onion
1/4 cup mayo
1 tsp worcestershire sauce
1 tsp yellow mustard
1 loaf white bread
1/4 cup grated parmesan cheese
Preheat oven to 350.
Line a baking sheet with nonstick foil.
Chop shaved turkey and place in a medium bowl. Add cream cheese, onion, mayo, worcestershire, and mustard. Using a fork, mix and mash well.
Trim crusts off bread slices.
Place six slices at a time in between two sheets of plastic wrap and roll over them with a rolling pin until 1/8th thick.
Spread cheese and turkey mix on flattened bread slices.
Roll slices into a cigar shape. (I ate one at this stage because it wouldn't fit on the baking sheet, and it's just as good for serving here as when completed!)
Dip ends into the butter mix (for taste and to seal them).
Place seam-side down on baking sheet.
Sprinkle with the parm cheese.
Bake 15-20 minutes until golden.
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