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Funny, where people come up with names for new dishes! When I was a kid, I used to wonder why these were called deviled eggs. In fact, because of the strange name I didn’t even want to eat these. Later on these have become one of my favorite dishes. When anyone thinks of deviled eggs, they envision the typical egg-yolk yellow, peppered with bright red hues of paprika. But this recipe takes on a more sophisticated approach with the kick of jalapeno, and the salty sweet temptation of candied bacon.

This recipe only takes as long as boiling an egg, and mixing the filling. If you strain your eggs from the boiling water, and then immediately put them in an ice bath, they will always peel much better. Use the curve of a spoon to assist in smoothly separating the shell. Makes 24 deviled eggs, but you may want to make one batch, just to keep for yourself, they’re that good!

Recipe and photo courtesy of Sports Glutton

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Quick tip: Adjust the amount of jalapeno to your taste.

This is a light dish that, usually served in summer, is good all year round to cleanse the palates of the crowd. To me, cooking is just like other hobbies – occasionally I need to try something out of the ordinary to keep it interesting. Nothing seems more opposite than smoky meets and sweet melon, but that’s just why this combination works! Toss in a ball of creamy mozzarella, and you’ll be amazed at how something so simple, can taste so amazing!

Easy and elegant, these mini skewers will start the party off, without filling them up before the feast.  Drizzle on a balsamic reduction, or you can cheat with balsamic dressing, as well.  One melon makes about 20 skewers, but make sure you have enough prosciutto and mozzarella, if you plan on a large gathering, because these tasty tid-bits go fast!

Recipe and photo courtesy of  The Comfort of Cooking

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Quick tip: You can substitute another melon like honeydew or mango in place of cantaloupe.

What to hear something strange? Up until about ten years ago I hadn’t even heard of a panini. I know – weird, right? To me it had always been just a grilled sandwich. All this changed when I got a panini press for Christmas. I got so carried away, we were basically having paninis for breakfast, lunch and dinner for the next couple of weeks!

When most people think of grilled panini, the last thing that comes to mind are waffles.  The spicy tang of mustard pairs nicely with the sweet notes of maple syrup and crisp apple. This waffle will do wonders to your taste buds. You don’t need to use waffles, if you don’t have a waffle iron, and only a panini press. But if you do use left over waffles, you only need to grill the sandwich on your stove-top. The recipe takes only 20 minutes, and serves up to 4 people, halfed. This warm gooey sandwich hits the spot on a cool seasonal day!

Recipe and photo courtesy of  Country Living

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Quick tip: You can use store-bought waffles if you don’t want to make your own.

A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

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Quick tip: Use a 9×5-inch loaf pan.

Friends, I have tried a lot of cookie recipes over the years. I think I lost count somewhere around 100… Just kidding, I’ve never kept count on recipes but believe me, there have been many! I think there have been about five moments when I’ve thought; “These are the most divine, incredibly, impossible-to-top cookies I’ve ever made” and you can be sure I have all of those recipes stored in a special box that no-one else is allowed to touch. This recipe went straight into that box, as soon as I had taken my first bite.

Pillsbury easy bake cookie dough has been reinvented for the holidays, and is as warming as a cup of hot chocolate on a cold winter night.  Rich chocolate and oozing marshmello, make this cookie a crispy volcano of decadence. A dreamy, creamy dessert that always delights, these cookies are very easy to make and bake, and only take about 20 minutes from package to mouth.  The chili powder gives the chocolate a deeper, more intense flavor, but can be skipped if you prefer more sweet, and less spice.  Either way you choose to dress up or dress down, you can’t go wrong with these cookies.

Recipe and photo courtesy of Pillsbury

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Quick tip: Serve these with ice cream!