DEVILISH SNACK MIX
Enjoy this devilish snack mix that's made using Chex® cereal, cashews, peanuts and almonds - a crunchy treat to your family on the occasion of Halloween.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
- Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.
Nutrition Facts : Calories 254, Carbohydrate 17 g, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 295 mg
DEVILISHLY SPICY CHEX MIX
This devilishly hot Chex Mix is filled with sriracha, spicy pretzels, and Flamin' Hot Cheetos. Serve as a sure-fire Halloween snack.
Provided by Leah Maroney
Categories Snack
Time 1h15m
Number Of Ingredients 14
Steps:
- Gather the ingredients. Preheat the oven to 250 F.
- In a large bowl, gently stir together the Chex cereal, Bugles, oyster crackers, peanuts, and pretzels.
- Add the butter to a measuring cup or another microwave-safe dish that is easy to pour from, and microwave until melted.
- Whisk the seasoned salt, garlic powder, onion powder, hot sauce, and cayenne pepper into the butter until it is completely combined.
- Gradually pour the butter mixture over the cereal mixture, stirring as you pour so that all of the cereal is completely coated.
- Spread the cereal onto a large ungreased rimmed baking sheet. Make sure it is spread out in one even layer. Place the baking sheet in the oven, and bake for 1 hour, stirring every 15 minutes to ensure all pieces get crispy.
- Allow the mixture to cool and then add the Flamin' Hot Cheetos. (Do not add at the beginning. They do not stay crispy when mixed with the butter mixture.)
- Serve right away or store in an airtight container. The mix will stay fresh for about a week.
Nutrition Facts : Calories 346 kcal, Carbohydrate 40 g, Cholesterol 22 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, Sodium 727 mg, Sugar 3 g, Fat 19 g, ServingSize 1 bowl, serves 12, UnsaturatedFat 0 g
DEVILISH EGG SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
- Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
- Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
- Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
- Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.
DEVILISH DEVILED EGGS
Up the freak-out factor of your Halloween spread with a classic hors d'oeuvre with some spice and spark. These deviled eggs have a spicy pimento filling that creates a festive orange hue in the filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 16
Number Of Ingredients 7
Steps:
- In a medium pot, cover eggs with cold water by 1 inch. Bring to a boil over high, cover, and immediately remove from heat. Let sit 11 minutes. Transfer eggs to a colander and run under cold water until cool enough to handle.
- Meanwhile, in a food processor, combine red peppers, mayonnaise, mustard, and hot sauce and process until smooth, about 1 minute. Peel eggs and halve lengthwise; remove yolks, leaving whites intact. Add yolks to food processor with red-pepper mixture and process until mixture is smooth, scraping down side as needed. Season to taste with pepper. Pipe or spoon yolk mixture into whites. Sprinkle with poppy seeds before serving.
Nutrition Facts : Calories 92 g, Fat 6 g, Protein 7 g, SaturatedFat 2 g
DEVILISH CHICKEN BELL PEPPERS
Make and share this Devilish Chicken Bell Peppers recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the tops of the green pepper and remove the seeds. Cook peppers in boiling, salted water to cover for 5 minutes; drain and set peppers aside.
- Cut chicken into bite-sized pieces. Cook the chicken, chopped green pepper and onion together in butter over medium heat 5 to 7 minutes, stirring frequently; drain well.
- Combine the chicken mixture, chips, ham, and egg; mix well. Fill peppers with the mixture.
- Place in an 8-inch baking dish; pour tomato sauce over and all around peppers. Bake at 375°F for 25 minutes; sprinkle cheese over top of peppers, and bake 5 minutes more.
Nutrition Facts : Calories 781, Fat 49.2, SaturatedFat 12.3, Cholesterol 219.3, Sodium 1512.5, Carbohydrate 19.1, Fiber 5, Sugar 9.8, Protein 65.9
DEVILISH EGGS
This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
- When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
- Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
- Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
DILLED PICKLED PEPPERS
This is a very old recipe that doeas not meet modern USFDA standards. If you are ok with heirloom recipes stop after step 10 step. That is how I make them and you will have a lot more crunch to your peppers. I got this recipe from my Mother-In-Law and made these for years. Mom passed at the age of 93 4 years ago. Mom would make probably 40 qts or more every year before her health declined. All of her kids and grandkids would raid her pantry for the peppers. The amount of peppers is an estimate.
Provided by RogerOH
Categories Peppers
Time 35m
Yield 8 Quarts
Number Of Ingredients 8
Steps:
- Sterilize jars.
- Mix brine ingredients and heat to a boil.
- Wash peppers and cut in half or quarters length wise removing the seeds.
- Heat lids.
- Pack peppers tightly in quart jars.
- Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
- Add a clove of garlic to each jar.
- Add 1 tsp (scant) of alum to each jar.
- Fill each jar to within 1/2" of the top with the boiling brine.
- Wipe rim of jar, place lids and screw on bands finger-tip tight.
- Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
- When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
- Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
- Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
Nutrition Facts : Calories 338.6, Fat 27.6, SaturatedFat 3.6, Sodium 14179.4, Carbohydrate 18.2, Fiber 2.6, Sugar 9.2, Protein 3.6
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