Quick Little Devils Recipes

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SPEEDY LITTLE DEVILS



Speedy Little Devils image

I"m not sure where I got this recipe from, but it sure is yummy and oh so fast and easy. It's more of a bar than cake...enjoy!

Provided by CoffeeB

Categories     Bar Cookie

Time 30m

Yield 3 dozen

Number Of Ingredients 4

1 (18 ounce) box devil's food cake mix
1/2 cup butter, melted
1/2 cup creamy peanut butter
7 ounces marshmallow cream

Steps:

  • Combine melted butter and dry cake mix.
  • Reserve 1 1/2 cups of this topping for top crust.
  • Put remaining crumb mixture into an ungreased 9x13 cake pan.
  • Top that layer with combined peanut butter and marshmallow cream and spread evenly.
  • Crumble remaining mixture over that and gently press into filling.
  • Bake 20 minutes at 350°F.
  • Cool.

Nutrition Facts : Calories 1466.8, Fat 79.1, SaturatedFat 29.6, Cholesterol 81.3, Sodium 1926.3, Carbohydrate 185.2, Fiber 6.7, Sugar 100.3, Protein 21.7

EASY DEVILED EGGS



Easy Deviled Eggs image

After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. -Margaret Sanders, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

6 hard-boiled large eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Nutrition Facts : Calories 114 calories, Fat 9g fat (2g saturated fat), Cholesterol 214mg cholesterol, Sodium 293mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

LITTLE DEVIL'S FOOD CAKES



Little Devil's Food Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 15

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water
8 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract
Fresh raspberries, colorful candies, or chopped pistachios (optional)

Steps:

  • For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.
  • Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.
  • Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.
  • For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set.

PRETZEL DOGS



Pretzel Dogs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Nonstick cooking spray, for the baking sheet
6 frozen dinner roll dough balls, thawed according to package instructions
6 hot dogs
1/4 cup baking soda
1 large egg, beaten
1 teaspoon pretzel salt
1 cup spicy mustard
Pickles, for serving

Steps:

  • Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
  • Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
  • Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
  • When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
  • Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.

LITTLE DEVIL



Little Devil image

Make and share this Little Devil recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

3/4 ounce light rum
3/4 ounce gin
2 teaspoons triple sec
2 teaspoons lemon juice
maraschino cherry

Steps:

  • Combine ingredients in a shaker with ice and shake well.
  • Strain into a chilled cocktail glass over ice.
  • Drop in the cherry.

Nutrition Facts : Calories 107.1, Sodium 0.7, Carbohydrate 0.9, Sugar 0.2

SPEEDY LITTLE DEVILS



Speedy Little Devils image

Number Of Ingredients 4

1 (18 1/4-ounce) box devil's food cake mix
1 stick margarine , melted
3/4 cup creamy peanut butter
1 (13-ounce) jar marshmallow creme

Steps:

  • In a large mixing bowl, thoroughly blend cake mix and margarine. Remove 1/2 cup cake mixture from mixing bowl and set aside for topping. Place remaining mixture in a lightly greased 13" x 9" baking dish. Mix peanut butter and marshmallow creme together spread onto crumb mixture. Sprinkle reserved cake mix over all. Bake at 350 degrees for 20 minutes.From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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