Wednesday, April 27, 2011

Spring Flowers and more deviled egg recipes

Today I am thinking about the last of the early blooming flowers - my daffodils, crocus, miniature Japanese iris, and hyacinths.

a beautiful daffodil can actually eat it!

Oh, and I have ONE tulip starting to peek out of its' bud today. Hooray!

Here are some beautiful daffodil dresses by Liana,
and one of the paper dolls that will fit them.
Please check out her web site, see the side bar.

I may have shared this coloring page with you before,
 but I still like it, so now you can print it out again to color!

"Garden fairies come at dawn,
Bless the flowers
then they're gone."
- unknown

I love the sweet little chipmunk holding the tulips,
and of course there is a daffodil dress for the fairy!

Why not make some more fairy wings for her?

This is one of my "crocheted" beaded bracelets.
It is actually sewn with a needle with a ridiculously small eye, and tiny seed beads. I make these when I am frustrated with a complicated pattern.
Beading is very soothing.
Alas, it is also expensive when you are a bead addict.
Just ask my husband! (Hi sweetie!)
You can find more of my beaded items at:
and more samples at:

Enchanted Seasons Spring Barbie

This Birthday Wishes Barbie's dress makes me think of the lovely hyacinth:

and now for more of my favorites - daffodils!
I bet you can color this fairy to look like a Daffodil Fairy:

Claude Monet loved to paint the countryside in the Netherlands.
Here is a beautiful one with fields of tulips:

"Love and eggs are best when they're fresh."
- Russian proverb

Here are two more deviled egg recipes!
from the Cotton Country Collection cookbook, Mrs. Sol Courtman:

Don't forget:
Always read entire recipe before starting.
Gather all ingredients before starting.

Baked Deviled Eggs for Brunch

3 cans asparagus pieces, drained
          (I would try freshly steamed asparagus instead)
12 hard cooked eggs (with or without pretty coloring on the shells!)
3 cans 2 1/2 oz. deviled ham
1 tsp dry mustard
1/2 tsp red pepper
2 tsp grated onion
6 Tbs flour
3 Cups Half and Half
2 Cups grated med. sharp Cheddar cheese
1 tsp Worcestershire sauce
1 Cup buttered bread crumbs
    (I would toast some bread, butter it, and then chop it up into little pieces)

Butter shallow casserole and place asparagus on bottom.
Slice eggs lengthwise. Remove yolks.
Mash yolks with deviled ham, dry mustard, red pepper and onions.
Stuff egg whites with mixture and place on top of asparagus.
Make white sauce:
   Using the butter, flour and Half and Half:
    melt butter, then stir in flour and gradually add Half and Half.
      (the secret here is the gradually adding and stirring constantly)

Cook about 5 minutes, stirring constantly.
Add cheese and Worcestershire sauce. Stir until melted.
Pour over eggs and asparagus. Cover with buttered bread crumbs.
Bake 400' for 20 minutes, or until brown and bubbly.

Mrs. Courtman adds that this may be made the night before, refrigerated, BUT place bread crumbs over top just before baking.
Serves 6 - 12, depending on each guest's appetite.

Baked Stuffed Eggs:

1 dozen hard boiled eggs
2 Cups medium cream sauce (see recipe above)
1 package chipped beef, finely chopped 
1 tsp grated onion
Salt to taste
Pepper to taste
Parmesan cheese

Devil hard boiled eggs. Use the basic deviled egg recipe from 4/26/2011 blog.
Make medium cream sauce, adding onion and finely chopped chipped beef.
Salt and pepper to taste.
Place eggs in a flat baking dish and pour sauce over them.
Sprinkle generously with Parmesan and enough Paprika for color.
Bake at 350' for 20 minutes.

Can be prepared ahead.
Makes an excellent egg dish for brunch.
Serves 6 - 8

I'll have more deviled egg recipes for tomorrow too!

Well, I have had fun putting together this Spring Flower blog.
and....who knew there were so many deviled egg recipes?


feel free to contact me - perhaps with your favorite deviled egg recipe?

No comments:

Post a Comment