Live dangerously with these cheesy Cheetos deviled eggs. Imagine a classic deviled eggs but with a punch of cheddar flavor.

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It’s one of my favorite food holidays of the year – National cheese doodle day! My favorite kind is of course the classic crunchy Cheetos. No flaming hot Cheetos for me, thanks. It’s not even that they are spicy, I just don’t like their flavor.

For today’s Cheetos deviled eggs recipe I obviously stuck to my preferences. Could you use puffs? Yes, because you are just going to pulverize them anyway, but since there will be leftovers you should buy which you want to eat.

If you prefer a more saturated Cheetos flavor or don’t want to deal with pulverizing Cheetos, you can try my friend Peabody’s Cheetos deviled eggs that use the cheese packet from Cheetos mac and cheese – genius.

Otherwise, these Cheetos deviled eggs are pretty standard outside of the addition of finely shredded cheddar cheese and crushed Cheetos into the filling. Once the whites are filled, I topped them with more crushed Cheetos and little bites of whole Cheetos.

CHEETOS DEVILED EGGS

Print

Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 tsp white vinegar
• Salt and pepper, to taste
• 1/4 cup finely shredded cheddar cheese
• 2 oz. crunchy Cheetos, crushed and divided

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the shell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, mustard, and vinegar. Blend until smooth. Season to taste with salt and pepper. Stir in the cheese and 2 tablespoons of Cheetos crumbs.
4. Spoon or pipe filling back into the egg whites. Chill until ready to serve. Immediately before serving, sprinkle with remaining Cheetos crumbs. Garnish with small Cheetos if desired.

Source: Adapted from my BBQ Deviled Eggs.

Eggs really are incredible as they are able to be transformed into just about anything, including these black garlic skull deviled eggs.

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Skull-shaped foods seem to be the trend this year for Halloween. Everywhere I looked I found (and often purchased) various types of skull baking items and serve ware, including the mini silicone molds which I used to make these skull deviled eggs. Would be great paired with some deviled egg eyeballs for variety.

But making deviled eggs with skulls on top wasn’t enough. I also dyed the eggs black! To be honest, I originally intended for them to just have little black lines of black on the egg white but evidently I cracked them a little too hard, or let them soak a little too long, because they were dyed much more than I intended. However, these skull deviled eggs turned out to be cooler than I has originally planned. As Bob Ross would say, I didn’t make a mistake, I had a happy accident.

To go along with the spooky appearance of the egg white (egg black?) and skull, I added black garlic to the filling. The end result may not be the most classically appealing skull deviled eggs, but ’tis the season! I’ve made muffins that look like mold, bloody cakes, and more so these eggs are hardly the first (or last) gruesome food item to be shared on this blog.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

BLACK GARLIC SKULL DEVILED EGGS

Print

Yield: 1 dozen Prep Time: 7 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

EGGS

• 6 eggs
• 20 drops of black food coloring
• 1/2 tsp white vinegar
• 1 cup water

FILLING

• 1/4 cup mayonnaise
• 1/2 Tbsp yellow mustard
• 1/2 tsp white vinegar
• 4 large cloves of black garlic
• 1/2 tsp salt, plus more to taste
• Fresh ground black pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, gently tap each egg to crack the shell, just enough for a few cracks around the shell.
3. In a large zip-top bag, mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water. Place eggs into colored water, gently moving around to coat, and allow them to sit in the refrigerator for 4-6 hours or overnight.
4. Remove eggs from the colored water and rinse well. Remove the shell, cut in half lengthwise, and scoop the yolks into the bowl of a small food processor. Place the black egg whites on a tray.
5. Add the mayonnaise, mustard, vinegar, black garlic, and salt to the bowl with the yolks. Blend until smooth. Season to taste with salt and pepper.
6. Transfer filling to a piping bag, and fill cavities of two small silicone skull molds, using a small spatula to press the mixture into the mold and smooth the tops. Place molds in freezer for about 30 minutes or overnight.
7. When ready to assemble, carefully remove skulls from mold. Spoon or pipe remaining filling back into the black egg whites, and top with a frozen skulls. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs, BBQ Deviled Eggs, and Ghoul at Heart.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides – maybe add some Texas Roadhouse rolls. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.

Ever been to/lived in Rochester, NY? Then you probably know what a garbage plate is and are totally down with the idea of a garbage plate taco!

When I am away from Rochester, NY (where I grew up) for any length of time I start to crave garbage plates. Since the last time I was there was Christmas last year you could say the cravings are setting in. Garbage plates used to be my first stop whenever I would get into town. I used to text my fiends with an ETA to meet there before I would even go home because it was right off the highway on the way. I occasionally make them at home, but this time turned them into tacos for #NationalTacoDay ! I used the sauce as the taco meat, topped with the macaroni salad and home fries as per usual, followed by ketchup, mustard and chopped onion! I even served it with baked beans on the side (another popular garbage plate addition).

Normally I associate garbage plates with a cold can of Genny Light, but since this is the taco version I feel like they should be served with one of those alcoholic seltzers to fully complete the white-girl makeover. The only kind I like is from a company called Crook & Marker which serendipitously comes from Rochester, NY! It’s sparkling water, not seltzer, so maybe that’s why I like it better? Whatever the reason they are the only drink of it’s kind that I enjoy. But I digress. Scroll down for even more creative taco goodness to celebrate!

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise
Garbage Plate Tacos by The Spiffy Cookie
Huevos Rancheros Tacos by Our Good Life
Instant Pot Pork Carnitas Tacos by The Redhead Baker
Lobster Roll Street Tacos by Daily Dish Recipes
Old-School Hard Shell Tacos by Karen’s Kitchen Stories
Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla
Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm
Tacos de Calabacitas by Tip Garden
Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy
Vindaloo Pork Belly Street Tacos by Palatable Pastime
Walking Taco Bar by For The Love of Food

Two years ago: Pumpkin Chess Pie

Five years ago: Buckeye Granola Bites

Six year ago: Jalapeno Popper Fettucine Alfredo

Seven years ago: Hazelnut Praline Paste

Eight years ago: Pumpkin Danish

GARBAGE PLATE TACOS

Serves 8

Ingredients:

PLATE SAUCE

1 large yellow onion, chopped

1 clove garlic, minced

1 Tbsp olive oil

1 lb. ground beef

1/2 cup water, plus more if needed

1/4 cup tomato paste

1 Tbsp brown sugar (or 1/2 cup grated carrots)

1 tsp ground black pepper

1 tsp salt

1 tsp chili powder

3/4 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp allspice

1/4 tsp cinnamon

1/4 tsp ground cloves

TACO ASSEMBLY

16 flour soft taco shells

2 cups shredded white cheddar cheese

2 cups macaroni salad

2 cups home fries (cubed hash browns), cooked

1 small yellow onion, diced

Ketchup, mustard and Frank’s hot sauce

Directions:

1. In large skillet, fry chopped onion and garlic in oil until soft. Add meat, stirring constantly to keep its texture fine. Once the meat browns, add water and tomato paste. Simmer 10 minutes. Add sugar (or carrots) and spices. Simmer 30 minutes, or until water cooks off to resemble taco meat. Remove from heat.
2. To assemble the tacos, layer meat, cheese, macaroni salad, and hash browns into each taco shell. Top with diced onions, ketchup, mustard, and hot sauce (if desired).

Source: Adapted slightly from my Homemade Garbage Plates.

BBQ is the best thing that has happened to charcuterie boards. Good luck serving this BBQ Pork Charcuterie as an appetizer without turning into the main meal!

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Charcuterie boards are everywhere these days. However I usually refrain from ordering them when dining out because I have a hard time paying $20+ for a meager plate of meat and cheese that I could make for a fraction of the cost at home.

The only time I will fork it over is if it’s comprised of unique components that I deem worthy of the price. A friend of mine said it best “it’s not a charcuterie board if you don’t feel like you’re getting ripped off”.

But seriously, these things are stupid easy to make at home. I am hesitant to ever call the assembly of one a “recipe”, especially since most of the time it requires absolutely no heat.

The version I am sharing today however does have some warm elements in the form of BBQ! This is not to be confused with the classic sausage and cheese plate that I grew so fond of when I lived in Memphis. Imagine that platter but extra. Who says BBQ can’t be fancy? If a taco charcuterie board is a thing, then a BBQ charcuterie board should be as well.

So what did I put on this beautiful platter of BBQ? Obviously pulled pork, and pork sausage, and kept a more traditional charcuterie element by also adding salami. For the cheese I used smoked gouda, sharp cheddar, and jalapeno cheese spread. To pair with it all was spicy mustard, cherry preserves, and obviously BBQ sauce. Tomato chutney would be a delicious addition as well.

Sprinkle in some crackers (pretzel and cracked pepper in this case), along with gherkins, pepperoncini and a handful of spicy trail mix to fill in the cracks and you’ve got yourself a BBQ charcuterie!

Check out my other creations including a fall charcuterie board and a dessert peanut butter & chocolate version!

BBQ PORK CHARCUTERIE

Print

Yield: Serves 6-8

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. prepared pulled pork
• 5 oz. smoked sausage, grilled and sliced
• 4 oz, sliced salami
• 4 oz. sliced smoked gouda
• 4 oz. sliced sharp cheddar
• 4 oz. jalapeno-cheddar spread
• 1/4 cup BBQ sauce
• 1/4 cup spicy mustard
• 1/4 cup cherry preserves
• 16 oz. assorted crackers
• 1/2 cup gherkins
• 1/2 cup pepperoncini
• Spicy trail mix

Directions

1. On a large platter, arrange meat, cheese, and sauces (in small bowls or ramekins). Line up the crackers in between the meat and cheese.  Fill in any empty spaces with gherkins, pepperoncini, and spicy trail mix. Serve immediately.

Source: The Spiffy Cookie original

I want to show you a magic trick. Watch as one pan turns into a delicious sheet pan bacon wrapped mustard chicken weeknight dinner with broccoli and potatoes!

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Sheet pan dinners. We all love them, need them even, to help minimize the sometimes hectic thing we call life. And when it involves bacon and potatoes it does double duty as a comforting hug for your taste buds. What was even easier was that the ingredients for this meal were delivered right to my door by Green Bean Delivery.

Don’t worry this isn’t a sponsored post, but I did use a discount code and I may have gone a bit crazy with all the options available resulting in enough for like 4 meals. If you live in Indiana, Ohio, Kentucky or Missouri you should check if you live in one of their delivery areas to get some local produce and groceries.

As you can see I got all kinds of things that you won’t be seeing in this recipe and while I may share the recipes I made with the rest of it later, today we are focusing on only 4 of them. Broccoli, red potatoes, Batch No. 2 blackened Cajun mustard, and Smoking Goose applewood smoked bacon.

Dude, that bacon may be one of the best I’ve ever had. If you order one thing get that for real. I could have ordered chicken too but I had just stocked up due to a sale at my local in-person grocery so that seemed unnecessary.

Before I talk about the recipe, let’s backtrack to that hectic life comment – our basement flooded again last night. A huge storm came through and brought a tornado with it that did some serious damage to my friends neighborhood in South Columbus. Thankfully her family is alright but the same can’t be said about everyone and I am hoping they will be alright by the time this posts but I’ve heard they will be without power for 36 hours.

All we got in our neighborhood was a torrential downpour but that was enough to cause the water table to be higher than our basement floor and yet again we watched helplessly as the water seeped through the floor faster than we could remove it. At least this time it wasn’t at 2am. We cannot figure out why this keeps happening when we’ve had big storms that flooded the river more than it is now without flooding our basement.

Sheet Pan Bacon Wrapped Mustard Chicken with Broccoli and Potatoes

So yea, getting dinner on the table on a night like that without much thought or effort is much needed and that’s the perfect time for this sheet pan dinner. All you need is to wrap chicken breasts in bacon, nestle between potatoes on a sheet, top with a quick-made mustard sauce, roast, and then add the broccoli for the last half of the roasting time. So simple and so stinking good. Love when you don’t need separate main and side dishes too.

Random side note: Just realized I have exactly 1 month left of being 32. I can’t handle how time passes by faster as I get older. And our wedding is just 4 months and 6 days away?! I swear it was 8 yesterday. #EndRandomStreamOfConciousness

Get More Super Simple Weeknight Recipes:

• Bruschetta Chicken by That Recipe
• Cheesy Pasta with Shredded Kohlrabi by Art of Natural Living
• Easy One Pot Mexican Beans and Rice by Magical Ingredients
• Easy Skillet Chicken Pot Pie by Hezzi-D’s Books and Cooks
• Ham and Cheddar Carbonara by A Kitchen Hoor’s Adventures
• Honey BBQ Bacon Wrapped Pork Tenderloin by Family Around the Table
• Pepper Steak by Palatable Pastime
• Slow Cooker Hot Beef Sandwiches by Cheese Curd In Paradise

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board too!

Two years ago: Baked Pizza Hummus

Four years ago: Rainbow-Surprise Lemon Cake

Five years ago: Baked Eggs with Crispy Hash Brown Crust

Six years ago: Cheesy Cat Treats

Seven years ago: Funfetti Cake Batter Smoothie

SHEET PAN BACON WRAPPED MUSTARD CHICKEN WITH BROCCOLI AND POTATOES

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. chicken breasts (preferably six 1/3 lb pieces)
• 6 slices of bacon (I used applewood smoked)
• 1 lb. red skinned potatoes, cubed into bite-sized pieces
• 2 Tbsp whole grain mustard (I used blackened Cajun)
• 2 Tbsp apple cider vinegar
• 1 tsp honey
• 1 Tbsp olive oil, divided
• Salt and pepper, to taste
• 1-1/2 lb. broccoli, cut into small florets

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with foil and coat with non-stick spray.
2. Season the chicken with salt and pepper and wrap each with a slice of bacon, placing them on the prepared baking sheet, tucking the bacon underneath.
3. In a small bowl, whisk together the mustard, vinegar, and honey. Evenly pour over each chicken breast.
4. In a large bowl, toss the potatoes with 1 teaspoon of oil until evenly coated and season with salt and pepper. Distribute the potatoes around the chicken and roast for 15 minutes.
5. Meanwhile, toss the broccoli in the same bowl as the potatoes with the remaining 1/2 tablespoon of oil and season with salt and pepper. Remove the pan from oven, stir the potatoes, and add the broccoli to the pan around the chicken.
6. Roast for another 10-15 minutes or until the chicken is cooked through and the potatoes and broccoli are tender.

Source: Adapted from Simply Recipes.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

How do you make Easter ham even better? You coat it in a glaze made with root beer!

Is anyone else basking in the glory of spring-like weather arriving a last? Sure it came with some amount of rain (and tornado warnings) but at least it’s not snow (knock on wood). This weather prompted me to finally take the plunge and buy a new bike. I think 6 months is long enough to mourn the loss of my stolen bike, losing hope that it will miraculously turn up somewhere.

The last few months I’ve been riding a bike borrowed from a friend but since I did get a check from my insurance after filing the claim I figured I should go ahead and get my own again. It may not be purple like my last one, but it’s still pretty and I can’t wait for the rain to ease up so that I can take it out for a spin.

In non-bike news, let’s take a look at where my latest adventures of cooking with root beer has taken me. I present to you, root beer glazed ham! Just in time for Easter.

You could make this root beer glazed ham with a spiral cut ham like I did or a whole ham, the only thing that will differ is the cooking time on the package, so pay attention to those. When the ham is nearing the end of it’s cooking time, you’ll start brushing it with an easy-as-pie glaze made with, you guessed it, root beer (although sure, technically you could use any pop)!

The root beer glaze is oh so lovely and it’s not a terrible idea to scoop up some of the excess that drips into the pan and drizzle it over your slices when served. Just a thought.

One year ago: Weekly Meal Plan: March 28-April 3

Two years ago: Blood Orange Curd

Three years ago: Pig Cupcakes

Four years ago: Dark Chocolate Peanut Butter Half & Half Cookies

ROOT BEER GLAZED HAM

Serves 18

Ingredients:

1 (15-18 lb.) fully cooked spiral bone-in ham

3 cups brown sugar

1/2 cup spicy brown mustard

1 (12 oz.) can root beer

3 Tbsp apple cider vinegar

Directions:

1. Preheat the oven to 325 degrees F.
2. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2-2.5 hours (longer depending on the package directions).
3. In a small sauce pan over medium-high heat, mix together the brown sugar, mustard, vinegar and root beer and bring to a boil. Reduce to a simmer and cook until reduced and thickened, about 15 minutes.
4. After about 2 hours, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before serving.

Source: Adapted slightly from The Pioneer Woman.

To kick off #CookoutWeek (organized by The Pinterest Kitchen), I am kicking pizza night up a notch by cooking it on the grill! With temperatures skyrocketing, the prospect of turning the dial of the oven to not only 350 degrees for cookies but 450 for pizza is not enticing. So we’ve almost exclusively been relying on our grill to cook our meals lately (and I’m not gonna lie, I’m devising a plan to test out grilled cookies). But I digress, joining me in my grilling journey today was The French Farm, bearing gifts of L’Epicurien French tomato pesto and Edmond Fallout honey and balsamic dijon mustard. With delicious condiments like that, how could could you go wrong?

I started with my tried and true whole wheat thin crust pizza dough, which was rolled out and grilled for couple minutes before being flipped, quickly topped with the tomato pesto and fresh mozzarella, and closed the lid again to finish cooking. A few more minutes later I was in the presence of a gooey pizza with a crispy crust. And then I threw some arugula on top because arugula is my favorite green pizza topper. As a bonus it had been tossed in a dressing made with the mustard. Yummmy!

Once you’ve saved this recipe, make sure to click over to enter the awesome giveaway lined up for #CookoutWeek HERE. Also, don’t miss out on all the other blogger’s recipes today, listed at the end of this post!

Two years ago: Sesame Chicken & Cauliflower

Three years ago: Bobby Flay’s Crunchburger

Four years ago: Dark Chocolate Peanut Butter Banana Cookies

GRILLED TOMATO PESTO PIZZA

Serves 3

Ingredients:

1 recipe whole wheat thin crust pizza dough, risen

1/2 cup L’Epicurien French tomato pesto*

8 oz. fresh mozzarella, sliced

2 handfuls of baby arugula

1 Tbsp Edmond Fallout honey and balsamic dijon mustard*

1/2 lemon, zested and juiced

1 tsp olive oil

Salt and pepper to taste

Red chili flakes, for garnish

Directions:

1. Preheat grill on high heat (about 450-500 degrees F).
2. On a floured surface, roll pizza dough out into a 12-inch round. Transfer dough directly to heated grill (or use a pizza grilling pan). Cook for 2 minutes until bottom is browned and crisp. Flip, quickly spread the pesto over the pizza crust, then top with slices of fresh mozzarella. Close lid and cook 2-4 more minutes or until cheese is melted and bottom is browned. Remove from grill and allow to cool a few minutes before slicing.
3. Toss arugula with honey mustard, lemon juice, zest, and olive oil. Season with salt and pepper to taste.
4. Serve pizza sliced with arugula salad on top. Garnish with red chili flakes to serve.

*Can use any kind of pesto or honey mustard if these products cannot be found

Source: Adapted from The Lemon Bowl.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.

Everyone loves deviled eggs but they shouldn’t be limited to party gatherings. Have a craving? Whip up these single serving deviled eggs and don’t worry about sharing.

Deviled eggs are a popular dish to bring to parties. But what if you are craving deviled eggs without the prospect of any food-related gatherings on the horizon? I say it is perfectly acceptable to boil one and egg make one for yourself anytime.

And to reflect back on yesterdays post, Ohio State beat Michigan State last night! Ohio State was looking a little off during the first half while Michigan State took full advantage of it. Thankfully they came alive in the second half and sealed the win. It was a great game to end the evening after stuffing myself at Friendsgiving – I will share more about that tomorrow.

One year ago: Elvis Fluffernutter Rice Krispie Treats

Three years ago: Gluten-Free Peanut Butter Chocolate Bars

SINGLE SERVING DEVILED EGGS

Serves 1

Ingredients:

1 egg

1 Tbsp mayonnaise

1/2 tsp prepared mustard

1/4 tsp white vinegar

Salt and pepper to taste

Pinch paprika

Directions:

1. Place egg in a small pot of salted water. Bring the water to a boil, turn off heat and cover. Let egg cook in water until they are hard boiled, approximately 15-20 minutes. Drain and let cool.
2. Once cool, remove the shell, cut the egg in half lengthwise, scoop out the yolk into a small bowl, and mash. Blend in mayonnaise, mustard, vinegar, salt and pepper. Adjust any ingredients to taste.
3. Carefully put the egg yolk mixture back into the egg whites. Sprinkle with paprika and serve.

Source: Adapted from Allrecipes.

BBQ nachos are the ultimate tailgate nachos, with chopped BBQ pork, homemade cherry chipotle BBQ sauce, nacho cheese sauce and shredded cheddar cheese.

Welcome to ‪#‎10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.

After making BBQ chicken pizza last week my cravings for BBQ were satisfied, but only for BBQ pizza. My taste buds immediately started craving all my other favorite BBQ dishes from Memphis. Such cravings could not have come at a better time with #10DaysofTailgate in full swing! And better yet I had all kinds of great tools and ingredients to use thanks to our awesome sponsors.

Here’s what the rest of the team brought to the table…

One year ago: Skillet Greek Yogurt Chicken

Two years ago: Sweet Potato Dark Chocolate Bars

CHERRY CHIPOTLE BBQ PORK NACHOS

Serves 4

Ingredients:

PORK

1 lb. pork tenderloin

1 Tbsp El Diablo Hot & Spicy Mango Mustard*

1 Tbsp dry rub BBQ seasoning

BBQ SAUCE

1 cup Cherry Chipotle Not Ketchup*

2 Tbsp brown sugar

1 Tbsp El Diablo Hot & Spicy Mango mustard*

1 tsp worcestershire sauce

1/8 tsp onion salt

NACHOS

1 lb. corn tortilla chips

1 cup nacho cheese sauce

1 cup shredded cheddar cheese

Dry rub BBQ seasoning

Directions:

1. Rub tenderloin with mustard on all sides. Sprinkle BBQ rub on all sides. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
2. In a medium bowl mix together the BBQ sauce ingredients. Cover and refrigerate until ready to use. Heat if desired before serving.
3. Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and place tenderloin in the middle. Cook for 40 minutes or until internal temperature reaches 160 degrees F.
4. Remove from oven. Using the foil on the baking sheet, wrap the tenderloin and let rest for at least 10 minutes before chopping or shredding (whichever you prefer).
5. Divide chips between four plates. Top with pork, BBQ sauce, nacho cheese, cheddar cheese, and sprinkle with dry rub seasoning.

* You may substitute your favorite ketchup and mustard if you do not have these specific items

Source: The Spiffy Cookie original. Inspired by Central BBQ Nachos in Memphis, TN.

Disclosure: I received complimentary product from sponsors for this event. All thoughts and opinions are my own.