These are always devoured, and yes they’re rich, but I don’t make them often. PrintDeviled Eggs Supreme Total Time: 20 minutes Yield: 12 deviled eggs Ingredients1 TBSP butter, softened 1 TBSP cream cheese, softened 6 hard boiled eggs, halved 1-2 TBSP mayo 1 tsp yellow mustard Salt and pepperInstructionsIn a small bowl, combine butter and…
Shrimp Stuffed Pasta Shells
This was our recipe of choice to take to our cousin’s house. I’ll give you an easy version, and a sauced up version. They were both good, but my brother and I agreed that we liked the easy, plainer version better. The picture is of the sauced version. The easier version would make a fabulous…
Food in Ft Worth and Beyond
It was a week of cooking and eating out in the Ft Worth area, with my brother. The first night I was there, we found some great frozen Chantrelle Ravioli at Sprouts Market. We made ravioli and shrimp for supper, and there wasn’t a morsel left. We found a nondescript place in Burleson for lunch,…
Vegetables End of Summer 2015
A few things have survived the scorching heat, and have started to produce again. The greenhouse still has spinach, swiss chard, and kale. I’m waiting for it to get a little cooler, to plant the winter greens. In the yard, we have a new squash vine, and we have white and butternut squash on the…
Bo Bo’s BBQ
This is a great BBQ food truck, in a very obscure place in Belton. Hands down some of the meatiest and best ribs Don’s had. I tasted them and they were delish. I had a brisket taco and a pulled pork taco, and they were both excellent (the sauce is a little sweet, so go…