by Cate Bogue | Sep 21, 2019
MY DEVILED EGGS I’ve been making deviled eggs this way for years. I am not a fan of putting mustard or vinegar in egg salad (or deviled eggs). All they need is mayo (good mayo!) and seasoning. The paprika sprinkled on top gives them a tiny kick and makes them more...
by Cate Bogue | Sep 21, 2019
PROSCIUTTO TOPPED MELON One of my favorite appetizers is this salty/sweet one! The combination of sweet melon, salty prosciutto with basil and black pepper is my idea of perfection! And…it’s super easy to prepare.cantaloupeprosciuttobasilfreshly ground...
by Cate Bogue | Sep 21, 2019
WHITE TEXAS SHEET CAKE WITH CHOCOLATE FUDGE FROSTING FOR THE CAKE:1 cup Milk1 cup Butter, Cubed2 cups Flour2 cups Sugar2 whole Eggs, Beaten½ cup Sour Cream1 tsp Salt1 tsp Baking Powder1 tsp Almond Extract¼ tsp Baking SodaFOR THE FROSTING1 cup Sugar½ cup Unsweetened...
by Cate Bogue | Sep 21, 2019
PROSCIUTTO STUFFED MUSHROOMS Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer. The saltiness of the prosciutto mixed with the creaminess...
by Cate Bogue | Sep 21, 2019
ARTICHOKE SQUARES (Adapted from eastewart.com) 2 6-oz jars artichoke hearts marinated in oil1 small yellow onion finely chopped { I used a Vidalia onion which added a nice touch of sweetness}1 clove garlic, minced4 eggs1/4 cup gluten free bread crumbs (or regular)1/8...
