Diva Tasting: Recipes of the Week….

This Weeks Recipe Suggestions: KEEP SCROLLING

Deviled Eggs


8 Eggs

Cup Mayonnaise

2 Tablespoons Worcestershire Sauce

2 Tablespoons Cream-Style Horseradish Sauce

1 Drop Hot Pepper Sauce, Or To Taste

Salt And Pepper To Taste

1 Teaspoon Dried Parsley Flakes, For Garnish

1 Teaspoon Paprika, For Garnish


Step 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.

Step 2 Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish. 16 Eggs Serve as a side or appetizer.

Not Just A Burger


1 Large Egg

½ Teaspoon Salt

½ Teaspoon Ground Black Pepper

1 Pound Ground Beef

½ Cup Fine Dry Bread Crumbs


Step 1 Preheat an outdoor grill for high heat and lightly oil grate.

Step 2 Whisk together egg, salt, and pepper in a medium bowl. Add ground beef and bread crumbs and mix with your hands or a fork until well blended. Form into four 3/4-inch-thick patties.

Step 3 Place patties on the preheated grill. Cover and cook 6 to 8 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serves 4; Serve with favorite condiments and toppings with green bean fries.

Chocolate Chip Cookies; snack or treat


2 ½ Cups All-Purpose Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Vegetable Oil

1 Cup Packed Brown Sugar

½ Cup White Sugar

2 Eggs

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

1 Cup Semisweet Chocolate Chips


Step 1 Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.

Step 2 In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

Step 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 24 Cookies

Apple Crisp; snack or Dessert


3 Cups Apples – Peeled, Cored, And Chopped

1 Cup Sifted All-Purpose Flour

1 Cup White Sugar

1 Teaspoon Ground Cinnamon

½ Teaspoon Salt

1 Cup Butter, Softened


Step 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

Step 2 Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt into a bowl. Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.

Step 3 Bake in the preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving. 6 Servings

To Die For Chocolate Cake



1 Cup Unsweetened Cocoa Powder

2 Cups Boiling Water

2 ¾ Cups All-Purpose Flour

2 Teaspoons Baking Soda

½ Teaspoon Salt

½ Teaspoon Baking Powder

2 ½ Cups White Sugar

1 Cup Unsalted Butter, Softened

4 Large Eggs

1 ½ Teaspoons Vanilla Extract


Cup Unsalted Butter, Softened

2 Cups Confectioners’ Sugar

2 Tablespoons Unsweetened Cocoa Powder

1 Teaspoon Vanilla Extract


1 Pint Heavy Whipping Cream

1 Teaspoon Vanilla Extract

1 Cup Confectioners’ Sugar


Step 1 Start cake: Place cocoa in a medium bowl. Gently pour boiling water over top and stir to combine; let cool, about 15 minutes.

Step 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Step 3 Sift together flour, baking soda, salt, and baking powder into a mixing bowl.

Step 4 Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Add flour mixture alternately with the cooled cocoa mixture, mixing only until combined. Pour 1/3 of the cake batter into each of the prepared pans, spreading evenly.

Step 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean and cakes pull away from the sides of the pans, 18 to 22 minutes. Remove cakes from the oven and set on a wire rack to cool for about 5 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto the wire rack and let cool completely, about 20 more minutes.

Step 6 While the cakes are cooling, make frosting and filling: Beat butter for frosting in a mixing bowl until creamy. Gradually mix in confectioners’ sugar, cocoa, and vanilla; continue to mix until light and fluffy, 7 to 10 minutes. Set aside.

Step 7 Make filling: Whip heavy cream and vanilla in a bowl until cream becomes thick. Add confectioners’ sugar and continue to whip until stiff but not too grainy.

Step 8 Fill and frost cake: Remove cooled cake layers from pans. Trim any top surfaces to make them flat. Place one layer on a nice plate and spread 1/3 of the filling over the top. Top with another layer and another 1/2 of the remaining filling. Place the remaining cake layer on top. Spread frosting around the sides of the layers, leaving a ridge that extends up over the top edge. Spread the remaining filling over the top of the cake, inside the ridge of frosting. 12 Servings

Flat Iron Steak


1 (3 Pound) Flat Iron Steak

2 ½ Tablespoons Olive Oil

2 Cloves Garlic, Minced

1 Teaspoon Chopped Fresh Parsley

¼ Teaspoon Chopped Fresh Rosemary

½ Teaspoon Chopped Fresh Chives

¼ Cup Cabernet Sauvignon (Or Other Dry Red Wine)

½ Teaspoon Kosher Salt

¾ Teaspoon Ground Black Pepper

¼ Teaspoon Dry Mustard Powder


Step 1Place the steak inside of a large resealable bag. In a small bowl, stir together the olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper and mustard powder. Pour over the steak in the bag. Press out as much air as you can and seal the bag. Marinate in the refrigerator for 2 to 3 hours.

Step 2 Heat a cast iron or nonstick skillet over medium-high heat. Sear and cook the steak in the hot skillet for 3 to 4 minutes on each side for medium rare, or to your desired degree of doneness. Discard the marinade. Allow the steaks to rest for about 5 minutes before serving. 6 Servings


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