Pot luck

Tonight we were invited to a cookout with friends in the neighborhood who have kids at our daughter’s school.  It was a beautiful evening and a fun get together with some people we knew and some we didn’t.  Lots of kids meant that Samantha had a wonderful time running around and playing.  I volunteered to bring deviled eggs and creme de menthe brownies (two of Samantha’s favorite things).  Here are the recipes:

Deviled eggs
When I said I would bring deviled eggs our hostess immediately said “I love deviled eggs.”  Almost everyone loves deviled eggs and we are very happy that while shopping over the weekend we found the perfect carrier for transporting deviled eggs at Sur la Table.
  • 1 dozen eggs
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/3 cup mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, reduce heat to just simmering and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.

Creme de Menthe Brownies

These are pretty easy to make – you just have to allow time for each layer to set.  They do not do well sitting outside in super hot weather.

Base layer:

  • 1 stick softened butter
  • 1 cup sugar
  • 1 cup flour
  • 1 cup Hershey’s chocolate syrup
  • 4 lightly beaten eggsw
  • 1/2 tsp salt
  • 1 tsp vanilla

Preheat oven to 350.  Combine all ingredients in a mixture and mix until well mixed.  Pour into 9 x 13 greased pan and bake for 25 – 30 minutes.  Let cool.

Green icing:

  • 1 stick softened butter
  • 2 cups confectioner’s sugar
  • 3 – 4 TB Creme de Menthe

Beat together and spread over brownies.  Let set.

Chocolate topping:

  • 1 cup semi-sweet chocolate chips
  • 3/4 stick butter

Melt chocolate chips and butter.  Cool slightly and spread over green icing layer.  Let set.  Cut into small pieces.