Dawn's Deviled Eggs

Photo from Pinch My Salt

A friend shared her Deviled Egg Recipe using Slaw Dressing, which creates a creamy, tangy filling.  I am fond of the Macaroni Salad recipe using Slaw Dressing so I know this will be a hit. We will try this along
with many other new recipes this Easter.

12 hard-boiled eggs, shelled 

1/4 cup Miracle Whip
1/4 cup Marzetti's Slaw Dressing

Squirt of mustard

dash vinegar

Malted Marshmallow White Chocolate Royale

Malted Marshmallow White Chocolate Royale on the Food Network
Malted Marshmallow White Chocolate Royale

Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings

Ingredients
1 1/2 cups heavy whipping cream

Peach Cobbler on the Food Network

Peach Cobbler on the Food Network

Peach Cobbler
2012 Ree Drummond, All Rights Reserved

Prep Time:15 minInactive Prep Time:15 minCook Time:35 min
Level:
Easy
Serves:
9 servings

Ingredients
Butter, for greasing baking dish
Fruit:

Buttered Rosemary Rolls

Buttered Rosemary Rolls on the Food Network
Buttered Rosemary Rolls
2012 Ree Drummond, All Rights Reserved

Prep Time:5 minInactive Prep Time:3 hr 0 minCook Time:20 min
Level:
Easy
Serves:
15 rolls
Ingredients
15 frozen, unbaked, un-risen dinner rolls 
Melted butter 
Coarsely chopped fresh rosemary 
Coarse sea salt
Directions
Place the dinner rolls in a large lightly 
buttered skillet, allowing some space between

Fruit Salad with Orange-Vanilla Syrup

Fruit Salad with Orange-Vanilla Syrup on the Food Network

Fruit Salad with Orange-Vanilla Syrup
2012 Ree Drummond, All Rights Reserved

Prep Time:30 minInactive Prep Time: hr minCook Time:15 min
Level:
Easy
Serves:
12 servings
Ingredients
Orange-Vanilla Syrup: 
1 cup sugar 
Zest and juice of 1 orange 
1 vanilla bean 

Sharing the Love

When Tommy was 5 years old we traveled to a darling little resort town in Eureka Springs, AK with some friends where I found this can of love, or rather, it found me. It has always remained full of love no matter how much or how often I used it.

I sprinkled it in Tommy's cereal and Richard's tea. I added it to most recipes. I gave the kids a spoonful if they were ill or would just pour it on their tongue when they were sad.  I sprinkled it on skinned knees and boo-boos.  We passed it around the table with the salt and pepper at family gatherings. It has become a permanent fixture in our home.

For years I tried to find the company behind this ingenious product. I wanted to sell them on my recipe site so more families could enjoy this wonderful tradition. I finally found the owner and it was like finding a friend. One day I was ordering a shipment and told Peggy about my new journey and what had happened at the first chemo treatment.  I overheard bits of a conversation with the patient next to me. A nurse summoned a social worker who asked if there was a family member or friend available to pick her up. The patient just stayed in a fetal position and kept saying that there was no one.  I got distracted with everything they were doing to me and lost tract of the elderly woman but worried about her for days. How was she going to take care of herself, stay hydrated,  keep up with the meds and get food? Peggy said it sounded like that woman needed a can of love. She takes cans of love everywhere because she usually runs into someone who needs it. What a brilliant idea!

I began sharing the love with family and friends, teachers and students, nurses and doctors; people who give to others and may need replenished. Some looked inside the empty can and said they didn't see anything. I just reminded them that you can't see love and that the more you used the more you would have available. You can never use too much and will never run out of love.  It makes everything taste better and people feel better. It's truly magical!

Everything happens for a reason. Don't you agree?

Buying that can of love in Arkansas 20 years ago, getting cancer, finding Peggy - 

EVERYTHING! 

Apple Pecan Layer Cake

2-1/2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1-1/2 cup applesauce
3/4 cup applesauce
2 eggs
1/2 cup chopped pecans

Heat oven 350, grease and flour 2 - 9 inch round pans.
In a large bowl, combine dry ingredients. Add applesauce, oil and eggs. Blend at low speed until moistened then beat 2 minutes on high speed. Stir in pecans. Pour batter into prepared pans. Bake 30-40 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pans, place on coolimg rack, cool completely.

Frosting
1/2 cup butter ( not margarin)
4-1/2 cup powdered sugar
6-8 tbsp apple juice

In heavy sauce pan on medium heat, brown butter util slightly golden, stirring constantly. Remove from heat, cool completely.
In large bowl, combine butter, powdered sugar, and 4 tbsp apple juice. Blend at low speed until moistened, continue beating until well blended' adding additional juice until spreads consistently. Fill and frost cake. Garnish as desired.