Blue Cheese Bacon Deviled Eggs

This was my favorite batch yet, and a hit at one of our recent get-togethers.  If you like bacon and blue cheese these deviled eggs are a "fancier" version of the original and can be proudly served at parties and are perfect way to use up those Easter eggs.  Hope you enjoy and have a Happy Easter!

 Stark's Bacon Blue Cheese Deviled Eggs 

18 large eggs

9 tablespoons of mayo (southern translation: Dukes Mayonnaise)

1 tablespoon of yellow mustard

4 tablespoons of crumbled blue cheese (I use the Publix brand)

Dash of sea salt  to taste (the cheese and bacon are salty, so little is needed)

4 tablespoons cooked and crumbled bacon in bits

Boil, cool, and peel 18 large eggs.  Cut the eggs in half from top to bottom, place egg white halves on tray.

Prepare filling by putting egg yolks, mayo, mustard, 3 tablespoons of blue cheese, and 3 tablespoons of bacon into a mixing bowl (set aside one tablespoon of both the bacon and blue cheese for later garnishing).  Mix with a fork until well blended, it will have small lumps from the bacon and cheese.  Clip a half inch corner from the bottom of a zip lock bag, put blended egg mixture into bag, and pipe into egg white halves. 

Garnish eggs with remained bacon bits and blue cheese crumbles.  Makes 36 deviled eggs. They are ready to serve or refrigerate for later use (up to 8 hours).

Antique Door Coffee Table

Spotted this gorgeous up-cycled table while having lunch at Sophie's in Hyde Park with my friend Scarlett.  I love that they used an antique door with the old glass knob in place as a converted coffee table.  Such a great piece.  Love it and want to make one! :)  And if you haven't been to Sophie's french bakery, it is worth the trip!  I lounged in a comfy wing back chair while snacking on a croissant sandwich and mini mousse cups.

Yum Lemon Cream Cake

My version of a knock off of Olive Garden's Lemon Cream Cake

Cake:

1 box white cake mix (Betty Crocker works best)

1 ½ cup water

1/3 cup vegetable oil

3 egg whites

1 tablespoon lemon juice

Lemon Cream Filling:

8 ounces cream cheese (softened)

2 cups powdered sugar

3 tablespoons lemon juice

1 cup of heavy whipping cream

Garnish:

Dusting of Powdered Sugar

Make cake following directions on the box & add the tablespoon of lemon juice before mixing the batter.  Bake in a greased springform pan for 40 minutes at 350.  Cool completely.

Make lemon cream filling by mixing cheese and powdered sugar until smooth.  Then mix in lemon juice.  In a separate bowl, whip cream on high until peaks form, and then gently fold into lemon cream mixture.  Chill in fridge for at 2 ½ hours.

Once cake is completely cooled, slice through the middle long ways and separate into 2 layers.  Spread all but ½ cup between the layers.  Reassemble the cake, then use remaining filling to lightly “frost” the top and sides of cake.  Chill the cake in the fridge for two and half hours, before slicing or serving dust entire cake with powdered sugar.   YUM