Spicy Deviled Eggs Recipe

Ingredients

• 12 eggs
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 pinch salt and black pepper
• 1/4 teaspoon ground paprika, for dusting (divided)
• 1 (6 ounce) can black olives, drained and cut in half horizontally

first Directions

1. Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
2. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
3. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold. 
4. enjoy^^

Bloody Broken Glass Cupcakes Recipe

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) can white frosting
•  
• Sugar Glass:
• 2 cups water
• 1 cup light corn syrup
• 3 1/2 cups white sugar
• 1/4 teaspoon cream of tartar
•  
• Edible Blood:
• 1/2 cup light corn syrup
• 1 tablespoon cornstarch
• 1/4 cup water, or more as needed
• 15 drops red food coloring
• 3 drops blue food coloring

first Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
2. Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
3. Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
4. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
5. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
6. Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.  
7. enjoy^^

Famous No Coffee Pumpkin Latte Recipe

Ingredients

• 1 cup pumpkin puree
• 1 quart milk
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract

first Directions

1. Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil. 
2. enjoy ^^

Great Pumpkin Dessert Recipe

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

first Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.