Oh I know. You don’t even have to tell me. You’re thinking “What in the world are these? SpaghettiOs deviled eggs? Why!?!” Well, I don’t know why. No, they’re not really deviled eggs. But in their own way, they’re kind of cool. Hey, what kid wants to eat grandma’s boring deviled eggs? On the flip side, what kid wouldn’t want to eat eggs stuffed with SpaghettiOs?
Once you warm to the idea of SpaghettiOs deviled eggs (and you will), you can mix up the stuffing. Try RavioliOs. Or SpaghettisOs with meatballs! And there are many themed cans you can try.
I use a little egg cooker when making boiled eggs. It cooks them perfectly every single time!
This is not the first book on making ice cream and other frozen treats that I’ve had in my library. But oh is David Lebovitz’s The Perfect Scoop ever the best and by far full of the easiest recipes. I found the recipes to not only be fantastic tasting, but all can made with pretty minimal effort and ingredients. That’s a big win in my book.
The Perfect Scoop starts out with the basics of making ice cream. You might be tempted to skip this section and skip to getting to making the good stuff, but you should read it at least once. It’s full of tips and techniques and information about ingredients that will help you make the absolutely best treats.
Next, we’re on to my favorite section, ice creams, frozen yogurts and gelatos. There’s an absolute ton of recipes in this section. Everything from ‘normal’ vanilla ice cream to basil ice cream. All well-written and none are scary enough to make the novice ice cream maker nervous. Not even 30 minutes after I got The Perfect Scoop I was making the chocolate-peanut butter ice cream. With only 5 ingredients it has quickly become a staple in our freezer.
Sorbets and sherbets are next. And there’s tons of recipes in this section, too. Really easy to make, and packed with fresh fruits. Proof you don’t have to use heavy cream to make a delicious frozen treat.
Granitas are in the next section of The Perfect Scoop. Making granitas is something very new to me, though I’ve seen it done on TV before. Darn near every recipe in this part of the book is on my to-do list. Again, all great stuff.
The last two chapters of the book are just fun. Sauces and Toppings contains everything you could ever need to turn your yummy ice cream from the second chapter of the book into something unbelievably good. Make your own marshmallow sauce. Or raspberry sauce. Or hot fudge. It’s all in there. And the Mix-Ins section? Even more great ways to customize your ice cream creations. Things like peanut brittle , fudge ripple, and truffles. Your friends and family will be amazed by the fact that everything in their bowl was made by you.
Sure, you’ve made jalapeno poppers on your Char-Broil Big Easy. And you loved them. But Aunt Martha didn’t like them one bit. “They’re too darned spicy”, she said. Well, today is Aunt Martha’s lucky today because now she can chow down on some super-tasty pickle poppers without worrying about the heat.
Make sure you read my notes in the recipe. They’ll make making these pickle poppers on the Char-Broil Big Easy a breeze. I really liked the change from the ‘usual’ jalapeno poppers. They’re hard to stop eating, so make sure you make a big batch. If you haven’t already, invest in a Bunk Bed Basket or two for your Big Easy. It gives you a lot more cooking space.
Meanwhile, slice the pickles in half horizontally. Using a melon baller carefully scoop out the centers of the pickles. Set aside. NOTE: I found it much easier to just use my finger nail (with a food-safe glove on) to do this.
Line a baking sheet with foil. Add bacon slices and bake for 20 minutes to partially cook the bacon. Remove to a paper towel-lined plate to drain. Cut each pieces in half lengthwise. NOTE: The easiest way to do this is to roll each piece up and then make a single cut down the middle.
Combine the cream cheese, cheddar, and garlic, Working in batches, form about a tablespoon of the cheese mixture into a shape like a fat cigarette that will fit into the cavity of the pickles.
Working in batches, add shaped cheese to the pickle centers. Secure one end of a piece of bacon to the end of the pickle slice by inserting a toothpick horizontally. Wrap the bacon around the rest of the pickle, also securing the other end with a toothpick.
Fire up your Big Easy.
Lightly dust pickle poppers with your favorite seasoning and transfer to a Big Easy basket.
Cook in the Big Easy for 20 minutes or until the bacon starts to char and the cheese has melted.