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Devilish Deviled Eggs

Ingredients:
- 6 eggs
- ¼ cup mayonaise
- 1 tsp. White Balsamic Vinegar
- 1 tsp. Devil’s Mustard
- 1 tsp. Smoked Paprika
- 1/8 tsp. salt
- Chives for garnish

Method:
Place eggs in a single layer in a saucepan and cover with enough salted water that there's 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 2 minutes. Remove from heat and leave covered for 10 minutes, then rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, Devil's Mustard and salt, mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Place chive into yolk and sprinkle with paprika to look like a pumpkin.


Mummy Dogs

Ingredients:
- 1 can (8 oz) Pillsbury™ refrigerated dough sheet
- 10 hot dogs
- candied eyes
- ketchup or mustard
- 1/2 tbsp. dried O&V Cheese Dip mix
- 1/3 cup cream cheese
- 2 tbsp. yoghurt

Method:
Preheat oven to 375 degrees F. Unroll dough and slice into 4 rectangles. Slice dough lengthwise into strips (10 per rectangle). Wrap 4 pieces of dough around each hot dog, slightly overlapping and crossing at points. Make sure to leave a small space for the face of the mummy. Place onto ungreased baking sheet and bake 13 - 17 minutes or until dough is golden brown. Add a drop of ketchup or mustard to the back of the candied eyes and place on mummy dog. To make the dip, mix cream cheese, yoghurt, and dried mix together. Let sit for a couple of minutes to let the flavors marry and then enjoy. 

 

*Pillsbury Recipe


Witches Fingers

Ingredients:
- 1 cup unsalted butter softened
- 1 cup powdered sugar confectionery
- 1 egg
- 1 tsp. Almond extract
- 1 tsp. Vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt 
- 3/4 cup whole almonds
- green food coloring
- O&V Cherry Chocolate Jam

Method:

Mix butter, sugar, egg, almond, and vanilla extract. Mix in flour, baking powder, and salt. Add green food coloring until it reaches your desired green. Cover and refrigerate for 30 minutes. Roll heaping tablespoons of dough into finger shape for each cookie. Press almond firmly into one end for the nail. Create several lines to form wrinkle on the "knuckles" of the fingers with a toothpick or knife. Place on lightly greased baking sheet or parchment lined baking sheet. Bake in a 325 degree F oven for 20-25 minutes. Let cool for 10 minutes.

Serve with our Cherry Chocolate Jam for a terrifyingly delicious result!

 

*Recipe by Janet Barton from Simply So Good


Apple Cider Vinegar Tea

Ingredients:
- 1 1/2 cups of hot water
- 1 tbsp. lemon juice
- 2 tbsp. O&V Apple Cider Vinegar
- 1 tbsp. honey
- 1 tbsp. ground cinnamon
- Cinnamon stick for garnish
- Thin slices of apple for garnish

 

 


Method:
In a mug, mix ground cinnamon into honey until there are no clumps. Add in lemon juice and apple cider vinegar. Pour boiling water into the mug and stir.
Add sliced apples and cinnamon stick as garnish.

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