Brings back many memories. Thank you for that. My mom stuffed the celery with Kraft pimento cheese or the pineapple cheese. It was sold in the little glass jars that were kept and used as our juice glasses. Remember when that size was a juice serving!
When I was a little girl in the 60s, every holiday it was my job to stuff the celery with cream cheese softened with pineapple juice, decorated with olives and sprinkled with paprika. Yes, we used a aluminum cake decorator. It was a tube with a plunger. When I got married in 1978 my mother bought me my own aluminum decorator. I have used that decorator every holiday since, to stuff that celery. My kids won’t let me drop the celery from our holiday menu. They call it tradition. Lol I really wish someone else would take this tedious job over. I’ve done it for at least 55 years. I quit! Lol I really enjoyed this video. Ty for posting it💕
Tip if anyone needs it. If you have problems peeling boiled eggs. When you cook them on top of the stove in boiling water, once cooked take to the sink and turn the ice cold tap water on them. I even add ice from my fridge ice maker. I let them sit 5 minutes. Crack the shell on a paper towel and the shells slip right off perfectly every time.
If you bring the water to a boil, then use a slotted spoon to lower ice cold, right out of the fridge into the boiling water, then cook for the allotted time, cool under running water, the shell will come off almost in one piece. I've been doing this for a few years and it never fails.
The first iteration of Hidden Valley Ranch Dressing WAS in powder form. It had to be mixed into buttermilk, stored in a bottle or jar in the fridge and was only good for about a week! This was in the early 70s.
My husband has taught at the same high school for more than 30 years. Every couple of months I send a little snack with him to share with the faculty: quiche muffins, cupcakes, etc. The #1 most popular item is deviled eggs. I make mine with a little pimento cheese and pickle juice mixed in with the other ingredients, topped with some bacon and/or green onions. He swears they're all gone in 15 minutes. Some of these old-fashioned dishes really stand the test of time.
Thank you for the memories, I’m a 60’s baby & I remember mum taking us to Tupperware & Avon party’s & they would go all out on appetisers (pigs in bags too) & we children had to sit on the floor & being told you hear to be seen & not heard. Thank you for sharing your video, it’s my first time seeing your channel ❤
Unrelated, I guess, but you remind me of my friend's "special" salad dressing: 1 bottle of Italian dressing mixed with 1 bottle of bleu cheese dressing.
Thank you so much for doing this. One remark: my mother came in from work on Fridays, and my dad would begin cooking on a grill outside. Neighbors joined in. Food was a way to celebrate life. I remember with great fondness Mother’s concern that we eat well on week nights, and my dad’s joining her by smoking up the grill for the weekend to give her a break. The 1950’s and 60’s was a time when food was the way I was taught that life should be celebrated, a way to relax after hard work. Thank you so very much for teaching a younger generation what we did and how we did it; continue your lessons in life! Toni Graves
I remember Kraft used to make pimento cheese and blue cheese spreads in small juice glasses. We always used them for the celery and used the glass after. Thank you for the recipes.
Stuffed celery is still a big thing with kids. It was a favourite snack for kindergarten moms. Add raisins and it became "ants on a log". My kids loved celery with cream cheese or peanut butter. After the kids were in bed I would watch TV with a celery sticks and a jar of peanut butter and just dip away!
Deviled eggs are the first food gone at our family gatherings too. Chips and junk will sit all day. Eggs, gone. Steam eggs for easy peeling. (do not boil) Celery is so versatile filling with cream cheeses (plain and flavored), peanut butter (providing no allergy), egg salad (your already steaming eggs), onion dip, etc. yummy! Good memories! Thank you!
I lost my Nana who raised me a few years ago. She had a pig cutting board just like the one in your background. I shed a few tears remembering her cooking while watching this. Simple times were the best times. Great Vid!
Hidden Valley was introduced in the 60s and was on shelves throughout the country by 1970. I am 68 and I think you are thinking more of the 50s and into the 60s with many of your recollections of products, tools, small appliances, and recipes.
Thanks for the memories...I was 5 years of age in 1960. Holiday dinners were a really big deal at my Grammie's House where the entire family would gather. hors d'oeuvres were always served before dinner. Trouble was, they were only served to the adults! Not anymore...thanks for the recipes!
I am 70 years old and you brought back so many memories of years and years ago recipes that I had long forgotten about. I loved your presentation, your personality and will certainly try your newer recipes. Thank you so much. Enjoy your Day 🌹
Here's one of my favorites. ❤ Mushroom Garlic Rounds. Saute chopped mushrooms in butter with salt, pepper, finely chopped garlic and paprika. Spread on very lightly toasted rounds of bread and serve warm to your guests. Delicious!
Better yet...Stuffed mushroom caps with bread crumbs bacon 🥓 bits, herbs olive oil or butter. Tip... use regular or cornbread stuffing mix for ready to go filling, were Special party treats to fancier meals my mother-in-law ALWAYS made, ALWAYS Gone! Soooo easy to add bacon, Parmesan cheese, green onions whatever you liked and change the flavor! 😋
Snakes in a blanket is new to me and I'm 79 y.o. but they look delicious. I remember water chestnuts wrapped in bacon and it was called ramaki. The mushrooms in butter sound scrumptious. Remember the fondue craze of the 70's? Dipping chunks of bread in melted cheese, with four people sitting around the table made it fun. Or they could dip fresh strawberries in melted chocolate in the fondue pot. The pot came with little skewers and a space for a small candle beneath the pot. The Boursin cheese in the celery sticks sounds good. In girl scouts we stuffed the celery with peanut butter and raisins spread across the top; it was called "ants on a log" ! And you're right, deviled eggs are always a hit. In Tennessee, my husband's uncle and aunt added some beet juice to the cooked egg yolks and called them dressed eggs.
I had forgotten about ramaki but it was another one that could have been added for sure. And fondue. I don't own a fondue pot but I think it would be interesting to share that craze with people too! Thanks for the wonderful comments. Best wishes, Colleen
I actually saw the beet juice done with the whites to give em some Color look like flowers 🌺🌸🌼 with the yellow yolk centers for Easter 🐣 it was Very pretty on a plate of shredded lettuce for the Grass! Just dip the white halves in the beet, strawberry 🍓 or plum juice or All for color variety...was used to give the White's a pastel shade then fill with your yoke mixture... Looked like dessert! Tasted more Special! 😋
Just use whatever fits the guest list taste buds, I like make'n a variety of sprinkles, from the bagel top'n to green onions it bacon bits... Eye appeal and makes an old recipe new! 😋
Thank you Colleen I totally remember these recipes. However, you CAN wash your mushrooms and they WON’T water log them. That has never been true and you will enjoy not crunching down on any type of medium they were grown in. Other than that you did a great job making them 😊
I use one of those otherwise-useless "baby" (or "face") brushes to very gently brush across the mushrooms while holding them under running water. They're clean-psychologically, anyway.
Not so sure how true that was universally about dessert being a daily thing for everybody. I was born in '57 and my recollection, confirmed by my mother, who is thankfully still with us, was that as a rule through the 60s and into the 70s, dessert was not a daily event. Dessert was a special treat maybe once or twice a week and, of course, at extended family gatherings on the weekends or holidays. But my hearty felicitations on your dessert-filled childhood! 🙂
I’m from the 50’s. Same desserts, only on special occasion. Although about twice a year, my mom would make apple dumplings for dinner and another time would be strawberry shortcake when in season. I only remember my mom stuffing celery would just plain cream cheese, which we all liked
I grew up in the 60’s and my mother served dessert about one night a week. But my grandmother always had a pie, a cake, fruit turnovers, or a delicious pudding that she had made. Once it was gone, she would whip up another dessert. There was always a homemade dessert at grandmas house. Good memories.
Big family and I was born in the late 50s. Every dinner included a salad, cooked vegetable, meat, potato, bread and butter, and a dessert. We didn’t have that many leftovers as the family was big but we had every type of meat throughout the week: pork, beef, chicken, fish. But, dessert every night. Went through many, many 9x11 Duncan Hines cakes with homemade frosting. An easy dessert was a scoop of ice cream or sherbet. We didn’t have a lot of extras but we had plenty to eat.
I remember most of these from my childhood. My mom and aunts stuffed celery with pimento cheese or cheese with port wine, bought premade from the store. Then Cheese-Whiz came in, which looked fancier, but the "cheese" itself wasn't terribly delightful. We didn't have Snakes in a Blanket but there were sometimes canned water chestnuts wrapped in bacon with a toothpick. At some point, water chestnuts went "out" and frozen shrimp wrapped in bacon came "in". Shrimp Cocktail was a big hit, too. It came store-bought in glass-footed containers: all you had to do was peel off the foil covering. So fancy! I sometimes crave that spicy/sweet store-bought cocktail sauce! Thanks for the memories.
@@oursilvermoments6028 Here's a couple more (maybe for your next app video?): #1 Take a slice of lunch meat, ham or turkey usually (but sometimes if my dad did the shopping he'd splurge on pastrami from the deli counter). Spread a thin layer of softened cream cheese on it, then take a pickle spear (mom canned her own every summer) and roll it up tightly with the slice of meat. Cut into 1/2"-1" slices and secure with toothpicks. #2 Bake miniature, golf ball-sized cream puffs from standard choux pastry dough. When cooled, slice the tops off and fill the hollow with tuna salad and replace the caps.These were called Tuna Puffs. #3 Create silver dollar-sized pancakes with a thinned batter and keep them warmed in the oven. You can add some finely-chopped green onion to the pancake batter if you wish. Just before serving, top each one with a dollop of sour cream and a small piece of smoked salmon. Garnish with more chopped green onion. I believe these are called "Blinis" and can be made with caviar instead of smoked salmon, but we weren't that fancy! For every party there was always a heavy, cut-glass tray with separate compartments that was dragged out from an outlying cupboard and filled with pimento-stuffed olives, black "California" olives from a can, pickled mushrooms and onions, (and pickled herring at Christmas). Sometimes mom let me open the jars and cans and fill the compartments, myself. I still buy a small jar of pickled herring for the holidays, though I am the only one who likes it. I remember my mom enjoying these vintage hors d'oeuvre with white wine "on the rocks," which was actually a thing back then. Enjoy! --John
In the 60s, Hidden Valley Ranch dressing was only in packets that you had to stir up yourself, with a cup of mayo and a cup of buttermilk per envelope of seasonings. It was the best. Asparagus was pretty fancy-schmancy back then, too....
Stuffing the celery with Boursin was one of my jobs back in the 70's. Also skewering cheese and pineapple cubes onto cocktail sticks then anchoring them in an upturned half grapefruit. I remember an avocado dip and an onion dip using sour cream and powdered onion soup mix. 😮
Brings back memories from my childhood! I always loved when my mom made appetizers. They always tasted better on tiny fancy theme colored plates. My mom always brought me back a plate if It wasn’t a child friendly event. I always felt so grown up eating what I thought was fancy food. Mom would put my drink in a punch glass to make it special. Great mom memories. Thank you!
When I want to make deviled eggs I plan ahead and buy eggs early. The older the eggs are the easier they peal. My mom always made stuffed celery for holiday meals. Sometimes plain cream cheese and sometimes pimento cheese. But when I married a northerner she had to add a new flavor. His family stuffed celery with peanut butter. I have to say its not bad!
It is so interesting to me that celery, which really isn't the star of anything has been used as a vessel to carry so many different ingredients to our mouths!
My mother-in-law was a wonderful cook, and she mixed deviled ham with mayo and mustard in her deviled eggs. Subsequently, have done that for almost 50 years!
@@sharonnunn3385 Use a small can of crushed pineapple, and a block of Philly cream cheese a little whip and Wa-la your Ready for celery, or crackers! 👍
I grew up making deviled eggs with Marzetti slaw dressing. Even though I make my own Marzetti now, it’s still my go-to egg recipe, and they ALWAYS disappear 😊. A little Marzetti and relish. Yum
My mother mixed cream cheese chopped green olives and a little mayo. We always had it at Thanksgiving and Christmas to snake on. While she was preparing the feast!
Powdered ranch dressing was certainly available in the 70s. Once back then, I took a chance and bought a pack and mixed it with sourcream as instructed on the package for a really good dip!
Yep, just like Lipton's onion soup mix was always used for onion dip you Can get toasted onions now to use too! And a can of minced clams and lemon juice 16oz sour cream and minced green onions, bacon bits were the perfect clam dip! Always both at Thanksgiving! 👍
For EVERY occasion, my family has to have deviled eggs! I guess I didn't know they were specifically from a certain era. 😂 even the very young children ask for deviled eggs like they'd never gone out of style! For Thanksgiving this year, I deviled 3 doz eggs (72 deviled). I love that everyone still loves them tho! 😊
Where I worked we used to have a 'goodie' day the first week in December. Everyone would bring an appetizer The very first thing that always went first was deviled eggs. Here it is 2023 and it is still the same. Some things are just so good you never stop making or eating them!
Those all look delicious, I hadn't heard of the snakes in a blanket or the mushroom recipe. I did just find the most beautiful amber glass deviled egg dish at a flea market that I look forward to using at Christmas. thanks for the recipes.
My Mum used to make filled celery for Christmas dinner using Velveeta cheese. It was the best, in our eyes. Curry powder in deviled eggs is my favourite. Thanks Colleen this brought back lots of memories 🌷🇨🇦
@@debhays6353 thank you! I know lots of people use peanut butter but I am allergic to peanuts so I don't use peanut butter in anything I would like to eat. My husband loves it though. Thanks for watching. Colleen
I really enjoyed this video. I was married in ‘67 and remember these appetizers fondly. We also did a lot with our fondue pots. Good memories! I am going to make your recipes from this video for our Christmas Eve . Thank you so much.
Loved your video, Colleen! A trick my aunt taught me with the devilled eggs was to add cole slaw dressing to the yolks and mix well. Delicious! And you don't need to add anything else. It's all in the cole slaw dressing! Sometimes I top them off with paprika or crushed bacon. It's the way I do it ever since I learned about using the slaw dressing. So simple! And yummy!
I was born in the 60's was growing up as a child in the 70's & graduated in the 80's. Honestly cooking hasn't changee that much except for unfortunately the majority of people don't cook anymore. Many things are timeless & always popular & a must have like Deviled Eggs & Stuffed Celery. On Facebook & You Tube Stuffed Celery is very popular. My grandmother always made both for our holiday meals & I watched every move she & my mother made when cooking. She always usee the Kraft Cheeses that is still sold today in little glass jars always saved for small juice glasses. Always used the Old English & Pineapple varieties. The Pineapple is almost impossible to find today but I think the Philadelphia Whippee Pineapple would work great. Old English is still easy to find. We never piped our Deviled Egg Mixture in to the eggs. My mother decorated cakes so we had piping bags & tips. Disposable & not disposable bags but used for baked goods Cakes & Cookies etc. Aluminumn Foil always a main go to , to this day along with Wax Paper. Some things just never change. Cheese Balls are my absolute favorite snack & appetizer. I have never seen the recipe for the Asparagus Cresent Appetizers before but sound great. I will definitely change the name however to something more appealing & appetizing. Nothing wity the word "Snake" in it for me. I noticed some of your comments & thoughts were a little different than anything I have heard of before but perhaps due to being in different countries? I find cooking & recipes, methods of cooking & even brands of food & kitchen items are carried through from one generation to the next. As I stated so many things should not ever change especially when it comes to cooking. What was true in the 60's & 70's is still the case & on tables today. It really wasn't that long ago.
A little change to a Solid b 26:21 asic Keeps it around for generations! That way everyone's taste buds are Happy! Make'n things versatile with variety has always been the deal.... 👍
I still have celery with Cheez Whiz for a snack in the evenings. I make my deviled eggs exactly like you do, my husband, daughter and my oldest granddaughter gobble them up. I purchased a small electric egg cooker and it works perfectly every time, also easy clean up.
This was lovely. I was stressed but put this on and feel much better now. Of course I want to go to the store and buy all the ingredients to make these. Lol.
In the 60s 70s we made cones out of folded wax paper to use with decorating tips. Certainly didn’t have anywhere near as many tips that we have now. New subscriber
My mom was a cake decorator in the 60s and 70s... she always used heavy cone bags with multiple tips... she had a lot of supplies. Wilton products were available... cake pans, bags and tips, nails and much more.
And you can vary all the ingredients to taste or holidays .. We do dried cranberries on the celery logs at Thanksgiving and chopped nuts for Christmas ⛄
It helps also if you purchase your eggs at least a week or so early….before you plan to use, for easy intact peeling. Submerging cooked eggs in ice water, etc….same directions as given.
Don't ever edit, you be down home you, and thank you for taking the time to do this for us. I've never heard of snakes in a blanket, good way for our kids/grandkids to get their greens.
Tip for pickled egg lovers, especially those who like pickled hot bananas peppers. I use the leftover pickled hot banana peppers juice and toss in the jar hard boiled eggs with a little dill pickle juice added. I have chickens so eggs are abundant for me. The eggs take on a soft yellow color and the taste is a nice change of pace.
Yep put the whole peeled eggs before you cut em in anything from beet, strawberry, plum juice to pickle or spicy blend for a few mins to color or flavor and you got fancy tasty deviled eggs that'll be a hit! 🥚
I definitely recall powdered dressing mix from my childhood. Mother mixed it with buttermilk in a special cruet sold alongside the mix envelope. Probably Hidden Valley or 7 Seas brand. And every good Southern cook stuffed her celery with homemade pimento cheese!
This is my first time seeing you. I LOVED this video!!! Brought back so many good memories. My "trick" for taking deviled eggs to a party/potluck...after mixing the filling with the yolks I put the halved eggs in a container with a lid and put the filling in a plastic zip top bag. This makes them much easier to transport. Once at my destination, I fill the eggs by cutting a corner off the plastic bag and pipe the filling into each egg. AND to make them look fancier I put them on a pedestal cake plate.
Tip if you have trouble peeling eggs buy a egg cooker. You put a whole in the shell and after a cold bath the peel just slips off. They’re not expensive and if you enjoy hard boiled eggs it’s worth the investment mine is Dash and small and easy to store.
My daughter taught me a terrific deviled eggs hack - mix up the filling in a quart-sized ziplock bag until thoroughly combined, then snip off a corner of the bag and pipe the filling into the eggs. Easy peasy, no mess, and looks good too!
Hi our piping bags were made of cloth and I think the tips were tin . My father had a bakery, I got his equipment for decorating cakes when I was in first grade. GOD BLESS
I remember the mushrooms, deviled eggs, and stuffed celery. For special occasions we stuffed celery with pimento cheese, some with cream cheese and pineapple, some with cream cheese mixed with chopped olives and chopped herbs, and finally peanut butter mixed with honey and raisens.
Ah yes, I don't remember the pineapple and cream cheese but I so remember the rest. There are enough different kinds you could almost make a whole video about them. Thanks for sharing that with us. Cheers, Colleen
My husband and I were discussing the upcoming holidays and decided to switch up the appetizers. You have just my input to him easy. 😊 The mushrooms, snakes in the blanket and stuffed celery using something I have never tried before. They all look delicious!
Never had the mushroom dish. Deviled eggs for holidays. Celery with cream cheese. Never had snakes in a blanket. So now I have 2 to add to my repertoire 😂
Always make devilled eggs for parties, use powdered mustard. Will be making celery stuffed with cream cheese and chopped pimento stuffed olives for Thanksgiving. Being eating them my whole life.
The first time I've come across your videos. Finally someone who can teach delicious simple recipes. Even if they are not simple . Your way of explaining makes it so wonderful and normal . For us newbies in the kitchen. You have a fan in me. Thank you
Thank you, Colleen, for such a lovely video. I was too little to go to the parties in the sixties, but our church had countless "fellowships" after services on Sunday evenings, and everyone brought something wonderful. 😊 One of my favorite appetizers was my mom's little sandwiches of cream cheese (I think she may have added a splash of milk for spreadability.) and chopped black olives on cocktail or "party" rye bread. Just cream cheese, chopped olives, and salt and pepper on the 2×2-inch slices of rye bread we got at the store. That bread has become harder and harder to find, so in a pinch, you could cut crusts off regular rye bread and cut the sandwiches into fingers (3 from each sandwich) to achieve a similar effect. Delicious no matter how you slice it!😂
I do all of my eggs and a dash rapid egg cooker, or any other brand. They are the most amazing things on the planet. No boiling water no mess they are fabulous!🙏❤️
I had never heard of q Dash Rapid Egg cooker until you mentioned it here. I went online and qmazon has one so now I know what it is. Thanks for teaching me something new. Best wishes, Colleen
Hello Ms Colleen. I never thought just to use the dough cycle as we too don’t like how a cooked loaf comes out in the machine. I really enjoy your method of teaching and your beautiful personality. I also appreciate your experience and time sharing in your kitchen. Thankyou f
Great ideas! Thank you. An added thought for elevating the stuffed celery is to top them off with some chopped pimento. It would add a splash of color.
I sometimes do deviled eggs two ways. One regular and the other with cheddar and bacon. I use guldens spicy brown mustard:) thank you for the pleasant video.
Thank You for sharing these with Us. I was born in 1965. I remember these at any Home Parties that Our Mom had for Family and Friends. I had never heard of Snakes In A Blanket. It looks Yummy. I have been trying to think of a Different name for them. I am terrified of Snakes and that name really bothers Me. Well if I can think of something else; I will let You know. Well, these others brought back such fond memories of My Childhood and the Scrumptious appetizers that were at parties when I was a little girl. Thank You for sharing these with Us. It brought back some happy memories of My Childhood. Our Mom would make appetizers for Christmas Eve. We would open presents and then in the afternoon on Christmas Day; We had Our large Christmas Dinner. Thank You again. GOD BLESS YOU AND YOUR FAMILY! ✝️🙏🏽 Happy Holidays! 😊👍🏼🎄🎅🏼🤶🏻🎁🎉🎊👍🏼👋🏼
G’day Colleen, I’m from the Sunshine Coast, Queensland, Australia and last night we attended a disco themed dinner party at a friends house. Our tin foil lined tray of these appetisers were the hit of the night and oh so delicious! Thanks for the recipes 😊
I am about your age and I absolutely love your videos! 💗 I do deviled eggs like you do, and stuffed celery using homemade pimiento cheese, but the asparagus snakes and the mushrooms were knew for me. I will definitely try both! Thank you for your nostalgic and easy recipes. I always open your videos first. Love from Dallas, Texas
Thank you so much, I appreciate you being here and watching my videos. I have definitely had the cream cheese pimento version and I love it because I am a fan of olives. I hope you enjoy the rest of the recipes. Cheers, Colleen
I remember making small 1 bite mearballs. At pot luck time, I would add precooked and drained meatball and mixture of BBQ sauce and grape jelly in a slow cooked.
That was so interesting to watch, thank you. I couldn’t help but think back to what my parents made when my aunts and uncles used to come play cards at night. But ours wasn’t quite as fancy as this. My mom could put on a nice enough dinner but her appetizers for card night didn’t look anything like these. They used to open up a can of stewed tomatoes, make a bunch of toast and I don’t remember anything else,but I remember thinking it wasn’t appetizing at all. These would have been fantastic. I’m not sure what the other couples put on on card night, perhaps they all did the same, not sure. Anyhow, thank you for those delicious but simple recipes. They look amazing. Will be trying some out for Christmas time.
My Mom, neighborhood ladies ALL did bridge every week, and it was mixed nuts, chex mix, sometimes with chocolate covered nuts included and lots of coffee ☕ salty & caffeine Were the deal! ❤️♠️♦️🃏
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Brings back many memories. Thank you for that.
My mom stuffed the celery with Kraft pimento cheese or the pineapple cheese. It was sold in the little glass jars that were kept and used as our juice glasses. Remember when that size was a juice serving!
Oh Susie, I had forgotten about the juice jars! Thanks for giving me that memory back. Best wishes, Colleen
In Australia we used old Vegemite jars as our juice glasses! Unfortunately now, the jars are just jars.
My mom stuffed with Pamento as well.
They also sold 4 packs of shrimp cocktail in those sweet little juice glasses.😊
i still get a Kraft pimento cheese glass jar on occasion for my celery snack at night. ;0)
When I was a little girl in the 60s, every holiday it was my job to stuff the celery with cream cheese softened with pineapple juice, decorated with olives and sprinkled with paprika. Yes, we used a aluminum cake decorator. It was a tube with a plunger. When I got married in 1978 my mother bought me my own aluminum decorator. I have used that decorator every holiday since, to stuff that celery. My kids won’t let me drop the celery from our holiday menu. They call it tradition. Lol I really wish someone else would take this tedious job over. I’ve done it for at least 55 years. I quit! Lol
I really enjoyed this video. Ty for posting it💕
There is something about food, more than anything else that seems to spark our memories of traditions. Enjoy your holidays. Cheers, Colleen
Yes ... someone else should be taught how to do it and carry-on the tradition for sure! Good-luck with that👍
OMG! I had one of those silly plunger-tubes too!
Kraft has cheese in a spritz can like whipped cream, so you Can fill anything or top your crackers without any special tools! Been around years!
Tip if anyone needs it. If you have problems peeling boiled eggs. When you cook them on top of the stove in boiling water, once cooked take to the sink and turn the ice cold tap water on them. I even add ice from my fridge ice maker. I let them sit 5 minutes. Crack the shell on a paper towel and the shells slip right off perfectly every time.
Yes, this is a great trick that can be really helpful.
So True! As long a time as this hint has been around I can’t believe how many people still don’t know
I you buy your eggs about 1 1/2 weeks before you cook them, the peeling will come right off.
I cook my in my instapot for 4 minutes and the shells literally fall off ❤
If you bring the water to a boil, then use a slotted spoon to lower ice cold, right out of the fridge into the boiling water, then cook for the allotted time, cool under running water, the shell will come off almost in one piece. I've been doing this for a few years and it never fails.
The first iteration of Hidden Valley Ranch Dressing WAS in powder form. It had to be mixed into buttermilk, stored in a bottle or jar in the fridge and was only good for about a week! This was in the early 70s.
Thank you for that I wasn't sure of its origins.
YES!!
I make still to this day..
I remembered it as buttermilk and mayo...
I used regular piping bags and tips in the 60s.
My husband has taught at the same high school for more than 30 years. Every couple of months I send a little snack with him to share with the faculty: quiche muffins, cupcakes, etc. The #1 most popular item is deviled eggs. I make mine with a little pimento cheese and pickle juice mixed in with the other ingredients, topped with some bacon and/or green onions. He swears they're all gone in 15 minutes. Some of these old-fashioned dishes really stand the test of time.
They certainly do and it is great to hear all the different ways people can devil up an egg. Take care, Colleen
Deviled eggs or filled celery are Real food.... The better things to eat at a party'! 👍
Thank you for the memories, I’m a 60’s baby & I remember mum taking us to Tupperware & Avon party’s & they would go all out on appetisers (pigs in bags too) & we children had to sit on the floor & being told you hear to be seen & not heard. Thank you for sharing your video, it’s my first time seeing your channel ❤
Oh my God....The "Dems". My Mom had every kind. Wall sconces and pictures, Tupperware, Avon. Fond memories, and yes, great food.
We stuff our celery with a mixture of cream cheese and blue cheese, wonderful!
Unrelated, I guess, but you remind me of my friend's "special" salad dressing: 1 bottle of Italian dressing mixed with 1 bottle of bleu cheese dressing.
Thank you so much for doing this. One remark: my mother came in from work on Fridays, and my dad would begin cooking on a grill outside. Neighbors joined in. Food was a way to celebrate life. I remember with great fondness Mother’s concern that we eat well on week nights, and my dad’s joining her by smoking up the grill for the weekend to give her a break. The 1950’s and 60’s was a time when food was the way I was taught that life should be celebrated, a way to relax after hard work. Thank you so very much for teaching a younger generation what we did and how we did it; continue your lessons in life! Toni Graves
Thank you for your great remarks Toni, I hope that lots of people read them and are blessed by them. Cheers, Colleen
❤😊
What a beautiful memory… your family sounds wonderful❤️
I remember Kraft used to make pimento cheese and blue cheese spreads in small juice glasses. We always used them for the celery and used the glass after. Thank you for the recipes.
They still do!
And a delicious pi example cream cheese one😊
Pineapple
Olice pimento was the best
They still do!
My mom used to make the stuffed celery with cream cheese and green olives chopped up! Thanks for showing:)
I still make celery stuffed with pimento stuffed olives chopped. Every Thanksgiving and Christmas.
My mother did too, now I been making them also for several years & they are always a hit!
My mom made cream cheese and green olives too. This brings up so many fond memories!
Mom made stuffed celery with Kraft Blue Cheese - Yum, Delicious! We had them for every holiday 🙂❤️💖
I make a dip out of cream cheese and green olives. I have eaten it as a sandwich spread, but that was a bit much. I use wheat thins to dip. Yum
Stuffed celery is still a big thing with kids. It was a favourite snack for kindergarten moms. Add raisins and it became "ants on a log". My kids loved celery with cream cheese or peanut butter. After the kids were in bed I would watch TV with a celery sticks and a jar of peanut butter and just dip away!
Thank you for sharing your .emotes with us!
Deviled eggs are the first food gone at our family gatherings too. Chips and junk will sit all day. Eggs, gone. Steam eggs for easy peeling. (do not boil) Celery is so versatile filling with cream cheeses (plain and flavored), peanut butter (providing no allergy), egg salad (your already steaming eggs), onion dip, etc. yummy! Good memories! Thank you!
You're welcome! Food ties in to our memories is such a complicated way. It can evoke great memories just by seeing it. Thanks for watching. Colleen
I always steam eggs. Sometimes they a little lopsided for deviled eggs. But I don't care. They taste yummy!
Have you ever had left over deviled eggs? As a test at your next gathering, make DOUBLE the deviled eggs. I’d bet there will be none left.
How do you steam eggs?
@@XjtBA i put them in my instant pot. Large eggs 8 minutes.
I also remember relish dishes filled with all kinds of pickles.
Yes, pickles were everywhere because women gardener and pickling was an easy preservation method. Cheers, Colleen
I lost my Nana who raised me a few years ago. She had a pig cutting board just like the one in your background. I shed a few tears remembering her cooking while watching this. Simple times were the best times. Great Vid!
Hidden Valley was introduced in the 60s and was on shelves throughout the country by 1970. I am 68 and I think you are thinking more of the 50s and into the 60s with many of your recollections of products, tools, small appliances, and recipes.
Thanks for the memories...I was 5 years of age in 1960. Holiday dinners were a really big deal at my Grammie's House where the entire family would gather. hors d'oeuvres were always served before dinner. Trouble was, they were only served to the adults! Not anymore...thanks for the recipes!
I am 70 years old and you brought back so many memories of years and years ago recipes that I had long forgotten about. I loved your presentation, your personality and will certainly try your newer recipes. Thank you so much. Enjoy your Day 🌹
Thank you for the kind words and I am pleased to know you enjoyed the way I presented the recipes. I haoo yiu find many more. Best wishes. Colleen
Thank you
I have just found my menu for my upcoming 70th birthday 🎉
I have a Dash egg cooker. Best thing I ever bought. Got it at Target. Think it was $20. Eggs cook perfectly and peel soooo easy 👍
Here's one of my favorites. ❤ Mushroom Garlic Rounds. Saute chopped mushrooms in butter with salt, pepper, finely chopped garlic and paprika. Spread on very lightly toasted rounds of bread and serve warm to your guests. Delicious!
Better yet...Stuffed mushroom caps with bread crumbs bacon 🥓 bits, herbs olive oil or butter. Tip... use regular or cornbread stuffing mix for ready to go filling, were Special party treats to fancier meals my mother-in-law ALWAYS made, ALWAYS Gone! Soooo easy to add bacon, Parmesan cheese, green onions whatever you liked and change the flavor! 😋
Snakes in a blanket is new to me and I'm 79 y.o. but they look delicious. I remember water chestnuts wrapped in bacon and it was called ramaki. The mushrooms in butter sound scrumptious. Remember the fondue craze of the 70's? Dipping chunks of bread in melted cheese, with four people sitting around the table made it fun. Or they could dip fresh strawberries in melted chocolate in the fondue pot. The pot came with little skewers and a space for a small candle beneath the pot. The Boursin cheese in the celery sticks sounds good. In girl scouts we stuffed the celery with peanut butter and raisins spread across the top; it was called "ants on a log" ! And you're right, deviled eggs are always a hit. In Tennessee, my husband's uncle and aunt added some beet juice to the cooked egg yolks and called them dressed eggs.
I had forgotten about ramaki but it was another one that could have been added for sure. And fondue. I don't own a fondue pot but I think it would be interesting to share that craze with people too! Thanks for the wonderful comments. Best wishes, Colleen
I actually saw the beet juice done with the whites to give em some Color look like flowers 🌺🌸🌼 with the yellow yolk centers for Easter 🐣 it was Very pretty on a plate of shredded lettuce for the Grass!
Just dip the white halves in the beet, strawberry 🍓 or plum juice or All for color variety...was used to give the White's a pastel shade then fill with your yoke mixture... Looked like dessert! Tasted more Special! 😋
Cream cheese stuffed celery are delish..i like using a sprinkle of "every thing but the bagel"
Just use whatever fits the guest list taste buds, I like make'n a variety of sprinkles, from the bagel top'n to green onions it bacon bits... Eye appeal and makes an old recipe new! 😋
Thank you Colleen I totally remember these recipes. However, you CAN wash your mushrooms and they WON’T water log them. That has never been true and you will enjoy not crunching down on any type of medium they were grown in. Other than that you did a great job making them 😊
Yup.
Also yup.@@mollypaintscows
I use one of those otherwise-useless "baby" (or "face") brushes to very gently brush across the mushrooms while holding them under running water. They're clean-psychologically, anyway.
My mom stuffed celery with peanut butter. Great memory.
Not so sure how true that was universally about dessert being a daily thing for everybody. I was born in '57 and my recollection, confirmed by my mother, who is thankfully still with us, was that as a rule through the 60s and into the 70s, dessert was not a daily event. Dessert was a special treat maybe once or twice a week and, of course, at extended family gatherings on the weekends or holidays. But my hearty felicitations on your dessert-filled childhood! 🙂
I’m from the 50’s. Same desserts, only on special occasion. Although about twice a year, my mom would make apple dumplings for dinner and another time would be strawberry shortcake when in season. I only remember my mom stuffing celery would just plain cream cheese, which we all liked
We had dessert on Sunday as a treat, but we did get a piece of fruit or some canned fruit after dinner on week days, fruit juice in the morning too.
I grew up in the 60’s and my mother served dessert about one night a week. But my grandmother always had a pie, a cake, fruit turnovers, or a delicious pudding that she had made. Once it was gone, she would whip up another dessert. There was always a homemade dessert at grandmas house. Good memories.
Born in 61. We had dessert every evening and my mom lit candles. Family of 8
Big family and I was born in the late 50s. Every dinner included a salad, cooked vegetable, meat, potato, bread and butter, and a dessert. We didn’t have that many leftovers as the family was big but we had every type of meat throughout the week: pork, beef, chicken, fish. But, dessert every night. Went through many, many 9x11 Duncan Hines cakes with homemade frosting. An easy dessert was a scoop of ice cream or sherbet. We didn’t have a lot of extras but we had plenty to eat.
I remember most of these from my childhood. My mom and aunts stuffed celery with pimento cheese or cheese with port wine, bought premade from the store. Then Cheese-Whiz came in, which looked fancier, but the "cheese" itself wasn't terribly delightful. We didn't have Snakes in a Blanket but there were sometimes canned water chestnuts wrapped in bacon with a toothpick. At some point, water chestnuts went "out" and frozen shrimp wrapped in bacon came "in". Shrimp Cocktail was a big hit, too. It came store-bought in glass-footed containers: all you had to do was peel off the foil covering. So fancy! I sometimes crave that spicy/sweet store-bought cocktail sauce! Thanks for the memories.
Oh, I didn't even think about the chestnuts and bacon. Maybe I could add it to the next appetizer video I do. Thanks for the memories. Cheers, Colleen
I remember the shrimp cocktail in the glass. They were an occasional treat and a lot of fun.
@@oursilvermoments6028 Here's a couple more (maybe for your next app video?): #1 Take a slice of lunch meat, ham or turkey usually (but sometimes if my dad did the shopping he'd splurge on pastrami from the deli counter). Spread a thin layer of softened cream cheese on it, then take a pickle spear (mom canned her own every summer) and roll it up tightly with the slice of meat. Cut into 1/2"-1" slices and secure with toothpicks. #2 Bake miniature, golf ball-sized cream puffs from standard choux pastry dough. When cooled, slice the tops off and fill the hollow with tuna salad and replace the caps.These were called Tuna Puffs. #3 Create silver dollar-sized pancakes with a thinned batter and keep them warmed in the oven. You can add some finely-chopped green onion to the pancake batter if you wish. Just before serving, top each one with a dollop of sour cream and a small piece of smoked salmon. Garnish with more chopped green onion. I believe these are called "Blinis" and can be made with caviar instead of smoked salmon, but we weren't that fancy! For every party there was always a heavy, cut-glass tray with separate compartments that was dragged out from an outlying cupboard and filled with pimento-stuffed olives, black "California" olives from a can, pickled mushrooms and onions, (and pickled herring at Christmas). Sometimes mom let me open the jars and cans and fill the compartments, myself. I still buy a small jar of pickled herring for the holidays, though I am the only one who likes it. I remember my mom enjoying these vintage hors d'oeuvre with white wine "on the rocks," which was actually a thing back then. Enjoy! --John
I remember “rumaki,” which was water chestnut and chicken liver wrapped in bacon and then grilled.
Deviled eggs were, are, and will always be on my most favorite appy list.
In the 60s, Hidden Valley Ranch dressing was only in packets that you had to stir up yourself, with a cup of mayo and a cup of buttermilk per envelope of seasonings.
It was the best.
Asparagus was pretty fancy-schmancy back then, too....
😅
Stuffing the celery with Boursin was one of my jobs back in the 70's. Also skewering cheese and pineapple cubes onto cocktail sticks then anchoring them in an upturned half grapefruit. I remember an avocado dip and an onion dip using sour cream and powdered onion soup mix. 😮
Brings back memories from my childhood! I always loved when my mom made appetizers. They always tasted better on tiny fancy theme colored plates. My mom always brought me back a plate if It wasn’t a child friendly event.
I always felt so grown up eating what I thought was fancy food. Mom would put my drink in a punch glass to make it special. Great mom memories. Thank you!
You are welcome, it seems we had similar childhoods.
When I want to make deviled eggs I plan ahead and buy eggs early. The older the eggs are the easier they peal. My mom always made stuffed celery for holiday meals. Sometimes plain cream cheese and sometimes pimento cheese. But when I married a northerner she had to add a new flavor. His family stuffed celery with peanut butter. I have to say its not bad!
Peanut butter topped with raisins is an old Girl Scout snack…Ants on a Log!
It is so interesting to me that celery, which really isn't the star of anything has been used as a vessel to carry so many different ingredients to our mouths!
Try almond butter it's soooo good! 👍
@@oursilvermoments6028
Gives it the Crunch everyone loves!
My mother-in-law was a wonderful cook, and she mixed deviled ham with mayo and mustard in her deviled eggs. Subsequently, have done that for almost 50 years!
Hmmm, and why not! I haven't had it that way but I do like deviled ham so I may give this a try. Thanks for sharing. Colleen
MY mom stuffed her Celery with pimento cheese , or pinepple cream cheese, They used to come in glass Jars made by Kraft
I loved that cheese!
That cheese was so good, thank you for the reminder.
Oh I remember that pineapple cheese! I never see it anymore. Thanks for the reminder!
Still do... Gen in top shelves in grocery stores now... Near pickles, olives, Velveeta ALL still around! 👍
@@sharonnunn3385
Use a small can of crushed pineapple, and a block of Philly cream cheese a little whip and Wa-la your Ready for celery, or crackers! 👍
I grew up making deviled eggs with Marzetti slaw dressing. Even though I make my own Marzetti now, it’s still my go-to egg recipe, and they ALWAYS disappear 😊. A little Marzetti and relish. Yum
My mother mixed cream cheese chopped green olives and a little mayo. We always had it at Thanksgiving and Christmas to snake on. While she was preparing the feast!
Powdered ranch dressing was certainly available in the 70s. Once back then, I took a chance and bought a pack and mixed it with sourcream as instructed on the package for a really good dip!
Thank you!!
Yep, just like Lipton's onion soup mix was always used for onion dip you Can get toasted onions now to use too! And a can of minced clams and lemon juice 16oz sour cream and minced green onions, bacon bits were the perfect clam dip! Always both at Thanksgiving! 👍
For EVERY occasion, my family has to have deviled eggs! I guess I didn't know they were specifically from a certain era. 😂 even the very young children ask for deviled eggs like they'd never gone out of style! For Thanksgiving this year, I deviled 3 doz eggs (72 deviled). I love that everyone still loves them tho! 😊
All these appetiser look amazing. How ever i hope at this era we can all present them on a lovely serving plate.
We definitely can put them all on a great serving plate. Cheers, Colleen
Where I worked we used to have a 'goodie' day the first week in December. Everyone would bring an appetizer The very first thing that always went first was deviled eggs. Here it is 2023 and it is still the same. Some things are just so good you never stop making or eating them!
So true, they are still as popular today as they were back when.
Those all look delicious, I hadn't heard of the snakes in a blanket or the mushroom recipe. I did just find the most beautiful amber glass deviled egg dish at a flea market that I look forward to using at Christmas. thanks for the recipes.
You are most welcome! Thanks for your memories and for watching the channel. Best wishes, Colleen
My Mum used to make filled celery for Christmas dinner using Velveeta cheese. It was the best, in our eyes. Curry powder in deviled eggs is my favourite. Thanks Colleen this brought back lots of memories 🌷🇨🇦
Awe, im so glad to be able to spark happy memories.
Curry sounds amazing. Thanks.
We put peanut butter in our celery for the kids and velveta cheese for the adults. Love your presentation!
@@debhays6353 thank you! I know lots of people use peanut butter but I am allergic to peanuts so I don't use peanut butter in anything I would like to eat. My husband loves it though. Thanks for watching. Colleen
My mom always made celery stuffed with cream cheese and chopped walnuts on top they are so good!
Interesting, I've never had walnuts on stuffed celery.
I really enjoyed this video. I was married in ‘67 and remember these appetizers fondly. We also did a lot with our fondue pots. Good memories! I am going to make your recipes from this video for our Christmas Eve . Thank you so much.
Fondue! My mom loved to invite friends over for fondue.
Loved your video, Colleen!
A trick my aunt taught me with the devilled eggs was to add cole slaw dressing to the yolks and mix well. Delicious! And you don't need to add anything else. It's all in the cole slaw dressing!
Sometimes I top them off with paprika or crushed bacon.
It's the way I do it ever since I learned about using the slaw dressing. So simple! And yummy!
Well, now I have learned something new. I will give that a try. Thanks so much, Colleen
Coleslaw dressing sounds real yummy! Thx for the tip!
Yes it's a great way to flavor I also add Dijon mustard and yellow mustard ✌️♥️
Any dressing you like works.... In fact, I use 3 diff One's to give everyone something they like!
I was born in the 60's was growing up as a child in the 70's & graduated in the 80's. Honestly cooking hasn't changee that much except for unfortunately the majority of people don't cook anymore. Many things are timeless & always popular & a must have like Deviled Eggs & Stuffed Celery. On Facebook & You Tube Stuffed Celery is very popular. My grandmother always made both for our holiday meals & I watched every move she & my mother made when cooking. She always usee the Kraft Cheeses that is still sold today in little glass jars always saved for small juice glasses. Always used the Old English & Pineapple varieties. The Pineapple is almost impossible to find today but I think the Philadelphia Whippee Pineapple would work great. Old English is still easy to find. We never piped our Deviled Egg Mixture in to the eggs. My mother decorated cakes so we had piping bags & tips. Disposable & not disposable bags but used for baked goods Cakes & Cookies etc. Aluminumn Foil always a main go to , to this day along with Wax Paper. Some things just never change. Cheese Balls are my absolute favorite snack & appetizer. I have never seen the recipe for the Asparagus Cresent Appetizers before but sound great. I will definitely change the name however to something more appealing & appetizing. Nothing wity the word "Snake" in it for me. I noticed some of your comments & thoughts were a little different than anything I have heard of before but perhaps due to being in different countries? I find cooking & recipes, methods of cooking & even brands of food & kitchen items are carried through from one generation to the next. As I stated so many things should not ever change especially when it comes to cooking. What was true in the 60's & 70's is still the case & on tables today. It really wasn't that long ago.
A little change to a Solid b 26:21 asic Keeps it around for generations! That way everyone's taste buds are Happy! Make'n things versatile with variety has always been the deal.... 👍
I still have celery with Cheez Whiz for a snack in the evenings. I make my deviled eggs exactly like you do, my husband, daughter and my oldest granddaughter gobble them up. I purchased a small electric egg cooker and it works perfectly every time, also easy clean up.
Awesome to hear that there are people who still remember and serve these old dishes!
These dear delicious recipes bring back such sweet memories of my growing up years. 🥳❤️
@@elisafrye2115 i love how food can bring back memories.
This was lovely. I was stressed but put this on and feel much better now. Of course I want to go to the store and buy all the ingredients to make these. Lol.
In the 60s 70s we made cones out of folded wax paper to use with decorating tips. Certainly didn’t have anywhere near as many tips that we have now. New subscriber
My mom always made prunes wrapped in bacon and baked for her cocktail parties or special occasions. They are so good!
I have heard of that and may give that one a try myself.
My mom used to make prunes stuffed with peanut butter and rolled in sugar
Salty/Sweet sounds good and healthier!
@@melissahall9742
Friend stuffed dates with walnuts or almond and rolls in powdered sugar for no bake treats!
Thank you! I am 74 and remember well!
As a kid all of these were staples in my family parties. I need to pull them back out and serve them up to my family now! Thanks!
Ya tried & true favs make it simple and yummy!
No worries, it’s like being right there in your kitchen. Love these.
Thank you, its nice to have you here.
Wonderful watching you and remembering my elders. Thank you. I like all your appetizers you made.
Thanks so much! Nice to have you watching. Best wishes, Colleen
My mom was a cake decorator in the 60s and 70s... she always used heavy cone bags with multiple tips... she had a lot of supplies. Wilton products were available... cake pans, bags and tips, nails and much more.
Those without the money or space for the cake tools figured out rolled parchment cones, or plastic bags you could cheaply do and toss!
I like your appetizer because most of it was almost carb free 👍👍👍
And you can vary all the ingredients to taste or holidays ..
We do dried cranberries on the celery logs at Thanksgiving and chopped nuts for Christmas ⛄
It helps also if you purchase your eggs at least a week or so early….before you plan to use, for easy intact peeling. Submerging cooked eggs in ice water, etc….same directions as given.
Don't ever edit, you be down home you, and thank you for taking the time to do this for us. I've never heard of snakes in a blanket, good way for our kids/grandkids to get their greens.
I honestly think you could use any vegetable in the little bundle. You make have to blanch some of the tougher ones.
Grew up with celery and cheese whiz…sprinkled on top with a bit of paprika…….still love it today💕
Tip for pickled egg lovers, especially those who like pickled hot bananas peppers. I use the leftover pickled hot banana peppers juice and toss in the jar hard boiled eggs with a little dill pickle juice added. I have chickens so eggs are abundant for me. The eggs take on a soft yellow color and the taste is a nice change of pace.
Yep put the whole peeled eggs before you cut em in anything from beet, strawberry, plum juice to pickle or spicy blend for a few mins to color or flavor and you got fancy tasty deviled eggs that'll be a hit! 🥚
Love your recipes! I remember using “Squeeze a Snack” on celery as a kid. It piped out in a “fancy” pattern.
YES!!!
Nice simple and Delicious Sacks.
Thank you for the memories that might have been set aside and forgotten.
@@araceliadams34 thank you for the kind comments!
Use Kraft's canned cheese with the whipped cream spritz style top to fill or cover anything from celery to crackers.
I definitely recall powdered dressing mix from my childhood. Mother mixed it with buttermilk in a special cruet sold alongside the mix envelope. Probably Hidden Valley or 7 Seas brand. And every good Southern cook stuffed her celery with homemade pimento cheese!
Wish I had one of those cruets now.
My Aunt Dorothy made Stuffed Celery filled with bleu cheese mixed with cream cheese for a Holiday or Family Gathering. It’s soooo delicious!
I remember these -they are excellent! I love retro recipes!!!! Thank you!!!!!!!! ☮️💟
This is my first time seeing you. I LOVED this video!!! Brought back so many good memories.
My "trick" for taking deviled eggs to a party/potluck...after mixing the filling with the yolks I put the halved eggs in a container with a lid and put the filling in a plastic zip top bag. This makes them much easier to transport. Once at my destination, I fill the eggs by cutting a corner off the plastic bag and pipe the filling into each egg. AND to make them look fancier I put them on a pedestal cake plate.
That is a great idea and thanks so much for being here.
That is genius. I really need to do that. Bless you!
Absolutely perfect!!! 👍
One thing that comes to mind is,my Mom taking cocktail rye slices and putting cheese whiz on them! And that was getting fancy back then.😅
Hahaha yes that would have been fancy back then. 🤣
Ya, pre the cook'n craze... It was how to make it simple!
Brought back so many memories , even the tin foil over a cutting board. Love it Colleen. Thank you❤️
Tip if you have trouble peeling eggs buy a egg cooker. You put a whole in the shell and after a cold bath the peel just slips off. They’re not expensive and if you enjoy hard boiled eggs it’s worth the investment mine is Dash and small and easy to store.
They were selling dry ranch from the 50's on, so I'd say your recipe is historical and accurate
I’d not heard of snakes in a blanket but they look scrumptious! Thank you for sharing! ❤
We called em twigs!
My daughter taught me a terrific deviled eggs hack - mix up the filling in a quart-sized ziplock bag until thoroughly combined, then snip off a corner of the bag and pipe the filling into the eggs. Easy peasy, no mess, and looks good too!
Hi our piping bags were made of cloth and I think the tips were tin . My father had a bakery, I got his equipment for decorating cakes when I was in first grade. GOD BLESS
I remember the mushrooms, deviled eggs, and stuffed celery. For special occasions we stuffed celery with pimento cheese, some with cream cheese and pineapple, some with cream cheese mixed with chopped olives and chopped herbs, and finally peanut butter mixed with honey and raisens.
Ah yes, I don't remember the pineapple and cream cheese but I so remember the rest. There are enough different kinds you could almost make a whole video about them. Thanks for sharing that with us. Cheers, Colleen
Sprinkle fine chopped nuts on your celery for a diff effect too!
My husband and I were discussing the upcoming holidays and decided to switch up the appetizers. You have just my input to him easy. 😊 The mushrooms, snakes in the blanket and stuffed celery using something I have never tried before. They all look delicious!
Thank you! I hope this helps you out. Best wishes, Colleen
Hi I made your cinnamon rolls ,and Donnie roll recipe into bread loaf.! It was great. Finally found a bread recipe I like . Thank you
Never had the mushroom dish. Deviled eggs for holidays. Celery with cream cheese. Never had snakes in a blanket. So now I have 2 to add to my repertoire 😂
Always make devilled eggs for parties, use powdered mustard. Will be making celery stuffed with cream cheese and chopped pimento stuffed olives for Thanksgiving. Being eating them my whole life.
Celery stuffed with cream cheese and pineapple! Chopped pecans on it sometimes
Yep, any nuts give it Crunch and variety!
The first time I've come across your videos. Finally someone who can teach delicious simple recipes. Even if they are not simple . Your way of explaining makes it so wonderful and normal . For us newbies in the kitchen. You have a fan in me. Thank you
Awe, thank you for your kind comments. I do hope you find lots of useful things here. Best wishes, Colleen
Thank you, Colleen, for such a lovely video. I was too little to go to the parties in the sixties, but our church had countless "fellowships" after services on Sunday evenings, and everyone brought something wonderful. 😊 One of my favorite appetizers was my mom's little sandwiches of cream cheese (I think she may have added a splash of milk for spreadability.) and chopped black olives on cocktail or "party" rye bread. Just cream cheese, chopped olives, and salt and pepper on the 2×2-inch slices of rye bread we got at the store. That bread has become harder and harder to find, so in a pinch, you could cut crusts off regular rye bread and cut the sandwiches into fingers (3 from each sandwich) to achieve a similar effect. Delicious no matter how you slice it!😂
I do all of my eggs and a dash rapid egg cooker, or any other brand. They are the most amazing things on the planet. No boiling water no mess they are fabulous!🙏❤️
I had never heard of q Dash Rapid Egg cooker until you mentioned it here. I went online and qmazon has one so now I know what it is. Thanks for teaching me something new. Best wishes, Colleen
I really like the asparagus one! Looks absolutely delish.
Hello Ms Colleen. I never thought just to use the dough cycle as we too don’t like how a cooked loaf comes out in the machine. I really enjoy your method of teaching and your beautiful personality. I also appreciate your experience and time sharing in your kitchen. Thankyou f
Thank you for the wonderful comments! I am so happy to have you watching. Best wishes, Colleen
One of my favorites are large pitted black olives stuffed with cream cheese. When I fix them it's mostly for myself, but I don't care 🙂
My mom did pimento cheese in her stuffed celery in the 60’s. Delicious!
And still delicious today im sure!
Get little jars of pimentos and add to any soft cheese and stuff away!
We are doing cream cheese stuffed celery for Thanksgiving appetizers. I still like it!
I grew up eating celery with cream cheese😊
It seemed like every household had some version of stuffed celery. Cheers, Colleen
Thanks Colleen. I think I will make the mushrooms for my Christmas Eve buffet. Thank you for taking us back to simpler times!
Hello Catherine, I will definitely be taking them to holiday events as well. Best wishes, Colleen
Great ideas! Thank you. An added thought for elevating the stuffed celery is to top them off with some chopped pimento. It would add a splash of color.
It would and I also wished I had saved so.e of the celery leaves to place on top.
@@oursilvermoments6028 that would have been pretty as well
My aunt added raisins to the tops of the cream cheese and called them "Ants on a log." 😂
Pimento or chopped nuts blended is best...
I sometimes do deviled eggs two ways. One regular and the other with cheddar and bacon. I use guldens spicy brown mustard:) thank you for the pleasant video.
Thank you for watching and for you ideas and comments. I appreciate you being here.
Well do I remember these delights, very well indeed!
Thank You for sharing these with Us. I was born in 1965. I remember these at any Home Parties that Our Mom had for Family and Friends. I had never heard of Snakes In A Blanket. It looks Yummy. I have been trying to think of a Different name for them. I am terrified of Snakes and that name really bothers Me. Well if I can think of something else; I will let You know. Well, these others brought back such fond memories of My Childhood and the Scrumptious appetizers that were at parties when I was a little girl. Thank You for sharing these with Us. It brought back some happy memories of My Childhood. Our Mom would make appetizers for Christmas Eve. We would open presents and then in the afternoon on Christmas Day; We had Our large Christmas Dinner.
Thank You again.
GOD BLESS YOU AND YOUR FAMILY! ✝️🙏🏽
Happy Holidays! 😊👍🏼🎄🎅🏼🤶🏻🎁🎉🎊👍🏼👋🏼
I am so happy to be able to bring back cherished memories 💓 thank you for your wonderful comments. God Bless, Colleen
@@oursilvermoments6028 You are very welcome.
Call em twigs or stalks!
G’day Colleen, I’m from the Sunshine Coast, Queensland, Australia and last night we attended a disco themed dinner party at a friends house.
Our tin foil lined tray of these appetisers were the hit of the night and oh so delicious!
Thanks for the recipes 😊
I am about your age and I absolutely love your videos! 💗 I do deviled eggs like you do, and stuffed celery using homemade pimiento cheese, but the asparagus snakes and the mushrooms were knew for me. I will definitely try both! Thank you for your nostalgic and easy recipes. I always open your videos first. Love from Dallas, Texas
Thank you so much, I appreciate you being here and watching my videos. I have definitely had the cream cheese pimento version and I love it because I am a fan of olives. I hope you enjoy the rest of the recipes. Cheers, Colleen
I love these recipes! I will definitely be using them for the holidays and more! Thank you!
In the south we had celery and peanut butter
New here- happy place! I use the back of a spoon to fill eggs, and you can never make enough!!
Oh, thank you! I only recently learned to use the handle of the wooden spoon to mix bread dough instead of the "spoon" part.
I brought Watergate Salad back into my family. Jello salads rock! Lol
I agree, we all love Jello Salads!!
Nostalgic. Reminds me of my Grandma teaching me in her kitchen. Great video! New Subby!!!
I remember making small 1 bite mearballs. At pot luck time, I would add precooked and drained meatball and mixture of BBQ sauce and grape jelly in a slow cooked.
Grape jelly???
We put curry powder instead of mustard in our eggs. Very popular here. Australia
Ya, anything to give your taste buds a little kick works!
That was so interesting to watch, thank you. I couldn’t help but think back to what my parents made when my aunts and uncles used to come play cards at night. But ours wasn’t quite as fancy as this. My mom could put on a nice enough dinner but her appetizers for card night didn’t look anything like these. They used to open up a can of stewed tomatoes, make a bunch of toast and I don’t remember anything else,but I remember thinking it wasn’t appetizing at all. These would have been fantastic. I’m not sure what the other couples put on on card night, perhaps they all did the same, not sure. Anyhow, thank you for those delicious but simple recipes. They look amazing. Will be trying some out for Christmas time.
My Mom, neighborhood ladies ALL did bridge every week, and it was mixed nuts, chex mix, sometimes with chocolate covered nuts included and lots of coffee ☕ salty & caffeine
Were the deal! ❤️♠️♦️🃏