Fruity Pebbles icecream cone

To create the cone I melted three tablespoons of butter in a saucepan over medium heat and then added ten ounces of marshmallows and stirred those until they were melted as well. I then removed the pan from the heat and stirred in six cups of Fruity Pebbles.

I then spread the mixture between two pieces of wax paper, flattened them into a sheet with a rolling pin and wrapped them around a cone form. Altogether I was able to make three pretty large cones with this one batch.

Unlike with the Rice Krispies Treat Cone where I used chocolate chip cookie dough ice cream I instead opted for regular ol’ vanilla this time, but with one small exception… I also mixed in the leftover Fruity Pebbles that I had with the ice cream, which combined with the Fruity Pebbles that were already in the cone made this so, so good!

Shrimp and Deviled Eggs

Shrimp and Deviled Eggs

6 eggs, boiled

1 tablespoon mayonnaise

1/2 cup chopped small cooked detailed and peeled shrimp

12 whole small cooked shrimp

Chopped green onion

2 tablespoons fresh chopped parsley

Kosher salt and black pepper

Small cooked shrimp

Old Bay Seasoning 

Prep Work

Finely chop up green onion, parsley and a couple of small shrimp.

Boil eggs on medium heat for 10 minutes. Remove, crack and let cool in cold water, peel, and cut in half lengthwise.

Eggs

Remove yolks and place in bowl. Add mayonnaise to the yolks and mash well with a fork until all lumps are gone.  Add parsley, green onion and chopped shrimp. Stir to combine. Season with Kosher salt and pepper.

Drop teaspoonfuls of the egg yolk mixture into the egg halves.  Top with a shrimp for garnish.  Sprinkle with Old Bay Seasoning. Refrigerate until it's time to serve.

Variation – You can substitute the shrimp with crab and/or bacon.