Score Big with Spicy Pigs in a Blanket

Regardless of the winning team, you’ll be the MVP when you serve Spicy Pigs in a Blanket. Typically made with crescent roll dough, these little piggies get an upgrade to first class with a puff pastry crust. They’re golden brown, flaky and have just enough heat from the cheese and jalapeño slices. Give them an extra layer of flavor by dipping them in a tangy, whole-grain mustard. Go team!  

Spicy Pigs in a Blanket

Makes 16 hors d’oeuvres

1 sheet frozen puff pastry, thawed

16 miniature cocktail sausages

2 slices pepper jack cheese, each cut into 8 pieces

16 jarred pickled jalapeño slices

4 tablespoons (½ stick) butter, melted
  
Whole grain mustard for serving

Cook’s note: if you’re not a pork fan, try making these with a kosher-style frank, made with chicken and beef such as Aaron’s Best.

Heat oven to 375 F.

Lay the puff pastry sheet flat and cut into four equal pieces. Then cut each piece into four strips.

Cut a slit across the top of a sausage. Fill it with a piece of cheese, lay a jalapeño slice on top, and place it at the end of one of the puff pastry strips. Roll it up snug. Lay it on a sheet pan and repeat to make the rest.

Brush the tops with melted butter. Bake until golden brown, 20 to 22 minutes.

Allow them to cool slightly, then serve with whole-grain mustard.

(Recipe adapted from Ree Drummond, The New Frontier, 2019)

Check out more fan-favorite Super Bowl Party recipes.

Sausage and Green Chile Crescent Squares

Sausage and Green Chile Crescent Squares and Italian Stromboli

https://somedaycowgirl.blogspot.com/2020/01/take-home-trophy-with-savory-super-bowl.html

Pepperoni Pizza Pinwheels

Pepperoni Pizza Pinwheels
https://somedaycowgirl.blogspot.com/2018/01/super-bowl-snacks.html

 

  

Say Oui! to Lemon Madeleines

There’s something about citrus that just screams fresh and new. Particularly lemons, their delightfully refreshing sweet and tart qualities imbue the feeling of clean, especially around the kitchen. It’s that citrusy scent that seems to wipe away the old and make everything new again. Isn’t that what we’re going for in 2021?

For my first post of the year, I wanted to make something with those fresh and clean characteristics – no chocolate, no sprinkles, and absolutely no salted caramel, just simple, French-inspired Lemon Madeleines. 

I hope you enjoy these delicate and airy butter cakes. 

  

Bon Appetit! 

 

Lemon Madeleines
1 madeleines pan
1 cup all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
2/3 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 large egg
1 egg yolk
½ cup unsalted butter, melted
1 tablespoon lemon juice
¼ cup vanilla yogurt
Confectioners sugar for dusting

Heat oven to 325 F. Lightly coat pan with baking spray. In a small bowl, stir together flour, baking soda and baking powder.

In a medium bowl, combine sugar, lemon zest, vanilla, egg, egg yolk and butter. Stir in flour mixture, lemon juice and yogurt, mixing just until blended.

Using a tablespoon, fill pan cavities with rounded tablespoon of batter. Bake 10-12 minutes, until lightly browned.

Cool 2 minutes in pan. Invert onto cooling rack and cool completely. Wash and prepare pan; repeat with remaining batter. Dust with confectioners sugar just before serving. Makes about 2 dozen cakes.

(Recipe from Nordic Ware)

Citrus Pomanders Make Scents for the Holidays

Winter is a season for the senses. The sight of sparkling lights, the sound of a crackling fire, the warmth of a cozy sweater, and the taste of freshly baked gingerbread. Let us not forget about the sense of smell. Infuse your home with the sweet and spicy aroma of orange and cloves by making citrus pomanders. 

Pomanders are a fun and simple project, and they lend a natural, earthy element to any décor.

What you will need:

Several oranges. Try navel oranges if you want large pomanders or clementines and tangerines for smaller versions. Odd numbers work best for display purposes.

Whole cloves.

A large nail, knitting needle or something to poke holes into the flesh of the citrus.

A Sharpie, optional.

Begin by marking a pattern on your citrus in small dots with a Sharpie. If you’d rather freehand it, you can skip this step. Using a nail, poke holes into the dots on your citrus. Insert cloves into the poked holes, and voila!

To display, arrange pomanders in a bowl or compote with a few sprigs of fresh evergreens, cinnamon sticks and pinecones. Or simply, place them in a clear, glass bowl or vase.

  

   

Sweet Potato Soufflé

Here come the holidays! Whether your Thanksgiving includes dining with your kids and spouse, a few folks in your circle, or extended family members, make it a cause for celebration.

Go ahead and set a beautiful table, cook up extra comfort foods, and put on your fancy clothes (if you still have any). Whatever brings you some comfort and happiness, do it! 2020 has been tough; you deserve it.

Following is the recipe for my Sweet Potato Soufflé, one of my favorite side dishes I  like to prepare throughout the fall season. I hope you'll give it a try and have an extra special Thanksgiving!

Sweet Potato Soufflé
This Sweet Potato Soufflé is so rich and brown sugary; I’ve gotten comments that it could double as a dessert! I would not go that far, but it’s always a winning side whenever I serve it.

3 cups mashed sweet potatoes
¾ cup sugar
½ cup milk
8 tablespoons (1 stick) butter, melted
2 eggs, beaten
1 teaspoon vanilla

Topping
1 cup brown sugar
½ cup flour
½ cup milk
4 tablespoons butter, melted
1 cup chopped pecans

Heat oven to 350 F.

Cut sweet potatoes into large chunks. Bring a large pot of water to a boil. Carefully add sweet potato pieces. Cook until soft, about 20- 25 minutes. Drain and allow to cool for a few minutes.

Remove skins from cooked sweet potatoes. Place potatoes in the bowl of a stand mixer. Mix until potatoes begin to break down. Add sugar, milk, butter, eggs and vanilla and mix until thoroughly until smooth.

Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.

In a medium bowl, combine topping ingredients. Pour evenly over casserole.

Bake for 30 – 40 minutes.

Graveyard Veggie Pizza

The internet is packed with creative food ideas for Halloween parties. Some are a frightful delight. And then there are others that are just downright creepy. This Halloween don’t scare your guests with ghoulish fare, treat them to a G-rated appetizer that’s approved for all ages.

Graveyard Veggie Pizza

This hearty Graveyard Veggie Pizza is chock full of colorful vegetables which lie on a bed of rich and tangy Ranch dip. The recipe also works well with reduced fat cream cheese and sour cream.

Happy Halloween from my haunted kitchen to yours.

Graveyard Veggie Pizza

12 servings

1 can Pillsbury Pizza Crust

8-ounce package cream cheese, softened, reserve 2 tablespoons for garnish

1/2 cup sour cream, plus 1 tablespoon for garnish

1 envelope Creamy Dill Ranch dip mix

1 cup shredded mozzarella cheese

1 cup shredded carrots

1 cup broccoli, chopped

1 cup cauliflower, chopped

1 jar pimientos, drained

4-ounce can black olives, drained

Crackers for garnish

Heat oven to 400 F.

Unroll pizza crust and spread on a greased baking sheet. Bake 11-12 minutes or until golden brown. Allow to cool completely.

In a bowl, combine cream cheese, 1/2 cup sour cream and Ranch mix.

In another bowl, combine carrots, broccoli, cauliflower, pimientos and black olives.

Spread Ranch mixture over cooled pizza crust. Sprinkle mozzarella cheese over Ranch mixture. Top with veggies.

For the tombstones, combine 2 tablespoons cream cheese and 1 tablespoon sour cream.

 Spoon mixture into a plastic bag. Cut a tiny hole in one corner of the bag. 

Pipe "RIP" onto crackers. Insert crackers into pizza. Refrigerate until serving.