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)