Toasted Pecan Tart Crust Recipe

I needed a “different” crust for a fruit tart I was making and this Pecan Crust TOTALLY fit the bill!

Rosted Pecan Crust Recipe

Ingredients

  • 1 cup pecans
  • 3/4 cup all purpose flour
  • 2 Tbs sugar
  • 1/4 tsp salt
  • 6 Tbs unsalted COLD butter
  • 1 egg yolk

Instructions

  1. Preheat oven to 350
  2. Spread pecans on baking sheet lined with parchment paper, bake for 10 minutes
  3. Remove and cool
  4. Crush the nuts in a food processor with the flour, sugar and salt, until mixture is grainy but not fine like sand
  5. Add butter, egg yolk and pulse in food processor until it makes pea like clumps
  6. Pour the dough into a well greased tart pan and press into the pan and slightly up the edges
  7. Pierce with a fork and freeze for an hour
  8. Preheat oven to 400
  9. Remove from freezer, bake at 400 for 13-15 minutes
  10. Remove, cool, fill as desired
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As always – enjoy!

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Strawberry Pear Tart Recipe

I love strawberries and these tarts were SO easy to make!  Don’t let the glaze fool you – super easy and absolutely delicious!

Strawberry Pear Tart Recipe

Ingredients

  • frozen puff pastry cups, thawed according to package directions
  • 1 pint strawberries, washed, hulled, sliced thin
  • 1 pear, washed, sliced thin
  • 1 Tbs Turbinado sugar
  • 1/2 cup dry wine
  • 1/8 - 1/4 cup balsamic vinegar (depending on how vinegar-y you like it!)
  • 1 1/2 Tbs pure honey

Instructions

  1. Bake pastry cups 3/4 of time instructed on package
  2. Remove from oven, remove tops
  3. Place sliced pear pieces in bottom of cups
  4. Place berries on top
  5. Replace tops
  6. Continue baking until lightly browned
  7. While the tarts are baking, place wine, vinegar and honey in small saucepan. Bring to a low boil, reduce heat, let simmer so that bubbles form ever so slightly. Stir frequently and cook until reduced by 1/2 or 2/3, depending on how thick you want the sauce.
  8. Remove tarts from oven, drizzle reduction over the top.
  9. Serve immediately.
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As always – enjoy!

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Chocolate Covered Goodness!

I made these on a whim as I love Rolos and thought that they combination of salty and sweet would be yummy.  And I was right!

Chocolate Covered Goodness!

Ingredients

  • 60 pretzels
  • 30 Rolos
  • 3/4 cup peanut butter, divided
  • 2 Tbsp powdered sugar
  • 3 cups chocolate chips, melted
  • 1 Tbsp coconut oil

Instructions

  1. Preheat boiler to high
  2. Place half the pretzels on a foil lined baking sheet. Top with one Rolo
  3. Mix 1/2 cup of the peanut butter with the powdered sugar.
  4. Spread the peanut butter mixture on other half of the Rolos
  5. Place Rolo/pretzel baking sheet under broiler, crack oven
  6. Broil for about 75-90 seconds, until Rolos are slightly melted (Watch closely!)
  7. Place the peanut butter pretzel on top of the softened Rolos, peanut butter side down, press down slightly
  8. Place pan in the freezer for 15 minutes to harden
  9. Mix melted chocolate with coconut oil
  10. Dip the frozen pretzels into them chocolate, and place on parchment paper lined cookie sheet
  11. Place back into freezer to harden, 5 minutes
  12. Place remaining 1/4 peanut butter in small zip lock bag, seal tightly
  13. Microwave 5-7 seconds until peanut butter is soft
  14. Snip corner of bag off and drizzle the peanut butter over the hardened pretzel bites
  15. Serve immediately
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As always – enjoy!

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Easy Way to Peel Peaches!

I love peaches in a compote or even a little mini peach pie, and this way of cooking them is the easiest way to pull the skins off!

Easy Way to Peel Peaches!

Ingredients

  • 8-10 peaches
  • Water for boiling
  • Prepare an ice bath

Instructions

  1. Wash peaches.
  2. Boil large pot of water
  3. Cut small X in bottom of each peach
  4. Immerse 2-3 peaches in water for 30 seconds
  5. Remove with slotted spoon, place immediately in ice bath for 30 seconds
  6. Remove from ice bath
  7. Peel immediately
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As always – enjoy!

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Seared Snapper Recipe

I was on a GWA (Girls Weekend Away) recently and someone caught fresh snapper.  Well, my oh, my, guess who was asked to cook it up.  LOL

Seared Snapper Recipe

Ingredients

  • fresh cleaned snapper filets, washed and patted dry with paper towels
  • unsalted butter
  • olive oil
  • salt and pepper

Instructions

  1. Salt and pepper each filet
  2. Heat 2Tbs olive oil and 2 Tbs unsalted butter in skillet (preferably non-stick)
  3. When oil is shimmering, add 2-3 filets into pan, do not crowd the pan
  4. Cook until the fish is seared brown
  5. Gently flip over and sear the other side
  6. Serve immediately
  7. I put some lovely mango salsa the top!
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As always – enjoy!

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Stuffed Pork Chop Recipe

Pork chops were never a favorite of mine, because as a kid my Mom would cook the death out of them and they were tough as could be.  However, these chops?  Woweee they are good.  Tender and juicy and just yummy!

Stuffed Pork Chop Recipe

Ingredients

  • 1 Tbs chopped onion
  • 1/4 cup unsalted butter
  • 3 cups soft bread crumbs
  • 2 cups finely chopped apples
  • 1/4 cup finely chopped celery
  • 2 tsp minced fresh parsley
  • 1/2 tsp salt, divided
  • 6 bone in thick chops
  • 1/4 tsp pepper
  • olive oil
  • 1 cup water

Instructions

  1. Preheat oven to 350
  2. In small pan, melt the butter. Saute the onions and celery until tender.
  3. Remove from heat, add in apples, celery, parsley and 1/8 tsp salt
  4. Cut a slit in each chop by cutting thru almost to the bone. Do not cut through!
  5. Spoon stuffing into the pockets
  6. Sprinkle with salt and pepper
  7. In large skillet, brown the chops on both sides in the olive oil
  8. Place chops on rack and place rack on a pan with sides. Pour water into the pan.
  9. Place into preheated oven and bake approximately 35 minutes or until a meat thermometer reads at least 145
  10. Let stand 5-8 minutes before serving
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As always – enjoy!

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Bavarian Pretzel Bite Recipe

These were so easy to make – and they were absolutely delicious fresh from the oven!

Bavarian Pretzel Bite Recipe

Ingredients

  • 1/2 cup warm water (110-120 degrees)
  • 1/2 tsp brown sugar
  • 1 1/2 tsp fast rising yeast
  • 1 1/4 cup all purpose flour
  • 2 Tbs unsalted butter, softened
  • 1 3/4 tsp coarse sea salt, divided
  • 6 cups water
  • 1/3 cup baking soda

Instructions

  1. In a large bowl, combine water, sugar and yeast. Mix until yeast is resolved.
  2. Add flour, butter, and 3/4 tsp salt to yeast mixture
  3. Mix until a soft dough forms
  4. Knead 10 minutes, use 1 tsp of more flour at a time if dough is too sticky
  5. Place in greased bowl, cover with plastic wrap; allow to rest in warm place until doubled in size
  6. Bring 6 cups water and baking soda to a boil in a medium size pan
  7. Preheat oven to 375
  8. Punch down the excess dough
  9. Break off 1" pieces and roll into balls
  10. Place on parchment lined cookie sheet lined with parchment paper
  11. Cover with a damp cloth and rest in a warm place for 5 minutes
  12. Drop each dough into boiling water, no more than 5 at a time
  13. Cook in boiling water for 30 seconds
  14. Remove with slotted spoon, return to parchment lined sheet - spaced 1/2" apart
  15. Sprinkle with salt, cut small X in middle with sharp knife
  16. Bake 10-15 minutes or until lightly browned
  17. Remove from oven, let rest 5 minutes before removing from pan
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As always – enjoy!

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