Double Pepper Dip Recipe

This recipe is fabulous!  So easy to make and so delicious..  Twas quite a hit at the last party we attended!

Pepper and Pepper Dip Recipe

Ingredients

  • 12 oz cream cheese, softened
  • 3 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 3-4 jalepenos. Seed 2 and cut into small pieces. Leave others with seeds (depending on how hot you like it) and slice for top of dip
  • 1 cup hot pepper jelly

Instructions

  1. Preheat oven to 375
  2. Combine cream cheese, cheddar cheese, sour cream, and diced jalepenos. Mix well.
  3. Fold in 1/2 cup pepper jelly.
  4. Spoon into lightly greased 1.5 quart baking dish
  5. Top with sliced jalepenos
  6. Bake for approximately 25 minutes or until bubbly and hot
  7. Top with remaining pepper jelly
  8. Serve immediately with baguette slices or crackers
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Serve this dip with these awesome baguette slices!

As always – enjoy!

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Buffalo Sauce for Wings

Don’t you just love buffalo sauce on your wings?  Here’s a great sauce for your already cooked Chicken Wings..

Buffalo Sauce for Wings

Ingredients

  • 1 Tbs unsalted butter, melted
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup hot sauce (such as Frank's)

Instructions

  1. Mix first 4 ingredients together.
  2. Let stand for 5 minutes to incorporate flavors.
  3. Whisk in hot sauce, keep warm.
  4. Toss wings in hot sauce.
  5. Serve immediately.
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As always, enjoy!

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Ginger Soy Glaze for Chicken Wings

Love this glaze for chicken wings!  Here’s a great recipe for Chicken Wings!

Ginger Soy Glaze for Chicken Wings

Ingredients

  • 1/4 cup honey
  • 2 Tbs soy sauce
  • 3 large garlic cloves, minced
  • 1 small piece of ginger, peeled and sliced
  • 1/4 cup water

Instructions

  1. Bring all ingredients to a boil in a small sauce pan. Stir well to dissolve the honey. Reduce heat to low, simmer for about 8-9 minutes, stirring occasionally, until reduced to 1/3 cup. Strain into a medium bowl. Cool for 15 minutes, sauce will thicken. Coat wings with glaze, serve immediately.
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As always – enjoy!

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Crispy Baked Chicken Wings

Wings are so easy to make – I thought I’d whip some up for some fun eating for tailgating!!!!  These are great as you can modify the sauce to your liking – or make one batch of wings and then create multiple sauces!

Crispy Baked Chicken Wings

Ingredients

  • 1/3 cup flour
  • 1 Tbs paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 3 Tbs butter, melted
  • 12 chicken wings

Instructions

  1. Preheat oven to 425
  2. Dry wings with paper towels
  3. Combine flour, paprika, garlic, pepper, salt and cayenne pepper in a plastic bag
  4. Shake to mix
  5. Add wings. Shake to coat.
  6. Line baking sheet with foil. Pour melted butter onto the pan.
  7. Add wings to pan and turn to coat the wings
  8. Bake for 30 minutes
  9. Turn wings over, bake an additional 15 minutes or until crispy and brown and cooked through
  10. Toss with sauce or glaze if desired
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As always – enjoy!

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Deviled Walnut Recipe!

My sweetie likes spicy foods more than sweets so I thought I’d make some of these for him for Valentine’s Day!  🙂

Deviled Walnut Recipe!

Ingredients

  • 2 tsp paprika
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 3/4 tsp ground black pepper
  • 1/4 cup white sugar
  • 1 egg white
  • 1 Tbs hot pepper sauce
  • 3 cups walnuts

Instructions

  1. Preheat oven to 325
  2. Mix all dry ingredients together in large bowl
  3. Mix in egg white and hot sauce, stirring until well combined
  4. Fold in walnuts, stir until well coated
  5. Pour onto parchment paper lined baking sheet, spread evenly
  6. Bake for 25 minutes or until toasted and dry, stirring half way thru baking time
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As always – enjoy!!!

 

 

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Lemon Butter Sauce Recipe

I made this Lemon Butter Sauce to go with the amazing Gulf Coast Crab Cakes.    They are the best, and this sauce is fabulous with them!

Lemon Butter Sauce Recipe

Ingredients

  • 1/2 cup dry white wine, such as Chardonnay
  • 1 Tbs lemon juice, fresh squeezed
  • 1 shallot, finely chopped
  • 3 Tbs heavy whipping cream
  • 1/8 tsp salt
  • 3 Tbs butter, cut into small pieces

Instructions

  1. Pour wine and lemon juice into small saute pan. Simmer 1-2 minutes or until most of liquid has evaporated.
  2. Add whipping cream and salt. Bring to a boil, remove from heat.
  3. Add butter pieces, one at a time, whisking after each piece is added.
  4. Spoon sauce onto plates, place crab cakes on top.
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As always – enjoy!

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Herby Potato Stacks Recipe

I whipped these up for FUN on a whim the other day and WOWEE they were good.  I then made a ton of them for a huge family dinner and they were gobbled up!

Herby Potato Stacks Recipe

Ingredients

  • 3 pounds russet potatoes, peeled
  • 3 Tbs unsalted butter, melted
  • 2 Tbs olive oil
  • 2 tsp fresh chopped rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • flaky sea salt

Instructions

  1. Preheat oven to 375. Spray a 12 cup muffin pan with non stick cooking spray. Cut potatoes into thin even slices using a mandoline.
  2. Whisk butter, olive oil, rosemary, kosher salt and pepper together in a large bowl. Add potatoes, toss gently to coat.
  3. Working quickly, layer potato slices into muffin cups, filling each to the top. Bake in preheated oven until edges and tops are golden brown, and centers are tender, about 45 minutes. Remove from oven, cool 5 minutes. Carefully remove from pan, sprinkle with sea salt, serve immediately.
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As always – enjoy!

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Original German Crumb Cake Recipe AKA Deutscher Streusselkuchen

We were invited to an Oktoberfest party awhile back and I volunteered to make something truly “German” and so this is what I made!  It is truly a delicious cake – very buttery and moist!  One of the kids said it tasted like batter!  My friend who IS from Germany said it was a very traditional cake – and I trust her judgement!

Original German Crumb Cake

  • 17.6 oz (500g) of all purpose flour
  • 2.5 tsp (1 package) rapid rise yeast
  • 3 Tbs sugar
  • 1 tsp salt
  • 1 extra large egg
  • 2 extra large egg yolks
  • 8.45 oz (250 ml) milk
  • 8.8 oz (250 g) (2 1/4 sticks) unsalted butter
  • 1 extra egg yolk for brushing the dough
  • 2 Tbs milk
  • Optional: powdered sugar
  • Crumble:
  • 10.6 oz (300 g) all purpose flour
  • 5.3 oz (150 g) sugar
  • 2 tsp vanilla extract
  • 7 oz (200 g) unsalted butter, cool but not cold and definitely NOT melted

Mix flour, sugar, yeast, and salt in a bowl. In the center, press a hole, and pour in egg and 2 egg yolks. Pour flour mixture over the top. Warm up the milk to lukewarm and pour it over the flour mixture. Melt butter and add it to the bowl. Use a mixer with kneading hook and mix until dough is no longer sticky and it starts to bubble. Cover with a kitchen towel and let dough rise about an hour.

Prepare crumb mixture by mixing flour, sugar and vanilla together. Mix in small pieces of butter (cold but not soft) until it resembles a crumb mixture. Don't overwork it or it will turn into a dough.

Preheat oven to 375.

Cover a large rimmed baking sheet with parchment paper. Roll the dough out or press out using your floured hands. Don't overwork it. Make sure it's even. Cover with dough towel and let rise for 30 minutes. Mix egg yolk and 2 Tbs milk and brush onto the dough. Spread crumb mixture over cake.

Bake the cake in the preheated oven on center rack for approximately 20-25 minutes. Remove the cake, and sift with powdered sugar if desired.

As always – enjoy!

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Fruit Tart Recipe

I used three kinds of fruit in this tart and it was fabulous  – you can substitute any kind of like fruits and it will still be just as fabulous!  🙂

The Roasted Pecan Tart Crust Recipe is a delicious base for this fruit tart!

Fruit Tart Recipe

Ingredients

  • 1 toasted pecan crust recipe, cooled
  • 4 cup cream cheese, softened
  • 1/2 cup plain greek yogurt
  • 2 Tbs sour cream
  • 1 Tbs honey
  • 1 tsp vanilla extract
  • 2-3 Red pears, skins removed, sliced thin
  • 2-3 pluots, skins removed, sliced thin
  • 1 Tbs orange juice
  • 1 1/2 pints fresh strawberries, washed, hulled, sliced thin
  • 1/3 cup white sugar
  • 1 tsp vanilla

Instructions

  1. Mix cream cheese, yogurt, sour cream and honey together until well combined and smooth
  2. Pour into cooled tart crust
  3. Toss pear and pluot slices in the orange juice and assemble in flower shaped pattern on top of the filling. Finish with 1 cup strawberry slices for the middle.
  4. Refrigerate
  5. Cook the rest of the strawberries over medium high heat with the sugar and vanilla. Allow to sizzle, then mash the berries so the juices are released. Cook for 12-15 minutes or until thickened.
  6. Puree with a hand blender, strain if necessary.
  7. Pour the puree over the cooled tart.
  8. Refrigerate an hour before serving
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As always – enjoy!

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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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