Cookie Dough Stuffed Cupcakes

My daughter loved anything “cookie dough” as a child (still does in fact!)  So I started making random cakes/cupcakes/brownies with cookie dough filling and here’s a new recipe that is quite delicious!

Cookie Dough Stuffed Cupcakes

Category: Cake

Cookie Dough Stuffed Cupcakes

Ingredients

  • 1 cake mix that makes 24 cupcakes - can be white/yellow/chocolate
  • Frosting Recipe
  • Filling:
  • 1/2 cup unsalted butter (softened to room temperature)
  • 3/4 cup light brown sugar
  • 1 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2-4 Tbs milk
  • 1 cup mini chocolate chips

Instructions

  1. Bake cupcakes according to recipe
  2. Cool completely
  3. To make the filling:
  4. Cream butter and sugar until light and fluffy, add vanilla, beat well
  5. Add flour, baking soda and salt, mix until well combined
  6. Add milk gradually until the mixture is of desired consistency
  7. Fold in mini chocolate chips
  8. To fill the cupcakes, gently core out a small hole in the center of each cupcake - I used an apple corer - just be careful to not core the entire cupcake to the bottom!
  9. Stuff a small chunk of cookie dough into each cored cupcakes
  10. Frost cupcakes with Frosting Recipe
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As always – enjoy!

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Lemony Tortellini Carbonara with Peas

Fabulous pasta meal!  I highly recommend this – quite easy – and very delicious.  You could substitute any type of pasta – I just loved the cheese tortellini against the peas and bacon.

Lemony Tortellini Carbonara with Peas

Category: Pasta

Ingredients

  • 1 pound tortellini
  • 6 pieces bacon, cooked crisp
  • 4 cloves garlic, thinly sliced
  • 10 oz fresh or frozen (thawed) peas
  • 3 large eggs
  • 1 cup grated parmesan
  • freshly ground black pepper
  • 2 tsp fresh lemon zest
  • 3 Tbs fresh squeezed lemon juice

Instructions

  1. Cook pasta according to directions, drain, reserve 1 cup water.
  2. Meanwhile, cook bacon in large skillet until crisp. Remove, crumbled into pieces. Add garlic into same large skillet, and cook until light golden brown and crisp, about 2-3 minutes. Add peas and cook, stirring occasionally, until color brightens, about 2 minutes. Remove from heat. Stir bacon back into pea mixture.
  3. In large bowl, whisk eggs, parmesan and 1/2 tsp pepper.
  4. Toss hot pasta into egg mixture, adding some of the reserved hot water as needed to make a creamy sauce.
  5. Fold in the bacon mixture, then lemon zest and juice.
  6. Serve with more parmesan, lemon zest and pepper if desired.
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Rattlesnake Bites Recipe

These little bites were delicious!  I seeded the jalepenos and pulled out the membranes as they were SOOO spicy when I was cutting them – my eyes were tearing up.  However, when we ate the finished product, they were not spicy at all!

Rattlesnake Bites Recipe

Category: Appetizers

Rattlesnake Bites Recipe

Ingredients

  • 2 cups shredded mozzarella cheese
  • 2 cups shredded monterey jack cheese
  • 4 jalepenos, minced (up to you if you want to remove the seeds!)
  • 2 cloves garlic, minced
  • 1 cup all purpose flour
  • salt and freshly ground black pepper
  • 3 large eggs, beaten
  • 1 - 1 1/2 cup plain bread crumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • canola/vegetable oil (for frying)
  • ranch/blue cheese dressing - for dipping

Instructions

  1. Line a large rimmed baking sheet with parchment paper
  2. In a large bowl, mix the 2 cheeses, jalepenos and garlic
  3. Using a mini muffin scoop, scoop into balls and squeeze tightly (I used gloves!)
  4. Place on parchment lined sheet and freeze until solid (I froze over night)
  5. Pour flour and bread crumbs into bowl, sprinkle with salt and pepper and mix
  6. In another bowl, place eggs and whisk well
  7. In 3rd bowl, add bread crumbs, paprika, garlic powder and cayenne, mix well
  8. Roll the frozen cheese balls in the flour, then into eggs, then in the bread crumbs, repeating all until all cheese balls are well coated
  9. In large deep dutch oven, heat 1/4" oil until simmering
  10. In batches, fry bites until golden all over, about 3-4 minutes
  11. Remove and drain on paper towels
  12. Serve bites with dressing if desired.
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https://cookiesandcurtains.com/2020/04/07/rattlesnake-bites-recipe/

As always – enjoy!

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Breadmaker Jalepeno Cheddar Cheese Bread Recipe

My good friend sent me this recipe and said “yum scrum” 🙂  I don’t ever bake bread in the breadmaker as I don’t like the size of the loaf.  So I formed this into french loaves, then baked that way.  You can modify the baking part however you would like – make cloverleaf rolls, small loaves, french loaf, boule, whatever works for you!

Breadmaker Jalepeno Cheddar Cheese Bread Recipe

Category: Breads/Muffins

Breadmaker Jalepeno Cheddar Cheese Bread Recipe

Ingredients

  • 3/4 cup sour cream
  • 1/8 cup water
  • 1 egg
  • 3 cups all purpose flour
  • 1 1/2 tsp salt
  • 2 Tbs granulated sugar
  • 1/4 tsp baking soda
  • 1 cup grated sharp cheddar cheese
  • 3 Tbs seeded/chopped fresh jalepenos (about 4 peppers)
  • 2 tsp dry yeast or 1 tsp instant yeast

Instructions

  1. Place all ingredients in bread pan, in order above, place yeast in small well in the middle
  2. Press dough cycle
  3. When cycle is complete, remove from breadmaker pan place in greased bowl, cover with towel and let rise to double the size
  4. Remove from bowl, form into into loaf, rolls or boule
  5. Allow to rest and rise again until almost doubled in size again
  6. Bake at temp/length based on the size item you have created
  7. I made 2 loaves, started at 400 for 5 minutes, then dropped temp to 350 for 17 more minutes
  8. I misted the bread twice as it was baking
  9. (Bread will get dark crust, due to the cheese)
  10. Remove, cool for a few minutes and dig in!
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As always – enjoy!

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Greek Yogurt Recipe (using Instant Pot)

I bought an InstantPot way back when they first got popular. It was a bit intimidating at first, but I was bound and determined to make it work for me!  I started with this yogurt recipe, and wow it was sooo easy. Then I started straining it to make Greek yogurt and it was amazing.  So thick and creamy!

Greek Yogurt Recipe (using Instant Pot)

Category: Greek Yogurt

Greek Yogurt Recipe (using Instant Pot)

Ingredients

  • 1 gallon milk, you can use whole/2%/1% (I didn't try with skim)
  • 1/2 cup plain organic yogurt - no additives (need this for the cultures)

Instructions

  1. Pour milk into InstantPot.
  2. Press boil, stir, and heat to between 180-185 degrees F. Use a thermometer to monitor! Continue to stir as it heats or you'll get hot spots and the heat won't be even!
  3. I do a quick cool where I put ice/cool water in sink, and take the liner out of the instant pot and pop into sink. Stir every few minutes until temp drops to 95-105 degrees F.
  4. Dry the pot and place back into the machine.
  5. Whisk the yogurt into the milk, until totally combined.
  6. Snap lid on, make sure set to sealed (not vent).
  7. Press yogurt button, I always set time to 12 hours.
  8. When time is up, DO NOT STIR, remove pot from machine, cover with wrap or glass lid and allow to rest for 6-8 hours undisturbed in the refrigerator.
  9. Totally edible now!
  10. OR:
  11. To make the yogurt thick, the next part is straining it.
  12. (I did not buy a yogurt strainer for this purpose!)
  13. Place a large strainer into a large glass measuring bowl and ensure there is adequate room at the bottom for lots of liquid to drain.
  14. Place cheese cloth in bottom of strainer (4x thickness worked), pour in as much yogurt as will fit, cover, place in refrigerator until the yogurt is of desired thickness.
  15. Remove that strained yogurt to another container and continue with process until all yogurt has been strained.
  16. The strained whey can be used for multiple purposes - I have used it for making pizza crusts and other bread items.
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https://cookiesandcurtains.com/2020/04/05/greek-yogurt-recipe-using-instant-pot/

We pour fresh fruit over this, I eat for breakfast with fruit, and so on.  Quite yummy!

As always – enjoy!

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Apple Crisp Recipe

This was so easy and so yummy!  YAY – an easy after dinner nibble or an accompaniment to breakfast.

Apple Crisp Recipe

Category: Uncategorized

Apple Crisp Recipe

Ingredients

  • 3 - 4 cups peeled, sliced apples
  • 1/2 cup unsalted softened butter
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375
  2. Grease 8x8 pan
  3. Place sliced apples in pan
  4. Mix flour and sugar together, add in cinnamon and salt
  5. Cut butter in with 2 knives, until crumbly
  6. Pour over apples
  7. Bake approximately 50 minutes or until apples are soft
  8. Remove from oven, let cool
  9. Serve with ice cream or whipped topping
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https://cookiesandcurtains.com/2020/03/27/apple-crisp-recipe/

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Snickerdoodle Muffin Donut Recipe

I saw this recipe and immediately thought “yummy”.  And so here you go 🙂 And so they are!!
I delivered packages of these to the neighbors on my evening walk.  Neighbors were happy 🙂

Snickerdoodle Muffin Donut Recipe

Category: Breads/Muffins

Snickerdoodle Muffin Donut Recipe

Ingredients

  • 1/2 cup unsalted melted butter
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup milk (skim, 1%, 2%, or whole)
  • 1 1/2 cups all purpose flour
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cream of tartar
  • 1 1/2 tsp baking powder
  • -------------
  • Dipping Ingredients:
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. Preheat oven to 350
  2. Spray mini muffin pans with non-stick cooking spray - I used 1-24 + 1-12 muffin pan
  3. In large bowl, mix melted butter, sugar and vanilla - mix until smooth
  4. Pour milk over mixture, don't mix; set aside
  5. In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar)
  6. Pour the dry ingredients over the butter/sugar mixture -and stir until just blended
  7. Use a muffin scoop, fill each muffin slot about 3/4 full
  8. Place in oven on middle rack and bake 9-10 minutes, until lightly golden brown
  9. Melt butter
  10. Mix sugar and cinnamon in small bowl
  11. Remove from oven and after cooling 5 minutes, remove the donut muffins, and dip them completely in melted butter and roll them in cinnamon sugar mixture
  12. Place on rack and allow to cool completely
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https://cookiesandcurtains.com/2020/03/25/snickerdoodle-muffin-donut-recipe/

As always – enjoy!

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Shrimp Orzo with Roasted Red Pepper Sauce

This was amazing.  Simply amazing.  VERY easy and so good.  Leftovers (just orzo and sauce – we ate all the shrimp!) were mixed in with sauteed veggies and that made a second meal which was equally awesome!

Shrimp Orzo with Roated Red Pepper Sauce

Category: Pasta, Seafood

Shrimp Orzo with Roated Red Pepper Sauce

Ingredients

  • 1 cup uncooked orzo e uncooked
  • 10-12. peeled and deveined extra large/jumbo shrimp
  • 16 oz. jar roasted bell peppers
  • 3 tbsp. butter
  • 1 tsp minced garlic
  • 1/2 tbsp. paprika
  • 1/2 tsp red pepper flakes (or to taste) (we used more!)
  • 1/2 cup half and half
  • 1/2 cup fresh grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Cook pasta according to package directions
  2. Place entire jar of roasted red peppers along with juice in blender, process until smooth
  3. Heat a large, non-stick pan. Add all the butter, garlic, shrimp, paprika, and red pepper flakes. Cook for 3-4 minutes or until shrimp are cooked through. Add salt and cook an additional minute
  4. Remove the shrimp from the pan; pour in the roasted red pepper puree into same pan and cook 8-10 minutes
  5. Add in parmesan cheese, cook and stir 1 minute
  6. Add in half and half, stir one minute, remove from heat
  7. Plate the orzo, pour sauce over, place shrimp on top
  8. Sprinkle with additional parmesan cheese if desired
  9. Serve immediately
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https://cookiesandcurtains.com/2020/03/23/roasted-red-pepper-sauce-over-orzo-with-shrimp/

 

As always – enjoy!!

 

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Mini Pecan Banana Muffin Recipe

I had two very ripe bananas that needed to be used, so I whipped up these pecan banana muffins.  They are very moist and perfectly bite sized!

Mini Pecan Banana Muffin Recipe

Category: Breads/Muffins

Mini Pecan Banana Muffin Recipe

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 medium very ripe bananas
  • 1/4 cup unsalted butter, melted/cooled
  • 1/2 cup dark brown sugar
  • 1 large egg, lightly beaten
  • 1/2 tsp vanilla extract
  • 3/4 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 400
  2. Grease 1 - 24 mini muffin pan and a 1 - 12 mini muffin pan
  3. In large bowl, mash bananas until small chunks remain; add in cooled/melted butter and stir til well combined; stir in egg and vanilla until well combined
  4. Add in flour, baking soda, baking powder and salt; stir gently til combined; do not over-mix!
  5. Add in chopped pecans
  6. Divide batter evenly into muffin pans using a small muffin scoop
  7. Immediately place into preheated oven, bake approx 7 minutes or until toothpick inserted in center comes out clean (pay close attention - they bake very quickly!)
  8. Remove from oven, cool 5 minutes, pop out of pan and place on rack to cool
  9. When cool, place in container or zip lock bag
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https://cookiesandcurtains.com/2020/03/20/mini-pecan-banana-muffin-recipe/

As always – enjoy!

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Boneless Beef Roast Instant Pot Recipe

Cooking a lot these days.. So I whipped up this for dinner the other night!  Yummy!

Boneless Beef Roast Instant Pot Recipe

Category: Beef

Boneless Beef Roast Instant Pot Recipe

Ingredients

  • 1 2.5-3.5 pound chuck or shoulder beef roast
  • salt and fresh ground black pepper
  • 1 1/2 Tbs olive oil
  • 1 onion, quartered
  • 3 cloves garlic, minced
  • 2 Tbs tomato paste
  • 1/4 cup dry red wine
  • 3 cups low salt beef stock
  • 2 tsp Worcestershire sauce
  • 2 springs fresh rosemary
  • 1 tsp dried thyme leaves
  • 1 bay leaf
  • 4 large carrots, cut into 2" pieces
  • 4-5 mushrooms, cleaned, stemmed and cut into large pieces
  • 2 Tbs cornstarch

Instructions

  1. Heat 6 quart instant pot to high saute level
  2. Season beef liberally with salt and pepper
  3. Add olive oil to instant pot, add roast, turning to brown evenly on all sides, about 2-3 minutes per side; remove from pot and set aside
  4. Add onion, and cook until translucent; add garlic and tomato paste and cook an additional 2 minutes, stirring constantly
  5. Stir in red wine, scraping up browned bits from bottom of pot
  6. Stir in beef stock, Worcestershire, rosemary, thyme, bay leaf, carrots and mushrooms
  7. Select manual, adjust pressure to high, set time for 60 minutes
  8. When timer goes off, use quick release to release pressure
  9. Remove beef and carrots from pot
  10. Whisk cornstarch with 1/4 cup water
  11. Heat instant pot to high on saute setting, whisk in cornstarch mixture, cook, until slightly thickened, about 5 minutes; add more water if gravy is too thick
  12. Serve beef with carrots and gravy immediately
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As always – enjoy!

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