Tag Archives: Longhorn party food

PEPPADEW PEPPERS STUFFED WITH HERBED GOAT CHEESE

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At the grocery store the other day, these orange peppadew peppers caught my eye:

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Is it just me, or are these kinda burnt orange?  They might not scream “hook ’em” to you, but to me, they look like perfect Longhorn party food.  Stuffed peppadew peppers are a familiar item on tapas menus, and they’re quick and easy to assemble.  I used a homemade boursin cheese made with goat cheese and cream cheese (which is also great with crackers), but there are loads of ideas for other stuffings out there.

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 Hook ’em!

Not a Longhorn fan?  Topped with a pepper stem, they make cute little pumpkins, too!

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 Peter, Peter, peppadew eater!

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PEPPADEW PEPPERS STUFFED WITH HERBED GOAT CHEESE
Author: 
Recipe type: Appetizer
 
Ingredients
  • 2 dozen pickled peppadew peppers, rinsed and patted dry
  • 4 ounces creamy goat cheese (Vermont Creamery makes a nice one)
  • 4 ounces whipped cream cheese
  • 2 teaspoons dried parsley
  • 2 teaspoons dried chives
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon white pepper
Instructions
  1. In a small bowl, mix together goat cheese, whipped cream cheese, parsley, chives, garlic powder, salt, and white pepper. Pipe or spoon herbed cheese into peppers (pipe for a neater presentation). For pumpkins, top with a stem cut from a small fresh pepper. Best if prepared shortly before serving.

 

LONGHORN BUTTERSCOTCH PUDDING

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This week I was flattened by the flu.  I spent most of the week in bed under the covers (the “warming chamber,” as I like to call it), riding out fevers.  It was a lot of fun.  I couldn’t do much cooking from the warming chamber, but nevertheless, I have this easy Longhorn Butterscotch Pudding to share.

For this Longhorn treat, start with a box of Jell-O Instant Butterscotch Pudding.

Yep, instant pudding.  Sure, you could make your own, if you really wanted to.  But sometimes you need your butterscotch pudding RIGHT NOW, and for those times, Jell-O Instant Pudding fits the bill.

Prepare the pudding according to the package directions, which is basically just whisking in two cups of cold milk.  Now for the Longhorn Magic — add exactly 8 drops of liquid red food coloring and 11 drops of liquid yellow food coloring, and VOILA! — burnt orange butterscotch pudding.

Any dish is really only as good as the sum of its parts, so to apologize for using instant pudding, I made real whipped cream.  This stuff, unlike the Longhorns, cannot be beat. Using an electric beater, whip 1 cup of cold whipping cream with 1 heaping tablespoon of powdered sugar until stiff peaks form.   (Be careful not to overbeat, in order to avoid making butter.)

Top the pudding with generous dollops of whipped cream, sprinkle with Heath Brickle Bits, and serve.  Stand back and hear your family exclaim, “Cool, UT pudding!”

Hook ’em!