Devilish Peppers Snack Recipes

DEVILISH PEPPERS SNACK RECIPE

Steps:

• Spread crackers with cream cheese spread.
• Top with peppers.

DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM

Steps:

• Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
• In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
• In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
• Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
• Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
• Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
• Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
• Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.

DEVILISH SNACK MIX

Steps:

• In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
• Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.

DEVILISH PIGGY WINGS

Steps:

• Preheat oven to 350°F.
• In small bowl mix together butter and hot pepper sauce.
• In shallow plate mix together Cajun seasoning and crumbs.
• Dip ribs into butter mixture and then roll in the seasoning mixture.
• Place ribs an inch apart on an ungreased cookie sheet or other shallow pan and bake for 45 minutes, until golden.
• Serve with blue cheese dressing for dipping, if desired.

DEVILISH EGGS

Steps:

• Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
• When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
• Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
• Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

DEVILISH CHICKEN BELL PEPPERS

Steps:

• Cut off the tops of the green pepper and remove the seeds. Cook peppers in boiling, salted water to cover for 5 minutes; drain and set peppers aside.
• Cut chicken into bite-sized pieces. Cook the chicken, chopped green pepper and onion together in butter over medium heat 5 to 7 minutes, stirring frequently; drain well.
• Combine the chicken mixture, chips, ham, and egg; mix well. Fill peppers with the mixture.
• Place in an 8-inch baking dish; pour tomato sauce over and all around peppers. Bake at 375°F for 25 minutes; sprinkle cheese over top of peppers, and bake 5 minutes more.

DEVILISH EGGS WITH CHEDDAR, CHIPOTLE, AND CHIVES

Steps:

• Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
• Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve into a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika, and salt.
• Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites, or, if you're less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within a day.