TEXAS WOODPECKER EGGS
This recipe originally came to me from my good friend, and Ex-MIL, Barbara Carroll. It is similar to "Texas Armadillo Eggs", but uses boiled eggs in place of the stuffed Jalapeños. WARNING* These are addictive to Egg-Lovers!
Provided by Berts Kitchen Witch
Categories Breakfast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Lightly spray a large baking pan with cooking spray.
- Mix together the sausage (raw) and grated pepper Jack cheese.
- Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
- This will make a very stiff dough, and should now be kneaded for about 3 minutes.
- Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
- Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
- Seal any edges together with your fingers.
- Continue this until all of the eggs are covered in the dough.
- Place the box of Shake' N Bake into a large shallow dish.
- Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
- Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
- Lay each egg on the prepared baking sheet as it is done.
- Bake at 300 degrees for 30 minutes.
- The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.
Nutrition Facts : Calories 654.8, Fat 45.3, SaturatedFat 19.5, Cholesterol 653.6, Sodium 1117.7, Carbohydrate 20.4, Fiber 0.6, Sugar 4.8, Protein 39.1
TEXAS ARMADILLO EGGS
This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.
Provided by Chef GingerJ
Categories Peppers
Time 1h
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
- Combine sausage, egg, and bread crumbs in a bowl.
- Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
- Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
- Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
- Serve with or without a salsa dip.
Nutrition Facts : Calories 139.5, Fat 10.7, SaturatedFat 4.7, Cholesterol 39.4, Sodium 588.6, Carbohydrate 5.2, Fiber 0.8, Sugar 0.8, Protein 5.5
TEXAS ARMADILLO BALLS
This is a spicy great fried treat which will bring your mouth to the Heart of Texas. Combine your Grandmothers Thanksgiving Dressing with Texas Spices and then deep fry them to create a spicy ball with a dry crust exterior and a warm moist interior.
Provided by T exas C ooker TC
Categories Vegetable
Time 1h15m
Yield 24 Balls
Number Of Ingredients 16
Steps:
- Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread. Once the corn bread is done let cool and crumble corn bread into small pieces.
- Sauté' vegetables in butter.
- Add crumbled cornbread and add broth and stir until smooth and thin.
- Add sage and cream of chicken soup. Stir and mix well.
- Add diced Habanera Pepper, diced Jalapeño Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste. (I like a lot but I'm a Texan).
- Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up).
- Once brown take out of oven and allow to cool.
- Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
- Once the dressing is cool, scope up some dressing with a spoon and form a ball.
- Dip the ball in the flour, then the beat egg, then the bread crumbs.
- Deep fry on 350 degrees for 2 to 3 minutes. (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior).
Nutrition Facts : Calories 48.5, Fat 3.6, SaturatedFat 1.7, Cholesterol 37, Sodium 222.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 2.2
TEXAS LIZARD EGGS
This comes from the food section of the Houston Chronicle. I made some for a Super Bowl get-together yesterday and everyone loved them. I used a roll of regular and a roll of hot sausage and stuck toothpick "stems" in the eggs so nibblers could tell the difference. Use smallish jalapenos for this recipe.You will find that they are not very "jalapeno" hot,but they do have that flavor-great for parties!
Provided by Leslie in Texas
Categories Peppers
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Split the jalapenos end to end, making little "canoes" of them.
- Clean out the centers, removing all the seeds and veins.
- Fill each half level with cream cheese.
- With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it.
- Take the filled jalapeno half and wrap it completely with the sausage.
- Wash hands thoroughly to remove pepper "stuff".
- Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray.
- Bake in the oven for 30 to 40 minutes, or until evenly browned.
- Let "eggs" cool a bit and enjoy!
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