Saturday, July 14, 2018

Microwave Oven Tips and Hints

I love any tip or hint that makes life easier in the kitchen.
This link is to a video about Microwave Ovens.


Peace in the Kitchen!

Wednesday, July 11, 2018

Baked Figs and Blue Cheese

Baked Figs and Blue Cheese:

Here's what you'll need:
Preheat the Oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

4 oz. Cream Cheese, room temperature.
1 C Crumbled Blue Cheese
1/2 C Orange Marmelade
2 TBS Balsamic Vinegar
1 C chopped Fresh Figs. Start with 16 Figs.
1 - 12 oz. container of Grands Big and Flaky Crescent Dinner Rolls.
1 C Finely chopped Walnuts.

In a mixing bowl:
Cream Cheese
Blend with a fork, set aside.

In a small saucepan on low heat:
Heat until well combined.

Continue cooking 5 minutes. Stir often.
Figs should become soft.

Open the container of Rolls but don't unroll them. Keep them whole.
Cut into 16 slices.
Put them 2" apart on the Sheet Pans.
Press your thumb into the center of each roll to create a 1 1/2" diameter indentation.

Divide filling evenly among the Rolls.
Sprinkle evenly with Walnuts.

Bake 15 - 20 minutes.
Remove Pan to a rack to cool for 10 minutes.
Serve Warm.

Peace in the Kitchen!

Stuffed Dried Apricots

Stuffed Dried Apricots:

4 oz. Cream Cheese, room temperature.
1/2 C roughly chopped Almond Slivers
1/2 C Finely chopped Dried Cherries
2 TBS Amaretto Liqueur
15 Soft, Dried Apricots, sliced in half.

In a mixing bowl:
Cream Cheese
1/4 of the Almonds
Mix well by hand.

Place the Apricot halves on a Holiday Serving Platter.

Divide the Filling equally among the Apricot Halves using a small spoon or
fill a ziplock bag, clip a corner and pipe it onto the Apricots. (I prefer piping)

Sprinkle each of them with some of the Almonds.
Refrigerate 30 minutes prior to serving.

Peace in the Kitchen!

Wednesday, July 4, 2018

Pimento Cheese

Classic Pimento Cheese Spread:

3 C sharp cheddar cheese ( room temperature)
8 oz. cream cheese ( room temperature)
1/2 C mayonnaise
1/3 C pimento peppers from a jar, well drained and chopped
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper, or more to taste
1/8 tsp ground cayenne pepper, or more to taste

Combine all ingredients in a stand mixer with a paddle attachment.
Mix just until well blended.
Best if brought back to to room temperature before serving.
Makes about 3 cups.

Of course I would double or triple the recipe for a family picnic.

Transfer to an oven proof casserole dish.
Add 1- 4 oz. can of Diced Green Chiles and bake at 350 degrees for 30 minutes to make a great dip.
Serve with Tortilla Chips.

Peace in the Kitchen!
I don't think I will ever buy Pimento Cheese again!

Sunday, June 24, 2018

Chocolate Pudding Cake

This is a Chocolate Cake that creates it's own Chocolate, Gooey Pudding Sauce as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
A  9" X 9" Non Stick Baking Pan. I use a Calphalon Pan that has straight, square corners as opposed to rounded corners. I prefer it for cakes like this and brownies.
If you don't have a Non Stick Pan, butter a Glass or Ceramic Pan well.

1 1/4 C Granulated Sugar, divided
1 C Flour
1/2 C  Rodelle Baking Cocoa, divided
2 tsp. Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
5 1/2 TBS Butter, melted
1 1/2 tsp Vanilla
1/2 C Brown Sugar
1 1/4 C Hot Water

Vanilla Ice Cream or Homemade Whipped Cream (recipe included at the end)

In a Saucepan on Medium High Heat:
Heat until just simmering.
Transfer to a Pyrex Glass Measuring Cup to reheat it in a Microwave when it's needed.

In the Stand Mixer with a Whisk Attachment:
3/4 C Granulated Sugar
1/4 C Cocoa
Baking Powder
Whisk until combined.

Whisk until Completely Incorporated and Smooth.

Spoon the Batter into the Pan.
Spread evenly with a Silicone Spatula.

In a Mixing Bowl:
1/2 C Granulated Sugar
Brown Sugar
1/4 C Cocoa
Stir well by hand with a Blending Fork.
Sprinkle evenly over the Batter in the Pan.

Gently Pour the Hot Water over the Dried Cocoa Mixture but Do Not Stir.

Bake for 30 - 35 minutes.
Remove Pan to a Rack to Cool for 15 minutes.

Serve in individual bowls. Make sure to get some of the Gooey Pudding from the bottom and Spoon it over the Cake to Serve.

Top with Homemade Whipped Cream or Vanilla Ice Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Peace in the Kitchen!

Saturday, June 23, 2018

Philly Cheesesteak Triangles

I decided to simply post the link to the recipe and the Video. These look delicious. I would make them Vegetarian  with a Meatless Ground.

Tortillas - cultural appropriation or the best thing since, well, squashed bread? This now ubiquitous staple of larders worldwide has proved its versatility time and time again, from the taco to the quesadilla. We've taken them and used them as a shell for deep fried cheesesteak goodness, crispy and hot on the outside, gooey and melty in the middle.
Cuisine: American
Recipe type: Breakfast
  • 3 tbsp vegetable oil
  • 2 steaks, frozen for around two hours, then sliced extremely thinly with a sharp knife.
  • 2 green peppers, diced
  • 1 onion, diced
  • 2 cloves garlic, diced
  • Salt
  • Pepper
  • Tortillas
  • ¼ flour
  • ¼ water
  • Mozzarella sheets, sliced into triangles
  • Groundnut oil, for frying
  • Ranch dressing
  1. Heat the oil in a large heavy frying pan or wok until it's really hot then add the beef, stir frying quickly until cooked through. Remove and clean the pan, then add back to the heat, turning it down slightly.
  2. Add a little more oil and fry the onions and peppers together until soft. Add the garlic and cook for another minute or so before adding the steak back in, seasoning, stirring, and taking off the heat.
  3. Cut the tortillas down the middle - how many you use depends on how many you want to make; you'll probably have some mixture left which you can always freeze and use later.
  4. Using a spoon whisk together the flour and water to make a sticky paste. Paint this carefully along one half of the straight edge of each halved tortilla, place the sliced cheese in the middle, and fold over the corners to make a triangle, sticking the sides together to make a pouch.
  5. Fill this with the cheesesteak mix and brush a little more paste along the edge. Press the edges to stick together.
  6. Heat the oil to 170°C/340°F and fry in batches of three until golden brown.
  7. Serve with ranch dip.

Watch the recipe video here: