Monday, February 19, 2018

Tex - Mex Tortilla Roll Up Appetizers

This is just a variation of a Tortilla Roll Up. There are many other recipes with different ingredients. You can customize them to your own personal taste.



8 oz. Sour Cream
8 oz. Cream Cheese, room temperature.
1 - 4.5 oz. can of Green Chiles, drained.
1 - 4.5 can of Chopped Black Olives, drained.
1 C Shredded Cheddar Cheese
1 tsp Adobo Seasoning
5 - 10" Flour Tortillas

In a Mixing Bowl with an Electric Hand Mixer:
Sour Cream
Cream Cheese
Mix until well combined.

Fold in by hand:
Chiles
Olives
Cheddar Cheese
Adobo Seasoning

Divide the mixture equally among the Tortillas.
Spread evenly.
Roll tightly.
Wrap each in Plastic Wrap.
Refrigerate for 2 hours.

Just prior to serving:
Slice to desired size.

Serve with your favorite Salsa.

Enjoy!
Peace in the Kitchen!

Friday, February 16, 2018

Chocolate, Oats and Walnut Bars


My sister in law made these for a family gathering in Kansas. Some of the best recipes are the ones that come from family members. They're the recipes that we hand down from one generation to another. These are delicious and the perfect Bar to take to a family gathering or a church event.
I've researched these Bars and I can't find any definition for the name that they are traditionally known for, so I simply all them Chocolate, Oats and Walnut Bars.




Here's what you'll need:
Preheat the oven to 350 degrees.
A 15" X 10" X 1 "  Rimmed Sheet Pan. Lined with Foil extending over all sides by 2".
You'll be able to lift the uncut Bars out of the Pan to a flat surface, slide them onto the surface and cut into squares.
A Stand Mixer with a Paddle Attachment.

16 TBS Butter,  room temperature,divided.
2 C Brown Sugar
2 Large eggs
4 tsp Vanilla, divided
2 1/2 C Flour
1 tsp Baking Soda
3 C Quick Cook Rolled Oats
1 - 14 oz. can Sweetened Condensed Milk
2 C Milk Chocolate Chips
1 C Chopped Walnuts


In the Stand Mixer with Paddle Attachment:
14 TBS Butter
Beat for 30 seconds.

Add:
Sugar
Beat until well combined.

Add:
Eggs
2 tsp Vanilla
Beat until well combined.

In a Mixing Bowl:
Flour
Baking Soda
Whisk Well

Add:
Oats
Mix just until combined.
Set Aside.


In a Saucepan on Low Heat:
Remaining Butter.
Sweetened Condensed Milk
Chocolate Chips
Heat until Chocolate is melted and stir to combine well.

Remove from Heat.
Fold in Walnuts
2 tsp Vanilla
Stir to combine well.


Remove 3 1/2 C of the Oats Mixture and Press it into the Foil Covered Pan.

Spread the Chocolate Mixture over the Oats Mixture.

Drop Dots of the remaining Oats Mixture evenly over the Chocolate.

Bake 25 minutes.
Remove Pan to a Rack to Cool Completely.

Use the Foil to lift it out of the Pan to a flat surface.
Slide the Bars onto the surface.
Cut into Squares.

Enjoy!
Peace in the Kitchen!



Tuesday, February 13, 2018

Hobo Bread from Greenfield Village, Dearborn, Michigan


I grew up in Michigan. We often visited the Henry Ford Museum and Greenfield Village in nearby Dearborn. It was part of our education too. We had many field trips there as elementary school kids. My parents took us there every year. I was fascinated every time I went.

At Greenfield Village you can experience firsthand the sights, sounds and sensations of America's formation, where over 80 acres are filled with resourcefulness and ingenuity.
Three Hundred years of American perseverance serve as a living reminder that anything is possible.
Visit the Lab where Thomas Edison had his lightbulb moment or visit the Workshop where the Wright Brothers taught us to reach for the sky.
You can take a ride in a Model T car or walk through four vintage working farms.
You can visit Colonial Artisans and explore the place where the American can-do spirit will inspire you.
At a Taste of History in Greenfield Village they serve Hobo Bread. It can be served with Honey Mustard, Turkey Breast, Cheddar Cheese and Red Onion.
At the Michigan Café in the Henry Ford Museum, they serve Cherry Chicken Salad made with Fresh Greens, Candied Walnuts, a Hard Boiled Egg, A slice of Red Onion and a piece of Hobo Bread served with their House Michigan Maple Tarragon Dressing.
You can toast a slice of Hobo Bread and serve it with Cream Cheese, Muenster Cheese or fresh Parmesan Cheese.
It's always served Hot so that the Cheese toppings will melt.
I hope you make this vintage Bread and think about it's history or maybe someday you can visit Greenfield Village. It's a walk through American History.












Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 5" Loaf Pan coated with a Vegetable Cooking Spray.

1 C Raisins, soaked in 1 cup of Boiling Water for 1 hour. Retain the excess water.
2 C Flour
3/4 C Granulated Sugar
1/2 tsp Salt
2 tsp Baking Soda
1 tsp Vanilla
3TBS Butter, melted
1/2 C Chopped Walnuts

In a Mixing Bowl:
Flour
Sugar
Salt
Baking Soda
Whisk well.

Add:
Soaked Raisins + the Water.
Vanilla
Butter
Stir by hand until well combined.

Fold in:
Walnuts

Spoon the Batter into the Pan.
Bake 45 - 50 minutes.
a toothpick in the center should come out clean.

Enjoy!
Peace in the Kitchen!





Saturday, February 10, 2018

Language Translation Option

My Blog can be translated into any language.
If you have friends in other countries, please let them know.

Click on the Main Page.
Under ....Search This Blog,  it says.... Translate.

Choose a language and search the recipes.

Enjoy!
Peace in the Kitchen!

Tuesday, February 6, 2018

Crock Pot Spinach Dip

Dips? Crock Pots? Great Combination!

Spinach Dip in a Crock Pot:




3 - 10 oz packages of Frozen Chopped Spinach. Thawed and Squeezed Dry.
14 oz. Artichoke Hearts, finely chopped.
1 Small Onion, diced.
1 1/2 C Shredded Mozzarella Cheese
1/2 C Grated Parmesan
8 oz. Cream Cheese, cubed.
1/2 C Mayonnaise
1/2 tsp Smoked Paprika
1 C Sour Cream


Add all ingredients to a Crock Pot.
Stir to combine well.
Cook on Low for 3 Hours.

Serve with Slices of Toasted Baguette Bread, Crackers, or Tortilla Chips.

Enjoy!
Peace in the Kitchen!






















Sunday, February 4, 2018

Acid Reflux, things that fight against it and things to avoid.

As we age, our body doesn't produce as much stomach acid as it did when we were younger. Many people take acid inhibitors to correct the problem. However, the problem is really that we shouldn't be suppressing what little acid we have ,but help the stomach produce the significant amount that it needs to digest food.

You may try drinking Apple Cider Vinegar to relieve Stomach Acid. It's thought that this helps to balance the pH by neutralizing Stomach Acid. It's generally accepted as safe to consume a small amount mixed with water.
I drink 8 oz. of Water mixed with 1 TBS of Apple Cider Vinegar.
There are many other Health Benefits connected to Apple Cider Vinegar. Take some time to research them.


Here are some foods that fight acid reflux without suppressing it:




Oatmeal
Ginger, Ginger Tea
Aloe Vera, Aloe Vera Juice
Salad, avoid tomatoes, onions, cheese and high fat dressing.
Bananas, they work well for some, but not for all. Test them to see if they work for you.
Melon, Cantaloupe, works well for some, but not for all.
Roots and Greens, Cauliflower, Broccoli, Asparagus, Green Beans, all Greens and Root Vegetables.
Celery
Parsley, settles the stomach and aids digestion.
Couscous and Brown Rice.
Avocados
Walnuts
Plant Based Milk
Coconut Water

Foods to avoid:

High Fat
Fried
Tomatoes
Citrus
Chocolate
Garlic
Onions
Spicy Foods
Caffeine
Mint


Caffeine NOTE:

Cold Brew Coffee is preferred. It has less acid than Hot brewed. The Darker the Roast,
the less Caffeine.
Light Roast Coffee, often labeled, Breakfast Coffee contains the most Caffeine.

General Guidelines:

Avoid skipping Breakfast or Lunch.
Give up Late Night Snacks including Carbonated and Caffeinated drinks.
Maintain and upright position during and after eating and drinking.
Don't eat for at least 3 hours before Bedtime.
Moderate your alcohol consumption.
Reduce or eliminate Spicy Foods and Fried Foods.
Elevate your head while lying down to keep Acid from entering your Esophagus.

Enjoy!
Peace in the Kitchen!

Saturday, February 3, 2018

Florentine Soup


I happen to love any type of Soup. I usually make a new Soup every week during cold months. This is just another one of my favorite Soup recipes.


Here's what you'll need:
A large Cast Iron Enamel Soup Pot or Dutch Oven.

1 TBS Olive Oil
3 Cloves of Garlic, minced
2 small Onion, diced.
1 TBS Fresh Chopped Thyme
1 TBS Fresh Chopped Basil Leaves
4 C Vegetable Broth
1 C Water
1 C uncooked Orzo
2 C Fresh Baby Spinach Leaves
2 - 15 oz. Cans of Cannellini Beans, drained.
1 Lemon, Zest and Juice
Salt and Pepper to taste.

In the Soup Pot on Medium Heat:
Oil, until hot.
Garlic
Onion
Cook stirring for 3 minutes.

Add:
Thyne
Basil
Cook stirring for an additional minute.

Add:
Broth
Water
Bring to a Boil.

Add:
Orzo
Reduce heat and Simmer 10 minutes.

Add:
Spinach
Beans
Cook stirring for 2 minutes.

Add:
Zest and Lemon Juice.
Salt and Pepper to taste.
Stir to combine well.

Serve Hot.

Enjoy!
Peace in the Kitchen!