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Wednesday, March 4, 2015

Apple Cranberry Bars

I'm constantly researching recipes and creating original ones. I don't necessarily wait until Fall to post holiday recipes. I just saw this one on my list to post on the blog. These bars can be enjoyed any time of the year.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" casserole dish, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.


Cranberry Apple Bars

2 C Flour
1 1/2 C Old Fashioned Oats
1/4 C Brown Sugar
16 TBS (2 sticks) Butter, cubed
2 C White Chocolate Chips
8 oz. Cream Cheese, room temperature
1 - 14 oz. can of Sweetened Condensed Milk
1/4 C Fresh Lemon Juice
1 tsp Vanilla
1 - 21 oz. can of Apple Cranberry Pie Filling

In a large mixing bowl:
Flour
Oats
Brown Sugar
Mix just to combine with a blending fork.
Cut in Butter with a Pastry Blender, until it forms a crumble.
Fold in White Chocolate Chips, by hand.
Set aside 2 1/2 C of the crumble.
Press the remaining crumble in the the casserole dis and set aside.

In a Stand Mixer with a paddle attachment:
Cream Cheese
Beat until smooth and creamy.
Add:
Milk
Lemon Juice
Vanilla
Beat until smooth.
Spread this over the base.
Spread the Pie Filing over the Cream Cheese.
Sprinkle evenly with the remaining crumble.

Bake for 35 - 40 minutes.
Remove the dish to a rack and cool completely.
Refrigerate at least 1 hour or more, before serving.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Breakfast Casserole

This recipe is adapted from Betty Crocker. I have some other favorite Breakfast Casseroles recipes on the Blog.
Just when I think I've seen them all, another one comes along and looks delicious.
Here's another one. It's adapted to be vegetarian by using a Vegetarian Bulk Sausage.



Breakfast Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole dish, sprayed with a non stick vegetable spray or brushed well with Vegetable Oil.


1 lb. of bulk sausage, I use 1 package of Vegetarian Lightlife Gimme Lean Ground Sausage Style.(1 package of this is equal to 1lb. of bulk sausage.
2 TBS Vegetable if using Vegetarian Sausage.
1 large Red Bell Pepper, diced
1 Vidalia Onion, diced
3 C frozen Hash Browns, so not thaw.
3 C shredded Sharp Cheddar Cheese, divided
3/4 C Bisquick
2 C Whole Milk
6 Eggs, beaten
Salt and Pepper to taste

In a large skillet on medium heat:
Sausage, sauce the vegetarian in the Oil.
Bell Pepper
Onion
Sauce until Onions are tender.

In a large mixing bowl:
Sausage Mixture
Potatoes
1 1/2 C Cheese
Mix well.
Spoon into the casserole dish.

In another bowl:
Bisquick
Milk
Eggs
Salt and Pepper to taste
Whisk well.
Pour over the Sausage Mixture in the dish.

Bake for 30 - 35 minutes.
Sprinkle with remaining Cheese.
Return to bake for 3 minutes.
Serve Hot

Enjoy!
Peace in the Kitchen!


Cauliflower and Mushroom Soup in a Slow Cooker


My wife made this soup over the weekend. It smells amazing and is delicious. It reminded us of a Provencal Soup.
If you're a soup aficionado I would definitely add this to your recipe file.
You need a large Slow Cooker for this recipe.
This recipe was adapted from Food52.

You'll create the soup first and then make a B├ęchamel Sauce to add to it at the end.




Cauliflower and Mushroom Soup in a Slow Cooker

1 Onion, chopped
1 medium Carrot, chopped
4 Cloves of Garlic, minced
1 Large Cauliflower, sliced into 1/2" pieces
6 Sprigs of fresh Thyme, tied with a kitchen string.
2 Bay Leaves
1 TBS Salt
1/2 TBS Pepper
8 C of Water
8 tsp of  Vegetarian Chicken flavored powder. I buy it in the bulk section of our local Health Food Store or you can use Better than Bouillon No Chicken Base.  (I always use 1 tsp of flavoring for each cup of liquid)
1 pound of Mushrooms, sliced
1/4 C fresh Parsley, chopped

Bechamel Sauce:

2 TBS Butter
2 TBS Flour
1 C Whole Milk
1/2 C Grated Parmesan Cheese
1/2 tsp Nutmeg
1/2 tsp Salt
1/4 tsp Pepper

In a Slow Cooker on high:
Onion
Carrots
Garlic
Cauliflower
Bay Leaves
Thyme
Salt
Pepper
Stock
Allow to cook for 4 hours without stirring.

Add:
Mushrooms

Bechamel Sauce directions.

In a saucepan on medium heat:
Butter, heat until melted.
Add:
Flour, stir for 2 minutes.

Add:
Milk
Cheese
Nutmeg
Salt and Pepper
Continue stirring for 5 minutes until the sauce begins to thicken.

Remove the Bay Leaves and the Thyme from the soup.

Add:
Bechamel Sauce
Parsley
Stir well and Serve.

Enjoy!
Peace in the Kitchen!









Vegetarian Split Pea Soup

This soup cooks slowly for hours. It's thick and delicious. Traditional Split Pea Soup is flavored with a Ham Bone, this is flavored with a Vegetarian Beef broth. I use a powder from our local Health Food Market or Better Than Bouillon No Beef Base. I also use Better Than Bouillon No Chicken Base for other soup recipes. Whether using the powder or the base, use 1 tsp for each C of water.

Vegetarian Split Pea Soup




1 TBS Vegetable Oil
1 Sweet Onion, diced
1 Bay Leaf
3 Cloves of Garlic. minced
2 C Dried Split Peas
1/2 C Barley
1 1/2 tsp Salt
1/4 tsp Pepper
10 C Water + 10 tsp Vegetarian No Meat Beef Powder, you can also use 10 TBS of Better than Bouillon No Beef Base.
3 Carrots, diced
3 Celery stalks, diced
6 Red Potatoes, diced
1/2 C chopped fresh Parsley
1/2 tsp dried Basil
1/2 tsp dried Thyme

In a large Soup Pot on medium heat:
Heat the oil.
Add:
Onion
Bay leaf
Garlic
Saute 5 minutes, stirring.

Add:
Peas
Barley
Salt
Water
Bring to a boil.
Reduce heat to low.
Simmer for 2 hours, make sure it doesn't boil. Check often and stir it.

After 2 hours:
Add:
Carrots
Celery
Potatoes
Parsley
Basil
Thyme
Pepper
Simmer for 1 hour more. Checking and stirring.

NOTE:
Check often for the need to add additional water. Make it as thick or thin as you like.

Enjoy!
Peace in the Kitchen!


Corn and Green Chile Quiche

This is a colorful Quiche to serve for Christmas breakfast. For a variation you can easily substitute diced Artichoke Hearts for the Corn.

Corn and Green Chile Quiche 

Here's what you'll need:

Preheat the oven to 400 degrees
1 - 9" Deep Dish Pie Crust. You can make your own or use a pre made. I cheat and buy a remade and transfer it to a Pie Pan.

5 large Eggs
2 TBS Butter, melted
1 tsp Salt
1/4 C Whole Milk
1/2 C Shredded Queso Quesadilla Cheese, Pepper Jack is also good in it. During Hatch Chile Season, I use Hatch Jack Cheese.
1/2 C Sour Cream
1 1/2 C Canned Corn, drained or frozen corn (thawed)
2 (4oz.) cans of diced Green Chiles
1 - small jar of Pimentos, drained

Prick the crust with a fork and preface it at 400 degrees for 8 - 10 minutes. Check it so it doesn't get too brown.

In a large mixing bowl:
Eggs
Butter
Salt
Milk
Sour Cream
Whisk well.

Fold in:
Cheese
Corn
Green Chiles
Pimentos

Pour batter into the crust.
Reduce oven heat to 350.
Bake for 35 - 40 minutes.

Enjoy!
peace in the Kitchen!


Monday, March 2, 2015

Cranberry Pecan Bread


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C Flour
3/4 C Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Large Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries or 1 C Chopped Fresh Cranberries
1/2 C Chopped Pecans

In a large mixing bowl:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Whisk well.

In a medium mixing bowl:
Juice
Zest
Buttermilk
Egg
Oil

Add wet ingredients to dry ingredients.
Stir well to combine.

Fold in:
Cranberries
Pecans
Pour batter into the pan.
Bake for 55 - 65 minutes.
Remove pan to a rack and cool for 10 minutes.
Invert the bread to a parchment paper lined rack to cool completely.

Enjoy!
Peace in the Kitchen!