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Wednesday, April 15, 2015

Homemade Fresh Berry Jam

I happen to love Berry Jam. We had plenty of Berries growing up in Michigan. My Grandmother and Aunt made their own Berry Jam. We also had Cherry Jam, Apple Jelly and Apple Butter.
Here's my favorite recipe for Homemade Fresh Berry Jam.


Homemade Fresh Berry Jam

Here's what you'll need:
Approximately 7 half pint jars with lids that have been sterilized in boiling water.


1 C Fresh Blueberries
1 C Fresh Blackberries
1 1/2 C  Chopped Fresh Strawberries
1 1/2 C Fresh Raspberries
1 - ( 1 3/4 oz.) package of powdered fruit pectin.
7 C Granulated Sugar

In a Dutch Oven on medium high heat:
Crush all of the Berries.
Stir in the Pectin.
Bring to a rolling boil, stirring constantly.

Add:
Sugar
Return to a Boil
Boil for 1 minute, stirring constantly.

Remove from heat.
Skim off the foam.
Ladle into the jars leaving 1/4" from the top.
Wipe the rims.
Place the lids on them.
Process for 10 minutes in a boiling water bath canner.

Enjoy!
Peace in the Kitchen!



Fully Loaded Hot-Pimento -Cheese Dip from Melissa's Southern Style Kitchen

This looks absolutely sinful but......... yummy! I decided to simply post the link to the recipe.
Can we really have enough recipes for Dip? I can't. I seem to have a collection of them. Thank you Melissa for allowing me to share another one of your amazing recipes.

http://www.melissassouthernstylekitchen.com/fully-loaded-h…/

Enjoy!
Peace in the Kitchen!

Tuesday, April 14, 2015

Hershey's Kiss Rolls from Christina Tosi

I travel to France........ a lot! I'm passionate about all things French and that includes the ever so amazing Pain Chocolat, or Croissant Chocolat! We're fortunate to have a local French Bistro and Bakery in our little Texas town where they make the very best of both of those, this side of the River Seine!
I just received my copy of Christina Tosi's new cookbook titled, Milk Bar Life. I love everything about it.
The first recipe I've chosen to post is her Hershey's Kiss Roll.
Why didn't I think of this?

Here's my adapted version of her recipe. I have not changed the integrity of the original recipe. I just use my own verbiage and format to write it.

Hershey's Kiss Roll

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan. I recommend a simple design. Sprayed well with a non stick vegetable spray. I brush mine 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.



4 -(8oz.) tubes of refrigerated crescent rolls.
32 Hershey's Kisses, unwrapped, of course!

Pop open the tubes of rolls on a clean kitchen surface.
Unravel the dough.
Separate the rolls.

With the palm of your hand, flatten out each triangle of dough.
Load each piece with a Hershey's Kiss.
Roll up the dough like a croissant.
Gather  the edges of the dough together up around the Kiss so it's completely enclosed.
No need to roll them into perfect shapes, keep them a bit rustic.
Place the dough packets snuggly into the pan, staggering each one's position and stacking them on top of each other in a zigzag pattern. It helps to load more into the pan.

Bake for 30 - 40 minutes until the top is golden brown.

Remove the pan to a rack and allow to cool slightly before inverting the rolls onto a serving platter.

Break apart and........... eat!

Enjoy!
Peace in the Kitchen!


Monday, April 13, 2015

Recipe from Momma's Treasures (The Only Cookbook You Will Need to Make Your Own Collection of Family Recipes

I live in the small Texas town of Grapevine. I have many favorite shops and restaurants in town. I've mentioned many of them on my blog. Among them are The Main Street Bistro and Bakery, Tolbert's Restaurant, Redefined Coffee Shop, Good Things for All Seasons, and The British Emporium.
Today's post is about a cookbook signing event that Anne and I went to last weekend. It was held at Good Things for All Seasons on Main Street.





Patty Hensel is a Grapevine resident and she was signing copies of her cookbook, Momma's Treasures.
When I read the book, I noticed a quote from Tracy Wendt, owner of Good Things for All Seasons and I absolutely understood her comment..... "Comprehensive and resourceful. It will become the most used cookbook in your kitchen."
Patty said that when she got married, "finding a specific recipe when I wanted it was almost impossible. That led me to write this cookbook. Now recipes are organized and much easier to find and follow." That's exactly what I loved about this book.

I asked Patty for permission to blog about the book and post some of her recipes. I had her personalize my book "To The Hippy in the Kitchen"
It was a pleasure to meet you, have you autograph my copy of your book and taste a couple of your recipes at the book signing. Thank you to Good Things for All Seasons for hosting the event.

As I was preparing to write this post, I read the book from cover to cover and decided to choose a few recipes to post. That was not an easy task. I wanted to add many more as I continued to read them.
Instead of continuing to post additional recipes that I absolutely love, I've decided to post one and list the others and encourage my readers to order the book.

To order your copy, click on the link below:
www.mommastreasuresbook.com or www.pattyhensel.com.


Old-Fashioned German Potato Salad
Makes 6 - 8 servings

12 to 14 large new potatoes
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dry mustard
1/2 cup vegetable oil
1 cup white wine vinegar
1 cup chicken broth
3 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley

In large saucepan, add potatoes and enough water to cover. Over high heat, bring water to a boil. Reduce heat and simmer until potatoes are easily pierced with a fork, about 20 - 25 minutes. Cool enough to handle and peel while warm. Set aside.
In a small saucepan, combine sugar, salt, pepper, dry mustard, oil, vinegar, and broth, stirring well.
Place over medium heat and bring just to a boil, stirring until sugar is well-dissolved. Remove from heat.
Slice potatoes thin and place in a large bowel. Add just enough warm dressing to moisten potatoes. Gently blend in onions and parsley.
May be served warm or chilled.

Instead of continuing to post additional recipes that I absolutely love, I've decided to simply list them and encourage my readers to order the book.

Grandma's Old-Fashioned Cole Slaw
Cilantro Lime Dressing
Cheddar-Green Onion Muffins
Sweet Potato Crunch
Corn Souffle
New Mexico Green Chili Macaroni and Cheese
Oatmeal Cookies
Milky Way Cake
Grandma Kattner's German Apple Cake
Creamy Banana Pudding (we tasted this one)
Terrific Toffee (we tasted this one)

They were the first ones that I dog-eared as I went through the book.
You have to consider that I'm Vegetarian , but I have to mention there are so many meat recipes too.
In conclusion, I love this book and look forward to cooking baking and serving many of Patty's recipes.

Enjoy!
Peace in the Kitchen!







Sunday, April 12, 2015

Macaroni and Cheese Gourmet Style

Everyone has a favorite recipe for Mac and Cheese. I thought I did until I started researching and creating recipes for it. I don't think you can ever have too many Mac and Cheese recipes. Here's one more to add to my collection.

Macaroni and Cheese Gourmet Style

Here's what you'll need:
Preheat the oven to 350 degrees
1 - (2 quart) deep dish casserole.

4 TBS Butter, divided
3/4 C Italian Herb Bread Crumbs
1/4 C Grated Parmesan Cheese
2 tsp Fresh Thyme Leaves, not chopped.
1 tsp salt, divided + additional to taste.
8 oz. Cavatappi Pasta, cooked according to directions.
2 1/2 C Whole Milk
1/2 small Onion, grated
1 Clove of Garlic, minced
2 TBS Flour
1 C Grated Fresh Fontina Cheese
1 C Grated Fresh Gruyere Cheese
1 C Grated Fresh Sharp White Cheddar Cheese
1/2 tsp Mustard Powder
1/8 tsp Cayenne Pepper

In a skillet on medium heat:
2 TBS Butter, heat until melted.
Add Bread Crumbs and sauté for 6 - 8 minutes.
Transfer to a bowl.
Add:
Parmesan Cheese
Thyme
1/4 tsp Salt
Mix well.

In a saucepan:
Milk, simmer just until warm and keep warm until the next step.

In a large saucepan on medium high heat:
2 TBS Butter, heat until melted.
Add:
Onion
Garlic
Sauté for 2 minutes.
Sprinkle with Flour, whisking constantly for 1 minute.
Slowly Whisk in the warm Milk.
Bring to a boil and immediately reduce heat to low, constantly stirring until it begins to thicken.

Add:
Fontina Cheese
Gruyere Cheese
Cheddar Cheese
Mustard Powder
Cayenne Pepper
3/4 tsp Salt
Whisk constantly until smooth and creamy.

Remove from heat.
Stir in Pasta.
Pour into the baking dish.
Bake 10 minutes.
Sprinkle with Bread Crumb mixture.
Bake an additional 8 - 10 minutes.
Remove to a rack to cool for 5 minutes before serving.

Enjoy!
Peace in the Kitchen!


Green Eggs and Chiles!

This is actually a re post of one of my recipes. I decided to change the name.
I was thinking about a famous children's book that was written by Dr. Seuss.
If Dr. Seuss had written a book for Vegetarians, it may have been titled, Green Eggs and Chiles instead of Green Eggs and Ham.
I hope you enjoy making this no matter what the title is.
It's a great recipe for Sunday Brunch!





Green Eggs and Chiles

1- 9"X13" casserole dish, buttered
350 degrees

10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or  4 - 4oz. cans ( whichever you can find)

In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.

Pour into the casserole dish
Bake for 40 minutes

Enjoy!
Peace in the Kitchen!

Thursday, April 9, 2015

Avocado Cream Dip

I live in Texas and this recipe is certainly an unusual way to serve a dip made with Avocados.
Every Texan has their favorite Guacamole recipe. I have mine and it's available on my Blog. This is another delicious dip made with Avocados.

2 ripe Avocados, roughly cut
1/2 C Sour Cream
2 TBS Apple Cider Vinegar
2 TBS Olive Oil
2 TBS finely Chopped Cilantro
1/2 tsp Salt
1/2 tsp Adobo Seasoning

Place all ingredients in a food processor and pulse until creamy smooth.
Transfer to a serving bowl.
Serve with Tortilla Chips, Toasted slices of Baguette Bread, Lavash Bread, or a variety of you favorite crackers.

Enjoy!
Peace in the Kitchen!