Tuesday, October 20, 2020

Moose Munch Brownies

Many years ago I discovered the Ultimate Brownie. It was a creation from a company called Moose Munch. We sold the product at Macy's during the Holiday Season. It was a simple recipe. Buy a box of your favorite Brownie Mix, bake it according to the instructions on the Box, as soon as you take them out of the oven, you gently press an entire Box of Moose Munch into the warm Brownie Base. It makes an amazing recipe and consequently, the Ultimate Brownies were born.

If you're not familiar with Moose Munch it's sort of like Cracker Jack coated in either Milk Chocolate, Dark Chocolate or White Chocolate. The recipe became a favorite at our house.

I added this picture if you decide
to make Moose Munch Brownies.

Peace in the Kitchen!

Salty Caramel Crunch Bars

This recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".[2]

In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.
In a large Saucepan:
melt butter over medium heat.
graham cracker crumbs
both sugars
Bring to a boil, boil for 5 minutes,stirring constantly.
Remove from heat and spread half of the cooked mixture over the prepared crackers.
Place another layer of crackers on top.
Spread remainder of the cooked mixture over the crackers.
Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.
Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.
Cut into bars to serve.

Peace in the Kitchen!

Thursday, October 15, 2020

Chex Mix

 I have a Post with many of my favorite Chex Mix Recipes and Chex Buddies Recipes.

This is my latest Chex Mix Recipe.

I adapted this from the Original 1950's Recipe.

Chex Mix:

Here's what you'll need:
Preheat the oven to 275 degrees.
A Roasting Pan

12 TBS Butter, melted in a 2 C Pyrex Measuring Cup.
6 TBS Worcestershire Sauce
2 tsp Seasoning Salt, your choice (suggestions:Trader Joe's, Lawry's)
1 tsp Garlic Salt or Garlic Powder
1 tsp Onion Powder
Whisk well until completely incorporated.

In the Roasting Pan:
2 C Wheat Chex
2 C Corn Chex
2 C Rice Chex
2 C Peanut Halves
2 C Pretzels
2 C Cheez-It Crackers
Mix to Combine Well.

Drizzle evenly with the Butter Mixture.
Stir to Combine and Coat Completely.

Bake 40 minutes, stirring every 10 minutes.

Peace in the Kitchen!

Wednesday, October 14, 2020

Key Lime Pie

 My favorite dessert is Cheesecake and I have a recipe on the Blog that's the only Cheesecake I make. Whenever we're dining out and there's Cheesecake on the menu, I always choose it. My second favorite dessert is Key Lime Pie. I've never posted a recipe for it on my Blog because I've never tasted one that I absolutely loved. I have never found a recipe that I felt was worthy of posting. I've even had Key Lime Pie in the Florida Keys.

I recently ordered it at a restaurant and it was the best that I have ever had. The pastry Chef was not working that day so I couldn't talk to her or get the recipe. There are certain things I look for in a good Key Lime Pie. I like a nice tart flavor, I like it to be creamy, I don't like Lime Zest in it and I don't like Green Food Coloring, so I want it to be natural and thicker than thin. The crust is important too. I prefer a Graham Cracker Crust over a Vanilla Wafer or Chocolate Cookie Crust and I don't want it to be dry. I spend a lot of time dissecting things I've eaten at a restaurant when I can't get the recipe and then I create my own. Many Chefs I speak to are willing to share a recipe with me. I dissected the Key Lime Pie, I did a lot of research and here's what I came up with.

Here's what you'll need:

Preheat the oven to 350 degrees.

A 9" Pie Pan

A Hand held Mixer


1 1/2 C Graham Cracker Crumbs

1 1/2 C  Fine Bread Crumbs

6 TBS Butter, melted

1 - 8oz. package of Cream Cheese, room temperature.

1 1/4 C Sweetened Condensed Milk

1/3 C Key Lime Juice, fresh or purchased (it has to be Key Lime)

1/8 tsp Lime Oil

1 C Sour Cream


In a Mixing Bowl with a Blending Fork:

Graham Cracker Crumbs and Bread Crumbs


Mix until completely combined.

Press into the bottom and sides of the Pie Pan.

Bake 20 minutes or until Golden Brown.

Remove to a Rack and Cool Completely.

In a Mixing Bowl with a Hand Held Mixer:

Cream Cheese

Beat until Creamy Smooth



Beat until incorporated.


Lime Juice and Lime Oil, fold in by hand.


Sour Cream

Beat until Creamy Smooth.

Spoon into the Pie Pan and Refrigerate for 2 hours before serving.

Garnish each serving with Whipped Cream.


Peace in the Kitchen


Monday, October 12, 2020

Cranberry........ all things Cranberry!

I have so many recipes using Cranberries or Cranberry Juice that I decided to gather them all in one Post.

Here are 45 Recipes!

I've been making my Original Cranberry Mousse every Thanksgiving since 1985.

Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985

Cranberry Cream Pie

Adirondack Cranberry Conserve

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream 

Cranberry Pie Without a Crust

Crock Pot Cranberry Punch

Cranberry Holiday Crisp

Cranberry Crumble Pie

Cranberry Upside Down Cake and Crustless Cranberry Pie

Texas Cranberry Sauce

Baked Brie with Homemade Spiced Cranberry Sauce

Christmas Punch Recipes!

JalapeƱo Cranberry Cornbread Pudding with Whiskey Sauce

Fig and Cranberry Conserve , Pear and Cranberry Conserve

Cranberry Rice Stuffing

Re-molding Canned Jellied Cranberry Sauce ! 

Texas Cranberry Margarita #1

Texas Cranberry Margarita #2

Apple Cranberry Bars

Cranberry Cream Freeze , Cherry Cream Freeze from my childhood and my contemporary version of it in a pie

Cranberry Pie Without a Crust

Cranberry Sauce (when you just need a small amount)

 Fig, Cranberry and Hatch Green Chile Conserve

Tex - Mex Holiday Cranberry Spread

Holiday Cranberry Salad

Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File

Cranberry Relish

Cranberry Almond Baked Oatmeal Muffins

Cranberry Pecan Bread

Cranberry Almond Holiday Trail Mix

Christmas Cranberry Orange Pecan Bread

Cranberry and Sausage Quiche

Orange Cranberry Bars

Cranberry Orange Poinsettia Coffee Cake

Cranberry Salad 

Cranberry Cream Cheese Salad / Thanksgiving 2013

Cranberry Raisin Pudding with Warm Butter Sauce

Terry's Original Cranberry Salsa

Cranberry Orange Cake, a Great Holiday Dessert!

Apple Cheddar Casserole and a Pear, Walnut and Cranberry Casserole

Cranberry Pecan Pastries topped with Honey

Holiday Cranberry Pound Cake

Sweet Paul's Spiced Fig, Cranberry and Amaretto Cake with Caramel and Coconut

White Cake with Cranberry Filling and Orange Buttercream Icing.

Cranberry, Orange and Almond Shortbread Cookies

Tuesday, September 29, 2020

Cream of Wild Rice and Mushroom Soup

 As cooler weather is drawing near and we look forward to Fall and Winter, soup is always on our menu. I make soup every weekend.

Here's a bit of information about Wild Rice:

1 C of Wild Rice = 3 - 4 C cooked, that's 6 - 8 servings from just 1 C of Wild Rice.

At $6 per pound, it's less than 38 cents per serving.

Uncooked Wild Rice keeps up to 5 years in an airtight container. Cooked Wild Rice (plain) keeps 1 week when refrigerates. Drain well and keep in an airtight container.

Wild Rice is easy to prepare. Add 1 C of uncooked cultivated Wild Rice to 3 - 4 C of Boiling Water. Return to a Boil, stir well. Cover and simmer for 30 - 60 minutes or until the kernels begin to open. after cooking with Wild Rice you will define your preferred cooking time and water content. The texture of the Rice is a personal preference. For a chewier texture cook for less time. For a tender, fluffier texture cook longer.

Cooked and drained Wild Rice will keep up to 6 Months in a Freezer, in an amor tight container.

It's not recommended to use Wild Rice in Sweet Recipes.

Wild Rice is a high - fiber complex carbohydrate, high in quality protein and low in fat, with only 83 calories per 1/2 C serving.

Wild Rice is the only Cereal Grain Native to North America.

It's Minnesota's official State grain.

They produce 7 - 12 Million pounds annually.

Cultivated Wild Rice Paddies provide a great Habitat for Waterfowl and other Wildlife.

Wild Rice is Gluten Free.

Information provided by the Minnesota Cultivated Wild Rice Council

Many thanks to our friend (Marit), in Minnesota, that provides us with Minnesota Wild Rice.


Cream of Wild Rice and Mushroom Soup:

Here's what you'll need:

A Large Soup Pot or Dutch Oven.

2 TBS Olive Oil

8 oz. of Cremini Mushrooms, sliced. 

2 Medium Carrots, diced.

2 Ribs of Celery, diced.

1 Medium Onion, diced.

3 Cloves of Garlic, minced.

6 C of Vegetable Broth. (I use Better than Bouillon's No Chicken Vegetarian Broth)

1 1/2 C Uncooked Wild Rice (of course I use Minnesota Wild Rice)

1 C Heavy Cream

1 tsp Fresh chopped Thyme

Salt and Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:

Oil, until Hot.






Cook 5 minutes.




Bring to a Boil.

Reduce Heat to Medium -Low.

Simmer 30 minutes.

Remove from Heat.




Salt and Pepper to taste.


Peace in the Kitchen!

Saturday, September 19, 2020

Baba Ganoush

 I have a favorite recipe for Hummus and here's my favorite Baba Ganoush recipe:

1 Large Eggplant, Grilled Whole until charred. This can be done on a BBQ Grill or on the stove with a Cast Iron Griddle. 

Char it, cool it, cut it in half and drain it cut sides down in a colander.  Peel it and transfer it to a bowl, Mash it with a Potato Masher or Puree it in a Food Processor.


1/2 C Tahini

3 Cloves of Garlic, minced.

1/3 C Fresh Lemon Juice

2 tsp Zaatar Spice Mix (recipe to follow)

1/4 C Olive Oil to Drizzle

Pita Chips for Serving.

Transfer the Baba Ganoush to a Platter, create a well with a rim, spreading it out using a Silicone Spatula or the back of a Spoon and drizzle with Olive Oil.

 This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.

Homemade Zaatar Spice Mix:

Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.

1 TBS Dried Thyme

1 TBS Cumin

1 TBS Dried Cilantro

1 TBS Sesame Seeds

1 TBS Lemon Pepper

1/2 tsp Salt

1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.


Peace in the Kitchen!


Peace in the Kitchen!