Wednesday, June 13, 2018

Summer Fruit Salad


In the heat of Summer there's nothing quite refreshing as a Fruit Salad. This would be great for a Picnic, at a Family Gathering or a Summer Block Party. When you're asked to bring a dish this Summer, consider this delicious Fruit Salad.

Summer Fruit Salad
Here's what you'll need:
A Hand Held Electric Mixer





1 - 8 oz. package of Cream Cheese, room temperature.
1 - 3.4 oz. box of Instant Cheesecake Pudding Mix
1 C of French Vanilla  Liquid Coffee Creamer
1 pound of Fresh Strawberries, hulled and sliced.
4 Mandarin Oranges, peeled and sectioned.
1 - 20 oz. can of Pineapple Tidbits, drained.
3 Kiwis, peeled and cut into wedges.
2 Mangoes, cut into small cubes.
1 Banana, don't peel or slice until later in the recipe.
The Juice of 1/2 Lemon and Zest of 1 Lemon



In a Medium Mixing Bowl, with a Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Pudding Mix
Beat until incorporated.

Add, with the Mixer on Low Speed:
Creamer, a little at a time until well incorporated and Creamy Smooth.

In a Large Mixing Bowl:
Strawberries
Oranges
Pineapple
Kiwi
Mango
Gently Stir to Mix well.

Add the Cream Cheese Mixture.
Stir gently to Incorporate and Coat all of the Fruit.

In another Bowl:
Banana, peeled and sliced.
Lemon Juice and Zest.
Mix to combine well.
Gently Fold into the Fruit Mixture.

Refrigerate for 1 hour before serving.
Gently Stir again just prior to serving.

Enjoy!
Peace in the Kitchen!







Saturday, June 9, 2018

Zucchini Pie Baked in a Quiche Pan


This is made easy by using Pillsbury Refrigerated Crescent Rolls.




Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 11" Quiche Pan, un greased.

2 TBS Butter
4 C of thinly sliced Zucchini.
1 C Diced Onion
2 TBS Dried Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp dried Basil
1/4 tsp dried Oregano
2 Large Eggs, beaten.
2 C Shredded Muenster Cheese
1 8oz. Can of Pillsbury Refrigerated Crescent Rolls
2 tsp Dijon Mustard


In a Large Skillet on Medium High Heat:
Butter, until Hot.
Zucchini
Onion
Sauté for 6 - 8 minutes.
Stir occasionally.
Add:
Parsley
Salt
Pepper
Garlic Powder
Basil
Oregano
Gently stir to combine well.

In a Mixing Bowl:
Eggs
Cheese
Vegetable Mixture
Gently stir to combine well.

Separate the Crescent Rolls.
Gently Press the Dough into the Pan with the small point of the Triangles  in the Center of the Pan  working out with the Wide end near the Rim of the Pan.
Gently Press the seams together.

Spread the entire Crust with the Mustard.

Spoon the Zucchini Mixture into the Pan.

Bake for 18 - 20 minutes.
A Paring Knife in the Center should come out clean.

NOTE:
To prevent the Crust from burning, cover the outer edge with crinkled Foil during the last 10 minutes of Baking.

Remove to a Rack to Cool for 5 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!





















Thursday, June 7, 2018

Fresh Shaved Brussels Sprouts Salad with Walnuts and Lemon

I love Brussels Sprouts in so many recipes.
Here's a simple Fresh Brussels sprouts Salad.



Here's what you'll need:
A Mandolin.




1 Pound of Fresh Brussels Sprouts, shredded on a Mandolin.
1/2 C Chopped Toasted Walnuts
1/4 C Fresh Grated Pecorino Romano Cheese
1 Large Lemon (Grated Peel and Juice)
3 TBS Olive Oil
1/2 tsp Salt
1/2 tsp Pepper

In a Large Mixing Bowl:
Shaved Brussels Sprouts
Walnuts
Cheese
Grated Lemon Peel
Lemon Juice
Mix well.

Add:
Drizzled Olive Oil
Salt and Pepper
Mix well.

Transfer to a Serving Bowl.

Enjoy!
Peace in the Kitchen!


















Wednesday, June 6, 2018

Cream of Rhubarb Pie

I was raised on Rhubarb and have great recipes using it.



This recipe is also from my Best of the Best recipe book.
I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats

Filling:
1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb

Meringue:
3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:
Butter
Sugar
Vanilla
Salt
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:
Sugar
Flour
Salt
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes

Meringue:
In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!
Peace in the Kitchen!

Sunday, May 13, 2018

Southern Cornbread Cobbler with Pecans and Homemade Whipped Cream.



This is a great dessert for the Holidays. It's a bit of a change from the traditional Pecan Pie.
I've included my recipe for Homemade Whipped Cream, for Garnish.

Southern Cornbread Cobbler with Pecans



Here's what you'll need:
Preheat the oven to 375 degrees.
A 15" Cast Iron Skillet
Foil

Filling:
2 C Lyle's Golden Syrup
2 C Brown Sugar
5 Eggs
1 TBS Vanilla
4 TBS Butter, melted
1/4 tsp Salt
3 C Pecan Halves


Batter:
1 Egg, beaten
4 TBS Butter, melted
2 C Self Rising Cornbread Mix
1/2 C Finely Chopped Pecans
Vegetable Oil


Directions:

Preheat the Skillet in the Oven and start preparing the Filling.

In a Mixing Bowl:
Syrup
Sugar
Eggs
Vanilla
Butter
Salt
Whisk well and Set Aside.

Remove Skillet from Oven.
Add:
Enough Vegetable Oil to coat the bottom and brush the sides.
Swirl it in the bottom to cover entirely.
Return it to the Oven while preparing the Batter.


Batter:

In a Mixing Bowl:
Egg
Butter
Cornmeal
Pecans
Mix just until combined.

Pour the Batter into the Skillet.
Spread evenly.

Spoon the Pecan Filling over the Batter.
Do not stir it.
Top evenly with the Pecan Halves.

Bake 30 minutes.
Remove from Oven and Cover with Foil.
Return to Bake and additional 10 minutes.

Serve Hot garnished with Homemade Whipped 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.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Spinach Cheese Appetizers

This Appetizer recipe is adapted from Pillsbury.

Kickin' Spinach Cheese Bites


Calphalon Non Stick Mini Muffin Tin
You'll need 2 of these.
The recipe makes 48 appetizers.


Here's what you'll need:
Preheat the oven to 375 degrees.
An Electric Hand Mixer
2 - 24 C Non Stick Mini Muffin Tins sprayed with a Non Stick Vegetable Cooking Spray.

1- 9 oz. Box of Frozen Chopped Spinach
1 - 8 oz. Package of Cream Cheese, softened to room temperature.
1/4 C Ricotta Cheese
6 oz. Fresh Provolone Cheese, Shredded. About 1 1/2 C.
1/4 C Finely diced Pickled Jalapeño Pepper Slices from an 11.5 oz. Jar.
2 Containers of Pillsbury Crescent Recipe Creations Refrigerated Seamless Dough Sheets.


Heat the Spinach in a Microwave and Squeeze dry in Paper Towels.

In a Mixing Bowl with an Electric Hand Mixer:
Cream Cheese
Ricotta Cheese
Beat until Creamy Smooth.

Fold in, by Hand:
Spinach
Cheese
Jalapeños
Stir by hand until well combined.

Unroll the Dough Sheets onto a flat surface into 8" X 12" rectangles.
Cut each Sheet into 24 Squares.

Gently Press 1 Square into the bottom and up the sides of each well of the Muffin Tins.
Spoon 1 heaping TBS of the mixture into each Well.

Bake for 8 - 12 minutes, until Golden Brown.

Remove Appetizers to a Serving Platter and Serve Hot.

Enjoy!
Peace in the Kitchen!








Thursday, May 10, 2018

Mushroom Croque Monsieur


This is a Vegetarian version of the classic French, Croque Monsieur.



Mushroom Croque Monsieur

Here's what you'll need:
Preheat the oven to 350 degrees
A Large Cast Iron Skillet
A Food Processor
1 - Rimmed Sheet Pan lined with Parchment Paper.


Filling:
8 TBS Butter, softened and divided.
1 - 8 oz. package of Crimini Mushrooms
2 TBS Minced Shallots
2 C Shredded Gruyère Cheese
2 TBS Grated Parmesan Cheese
12 Slices of Country Style French Bread (Pain de Compagne)

Sauce:
1 1/2 TBS Butter
1 1/2 TBS Flour
1 1/2 C Whole Milk
1/2 C Grated Fresh Parmesan Cheese
A Pinch of Nutmeg
Salt and Pepper to taste




Sauce Preparation

In a Saucepan on Medium Heat:
Butter, until melted.
Flour
Whisk for 2 minutes.

Add:
Milk
Whisk well.
Increase Heat to Medium High.
Whisk until it begins to Boil.
Continue heating for 5 minutes.
Remove from Heat.

Add:
Cheese
Nutmeg
Salt and Pepper
Stir to combine well.


Filling Preparation

In a Food Processor:
Mushrooms
Pulse until finely chopped.
Set aside.

In the Skillet:
3 TBS Butter, until melted
Mushrooms
Shallot
Sauté 8 minutes, stirring often
Transfer to a Bowl.

Heat the Broiler in the Oven.
Spread each slice of Bread on 1 side with remaining Butter.
Transfer to the Sheet Pan, Butter Side Up.
Watch carefully as it Broils, just until Golden Brown.
Remove to a Rack to cool completely.

Have the Oven preheated to 350 degrees.

On the Sheet Pan:
6 of the Bread Slices, Toasted side down.
Sprinkle with some of the Gruyère Cheese.
Top with another slice of Bread, Toasted Side up.
Press with a heavy Cast Iron Skillet or an Iron Panini Press.

Spread 2 TBS of the Sauce on each top.
Top evenly with Mushroom mixture.
Sprinkle evenly with remaining Gruyère Cheese.
Sprinkle evenly with Parmesan Cheese.

Return to the Oven.
Bake 10 minutes, until the Cheese is Golden Brown.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!