Hippy in the Kitchen Hummus and Homemade Tahini:
Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C...... double or triple as needed.
2 cloves of garlic, peeled
1 can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper
Pita Bread Chips,
Carrot Sticks, Celery Sticks, Cucumber Sticks, Broccoli, Cauliflower
Spread on a Vegetarian Sandwich Wrap
Or make a Hummus Sandwich:
Whole Wheat Bread
Hummus
Cream Cheese
Provolone Cheese
Avocado
Bean Sprouts
Toasted Sunflower Seeds
Terry's Hippy in the Kitchen Hummus:
In a Food Processor:
Garlic, until minced
Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Cover and process until creamy smooth.
Transfer for a bowl
Home made Tahini:
Makes 4 Cups
5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely
In a Food Processor:
Seeds
Oil
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Can be refrigerated up to 3 months in a jar or sealed container.
Enjoy!
Peace in the Kitchen!
Tuesday, December 31, 2013
Orange and Lemon Marmalade
I found this recipe on a blog that I follow called Mennonite Girls Can Cook.
I made a new recipe of Jalapeno Jelly for Christmas and it was a success. It was really delicious, not too hot and a great Jalapeno flavor.
We also love English Marmalade but it can be a bit expensive. Making my own was very intriguing.
I like this recipe for it's simplicity and flavor. I may consider adding Lime to it the next time I make it.
4 large Oranges
2 medium Lemons
5 C sugar
Remove seeds, leaving the peel on the Oranges and Lemons.
Cut fruit into chunks and finely chop them in a food processor.
Pour into a stock pot, stir in sugar with a long wooden spoon.
Bring to a boil over high heat, reduce the temperature to medium -low and cook until it thickens.
About 20 minutes.
Stir carefully
Ladle into canning jars, wipe the edges of the rims clean.
Place the lids on and let them sit until the lids pop.
Refrigerate when completely cooled.
Enjoy!
Peace in the Kitchen!
I made a new recipe of Jalapeno Jelly for Christmas and it was a success. It was really delicious, not too hot and a great Jalapeno flavor.
We also love English Marmalade but it can be a bit expensive. Making my own was very intriguing.
I like this recipe for it's simplicity and flavor. I may consider adding Lime to it the next time I make it.
4 large Oranges
2 medium Lemons
5 C sugar
Remove seeds, leaving the peel on the Oranges and Lemons.
Cut fruit into chunks and finely chop them in a food processor.
Pour into a stock pot, stir in sugar with a long wooden spoon.
Bring to a boil over high heat, reduce the temperature to medium -low and cook until it thickens.
About 20 minutes.
Stir carefully
Ladle into canning jars, wipe the edges of the rims clean.
Place the lids on and let them sit until the lids pop.
Refrigerate when completely cooled.
Enjoy!
Peace in the Kitchen!
Sunday, December 29, 2013
Goat Cheese Quesadillas
Goat Cheese Quesadillas:
This recipe is not specific. I just put these together with ingredients I had in the refrigerator. They are delicious. In Texas, we eat plenty of Quesadillas and there are many variations. We all have our favorites. My favorites are Fresh Spinach Quesadillas and Roasted Poblano Pepper Quesadillas.
Goat Cheese Quesadillas:
I made a mixture of mayonnaise and Adobo seasoning in a small bowl.
I also made a mixture of Goat Cheese with some Chipotle Ketchup in another small bowl.
I used flour Tortillas.
I spread half of each Tortilla with the Mayonnaise mixture and the other half with the Goat Cheese mixture.
I topped them with shredded Queso Quesadilla Cheese. You can use any kind of shredded cheese.
Fold the Tortillas in half and grill them on a Cast Iron Griddle until both sides are browned and the cheese melts.
Serve with a side of Chunky Salsa.
Enjoy!
Peace in the Kitchen!
Holiday Milk Punch with Brandy and Rum
Holiday Milk Punch with Brandy and Rum:
This recipe makes 1 serving.
2 tsp confectioner's sugar
2 tsp water
2 oz. brandy
1 oz. rum
1/4 C whole milk
2 TBS eggnog
Ice
Nutmeg
In a bowl:
sugar
water
Stir to dissolve sugar completely
Add:
brandy
rum
In a cocktail shaker :
Milk
eggnog
ice
Add:
Rum mixture
Shake and strain into an Irish Coffee Glass
Sprinkle with nutmeg
Enjoy!
Peace in the Kitchen!
Baked Bruschetta
Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Foil.
15 Roma Tomatoes, diced well.
12 Fresh Basil Leaves, cut into Julienned Strips.
2 Garlic Cloves, minced.
1 TBS Onion Powder
1 tsp Olive Oil
1 tsp Soy Sauce
1 tsp Black Pepper
Half of 1 French Baguette, thinly sliced at an angle.
In a Mixing Bowl:
Tomato
Basil
Garlic
Onion Powder
Olive Oil
Soy Sauce
Pepper
Mix well.
Place the Bread slices on the Sheet Pan in a single layer.
Top with some of the mixture.
Bake 8 - 10 minutes, until the edge of the Bread is Golden Brown.
Enjoy!
Peace in the Kitchen
Preheat the oven to 350 degrees.
A Sheet Pan lined with Foil.
15 Roma Tomatoes, diced well.
12 Fresh Basil Leaves, cut into Julienned Strips.
2 Garlic Cloves, minced.
1 TBS Onion Powder
1 tsp Olive Oil
1 tsp Soy Sauce
1 tsp Black Pepper
Half of 1 French Baguette, thinly sliced at an angle.
In a Mixing Bowl:
Tomato
Basil
Garlic
Onion Powder
Olive Oil
Soy Sauce
Pepper
Mix well.
Place the Bread slices on the Sheet Pan in a single layer.
Top with some of the mixture.
Bake 8 - 10 minutes, until the edge of the Bread is Golden Brown.
Enjoy!
Peace in the Kitchen
Friday, December 27, 2013
Happy New Year / 2014
I hope everyone has a great year in 2014. We plan on returning to Europe and Colorado so I'll have new stories, new photographs of food and new recipes to write about. I know there will be a lot of parties and celebrations to bring in the New Year. I'm not very big on New Year's celebrations. We stay home and it's pretty calm around our house. I may post some appetizer recipes that would be great at a party. I've been pretty laid back recently about posting recipes. I think Thanksgiving is a time for sharing recipes and of course Christmas is a great time to bake so I was very busy posting new recipes.
Now, it's pretty slow and I need to come up with a new subject or topic to blog about and new recipes to post.
I'm busy researching and reading so I can get back to blogging. I received a book for Christmas , Provence 1970. It's about the food scene in Provence in 1970, inspired by some of the best French and American Chefs of that time. I have such a passion for France and I am a fan of all of the Chefs during that period. There was Julia Child, author of Mastering the Art of French Cooking, James Beard, M.F.K. Fisher, Simone Beck, and Richard Olney, author of The French Menu Cookbook. They all hung around The South of France. "They cooked and ate and talked late into the night about the future of food in America, the meaning of taste and the limits of snobbery." They had not all met prior to this venture in Provence. They had their differences and they had their similarities in their beliefs and in their cooking methods.
I was living in Geneva, Switzerland at that time and I wish I had been involved in the food scene. I may have made an effort to learn more about what was happening there. I was certainly influenced by many of the new foods that I experienced while I was living in Europe. I wrote about the food and beverages that I experienced in a blog I wrote last week.
In conclusion, I hope to write more about the book and I will continue researching recipes from the archives of my Aunt Faye, the woman that inspired me to start blogging about food.
Until then, keep reading and enjoying the recipes I have previously posted and enjoy reading some of my stories on the blog.
And as always.......
Enjoy!
Peace in the Kitchen!
Now, it's pretty slow and I need to come up with a new subject or topic to blog about and new recipes to post.
I'm busy researching and reading so I can get back to blogging. I received a book for Christmas , Provence 1970. It's about the food scene in Provence in 1970, inspired by some of the best French and American Chefs of that time. I have such a passion for France and I am a fan of all of the Chefs during that period. There was Julia Child, author of Mastering the Art of French Cooking, James Beard, M.F.K. Fisher, Simone Beck, and Richard Olney, author of The French Menu Cookbook. They all hung around The South of France. "They cooked and ate and talked late into the night about the future of food in America, the meaning of taste and the limits of snobbery." They had not all met prior to this venture in Provence. They had their differences and they had their similarities in their beliefs and in their cooking methods.
I was living in Geneva, Switzerland at that time and I wish I had been involved in the food scene. I may have made an effort to learn more about what was happening there. I was certainly influenced by many of the new foods that I experienced while I was living in Europe. I wrote about the food and beverages that I experienced in a blog I wrote last week.
In conclusion, I hope to write more about the book and I will continue researching recipes from the archives of my Aunt Faye, the woman that inspired me to start blogging about food.
Until then, keep reading and enjoying the recipes I have previously posted and enjoy reading some of my stories on the blog.
And as always.......
Enjoy!
Peace in the Kitchen!
Thursday, December 26, 2013
Eggnog Rum Glaze for Christmas Pudding or Coffee Cake
1 TBS Dark Rum
1 TBS Egg Nog
1/2 C Confectioner's Sugar
Whisk together all ingredients until smooth and creamy.
Before serving a Christmas Pudding, Coffee Cake or Pound Cake, drizzle the glaze over the cakes or serve as a side with each slice.
Enjoy!
Peace in the Kitchen!
1 TBS Egg Nog
1/2 C Confectioner's Sugar
Whisk together all ingredients until smooth and creamy.
Before serving a Christmas Pudding, Coffee Cake or Pound Cake, drizzle the glaze over the cakes or serve as a side with each slice.
Enjoy!
Peace in the Kitchen!
Tuesday, December 24, 2013
Texas Blue Cheese with Pears and food around the world!
There's no recipe here, just a story and some pictures.
I have been traveling to Europe for 44 years. I learned to enjoy many different foods and beverages that I had never experienced before. I drank my first coffee and ate my first baguette in Paris, my first great cheese in France, my first beer in Germany. I've become a food snob about all of those products. In France, I learned that the stinky cheese is the best cheese, I learned that nothing compares to a baguette with fresh country butter. In Germany I learned that a big hot pretzel is best when served with mustard and a good lager beer. I learned in Switzerland that Raclette is not only a great cheese, but a great social dining experience with friends and family. In Italy and Sicily, I learned that a big greasy slice of pizza is best served from a street vendor wrapped in a piece of parchment paper. There's nothing that compares to an English Breakfast and Belgium has the best Chocolate! My wife and I are still planning trips to Europe and look forward to discovering new foods and beverages!
I've also learned that the world is getting smaller and we have the opportunity to experience all of the items above, in the States.
A great example is the Texas Blue Cheese that we recently purchased. We served it with slices of Pear and it was equal to any Blue or Roquefort Cheese that we have eaten in France. I was surprised and pleased at the same time.
Expand your taste level, experience new foods and beverages. If you never travel out of your small community, you can experience the world at your back door.
Enjoy!
The World of Food!
I have been traveling to Europe for 44 years. I learned to enjoy many different foods and beverages that I had never experienced before. I drank my first coffee and ate my first baguette in Paris, my first great cheese in France, my first beer in Germany. I've become a food snob about all of those products. In France, I learned that the stinky cheese is the best cheese, I learned that nothing compares to a baguette with fresh country butter. In Germany I learned that a big hot pretzel is best when served with mustard and a good lager beer. I learned in Switzerland that Raclette is not only a great cheese, but a great social dining experience with friends and family. In Italy and Sicily, I learned that a big greasy slice of pizza is best served from a street vendor wrapped in a piece of parchment paper. There's nothing that compares to an English Breakfast and Belgium has the best Chocolate! My wife and I are still planning trips to Europe and look forward to discovering new foods and beverages!
I've also learned that the world is getting smaller and we have the opportunity to experience all of the items above, in the States.
A great example is the Texas Blue Cheese that we recently purchased. We served it with slices of Pear and it was equal to any Blue or Roquefort Cheese that we have eaten in France. I was surprised and pleased at the same time.
Expand your taste level, experience new foods and beverages. If you never travel out of your small community, you can experience the world at your back door.
 |
| Texas Blue Cheese and Pears |
 |
| English Breakfast at Borough Market in London |
 |
| French Macarons |
 |
| Raclette |
 |
| Blue Cheese in London |
 |
| French Cornichons |
 |
| The experience of Raclette |
 |
| A plate of Raclette with potatoes, bread and cornichons |
 |
| Our favorite Cheese Shop in Paris |
Enjoy!
The World of Food!
Texas Mac & Cheese
This needs no introduction.
Texas Mac & Cheese
1 pound of Elbow Macaroni
1 pound of Bulk Sausage, I use Vegetarian Gimme Lean Sausage.
1 C Diced Onion
16 oz of your favorite Salsa
2 - 8 oz packages of Shredded Queso Quesadilla Cheese
Pickled Jalapeno Nacho Slices, from a jar or can.
Garnish:
Tomato Wedges
Chopped Fresh Cilantro
Additional Salsa
Heavily butter a 3 quart casserole.
Cook Pasta according to package directions, drain and set aside.
In a large skillet:
Heat 2 TBS of Vegetable Oil. Sauté the Sausage and Onion, just until browned.
Add the Salsa.
Layer the ingredients into the casserole dish:
1/2 of the Macaroni
1/2 of the Sausage/Onion Sauce
1/2 of the Cheese
Repeat.
Bake at 350 degrees, uncovered, for 30 - 40 minutes.
Serve in individual bowls topped with Tomato Wedges, Jalapeño Slices and Chopped Cilantro.
Enjoy!
Peace in the Kitchen!
Texas Mac & Cheese
1 pound of Elbow Macaroni
1 pound of Bulk Sausage, I use Vegetarian Gimme Lean Sausage.
1 C Diced Onion
16 oz of your favorite Salsa
2 - 8 oz packages of Shredded Queso Quesadilla Cheese
Pickled Jalapeno Nacho Slices, from a jar or can.
Garnish:
Tomato Wedges
Chopped Fresh Cilantro
Additional Salsa
Heavily butter a 3 quart casserole.
Cook Pasta according to package directions, drain and set aside.
In a large skillet:
Heat 2 TBS of Vegetable Oil. Sauté the Sausage and Onion, just until browned.
Add the Salsa.
Layer the ingredients into the casserole dish:
1/2 of the Macaroni
1/2 of the Sausage/Onion Sauce
1/2 of the Cheese
Repeat.
Bake at 350 degrees, uncovered, for 30 - 40 minutes.
Serve in individual bowls topped with Tomato Wedges, Jalapeño Slices and Chopped Cilantro.
Enjoy!
Peace in the Kitchen!
Monday, December 23, 2013
Chocolate Chip Bars
As we were baking goodies for Christmas, my wife came across this recipe card from her recipe file box.
My wife grew up on a Mennonite Farm in the Heartland. Everyday her mother ( Irene Thiessen) would take lunch to her father and brothers working in the field. She would prepare a lunch, pack the pick up truck and spread it out on the tailgate when she arrived.
This was their favorite dessert. My wife made it for our kids and we are making it for our grand children. It's quick, easy, simple. delicious........ It's a great recipe to teach kids to bake.
I've adapted it a bit to update it. I have not changed the integrity of the original recipe.
This was made by hand, a mixer is not necessary.
1 stick of butter, melted
1 1/2 C well packed brown sugar
1/2 C white sugar
3 eggs, beaten
1 TBS vanilla
2 1/2 C flour
1/2 tsp salt
1 1/2 tsp baking powder (my wife eliminated the baking powder to make the dough more dense)
1 (10 - 12 oz) bag of chocolate chips (for Christmas she uses a bag of red, green and brown chips)
In a bowl, mix together:
butter
brown sugar
white sugar
until well combined
Add:
eggs (one at a time)
vanilla
In a small bowl, sift together:
flour
salt
baking powder
Add to the wet ingredients
Stir until combined
(my wife folds some of the chocolate chips into the batter)
Spray a jelly roll pan with a cooking spray
Spread out the dough evenly and top with remaining chocolate chips.
Bake at 350 degrees for 15 - 20 minutes. The edges will be slightly browned
Do not over bake!
Cool completely and cut into squares
Enjoy!
Peace in the Kitchen!
My wife grew up on a Mennonite Farm in the Heartland. Everyday her mother ( Irene Thiessen) would take lunch to her father and brothers working in the field. She would prepare a lunch, pack the pick up truck and spread it out on the tailgate when she arrived.
This was their favorite dessert. My wife made it for our kids and we are making it for our grand children. It's quick, easy, simple. delicious........ It's a great recipe to teach kids to bake.
I've adapted it a bit to update it. I have not changed the integrity of the original recipe.
This was made by hand, a mixer is not necessary.
1 stick of butter, melted
1 1/2 C well packed brown sugar
1/2 C white sugar
3 eggs, beaten
1 TBS vanilla
2 1/2 C flour
1/2 tsp salt
1 1/2 tsp baking powder (my wife eliminated the baking powder to make the dough more dense)
1 (10 - 12 oz) bag of chocolate chips (for Christmas she uses a bag of red, green and brown chips)
In a bowl, mix together:
butter
brown sugar
white sugar
until well combined
Add:
eggs (one at a time)
vanilla
In a small bowl, sift together:
flour
salt
baking powder
Add to the wet ingredients
Stir until combined
(my wife folds some of the chocolate chips into the batter)
Spray a jelly roll pan with a cooking spray
Spread out the dough evenly and top with remaining chocolate chips.
Bake at 350 degrees for 15 - 20 minutes. The edges will be slightly browned
Do not over bake!
Cool completely and cut into squares
  |
| This is Irene Thiessen's original hand written recipe card. |
Enjoy!
Peace in the Kitchen!
Sunday, December 22, 2013
BBQ Sauce / Homemade for BBQ Meatballs or Sausage
To make BBQ Meatballs:
Saute baked Meatballs in Olive Oil until browned,
Make the following Sauce :
In a small bowl:
Mix well,
1 C Ketchup
2 TBS granulated Sugar
2 TBS Worcestershire Sauce (I use vegetarian Worcestershire Sauce )
2 TBS White Vinegar
3 TBS finely minced Onion
Hot Sauce, (Tabasco) to taste ,(I use about 6 dashes)
Pour over browned meatballs in a skillet and re heat.
Enjoy!
Peace in the Kitchen!
Thursday, December 19, 2013
Merry Christmas and Happy Holidays from The Hippy in the Kitchen!
- I want to wish all of my viewers, in the over 78 countries that follow my blog, a very Merry Christmas.
Happy Holidays as you celebrate the diverse traditions of the season.
I have included phrases in many languages to express my appreciation for all who view the blog.
I continue to hope and pray for Peace in the world. I am passionate about it.
I've had the opportunity to travel the world and I embrace all people, all cultures, all beliefs and certainly all food!
The world is an amazing place!
Travel is enlightening!
- Terry!
Enjoy!
Peace in the Kitchen!
Afrikaans: Geseënde Kersfees
Afrikander: Een Plesierige Kerfees
African/ Eritrean/ Tigrinja: Rehus-Beal-Ledeats
Albanian:Gezur Krislinjden
Arabic: Milad Majid
Argentine: Feliz Navidad
Armenian: Shenoraavor Nor Dari yev Pari Gaghand
Azeri: Tezze Iliniz Yahsi Olsun
Bahasa Malaysia: Selamat Hari Natal
Basque: Zorionak eta Urte Berri On!
Bengali: Shuvo Naba Barsha
Bohemian: Vesele Vanoce
Bosnian: (BOSANSKI) Cestit Bozic i Sretna Nova godina
Brazilian: Feliz Natal
Breton: Nedeleg laouen na bloavezh mat
Bulgarian: Tchestita Koleda; Tchestito Rojdestvo Hristovo
Catalan: Bon Nadal i un Bon Any Nou!
Chile: Feliz Navidad
Chinese: (Cantonese) Gun Tso Sun Tan'Gung Haw Sun
Chinese: (Mandarin) Sheng Dan Kuai Le
Choctaw: Yukpa, Nitak Hollo Chito
Columbia: Feliz Navidad y Próspero Año Nuevo
Cornish: Nadelik looan na looan blethen noweth
Corsian: Pace e salute
Crazanian: Rot Yikji Dol La Roo
Cree: Mitho Makosi Kesikansi
Croatian: Sretan Bozic
Czech: Prejeme Vam Vesele Vanoce a stastny Novy Rok
Danish: Glædelig Jul
Duri: Christmas-e- Shoma Mobarak
Dutch: Vrolijk Kerstfeest en een Gelukkig Nieuwjaar! or Zalig Kerstfeast
English: Merry Christmas
Eskimo: (inupik) Jutdlime pivdluarit ukiortame pivdluaritlo!
Esperanto: Gajan Kristnaskon
Estonian: Rõõmsaid Jõulupühi
Ethiopian: (Amharic) Melkin Yelidet Beaal
Faeroese: Gledhilig jol og eydnurikt nyggjar!
Farsi: Cristmas-e-shoma mobarak bashad
Finnish: Hyvaa joulua
Flemish: Zalig Kerstfeest en Gelukkig nieuw jaar
French: Joyeux Noel
Frisian: Noflike Krystdagen en in protte Lok en Seine yn it Nije Jier!
Galician: Bo Nada
Gaelic: Nollaig chridheil agus Bliadhna mhath ùr!
German: Fröhliche Weihnachten
Greek: Kala Christouyenna!
Haiti: (Creole) Jwaye Nowel or to Jesus Edo Bri'cho o Rish D'Shato Brichto
Hausa: Barka da Kirsimatikuma Barka da Sabuwar Shekara!
Hawaiian: Mele Kalikimaka
Hebrew: Mo'adim Lesimkha. Chena tova
Hindi: Shub Naya Baras (good New Year not Merry Christmas)
Hungarian: Boldog Karácsonyt
Icelandic: Gledileg Jol
Indonesian: Selamat Hari Natal
Iraqi: Idah Saidan Wa Sanah Jadidah
Irish: Nollaig Shona Dhuit, or Nodlaig mhaith chugnat
Iroquois: Ojenyunyat Sungwiyadeson honungradon nagwutut. Ojenyunyat osrasay.
Italian: Buone Feste Natalizie
Japanese: Shinnen omedeto. Kurisumasu Omedeto
Jiberish: Mithag Crithagsigathmithags
Korean: Sung Tan Chuk Ha
Kurdish: Serî sallî nwê pîroz
Lao: souksan van Christmas
Latin: Natale hilare et Annum Faustum!
Latvian: Prieci'gus Ziemsve'tkus un Laimi'gu Jauno Gadu!
Lausitzian:Wjesole hody a strowe nowe leto
Lettish: Priecigus Ziemassvetkus
Lithuanian: Linksmu Kaledu
Low Saxon: Heughliche Winachten un 'n moi Nijaar
Luxembourgish: Schèine Chreschtdaag an e gudde Rutsch
Macedonian: Sreken Bozhik
Maltese: IL-Milied It-tajjeb
Manx: Nollick ghennal as blein vie noa
Maori: Meri Kirihimete
Marathi: Shub Naya Varsh (good New Year not Merry Christmas)
Navajo: Merry Keshmish
Norwegian: God Jul, or Gledelig Jul
Occitan: Pulit nadal e bona annado
Papiamento: Bon Pasco
Papua New Guinea: Bikpela hamamas blong dispela Krismas na Nupela yia i go long yu
Pennsylvania German: En frehlicher Grischtdaag un en hallich Nei Yaahr!
Peru: Feliz Navidad y un Venturoso Año Nuevo
Philippines: Maligayang Pasko!
Polish: Wesolych Swiat Bozego Narodzenia or Boze Narodzenie
Portuguese:Feliz Natal
Pushto: Christmas Aao Ne-way Kaal Mo Mobarak Sha
Rapa-Nui (Easter Island): Mata-Ki-Te-Rangi. Te-Pito-O-Te-Henua
Rhetian: Bellas festas da nadal e bun onn
Romanche: (sursilvan dialect): Legreivlas fiastas da Nadal e bien niev onn!
Rumanian: Sarbatori vesele or Craciun fericit
Russian: Pozdrevlyayu s prazdnikom Rozhdestva is Novim Godom
Sami: Buorrit Juovllat
Samoan: La Maunia Le Kilisimasi Ma Le Tausaga Fou
Sardinian: Bonu nadale e prosperu annu nou
Scots Gaelic: Nollaig Chridheil dhuibh
Serbian: Hristos se rodi.
Singhalese: Subha nath thalak Vewa. Subha Aluth Awrudhak Vewa
Slovak: Vesele Vianoce. A stastlivy Novy Rok
Slovene: Vesele Bozicne Praznike Srecno Novo Leto or Vesel Bozic in srecno Novo leto
Spanish: Feliz Navidad
Swedish: God Jul and (Och) Ett Gott Nytt År
Switzerland (Swiss-German): Schöni Wienachte
Tagalog: Maligayamg Pasko. Masaganang Bagong Taon
Tamil: (Tamizh) Nathar Puthu Varuda Valthukkal (good New Year not Merry Christmas)
Trukeese: (Micronesian) Neekiriisimas annim oo iyer seefe feyiyeech!
Thai: Sawadee Pee Mai or souksan wan Christmas
Turkish: Noeliniz Ve Yeni Yiliniz Kutlu Olsun
Ukrainian: Z Rizdvom Khrystovym or S rozhdestvom Kristovym
Urdu: Naya Saal Mubarak Ho (good New Year not Merry Christmas)
Vietnamese: Chuc Mung Giang Sinh
Welsh: Nadolig Llawen
Yoruba: E ku odun, e ku iye'dun!
Caramel Apple Dump Cake
Texas loves Dump Cake. I've posted other recipes for:
Dump Cake (this is the original basic recipe)
Polly's Fall Spiced Dump Cake
Tropical Dump Cake
Caramel Apple Dump Cake:
2 cans of apple pie filling
1 box of yellow cake mix
2 sticks of butter, melted (1 cup)
1/2 cup caramel sauce
1/2 tsp cinnamon
1/2 cup chopped pecans
Whipped cream for garnish
In a greased 9x13 dish, mix apple pie filling and caramel sauce.
Add 1/2 tsp cinnamon evenly in pan.
Pour dry cake mix directly on top of the pie filing, spread evenly.
Top with melted butter and pecans.
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream
Enjoy!
Peace in the Kitchen!
Tuesday, December 17, 2013
Christmas Breakfast Casserole
This recipe is adapted from allrecipes.com
1 pound of ground pork sausage, I use vegetarian Gimme Lean Fresh Sausage
1 tsp dry mustard
1/2 tsp salt
4 eggs, beaten
2 C milk
6 slices of Artisan Bread (Artisan Breads tend to be baked in rounded, rustic shapes with a hard or chewy exterior.
( Pain de Campagne), cut into cubes
1/4 C Italian flavored Bread Crumbs
2 C of shredded Swiss or Emmenthal Cheese (I shred it from a block)
Saute sausage until browned, drain , cool slightly before adding to egg and milk mixture.
In a large bowl:
mustard
salt
eggs
milk
Stir well
Add:
sausage
bread
bread crumbs
cheese
Stir Well
Pour into a greased 9"X13" dish
Cover with foil and refrigerate for 8 hours or over night
Bake at 350 degrees covered with foil for 50 - 60 minutes
Uncover , reduce heat to 325 degrees and continue baking for 30 minutes.
Enjoy!
Peace in the Kitchen!
1 pound of ground pork sausage, I use vegetarian Gimme Lean Fresh Sausage
1 tsp dry mustard
1/2 tsp salt
4 eggs, beaten
2 C milk
6 slices of Artisan Bread (Artisan Breads tend to be baked in rounded, rustic shapes with a hard or chewy exterior.
1/4 C Italian flavored Bread Crumbs
2 C of shredded Swiss or Emmenthal Cheese (I shred it from a block)
Saute sausage until browned, drain , cool slightly before adding to egg and milk mixture.
In a large bowl:
mustard
salt
eggs
milk
Add:
sausage
bread
bread crumbs
cheese
Stir Well
Pour into a greased 9"X13" dish
Cover with foil and refrigerate for 8 hours or over night
Bake at 350 degrees covered with foil for 50 - 60 minutes
Uncover , reduce heat to 325 degrees and continue baking for 30 minutes.
Enjoy!
Peace in the Kitchen!
Sunday, December 15, 2013
Christmas Queso / Ree Drummond, The Pioneer Woman
Chile con Queso (Spanish for "chile with cheese"), often described in North America simply as Queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dipping sauce for nachos.
NOTE: When I made this I started in a Large Crock Pot. I added the Rotel, Pimientos and Jalapeños. Turned it on High until it started to get Hot. Then I added some cubes of the Cheese until they started to melt. I heated the rest of the Cubed Cheese with a scoop of the Hot Rotel, in an 8 cup Pyrex measuring cup, in the Microwave until the Cheese melted. Stir it and then spoon it back into the Crock Pot. I ended up transfering it to a smaller Crock Pot.
I saw this recipe on a recent episode of The Pioneer Woman.
I simply re posted the original recipe.
We love Queso in Texas and everyone has their own family favorite recipes.
I liked the looks of this one for the holidays.
Christmas Queso:
2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans Rotel (tomatoes with diced green chiles) I recommend Mild, not Hot. It makes a difference.
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving
Directions: See Note above.
Serve with tortilla chips.
Disfrute!
Paz en la cocina!
NOTE: When I made this I started in a Large Crock Pot. I added the Rotel, Pimientos and Jalapeños. Turned it on High until it started to get Hot. Then I added some cubes of the Cheese until they started to melt. I heated the rest of the Cubed Cheese with a scoop of the Hot Rotel, in an 8 cup Pyrex measuring cup, in the Microwave until the Cheese melted. Stir it and then spoon it back into the Crock Pot. I ended up transfering it to a smaller Crock Pot.
I saw this recipe on a recent episode of The Pioneer Woman.
I simply re posted the original recipe.
We love Queso in Texas and everyone has their own family favorite recipes.
I liked the looks of this one for the holidays.
 |
| This is the Large Crock Pot I started it in. After the Cheese started to melt I added some of this to the Measuring Cup along with the remainder of the Cheese Cubes until it melted. Transferred it to the Smaller Pot for serving. The next time I'll make it in the Smaller Crock Pot. |
 |
| The Smaller Crock Pot |
Christmas Queso:
2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans Rotel (tomatoes with diced green chiles) I recommend Mild, not Hot. It makes a difference.
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving
Directions: See Note above.
Serve with tortilla chips.
Disfrute!
Paz en la cocina!
Friday, December 13, 2013
Apple Dutch Baby Pancake ...... made in a Cast Iron Skillet
I love any recipe using Cast Iron Cookware. Here's a great example:
I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.
I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends. (I've recently discovered Tofurky make a Vegetarian Ham)
I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.
Apple Dutch Babies
3 TBS butter
4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.
1/4 C Brown Sugar
2 TBS Cinnamon
1 1/2 C Bisquick Mix
1/4 C Granulated Sugar
1 C Buttermilk
1 TBS Lemon Juice
1 tsp Almond Extract
2 Eggs
1 TBS Cinnamon/Sugar mixture
Warm Maple Syrup
Heat the oven to 450 degrees.
Place the Butter in the Oven in a 10" Cast Iron Skillet and Melt it, about 2 minutes.
Add:
Apples
Brown Sugar
Cinnamon
Toss to Coat Well.
Bake for 2 Minutes
Stir and Bake an additional 2 Minutes.
Stir again and Bake an additional 3 Minutes.
Stir for the last time.
Reduce heat to 400 degrees.
In a Large Bowl, Whisk together:
Bisquick
Granulated Sugar
Buttermilk
Lemon Juice
Almond Extract
Eggs
Whisk Well
Pour Batter evenly over the Apples.
Bake at 400 degrees for 25 - 30 minutes.
Sprinkle with Cinnamon/Sugar
Serve with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen
Homemade Bisquick Mix: (use this Mixture whenever a Recipe calls for Bisquick)
6 C Flour
3 TBS Baking Powder
1 TBS Salt
1 C Vegetable Shortening
In a Large Bowl, Sift together:
Flour
Baking Powder
Salt
Sift this Mixture 3 times ( don't skip this process)
Cut in Shortening with a Pastry Blender or 2 Forks until the Mixture is Crumbly!
Store this in an Airtight Container for up to 4 months in the Refrigerator.
Enjoy!
Peace in the Kitchen!
I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.
I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends. (I've recently discovered Tofurky make a Vegetarian Ham)
I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.
Apple Dutch Babies
3 TBS butter
4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.
1/4 C Brown Sugar
2 TBS Cinnamon
1 1/2 C Bisquick Mix
1/4 C Granulated Sugar
1 C Buttermilk
1 TBS Lemon Juice
1 tsp Almond Extract
2 Eggs
1 TBS Cinnamon/Sugar mixture
Warm Maple Syrup
Heat the oven to 450 degrees.
Place the Butter in the Oven in a 10" Cast Iron Skillet and Melt it, about 2 minutes.
Add:
Apples
Brown Sugar
Cinnamon
Toss to Coat Well.
Bake for 2 Minutes
Stir and Bake an additional 2 Minutes.
Stir again and Bake an additional 3 Minutes.
Stir for the last time.
Reduce heat to 400 degrees.
In a Large Bowl, Whisk together:
Bisquick
Granulated Sugar
Buttermilk
Lemon Juice
Almond Extract
Eggs
Whisk Well
Pour Batter evenly over the Apples.
Bake at 400 degrees for 25 - 30 minutes.
Sprinkle with Cinnamon/Sugar
Serve with Warm Maple Syrup.
Enjoy!
Peace in the Kitchen
Homemade Bisquick Mix: (use this Mixture whenever a Recipe calls for Bisquick)
6 C Flour
3 TBS Baking Powder
1 TBS Salt
1 C Vegetable Shortening
In a Large Bowl, Sift together:
Flour
Baking Powder
Salt
Sift this Mixture 3 times ( don't skip this process)
Cut in Shortening with a Pastry Blender or 2 Forks until the Mixture is Crumbly!
Store this in an Airtight Container for up to 4 months in the Refrigerator.
Enjoy!
Peace in the Kitchen!
Thursday, December 12, 2013
French Savory Olive Sable Cookies
Sable is a French word for sand, referring to the texture of the cookies. It's a French Shortbread Biscuit or Cookie originally from the city of Caen in the province of Normandy, France.
The cookie was created in Sable-sur-Sarthe in 1670. Among the best known Sable recipes are La Mere Poulard. We've been to the restaurant and shop on the island of Mont Saint Michel in Normandy.
Cookie ingredients:
3/4C + 2 TBS butter, softened
1/4 C granulated sugar
2 C flour
1/2 C finely chopped black Kalamata olives, drained and patted dry with a paper towel.
1/2 C finely chopped pistachios
1/2 C finely chopped dark chocolate chips
Topping ingredients:
1 C dark chocolate chips
1 tsp vegetable oil
1/2 C finely chopped pistachios
Cookies:
In a bowl:
3/4 C butter
granulated sugar
Mix well
Stir in flour, if the dough seems to be too crumbly, add the additional 2 TBS of butter.
Stir in all remaining cookie ingredients.
On a floured surface, roll dough to 1/4" thick and cut 2" circles with a round biscuit or cookie cutter.
Place the cookies 1/2" apart on a parchment paper lined cookie sheet pan.
Bake at 350 degrees for 15 - 18 minutes.
Immediately remove them to a cooling rack, cool completely.
Topping:
In a small microwavable bowl:
chocolate chips
vegetable oil
Heat until smooth, stirring often.
Dip 1/2 of each cookie into the melted chocolate and sprinkle it with the chopped pistachios.
Place on waxed paper to set.
Enjoy!
Peace in the Kitchen!
The cookie was created in Sable-sur-Sarthe in 1670. Among the best known Sable recipes are La Mere Poulard. We've been to the restaurant and shop on the island of Mont Saint Michel in Normandy.
Cookie ingredients:
3/4C + 2 TBS butter, softened
1/4 C granulated sugar
2 C flour
1/2 C finely chopped black Kalamata olives, drained and patted dry with a paper towel.
1/2 C finely chopped pistachios
1/2 C finely chopped dark chocolate chips
Topping ingredients:
1 C dark chocolate chips
1 tsp vegetable oil
1/2 C finely chopped pistachios
Cookies:
In a bowl:
3/4 C butter
granulated sugar
Mix well
Stir in flour, if the dough seems to be too crumbly, add the additional 2 TBS of butter.
Stir in all remaining cookie ingredients.
On a floured surface, roll dough to 1/4" thick and cut 2" circles with a round biscuit or cookie cutter.
Place the cookies 1/2" apart on a parchment paper lined cookie sheet pan.
Bake at 350 degrees for 15 - 18 minutes.
Immediately remove them to a cooling rack, cool completely.
Topping:
In a small microwavable bowl:
chocolate chips
vegetable oil
Heat until smooth, stirring often.
Dip 1/2 of each cookie into the melted chocolate and sprinkle it with the chopped pistachios.
Place on waxed paper to set.
Enjoy!
Peace in the Kitchen!
 |
| This is one of the biscuit tins from Mont Saint Michel. |
Pistachio Christmas Cake
This recipe is adapted from several different versions of Pistachio Cake. It's made in a Christmas Bundt Pan. I use a Christmas Wreath design. It's frosted like an English Pudding with icing on the top and a bit running down the sides. Garnish it with fresh Holly leaves and fresh Cranberries.
1 (18.25oz.) package of white cake mix
1 (3.4oz.) box of instant pistachio pudding mix
1/2 C water
4 eggs
1/4 C vegetable oil
1/2 tsp almond extract
green food coloring
Frosting:
1 (3.4oz.) box instant pistachio pudding mix
1/2 C milk
1 (8oz.) container of frozen whipped topping (Cool Whip), thawed
green food coloring
1/2 C chopped pistachios for garnish
Cake:
In a bowl:
cake mix
pudding mix
Whisk well, create a well in the center and add:
water
eggs
oil
stir well
add 7 drops of food coloring
Mix by hand with an electric mixer for 2 minutes.
Prepare the Bundt pan. I use my Pan Release Mix ( recipe to follow) It's the best way to grease a detailed designed Bundt pan for instant release.
Pour the batter into the prepared Bundt pan and bake at 350 degrees for 50 - 55 minutes.
Cool completely in the pan.
Invert onto a serving platter. (don't be alarmed that the outside of the cake isn't green, it's normal!)
Frosting:
In a bowl:
pudding mix
milk
Stir well
Fold in whipped topping
Fold in 5 drops of food coloring
Frost the top of the cake letting some of the icing run down the sides.
Sprinkle the top only with crushed Pistachios.
Garnish the top with fresh Holly leaves and fresh Cranberries.
Pan Release Mix:
This is my foolproof pan release recipe. It's the only way I grease any baking recipe that requires greasing the pan.
In a bowl, mix equal parts of the following:
Flour
Crisco
Vegetable Oil
Mix well and store in a jar in the refrigerator.
You can start with any equal amount based on how much baking you do.
Example:
1 C of each to begin with.
I always have a jar in the refrigerator.
Use a pastry brush to coat the pan.
Enjoy!
Peace in the Kitchen!
1 (18.25oz.) package of white cake mix
1 (3.4oz.) box of instant pistachio pudding mix
1/2 C water
4 eggs
1/4 C vegetable oil
1/2 tsp almond extract
green food coloring
Frosting:
1 (3.4oz.) box instant pistachio pudding mix
1/2 C milk
1 (8oz.) container of frozen whipped topping (Cool Whip), thawed
green food coloring
1/2 C chopped pistachios for garnish
Cake:
In a bowl:
cake mix
pudding mix
Whisk well, create a well in the center and add:
water
eggs
oil
stir well
add 7 drops of food coloring
Mix by hand with an electric mixer for 2 minutes.
Prepare the Bundt pan. I use my Pan Release Mix ( recipe to follow) It's the best way to grease a detailed designed Bundt pan for instant release.
Pour the batter into the prepared Bundt pan and bake at 350 degrees for 50 - 55 minutes.
Cool completely in the pan.
Invert onto a serving platter. (don't be alarmed that the outside of the cake isn't green, it's normal!)
Frosting:
In a bowl:
pudding mix
milk
Stir well
Fold in whipped topping
Fold in 5 drops of food coloring
Frost the top of the cake letting some of the icing run down the sides.
Sprinkle the top only with crushed Pistachios.
Garnish the top with fresh Holly leaves and fresh Cranberries.
Pan Release Mix:
This is my foolproof pan release recipe. It's the only way I grease any baking recipe that requires greasing the pan.
In a bowl, mix equal parts of the following:
Flour
Crisco
Vegetable Oil
Mix well and store in a jar in the refrigerator.
You can start with any equal amount based on how much baking you do.
Example:
1 C of each to begin with.
I always have a jar in the refrigerator.
Use a pastry brush to coat the pan.
Enjoy!
Peace in the Kitchen!
Baked Zucchini Appetizer Strips / with Ranch Dressing
Here's another great Tex - Mex recipe.
For each Large Zucchini, you'll need the following ingredients.
1 large Zucchini, trimmed, peeled and cut into French Fry Strips
1 tbs Olive Oil
3/4 cup plain Bread Crumbs
1 tbs Olive Oil
3/4 cup plain Bread Crumbs
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
1/4 cup grated Parmesan Cheese
1/2 tsp Salt
1/4 cup grated Parmesan Cheese
1/2 tsp Salt
1/8 tsp Black Pepper
Ranch Dressing
1. Line a Sheet Pan with Foil ( spray it lightly with cooking spray) , preheat oven to 425 degrees. Toss the Zucchini strips with the Olive Oil, making sure that every piece is well coated.
2. In a small bowl, combine the Bread Crumbs, Adobo Seasoning, Cayenne Pepper, Parmesan Cheese, Salt and Black Pepper. Cover the Olive Oil coated Zucchini Strips with the Bread Crumb mixture (shake off excess Breadcrumbs), place them on the Sheet Pan. Bake for about 15 minutes, until they look Crispy, Golden Brown and still tender in the middle. Serve warm dipped in Ranch Dressing.
2. In a small bowl, combine the Bread Crumbs, Adobo Seasoning, Cayenne Pepper, Parmesan Cheese, Salt and Black Pepper. Cover the Olive Oil coated Zucchini Strips with the Bread Crumb mixture (shake off excess Breadcrumbs), place them on the Sheet Pan. Bake for about 15 minutes, until they look Crispy, Golden Brown and still tender in the middle. Serve warm dipped in Ranch Dressing.
Enjoy!
Peace in the Kitchen!
Strawberry Fudge from I Love Texas Recipes
Be creative with other flavors of icing.......!
STRAWBERRY FUDGE
INGREDIENTS:
1- (16 oz.) can of Strawberry Frosting
1 -(12 oz.) bag of White Chocolate Chips
2/3 C chopped Pecans (optional)
Sprinkles
DIRECTIONS:
Lightly spray 9x9 pan with cooking spray.
Put chocolate chips in microwave safe bowl and melt them until smooth and creamy. You could also use a double boiler.
Stir in entire can of strawberry frosting.
Stir in pecans.
Spread into pan.
Sprinkle with sprinkles
Chill in refrigerator for 30 minutes.
Cut into squares and serve
 |
| This is the one that my grand daughters made. Silver Glitter Sprinkles, Pink Pig Sprinkles and White Snowflake Sprinkles. |
 |
| This is another version with Christmas Red, Green, Silver and White Sprinkles. |
Enjoy!
Peace in the Kitchen!
Wednesday, December 11, 2013
Quick and Easy Peppermint Fudge / Ree Drummond, The Pioneer Woman
I saw this on a recent holiday episode of the Pioneer Woman. This would be a great recipe to make with children. It's simple, easy and the kids would love it! You could come up with alternative toppings such as holiday sprinkles, chopped nuts, chopped candy bars, miniature marshmallows etc.!
Cooking spray, for spraying foil
3 C semisweet chocolate chips
1 can (14oz.) sweetened condensed milk
Red peppermint candies, crushed, for topping
Directions
Line an 8-by-8-inch square baking pan with aluminum foil hanging over the edges. Spray the foil with cooking spray.
In a medium saucepan over low heat, or in a double boiler, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
Lift the foil out of the pan and peel off the fudge. Cut into small squares.
Enjoy!
Peace in the Kitchen!
Cooking spray, for spraying foil
3 C semisweet chocolate chips
1 can (14oz.) sweetened condensed milk
Red peppermint candies, crushed, for topping
Directions
Line an 8-by-8-inch square baking pan with aluminum foil hanging over the edges. Spray the foil with cooking spray.
In a medium saucepan over low heat, or in a double boiler, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
Lift the foil out of the pan and peel off the fudge. Cut into small squares.
Enjoy!
Peace in the Kitchen!