Sunday, May 31, 2015

Mexican Corn Appetizer

We had dinner at a local Bistro. One of the newest appetizers on the menu was a Mexican Corn Appetizer. It was served with an assortment of crackers. It was incredible. This is an adaptation of the recipe.




Mexican Corn Appetizer

2 TBS Butter
3 C Corn Kernels
1 Jalapeno, diced
3 TBS Mayonnaise
1/4 C of Crumbled Mexican Cotija Cheese
2 TBS finely chopped Cilantro
1 tsp Chile Powder (I use an Heirloom Chile Powder from Chimayo , New Mexico)
1 tsp Adobo Powder
The Juice of 1 Lemon

In a large skillet on medium heat:
Butter, heat until melted.
Corn
Jalapeno
Saute for 10 minutes, until some of the corn begins to blacken.

Add:
Mayonnaise
Cilantro
Chile Powder
Adobo Powder
Lime Juice
Stir to combine well.
Transfer to a serving bowl.
Sprinkle evenly with the Cheese.

Serve with Tortilla Chips or Fresh Flour Tortillas.

Enjoy!
Peace in the Kitchen!

Saturday, May 30, 2015

Hazelnut Macchiato Cream Cookies

This is a No Bake recipe. I thought it was interesting. I was looking for something to serve for an event at our house. We didn't want anything complicated, but still needed a dessert. These sounded like they'd be great to serve with coffee. The interesting ingredient is the Coffee Creamer.





Hazelnut Macchiato Cream Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper
My recipe made 39 cookies.

8 TBS Butter
2 C Granulated Sugar
2/3 C  Hazelnut Macchiato Coffee Creamer (I used International Delight)
1/2 tsp Vanilla
1/2 tsp Almond Extract
1/2 C Slivered Almonds
3 C Quick Cook Oats

In a saucepan on medium heat:

Butter
Heat until melted.

Add:
Sugar
Amaretto Creamer
Whisk well.
Bring to a boil.
Boil for 1 minute.

Add:
Vanilla
Almond Extract
Almonds
Oats
Stir well.
Cook for 1 minute.
Remove from heat.

Use a 1 1/2" Cookie Scoop to form the cookies.
Drop the cookies onto Sheet Pans lined with Waxed Paper.
Allow to sit for at least 30 minutes and then transfer to a rack to set completely.


Enjoy!
Peace in the Kitchen!





Friday, May 29, 2015

Popeye's Spinach Casserole


I happen to love Spinach. This recipe is definitely something I would make. I will probably choose a White Cheese instead of a Cheddar, maybe Queso Quesadilla. I'd also put a Tex-Mex spin on it in some way! I decided to simply copy the link instead of re writing a new recipe or even adapting it to make it my own. I think there could be many adaptations of this recipe to make it your own.
Again, I have to thank fellow blogger, Melissa for sharing this recipe from Syrup and Biscuits!


http://syrupandbiscuits.com/recipecheesy-creamed-spinach.../


Enjoy!
Peace in the Kitchen!

Rigatoni Pie in a Springform Pan


This Pasta dish makes a great presentation when served on a platter. It's unusual and delicious.The Rigatoni Noodles stand up, tightly packed, in a Springform Pan.I make it with a Vegetarian Meatless Ground from Yves or Gimme Lean Fresh Vegetarian Beef or Sausage.


Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan wrapped tightly on the bottom and sides with heavy duty foil and heavily buttered inside.


Rigatoni Pasta



I have a Springform Pan with a tempered glass base.
Rigatoni Pie:

1 Pound of Rigatoni Pasta 
2 TBS Olive Oil. divided
1 Pound of Ground Beef. (vegetarian version is available) I use a combination of Vegetarian Beef and Vegetarian Sausage fro Gimme Lean. Yves makes Meatless Ground and it's really good too.
2 Cloves of Garlic, minced
4 C of your favorite Pasta Sauce
Salt and Pepper to taste
1 C Grated Parmesan Cheese
2 C Shredded Mozzarella Cheese

Boil Pasta for 12 minutes in a large pot of salted boiling water.
Rinse in cold water.
Drain.
Toss with 1 TBS Olive Oil.
Set aside.

In a large Skillet on medium high heat:
1 TBS Olive Oil (heat  well)
Ground Beef
Cook until browned.
Add:
Garlic
Salt and Pepper to taste
Cook for an additional 2 minutes.

Add:
Pasta Sauce
Simmer for 20 minutes.

Add:
Parmesan Cheese.
Toss to combine well.

Tightly pack the Rigatoni, standing up in the pan.
Carefully pour the Meat Sauce over the Pasta, pushing it into the holes and covering the top.
Bake on a Sheet Pan for 15 minutes.

Sprinkle evenly with Mozzarella Cheese and return to the oven to bake an additional 10 - 15 minutes.
It should be golden brown on top.

Remove the pan to a rack to cool for 10 minutes.
Run a knife around the edge of the pan.
Release the pan from the base.
Transfer the Pie to a serving Platter, keeping it on the base.

Enjoy!
Peace in the Kitchen!













Cast Iron Skillet Apple Cake

Just another great dessert made in a Cast Iron Skillet.

Cast Iron Apple Cake

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Cast Iron Skillet greased well with Butter.

8 TBS Butter, room temperature
2/3 C Brown Sugar
1/2 tsp Vanilla
1 large Egg
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/4 tsp Salt
1/2 C Buttermilk
2 Large Jonagold Apples, thinly sliced

1 TBS of Cinnamon/Sugar mixture mixed 1 - 4 (Cinnamon/Sugar)
Warm Honey for garnish.

In a Stand Mixer on Medium High, with a paddle attachment:
Butter
Brown Sugar
Beat for 3 minutes.
Add:
Egg
Vanilla
Beat until fully incorporated.

In a medium mixing bowl:
Flour
Baking Powder
Baking Soda
Cinnamon
Salt
Whisk well.

Turn the Mixer on Low.
Gradually begin adding Flour, alternating with Buttermilk to the Butter mixture.
Beat just until incorporated.
Pour the batter into the skillet.

Begin layering the Apples in a concentric circles overlapping to fill the entire Skillet.
Sprinkle evenly with the Cinnamon/Sugar mixture.

Bake 20 minutes.
The edges should be Golden Brown and a toothpick in the center should come out clean.

Drizzle individual servings with warm Honey.

Enjoy!
Peace in the Kitchen!

Thursday, May 28, 2015

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake: One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Ca...

Wednesday, May 27, 2015

Chocolate Chunk Cookies from The Barefoot Contessa

This is my idea of the perfect Chocolate Chip cookie. I decided to simply post the link to her page. It's easier than rewriting it.

Chocolate Chunk Cookies Recipe : Ina Garten - Food Network

Enjoy!
Peace in the Kitchen!

Basic Cornbread in a Cast Iron Skillet + Quick and Easy Jalapeño & Cheese Cornbread

I live in Texas and we all have our favorite recipe for Cornbread.
I never thought about posting a basic Cornbread recipe. I saw someone online asking for a recipe. I decided to post my favorite one.
I call it Basic because there's nothing fancy about it. I have other recipes that may be considered more than Basic. There are so many options that can be added to Cornbread.

Basic Cornbread:

Here's what you'll need:
1 - 10" Cast Iron Skillet
You'll preheat the oven with the pan and the oil.

4 TBS Vegetable Oil
2 C Cornmeal
1/2 C Flour
1 TBS Baking Powder
1 tsp Salt
1 Egg
2 C Buttermilk
Melted Butter to brush the tope of the bread as soon as it comes out of the oven.

Pour the Oil in the Skillet, put it in the oven at 450 degrees.
Leave it there as it preheats.
Prepare the batter while the Oil gets hot.

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

In a medium bowl:
Egg
Buttermilk
Whisk well.
Add this to the dry ingredients and whisk just until combined. Don't over mix the batter.

Remove the Skillet from the oven and slowly pour in the batter.
Bake for 20 minutes.
It should be golden brown and the sides begin to pull away from the pan.

Remove the pan to a rack and immediately brush well with melted butter.

Enjoy!
Peace in the Kitchen!



Here's a recipe for a Quick and Easy Jalapeño & Cheese Cornbread:

1 - box of your favorite Cornbread Mix
1 C Diced Jalapeno's (I buy Pickled Nacho Jalapeños in a jar and dice them)
1 1/2 C Sharp White Cheddar Cheese
1 C Corn
Mix all ingredients in a large bowl and bake according to package directions.

Enjoy!
Peace in the Kitchen!








Lemon Ice Box Pie


I was going to dedicate an entire post to Ice Box Pies. I posted one for Strawberry and then I got busy and then I had this one in a folder, so I decided to post it, and now I'm tired. Anyway, here's my favorite Lemon Ice Box Pie recipe. You can search the one for Strawberry Ice Box Pie.
I may add other recipes later.

Lemon Ice Box Pie:

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan. Wrap the bottom and sides with heavy duty foil.


14 Graham Crackers
1/4 C Granulated Sugar
1/4 tsp Salt
6 TBS Butter, melted
2 - 14 oz. cans of Sweetened Condensed Milk
1 1/4 C Lemon Juice
2 TBS Lemon Zest
8 Large Egg Yolks

Homemade Whipped Cream to garnish each slice!


In a Food Processor:
Graham Crackers
Sugar
Salt
Process until crushed but not powdered.

Add:
Butter
Pulse until the crumbs are just moistened.
Press onto the bottom and up 2/3 of the side of the pan.
Place on a Sheet Pan and set aside.

In a mixing bowl:
Milk
Lemon Juice
Whisk well.

In a large mixing bowl with an electric hand mixer:
Egg Yolks
Lemon Zest
Beat until pale yellow.
Add the Milk mixture and continue beating until smooth.
Pour into the Crust.
Bake 25 minutes.

Remove the pan to a rack to cool for 1 hour.
Cover with Plastic Wrap and Freeze overnight.

When you're ready to serve:
Remove the foil.
Wrap a damp, warm kitchen towel around the pan.
Open the ring and release the Pie.
Slice the Pie with a warmed Chef's knife to serve.

Top with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Monday, May 25, 2015

Easy Chocolate Cherry Cake in a 9" X 13" Casserole Pan

This is a great cake to make when you need a last minute, easy dessert. Chocolate and Cherry are two great flavors that go together well.


Chocolate Cherry Cake:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Casserole Pan sprayed with a Vegetable Cooking Spray.

Cake ingredients:

1 Devil's Food Cake Mix
1 can of Cherry Pie Filling
2 Eggs, beaten
1 tsp Vanilla
1/2 C Chocolate Chipes


Icing:

1/3 C Half and Half
5 TBS Butter
1 C Granulated Sugar
1 C Chocolate Chips
1/2 C Chopped Toasted Pecans

In a large mixing bowl:
Cake Mix
Pie Filling
Eggs
Vanilla
Chocolate Chips.
Mix together by hand until well combined.
Pour into the dish.
Bake 35 - 40 minutes

Remove the pan from the oven and cool 5 minutes.
During cooling, prepare the Icing.

In a saucepan on medium high heat:
Half and Half
Butter
Sugar
Chocolate Chips
Bring to a boil.
Boil for 1 minute stirring constantly until creamy smooth.

Pour over the cake.
Sprinkle with Pecans.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!

Saturday, May 23, 2015

Pain Au Chocolat, American Style + other Croissant Recipes!

When we visit France we have Pain Au  Chocolat and a good cup of Cafe Creme at the local Patisserie.
I've always wanted to make them at home but making the perfect Croissant dough is very time consuming. Here's an easy way to prepare them.




Pain Au Chocolat, American Style:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.


1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls
1/2 C Chocolate Chips
Confectioner's Sugar

Separate 8 triangles of dough.
Place 1 TBS of Chocolate Chips on the widest end of the dough.
Roll the triangle and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!



I realize that we're in the hottest part of the summer in Texas, but I always start planning holiday decor and holiday recipes early. I recently discovered these Croissants and I'll make them for breakfast during the entire holiday season, Thanksgiving and Christmas. These would be nice on Christmas morning with a good cup of coffee.  I love Pumpkin Pie and I have a recipe that I make every Thanksgiving, made with fresh pumpkin. After I made it the first time, it's the only Pumpkin Pie recipe I make. This recipe will probably end up another Best of the Best Recipe in my collection. I researched several versions of these and I think the original one from Pillsbury is the best.











Pumpkin Pie Croissants

1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Granulated Sugar

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

Unroll the Crescent Rolls and separate them.

In a medium mixing bowl:
Cream Cheese
Pumpkin
Milk
Flour
Cinnamon
Pumpkin Pie Spice

Mix well with a Blending Fork. ( This step is important, I've made them by mixing it with an electric mixer and the batter is too thin. The mix needs to be thick and spreadable.) That's why the Cream Cheese has to be at room temperature and spreadable before adding the other ingredients.

Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.

Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.


NOTE:
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.

Enjoy!
Peace in the Kitchen!


Fruit Filled Croissants

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.


1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls
Your favorite Pie Filling or Jam.
Confectioner's Sugar

Separate 8 triangles of dough.
Place 2 TBS of Pie Filling on the widest end of the dough.
Roll the triangle from the widest end and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!





1960's Cherry Dessert

My mother made this dessert often. It was one of my favorites. I think it was served for every special occasion , Holidays, Graduation, Anniversaries, Birthdays, Funerals....... almost every time our family had a gathering my mother made it.  I still love it.


Cherry Dessert:

1 - 21oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. tub of Frozen Cool Whip, thawed
1 C Miniature Marshmallows.

In the 60's recipes were very easy to prepare:

Stir all of the ingredients together in a large serving bowl.
Cover and refrigerate overnight.

Enjoy!
Peace in the Kitchen!


Curried Honey Vinaigrette

Just another new Vinaigrette that I had in Florida. I previously posted a Fresh Blueberry Vinaigrette.
I'm vegetarian and I eas a lot of salad and I love trying new dressings.

Curried Honey Vinaigrette:

1/3 C Olive Oil
1/4 C Balsamic Vinegar
3 TBS Honey
1 tsp Curry Powder
1/4 tsp Chile Powder (this is not the same as Cayenne Powder) I either use a product labeled Chile Powder or our favorite Chimayo Heirloom Chile Powder that we get from Chimayo, New Mexico.
Salt and Pepper to taste

Enjoy!
Peace in the Kitchen!

Fresh Blueberry Vinaigrette

We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.

 Fresh Blueberry Vinaigrette:

3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste

Puree all of the ingredients in a Blender or a Food Processor until smooth.

Enjoy!
Peace in the Kitchen!

Tropical Fruit Salad with Citrus Coconut Milk Dressing

This recipe is part of my All American Picnic recipes post. I respoted it as an individual recipe to share.
The recipe is very forgiving and you can certainly customize it.
See NOTE below.


Tropical Fruit Salad:

2 Ripe Bananas, sliced
4 Kiwis, sliced, 1 C
1 Papaya, diced, 1C
Pineapple Chunks, 4C
Mango, diced, 2C
Coconut, fresh grated, 1C ( I used chipped Coconut. it looks better)
Seedless Grapes, halved. Add as many or as few as you like.
2 peeled sectional Oranges

Mix the fruit together in a container and top with the following dressing:

1/4 C Coconut Milk (it comes in a can and it has the consistency of Sweetened Condensed Milk) You shouldn't be able to shake it like the liquid Coconut Milk. It's thick, but there's liquid on the bottom. It separates. I only use the thick creamy part that rises to the top. You can remove it from the can and whip the top to create a great whipped Coconut cream. It can be used a dip for fruit. You can also put it all in a bowl and whip it together with the liquid. It's very versatile.
1 TBS Fresh Key Lime Juice
1TBS Fresh Lemon Juice

NOTE:
I cut all of my fruit the size of the pineapple chunks, except for the Bananas. I added the sliced Bananas just before serving.
I added an entire Papaya, which was more than 1 C.
I added 3 additional Kiwis.
I used 2 Mangoes
I added additional Coconut.
I did not increase the recipe of the Dressing.


Enjoy!
Peace in the Kitchen!

Thursday, May 21, 2015

Peach Rhubarb Cornmeal Cake

One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake.





Peach Rhubarb Cornmeal Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform 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.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.

2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla

In a large mixing bowl:
Peaches
Rhubarb
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Whisk well and set aside.

In a Stand Mixer  on medium speed,with a paddle attachment:
Butter
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.

Add:
Eggs
Beat until fully incorporated.

Add:
Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.

Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.

Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.

Garnish each serving with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

I was reviewing recipes that I've had in a folder, waiting to be posted, and I came across this one. We love Gingerbread and there are so many varieties. I keep testing and baking and trying to compare recipes and come up with a favorite. Here's one that we love. Maybe the fact that it's made in a loaf pan makes it unique, as opposed to a shallow pan.

Gingerbread in a Loaf Pan with Orange flavored Whipped Cream

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. It's a foolproof pan release.

1 1/2 C Flour
1 TBS Ground Ginger
`/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/4 tsp Allspice
1/4 tsp Ground Cloves
1/2 C Buttermilk
2 tsp Pure Vanilla
8 TBS Butter, room temperature
1 C Dark Brown Sugar
1/2 C  Lyle's Black Treacle (I prefer this to Dark Molasses, however, you can use Dark Molasses if you can't find Black Treacle) I use Lyle's Golden Syrup whenever a recipe calls for Corn Syrup. It's the only syrup that I use in my Pecan Pie recipe.
2 Large Eggs, room temperature

In a medium mixing bowl:
Flour
Ginger
Baking Soda
Cinnamon
Salt
Allspice
Clove
Whisk well.

In a small bowl:
Buttermilk
Vanilla
Whisk well.

During the preparation stage, don't over mix the batter after adding each ingredient to the Butter and Sugar.

In a Stand Mixer with a Paddle Attachment, on medium speed:
Butter
Brown Sugar
Beat 5 minutes.

Add:
Molasses
Mix just until incorporated.
Add:
Eggs
Mix just until incorporated.

Scrape the bowl.
Add:
1/3 of the dry ingredients an mix on low just until incorporated.

Add:
1/2 of the Buttermilk.
Mix until smooth.
Add:
another 1/3 of Flour and mix well.
Add:
Remaining Buttermilk
Mix well.
Add:
Remaining Flour and mix until fully incorporated and smooth.

Pour the batter into the pan.
Bake for 45 minutes.
A toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a rack to cool completely.

Serve each slice with a dollop of Orange Whipped Cream.

Orange Whipped Cream:
1 C Heavy Cream
2 TBS Granulated Sugar
1/2 tsp Vanilla
1 tsp Fresh Orange Juice
1 tsp Orange Zest

In a bowl with an electric hand mixer:
Beat the Cream to soft peak.
Add:
Sugar
Vanilla
Orange Juice
Beat until stiff peak.
Fold in Zest by hand.


Enjoy!
Peace in the Kitchen!





Monday, May 18, 2015

Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.

Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.






Tex - Mex Quinoa

1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro

Garnish:
Shredded Queso Quesadilla

In a large saucepan on medium high:
Oil, until hot

Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.

Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.

Enjoy!
Peace in the Kitchen!




Caramel Apple Cake


This recipes is from a story about "Naked Cakes" in Southern Living Magazine. It came from Life, Love and Sugar and inspired by a cake recipe from Javacupcake who probably got it from another source.
After blogging about food for over 3 years I've learned that very few recipes are original. I create original recipes and I always note that in the post. Many recipes are adapted and that can count as an original.
When I see a recipe like this, I wish I had created it.
I think there's a trend in cake decorating to create a cake that's "not decorated". They're referred to as Naked Cakes. They are easy to make for the beginning baker and they still have the appearance of creativity and professionalism.
I hope you take time to make this incredible cake and serve it at a family gathering. I know I
will.



Caramel Apple Cake

Here's what you'll need:
Preheat the oven to 350 degrees
4 - 8" round cake pans 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. It's a foolproof method for releasing cakes, especially intricately designed Bundt Pans.
Homemade Whipped Cream for serving.

The Cake:

8 TBS Butter, room temperature
1 C Granulated Sugar
3/4 C Brown Sugar
3 Eggs
1 tsp Vanilla
1 tsp Apple Pie Spice
1/2 tsp Cinnamon
2 C Flour
1 C Buttermilk
1 tsp Baking Soda
1 TBS Vinegar

Caramel Sauce:

1 C Granulated Sugar
6 TBS Salted Butter, cubed, room temperature
1/2 C Heavy Cream, room temperature

Apples:

6 Large Apples, chopped. (I use Jonagold)
2 tsp Fresh Lemon Juice
1/2 tsp Nutmeg
3 tsp Cinnamon
3/4 C Brown Sugar

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 3 minutes.

Add:
Eggs and beat until incorporated.

Add:
Vanilla
Apple Pie Spice
Cinnamon
Mix just until incorporated.

Add:
Flour
Buttermilk
Alternate beginning and ending with Flour.
Mix just until combined, don't over mix.

In a small bowl:
Baking Soda
Vinegar.
Whisk together.
Add to the batter and mix just to combine.

Evenly distribute the batter among the 4 pans.
Bake 15 - 18 minutes. A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes onto a rack to cool completely.

Caramel Sauce preparation:

In a large Saucepan on medium high heat:
Sugar
Heat for 5 minutes, whisking until melted, about 5 minutes.
Continue until it begins to turn Amber in color.
At this stage it's easy to burn the sugar. Watch it carefully.
Remove from heat and gently begin adding the Butter, whisking constantly.
Add:
Heavy Cream, gradually and whisk just until combined.
Set aside to cool completely.

Apple preparation:

In a large saucepan on medium heat:
Apples
Lemon Juice
Nutmeg
Cinnamon
Brown Sugar
Toss to coat well.

Add:
Butter and continue cooking for 30 minutes.
Stirring occasionally.
Remove from heat and set aside.
Allow to cool for at least 30 minutes.

Transfer one cake to a serving platter or cake plate.
Drizzle about 5 TBS of Caramel over the top of the cake.
Top it off with about 1/4 of the Apple mixture.
Repeat the layers with the remaining cakes.
Drizzle remaining Caramel over the last layer of Apples, on the top of the cake.

Serve with Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!












Sunday, May 17, 2015

Corn Muffins with Orange Zest, dipped in Orange Butter

How could there possibly be a new recipe, a different recipe, a better recipe for a Corn Muffin?
It's like my collection of Corn Casseroles, the possibilities are endless. Dipping the Muffins in Orange Butter just takes these to a level of decadence!
Here's my latest Corn Muffin recipe.

Corn Muffins with Orange Zest, dipped in Orange Butter:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Muffin Tin sprayed well with a non stick vegetable spray. I use my Pan Release Mix, it guarantees perfect release every time. (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.



3 C Cornbread Mix
2 Eggs
3/4 C Sugar
1/2 C Buttermilk
8 TBS Butter, melted
The Zest of 1 Orange
1 C Cooked Corn, drained

In a large bowl with an electric hand mixer:
Eggs
Sugar
Whip the Sugar into the Eggs and beat until well mixed.

Fold in, by hand:
Sour Cream
Buttermilk
Mix well.

Fold in:
Butter
Orange Zest
Corn

Fill each cup of the pan with enough batter to come just under the top.
Bake 15  - 20 minutes. The tops should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Remove the Muffins, Dip the tops in the Orange Butter.
Transfer to a serving platter.


Orange Butter:

The Juice of 1 Navel Orange.
8 TBS of Butter, melted
1/2 C Granulated Sugar
Mix well until completely incorporated.
Do not refrigerate. (you can refrigerate any left over but the muffins are dipped in this butter)
Set aside until the Muffins are baked.

Enjoy!
Peace in the Kitchen!








Friday, May 15, 2015

Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

We recently visited Rosemary Beach and Seaside, Florida. It was an amazing place with a variety of incredible restaurants.
One of my favorite breakfasts was at The Great Southern Cafe in Seaside.
This is the recipe I've decided to add to my blog.
Let me first explain it. It starts with a Toasted and Buttered English Muffin. Each half was topped with a Southern Fried Green Tomato, Cracked Black Pepper Cream Gravy and a perfectly Soft Poached Egg. It's served with a side of Smoked Gouda Grits.
It doesn't get much better than that for a Great Southern Cafe Breakfast.



These are the Poach Pods. They are incredible.


Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

Here's what you'll need:
Preheat the oven to 250 degrees. (to keep the Tomatoes warm after preparing them)
1 Sheet Pan with a paper towel covered rack on top.
1 Sheet pan lined with foil or Parchment Paper to keep the Tomatoes warm in the oven.
Silicone Poach Pods to make the perfect Soft Poached Eggs. (photograph to follow)
2 - shallow bowls for dipping and dredging.

You'll need Toasted English Muffins, a recipe of Fried Green Tomatoes, a recipe of Smoked Gouda Grits, a recipe of Cracked Blacked Black Pepper Cream Gravy. (All recipes to follow)


Fried Green Tomatoes:

2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow bowl and cover completely with Buttermilk.

In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.

In another shallow bowl:
Flour
Cornmeal
Seasoning
Whisk well

Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.

Cracked Black Pepper Cream Gravy:

8 TBS Butter, melted
1/2 C Flour
2 C Water
2 C Whole Milk
A pinch of Salt
1/2 tsp Fresh Cracked Black Pepper, mote to taste if desired.

In a skillet on medium heat:
Butter
Flour
Whisk constantly until lump free and smooth.

In a 4 C measuring cup or a bowl:
Water
Milk
Whisk well.
Gradually add 3 C to the skillet and whisk constantly.
Bring to a boil.
Reduce heat and add additional milk to desired consistency.
Continue to cook , whisking for 5 minutes.
Season with salt and all of the Black Pepper. (additional to taste)
Keep warm until ready to serve.

Poached Eggs:
I use Silicone Poach Pods.
Cook the Eggs according to package directions.
They make the perfect soft cooked eggs for this recipe.
Make two Eggs for each serving.


Smoked Gouda Grits:

4 C of Vegetarian Chicken Broth. (regular for non vegetarians)
1 C Heavy Cream
2 C Yellow Corn Grits
1/4 pound of Butter cut into small pieces
1 can of Creamed Corn
1/2 pound of Smoked Gouda Cheese, shredded

In a saucepan, heat the Broth to a boil.
Add Grits and stir continuously
Reduce to simmer and cook for about 45 minutes stirring often.
Add Cream
Gradually stir in pieces of Butter stirring continuously.
Add Corn and mix well
Gradually add the Cheese until all is melted and creamy and smooth.

The assembly is pretty comparable to traditional  Eggs Benedict.
Place two halves of the English Muffins on each serving plate. Spoon some Gravy on the Muffins.
Top each half with a slice of Fried Green Tomato and an Egg.
Spoon a serving of Grits on the side.

Enjoy!
Peace in the kitchen!






Thursday, May 14, 2015

Cowboy Cookies from First Lady Laura Bush

I just saw this recipe on another blog that I follow. I can't believe I haven't posted this earlier. After all, I live in Texas!

Oatmeal cookies filled with nuts, chocolate chips and a hint of cinnamon.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan, lined with Parchment Paper.
3 C flour
1 TBS Baking Powder
1 TBS Baking Soda
1 TBS ground Cinnamon
1 tsp Salt
1 1/2 C Butter, room temperature
1 1/2 C granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs
1 TBS Vanilla
3 C Semisweet Chocolate Chips
3 C Old Fashioned Rolled Oats
2 C Sweetened Flaked Coconut
2 C Chopped Pecans 
Whisk flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl.
In a large bowl:
Beat butter on medium speed until smooth and creamy, 1 minute. 
Gradually beat in granulated Sugar and Brown Sugar, beat for 2 minutes.
Add eggs, one at a time, beating after each.
Beat in vanilla extract.
Fold in flour mixture by hand, just until combined.
Fold in chocolate chips, oats, coconut and pecans.
For each cookie:
Drop  3 TBS (1/4 C) of dough 3" apart on the Sheet Pan.
Bake 17-19 minutes. The edges should be golden brown.
Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.
Enjoy!
Peace in the Kitchen!

Frozen Texas Margarita Bars

I happen to live in the city where the Frozen Margarita Machine was invented over 40 years ago.



Frozen Margarita Revolutionary: The Man and the Machine

What do you get when you mix one part feisty entrepreneur,
one part thirsty Tex-Mex lovers and a secret family recipe? Answer:
THE WORLD'S FIRST FROZEN MARGARITA MACHINE.
It was 1971,
Mariano Martinez had just opened his first restaurant.
It was an instant sensation
- unfortunately!
“We couldn’t make our margaritas fast enough,” remembers Mariano,
 “And our bartenders?
They were just trying to keep those blenders going
and the customers from doing the same!”
After many sleepless nights,
Mariano stopped for coffee in his neighborhood 7-11.
As he watched a Slurpee machine go round and round,
his own wheels started turning.
An old soft-serve ice cream machine,
his father’s secret recipe and a whole lot of tinkering (and taste-testing!) later,
the first Frozen Margarita Machine was born in Dallas, Texas.



I have many various recipe on the blog for Margaritas and for Margarita Pie.
This is my latest Margarita recipe.
These are non alcoholic! You may want to serve them with a Frozen Margarita!

Frozen Texas Margarita Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" pan
Line the entire pan with foil.
(I cut one piece to fit the length and another to fit the width and leave about 2" hanging over.

Crust:
15 Graham Crackers, crushed in a Food Processor.
1/2 C Granulated Sugar
8 TBS Butter
Add the Sugar and the Butter to the Crackers and pulse just until well combined.
Press the mixture into the bottom of the pan, not up the sides.
Bake for 8 - 9 minutes.
Remove the pan to a rack to cool completely.
Prepare the filling.

FIlling:
3/4 C of Frozen Margarita Concentrate, thawed
1 - 14oz. can of Sweetened Condensed Milk
1 - 8oz. container of frozen Cool Whip, thawed.
Sea Salt for Garnish.

In a large mixing bowl with an electric hand mixer on low speed:
Margarita Mix
Sweetened Condensed Milk
Beat until creamy smooth.
Fold in the Cool Whip, by hand.

Spread evenly over the baked crust.
Cover with plastic wrap or foil.
Freeze for at least 3 hours or overnight.

Just before serving lift the bars out of the pan and transfer
them to a cutting board, sprinkle evenly with Sea Salt and cut into squares.
Transfer the squares to a serving platter and serve immediately.


Enjoy!
Peace in the Kitchen!

He also created La Hacienda Ranch restaurants in the Dallas, Ft. Worth area.
There is one just across the highway from where we live.
When it first opened, they served their beverages in a logo glass.
Every time we ate there I would ask if I could buy some of the glasses, and I did! 
And I kept eating there and buying their glasses.
They no longer have the glasses. I still have mine!




















Tuesday, May 12, 2015

Chubby Chocolate Cookies

This recipe is from Southern Living.
The name alone evokes a cookie that has to be irresistable to chocolate lovers.

Here's what you'll need:
Preheat the oven to 325 degrees.
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper

6 - 1oz. Semi Sweet Chocolate Squares, coarsely chopped
2 - 1oz. Unsweetened Chocolate Squares, coarsely chopped
5 1/4 TBS Butter
3 Large Eggs
1 C Granulated Sugar
1/4 C Flour
1/ tsp Baking Powder
1/8 tsp Salt
2 C Semisweet Chocolate Chips
2 C Coarsely Chopped Pecans
2 C Coarsely Chopped Walnuts

In a saucepan  on low heat:
All of the Chocolate Squares
Butter
Heat until melted and smooth and creamy smooth.
Remove from heat and set aside.

In a large mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Beat until well incorporated, about 3 minutes.
Add:
Chocolate mixture and continue beating until smooth.

In a small bowl:
Flour
Baking Powder
Salt
Whisk well.
Gently fold it into the Chocolate batter by hand, just until combined. Don't over mix.

Fold in by hand:
Chocolate Chips
Pecans
Walnuts

Use a 1 1/2" Cookie Scoop and drop the dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!



Rhubarb Cobbler in a Cast Iron Skillet

Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.




Rhubarb Cobbler in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.
3/4 C Dark Brown Sugar
4 TBS Butter, melted and set aside, divided.
2 Large Eggs, beaten
1/2 C Half and Half
1 tsp Vanilla
1 1/2 C Flour
2 tsp Baking Powder
1 C Granulated Sugar

In a large mixing bowl:
Rhubarb
Brown Sugar
Toss well, set aside.

In a medium mixing bowl:
3 TBS melted Butter
Eggs
Half and Half
Vanilla
Whisk well.

Add:
Flour
Baking Powder
Granulated Sugar
Whisk well until thick and smooth.
Pour into the skillet.
Evenly distribute the Rhubarb over the top.
Drizzle with remaining Butter.
Bake 40 - 45 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Monday, May 11, 2015

Cowboy Quiche in a Springform Pan

This is a quiche that even a cowboy will eat!

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9" Springform Pan sprayed with a Vegetable Spray
A foil lined sheet pan.




This is the pan I use. It has a tempered glass bottom.
I use it for my Cheesecake too. 




Cowboy Quiche:

2 tsp Vegetable Oil
2 1/4 C Whole Milk
2 TBS Butter
1/2 C Stone Ground Grits
2 tsp Salt,divided
1 tsp Pepper, divided
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
2 1/2 C Shredded Queso Quesadilla Cheese, divided
6 Large Eggs
2 1/2 C Half and Half
1 C Heavy Cream
1/3 C diced Sweet Onion
Vegetarian Bacon Bits for Garnish
Chunky Picante Sauce or Salsa when served.

In a saucepan on medium heat:
Oil, until hot.
Milk Butter
Bring to a boil.

Whisk in:
Grits
1 tsp Salt
1/2 tsp Pepper
Whisk constantly for 15 minutes.
It will begin to thicken.
Remove from heat.
Allow to rest for 10 minutes.
Fold in 1 C Cheese.
Rest again for 10 minutes.
Mix in 1 Egg.
Pour into the pan and bake 25 minutes.
It should be browned and set.

Remove to a rack.
Immediately sprinkle with remaining cheese.
Allow to rest for 15 minutes.

Reduce the oven to 325 degrees.

In a large mixing bowl:
Half and Half
Cream
Onion
Remaining Eggs
1 tsp Salt (remaining)
1/2 tsp Pepper (remaining)
Adobo Seasoning
Cayenne Pepper
Whisk well.
Pour this mixture over the Grits.
Place the pan on the foil lined Sheet Pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack.
Sprinkle generously with Vegetarian  (or real)  Bacon Bits.
Allow to rest for at least 20 minutes.
Remove the Quiche  from the Springform Pan to a serving platter.

Serve with your favorite Chunky Picante Sauce or Salsa.

Enjoy!
Peace in the Kitchen!





Sunday, May 10, 2015

Brandy Flambeed, Hearty Burgundy Punch

This is a great Holiday Punch........ or, anytime of the year!

Brandy Punch

1 1/4 C Water
1 1/4 C Dark Brown Sugar
2 Cinnamon Sticks, broken in half.
4 Whole Cloves
2 - 4" Strips of Orange Peel
2 - 750 ml. Bottles of Hearty Burgundy
1 C Fresh Orange Juice
1/2 C Fresh Lemon Juice
4 C Brandy......... the best you can afford!
1 Whole Nutmeg

1 - Ladle of Brandy to be flambeed over the punch bowl!

In a large Stock Pot:
Water
Sugar
Cinnamon
Clove
Orange Peel

Bring to a boil just until the sugar is completely dissolved.
Add:
Wine and heat on low.

Pour it into a heatproof glass or ceramic punch bowl.
Add:
Orange Juice
Lemon Juice

Fill a Ladle with Brandy and ignite it over the punch bowl.
Pour it into the bowl.
Add remaining Brandy.
Grate some fresh Nutmeg of the Punch.

Enjoy!
Peace in the Kitchen!




Macaroni and Cheese

I know we all have our favorite recipes for Macaroni and Cheese. I certainly do. I also have an original one that I created.
It's considered one of America's favorite comfort foods.
I recently saw this one on a page that I follow.





Notes:

I would use a 9" X 13 " casserole dish.

If it's difficult to read it:

Preheat the oven to 325 degrees.

Melt 3 TBS of butter and pour it into the casserole dish.
Add 2 1/2 C uncooked Elbow Macaroni and stir well to coat the macaroni.
Add:
1/2 tsp Salt
1/4 tsp Pepper
2 C  Grated Cheddar Cheese, I use Sharp.
1 Quart of Whole Milk
Cover with Aluminum Foil.
Bake for 1 hour.

Enjoy!
Peace in the Kitchen!

Corn Souffle Pudding

I love Corn Casseroles and if you follow my blog you'll know that I have many recipes for them.
Here's just another one that I just added to the blog.
It doesn't have to be Thanksgiving to serve Corn!

Corn Souffle Pudding

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Baking Dish well buttered.

6 C Corn (fresh or frozen that's been thawed)
1/4 C Granulated Sugar
3 TBS Flour
2 tsp Baking Powder
1 1/2 tsp Salt
6 Large Eggs
2 C Heavy Cream
8 TBS Butter, melted

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

In a large mixing bowl:
Eggs
Heavy Cream
Butter
Whisk well.

Gradually add the Sugar mixture to the Egg mixture.
Whisk well until smooth.

Fold in Corn by hand.
Pour into the casserole dish.
Bake 40 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Crispy Chocolate Chip Cookies and other favorites!

I don't know anyone that doesn't like Chocolate Chip Cookies. It's definitely my favorite cookie and it may very well be the most popular cookie in America. We have many European friends and they all request them when they visit us or when we visit them.
There are those that prefer a thick and chewy chocolate chip cookie and those that like them thin and crispy. I happen to prefer the latter and here's the recipe.


This recipe comes from Betty Crocker. It's a great cookie to take to a Holiday Cookie Exchange.
They're green for Christmas!

Christmas Mint and Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

1 pouch (1lb. 1.5oz) Betty Crocker Sugar Cookie Mix
1/2 C Butter, softened
1/2 tsp Mint Extract
6 - 8 drops of Green Food Coloring
1 Egg
1 C Creme de Menthe Baking Chips
1 C Semisweet Chocolate Chunks

In a large mixing bowl:
Cookie Mix
Butter
Mint Extract
Food Coloring
Egg
Stir to create a soft dough.
Fold in Creme de Menthe Chips and Chocolate Chips, by hand.
Use a 1 1/2 " Cookie Scoop and drop the dough 2" apart onto the sheet pan.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!










Thin and Crispy Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 1/2 " Cookie Scoop
A Sheet Pan lines with Parchment Paper


2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 sticks of Butter  (20 TBS) or (1 1/4 C), softened to room temperature.
1 1/4 C Granulate Sugar
3/4 C Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp Vanilla
2 Eggs
2 C Chocolate Chips, your choice.

In a small mixing bowl:
Flour Baking Soda
Whisk well , set aside.

In a Stand Mixer with a paddle attachment on medium.
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Reduce speed to low.
Add:
Salt
Water
Vanilla Eggs
Beat for 2 minutes.

Add:
Flour
Mix just until combined. Don't over mix.

Fold in Chocolate Chips by hand.

Use the cookie scoop and drop dough 2" apart on at the Sheet Pan.
Bake 12 - 15 minutes.

Remove the pan to a rack to cool for 2 minutes.
Transfer the cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!



The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.

We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.

I just watched an episode of Ree Drummond's Pioneer Woman and she made this recipe.
I wanted to share it on my blog.
You can access her blog, on Blogs I Follow, on the right side of my blog.

Malted Milk Chocolate Chip Cookies

1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips

In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined

Sift together:
Flour
Baking Soda
Salt

Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix

Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.

I love flat crispy chocolate chip cookies!

Enjoy!
Peace in the Kitchen!



I know that everyone has their favorite recipe for Chocolate Chip Cookies. We believe that the Original Toll House Cookie tops the list.
However, there are also decadent recipes for them and I honestly believe this recipe could be it!

This is another recipe from Rebecca Rather, The Pastry Queen from Fredericksburg , Texas.

Rebecca says..... " They are not too chewy and not too crunchy - they are just right".
This recipe makes about 5 dozen 3 1/2" cookies.


1 1/2 C walnuts
1 1/2 C pecans
1 C (2sticks) butter, room temperature
1 C firmly packed dark brown sugar
1 C granulated sugar
2 large eggs
1 TBS vanilla
2 1/3 C all purpose flour
1 1/4 tsp baking soda
1 scant tsp salt
3 C chocolate chips (I use Ghirardelli Dark Chocolate Chips)

Preheat the oven to 350 degrees.
Arrange nuts on a baking sheet in a single layer and toast for 7 - 9 minutes.
Cool completely and coarsely chop

Line sheet pans with parchment paper or Silpat
Use a stand mixer with a paddle attachment

Cream, for 1 minute, until creamy:
butter
brown sugar
granulated sugar
Add:
eggs
vanilla

Add:
eggs
vanilla
Beat on medium speed for 1 minute

Add: (See Note Below)
flour
baking soda
salt
Mix on medium-low speed until well incorporated.

Stir in, by hand:
walnuts
pecans
chocolate chips
The dough will be very stiff...... use your muscles!

Use a 1 3/4" cookie scoop, spacing the dough 2" apart on a baking sheet.
Bake for 10 - 12 minutes until medium brown around the edges.
As long as the edges are brown, the soft middle will disappear as they cool
The cookies will spread to about 3 1/2".

Cool on the sheet pan for 10 minutes and then transfer to a cooking rack until completely cool.

Note:
Here's Rebecca's Tip,
If you have a heavy duty stand mixer with at least 525 watts, Add the flour, baking soda, salt, walnuts, pecans and chocolate chips all at once with the paddle attachment and turn the mixer on and off every 5 seconds or so until completely incorporated.

We have the Kitchenaid 6 quart, 590 Watt Mixer. It does all the work!

Enjoy!
Peace in the Kitchen!



This one is all over the internet under many different names. I chose to call them Chocoholic!
You can't get much more chocolately than this.
Here's an adaptation of an adaptation.........!
This may very well make it as an entry in the cookie contest next year.

Chocoholic Chocolate Chip Cookies

1 C + 1 Tbs flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1- (8 oz.) bag semi sweet chocolate chips
2 eggs
1 tsp vanilla
5 TBS butter, softened
3/4 C brown sugar
1/4 C granulated sugar
1 C dark chocolate chips
1/2 C milk chocolate chips
1/2 C semi sweet chocolate chips

In a bowl, whisk:
flour
cocoa powder
baking powder
salt
Set aside

In a microwavable bowl, melt the 8 oz. of semi sweet chocolate chips until creamy smooth.
Set aside

In a small bowl, whisk:
eggs
vanilla
Set aside

In another bowl:
Beat butter until smooth, 1 minute
Beat in both sugars
Add the eggs and vanilla mixture, until well combined
Add melted chocolate chips
Beat well

Add dry ingredients that were set aside, on slow speed
Fold in all chocolate chips by hand
Chill dough for 30 minutes

Scoop 2 TBS of dough & form a ball , I use a 1 3/4" cookie scoop, equal to 2 TBS.
Bake on a parchment paper lined baking sheet pans at 350 degrees for 10 minutes.

Allow cookies to cool on the baking sheet pans for 5 minutes
Transfer cookies to cooling racks and cool completely.

These will be soft, chewy and very gooey!

Enjoy!
Peace in the Kitchen!


I can't pick a favorite, but if I did, this would be one of my top choices. I love thin, crispy chocolate chip cookies.

Thin, Crispy Chocolate Chip Cookies:

1 1/3 C flour
1/2 tsp baking soda
1/4 tsp salt
4 oz. (1stick) butter, melted, cooled to room temperature
1/2 C granulated sugar
1/3 C brown sugar
2 TBS corn syrup
1 large egg
1 TBS heavy cream
2 tsp vanilla
1 C chocolate chips, your choice

Line sheet pans with parchment paper and preheat the oven to 350 degrees.

In a medium mixing bowl:
Flour
Baking Soda
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Corn Syrup
Beat 5 minutes.
Add:
Egg
Cream
Vanilla
Beat just until well combined.
Gradually add dry ingredients on low speed until incorporated.
Fold in Chocolate Chips by hand.
Refrigerate the dough at least 1 hour.

Use a medium (1 1/2" cookie scoop), drop dough onto the sheet pan 2" apart.
Bake for 10 minutes.
Remove pan to a cooling rack for 10 minutes.
Transfer cookies to the cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!




This is a spicy Chile infused Chocolate Chip Cookie created for The Central Market Hatch Chile Contest and the Dallas Morning News Holiday Cookie Contest.

Hatch Chile Triple Chocolate Chip Cookies

1 C + 2 TBS Flour
1/4 C Dark Cocoa Powder
1 tsp Baking Powder
1/4 tsp Sea Salt
1 TBS Ancho Chile Powder ( or your favorite Chile Powder) I use a Chimayo Chile Powder that we get from Chimayo, New Mexico)
2 tsp Cinnamon
1 tsp Ginger
1/4 tsp Instant Espresso Coffee (Medaglia D'oro)
8 oz. Semi Sweet Chocolate Chips, melted
2 Eggs
1 tsp Vanilla
5 TBS butter, softened
3/4 C Light Brown Sugar
1/4 C Granulated Sugar
1 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips
1/2 C Semi Sweet Chocolate Chips
1/4 C diced Hatch Chiles (not roasted)


In a mixing bowl, Sift the following ingredients well:
Flour
Cocoa Powder
Baking Powder
Salt
Ancho Chile Powder
Cinnamon
Ginger
Instant Espresso Coffee

In another bowl, whisk Eggs, Vanilla and Set Aside.

In the bowl of a Stand Mixer with a paddle attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until creamy smooth, 2 -3 minutes.
Add Egg and Vanilla, beat until combined well.
Add melted Chocolate, beat until combined well.
Slowly incorporate the dry ingredients.
Fold in all of the Chocolate Chips, by hand.
Refrigerate the dough for 1 hour.

Using a 1 3/4 inch Cookie Scoop , scoop the dough 2 inches apart onto a parchment paper lined sheet pan.
Bake at 350 degrees for 10 minutes.
Remove from oven and cool on the pan for 10 minutes.
Transfer the cookies to a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!



Kraft created Caramel Bits and baking with Caramel just got easier. No more cubes of caramel that have to be cut, chopped or manipulated to use in a recipe. There are many versions of this cookie so I have mixed and matched my favorite ingredients and here's my version.

Kraft Caramel Bits and Chocolate Chips Cookies

Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper 
A 1 3/4" Cookie Scoop

16 TBS (2 sticks) Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
2 Eggs
2 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Kraft Caramel Bits
1 C Semi Sweet Chocolate Chips
1 C chopped Pecans

In a Stand Mixer with a Paddle Attachment:
Butter
granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes

Add:
Eggs
Vanilla
Mix to combine.

Add:
Flour
Baking Soda
Salt
Continue mixing just to incorporate.

Add:
Caramel Bits
Chocolate Chips
Pecans
Mix well.

Refrigerate the dough for 30 minutes.

Scoop the cookies onto the sheet pan 2" apart.
Bake for 8 - 10 minutes.
Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!










Kraft Caramel Bits and Chocolate Chips Cookies

Kraft created Caramel Bits and baking with Caramel just got easier. No more cubes of caramel that have to be cut, chopped or manipulated to use in a recipe. There are many versions of this cookie so I have mixed and matched my favorite ingredients and here's my version.

Kraft Caramel Bits and Chocolate Chips Cookies

Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pans lined with Parchment Paper 
A 1 3/4" Cookie Scoop

16 TBS (2 sticks) Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
2 Eggs
2 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Kraft Caramel Bits
1 C Semi Sweet Chocolate Chips
1 C chopped Pecans

In a Stand Mixer with a Paddle Attachment:
Butter
granulated Sugar
Brown Sugar
Beat for 3 - 5 minutes

Add:
Eggs
Vanilla
Mix to combine.

Add:
Flour
Baking Soda
Salt
Continue mixing just to incorporate.

Add:
Caramel Bits
Chocolate Chips
Pecans
Mix well.

Refrigerate the dough for 30 minutes.

Scoop the cookies onto the sheet pan 2" apart.
Bake for 8 - 10 minutes.
Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!



Friday, May 8, 2015

Lemon Cookies

Our family loves Lemon Bars. We make them often. I got inspired to post a recipe for a Lemon Cookie.

Lemon Cookies

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Sheet Pan lined with Parchment Paper.


5 1/4 TBS Butter (3 cups)
1 C Granulated Sugar + additional for rolling the cookies after they're baked.
2 Eggs
4 TBS Fresh Lemon Juice
2 1/2 C Self Rising Flour
1 tsp Lemon Zest

In the bowl of a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat 3 minutes.

Add:
Eggs
Beat just to combine well.

Add:
Juice
Flour
Zest
Beat just to combine.

Use a 1 1/2" Cookie Scoop .
Roll  each of them in the palm of your hand to create a smooth ball.
Roll each cookie in Granulated Sugar.
Place them 2" apart on the Sheet Pan.
Bake for 10 minutes.
Remove the Pan to a rack to cool for 5 minutes.
Transfer the cookies to a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Thursday, May 7, 2015

Strawberry Supreme Cake with a Baked Cheesecake Center and Strawberry Cream Cheese Icing

I was inspired to post this recipe after attending an amazing wedding in Rosemary Beach, Florida. Our best friend's daughter got married. The 5 wedding cakes and numerous pastries were incredible.
This recipe may be a bit decadent but that's one of the things I like about it. The addition of a center with a baked Cheesecake is indulgent. This is not the cake that was served at the wedding, but inspired by it.




Strawberry Supreme Cake with a Baked Cheesecake Center

Here's what you'll need:

Preheat the oven to 325 degrees to bake the Cheesecake.
1 - 9" Springform Pan brushed well with Pan Release. (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.
Wrap the bottom and sides of the Springform Pan for the Cheesecake, with heavy Duty Foil so it prevents water leaks when it's baked in a water bath.
(this is a tip that I learned when I was a cake decorator)
You'll also need a Roasting Pan to bake the Cheesecake in a water bath.

2 - 9" round cake pans for the Strawberry Supreme Cake, brushed well with the Pan Release Mix.
1 - Sheet Pan to place under the Cheesecake as it bakes.
The Strawberry Cake will be baked according to the instructions on the Duncan Hines Box for 2 - 9" round cakes.

I think  that covers the basics for what you'll need.  Baking and assembly are actually quite simple.

Cheesecake Center:

2 - 8 oz. packages of Cream Cheese, softened.
2/3 C Granulated Sugar
A pinch of Salt
2 Eggs
1/3 C Sour Cream
1/3 C Heavy Cream
1 tsp Vanilla

Icing:

12 oz. Cream Cheese, softened
8 TBS Butter, room temperature
2 tsp Vanilla
1/4 C Strawberry Preserves, I prefer Bonne Maman
1 TBS Heavy Cream
3 C Confectioner's Sugar

Strawberry Cake preparation:

I recommend Duncan Hines Strawberry Supreme Cake Mix.
Bake according to the box directions for 2 - 9" round cake pans brushed well with Pan release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
As soon as the cakes are done invert them onto a large piece of plastic wrap and cover completely. Be sure they are wrapped tightly. Put them in the freezer for 2 hours. This is a tip I learned when I was a cake decorator. It makes the cakes easier to apply the Icing without getting crumbs in the Icing.

Cheesecake preparation:
Read all of the notes at the top to prepare the pans.

In a Stand Mixer with a Paddle attachment:
Cream Cheese
Beat for 3 minutes.

Add:
Sugar
Salt
Beat for an additional 3 minutes.

Add:
Sour Cream
Heavy Cream
Vanilla
Beat until well combined.

Pour into the prepared Springform Pan.
Place the Cheesecake in the Roasting Pan and add boiling water half way up the Springform Pan.
Place it on a Sheet Pan.
Bake for 45 minutes.

Remove to a rack and cool completely.
Freeze the Cheesecake for 3 hours.

Icing preparation:

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Butter
Beat just until combined and creamy.

Add:
Vanilla
Strawberry Preserves
Heavy Cream
Beat until well combined.
Gently add the Confectioner's Sugar until well combined, thick and creamy.


To assemble the cake:

Remove the Cheesecake and the Strawberry Cakes from the Freezer.
Place one of the Strawberry rounds onto a serving platter.
Place the Cheesecake on top .
Add the last Strawberry Cake round.

Ice the entire cake and refrigerate for at least 3 hours before serving.

Enjoy!
Peace in the Kitchen!









Crock Pot Tex - Mex Chicken

My nephew posted a recipe for this and I adapted it. I added additional ingredients, changed the name and here's my version.
I also use a vegetarian chicken product from Quorn.
You can make it with 4 uncooked, whole Chicken Breasts.





Tex - Mex Crock Pot Chicken

2 Bags of Quorn Chik'n Tenders
1 Packet of Hidden Valley Fiesta Ranch Dip
1 can of Black Beans, drained
1 can of Rotel Tomatoes with Diced Green Chiles
1 can of Corn,  undrained
1 - 8 oz. package of Cream Cheese, cubed
1 - 2.25 oz. can of Sliced Black Olives, drained
4 Green Onions, thinly sliced

 Warmed Flour Tortillas or Crushed Tortilla Chips.

Add all ingredients to a Crockpot and cook on low for 4 - 6 hours.

Serve individual servings in a bowl with a Warmed Flour Tortilla or Crushed Corn Tortillas.

Enjoy!
Peace in the Kitchen!


Tuesday, May 5, 2015

Pineapple Coconut Pie

My mother was well known for her Pineapple Cream Pie. The recipe is on the blog.
Here's another version of Pineapple Pie that includes Coconut and Pecans.
It's another nice light, summer dessert.




Pineapple Coconut Pie

Here's what you'll need:
1 - Pre Baked Crust
Or:
1 - Pre made Graham Cracker Pie Crust


1 C Sweetened Flaked Coconut
1 C well trained Crushed Pineapple
3/4 C Chopped Pecans (additional for garnish)
1 - 14oz. can of Sweetened Condensed Milk
5 TBS Fresh Lemon Juice
1 C of thawed Cool Whip

In a large mixing bowl:
Coconut
Pineapple
Pecans
Milk
Lemon Juice
Mix to combine well.

Fold in the Cool Whip.

Pour into the crust.
Cover with plastic wrap and refrigerate for 3 hours or overnight.


Enjoy!
Peace in the Kitchen!




Strawberry Ice Box Cake

Summer is approaching and I love summer dessert recipes with Strawberries. Here's a great Summer Strawberry Dessert for a family gathering.


What you'll need:
1 - 9" X 5" Loaf Pan lined with Plastic Wrap.

10 Graham Crackers (they'll be broken as needed to fit the pan)
2 C Heavy Cream
1/4 C Granulated Sugar
1 TBS Vanilla
1 Pound of Fresh Strawberries , cut each berry in quarters. (reserve a handful to garnish the final cake)
2 C Confectioner's Sugar
2 TBS Vegetable Shortening
1/4 tsp Salt

In a large mixing bowl:
Strawberries (all but the reserved)
Granulated Sugar (Sprinkle over the Berries)
Gently stir and set aside.

In a Stand Mixer with the Whisk Attachment:
Heavy Cream
Beat to soft peak
Add:
Vanilla
Beat to stiff peak and set aside.

Spread 1/3 of the Whipped Cream in the Pan.
Gently spoon 1/2 of the Strawberries and 1/2 of the Juice from the Strawberries, over the Whipped Cream.
Top with a single layer of Graham Crackers.

Add:
Another third of the Whipped Cream and spread evenly.

Add:
Remaining Strawberries and Juice, spread evenly.

Add:
Remaining Layer of Graham Crackers.
Cover with Plastic Wrap and Freeze for 3 hours.

Whipped Icing:

In the Stand Mixer Bowl with remaining Whipped Cream:
Add:
Confectioner's Sugar
Shortening
Salt
Beat until well combined.

Remove the cake from the freezer and invert onto a serving platter.
Frost the entire cake with the Whipped Icing.
Garnish with Fresh Strawberries.
Freeze again until ready to serve.

To serve, slice the cake with a serrated knife.

Enjoy!
Peace in the Kitchen!