Friday, September 30, 2016

Fudgy-Mint-Chocolate-No Bake Cookies

I decided to simply post the link to this recipe. These look delicious and I like the green frosting for Christmas. I would also make them with Peppermint Extract and red food coloring.




http://www.thereciperebel.com/fudgy-mint-chocolate-no-bake…/

Enjoy!
Peace in the Kitchen!

Chai Snowball Cookies

These are a variation of a Wedding cookie or an Almond or Pecan Snowball cookie.
They're made with Pistachio Flour and the dusting sugar has Ginger, Cinnamon, Cardamom and Allspice. They're a great cookie to serve during the Holidays.

Chai Snowballs

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper for baking and another one for cooling the baked cookies.

The Cookie Dough:

16 TBS Butter, softened.
1/2 C Confectioner's Sugar
1 tsp Vanilla
1 1/2 C All Purpose Flour
1/2 tsp Salt
1 1/4 C Pistachio Flour

Dusting Sugar:

1 C Confectioner's Sugar
1 1/2 tsp Cinnamon
1/2 tsp Ginger
1 tsp Cardamom
1 tsp Allspice

In a stand mixer with a paddle attachment:
Butter
Sugar
Vanilla
Beat well for 3 minutes.

In a small mixing bowl, sift together:
All Purpose Flour
Salt
Whisk well.

Slowly add the Pistachio Flour, alternating the All Purpose Flour to the Butter/Sugar mixture, on low.

Use a 1 1/2" cookie scoop to create a ball.
Smooth each one in the palm of your hand.
Place them 1" apart on the sheet pan.
Refrigerate for 20 minutes.
Bake for 20 minutes.

In a medium mixing bowl, sift together all of the Dusting Ingredients.
Whisk well.

As soon as the cookies are baked, gently roll them in the Dusting Sugar and heavily coat them.
Transfer them to the clean Sheet Pan to cool for at least 15 minutes.
Dust them again in the mixture.
Transfer to a serving platter or a tightly sealed container and keep them at room temperature.

Enjoy!
Peace in the Kitchen!

Fig, Cranberry and Hatch Green Chile Conserve

This is an Original Recipe.
It's served at Christmas as an Appetizer on toasted slices of French Baguette Bread that have been spread with a thin layer of Mascarpone Cheese.

Here's what you'll need:
1 French Baguette, 1" slices, toasted.
Mascarpone Cheese

Fig and Cranberry Conserve:

1/2 C Dried Figs, cut into quarters.
2 C Fresh Cranberries
1 C of roughly chopped Roasted Hatch Green Chiles.
1/2 C Good English Lime Marmalade
1 TBS Balsamic Vinegar


In a Food Processor:
Pulse Figs into fairly large chunks
Add Cranberries and pulse until the mixture has a coarse texture. You want to have some good sized chunks.

Transfer to a mixing bowl.
Fold in Hatch Green Chiles

In a small bowl:
Marmalade
Balsamic Vinegar
Whisk well.
Fold  into the Cranberry/Fig mixture, cover with plastic wrap and refrigerate overnight.
Transfer to a canning jar and keep refrigerated until ready to serve.

Enjoy!
Peace in the Kitchen!

Chocolate Peppermint Christmas Cookies

Here's another great Christmas Cookie.

Chocolate Peppermint Christmas Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper.

Batter:
8 TBS Butter
2 C Granulated Sugar
3/4 C Whole Milk
1 TBS Cocoa
1 Box of Instant Chocolate Pudding Mix
2 1/2 C Quick Cooking Oats
1 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, softened to room temperature.
1 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Peppermint Extract
Red Gel Food Coloring

Chocolate Ganache:
3/4 C Semisweet Chocolate Chips
1 TBS Whole Milk
1 TBS Butter

In a Large Saucepan on Medium High Heat:
Butter
Milk
Sugar
Cocoa
Bring to a Boil. Boil for 2 minutes, stirring constantly

Add:
Oats
Pudding Mix
Coconut
Stir to combine well.
Transfer to a mixing bowl.

Use a 1 1/2" Cookie Scoop and drop Cookies onto the Sheet Pans.
Gently flatten with the bottom of a Stainless Steel Measuring Cup.
Refrigerate while making the Icing and Ganache.


Icing:
In a Large Bowl with a Hand Mixer:
Butter
Sugar
Milk
Beat until creamy smooth.
Add:
Peppermint
Food Coloring to desired hue.
Additional Sugar may be slowly added if the Icing appears to be too wet. You don't want it to be runny.

Ice each Cookie out to the edge.
Refrigerate them while you make the Ganache.
The Icing needs to set.


Chocolate Ganache:
In a saucepan on low heat:
Chocolate
Milk
Butter
Cook while stirring constantly until creamy smooth.
Remove from heat and set aside to cool for 10 minutes.
Spread each cookie with a layer of the Ganache, over the Red Icing.
Return them to the refrigerator until the Ganache is set.
Store them in covered containers between layers of Waxed Paper.

Enjoy!
Peace in the Kitchen!

The Summer of Love Cookies!

My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!






The Summer of Love Cookies

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


1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut

In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.

In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.

Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes

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

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

Enjoy!
Peace in the Kitchen!



Apricot Pecan Balls



Apricot Pecan Balls

Here's what you'll need:
Sheet Pans lined with Parchment Paper.

2 C Chopped Pecans, divided
1 1/2 C Brown Sugar, divided
1 C Finely Chopped Dried Apricots
1 Large Egg, beaten
8 TBS Butter, softened.
2 1/2 C Rice Krispies Cereal
1 tsp Vanilla

In a Large Saucepan on Medium High Heat:
1 C Pecans
1 C Brown Sugar
Apricots
Egg
Butter
Bring to a Boil, stirring often.
Remove from Heat.

Add:
Cereal
Vanilla
Stir to combine well.
Allow to Cool.

In a Zip Lock Bag :
Remaining Pecans
Use a Rolling Pin and crush them to a fine consistency.

In a Medium Mixing Bowl:
Processed Pecans
Remaining Brown Sugar
Whisk well.

Use a 1 1/4" Cookie Scoop and roll cookie dough into balls.
Toss them to coat well in the Pecan/Sugar Mixture.
Transfer them to the Sheet Pan to cool completely.
Store them in an airtight container.

Enjoy!
Peace in the Kitchen!

Santa's Favorite Cookie Bars

I'm always in pursuit of Bar Cookies for our annual Dallas Morning News Holiday Cookie Contest.
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.



Santa's Favorite Cookie Bars

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

1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz.  can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco

In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.

In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.

Whisk in:
Egg until well combined.

Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.

In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!










Fall Apple and Oats Cookies

This is an English cookie made with Apples, Oats and Toffee. It's crispy and tasty.










Fall Apple and Oats Cookies

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

10 TBS Butter
1 C Light Brown Sugar
1 C Granulated Sugar
1 Extra Large Egg, beaten.
2/3 C Flour
1/2 tsp Baking Soda
A Pinch of Salt
2 1/2 C Rolled Oats
1/2 C Golden Raisins
2 oz. Dried Apple Rings, chopped.
2 oz. Soft Toffee Candy, chopped

In a Large Mixing Bowl with a Wooden Spoon:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.
Add:
Egg
Mix by hand just until incorporated.

In another Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to the Butter mixture and mix by hand just until well combined.

Fold in gently, with a Wooden Spoon:
Oats
Raisins
Apple
Mix just until incorporated.

Use a 1 3/4 " Cookie Scoop and drop the dough 3" apart onto the Sheet Pans.
Bake for 10 - 12 minutes. The edges should just begin to turn 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!



Thursday, September 29, 2016

Cinnamon Topped Donut Muffins

This is a cross between a Donut and a Muffin. They're delicious for Breakfast, an Afternoon Snack and even Dessert, with a great cup of Coffee.


Cinnamon Topped Donut Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Muffin Tin 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.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/3 C Vegetable Oil
1 Large Egg
1/2 C Granulated Sugar
1/2 C Whole Milk

Topping:

1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
Whisk together in a Small Mixing Bowl, set aside.

8 TBS Butter, melted in a small Mixing Bowl, set aside.


Muffin Directions.

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Nutmeg
Whisk well.

In a Small Mixing Bowl:
Oil
Egg
Sugar
Milk
Whisk well.

Create a well in the center of the Dry Ingredients Bowl.
Gradually add the Wet Ingredients.
Mix with a Wooden Spoon, just until Moistened.

Spoon evenly among the Muffin Cups.
Bake 20 minutes.
Remove the Pan to a Rack to cool for 10 minutes.
Release the Muffins onto the Rack to cool completely.

Dip the tops of each Muffin in Butter and then in the Sugar/Cinnamon Mix.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


Wednesday, September 28, 2016

Pecan Cream Pie

Thanksgiving is the Holiday when Americans serve Pecan Pie. It's actually a very simple recipe. We have many French friends and one of them loved Pecan Pie. We taught him how to make it and we take Pecans to France when we visit. It's my favorite Pie!
I have adapted a recipe for Pecan Cream Pie and decided to share it on my Blog.



Pecan Cream Pie

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" Un Baked Pie Shell
1 Sheet Pan

1 - 8 oz. package of Cream Cheese, room temperature.
4 Large Eggs, divided
1/2 C Granulated Sugar
1 tsp Vanilla, divided
1/4 C Dark Brown Sugar
2 C Chopped Pecans
1 C Lyle's Golden Syrup

In a Large Mixing Bowl with an Electric Hand Mixer:
Cream Cheese
1 Egg
Granulated Sugar
Salt
1 tsp Vanilla
Beat well until creamy smooth.
Spoon into the Pie Shell

In a Medium Mixing Bowl with an Electric Hand Mixer.
Remaining Eggs
Golden Syrup
Brown Sugar
1 tsp Vanilla
Beat until creamy smooth.

Pour evenly over the Pecans.
Place the Pie on the Sheet Pan.
Bake for 40 - 45 minutes.

Enjoy!
Peace in the Kitchen!

Tuesday, September 27, 2016

Emmet's Spicy Dill Pickles

Emmet's Spicy Dill Pickles.



This is an adaptation of a recipe by Trisha Yearwood.
It's is an easy way to make Spicy Pickles.
I love Pickles and I dedicated an entire post to them on my Blog.


1 - 32 oz. Jar of Dill Pickles.
2 C  Granulated Sugar
2 TBS Tabasco Sauce
3 Cloves of Garlic

Drain the Pickles. Set the Pickles aside.
Pour the Juice into a Large Mixing Bowl.
Add:
Sugar
Tabasco Sauce
Garlic
Mix well until the Sugar dissolves.

Slice the Pickles 1/8" thick.
Return them to the Jar.
Pour in the Juice Mixture.
Refrigerate 5 Days.
Shake the Jar every day.

Enjoy!
Peace in the Kitchen!

Holiday Bread Pudding with 2 Sauce Options


I love Bread Pudding and I have 1 recipe for Basic Bread Pudding that I've been making for many years. I like this recipe for Thanksgiving and Christmas. This is a slight variation of my original recipe.



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

1 Day Old French Baguette, sliced.
2 C Whole Milk
2 C Heavy Cream
3 Eggs, beaten
1 C Granulated Sugar
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dark Raisins
3 TBS Butter



Mix Bread, Milk and Heavy Cream by hand in a Large Mixing Bowl.
Add all other ingredients except the Butter.
Melt Butter in the pan, in the pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.


Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!


Monday, September 26, 2016

Beignets


We've been to New Orleans many times and it's not a visit without eating at The Café Du Monde for   Beignets served with a cup of Espresso Coffee.



Here's a basic recipe for a New Orleans style Beignet.

We bought the Café Du Monde Coffee Cups.


Here's what you'll need:
A Deep Skillet for Frying. I use a Large Cast Iron Chicken Frying Skillet.

1 Package of Active Dry Yeast.
1/4 C Warm Water
1 C Evaporated Milk
1/2 C Vegetable Oil
1/4 C Granulated Sugar
1 Egg
4 1/2 C Self Rising Flour, divided.

Vegetable Oil for Deep Frying.
Confectioner's Sugar for Dusting. Fill a Medium Bowl for Rolling the Hot Beignets. You can also serve them with a Sugar Shaker filled with Confectioner's Sugar.

Sugar Shaker for additional Confectioner's Sugar.


In a Large Mixing Bowl:
Water
Yeast
Allow to dissolve completely.

Add:
Milk
Oil
Sugar
Egg
2 C Flour
Whisk well until Creamy Smooth.

Add:
Remaining Flour.
Mix with a Wooden Spoon just until it forms a  Soft, Sticky Dough.
It does not need to be Kneaded.
Cover with Plastic Wrap and Refrigerate Overnight

Punch down the Dough.
Transfer it to a Lightly Floured Surface.
Use a Rolling Pin and Roll out into a 16" X 12" Rectangle.

Use a sharp knife and cut into 2" Squares.

Heat 2" of Vegetable in the Skillet to 375 degrees.
Fry a few Beignets at a time until Golden Brown on both sides.
Transfer them to Paper Towels to Drain.
Immediately Toss them in Confectioner's Sugar.
Transfer to a serving Platter.
Serve with a great Espresso Coffee.

Enjoy!
Peace in the Kitchen!

Blog Update about Google's new policy!

I just received a notification from Google, the Blog Host. Beginning September 29th we will no longer be able to post a link to a recipe. We're not sure if current links will be deleted. I have almost 2000 recipes on my Blog and it's not possible for me to check all of them to determine how many contain a link. All I can hope for is that we are allowed to retain current recipes and not able to post links in the future.
Time will tell.
I may try to research some of my favorites to see if they are posted with a link.

Terry
Enjoy!
Peace in the Kitchen!

Corn Cheddar Cheese Scones

Some may call these Scones, others will refer to them as Biscuits. I've done so much research to try and explain the difference. I conclude that they are not the same without going into detail. The easiest explanation could be that Biscuits can or should be flaky and Scones can be dense. So........ here's a delicious recipe for.........?



Corn Cheddar Cheese Scones

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Foil.
1 - Pastry Knife
1 - 3" Round Cookie/Biscuit Cutter

3 1/2 C Flour
2 TBS Baking Powder
1 tsp Dry Mustard
1/2 tsp Salt
12 TBS Cold Butter cubed + additional soft Butter for serving.
1 1/2 C Sharp Cheddar Cheese
1 - 15 0z. Cream Corn
2 Eggs, beaten
2 TBS Whole Milk

In a Large Mixing Bowl:
Flour
Baking Powder
Mustard
Salt
Whisk well.

Cut in Butter with the Pastry Knife until it creates a Coarse Crumb Texture.
Transfer to a Lightly Floured Surface
Gently Knead until it's no longer Sticky.

Roll to 1" Thickness.
Cut out with the Cookie/Biscuit Cutter.
Transfer to the Sheet Pan.
Brush with Milk.
Bake 20 - 25 minutes.
Remove Pan to a rack to cool 5 minutes.
Serve Warm with additional Butter.

Enjoy!
Peace in the Kitchen!

Autumn Harvest Popcorn

Fall is in the air......... and Fall Recipes!
This is a great recipe to share with Friends, take to a Fall Block Party or enjoy with Family during the entire Fall Season.



Here's what you'll need:
1 Large Sheet Pan lined with Foil.

10 C Popped Corn. Have it popped and set aside in a Large Mixing Bowl.
Salt to taste.
Sprinkle it evenly with Salt and toss to coat well.

16 TBS Butter
1 C Dark Brown Sugar
2 tsp Vanilla
1/2 tsp Baking Soda
1 - 8 oz. bag of Reese's Peanut Butter Cup Minis
1 - package of Harvest Blend M&M's

In a Saucepan on Medium High Heat:
Butter.
Heat until melted.
Add:
Brown Sugar
Whisk well.
Bring to a Boil.
Continue Boiling for 4 minutes.
Whisking constantly.

Add:
Vanilla
Continue Boiling for an additional minute.
Add Baking Soda.
Whisk well and remove from heat.

Immediately Drizzle 3/4 of the Caramel over the Popcorn and Gently Toss with a Silicone Spatula to coat well.
Spread evenly onto the Sheet Pan.
Drizzle evenly with remaining Caramel.
Cover evenly with Peanut Butter Cups and M&M's.

Set aside and allow to cool completely.

Enjoy!
Fall!






Salted Pumpkin Caramel Cheesecake Bars from Eagle Brand

It's Fall. We just returned from 3 weeks at our home in Colorado and the day we left, it snowed. That means, it's officially Fall and Winter is approaching quickly in parts of the country. I always love this time of year when it comes to cooking, baking and researching new recipes. I'm posting the link to this one to make it easier than rewriting the recipe.




Salted Pumpkin Caramel Cheesecake Bars:

http://bit.ly/2cZqu3M

Enjoy!
Peace in the Kitchen!

Thursday, September 22, 2016

Vacation

I've been on vacation for 3 weeks and away from the Blog.
I hope to return next week with some new posts.
Until then,
Enjoy!
Peace in the Kitchen!

Thursday, September 15, 2016

Mocha Wafer Icebox Cake and Nabisco's Chocolate Wafer Icebox Cake

I have a recipe for Nabisco's Chocolate Wafer Icebox Cake and a follower was asking about a Mocha version. I've included it at the end of this recipe.





Mocha Wafer Icebox Cake

Here's what you'll need:
1 - 9" X 5" Loaf Pan line with Plastic Wrap with at least a 2" overhang on all 4 sides. Make sure to tuck the plastic into the corners .

The Mocha Wafer Cake Ingredients:
2 C Heavy Cream, chilled, divided.
2 1/2 C Mini Marshmallows
1 TBS Espresso Coffee Powder. I use Medaglia D'Oro.
3 1/2 oz. Chocolate Chips, finely chopped.
26 Nabisco Famous Chocolate Wafers

Chocolate Sauce for Garnish:
You'll make this after the Cake is Frozen. (instructions to follow)
12 oz. Bittersweet Chocolate, finely chopped.
8 TBS Water
2 TBS Coffee Liqueur. I use Kahlúa.

Mocha Wafer Instructions.
In a Saucepan on Medium Low heat:
1/2 C Cream
Marshmallows
Espresso Powder
Stir constantly just until Marshmallows melt.
Remove from heat.

Whisk in:
Chocolate Chips, until completely melted.
Transfer to a large bowl and set aside until it reaches room temperature, whisking occasionally for 20 minutes, to bring the temperature down.

In a Mixing Bowl with an electric mixer:
Remaining Heavy Cream
Beat to Soft Peak.
Fold 1 C of this Whipped Cream into the Chocolate Mixture.
Gently fold in remaining Whipped cream into the Mixture, creating a Mousse.

In the bottom of the Pan:
3 Cookies in a single layer.
Add:
1 C of the Mousse and smooth with an Offset Spatula.

Stand 3 cookies upright along each long side of the Pan.
Add 3 more cookies on top of the Mousse.
Spread additional Mousse over the cookies.
Repeat until there are 5 layers, ending with cookies.

Cover the Pan with plastic wrap and refrigerate overnight.


Chocolate Sauce Instructions:
Create a Double Boiler with a Glass or Stainless Steel Bowl over a Saucepan of simmering water.
Add:
Chocolate
Water
Stir gently until Chocolate is melted.
Remove from heat and stir in Kahlúa.

Slice individual servings of the Cake and top with some Chocolate Sauce.

Enjoy!
Peace in the Kitchen!


Nabisco Chocolate Wafer Ice Box Cake:


This recipe is definitely vintage and I would consider it to be an All American Classic Dessert.
It's been around since the 1920's. It can also be made using Nabisco Nilla Wafers. I've included a picture of both boxes of cookies and some optional idea for each cake.
This is a great recipe to make for a family gathering, church pot luck or a neighborhood block party.

"An Ice Box Cake (American), zebra cake (British), or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or "icebox"). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted."

"The icebox cake is derived from similar desserts such as the Charlotte and the Trifle. It was first introduced to the US during World War I. Its popularity took off in the 1920s and 30s, as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes."


For those that are not familiar with this dessert, I'll try to explain how to create it.
I've included pictures at the end with some options for the cake.

You'll need 1  (9oz.) box of Nabisco Famous Chocolate Wafers  or a box of Nabisco Nilla Wafers and 1 recipe of Homemade Whipped Cream.
1 - Banana if you choose to make it with Nilla Wafers, although I also like to add Bananas to the Chocolate Cake too.
That's it, it's quite simple. 

Whipped Cream:
1 Pint of Heavy Cream
3 TBS Granulated Sugar
2 TBS Vanilla
1 TBS Honey
Combine all ingredients in the bowl of a Stand Mixer with a whisk attachment and beat on high until stiff peaks form. ( You may want to made a double batch just to be safe)

I create 4 rows of 9 wafers stacked together side by side to form a log. You can make it as large or as small as you want, depending on the number of servings you want.
You'll need a rectangular serving platter or you can make it in a 9" X 13" baking dish. I prefer the platter for presentation.

Spread a strip of whipped cream down the center of the dish to secure the rows of wafers.
Begin by stacking the wafers 9 high, sandwiched with a dollop of whipped cream.

You'll end up with 4 stacks of 9 cookies.
Lay them down on their side ,next to each other in rows, on the strip of whipped cream. 
You'll have 4 rows of 9 wafers.
Frost the entire log with the remaining whipped cream.
If you run out...... make another batch of whipped cream. The more, the better!
Refrigerate the log overnight.

Slice to serve.

Enjoy!
Peace in the Kitchen!



This is an example of the assemble of the cake.

The picture of this cake uses stacks of 6 wafers.
You can top the cake with shaved chocolate, cocoa powder,
or even sprinkle it with crushed toffee bits and miniature chocolate chips.
Be creative and make it your own creation.
You can substitute Nilla Wafers .
Top this one with thin slices of Banana
or even place a thin slice of banana between
each cookie when you create the stacks.
Enjoy!
Peace in the Kitchen!















Tuesday, September 6, 2016

Pumpkin Pie Cake

This is an easy cake that forms 2 different layers as it bakes. A third layer is added after it cools.



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


First Layer:
1 Box of Yellow Cake Mix + ingredients listed on the box for the cake.
Prepare the mix according to package directions and pour into the pan.
Do Not Bake it!

Second Layer:
1 - 15 oz. can of Pure Pumpkin (not Pumpkin Pie Pumpkin)
1/2 C Evaporated Milk
1/2 C Heavy Cream
3 Large Eggs
1 C Brown Sugar
1 tsp Pumpkin Pie Spice + additional for Garnish.
Whisk all ingredients in a large mixing bowl.
Gently drizzle it over the Cake Batter.

Bake for 50 - 60 minutes.
Until a toothpick in the center comes out clean.
Remove Pan to a rack to Cool completely.

Third Layer:
1 - small (4 servings) Box of Vanilla Instant Pudding
1 tsp Pumpkin Pie Spice
1 C Whole Milk
1 - 8 oz.Container of Frozen Cool Whip, thawed.

In a large Mixing Bowl:
Vanilla Pudding
Pumpkin Pie Spice
Milk
Whisk well until completely combined.

Fold in the Cool Whip.
Spread evenly over the cooled cake.
Sprinkle evenly with additional Pumpkin Pie Spice for Garnish.

Enjoy!
Peace in the Kitchen!



Friday, September 2, 2016

Stuffed Bell Pepper Soup

Here's a version of a Stuffed Bell Pepper in a Soup. I grew up on Stuffed Bell Peppers. I love the look and the taste of this Soup that replicates the flavor of a Stuffed Bell Pepper.

Traditional Stuffed Green Bell Peppers.

Better than Bouillon is available in Beef , Chicken, Vegetable and Mushroom.
This is my first choice for a Vegetarian Broth.
You can also use Vegetable Bouillon Cubes if you can't find Better than Bouillon products.
When I made this for the first time, it was at our home in Colorado last Fall and I didn't photograph the steps. I just made it again today and here is an update with photographs. It's a dreary, damp and chilly week so this comfort soup is perfect.


Brown the Sausage.

Add Onion and Garlic.

Broth.

Tomato Sauce.

Oregano, Salt and Pepper.

Bell Peppers.

Rice.

Done!


Stuffed Bell Pepper Soup

Here's what you'll need:
1 - Large Soup Pot

1 pound of Gimme Lean Sausage or Beef. These Meat Free. You can use non
Vegetarian Ground Sausage or Ground Beef if you eat meat.
You can also use a Link version of Gimme Lean Italian Sausage, cut into pieces.
2 TBS Olive Oil
1 Onion, diced.
4 Cloves of Garlic, minced.
4 C Vegetarian Beef Broth. Regular Beef Broth for non Vegetarains.
2 - 29 oz. Cans of Tomato Sauce
1 tsp Dried Oregano
Salt and Pepper to taste
3 Green Bell Peppers, roughly cut into cubes.
1 C Uncooked Minute Rice
8 oz. Shredded Sharp Cheddar Cheese for Garnish.

In the Soup Pot on Medium Heat:
Olive Oil, until Hot
Sausage
Onion
Garlic
Sauté for 3 minutes, stirring often.

Reduce Heat to Low and Add:
Broth
Tomato Sauce
Oregano
Salt and Pepper
Bell Pepper
Rice
Continue cooking for 30 minutes. Stir often.

Serve Hot.
Sprinkle individual servings with Cheddar Cheese.

Enjoy!
Peace in the Kitchen!














Thursday, September 1, 2016

Another Corn Pudding Recipe!

This may already be on the Blog, but I thought I'd post it anyway!
Fall is coming soon and I can't get enough recipes with Corn or Pumpkin or Apples.








Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Butter.

1 Can of Corn, drained.
1 Can of Cream Style Corn
8 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Sour Cream
2 TBS Fresh Chopped Parsley
2  Green Onions, sliced.
1 Box of Jiffy Corn Muffin Mix
Salt and Pepper to taste.
1 C Grated Sharp Cheddar Cheese

Mix all ingredients, except the Cheese, in a Large Mixing Bowl.
Spoon into the Pan.
Bake for 10 minutes.
Sprinkle with Cheese and continue to bake for an additional 30 - 45 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!