Tex - Mex Savory Pie

Here's a delicious Savory Pie. It has a Tex - Mex flavor. I have so many Tex - Mex recipes on the Blog. When we travel, this is one of the recipes we miss along with the delicious authentic Texas and Mexican Recipes that we just can't get.

Tex - Mex Savory Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Pie Pan, buttered well.

3 TBS Yellow Corn Meal

1 C Shredded Pepper Jack Cheese

1 small Onion, diced

1 (4 oz.) can of diced Fire Roasted Hatch Green Chiles, undrained.

1 C Corn

1/4 tsp Salt

1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1/8 tsp Adobo Seasoning

1/2 C Flour

1 tsp Baking Powder

2 TBS Shortening

4 Large Eggs

2 C Whole Milk

Garnish Options:
Sour Cream
Salsa

Pie Pan
Sprinkle evenly with Corn Meal.

In a Mixing Bowl:
Cheese
Onion
Green Pepper
Corn
Salt
Pepper
Cayenne
Adobo
Spoon evenly over the Corn Meal.

In a Mixing Bowl:
Flour
Baking Powder
Whisk Well.

Add:
Shortening.
Cut in with a Pastry Knife until fine crumb.

Add:
Eggs
Milk
Whisk well.
Pour into the Pie Pan.

Bake 45 - 50 minutes.

Serve Hot!

Garnish with Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

• 
  

Fingerling Potatoes Baked in Salt

Here's an interesting and flavorful way of making Fingerling Potatoes. It's quite simple, they're baked in layers of Salt and Rosemary. Removed, Brushed and Served Drizzled with Olive Oil. You can also add Butter, Sour Cream and Chives for Garnish.

Fingerling Potatoes Baked in Salt

Here's what you'll need:
Preheat the oven to 400 degrees.
A Deep Cast Iron Skillet. (I have a Deep Chicken Fryer)
You can also use a 9" X 13" Baking Pan

A 3 Pound Box of Kosher Salt
2 Pounds of Fingerling Potatoes
Sprigs of Fresh Rosemary
Olive Oil for Serving.

Options:
Butter
Sour Cream
Chives


In the Skillet:
1/3" of Salt
A Single Layer of Potatoes.
A Layer of Rosemary.
Cover with remaining Salt.

Bake for 35 - 45 minutes.
Remove Potatoes.
Brush off the Salt.
Serve Hot garnished with a  Drizzle of Olive Oil and your favorite toppings.

Enjoy!
Peace in the Kitchen!

Zucchini Crudité Rolls

Here's a great Light Summer Recipe. It can be served as an Appetizer or a Vegetarian Entrée.
You can customize them according to your personal taste.

Options:
Spring Onion Matchsticks
Green Bell Pepper Matchsticks
Celery Matchsticks

Zucchini Crudité Rolls

2 Medium Zucchinis
Half of an 8 oz. Container (4 oz.) Garden Vegetable Cream Cheese.
1 tsp Fresh Lime Juice
Carrot, trimmed into Matchsticks
Cucumber, don't peel, trimmed into Matchsticks.
Large Radishes, trimmed into Matchsticks.
Red Bell Pepper, trimmed into Matchsticks.
Avocado, diced.
A Bowl of your favorite Ranch Dressing.
Fresh Sprigs of Parsley for Garnish
Salt and Pepper to taste.

Here's what you'll need:
A Large Vegetable Peeler

Slice each Zucchini, (don't peel) into this long strips.
Transfer to Paper Towels and Pat Dry.

In a Small Mixing Bowl:
Cream Cheese
Lime Juice
Mix until Creamy Smooth.

Lay out a Zucchini Strips Horizontally, in front of you on a flat surface.
Spread each one with a layer of Cream Cheese.

Gather some of each of the Matchstick Vegetables and some Diced Avocado and place them onto the Left End of the Zucchini Strips.
Beginning at the Left End, Roll the Strip tightly.

Transfer to a Serving Platter, standing up.
Garnish with a Sprig of Fresh Parsley.
Serve with a Bowl of Ranch Dressing.
Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!

Soufflé and Bibb Lettuce, with Bistro Vinaigrette

A Soufflé, a simple and easy Soufflé. When we think of a Soufflé, it's usually something French and something difficult so we never try one. This is the Soufflé for the inexperienced Chef, the Home Cook, the person that wants to make an impression. It's light, fluffy and most of all, it's very easy.

Serve it with a Simple Bibb Lettuce Salad and a French Bistro Vinaigrette Dressing. (recipe to follow)

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 1 1/2 Qt. Soufflé Dish coated with a Vegetable Cooking Spray or Brush well with Softened Butter.

6 Eggs, separated
1 - 8 oz. container of Chive and Onion Cream Cheese.

In a Mixing Bowl with a an Electric Mixer on High:
Egg Whites
Beat until Stiff Peak.

In another Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Egg Yolks
Beat just until well combined.

Gently Fold in by Hand with a Silicone Spatula:
Egg Whites
Fold in just until combined.

Spoon into the Soufflé Dish.
Smooth the top with a Spatula.

Bake for 25 minutes.
It should Puff Up and be Golden Brown.


French Bistro Vinaigrette:

Bibb Lettuce
You can add your favorite Salad Ingredients.

In a Mixing Bowl:
1/2 C Olive Oil
1/4 C White Wine Vinegar
3 TBS Creme Fraiche
1 tsp Whole Grain French Mustard
1/4 tsp Granulated Sugar
Salt and Pepper to taste

Whisk well.
Transfer to a serving Bowl.
Drizzle over Bibb Lettuce.


Enjoy!
Peace in the Kitchen!

Jiffy Corn Casserole

I have so many recipes using Corn. It may be my favorite Casserole ingredient. I also love great Cast Iron Skillet Corn Bread. This is one of the plain Corn Casserole recipes that I make.

Jiffy Corn Casserole:

This is a vintage Amish/Mennonite recipe from one of my many cookbooks from the Mennonite Relief Sale in Kansas.

Here's what you'll need:

Preheat the Oven to 375 Degrees.

1 - 9" X 13" Casserole Dish

8 TBS Butter, melted
1- 8oz. can of Whole Kernel Corn, drained.
1- 8oz. can of Cream Style Corn
8 oz. (1C of Sour Cream)
2 Egg, beaten.
1 package of Jiffy Corn Muffin Mix
Salt and Pepper to taste

Combine all ingredients in a large mixing bowl.

Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Cheddar Cornbread Waffles

There are so many recipes for a Waffle Iron other than traditional Waffles. I have an entire post dedicated to them. I like this Waffle made with Cheddar Cheese. These can be topped with Salsa and Sour Cream or served with a hefty spoonful of Chili.

Here's what you'll need:
A Waffle Iron

1 1/2 C Flour
1 C Yellow Cornmeal
2 tsp Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 C Buttermilk
2 Eggs
6 TBS Butter, melted
2 C Shredded Cheddar Cheese

Toppings:
Salsa/Piquante Sauce
Sour Cream
Pickled Nacho Jalapeño Slices
Chili
Additional Cheddar Cheese

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Baking Powder
Baking Soda
Salt
Whisk well by hand.

In another bowl:
Buttermilk
Eggs
Whisk well by hand.

Make a well in the Dry Ingredients.
Add:
Wet Ingredients.
Fold in by hand just until combined. Keep it a bit Chunky.

Fold in just to combine well:
Butter
Cheese
Don't over mix.
Keep it a bit Chunky.

Spray the Waffle Iron with Vegetable Cooking Spray.
Add:
3/4 C Batter for a Belgian Waffle Maker, or an amount that fits your Waffle Iron. We have a Belgian Waffle Maker that makes thick Waffles.

Transfer to individual  serving Plates and top with everyone's favorite toppings.

Enjoy!
Peace in the Kitchen!

Hippy Muffins

These are such an iconic Hippy Muffin. We made these in the 60's and 70's.

Hippy Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:

Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.

Fold in by hand just until combined:
Zucchini
Carrot

Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.

Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Vegetable Couscous and a variety of Summer Vegetarian Entrées

Here's a great Summer Vegetarian Entrée ( Vegetable Couscous)  It's served Family Style from a Large Serving Platter.
I'm putting together a collection of Summer Vegetarian Entrées.

Vegetable Couscous
Mushroom Croque Monsieur
Potato and Egg Cocottes
Baked Eggplant with Creamed Spinach
Fettuccine with Asparagus
French Onion Soup Tartine
Stuffed Zucchini Boats
Tex - Mex Penne Pasta
Spinach and Avocado Panini


Vegetable Couscous

Here's what you'll need:
1 - 7-8 quart Heavy Stock Pot with a Lid.
1 - medium Saucepan for the Couscous.

1 1/2 TBS Olive Oil
1 Medium Onion, diced.
2 tsp Minced Garlic
2 TBS Tomato Paste
1 TBS Harissa
1/2 tsp Cinnamon
1/4 tsp Ginger
2 1/2 C Vegetable Broth, divided.
2 lbs of Sweet Potatoes, cut into 1" cubes,
4 Medium Zucchinis sliced into 1/2" pieces.
4 Medium Carrots peeled and cut into 1/2" pieces.
3 C Shredded Cabbage
1/3 C Dried Apricots
1/3 C Golden Raisins
Salt and Peppet to taste
2 C of Canned Chick Peas, drained.
1 1/2 C Dry Couscous

In the Stock Pot on Medium Heat:
Oil, until Hot.
Onion, Sauté until soft.
Garlic for 1 minute.
Stir well.

Add:
Tomato Paste

Harissa
Cinnamon
Garlic
1/2 C Broth
Whisk well until combined.
Bring to a Boil.

Add:
Sweet Potato
Zucchini
Carrot
Cabbage
Apricots
Raisins
Stir well to combine.

Add:
Remaining Broth
Bring Back to a Boil.
Salt and Pepper to taste.

Cover, reduce heat to Low.
Simmer for 1 Hour.
Stirring occasionally.

Remove from Heat.
Add:
Chick Peas, mix well and set aside.
.

Prepare Couscous according to package directions.
Transfer to a Large Serving Platter.
Top with the Vegetables.

Serve Family Style.

Enjoy!
Peace in the Kitchen!


Mushroom Croque Monsieur:

This is a vegetarian version of the classic French Croque Monsieur.

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

 Filling:
12 Slices of French Country Style Bread
8 TBS Softened Butter, divided.
1 - 8 oz. Package of Crimini Mushrooms
2 TBS Minced Shallot
2 C Shredded Gruyère Cheese
2 TBS Grated Parmesan Cheese

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

In a Saucepan on Medium Heat:
Butter until Melted.
Flour
Whisk 2 minutes.

Add:
Milk
Whisk well.
Increase Heat to Medium High.
Whisk until it Boils.
Continue heating for 5 Minutes.
Remove from Heat

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


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

In a Skillet on Medium High Heat:
3 TBS Butter until melted.
Mushrooms
Shallot
Sauté for 8 minutes. Stirring often.
Transfer to a Bowl to cool.

Heat the Broiler in the Oven.
Spread each slice of Bread on 1 Side with remaining Butter.
Transfer to the Sheet Pan, Butter side up.
Watch carefully as it broils just until Golden Brown.

Remove to a Rack to cool completely.

Have the Oven preheated to 350 Degrees.

On the Sheet Pan:
6 of the Bread Slices, Golden Side down.
Sprinkle with some of the Gruyère Cheese.
Top with another slice of Bread, Golden Side Up.

Press to Compress.
Spread 2 TBS of Sauce over the top of the Bread.
Top evenly with Mushroom Mixture.
Sprinkle evenly with remaining Gruyère Cheese.
Sprinkle evenly with Parmesan Cheese.

Return to the Oven and Bake for 10 minutes.
Until the Cheese is Golden Brown.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!



Potato and Egg Cocottes
This Recipe make (4) - 1 C Ramekins coated with a Vegetable Cooking Spray.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Sheet Pan


1 Pound of New Potatoes
1 TBS Olive Oil
2 C Sliced Shitake Mushrooms
1 C Sliced Crimini Mushrooms
1 Small Onion, sliced.
Salt and Pepper to taste.
2 C Baby Spinach
1 3/4 C Prepared Creamy Mushroom Soup
1 C Shredded Fresh Fontina Cheese, divided.
4 Large Eggs

Heat the Potatoes in a Microwave for 8 minutes.

In a Large Skillet on High Heat:
Oil, until Hot.
Add:
Mushrooms
Onion
Salt and Pepper to taste.
Cook 5 minutes.
Stir often.

Add:
Spinach
Soup
Cook an additional 2 minutes.

Mash the Potatoes with a Blending Fork, lightly.
Divide the Potatoes evenly among the Ramekins.
Sprinkle half of the Cheese over the Potatoes.

Crack 1 Egg on top of each Ramekin.
Transfer to the Sheet Pan in the middle of the oven.
Bake for 13 - 15 minutes.
Move the rack to the top shelf under the Broiled.
Turn the Oven to the Broiler.
Broil 1 - 2 minutes, until the whites are firm and the yolks are still runny.

Serve Immediately.

Enjoy!
Peace in the Kitchen!




Baked Eggplant with Creamed Spinach

Here's what you'll need:
Preheat the Oven to 375 Degrees.
1 - Sheet Pan, lined with Foil and coated with a Vegetable Cooking Spray + additional Spray.

1/2 C Flour
1/2 C Bread Crumbs, divided
1/2 C Grated Parmesan Cheese
2 Large Eggs, beaten.
4 - 3/4" Thick slices of Peeled Eggplant. Cut from the Center.
Salt and Pepper
1 - Box of Frozen Spinach, thawed and squeezed dry. Set aside.
1 oz. Cream Cheese
1 C Prepared Marinara Sauce
1 C Shredded Mozzarella Cheese

Spoon Flour into a bowl large enough to hold a slice of Eggplant.
Spoon Bread Crumbs and Parmesan Cheese into another bowl and whisk well. (remove 1 TBS and set aside)
Pour Beaten Egg into another bowl.

Season Eggplant to taste with Salt and Pepper.
Coat the Eggplant Slices.
Dip in Flour then Egg then Breadcrumbs. Coating each side well.
Lightly Spray each side with Vegetable Cooking Spray.
Transfer to the Sheet Pan.
Bake 12 minutes.
Flip them and Bake an additional 12 minutes.
Remove Pan to a Rack and set aside.
Keep the oven on.

In a Large Skillet on Medium High Heat:
Coat with Cooking Spray.
Add:
Spinach
Cook for 3 minutes.
Transfer to a Tea Towel.
Squeeze out excess liquid.
Transfer to a Cutting Board and Chop into small pieces.

Wipe the Skillet clean with Paper Towels.
Spray it again with Cooking Spray.
Place it on Medium High Heat.

Add:
Spinach
Cream Cheese
Reserved Bread Crumbs
Cook 3 minutes.
Stirring often.

Spread each slice of Eggplant with some of the Marinara Sauce.
Spoon some of the Spinach Mixture on top.
Sprinkle with Mozarella Cheese.

Return to the Oven to Bake for an additional 5 minutes.

Serve Immediately.

Enjoy!
Peace in the Kitchen!


Fettuccine with Asparagus

Here's what you'll need:
A Large Skillet with a Lid
Food Processor

5 TBS Olive Oil
5 Garlic Cloves, minced
2 Pounds of Fresh Asparagus. Trim and cut into; 1" Lengths on the diagonal.
3 TBS Fresh Lemon Juice
1/4 tsp Pepper
Salt to taste
8 0z. Fettuccine Pasta
1 TBS Lemon Zest

In a Skillet on Medium Heat:
3 TBS Oil until Hot.
Add:
Garlic
Sauté 2 minutes.

Add:
Asparagus
Salt to taste
Sauté 2 minutes.
Cover and cook for 5 minutes.
Remove half of the Asparagus and set aside.

Continue cooking Asparagus in the Skillet for an additional minute.
Transfer to a Food Processor.
Add:
Lemon Juice
Pepper
Remaining Oil
Pulse until Creamy Smooth.

Cook Pasta according to Package Directions.
Drain, reserving 1/4 C of the Water.
Return Pasta to the Pot.
Add:
Asparagus Sauce
Reserved Pasta Water
Lemon Zest

Stir in Reserved Asparagus.
Serve Hot.

Enjoy!
Peace in the Kitchen!


French Onion Soup Tartine

Here's what you'll need:
Preheat the Oven to Broil
A Sheet Pan lined with Foil

2 TBS Olive Oil, divided.
1 Medium Vidalia Onion, Quartered and Sliced.
1 Medium Red Onion, Quartered and Sliced.
3 Small Yellow Onions, cut to 1/8" Slices.
2 TBS Dry White Wine
2 C Vegetable Broth
1/2 tsp Honey
1 Sprig of Fresh Thyme
4 Slices of Country French Bread
1 C Grated Gruyère Cheese

In a Saucepan on Medium Heat:
1 TBS Oil, until Hot
Add:
Vidalia Onion
Red Onion
Cover and cook 15 minutes.

In a Large Skillet on Medium High Heat:
Remaining Oil
Yellow Onion Slices
Cook 5 minutes.
Flip them and cook an additional 5 minutes.
Transfer to Paper Towels to drain.
Remove and Set Aside 12 of the best looking Slices.
Chop the remaining.
Add them to the Saucepan with the other Onions.

Continue cooking for 5 minutes, uncovered.
Stir often.

Add:
Wine
Cook for 2 minutes, stirring.
Most of the liquid should evaporate.

Add:
Broth
Honey
Thyme
Salt and Pepper to taste.
Simmer for an additional 20 minutes.
Stirring often.
Most of the liquid should evaporate.
Remove from Heat and set aside.


Preheat the Oven Broiler.
Transfer the Bread slices to the Sheet Pan.
Spread each Slice with an equal amount of the Onion Mixture.
Sprinkle evenly with Cheese.
Top each piece with 3 of the reserved Onion Slices.
Broil 2 - 3 minutes.
Cheese should be Golden Brown.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Stuffed Zucchini Boats

Here's what you'll need:
Preheat the Oven to 350 degrees.
! Sheet Pan lined with Foil.


4 Large Zucchinis, Cut in half lengthwise. Scoop out Seeds and remove.
Scoop out some of the Flesh leaving 1/4" of the Shell.
Chop the Flesh and set aside.

1 TBS Olive Oil
1 1/2 C Diced Onion
1 C Diced Red Bell Pepper
1 C Cooked Chickpeas
1 C Diced Fresh Tomatos, seeded.
2 tsp Dreid Thyme
1 C Shredded Gruyère Cheese
4 C Plain Yogurt1/2 tsp Paprika
1/2 C Bread Crumbs

Transfer the Zucchini Boats to the Sheet Pan.

In a Skillet on Medium Heat:
Oil, until Hot.
Add:
Onion
Bell Pepper
Chickpeas
Tomato
Thyme
Reserved Zucchini Flesh.
Cook 5 minutes, stirring occasionally.

Fill each Zucchini Boat with 1/2 C of the Mixture.

In a Small Mixing Bowl:
Cheese
Yogurt
Paprika
Stir to combine well.
Top each Boat evenly with the Mixture.
Sprinkle evenly with Bread Crumbs.
Bake 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Tex - Mex Penne Pasta

Here's what you'll need:
Food Processor
Pasta Pot

1 C Packed Fresh Cilantro Leaves
1 1/2 C Corn, divided.
1/3 C Heavy Cream
1 Garlic Clove, minced.
1 1/2 tsp  Cumin, divided.
8 oz. Penne Pasta
1 TBS Olive Oil
2 Poblano Chiles, halved, seeded, Sliced at an angle in 1/2" Strips.
1 Medium Onion, Sliced.
Salt and Pepper to taste.
1/2 C  Crumbled Queso Fresco

In the Food Processor:
Cilantro Leaves
1/2 C Corn
Cream
Garlic
1/2 tsp Cumin
Pulse to Purée.
Set Aside.

Cook Pasta according to package directions.
Drain, reserving 3/4 C of the Liquid.

In a Large Skillet on High Heat:
Oil, until Hot.
Add:
Chiles
Onion
Cook 10 minutes.

Add:
Remaining Corn
Remaining Cumin
Stir to mix well.

Add:
Pasta
Cilantro Cream
Toss to combine.
Add enough of the Reserved Liquid to moisten, 1/4 C at a time.
Stir to combine well after each addition.
Season to taste with Salt and Pepper.

Transfer to a Large Serving Platter.
Sprinkle with Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Avocado and Spinach Panini
A Panini Maker or a Cast Iron Grill Pan.
Another Cast Iron Skillet to use as a weight when using a Grill Pan.


4 - 4 oz. Ciabatta Rolls, split in half.
1/2 C Shredded Swiss Cheese
2 Avocados, halved and thinly sliced.
1/3 C of thinly sliced Smoked Sun Dried Tomatoes
2 TBS Diced Red Onion
2 C Baby Spinach Leaves


On each half of the Rolls, layer in the following order:
Cheese
Avocado
Tomato
Onion
Spinach
Add the top of the Sandwich.
Spray it with Vegetable Cooking Spray.

Spray a Grill Pan with Vegetable Cooking Spray.
Grill each Sandwich weighted down with a skillet or Grill weight.
Grill 2 minute on each side.
(4 minutes on a Panini Maker)

Serve immediately.

Enjoy!
Peace in the Kitchen!

Sugar Cookie Icing and a Sugar Cookie Recipe

There are 2 links here, 1 is for incredible Sugar Cookie Icing and the other is the recipe for the Cookies.
Christmas decorated Sugar Cookies are icon to serve during the Holidays.
These are my favorite recipes for making the perfect decorated Christmas Cookies.

http://www.theslowroasteditalian.com/…/best-tasting-sugar-c…


cookie recipe

Enjoy!
Peace in the Kitchen!

Crustless Lemon/Coconut Pie

Here's another simple Pie that creates it's own Crust. Not everyone is comfortable making Pie Crust. This is a great alternative. I have other repose with the same results.

Lemon/Coconut Pie without a Crust

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan greased well with Room Temperature Butter.

2 C Whole Milk
1 C Flaked Coconut
4 Large Eggs
1 tsp Vanilla
1/2 C Flour
8 TBS Butter, melted
3/4 C Granulated Sugar
Juice of 1 Lemon
Zest of 1/2 Lemon

In a Large Mixing Bowl:
All ingredients.
Whisk by hand until well combined.

Spoon into the Pie Pan.
Bake 45 minutes.

Remove Pan to a Rack to cool completely.
Refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!

Icing, my favorite recipes

I decided to do a collection of Icing recipes.
I spent some time as a Cake Decorator in the 80's.
My favorite Icing that we made is called Better Cream....... no it's not Butter Cream!
Once you try it, you'll understand the name.




You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing

Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt
1 - 8 oz.  Thinnest recommended for a Cake  1/2 Pint of Heavy Cream ( 4 oz. for Medium /Stiff , recommended for Piped Cupcakes and Decorative Piping on Cakes), ( 6 oz. for Thin) recommended for a light filling.
The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!

Peace in the Kitchen!


Chocolate Icing:

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.


Coconut Icing

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

In a Saucepan on Medium Heat:
Butter
Milk
Bring to a boil, stirring until the Butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.



Pineapple Icing:

8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar

In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.

Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.


German Chocolate Icing:

12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans


In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.

Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.

Cream Cheese Icing

This is a great icing for a Carrot Cake.
Of course I double it because I love Icing.
If you double it and don't use it all, it can be refrigerated for up to 1 week.

Here's what you'll need:
This is made by hand in a Large Mixing Bowl with a Hand Mixer.

8 oz. Cream Cheese, room temperature.
3/4 C Softened Butter or 5 1/3 TBS.
3 1/2 C Confectioner's Sugar
1 tsp Fresh Lemon Juice
1 1/2 tsp Lemon Zest

OPTION:
If you don't want to make it with Lemon, add 1 tsp Vanilla.

In the Mixing Bowl with Hand Mixer on Medium Speed:
Cream Cheese
Butter
Beat until Creamy Smooth and completely combined.

Add:

Sugar
Gradually in 3 separate portions.
Beat just until combined after each addition.
Add Juice and Zest or Vanilla.
Mix just until combined!

Transfer to a covered container and refrigerate until ready to use. Bring to room temperature and spreadable consistency when ready to Frost a Cake.

Enjoy!
Peace in the Kitchen!

Hippy in the Kitchen Tie Dyed Easter Eggs using Cool Whip

What a crazy concept. Pretty Far Out if you ask me! I love this easy, messy, very Groovy way to Dye Easter Eggs. It's very appealing to The Hippy in the Kitchen.

I'm simply posting the link so I have the authority to add photographs.
I think these will make it into our Easter Baskets this year.

Spread the Cool Whip evenly over the Sheet Pan
Drip a variety of Neon Food Colors over the Cool Whip.
Swirl lightly with a toothpick.
Wear plastic gloves and roll the hard boiled eggs in the Cool Whip.
Allow to sit for 30 minutes.
Remove Eggs, Wipe with a paper towel.
Wash under running cold water.

Tie Dyed Easter Eggs

Here's what you'll need:
1 Sheet Pan
Hard Boiled Eggs
A Container of Cool Whip
Neon Food Colors
Disposable Plastic Gloves



Enjoy!
Peace in the Kitchen!

Easy Apple Coffee Cake

I know that some people are opposed to pre made Cake Mixes, and that's OK. However, in a pinch, when you need a quick dessert, this is it! It's a great Breakfast Coffee Cake or Dessert. There are only 2 ingredients that you can always have available in your Pantry. Mix them together and Bake! That's it.  ( 3 ingredients if you count the Butter to grease the pan.) It really doesn't get any easier that that.

OPTION:
Peach Pie Filling

Easy Apple Coffee Cake

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

1 - Can of Apple Pie filling
1 Box of Angel Food Cake Mix

Mix well in a Bowl.
Spoon into the Pan.
Bake 20 - 30 minutes. Until the top begins to brown.

Remove to a Rack to cool for 10 minutes.
Serve Warm with a good Cup of Coffee!

Enjoy!
Peace in the Kitchen!

Easter Bundt Cake

This is not a difficult or complicated cake. It's just colorful and the perfect cake for The Hippy in the Kitchen.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 12 C Bundt Pan. Choose a simple Design like the Classic Original Bundt Pan.
4 - Small Separate Bowls to divide the Batter by color.

LorAnn Gourmet Gel Food Coloring
This is the Food Coloring I use for Macarons.
It was recommended in the Macaron Classes I've taken.
It's the only Food Coloring I use.

1 -  Duncan Hines Classic White Cake Mix.
1 tsp Orange Extract
Food Coloring: ( I use Gel Food Coloring)
Orange
Yellow
Green
Blue

Glaze:
1 1/2 C Confectioner's Sugar
2 TBS Water
1/2 tsp Vanilla

In a Large Mixing Bowl:
Prepare the Cake Batter according to the package directions.
Add:
Orange Extract
Stir to combine well.

Divide the Batter equally among the 4 Bowls to prepare them with Color.
Create the Four Colors among the Bowls: Orange, Yellow, Green, Blue.
Stir to combine well to create the intensity of your desired color.
The average is 50 drops of coloring. 25 for Yellow. Or, create your own colors.

Spray the Pan with a Vegetable Cooking Spray or use Brush well with Pan Release Mix:
 (get every crease and crevice of the design) Here's the mix recipe: (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 keeps forever!

Begin by gently spooning the Batter into the Pan in the following order:
Orange
Yellow
Green
Blue
Do not stir the Batter.

Bake 30 - 35 minutes.
A Toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 10 minutes.
Invert the Cake onto the Rack to cool completely.

Prepare the Glaze.

In a Small Mixing Bowl:
Sugar
Water
Vanilla
Stir to combine well.

Transfer to a Zip Lock Bag.
Snip off one of the corners of the bag to create a very small hole.
Squeeze the Glaze in a Zig Zag design.


Enjoy!
Peace in the Kitchen!

Hominy and Green Chile Casserole

I recently read a story about  this recipe. I did some research and decided to post it on my Blog. I happen to love Hominy. My mother served it to us when I was a child. I must have loved it or I would have passed on this recipe. This is considered a comfort food.


I've adapted the recipe without compromising the original.

Hominy and Green Chile Casserole

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Cast Iron Dutch Oven

2 Cans of Yellow Hominy, drained.
2 - 4 oz. Cans of Diced Green Chiles, undrained.
2 C Sour Cream
2 C Shredded Cheddar Cheese + additional for Garnish.

Mix all ingredients in a Large Mixing Bowl.
Stir to combine well.

Transfer to the Casserole Dish.
Bake for 15 - 20 minutes.

Serve individual servings topped with additional Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Easy Cobbler

I love Peach Cobbler. You can use Fresh Peaches if you prefer. (about 5 good sized Peaches, peeled and sliced) but I have no problem using canned Peaches.
The idea behind this recipe is that it's easy and peeling Peaches for me is not something I consider to be easy.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish
Vanilla Ice Cream or Whipped Cream to Serve.

8 TBS Butter, melted.
1 C Whole Milk
1 C Granulated Sugar
1 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 quart of Fruit. (Peaches, Cherries, Blackberries.)

(I make Peach Cobbler with 2 - 16 oz. Cans of Sliced Peaches, drained.)

In the Baking Dish:
Melted Butter

In a Mixing Bowl:
Milk
Sugar
Flour
Baking Powder
Salt
Whisk well.
Slowly pour Batter over the Butter.
DO NOT STIR.

Cover evenly with the Fruit.
DO NOT STIR.

Bake for 1 Hour.
Remove Dish to a Rack for 5 minutes.
Serve Warm.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Pasta Primavera

This Pasta Primavera is made with Spring Vegetables and Herbs: Yellow Squash, Zucchini, Carrots, Bell Pepper,
Tomatoes, Green Beans Asparagus, Onion, Basil and Parsley.
I like this version because it's not served with a Cream Sauce.
I usually make this for Easter.

Italian Seasoning

Pasta Primavera:

OPTIONAL: Added Fresh Garnishes.

Flaked Grilled Salmon
Tuna Fish
Black Olives
Cornichons (Pickles)
Chopped Hard Boiled Eggs
Add these toppings to individual servings.

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet Pan lined with Foil.

1 - 12 oz. Box of Penne Pasta
1 Yellow Summer Squash, chopped
1 Zucchini, chopped
1 Carrot, julienned
1/2 Red Bell Pepper, julienned
1/2 Pint Grape Tomatoes, cut in half.
1 C of 1" pieces of Fresh Green Beans
5 Large Asparagus Spears cut into 1" pieces.
1/4 C Olive Oil, divided
1 TBS Italian Seasoning
1 TBS Lemon Juice
1/4 tsp Salt
1/4 tsp Pepper
1 TBS Butter
1/4 Large Onion, chopped
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 C chopped Fresh Basil
1/3 C chopped Fresh Parsley
3 TBS Balsamic Vinegar
Fresh Romano Cheese

In a Large Soup Pot on Medium High Heat:
Pasta
Fill with Water
Bring to a Boil
Cook 10 - 12 minutes.
Drain completely.
Set aside.

In a Large Mixing Bowl:
Squash
Zucchini
Carrot
Bell Pepper
Tomato
Beans
Asparagus
2 TBS Oil
Salt
Pepper
Lemon Juice
Italian Seasoning
Toss to coat well.

Transfer to the Sheet Pan.
Roast for 15 mins.
Remove to a rack until ready to use.

In a Large Skillet:
Heat the Skillet
Add:
Remaining Oil
Butter
Heat until Butter melts.

Add:
Onion
Garlic
Sauté for 5 minutes, stirring.

Add:
Pasta
Lemon Zest
Basil
Parsley
Vinegar
Toss Well.
Cook for 5 minutes, stirring.

Transfer to a Large Serving Bowl.

Add:
Vegetables
Toss well.
Top with Shaved Romano Cheese, as much or as little as you like.

Serve immediately.

Enjoy!
Peace in the Kitchen!

The Perfect Hard Boiled and Peeled Eggs

A dear friend from College contacted me about the difficulty of peeling Fresh Eggs that have been Hard Boiled. She raises her own Chickens and wanted some help.
I sent her my recommendations, she tried them, and sent me the photograph below with the caption, "Perfect"
Thank you Jane for sharing your photograph with me.
After realizing that I had never written a separate post about this (it was included in my Tips, Hints and More Post) I decided to re write it and share it in a separate Post on the Blog.

Jane's photograph of her Hard Boiled and Peeled  Fresh Eggs!
Notice the large portion of the Shell that was released.
They look yummy and when she cuts them open, they will have the
brightest yellow/orange Yolks that you could ever imagine.
 The taste is incredible too.
We love Farm Fresh Eggs!

 Perfect Hard Boiled and Peeled Eggs:

As many Eggs as you want to Hard Boil so that they cover the entire bottom of a Saucepan. (you don't want space for them to roll around when Boiling)
Add enough Water to just cover the Eggs.

Over Medium High Heat, bring the Water to a Boil. Uncovered
Boil for 10 minutes.
Remove from heat , drain the water and replace it with cold water and cover the eggs completely in the saucepan.

Add some Ice Cubes.
When completely cooled, peel the Eggs.

For Soft Boiled Eggs, 

Boil Water in a Saucepan.

Place Eggs in Boiling Water.  Uncovered.

Boil for 7 Minutes. Remove from Heat.

Drain Water and replace it with Cold Water.

Add some Ice Cubes. When completely cooled, peel the Eggs. 

Here are my Personal Tips about Peeling:

This is  recommended for Commercial Eggs as well as Fresh Eggs, if you have your own Chickens.
Eggs are easier to peel if they have been around for at least a week and even two (refrigerated) before hard boiling them. New eggs are virtually impossible to peel.
The longer the egg sits, the more the membrane beneath the shell separates from the shell, making peeling easier.
Think about Commercial Eggs that are labeled with a "use by" date. The use by date is 45 days from when the eggs were first packaged.
It is even better if they rest for 2 weeks. We always put aside eggs just to keep for hard boiling if we're planning to have Deviled Eggs or to make Egg Salad.

When the Eggs are Hard Boiled:
Tap the Egg on the Large end first to make some cracks in the shell, then the small end.
Continue making a million cracks in the entire shell before attempting to peel it. I even roll mine to get the cracks.

Under Cold running Water:
Remove the large end first by peeling away from you with your thumb rather that toward you.
The large end tends to be where the membrane connects the closest.
Once you've gotten under that membrane, continue peeling under cold running water.
Sometimes the entire bottom half of the shell will release.
This is just my personal method after years of frustration.

Enjoy!
Perfectly Hard Boiled and Peeled Eggs!

Puff Pastry Pockets

These are a great Meal, Side Dish or even an Appetizer.
There isn't really a recipe so I'm going to explain how to make them.
You can be creative and fill them with your favorite items.
I'll give some suggestions.

Here are some suggested ingredients:
Pepperoni Slices
Marinara Sauce
Shredded Mozzarella Cheese

Pesto
Fresh Baby Spinach Leaves
Fresh Mozzarella Slices

Tomato Slices
Swiss Cheese Slices

Ham and Swiss Cheese

Create a Rueben with Corned Beef and Cabbage with Thousand Island Dressing .

Any other favorite  ingredients!


Puff Pastry Pockets:

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper

1 Package of Refrigerated Puff Pastry Sheets. (thaw, if frozen)
Any filling that you like.
1 Egg, beaten for an egg wash.

Roll out the Pastry.
Cut it into 6 equal Rectangles.
This makes 3 Pastries.

Place 3 of the Pieces on the Sheet Pan.
Top it with your favorite fillings.
Add another Piece on Top.
Seal the edges with the Tines of a Fork.
Brush with Egg Wash

Bake 15 - 20 minutes until Flaky and Golden Brown.

Serve Hot

Enjoy
Peace in the Kitchen!

Fried Mashed Potato Patties

I can't say enough about this side dish. I love these Mashed Potato Patties.

My "Chicken" Fryer Skillet is 3 3/4" Deep and 11" in diameter.
We found this incredible vintage Cast Iron Skillet in an Antique Mall in Guthrie, Oklahoma
on our way to visit our family in Kansas. I also has a Lid.

Fried Mashed Potato Patties

Here's what you'll need:
A Large Deep Cast Iron Skillet. I have a vintage "Chicken Fryer" Cast Iron Skillet.

Vegetable Oil, enough to fill your Skillet 1/3 of the way up.
2 1/2 C Mashed Potatoes
1/2 C Shredded Sharp Cheddar Cheese
1 TBS of Sliced Green Onions + additional for Garnish.
1/2 tsp Tabasco Hot Sauce
1/2 tsp Salt
1 Large Egg, beaten.
1 - 8 oz. Container of Sour Cream
Flour

In a Skillet on Medium High Heat:
Oil
Heat to frying temperature. 300 - 350 degrees. Use a Candy Thermometer or test by dropping a bit of Dough into the Oil to determine the correct temperature.  An easy way is to add 1 Kernel of Popping Corn, and it reaches the perfect temperature when it Pops.

In a Mixing Bowl:
Potatoes
Cheese
Onions
Tabasco
Salt
Egg.
Mix well to form a Dough.
If the Potatoes are runny, add a bit of Flour to create the Dough.

Use a 1 3/4" Cookie Scoop.
Form into a Patty by hand.

Place a few at a time in the Hot Oil and cook for 2 - 3 minuter on each side.

Remove to Paper Towels to drain.
Transfer to a Serving Platter.

Serve hot, garnished with Sour Cream and additional Sliced Green Onions.

Enjoy!
Peace in the Kitchen!

French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate

French Crêpes are easier to make than you may think.
You can dust them with Confectioner's Sugar, drizzle them with Chocolate Syrup or spread them with your favorite Jam or Nutella.

French Crêpes

Here's what you'll need:
A Blender
1 - 12" Non Stick Skillet or a Steel French Crêpe Pan.

1 C All Purpose Flour. Spooned and leveled for a perfect Cup.
1 TBS Granulated Sugar
1/4 tsp Salt
1 1/2 C Whole Milk
4 Large Eggs
3 TBS Butter, melted + additional for the Pan.

In the Blender:
Flour
Sugar
Salt
Milk
Eggs
Butter
Purée until Smooth and Bubbling on the Top. (30 seconds)
Set aside to rest at room temperature for 15 minutes.

In the Pan on Medium Heat:
Preheat the Pan.
Lightly coat it with additional Melted Butter.

Add:
1/3 C Batter
Swirl to cover entire bottom of Pan.
Cook until Golden Brown. (2 - 3 minutes)
Loosen the edge with a Silicone Spatula.
With the help of your fingertips, Flip it Quickly.
Cook for 1 minute.
Slide onto a Platter.
Repeat by adding additional butter to the Pan and continue to use all of the  Batter.


French Chocolate Mousse

1 Pound of Dark Chocolate, finely chopped.
2 TBS Butter
1 C Granulated Sugar, divided.
6 Egg Yolks
6 Eggs Whites
1 TBS Chocolate Liqueur
2 C Heavy Cream

In a Double Boiler or a Glass Heat Proof Bowl over a Saucepan of simmering water:
Chocolate
Butter
1/2 C Granulated Sugar
Do Not Stir.
Heat about 10 minutes until the Chocolate has melted.

Remove from Heat.

Add:
Egg Yolks
Chocolate Liqueur
Stir well until it begins to thicken.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on High until Soft Peak.
Continue Whisking.
Add:
Remaining 1/2 C Sugar
Whisk well to Stiff Peak.

To the Chocolate Mixture:
1/3 of the Egg White Meringue.
Vigorously Whisk by Hand until completely incorporated.

Add:
Remaining Meringue.
Fold Gently with a Silicon Spatula until completely incorporated creating
a Pudding Consistency.
Spoon into a covered airtight container.
Refrigerate for 3 hours.

1/2 Hour before serving:
Whip the Heavy Cream.
Add 1 1/2 C of the Whipped Cream to the Chocolate.
Fold by hand until completely incorporated.

Divide among Bowls or Glasses and add a Dollop of the remaining Whipped Cream.




French Ganache Hot Chocolate (it's thicker and creamier than American Hot Chocolate)

Makes 4 -6 servings.

8 oz. Bittersweet Chocolate, Chopped.
1 3/4 C Whole Milk
1/2 C Heavy Cream
2 TBS Brown Sugar
1/2 tsp Vanilla

In a Saucepan on Medium Heat Low Heat:
Chocolate
Milk
Cream
Sugar
Vanilla
Whisk until it comes to a Simmer .
It should be Creamy Smooth and begin to Thicken.

If it's too thin, simmer longer.
If it's too Thick, add additional Whole Milk.

Ladle into Mugs and Serve immediately.

Enjoy!
Peace in the Kitchen!

Baked Stuffed Jalapeños in a Bundt Pan

Here's a clever way to make Jalapeño Poppers. I've tried many techniques and I've have gadgets and accessories to make them. I've got a Jalapeño Popper roaster that's used to make them in a  barbecue grill.   I bought a gadget just to clean out the seeds.  This is a great way to bake a large amount of Jalapeño Poppers to serve at a Picnic or as an Appetizer at a Party.

Baked Stuffed Jalapeños in a Bundt Pan

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 -Bundt Pan (use a simple design)
Foil

40 - 50 Jalapeño Peppers (Slice off the tops and scoop out the seeds with a paring knife or a small spoon.
Rinse them to remove any remaining seeds.

8 oz. Shredded Mexican Four Cheese Blend.
8 oz. Shredded Pepper jack Cheese or Hatch Jack Cheese.
8 oz. Cream Cheese, room temperature.
1/2 C Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Creole Seasoning
5 Slices of Cheddar Cheese
5 Slices of Pepper Jack or Monteray Jack Cheese

In a Large Mixing Bowl:

Shredded Mexican Cheese
Shredded Pepper Jack Cheese
Cream Cheese
Mayonnaise
Garlic Powder
Onion Powder
Salt
Creole Seasoning
Mix well by hand with a Silicone Spatula or aWooden Spoon.

Use a small spoon and fill each Jalapeño to the top, with filling.

Transfer them to the Pan, standing cut side up. Stuff them snuggly into the Pan.

Cover the Pan tightly with Foil.

Bake for 45 minutes.

Remove from the Oven.
Increase the Oven Temperature to 425 degrees,

Top the Jalapeños with a Layer of Cheddar Cheese pieces. Trim them to fit.
Top the Cheddar Cheese with pieces of Pepper Jack Cheese.

Return to the Oven.
Bake an additional 15 minutes.

Remove Pan from the Oven.
Serve from the Pan with a Small Fork or Toothpicks, or transfer them to a Serving Platter.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Ice Cream served on a Brioche Roll

No recipe need for this yummy dessert, only a picture!
You can dust it with Confectioner's Sugar or Drizzle it with Chocolate Sauce.

Enjoy!
Peace in the Kitchen!

Lemon Cake

Spring is in the air and Easter will be here soon. I think of Lemon Recipes when I prepare a Menu for our Easter Dinner. Here's a single layer 8" Lemon Cake that is moist and delicious. It will be on my Easter Menu this year.

Here's what you'll need:
1 - 8" Cake Pan buttered well on the side and bottom.
 Cut a round of Parchment for the bottom of the pan.
A Wooden Bamboo or a Metal Skewer to Poke the Cake.

2 Large Meyer Lemons (Zest and Squeeze) You'll need 6 TBS of Juice, Divided!
12 TBS Butter
1 1/4 C Granulated Sugar, divided.
2 Large Eggs
1 Large Egg Yolk
1 1/3 C Almond Flour
1/2 C All Purpose Flour
2 tsp Baking Powder
1 1/3 C Plain Yogurt

In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C Sugar
Lemon Zest
Mix until well combined and creamy smooth.

Add:
Eggs, 1 at a time. Beat just until combined.
Add:
Egg Yolk
Mix until well incorporated.

In a Small Mixing Bowl:
Almond Flour
All Purpose Flour
Baking Powder
Whisk well.

Gradually Fold into the Batter with a Silicone or Wooden Spatula.

Fold in:
Yogurt
2 TBS Lemon Juice.
Just until well combined.

Spoon the Batter into the Pan.
Smooth the top with a Silicone Spatula.
Bake 30 minutes.

While the Cake is Baking:

In a Saucepan on Low Heat:
Remaining Sugar (1/2 C)
Remaining Lemon Juice (4 TBS)
Heat, stirring constantly until the Sugar has completely dissolved.
Set Aside to Cool Completely.

Remove Cake to a Rack to cool completely.

Pierce the entire top of the Cake with a Skewer.
Spoon the Syrup evenly over the top.
Set aside to Cool for 30 minutes.

Invert the Cake onto a Serving Platter.
Remove the Parchment Paper.
Set aside to Cool completely.

Enjoy!
Peace in the Kitchen!