Asparagus and Hard Boiled Egg Casserole

Asparagus and Hard Boiled Egg Casserole:

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced

2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.

1- 26oz. can Cream of Mushroom Soup, undiluted

1 7oz. can of Mushroom Pieces and Stems

1 sleeve of Crushed Ritz Crackers , crushed

3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available

1 stick of Butter, softened

Prepare the hard boiled eggs:

Place eggs in a saucepan just big enough to hold them in the bottom.

Cover with cold water

Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.

Remove from water, cool them in the pot with cold water.

Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter

Layer the Casserole Dish:

1/2 of the Asparagus

1/2 of the Soup

1/2 of the Mushrooms

1/2 of the Egg Slices

1C of the Cheese

1/2 of the Crackers

REPEAT

Melt the remaining butter and drizzle over the Crackers

Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Enjoy!

Peace in the Kitchen!

I decided to make it today in a 9" X 13" Casserole dish. I also added 1 - 4oz. can of diced Green Chiles, drained.

I took photographs along the way just o show the different steps.

Beginning of second layer.

Topped with cracker crumbs and ready to bake for 25 minutes.

It was sprinkled with remaining cheese after the first bake, returned to bake again for 5 minutes.
I broiled it at the end to brown the top.

Pistachio Torte

A Torte is a rich, multilayered cake that's filled with Whipped Cream, Butter Cream, Mousse, Jam or Fruit.
They are cooled and glazed or garnished.
They're usually baked in a Springform Pan.
They can be made with little or no flour, with ground nuts or breadcrumbs.
They can also be topped with Meringue and sliced Almonds.

This is my Pampered Chef Springform Pan with a Tempered Glass Base.
It's my favorite Springform Pan.

Here's what you'll need:
Preheat the oven to 325 degrees.
A  9" in diameter X 2 3/4" High.
 Springform Pan (Sides and Bottom Buttered Well with Cold Butter)
Stand Mixer with a Whisk Attachment
An Electric Hand Mixer
Food Processor


Cake Ingredients :

1 2/3 Cups Raw Shelled Pistachios
6 Large Eggs, separated.
1/8 tsp Salt
3/4 C Granulated Sugar, divided.
The Zest of 1 Lemon grated on a Rasp.


Pistachio Pastry Cream Filling:

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Fold in 1 1/2 C Finely Ground Unsalted, Raw Pistachios.
Combine until Creamy Smooth.
Refrigerate and use as needed.


In a Food Processor:
Pistachios in two batches until they are finely ground like the texture of Cornmeal. Don't over process.
Set Aside.

In a Stand Mixer on Low Speed with a Whisk Attachment:
Egg Whites
Salt
Beat just until combined on Low Speed.

Increase Speed to Medium.
Beat to Soft Peak.

Add:
Gradually add 6 TBS Sugar and continue beating on Medium Speed to Stiff Peak consistency.
Set Aside.

In a Medium Bowl with an Electric Hand Mixer:
Egg Yolks
Remaining 6 TBS Sugar
Beat for 4 minutes until thick and pale.

Fold in Lemon Zest by hand.
Fold this mixture into the Egg Whites with a Large Silicone Spatula.

Fold in the Pistachios in 3 additions just until incorporated.
Don't over work the batter.

Spoon into the Cake Pan.
Tap it on a flat surface to release any air bubbles.

Bake 40 minutes.
It should begin to pull away from the pan and a toothpick in the center
should come out clean.

Remove the Pan to a Rack and cool for at least 15 minutes.
Release the sides of the Springform Pan.
Allow it to Cool Completely.

Transfer the Cake to a Large Serving Platter

Use a  long Serrated Bread Knife to Slice the Cake in half horizontally.
Set the top aside.

Spread the Bottom with a thick layer of Pistachio Pastry Cream.
Add the top layer and Frost it with additional Pastry Cream.

Enjoy!
Peace in the Kitchen!

Baked Oatmeal

This recipe has a Batter that's prepared ahead of time and refrigerated over night and baked the next morning.
This is a basic recipe. You can add Raisins, Chopped Apricots, Chopped Walnuts or Chopped Pecans.
Add them when you fold in the Oats.
I like mine plain, topped with Butter and Warm Milk.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 Quart Casserole Dish buttered well.

1/3 C Butter
2 Large Eggs
3/4 C Brown Sugar
1 1/2 tsp Baking Powder
1 1/2 tsp Vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Salt
1 C Whole Milk + 2 TBS
3 C  Quick Cooking Steel Cut Oats

In a Medium Mixing Bowl:
Eggs
Whisk well.

Add:
Sugar
Baking Powder
Vanilla
Nutmeg
Cinnamon
Salt
Whisk well until Creamy Smooth.

Add:
Butter
All of the Milk
Whisk well.

Fold in the Oats by hand with a silicone spatula or wooden spoon.
Stir just until combined.
Cover with Plastic Wrap.
Refrigerate overnight.

The next morning:
Bake uncovered 35 - 45 minutes. The center should be set.

Enjoy!
Peace in the Kitchen!

Baked Rice Pudding

I have a few other recipes for Rice Pudding that aren't baked. This is just a bit different and equally delicious.
My mother made a non baked version of Rice Pudding when I was small. I always liked it.

Baked Rice Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 or 2 Quart Casserole Dish buttered well.
A Roasting Pan for a Bain Marie, (Water Bath)

2 Large Eggs, beaten
1/3 C Granulated Sugar
1/4 tsp Salt
1 1/2 tsp Vanilla
1 1/2 C Milk
3 TBS Butter
1 1/2 C Cooked Rice
1/2 C Raisins
1/2 tsp Nutmeg

In a Mixing Bowl:
Eggs, whisk well.
Sugar
Whisk well.
Salt
Vanilla
Whisk well.

In a Saucepan on Medium Heat:
Milk
Heat until scalded. (4 - 5 minutes)

Add:
Butter
Whisk until melted.
Add this to the Egg Mixture.
Whisk well.

Fold in Rice by hand with a Silicone Spatula or Wooden Spoon.
Fold in Raisins by hand.
Mix well.

Spoon into the Casserole dish.
Sprinkle the top with Nutmeg.

Set the dish in a Roasting Pan and place it in the oven.
Add Hot - Boiling Water 1/2 way up the side of the Casserole Dish.

Bake for 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!

Cheddar and Rosemary Cookies and additional Savory Cookies/Biscuits/Snaps

Yes, you read that correctly. I like Savory Cookies........Biscuits? I call them cookies. I have other favorite Cheese Cookie recipes that I've been making for many years. I included them at the end of this recipe.
This one adds the flavor of fresh Rosemary.

Here's what you'll need:
Preheat the oven to 325 degrees.
A Food Processor
2" Round Biscuit Cutter
Sheet Pans lined with Parchment Paper.

1 3/4 C Flour + additional for flouring a surface.
1/2 lb. of Sharp Cheddar Cheese, grated.
1/2 tsp Kosher Salt
1 TBS Fresh Finely Chopped Rosemary
1/8 tsp Cayenne Pepper
16 TBS Butter, cubed while cold.

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse just to combine.

Add:
Cubes of Butter, a few at a time until the dough begins to come together.
Remove and finish working the Dough with your Hands, forming a Ball.

Flour a flat surface with a dusting of Flour.
Roll out the Dough 1/4" thick.
Cut with Cookie Cutter.

TIP:
Roll out the Dough onto Parchment Paper , slide onto a Sheet Pan. Refrigerate for 15 minutes.
Remove the Pan and Cut the Cookies out, on the Parchment Paper.
Remove the excess Dough and leave the Cookie shape on the Paper.
This makes it easier to keep the shape of the cookies.
This TIP is great for a variety of Christmas Cookie shapes.


Bake 20 - 30 minutes until the edges begin to turn Golden Brown.

Remove Pan to a Rack to cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!





White Cheddar Cheese and Rosemary Cookies.

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
A 2" - 3" Plain Round or Scalloped Round Cookie Cutter.

1 3/4 C Flour
1/2 pound of White Cheddar Cheese, Grated.
1/2 tsp Salt
2 tsp finely Chopped Fresh Rosemary.
1/8 tsp Cayenne Pepper
16 TBS Butter, Cold and Cubed

In a Food Processor:
Flour
Cheese
Salt
Rosemary
Cayenne Pepper
Pulse to mix well.

Add:
Butter, a few pieces at a time until it forms a dough.
Remove and knead together by hand.
Cover with Plastic Wrap and refrigerate for 30 minutes.
Roll out the Dough on a lightly floured surface to 1/4" thick.
Cut out shapes with the Cookie Cutter.
Transfer to the Sheet Pan 1" apart.
Refrigerate again for 30 minutes.
Bake for 20 - 30 minutes.

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

Enjoy!
Peace in the Kitchen!




Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!

Peace in the Kitchen!

Almond Cookies, thin and crispy

I happen to like this crispy cookies. I like fat chewy ones too, but I prefer cookies like these.
These are thin and crispy.

I start with Sliced Almonds and finely chop them.
It's easier that chopping whole Almonds.

Choose a good Almond Extract.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper
A Small Cookie Scoop  (1 1/4")

1 1/2 C Butter, softened to room temperature. (24 TBS)
1 C Light Brown Sugar
1 C Granulated Sugar
2 Large Eggs
1 tsp Almond Extract
2 1/4 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 C finely chopped Almonds

In a Stand Mixer on Medium Speed:
Butter
Brown Sugar
Granulated Sugar
Mix for 5 minutes.

Add:
Eggs
Almond Extract
Mix just until incorporated.

In a Mixing Bowl:
Flour
Baking Powder
Salt
Whisk well.
Add this to the Wet Ingredients in the Stand Mixer.
Mix to combine well.

Fold in Almonds by hand.

Use the Cookie Scoop and drop the Dough 3" apart onto the Sheet Pan.

Bake 8 - 9 minutes until the edges are 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!

Fried Onion Patties

I have several recipes for Fried Patties and I love anything made with Onions. Here's a delicious side dish served with a Garnish of Sour Cream and chopped Green Onions.

Fried Onion Patties

Here's what you'll need:
A Cast Iron Skillet

Sour Cream and Diced Green Onion for Garnish.

1 C Flour
2 tsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Pepper
2 TBS Cornmeal
2 1/2 C Diced Onions
1 C Whole Milk
1/2 C Vegetable Oil + additional if needed for Frying.

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Pepper
Cornmeal
Whisk well.

Fold in Onions.

Add:
Milk
Stir together well by hand.

In a Cast Iron Skillet on the Medium High Heat:
Oil, until Hot.

Drop 1/4 C of the Batter for each Patty, into the Hot Oil.
Fry on one side until Golden Brown.
Flip over and continue Frying until golden Brown.

Remove to Paper Towels and Pat Dry.

Transfer to a Serving Platter.
Serve garnished with Sour Cream and Chopped Green Onion.

Enjoy!
Peace in the Kitchen!

The Hippy in the Kitchen's Holiday Granola

 Christmas needed it's own Granola!

Here's what you'll need:

Preheat the oven to 350 degrees.

2 - Rimmed Sheet Pans (Jelly Roll Pans) lined with Parchment Paper.

5 C  Old Fashioned Oats

2 C  Roughly Chopped Pecans

8 TBS Butter, melted

1/2 C Honey

2 tsp Vanilla

3/4 tsp Cinnamon

1 C Dried Cranberries

1 C Golden Raisins

1/2 C Unsweetened Desicated Coconut

3/4 C White Chocolate Chips

In a Large Mixing Bowl

Oats

Pecans

Stir to combine well.

In a Small Mixing Bowl:

Butter

Honey

Vanilla

Cinnamon

Whisk well.

Add to the Dry Ingredients.

Stir to combine well.

Spread each Pan with Half of the Mix.

Bake for 10 minutes.

Stir well.

Bake an additional 7 minutes.

Transfer to a Large Mixing Bowl.

Fold in:

Cranberries

Raisins

Coconut

Set aside to cool completely.

Fold in Chocolate Chips after the Granola has Cooled Completely.

Enjoy! 

Peace in the Kitchen!

Skillet Spinach Dip

Here's a great Appetizer made and served in a Cast Iron Skillet.

I posted another option for a filling, at the end of this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet

An option for the sauce.

An option for the sauce.

2 - 9oz. packages of Frozen Spinach
2 - 14oz. Jars of Alfredo Sauce
1 - 11oz. Tube of Pillsbury Refrigerated French Loaf, sliced.

Cook Spinach according to package directions.
Drain and then Squeeze dry between layers of Paper Towels.

In a Large Mixing Bowl:
Spinach
Sauce
Mix to combine well.

Spread evenly in the Skillet.

Place slices of Bread Dough around the outer layer of the Skillet overlapping
so they all fit.

Bake 25 - 30 minutes.
The Bread should be Golden Brown.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Warm.

Enjoy!
Peace in the Kitchen!


OPTION:

1 10 oz. package of chopped, frozen Spinach. Thawed and squeezed dry in Paper Towels.
1 Can of Artichoke Hearts. Drained and Chopped.
4 oz. Cream Cheese, softened.
1/2 C Cream Cheese
1/4 C Mayonnaise
1 Garlic Clove, minced.
1/4 C Grated Fresh Parmesan Cheese + additional to garnish.
1/4 C Shredded Mozzarella Cheese + additional for garnish.

Mix all ingredients in a Mixing Bowl except the additional Cheese for Garnish.
Prepare the recipe the same as the Skillet Spinach Dip above.

When you remove the Skillet from the Oven, immediately sprinkle it with
the additional Cheeses and serve Hot!

Enjoy!
Peace in the Kitchen!

Spinach Gruyere Gateau from Martha Stewart

When I discovered this recipe I knew I had to post it on my Blog. I didn't want to rewrite it so I'm posting the link to it.
I love everything about this recipe.
There are many recipes for this but after researching them, I think this one os the best.
If I ever have a question about a recipe, I can always count on Martha Stewart to make the best.

https://www.marthastewart.com/.../spinach-gruyere-gateau...

Enjoy!
Peace in the Kitchen!

Fried Spiraled Pickles Coated in Cool Ranch Doritos and served with Ranch Dressing.

Wow!
I'm lovin' these.
I decided just to post the link so you can see how they're made.



Foodbeast - Fried Spiraled Pickles coated in COOL RANCH...


Enjoy!
Peace in the Kitchen!

Triple Chocolate Cookies

There's no Flour in this cookie. It's packed with Chocolate.
The recipe makes 1 dozen cookies.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
A  1 3/4" Cookie Scoop

I forgot to photograph the bowl of batter. I decided to be creative with
a photo of what was left in the bowl for the next batch.
The first batch is in the oven.

1 1/2 C Gluten Free Confectioner's Sugar
1/2 C Dark Cocoa Powder. I use Hershey's Special Dark
1/2 tsp Coarse Sea Salt
2 Large Egg Whites
1 1/4 tsp Vanilla
1/2 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips

In a Medium Mixing Bowl:
Sugar
Cocoa Powder
Salt
Whisk well.

In a Small Mixing Bowl:
Egg Whites
Vanilla
Whisk well.

Make a Well in the center of the Dry Ingredients.
Add:
Wet Ingredients
Stir well with a Blending Fork by hand, just until Combined.

Fold In:
Milk Chocolate Chips
Dark Chocolate Chips
Mix to combine well.

Cover with Plastic Wrap and refrigerate 30 minutes.

Use the Cookie Scoop and drop Dough 3" apart onto the Sheet Pan.

Bake 12 Minutes.
They'll appear to be soft but they continue to cook while cooling.

Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Corn and Tomato Casserole in a Crock Pot

Here's another Crock Pot Side Dish.

Corn and Tomato Casserole in a Crock Pot

Here's what you'll need:
1 - Crock Pot

1 - 15 oz. can of Creamed Corn
1 - 14 oz. can of Diced Tomatoes
3/4 C Saltine Cracker Crumbs
1 Egg, beaten.
2 tsp Granulated Sugar
3/4 tsp Pepper
1/4 C Chopped Fresh Parsley

In the Crock Pot:
Corn
Tomatoes
Crackers
Egg
Sugar
Black Pepper
Stir to Combine Well.

Cover and Cook on Low for 4 hours.

Transfer to a Serving Bowl.
Sprinkle evenly with Parsley.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Layered Tex - Mex Casserole in a Crock Pot

This is just the latest in my collection of Crock Pot recipes.
Our Christmas menu, here in Texas, is Tex - Mex. It always consists of Tamales, Tex - Mex Side Dishes, Salads and Desserts.
Here's my newest Side Dish.

An option for Hominy

An option for Hominy

An option for Queso Quesadilla Cheese.

An option for Queso Quesadilla Cheese

Here's what you'll need:
A Crock Pot that will accommodate a (9" in diameter) Tortilla.
Foil, this will be folded to create a cradle in the Crock Pot to help remove the Casserole.

2 - 15 oz. cans of Hominy, drained
1 - 15 oz. can of Black Beans, rinsed and drained.
1 - 14 oz. can of Diced Tomatoes with Green Chiles
1 C of Chunky Pace Piquante Sauce
1 - 6 oz. can of Tomato Paste
1/2 tsp Cumin
3 - 9" Flour Tortillas
2 C Shredded Queso Quesadilla Cheese, divided.
1/4 C sliced Black Olives

Foil Handles:
3 - 18" Long Strips of double folded Heavy Duty Foil. Make them wide enough to completely line the Crock Pot.
Place them in the Crock Pot in a Criss Cross Spoke Position to help lift the Casserole out of the Pot when it's done.

In a Large Mixing Bowl:
Hominy
Beans
Tomatoes
Piquante Sauce
Tomato Paste
Cumin
Mix to Combine Well.

In the Crock Pot:
1 Tortilla, pressed and tucked into the Bottom.

Add:
1/3 of the Hominy Mixture.
1/3 of the Cheese
Repeat layers with remaining Tortillas, Mixture and Cheese
Reserve the last 1/3 of the Cheese to be used later.

Cover and Cook on Low for 6 hours.
Turn off the Pot.
Sprinkle evenly with remaining 1/3 Cheese.
Top evenly with Olives.

Cover and allow to stand for 5 minutes.

Use the Foil Strips to help lift the Casserole out of the Pot and transfer to a Serving Bowl.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Wild Rice and Mushroom Casserole in a Crock Pot

We have several Crock Pots and we use them all.  I think everyone knows the convenience of them and how diversified they can be. You can make anything from Appetizers, Dips, Soups, Side Dishes and even Entrees. We even have a unit with 3 small Pots in it for Appetizers or Side dishes. We also use it to keep Tamales warm. We divide the Tamales by ingredients, keeping the vegetarian ones in their own pot. It's very convenient for serving 3 different types of dips or 3 different types of Soup.

Here's a great side dish made in a Crock Pot.

Here's what you'll need:
1 Medium to Large Crock Pot coated with a Vegetable Cooking Spray or brushed well with Vegetable Oil.

2 TBS Olive Oil
1 Small Red Onion, diced.
1 Green Bell Pepper, diced.
8 oz. White Mushrooms, thinly sliced.
1 - 14 oz. Can of Diced Tomatoes
1 tsp Dried Oregano
1 tsp Paprika
2 TBS Butter
2 TBS Flour
1 1/2 C Whole Milk
2 C Shredded Swiss cheese
1/2 tsp Pepper
2 C Dried Wild Rice cooked according to package directions.

In a Large Skillet in Medium Heat:
Oil, until hot.

Add:
Onion
Bell Pepper
Mushrooms
Sauté 5 Minutes. stir well.

Add:
Tomatoes
Oregano
Paprika
Cook and Stir until Hot.
Transfer to a Large Mixing Bowl.
Set aside.

In the same Skillet on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk until well combined.
Cook 4 - 5 minutes until creamy smooth and Golden in color.

Add:
Milk
Whisk well.
Bring to a Boil.

Add:
Cheese
Whisk until melted and creamy smooth.
Whisk in Pepper.

Add:
Cooked Rice to the Bowl of Vegetables.
Fold in the Cheese Mixture.
Stir to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours.

Transfer to a Serving Bowl.
Serve Hot.

Enjoy!
Peace in the Kitchen!