Tex - Mex Refried Bean Soup

I make my own Refried Beans in a Crockpot but I like the simplicity of this recipe using canned refried beans.
This is another great Tex - Mex recipe.

I use this Vegetarian product for all of my Soup bases.
It comes in a variety of Vegetarian flavors.
It's also great for Sauces and Gravies.
I use this one to make Vegetarian Chicken Noodle Soup
or simply drink it as a Broth.

Here's what you'll need:
A Cast Iron Dutch Oven

1 TBS Vegetable Oil
1 C Diced Onion
2 - 16 oz. Cans of Refried Beans
1 - 11 oz. Can of Mexican Corn , undrained.
1 - 11 oz. Can of White Shoe Peg Corn, drained.
1 - 4.5 oz. Can of Diced Green Chiles, undrained.
1 C Thick and Chunky Salsa
2 C Vegetarian Chicken Broth
1 tsp Taco Seasoning
1/3 C Fresh Lime Juice

Garnish:
Crushed Tortilla Chips
Sour Cream

In a Dutch Oven on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté 3 minutes, until translucent.

Add:
Beans
Mexi Corn
Shoe Peg Corn
Chiles
Salsa
Broth
Lime Juice
Stir Well.
Bring to a Boil.

Reduce Heat to Low.
Simmer 10 minutes.
Stir occasionally.

Ladle into individual Soup Bowls.
Garnish with Tortilla Chips and Sour Cream.

Enjoy!
Peace in the Kitchen!

Hard Cider Cookies with a Hard Cider Glaze

Hard Cider Cookies
Yield: About 2 Dozen Cookies.

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




1 - 12 oz. Bottle of Hard Cider
3/4 C Well packed Brown Sugar, divided
12 TBS Butter
1/2 C Granulated Sugar, divided.
1 Large Egg
1/2 tsp Vanilla
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 C Rolled Oats
1/2 C Dreid Cranberries
1 C Peeled and Diced Apples. (I use Jonagold)
1/2  White Chocolate Chips

Glaze:
1 - 2 TBS Hard Cider
1/2 C Confectioner's Sugar

Cookies:

In a Saucepan on Medium High Heat:
Hard Cider
1/4 C Brown Sugar
Stir an bring to a Boil.
Cook until it reduces to 1/2 C (20 minutes)
Turn off the heat, allow to cool to room temperature.
Set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until it melts, has browned and has a Nutty Fragrance. Watch it carefully to avoid burning.
Allow to cool to room temperature.
Set aside.


In a Stand Mixer with a Paddle Attachment:
Butter
Remaining Brown Sugar
Mix to combine well. 3 minutes.
Add:
Egg
Vanilla
Cider Reduction
Mix just to combine.

Add:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg
Mix just until combined.

Remove Bowl
Fold in by hand:
Oats
Cranberries
White Chocolate Chips
Mix just until combined.

Transfer to a piece of Plastic Wrap, Form a disc and wrap tightly.
Refrigerate 1 Hour.


Use a 1 1/2" Cookie Scoop and drop Dough 2" apart onto the Sheet Pan.
Bake 12 minutes, until Golden Brown.

Remove Pan to a Rack to Cool for Ten Minutes.
Transfer Cookies to a Rack to Cool Completely.

Make the Glaze.
In a Small Mixing Bowl:
Confectioner's Sugar.
Gradually Whisk in 1 TBS of Cider.
Whisk until Creamy Smooth.
Create a Thin Glaze by only Whisking in additional Cider if needed.
You don't want it to be too thin.

Transfer to a Zip Lock Bag or Small Piping Bag and Drizzle in a Zig Zag Design over the Cooled Cookies.

Enjoy!
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Gazpacho

This one is a very Cool Recipe from the 60's.
It was so upbeat and different for the time man.
I've adapted it without compromising the original recipe.

Gazpacho

Juice & Zest of 1 Lemon (I Zest the Lemon with a Rasp)
2 Green Bell Peppers, seeded and diced.
1 Cucumber, peeled and cubed
2 lbs. Tomatoes, seeded  and cut unto chunks.
1 Large Onion, Diced
1 tsp Garlic Salt ( I use Trader Joe's Seasoning Salt or Lawry's)
2 TBS White Vinegar
2 TBS Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste.
1- 11.5 oz. Can of V8 Juice or 1 1/2 C.  OR:  (We've recently discovered Zing Zing Bloody Mary Mix...... this would be delicious in this recipe.) Just use the same amount as the V8.

NOTE:
For Garnish, additional Diced Onion, Diced Cucumber, Chopped Fresh Parsley and Croutons.

In a Small Food Processor: (I Pulse each of the ingredients separately so I can control the pieces) You don't want to liquify the mixture. 

I start with Tomatoes (and I spoon each ingredient into a Large Glass Bowl.
Pulse the remainder of the ingredients in the following order:
Cucumbers
Bell Peppers
Onion

Add:
Lemon Juice & Zest
Vinegar
Olive Oil

Add:
Garlic Salt (I use Trader Joe's Seasoning Salt)
Salt & Fresh Ground Black Pepper
Stir to combine well.

Add:
V8 Juice
Stir to combine well.

Transfer to a Large Glass Jar.
I add additional Tomato Juice to get it to a consistency that I like.
I also add additional Spices like Adobo Seasoning, Salt and Pepper.
Customize it to your personal taste.
Refrigerate until completely Chilled.



Ladle into individual serving bowls.
Garnish with Diced Onions, Diced Cucumber, Chopped Fresh Parsley and Croutons.

Enjoy!
Peace in the Kitchen.

Christmas Hazelnut Snowball Cookies

I don't seem to be able to have enough recipes for Christmas Cookies.
I enter a Holiday Cookie contest every year. This will be my 10th year as a finalist.

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A  1 1/2"  Cookie Scoop

16 TBS Butter, room temperature.
1/3 C Granulated Sugar
2 C Flour
2 C Roasted, Chopped Hazelnuts. (recipe to follow)
2 TBS  Finely Grated Zest of 1 Navel Orange. (I use a Microplane)
1 tsp Vanilla
1 1/2 C Confectioner's Sugar for Dusting/Rolling. (in a small mixing bowl)

In a Stand Mixer with a Whisk Attachment:
Butter
Sugar
Mix until well combined and Creamy Smooth.

Add:
Flour
Hazelnuts
Zest
Vanilla
Beat until well combined.
Cover and Refrigerate for 1 hour.

Drop the Dough, using the Cookie Scoop, onto the Parchment Paper.

Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 5 minutes

Roll the Cookies in the Confectioner's Sugar.
Return them to the Rack to Cool Completely. (10 Minutes)

Roll them in Sugar again.

Transfer them to a Parchment Paper lined, Covered Container until Serving.

Enjoy!
Peace in the Kitchen!

Cranberry Raisin Pudding with Warm Butter Sauce

This is a great Dessert for Thanksgiving.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" x 8" Baking Pan brushed well with Pan release Mix.
1 - Recipe of Warm Butter Sauce (recipe to follow)

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.

2 C Flour
1 C Granulated Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 TBS Butter, melted.
2/3 C Whole Milk
1 Large Egg
1 1/2 C Chopped Fresh Cranberries
1 C Dark Raisins

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

Add:
Butter
Milk
Egg
Beat well with an Electric Hand Mixer for 2 minutes.

Fold in:
Cranberries
Raisins

Spoon the Batter into the Pan.
Bake for 40 - 45 minutes, until Golden Brown.

Serve with Warm Butter Sauce:

In a Saucepan on Low Heat:
8 TBS Butter, until Melted.

Increase Heat to Medium.

Add:
1 C Granulated Sugar
2/3 C Half and Half

Whisk well and continue Cooling until well combined and Creamy Smooth.

Remove from Heat.
Whisk in Vanilla.

Transfer to a Serving Pitcher.

Spoon some of the Sauce over Individual Servings.

Enjoy!
Peace in the Kitchen!

Texas Lentils

This is a Side Dish.
It can be a Main Course when served over Wild Rice. (recipe to follow).

Here's what you'll need:
A Cast Iron Dutch Oven or Large Casserole Pot.

2 C uncooked Green Lentils
6 C Water
2 TBS Vegetable Oil
2 C Diced Red Onions
4 Garlic Cloves, Minced
2 C Chunky Salsa (you're choice)
1 - 4 oz. Can of Diced Green Chiles
1 - Package of Old El Paso Taco Seasoning Mix
1 tsp Salt
1 C Chopped Cilantro

In the Dutch Oven on Medium High Heat:
Water, heat to a Boil.
Add:
Lentils
Boil for 10 minutes. Stir occasionally.
Remove from Heat.

In a Small Saucepan on Medium High Heat:
Oil, until hot.
Add:
Onions
Garlic
Sauté until translucent.

Add this to the Lentils
Stir well.
Return to Medium High Heat.

Add:
Salsa
Green Chiles
Taco Seasoning Mix
Salt
Stir to combine well.

Return to a Boil.
Reduce Heat to Low.
Cover and Simmer 15 minutes.
Stir occasionally.

Remove from Heat.
Add:
Cilantro.
Stir to combine well.

Transfer to a Serving Dish for a Side Dish or Serve over Wild Rice.

Wild Rice:
In a Saucepan on Medium High Heat:
2 C Dried Wild Rice
3 1/2 C Water
Bring to a Boil.
Stir well.
Reduce Heat to Medium Low.
Cover and Simmer 30 minutes.


Enjoy!
Peace in the Kitchen!

Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce

As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.

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

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!

The Classic Deviled Egg

I love Deviled Eggs. I remember my Grandmother serving these Classic Deviled Eggs at every Summer Picnic in Michigan.
She also made them at Easter.
I've included a picture of a fun version of Deviled Eggs for Halloween.

Classic Deviled Eggs:

To make it easier we buy Hard Boiled Eggs that are already Peeled. I also have an Egg Slicer Notion that easy cuts the Eggs in Half, Quarters or Sliced. 

This is the Blue Multi-function Egg Slicer that I have, and it's incredible.

12 Boiled Eggs, cut in half, lengthwise
6 TBS Mayonnaise
1 tsp Yellow Mustard

1/2 tsp White Vinegar
1/4 tsp Salt
1/4 tsp Pepper

Paprika for Garnish.

In a Small Mixing Bowl:
Mayonnaise

Mustard

Vinegar
Salt
Pepper
Whisk well.

In another Bowl:
Egg Yolks
Mash Well.
Add the Mayonnaise Mixture.
Stir to combine until Creamy Smooth.

Spoon the mixture into a Piping Bag with a Decorative Tip and Pipe it into the Egg Halves.
Sprinkle with a bit of Paprika. ( I have a small Conical Strainer to make it easy to sprinkle a bit of Paprika on the Eggs.
Arrange them on a Traditional Deviled Egg Platter to serve.


Enjoy!
Peace in the Kitchen!

Cowboy Squash Casserole

I live in Texas and we have many recipes that include Squash and Corn.

This one has Jalapenos, Mexican  Cheese, Yellow Squash and White Corn plus other good stuff!

It's baked in a 3 quart casserole dish in a pre heated 350 degree oven

I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.

Cowboy Squash Casserole:

3 pounds of Yellow Squash (sliced thin)

2 large Vidalia Onions, diced

1/2 C Water

1 - 15.25 ounce can of White Corn, drained

3 Jalapenos, seeded and diced

1.4 tsp Cayenne Pepper

2 Eggs, beaten

2 C Shredded 4Cheese Mexican Cheese

1- 8oz. package of Cream Cheese, cut into small cubes

In a saute pan, combine:

Squash

Onion

Water

Cook uncovered just until tender

Remove from heat

Fold in:

Corn

Jalapenos

Cream Cheese

Shredded Cheese

Egg

Cayenne Pepper

Mix well

Pour mixture into a buttered 3 quart Cast Iron casserole dish

Bake  uncovered for 45 minutes

Enjoy!

Peace in the Kitchen!

In this picture , the original recipe, the onions were sliced. I

did not like the texture with the squash so I re- wrote the recipe

to Dice the Onions. I also recommend the addition of Cayenne

Pepper. I did not think there was enough spice in the original recipe.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze

Fall is in the air and I made these delicious Baked Doughnuts.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze:

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields about 22 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.

1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water

1 Recipe of Pumpkin Spice Glaze:

1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla

Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.


Doughnuts

In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.

Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.

Bake 16 minutes.

Remove Pan to a Rack.
Cool 5  Minutes.

Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Vegetarian Creamed Sausage Gravy

Here's my version of Creamed Sausage Gravy for Vegetarians.

1 pound of Breakfast Sausage, Hot or Mild ( I use Gimme Lean Vegetarian Fresh Ground Sausage and add some Cayenne Pepper or Adobo Seasoning to taste, to kick up the flavor).

Add it in when you brown the Sausage.

Brown it in 2 TBS of vegetable oil when using Vegetarian Sausage. Otherwise omit Oil with Meat Sausage.

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste

Directions:

With your finger, tear small pieces of Sausage and add them in a single layer to a Large, Heavy Cast iron Skillet. 

Brown the Sausage over Medium-High heat until no longer pink.

Reduce the heat to medium-low. 

Sprinkle on half of the Flour and stir so that the Sausage soaks it all up, then add more, little by little.

Stir to combine well and cook it for another minute or so, then pour in the Milk, stirring constantly.

Cook the Gravy, stirring frequently, until it thickens. (This may take 10 to 12 minutes.)

Sprinkle in the Seasoned Salt and Pepper and continue cooking until very thick and creamy.

If it gets too thick too soon, just add another 1/2 cup of Milk or more if needed. Taste and adjust the Seasoning.

Spoon the Sausage Gravy over Warm Biscuits and serve immediately!

This recipe can be easily doubled to serve 24.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chili in a Crock Pot served with Queso, Cornbread Croutons and Garnishes

I love Tex - Mex recipes and this version of a spicy Chili is delicious.

Here's what you need:
A Large Crock Pot
An 8" X 8" Baking Pan, Sprayed with a Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper. (for the Croutons)
Preheat the Oven to 400 degrees for the Croutons.

Preheat the oven to 400 degrees for the Croutons.
These can be made a day ahead and stored at room temperature in a covered container.

Chili Ingredients:

1 TBS Olive Oil
2 Cloves of Garlic, minced.
1 Large Yellow Onion, diced.
2 lbs of Gimme Lean  Ground Beef and Ground Sausage. ( 1 pound of each)
2 TBS Chili Powder
1 TBS Cumin
1 TBS Coriander
1 TBS Garlic
1 TBS Smoked Paprika
1 - 15 oz. Can of Black Beans, drained.
1 - 15 oz. Can of Kidney Beans, drained.
2 - 15 oz. Cans of Fire Roasted Tomatoes, undrained.
1 - Green Bell Pepper, diced.
1 - Red Bell Pepper, diced.
2 - Chipotle Peppers in Adobo Sauce
3 C  Vegetarian Better Than Bouillon No Beef Base

Queso Ingredients:

3 TBS Butter
3 TBS Flour
1 C Whole Milk
3/4 C Shredded Cheddar Cheese

Crouton Ingredients:

1 C Yellow Cornmeal
1 C Flour
1/3 C Granular Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 Large Egg
1/4 C Vegetable Oil
1 Fresh Jalapeño, seeded and diced.
1 C Whole Milk

Garnishes:
Cornbread Croutons
Sour Cream
Broken Tortilla Chips
A Can of Pickled Jalapeño Nacho Slices
Salsa

Chili:

In a Skillet in Medium High Heat:

Oil, until hot.
Add:
Onion
Garlic
Beef and Sausage
Salt and Pepper to taste.
Stir to Combine Well.
Cook until well done.

In the Crock Pot:
Beef and Onion Mixture

Add:
Chile Powder
Cumin
Coriander
Garlic
Paprika
Black Beans
Kidney Beans
Tomatoes
Green Pepper
Red Pepper
Chipotle Peppers
Broth
Stir to Combine Well.

Cover and Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.


Make the Queso:

In a Saucepan on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk well to create a Roux.

Add:
Milk
Whisk Well.

As it Thickens, continue Cooking for 3 minutes.
Whisk often.

Add:
Cheese
Continue Whisking until it's Creamy Smooth.
Remove from Heat and Set Aside.
When it Cools, transfer to a Serving Bowl.


Croutons:

In a Large Mixing Bowl:
Cornmeal
Flour
Sugar
Baking Powder
Salt
Egg
Oil
Jalapeno
Milk
Stir by Hand until Well Combined.

Spoon into the Baking Dish.
Bake 15 - 20 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.
Invert onto a Flat Surface and Cut into Crouton Sized Cubes.

If you want the Croutons Toasted, Scatter them on the Sheet Pan, return to the
400 Degree Oven for 10 - 15 minutes.
Toss once, half way through.
Store them in a covered container at room temperature until ready to serve.

Ladle the Chili into Individual Bowls and Top with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!

Christmas Date Bars

Just another favorite Holiday Bar.
My Aunt Faye made these during the Holidays.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Rimmed - 15 1/2 X 10 1/2" Jelly Roll Pan.
Brushed well with Pan Release Mix:

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.
I use this for all of my baking recipes.

1 8 oz. Package of Pitted Dates, Chopped.
2 TBS Granulates Sugar
3/4 C Water
1/4 C Chopped Pecans
8 TBS Butter, room temperature.
1 Box of Duncan Hines Devil's Food Cake.
1 Container of Vanilla Frosting.

In a Saucepan on Low Heat:
Water
Dates
Sugar
Stir constantly for 7 minutes, until thick.

Add:
Pecans
Mix well.
Set aside to Cool.

In a Mixing Bowl:
Cake Mix
Cut in Butter with a Pastry Blender until it forms a Crumble.
Reserve 1/3 C.
Pat the remaining mix into the Pan.
Bake 10 - 12 minutes until Golden Brown.
Remove Pan to a Rack.

Spread the Date Mix evenly over the Baked Layer.
Spread the Frosting evenly over the Dates.
Sprinkle evenly with remaining Cake Mix Crumbles.

Return to Bake for an additional 25 minutes.

Remove Pan to a Rack to Cool Completely.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!

Slow Cooker Tex - Mex Casserole

Slow Cooker Mexican Casserole:

1 - 28 oz. Crushed Tomatoes , with juice

14 1/2 oz. of your favorite Salsa ( we all have our favorites in Texas)

1 - 6 oz. can of Tomato Paste

2 - 15 oz. cans of Black Beans, rinsed and drained

1 - 15 1/4 oz. can of Corn, drained

2 - 4 oz. cans of Green Chiles, drained

1 tsp Cumin

1 tsp Adobo or Garlic Powder ( I use Adobo)

10"  Flour Tortillas to layer in the slow cooker

Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.

Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker

Top with a Tortilla

Spread with 1/3  of the remaining mixture

Repeat until all of the mixture is used.

Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!

Peace in the Kitchen!

French Apple Cake

This is something we would eat in France in the afternoon with a cup of coffee.
It would be a great dessert too.

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

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.

Brush the Pan generously with the Mix.

1 C Flour
1 tsp Baking Powder
1/4 tsp Salt
8 TBS Butter, softened.
2/3 C Granulated Sugar +  1 TBS additional for Sprinkling on the Cake.
2 Large Eggs
1 tsp Vanilla
3 TBS Dark Rum
2 Apples, peeled, cored and cut into 1/2" Cubes. (Jonagold, Fuji or Braeburn)
Confectioner's Sugar for Garnish.

In a Small Mixing Bowl:
Flour
Baking Powder
Salt
Whisk Well.

In a Stand Mixer with a Paddle Attachment:
Butter
2/3 C Sugar
Beat until Creamy for 3 minutes.

Add:
Eggs
Beat just until incorporated.
Vanilla
Rum
Beat until incorporated.

Add:
Flour Mixture, on Low Speed.
Mix just until incorporated.

Fold in Apples by Hand with a Silicone Spatula until incorporated.

Spoon the Batter into the Pan.
Sprinkle the top with remaining Sugar.

Bake 40 minutes, until Golden Brown and a Toothpick in the Center comes out Clean.
Remove Pan to a Rack to Cool 10 minutes.
Release the Cake  and transfer it to a Serving Platter.

Dust the Top of the Cake with Confectioner's Sugar just prior to serving.

Serve individual servings garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.


Enjoy!
Peace in the Kitchen!

1. 
   

Vegetarian Pot Pie/ Tofurky and Tofu and Options

I love the idea of a Vegetarian Pot Pie.
We ate at a local restaurant with friends and again with our family.
Both times someone ordered the amazing Chicken Pot Pie.
I wanted to put together a recipe for a Vegetarian Pot Pie.
Here's a Vegetable version that can be made with the addition of Cubed,
Crispy Baked Tofu or Roasted Tofurky.
Recipe for the Tofu included.

This is one of the Vegetarian Chicken Broth Products I use.
Frontier's Vegetarian Broth Powder, Chicken Flavored.

This is another one of my favorite Vegetarian Broth Products.
It comes in "No Chicken", "No Beef", Vegetable and Mushroom.
I use it for Soups and Gravies.
I add it to Mashed Potatoes and a variety of other recipes.

If you're adding Tofu, I make it ahead of time and have it warming in the oven to add to the Vegetable Mix.

Here's what you'll need:

Preheat the Oven to 425 degrees.
2 -  9" purchased Double Deep Dish Pie Crusts.
You'll need a Top and Botton Crust for each Pie.

1 C Diced Carrots
1 C Frozen Peas
1 C Diced Potato
1/2 C Diced Celery
1/3 C Diced Onion
8 TBS Butter
1/3 C Flour
Salt and Pepper to taste.
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth.
2/3 C Whole Milk
1 C cubed Pre-Roasted Tofurky ( I use leftovers from my Roasted Tofurky recipe) or cubed Crispy Baked Tofu (recipe to follow)


In a Saucepan on Medium High Heat:
Carrots
Peas
Potato
Celery
Add just enough water to cover the vegetables.
Bring to a Boil.
Cook for 15 minutes.
Drain well and Set Aside.

In a Skillet on Medium Heat:
Butter, until melted.
Onion
Sauté 5 minutes, stirring.

Add:
Flour
Salt and Pepper to taste.
Garlic Powder
Stir to combine well.
Cook 2 minutes.

Add:
Broth, slowly.
Milk, slowly.
Reduce Heat to Low.
Simmer 5 minutes.
Stirring until thickened.


Remove from Heat.
Add:
Vegetables
Stir to combine well.
At this step you can add the Tofu Cubes or Tofurky Cubes.
Mix well.

Roll out crusts for the bottom of the pans.
Divide  Vegetable Mixture equally among the Pie Pans.

Top them with the remaining Crusts.
Use a Fork and seal the edges with the Tines.
Cut a few slits in the top.

Bake 30 - 35 minutes
Remove Pies to a Rack to Cool for 5 minutes.

Serve Hot.




Crispy Baked Tofu:

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 14 oz. package of Firm or Extra Firm Tofu.

Preparing the Tofu:
You'll need 2 Dinner Plates.
You can use the Dinner Plates with a Heavy Object.

 ( I use a large Soup Bowl and a Heavy Crock filled with Utensils)
Line the Bottom Plate or the Soup Bowl with several layers of Paper Towels.

Place the Block of Tofu on the Plate.
Cover it with the second plate.
Place the heavy object on top.
Allow it to Press for 30 - 40 minutes.
Discard the Liquid and Prepare according to the recipe.

Cut the Tofu into 1" cubes Cubes.

In a Mixing Bowl:

1 TBS Olive Oil
1 TBS Cornstarch or Arrowroot.
Whisk well.

Add:
Tofu and Gently Toss to Coat Well.

Transfer to the Sheet Pan.
Bake for 25 - 30 minutes until Golden Brown and Crispy.

Enjoy!
Peace in the Kitchen!

Vegetable Pie

Vegetable Pie
This is Dinner in a Pan.

This can be made with Broccoli, Cauliflower or a combination of both.

Here's what you'll need:
Preheat the oven to 400 degrees.
A 9" Pie Pan Greased well with Vegetable Oil or Cooking Spray.

2 C Chopped Broccoli or Cauliflower.
1/3 C Diced Onion
1/3 C Diced Green Bell Pepper
1/3 C Diced Red Bell Pepper
1 C Shredded Cheddar Cheese
1/2 C Bisquick Mix
1 C Whole Milk
Salt and Pepper to taste
2 Large Eggs

In a Saucepan with 1" of Water, on Medium High Heat:

Broccoli/Cauliflower
Cover
Bring to a Boil
Cook 5 minutes
Drain well

In a Mixing Bowl:
Broccoli
Onion
Green Bell Pepper
Red Bell Pepper
Cheddar Cheese
Stir to combine well.

Add:
Remaining ingredients
Mix well
Spoon into the Pie Pan

Bake 35 - 45 Minutes, until Golden Brown.
A Tooth Pick in the Center should come out clean.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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Christmas Roasted Brussels Sprouts

We're having a Dickens Christmas this year and this will be on the menu.

18 Fresh Brussels sprouts cut in half
2 TBS Olive Oil
4 TBS Butter, Divided.
8 Peeled and thinly sliced Fresh Chestnuts.
Salt and Pepper to taste.
1/2 C Vegetarian Chicken Broth

In a Large Skillet on Medium High Heat:
Oil, until Hot.

Add:
2 TBS Butter, until Melted and combined with the Oil.

Add:
Sprouts
Stir well and Sauté until Browned.

Lower Heat to Medium.
Add:
Broth, Cover and allow to Steam a bit.

Add:
Remaining Butter
Chestnuts
Salt
Pepper
Continue Cooking just until the Chestnuts are tender.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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British Rock Cookies

These are a great cookie to serve at Christmas.

They're filled with a variety of Dried Fruits. 

We're having a Dickens Christmas this year and I'll be serving these cookies.

Here's what you'll need:

Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.

2 1/2 C Flour
1/4 tsp Salt
2 tsp Baking Powder
3/4 C + 2 TBS Brown Sugar
1/4 tsp Nutmeg
1/2 tsp Allspice
12 TBS Butter, cut into small pieces.
1 C  Chopped, Mixed Dried Fruits (golden raisins, apricots, cherries, cranberries) or a Cup of purchased Chopped Christmas Fruits already prepared.
1 Egg, Whisked Well.

In a Mixing Bowl:
Flour
Salt
Baking Powder
Sugar
Nutmeg
Allspice
Whisk Well

Add:
Butter by Hand
Incorporate it until it resembles a fine Crumble.

Add:
Fruit
Mix with a Wooden Spoon or Silicone Spatula until well combined.

Add:
Egg
Mix well by hand until incorporated and it forms a stiff Dough.

Break off Pieces of the Dough and Drop onto the Sheet Pan. Leave them Irregular looking like a Rock.

Bake 18 - 20 Minutes, until Golden Brown.

Remove Pan ro a Rack to Cool for 5 minutes.
Transfer Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Whipped Cream

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Peach Crescent Roll Cobbler

Peach Crescent Roll Cobbler.

Here's what you'll need:
Preheat the oven to 350 degrees.
An 8" X 8" Casserole Dish, sprayed with a Vegetable Cooking Spray.

3/4 tsp Cinnamon, divided.
1/3 C + 1 TBS Granulated Sugar, divided, + extra for Sprinkling.
1/3 C Brown Sugar
6 TBS Butter, cut into TBS. Melt 2 of the TBS and set aside.
16 Frozen Peach Slices from a 10 oz. Bag, thawed.
1 - 8 oz. container of Pillsbury Refrigerated Crescent Rolls.
2 tsp Vanilla

In a Small Mixing Bowl:
1/2 tsp Cinnamon
1/3 C Granulated Sugar
Brown Sugar
Whisk well.

Add:
Butter, by hand to create a Crumble.

Separate the Crescent Rolls.
Put 2 Slices of Peaches on each Roll across the Wide end of the Pastry.

Sprinkle each Slice with about 2 tsp of the Cinnamon Sugar Mixture.
Roll the Pastry from the widest end to the small end.
Place them in the Casserole Dish.
Sprinkle any remaining  Cinnamon Sugar Mixture around the Crescents.

Brush the Top of each Crescent with the Melted Butter.

Mix together:
Remaining 1/4 tsp of Cinnamon and 1 TBS of Granulated Sugar.
Sprinkle the tops of the Crescents.
Bake 30 - 35 minutes.

Remove the dish to a Rack to cool for 5 - 10 minutes.

Serve Warm, garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

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