Cherry or Blueberry Fluff with Pineapple

I believe the recipe was handed down from my Grandmother.  My Mother made this dessert often. It was one of my favorites. I think it was made for every Special Occasion: Thanksgiving, Christmas, Graduation, Anniversaries, Birthdays, Funerals........and almost every time our family had a gathering. I still love it. It's simple to make and delicious.
It can be made with Blueberry Pie Filling too.

Here's what you'll need:

1 - 20 oz. Can of Cherry or Blueberry Pie Filling (Save a few Cherries or Blueberries to Garnish)
1 - 20 oz Can of Crushed Pineapple
1 - 14 oz. Can of Sweetened Condensed Milk
1 - 8 oz. Container of Cool Whip, thawed.
3 C Miniature Marshmallows
1 C Chopped Pecans with Cherries or 1 C Slivered Almonds with Blueberries (Save a few Pecans or Almonds to Garnish)

Garnish if desired:
Cherries and Pecans or Blueberries and Almonds.

In a Large Mixing Bowl with a Cover:

Cherries or Blueberries.
Pineapple
Condensed Milk
Mix to combine well.

Fold in:
Cool Whip
Marshmallow
Nuts. (Pecans with Cherries) (Almonds with Blueberries)

Cover and Refrigerate overnight.

Served Chilled.


Enjoy!
Peace in the Kitchen!

Tex - Mex Macaroni and Cheese in a Bundt Pan

I have so many recipes for Macaroni and Cheese. I consider it to be an iconic All American Dish. I've created original recipes and I've researched and adapted several.
Here's another very creative way to make it in a Bundt Pan.
I love this concept.
This is not an original recipe. I've adapted it without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 400 degrees.
A plain Bundt Pan, (10 - 15 Cups) one without detail in the design. (butter well or use a Vegetable Cooking Spray) Make sure it's coated well to avoid sticking.

1 Pound of Dry Macaroni
2 TBS Butter
1/4 C Flour
2 C Whole Milk
3 Large Eggs, beaten.
2 Packets of Taco Seasoning
2  (4.5 oz.) Cans of Diced Green Chiles
1 C Breadcrumbs, divided
20 oz. Shredded Cheddar Cheese
1/2 C Grated Parmesan Cheese, divided

In the Bundt Pan:
A Mix of 1/4 C of the Bread Crumbs with 1/2 C of the Parmesan Cheese. Mix well
Spoon evenly into the Pan, shake to evenly distribute.

In a Large Soup Pot:
Water, enough to cover the Macaroni..
Bring to a Boil.
Add:
Macaroni
Boil for 5 minutes.
Drain completely and set aside.

In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Flour and whisk briskly while gradually adding the Milk.
Whisk until creamy smooth.

Add:
Eggs
Continue whisking briskly.

Add:
Taco Seasoning
Green Chiles
Stir to combine well.

Add:
Cheese
Stir to combine well.

Add:
Remaining Bread Crumbs (3/4C)
Stir to combine well.

Spoon the Mixture into the Pan.
Bake 30 - 40 minutes, until the edges are crisp and bubbling.
Remove Pan to a Rack to Cool 15 minutes.

Run knife or small silicone spatula (I use one from Pampered Chef) around the edge of the Pan to slightly loosen the Macaroni.

Flip the Macaroni onto a Serving Platter.

OPTION: Make a Creamy Cheese Sauce and drizzle over it just before serving.
Serve Immediately.

Enjoy!
Peace in the Kitchen!

Mini Wedding Cakes from Rosie's Dessert Shop

For some reason I was attracted to this video. I like the idea of making these for a party in various cake flavors. I wouldn't necessarily make them to look like a wedding cake. I took a Cake Decorating Class and I was an assistant Cake Decorator when I lived in Houston. I had an amazing mentor and I took advantage of that to learn everything I needed to know to create amazing cakes. I've simply posted the link to this lesson.




Cute MINI elegant WEDDING CAKES- Rosie's Dessert Spot

Chick Pea Salad

This is a delicious vegetarian salad or side dish.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan line with Foil

2 tsp Smoked Paprika
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1/2 tsp dried Onion Flakes
1/2 tsp dried Red Pepper Flakes
2 TBS Olive Oil, divided.
1 C Drained, Canned Chick Peas
1 small Cucumber,  peeled and diced.
1 Red Bell Pepper, diced.
1/4 C Chopped, Fresh Parsley
1 Avocado, diced.
Salt and Pepper to taste
The Juice of 2 Limes

In a Large Mixing Bowl:
Paprika
Thyme
Oregano
Onion Flakes
Red Pepper Flakes
Whisk Well.
Add:
1 TBS Olive Oil.
Stir to combine well.
Add:
Chick Peas
Stir to Coat well.
Spread evenly onto the Sheet Pan.
Bake for 20 minutes.
Remove to a Rack to Cool Completely.
Transfer to a Serving Bowl.

Add:
Cucumber
Bell Pepper
Parsley
Avocado
Remaining Olive Oil
Salt and Pepper to taste.
Lime Juice.
Stir to combine well.

Chill well before serving.

Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

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 Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!

Eggplant Farci

I love Eggplant and all of the various ways it can be used in recipes. This is my newest recipe and at the end I added links to my other favorite Eggplant recipes on my Blog.
This is an easy recipe for a Stuffed and Baked Eggplant.

In Gastonomy, Farci is the French word for Stuffed. There are recipes for Tomatoes Farci, Zucchini Farci, Mushrooms Farci, Cabbage Farci etc.

Here's what you'll need:
A 9" X 13" Casserole Dish
Preheat the oven to 350 degrees.

Here are a few of my 9" X 13" Casserole Dish:

Pampered Chef

Anchor Hocking

Emile Henry

1 1/2 C Marinara Sauce, divided.
2 Medium Eggplants cut in half.
1 TBS Olive Oil
1 Onion, diced.
1 tsp Dried Oregano
Salt and Pepper to taste.
2 Cloves of Garlic, minced.
1 C Chopped Tomatoes
1 Egg, beaten.
2 1/2 C Shredded Mozzarella Cheese, divided.
1 1/4 C  Grated Parmesan Cheese
1/4 C Italian Flavored Breadcrumbs
Chopped Fresh Basil Leaves for Garnish.

In the Casserole Dish:
1 C of the Marinara Sauce evenly distributed.
Set aside.

Eggplant:
Cut out the Eggplant into 1/2" Cubes, leaving a 1/2"  thick layer on the sides.
Roughly Chop the Cubes.

In a Skillet on Medium High Heat:
Olive Oil, until Hot.
Add:
Onion, sauté 5 minutes.
Reduce Heat to Medium.

In a  Large Mixing Bowl:
Reserved Eggplant
Oregano
Salt
Pepper.
Mix well.
Add to the Onion and Cook 5 minutes on Medium Heat.

Add:
Garlic, continue cooking for 1 minute, stirring constantly.

Spoon the mixture into the Mixing Bowl.
Add:
Chopped Tomatoes
Egg
1 C Mozzarella Cheese
Remaining Marinara Sauce
Mix well.

Spoon Mixture, evenly into the hollowed out Eggplant Halves.
Place them on the Marinara Sauce in the Casserole Dish.

Sprinkle each Half with:
Remaining Mozzarella Cheese
Parmesan Cheese
Bread Crumbs

Bake for 50 - 6- minutes.
Eggplant should be tender and the tops should be Golden Brown.

Transfer to Serving Platter.
Garnish each with Chopped Fresh Basil Leaves.

Serve Hot.

Enjoy!
Peace in the Kitchen!

How to Strip the Leaves of Thyme and Oregano

I saw a video of a method to Strip the Leaves from Stems of Thyme and Oregano. I'll try it with Rosemary too. I think it's a great method. I'm surprised I had never heard of it before.

Cut single stems and pull them through the holes of a Colander, from the inside out. It keeps the leaves in the Colander so you can rinse them.
I place the rinsed leaves on Paper Towels to remove the excess water.

Enjoy!
Peace in the Kitchen!

Easter Bird Nests

Spring is here, the birds are returning and Easter is next weekend. There are so many clever ideas for Easter treats and this is a favorite.

Here's what you'll need:

Sheet Pans lined with Parchment Paper. 

1 C White Chocolate Chips

1 TBS Crisco

3 C Miniature Pretzel Sticks.

Mini Chocolate Candy Eggs

In a Glass Mixing Bowl. (I used a large Stainless Steel Bowl)

Broken Pretzel Sticks

In a Microwave safe Bowl. (I opted to Melt mine in a Double Boiler)

Chocolate 

Crisco

Heat just until melted, stirring until creamy smooth.

Immediately pour over the Pretzels, gently mixing with a Silicone Spatula.

Create the Nests with a Cluster of the Pretzels on the Sheet Pans lined with Parchment Paper.
At this point I dipped the Eggs in a bit of Chocolate to secure them to the Nests.

Allow them to cool until the Chocolate is set.

Transfer them to a Serving Platter.

NOTE: I recommend using a Double Boiler to melt the Chocolate.
I also dipped the bottom of each Egg in a bit of Chocolate to secure them to the Nest.

Enjoy!

Peace in the Kitchen

Spaghetti Baked in a Springform Pan

I love recipes, sweet and savory, that are made in a Springform Pan.
This is a great way to Bake Spaghetti.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" - 10" Springform Pan, coated lightly with a Vegetable Cooking Spray.

This is my Pampered Chef Springform Pan.
It has a Tempered Glass Bottom.

1 Pound of Dried Spaghetti, cooked according to package directions.
3 Large Eggs, beaten.
2 C Ricotta Cheese, divided.
1 - 8oz. package of Fresh Mozzarella Cheese Slices.
2 C of your favorite Spaghetti Sauce, divided.
1/2 C Shredded Fresh Mozzarella Cheese.
1/4 C Grated Parmesan Cheese
Salt and Pepper to taste.
Fresh Parsley as a Garnish.

In a Large Mixing Bowl:
Cooked Spaghetti, cooled.
Egg
Mix well.

In the Pan:
1/3 of the Spaghetti.
Press it in the bottom of the pan.

Add:
Slices of Mozzarella Cheese Cheese.
1 C of Ricotta Cheese
Salt and Pepper to taste.
Use an Offset Spatula to spread the Cheese evenly.
1 C of the Spaghetti Sauce, spread evenly over the top.

Repeat again, ending with the Sauce.

Sprinkle evenly with the Shredded Mozzarella and Grated Parmesan.

Bake 30 - 45 minutes.
Remove to a Rack and cool 30 minutes to allow it to settle so it's easy to release.
Release from the Pan to a Serving Platter and Slice to serve.

Just prior to serving, garnish the top with Fresh Chopped Parsley.

Enjoy!
Peace in the Kitchen!

Gingerbread Soufflé

This is an easy but decadent Holiday Dessert. Gingerbread evokes visions of Christmas Past. It's an iconic Christmas Dessert. I have several recipes for Gingerbread Cakes and Cookies. I also make Gingerbread Latte during the Holidays.

This my personal choice to replace Molasses.
I use it in all recipes that include Dark Molasses.

I've included a Maple Syrup Sauce.


Here's what you'll need:
Preheat the oven to 375 degrees.
A Stand Mixer with a Whisk Attachment or a Hand Held Electric Mixer.
A 2 Quart Soufflé Dish (brushed well with Pan Release Mix) I've included the recipe at the end.


Soufflé Base Ingredients:

4 TBS Butter
1/4 C Flour
1 1/2 C Milk
2/3 C Dark Brown Sugar
1/3 C Black Treacle (my personal choice to replace Molasses)
1 TBS Dried Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Clove
1 tsp Vanilla
1/4 tsp Salt
7 Large Egg Whites, room temperature.
4 Large Egg Yolks
1/2 tsp Cream of Tartar

Confectioner's Sugar for Garnish.

Maple Syrup Sauce:

4 Large Egg Yolks
1/4 C Pure Maple Syrup
A Pinch of Salt
1 C Half and Half
1/2 tsp Vanilla

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

Add:
Flour, gradually while Whisking until Smooth.

Add:
Milk
Whisk while bringing to a Boil.
Continue Whisking for 1 minute, until it's Thick and Creamy.
Remove from Heat.

Add:
Sugar
Molasses
Ginger
Cinnamon
Nutmeg
Clove
Whisk well.
Transfer to a Glass Bowl and allow it to Cool. (Whisk every 5 Minutes for a Total of 15 Minutes.

Add: (Whisking)
Egg Yolks

In a Stand Mixer, or by Hand:
Egg Whites
Cream of Tartar
Whisk until Stiff Peaks.
Fold Half of this Meringue into the Soufflé Base.

Gradually Fold in the remaining Meringue into the Base until there are no visible streaks.

Spoon into the Soufflé Dish that's been brushed well with Pan Release Mix.

Bake 45 minutes.
Don't open the oven door during baking.

Remove and Serve Immediately.
Garnish individual servings with the Warm Maple Syrup Sauce.

Maple Syrup Sauce

In a Saucepan on Medium Heat:
Egg Yolks
Maple Syrup
Salt
Whisk well.

Gradually Whisk in Half and Half.
Do not allow to Boil.
Cook for 5 minutes.
It's ready when it's Thick enough to Coat the Back of a Spoon.
Remove from Heat.

Add:
Vanilla
Whisk well.
Transfer to a Serving Bowl and Serve Warm.

Dust Individual Servings with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!


Pan Release Mix:

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

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 Pans generously with the Mix.

Enjoy!

Peace in the Kitchen!