Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies

I made Vampire Mouth Cookies last year for Halloween and I'm making these Goblin Chocolate Chip Cookies this year. I posted a picture of the Vampire Cookies at the end of this recipe.

I have a variety of sizes . I measure across the Bowl of the Scoop. This one is 1 3/4" across.

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 Hand Held Electric Mixer or a Stand Mixer.

1C Crisco
1C Brown Sugar
1 C Granulated Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 C Old Fashioned Oats
1 C Rice Krispies Cereal
1 C Diced Orange Candy Slices + additional Whole Orange Candy Slices for Garnish
1 C  Dark Chocolate Chips + additional for Garnish

In a Large Mixing Bowl:
Crisco
Brown Sugar
Granulated Sugar
Beat well with a Hand Held Electric Mixer or in a Stand Mixer until Creamy Smooth.

Add:
Eggs
Vanilla
Beat until well combined.

In another bowl:
Flour
Baking Soda
Baking Powder
Salt
Whisk well.
Gradually add to the Sugar Mixture until well combined.

Gradually Add:
Oats
Rice Krispies
Diced Candy Orange Slices
Chocolate Chips
Mix just until combined.

Drop Dough 2" apart onto the Sheet Pan.
Lightly flatten with the Botton of a glass, just enough to create a surface to add eyes and mouth.

Add:
Chocolate Chip Eyes and a Candy Orange Slice Mouth.
Bake 10 - 15 Minutes .

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

Hippy!
Halloween!

Vampire Mouth Cookies
You only need to put Frosting on the front of both Cookies so the back of  the Cookies
touch each other.
Add about 5 Miniature Marshmallows on the Bottom Cookie.
Put the Top on.
Place 2 Almond Slices to Create Fangs.

Tomato, Mozzarella Casserole

Here's a great Casserole to serve for Brunch or Christmas Morning.

 

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 13" Casserole dish. (coated well with a Vegetable Cooking Spray)
A Small Skillet


1 TBS Olive Oil
1 small Vidalia Onion, diced.
2 Garlic Cloves, minced.
18 Eggs
1/2 C Whole Milk
2 C Shredded Mozzarella Cheese (divided)
Grape Tomatoes cut in half  (1 C ).
1 C Chopped Fresh Basil Leaves
Salt and Pepper to taste.

Toasted and Buttered English Muffin Halves to Serve. (1/2 per person)

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

Add:
Onion
Sauté for 2 minutes, stirring.

Add:
Garlic
Sauté an additional 2 minutes, stirring.

Remove from Heat and set aside.

In a Mixing Bowl::
Eggs, Whisk Well.

Add:
Milk
Whisk Well.

Add:
Onion & Garlic Mixture.
Stir well with a Blending Fork.

Add:
1 C of the Cheese.
Tomatoes
Basil
Salt and Pepper to taste.
Mix well with a Blending Fork.

Spoon into the Casserole Dish.

Top with remaining Cheese.
Bake 45 -60 minutes.
The Top should be Golden Brown.

Serve Hot over 1/2 of a Toasted and Buttered English Muffin.

Enjoy!
Peace in the Kitchen!

Midori Margarita

Those are two things that I like, Midori and Margaritas so they had to be good together.
Midori is one of the ingredients in my Terry Tini (recipe at the end of this one). They're both great Summer Cocktails.

Midori is a Sweet, Bright Green-colored, Cantaloupe -flavored Liqueur. It's manufactured in Japan, the United States, Mexico, and France. It was made exclusively in Japan until 1987. Midori is typically 20–21% alcohol by volume.

Tequila

Midori Melon Liqueur

Margarita Mix

Midori Margarita:

2 oz. of your favorite Tequila
1 oz. of Midori
1 oz. Margarita Mix

Place all ingredients in a Cocktail Shaker with some Ice.
Strain into an Ice filled Margarita Glass that has been Rimmed with Salt.

Garnish with a Slice of Lime.

Enjoy!
Peace in the Kitchen!



Here's my namesake Cocktail!

It was created for my Birthday in 2006 at Tolbert's Restaurant in my hometown of Grapevine, Texas.


The TerryTini

I love this cocktail. I hope you try it!

2 oz. of  Vanilla Vodka
1 oz. of Midori Melon Liqueur
1 oz. of Pineapple Juice
1/2 oz. of Roses Lime Juice
Lime slice for garnish

I prefer mine Shaken, not Stirred, over Ice and served Straight Up in a Martini Glass, Garnished with a Slice of Lime.

Thanks again to Kathleen, Paul and the entire Crew at Tolbert's Restaurant in Downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Vegetable Barley Soup

Vegetable Barley Soup :

1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 hour 15 minutes to 1 hour and a Half, Drain.

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!

Green Tomato Casserole

I happen to like recipes made with Green Tomatoes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.

8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces

Place half of the Tomatoes in the Casserole dish.

In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.

Bake for 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Terry Tini Cocktail

Here's my namesake Cocktail!

Terry Tini:

Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.

After drinking this many times, I've altered the recipe.

I created a Lime Version of this and I love it so I edited the Vodka and the Midori amounts.

My new Lime Terry Tini is posted on the Blog.

The TerryTini

I love this cocktail. I hope you try it!

2 ounces Vanilla Vodka
2 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish

I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.

Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Zucchini and Rice Casserole

I have a post of my favorite Casseroles, I have so many recipes. I thought I had posted this one but discovered I had not.

Here's what you'll need:
Preheat the Oven to 350 Degrees.
A 9" X 13" Casserole Dish, Buttered well.

4 TBS Vegetable Oil, divided.
A Vidalia Onion, thinly sliced.
1/2 tsp Salt
1.4 tsp Pepper
1 tsp Dried Thyme
3 Cloves of Garlic, minced.
2 Large Zucchinis, Un peeled and Cubed.
1 1/2 C Vegetable Broth
1/2 C Heavy Cream
3/4 C Italian Herbed Bread Crumbs
3/4 C Grated Parmesan Cheese
3 C Cooked White Rice
3 Eggs, beaten.

In a Skillet om Medium High Heat:
2 TBS Oil, until Hot.
Add:
Onion
Salt
Pepper
Thyme
Sauté 5 minutes, stirring.

Add:
Zucchini
Cook an additional 5 minutes, stirring.

Reduce Heat to Low.
Add:
Cream
Broth
Simmer for 10 minutes, stirring. Do not Boil.

Remove from Heat, Transfer to a Large Mixing Bowl and Set Aside to cool for at least 15 minutes.


In a Small Mixing Bowl:
Bread Crumbs
2 TBS Oil
Parmesan Cheese.
Mix well.
Set Aside.

Add Rice and Egg to the Cooled Squash.
Mix to combine well.

Spoon into the Baking Dish.
Sprinkle the top evenly with the Parmesan Cheese Mixture.

Bake of 30 minutes, uncovered.
The top should be Golden Brown.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Margarita Cookie Balls

Texans love their Margaritas. We all have our favorite Mexican Restaurant that serves the best Margaritas and we can debate it for days. I once conducted a challenge for some out of State friends to let us know what their favorite was, based on several restaurants that we took them to. After much debate, we all agreed on one.
Here's a cookie version of a Margarita. T
This is a No Bake Cookie.

Here's what you'll need:
A Blender, Food Processor or Hand Held Electric Mixer.
A Small Cookie Scoop.

1 - 12 oz. Box of Vanilla Wafers (Crush them)
1/2 Pound of Almond Meal
4 oz. White Chocolate Baking Squares
1/4 C of Lime Tequila
1/4 Cup of Good Orange Marmalade.
2 TBS Light Corn Syrup

Granulated Sugar for Rolling.

I add two photos of Almond Meal Options.

In a Large Mixing Bowl:

Vanilla Wafer Crumbs
Almond Meal
Whisk to combine well.

Melt Chocolate according to package directions.

Combine Tequila, Marmalade and Corn Syrup in a Blender, Food Processor or with. a Hand held Electric Mixer.
Process until well combined and creamy smooth.


Add to the Crumb Mixture along with the Melted Chocolate.
Stir to combine well. (I use a Blending Fork)

Using a Small Cookie Scoop, make Balls and Roll in the Palm of your hands to smooth them.

Toss in Sugar to Coat Well.

Refrigerate prior to serving.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Pie

Randy's Blueberry Buttermilk Pie

Since making the pies, I've added some changes that worked.
Please note them when reading the recipe!

This recipe makes 2 pies

3 1/2 C sugar
1 C flour
1 3/4 sticks unsalted butter ( softened)
6 eggs
2 C buttermilk
1/2 tsp vanilla extract
1/2 C fresh blueberries, lightly tossed in 2 TBS of flour ( divided), I added 2/3 C in each pie
2 uncooked pie crusts, frozen or homemade( thaw, if frozen ) I used Marie Callender's Frozen Deep Dish Pie Crust)

Preheat oven to 350 degrees, bake in the middle of the oven

In a large bowl, mix together flour and sugar and set aside
Melt butter and pour over the flour-sugar mixture. Whisk until totally incorporated
( the entire batter can be done in a stand mixer)

Add eggs one at a time, allowing each addition to become incorporated before adding the next one
Add buttermilk and vanilla
Mix well and set aside

Sprinkle the bottom of each pie shell with 1/4 C of berries ( I used 2/3 C in each pie)
Evenly distribute the buttermilk filling into the pie shells
Push the berries down into the filling. (I did not push them down)

Bake for 25 minutes
Rotate and bake 10 - 20 minutes more, tops should be golden brown ( I baked them for 45 - 50 minutes without turning them)

Remove and place on a rack to cool
Refrigerate until ready to serve

Substitute other fruit if you like, or leave the fruit out all together

Enjoy!
Peace in the Kitchen!

The recipe makes 2 pies, and there was some left over so.....

I made some in ramekins!

Cold Strawberry Soup

Summer evokes memories of Cold Strawberry Soup at my grandmother's in Michigan. She also made  Cold Cherry Soup.

Cold Strawberry Soup:

Here's what you'll need:
A Blender

1 C Fresh Strawberries, hulled and halved.
2 C Strawberry Yogurt
1 Navel Orange, juice and Zest that's been Micro-planed.
1/8 tsp Ground Ginger Powder.
1/4 tsp Vanilla

Diced Mint Leaves for Garnish.

Add all ingredients, except the Mint, in a Blender.
Blend until Creamy Smooth.
Refrigerate 2 Hours.

Serve Cold, garnished with some Mint Leaves.

Enjoy!
Peace in the Kitchen!

Cucumber Soup

Summer calls for cold Soups. There are a variety of recipes available.

Cold Cucumber Soup:

4 Cucumbers, peeled and cubed. Additional for Garnish.
1 Clove of Garlic, minced
3 TBS Fresh Lemon Juice
1 Small Shallot, diced.
1/4 tsp Salt

Fresh Chopped Dill for Garnish.

Place all ingredients (except Dill) in a Food Processor and Pulse until Pureed.
Refrigerate for 30 minutes to 1 Hour before serving.
Top with additional Cucumber Cubes and Fresh Chopped Dill.

Eating Raw!

I've decided to spend some time embracing a Raw Diet. I've been a Vegetarian for 25 years so I'm used to saying no to certain foods. This is a regime where you don't eat anything that's Cooked or Baked.
For me it's strictly a new option to lose and maintain weight loss.

Avocado Toast:

Sour Dough Bread, toasted (I've recently discovered that Sour Dough Bread is a better choice than Whole Wheat Bread because it's better for a Healthy Gut.  I've been researching Health issues about how important a Healthy Gut is to our overall Well Being. 

Cashew Butter or Cream Cheese
Mashed Avocados

Option: I like to top it with a Poached Egg.

Spread the Toast with some Butter  or Cream Cheese and top with Avocados.
Sprinkle with Salt and Pepper or Lemon Pepper to taste.



Cold Cucumber Soup:

4 Cucumbers, peeled and cubed. Additional for Garnish.
1 Clove of Garlic, minced
Turmeric to taste (about 1/8 tsp)

Fresh Chopped Dill for Garnish.

Place all ingredients in a Food Processor and Pulse until Pureed.
Refrigerate for 30 minutes to 1 Hour before serving.
Top with additional Cucumber Cubes and Fresh Chopped Dill.


Zucchini Marinara:

8 Zucchinis, peeled and diced.
1 C Fresh Diced Tomatoes
2 Green Onions. Use the entire Onion, sliced thin.
1 Clove of Garlic, minced.
Fresh Oregano, Rosemary and Basil for Garnish.
Salt and Pepper to taste

Mix well in a Large Serving Bowl.



Cucumber, Avocado and Red Onion Salad:

1 Cucumber, peeled and diced and Seeds removed.
1 Avocado, diced.
1 Small Red Onion, diced
2 TBS Hemp Seeds
1/8 tsp Cayenne
2 TBS Shredded Coconut

Mix all together in a Serving Bowl.


Raw Pad Thai:

1 Zucchini, peeled, seeds removed and Julienned.
2 Carrots, peeled and Julienned.
1 Red Bell Pepper, Julienned.
3/4 C Edamame
3 Green Onions, thinly sliced.


Dressing:

1 Clove of Garlic, minced.
1/4 C Almond Butter
2 TBS Fresh Lime Juice
2 TBS Water
2 TBS Maple Syrup (Sugar Free is an Option)
1/2 TBS Sesame Oil
1/8 tsp Ground Ginger (the Powdered version)
Whisk together in a Mixing Bowl and transfer to a Jar.

Prepare the Vegetable ingredients in a Serving Bowl, top with the Dressing, according to Taste and Toss to Combine Well. Or Serve the Dressing on the Side for Individual Servings.



Raw Mushroom Salad: (1 Serving)

5 Button Mushrooms, sliced.
1 TBS Olive Oil
1/2 TBS Sesame Oil.

Toss together in a Bowl and Serve.



Kale, Shiitake Mushroom Salad:

6 C Chopped Kale or Mixed Lettuce
2 TBS Olive Oil
6 Shiitake Mushrooms, sliced thin
2 tsp Apple Cider Vinegar
1 tsp Sesame Oil
1/8 tsp Salt

Toss well in a Serving Bowl.



Raw Beet with Cashew Butter

Cashew Butter
A Bunch of small Fresh Beets, thinly sliced or Canned Beets, thinly sliced.
(we buy vacuum packed Beets)
1 Apple, peeled, cored and diced.
a Handful of Walnuts
Fresh Julienned Basil Leaves.

Arrange some Sliced Beets on a Plate.
Top with a Dollop of Cashew Butter.
Top with more Sliced Beets.
Top with Apples, Walnuts and Basil.



Caprese Salad:

Tomato Slices
Mozzarella Cheese Slices
Walnuts, Cashew Butter and Basil Leaves.
( I make homemade Pesto and spread it on the Cheese Slices instead of the Cashew Butter.
Top with Balsamic Vinegar and a bit of Olive Oil.



Raw Zucchini Roll Ups:

1 Zucchini,  thinly sliced on a Mandoline.
Raw Asparagus Spears (just a bit longer than the width of the Zucchini.
Green Onions, cut to the length of the Asparagus Spears.
Cream Cheese
Chopped Fresh Dill
Salt and Pepper to taste.

Lay the Zucchini Sliced on a Flat Surface.
Spread with some Cream Cheese.
Top with some Dill.
Salt and Pepper.
Add some Asparagus Spears and Green Onion at one end of the Zucchini Strip and Roll up tightly.
Transfer to a Serving Platter.



Romaine Leaf Boats:

1 Head of Romaine Lettuce, separate the leaves.

Customize the Filling:
1/2 C Hummus
1 C Halved Cherry Tomatoes, seeds removed.
1/2 C Alfalfa Sprouts
1 C Shredded Carrots that have been Peeled.
3/4 C Thinly Sliced Red Cabbage.
1 Avocado, cubed.

Open one Leave and fill with your favorite toppings.
Top with an Oil and Vinegar Dressing.


Hot Chocolate Truffles:

1 C Old Fashioned Oats
1/2 C Walnuts, chopped
12 Soft Medjool Dates, chopped.
3 TBS Cocoa Powder and Additional for Rolling.
2 TBS Flax Seeds
1/2 tsp Cinnamon
1/8 tsp Cayenne
1/8 tsp Salt
1 - 2 Tbs Almond Milk or Non Dairy Hazelnut Coffee Creamer.

In a Food Processor:
Oats
Walnuts
Pulse just to combine.

Add:
Dates
Pulse just to combine.

Add:
Cocoa Powder
Flax Seeds
Cinnamon
Cayenne
Salt
Pulse for about 1 minute to create a Dough Ball.

Form Balls and Roll them in additional Cocoa Powder.

Serve immediately or Freeze (they Freeze well)

Enjoy!
Peace in the Kitchen!