Sweet Onion Casserole

I have so many recipes using Onions. I have an entire Cookbook dedicated to them.
Here's my latest recipe with Onions.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A 2 qt. Casserole Dish. I have a favorite Bram that I use for Casseroles and Gratins.
Vegetable Cooking Spray
2 tbs. of Vidalia Sweet Onions, large chop. You'll see them in my photos here.
3 TBS Flour
2 C Heavy Cream
Salt and Pepper to taste.
1/2 C Crushed Ritz Crackers
2 TBS Butter, melted.

These are the cut Onions. They're cut minimally and then I pick apart the Petals.

I sprinkle the flour using a small Sieve.

Fresh Ground Black Pepper and Ground Sea Salt.

2 Cups of Heavy Cream distributed evenly.

Crushed and Buttered Crackers distributed evenly.

Baked!

In the Casserole:
Onions

Add:
Flour, sprinkled evenly over the Onions. I use a small Sieve. Do Not Stir.
Salt and Pepper to taste. Do Not Stir.

Add:
Cream evenly. Do Not Stir.

In a Small Bowl:
Crushed Crackers
Melted Butter
Mix well.

Sprinkle the top evenly with the Cracker Mixture.

Bake 45 minutes.

Enjoy!
Peace in the Kitchen!

Spinach Tortellini Soup

I made a new Soup. We have decided that this is one of our favorites. We make if often,. It's like a Gourmet Country Soup that you'd order at a restaurant in Tuscany, Italy.

Here's what you'll need:
A Soup Pot
8 C Water flavored with 6 TBS of Better Than Bouillon Vegetable Base. You can also use Vegetable Bouillon if you don't have access to Better Than Bouillon.
2 TBS Olive Oil
2 TBS Minced Garlic, from a Jar.
1 - 14 1/2 oz. Can of Diced Tomatoes.
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 - 9 oz. package of Cheese Tortellini.
1 - 8 oz. package of Fresh Spinach.

Fresh Shredded Parmesan Cheese for Garnish.
Herbed Croutons for Garnish (Buy them or make your own). I make them from French Baguette Slices brushed with Olive Oil, sprinkled with Herbes de Provence and Baked in a low oven (250 degrees) just until Golden Brown.



In the Soup Pot on Medium Heat:
Oil, until Hot.

Add:
Garlic
Sauté 1 - 2 minutes.

Add:
Tomatoes with Juice
Water (Broth)
Oregano
Basil
Stir to combine well.
Bring to a Boil Uncovered.

Add:
Tortellini
Return to Boil
Cook 9 minutes.

Remove from Heat.
Add Spinach.
Stir to combine well.

Top individual servings with:
Croutons
Parmesan Cheese

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookie Brownies

I recently saw a recipe from a well known Bakery in New York City for a Cookie Brownie. Their recipe was made from scratch and I understand that, when it's a well known Bakery. For the average Baker, I put together this easier version that is virtually the same as theirs. I did some research and discovered it was probably an adaptation of a Betty Crocker recipe. I usually do a lot of research before posting some recipes, to find out the origin or to adapt several recipes and create my own.

This Recipe is an adaptation of two.
This is not an exact recipe so you can use any Brownie Mix, any Chocolate Chip Cookie Dough recipe and any pans you may already have, including Muffin Tins.

NOTE:
Now that I've made these, here's my recommendation. Use a straight sided tin, even a Muffin Tin would work well. The Bakery recipe uses individual 4" Pie Tins and I like that idea too. As you can imagine, these were difficult to release. But, they are delicious!
And, I highly recommend using Pan Release Mix to grease the pans.

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a Canning Jar. I always have it available for all of my Baking needs. It's great for intricately designed Bundt Pans and any Cake Pan and Muffin Tins. Brush generously with the Mix.

This is just another Tart Pan option.

Tart Pan Brownies Baked with a Chocolate Chip Cookie on top.

Here's what you'll need:
Preheat the oven to 375 degrees.
4" Pie Tart Pans brushed well with Pan Release Mix.

1 Box (1lb. 2.4oz.) Betty Crocker Original Supreme Premium Brownie Mix. Make batter according to package directions.

1 Pouch (1lb. 1.5oz.) Betty Crocker Chocolate Chip Cookie Mix. Make dough according to package directions.

Fill each Tart Pan just under 1/2 full with Brownie Batter. Refrigerate for 3 hours.

Refrigerate the Cookie Dough for 3 hours.

Use a Cookie Scoop to create Cookie Dough Balls. Flatten each one in the palm of your hand into a disk, just smaller that the diameter of the Tart Pan.
Gently press it into the Brownie Batter.

Bake 20 - 25 minutes. (We baked the first pan for 14 minutes) Just check them and you can tell when they're done. Baking time will vary according to the size of your pan.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Quinoa Burger

Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Onion
Carrot
Garlic
Cook 3 minutes, stirring well.

Add:
Water
Quinoa
Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Quinoa
Bread Crumbs
Salt and Pepper
Chick Peas
Egg
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Tabasco
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

NOTE: 
If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.


Enjoy!
Peace in the Kitchen!

Vegetarian Burger

Baked Homemade Vegetarian Burgers:

Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.

2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets

Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper

In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well

Add:
corn
tomato
broccoli
Gently incorporate with your hands.

Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty

Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.


Enjoy!
Peace in the Kitchen!

Cranberry Loaf Bread

Bread, I love any type of Homemade Bread. This is a delicious Cranberry Bread.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Stand Mixer with a Whisk Attachment

A Loaf Pan
Brush it generously with 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.


1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
2 Eggs
2 Large Eggs
1 C Whole Milk
1/4 C Vegetable Oil
1 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Apple, peeled, cored and diced.
1/2 C Dried Cranberries
1/4 C Chopped Blanched Almonds (no skin on them)

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Cinnamon
Nutmeg
Whisk Well.

In the Stand Mixer:
Eggs
Oil
Milk
Brown Sugar
Whisk until well combined.
Add to the Dry Ingredients and Mix together by Hand with a Wooden Spoon or Silicone Spatula.

Fold in, by Hand:
Apple
Cranberries
Almonds

Spoon Batter into the Loaf Pan.
Bake 40 - 45 minutes until a toothpick in the center comes out clean.

Remove Pan to a Rack to Cool 5 minutes.
Invert the Loaf onto the Rack an Cool Completely.

Enjoy!
Peace in the Kitchen!

Cough and Bronchitis Homemade Remedy

During Cold Season we often get a Cough and Bronchitis.
Here's a Homemade Remedy to help.
It also Boosts Serotonin Levels and helps to easily fall asleep.
For additional information go to:

Healthy Recipes Home - Health and wellness, organic recipes ...https://healthyrecipeshome.com

Mash 2 Ripe Bananas in a Bowl.
Boil 2 C of Water.
Add it to the Bananas.
Add 2 TBS Raw Organic Honey.
Mix well.
Cover the Bowl and Set Aside to Cool for 1/2 hour.

Take 1/4 C at a time, 4 times Daily.

Enjoy!
Peace in the Kitchen!

Cranberry Coffee Cake

This is a great recipe for Christmas Morning.

Here's what you'll need:
Preheat the Oven to 350 degrees
A Stand Mixer or an Electric Hand Mixer
A 10" Springform 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.

3 Large Eggs
2 C Granulated Sugar
12 TBS Butter, Room Temperature.
1 tsp Vanilla
2 C All Purpose Flour
12 oz. Fresh Cranberries
Confectioner's Sugar for Dusting.

In the Stand Mixer (With a Whisk Attachment) or a Large Mixing Bowl with an Electric Mixer:

Eggs
Sugar
Beat until Creamy Smooth (5 - 7 minutes)

Add:
Butter
Vanilla
Beat an additional 2 minutes.

Gradually Add:
Flour
Mix just until combined.

Fold in by Hand:
Cranberries

Spoon Batter into the Pan.
Bake 40 - 50 minutes.
A Toothpick in the Center should come out Clean. (Check after 40 minutes)

Remove Pan to a Rack to Cool  for 10 minutes.
When Completely Cooled, Dust with Confectioner's Sugar.
Release the Cake onto a Platter to Serve.

Enjoy!
Peace in the Kitchen!

Frozen Fruit Salad

This brings back memories of my childhood Christmases. My Grandmother, Mother and Aunt Faye would make this for the Holidays. We loved it. It has no Mayonnaise or Marshmallow in it like many other Fruit Salad Recipes.

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

This is my Calphalon Non Stick Square Pan.
I like it because of the Straight Sides which have Straight Corners.
Most Pans have Rounded Corners like the one pictured below.

Here's what you'll need:
 1 - 8"X8" Pan or 9"X9" or a 9"-10" Springform Pan. (Lightly Sprayed with a Vegetable Cooking Spray.
A Hand Held Electric Mixer
Plastic Wrap

2 C Heavy Whipping Cream
1 - 8 oz. package of Cream Cheese, room temperature.
1/4 C Whole Milk
1/3 C Confectioner's Sugar
2 - 8 oz. cans of Crushed Pineapple, Drained.
2 - 14.8 oz. Cans of Fruit Cocktail, Drained.
1 - 10 oz. Jar of Red Maraschino Cherries, (Drained and Chopped)
A Dash of Salt
1 C Crushed Pecans

In a Medium Mixing Bowl with an Electric Mixer:
Heavy Cream
Beat until it reaches a Stiff Peak.
Set Aside.

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

Gradually Add:
Milk
Confectioner's Sugar
Mix until well combined.

Fold all of the Fruit into the Cream Cheese Mixture, by Hand.

Fold in the Whipped Cream by Hand until well combined.

Spoon evenly into the Pan.
Cover with Plastic Wrap.

Refrigerate Several Hours.
Remove 15 minutes before serving
Cut into individual portions to serve.

Enjoy!
Peace in the Kitchen!

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Pecan Cream Pie

I love Traditional Pecan Pie but I recently discovered this Creamy version when our Granddaughter made it for Thanksgiving this year, and it's delicious. It's a No Bake Pie made in a purchased Pie Crust. You can use a regular Crust or Graham Crust or you can make either of them Homemade.
Thank you Julia for this incredible Pie. We need to have it every Thanksgiving and make it a Tradition.

I recommend a dark, pure, Maple Syrup.

I prefer the taste of Madagascar Vanilla .

Here's what you'll need:
A Stand Mixer
An Electric Hand Mixer

1 - 9" Pie Crust, Bake according to directions prior to making the Pie. Allow to Cool completely.
1 C Heavy Cream
1/4 C Confectioner's Sugar
2 tsp Vanilla, the best you can afford.
2 - 8 oz. packages of Cream Cheese, room temperature.
1/2 C Dark Brown Sugar
1/4 C of the Best Pure Maple Syrup you can afford.
2 C Finely Chopped Pecans, divided.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Beat until Soft Peak.
Add:
Confectioner's Sugar
Vanilla
Beat until Stiff Peak.
Set aside.

In a Large Mixing Bowl, with a Hand Mixer: (Or you can Transfer the Whipped Cream to a Bowl and use the Stand Mixer:

Cream Cheese
Brown Sugar
Maple Sugar
Beat until Creamy Smooth.

Fold in, by hand:
Whipped Cream, until completely incorporated.

Fold in 1 1/2 C of the Pecans until well combined.

Spoon the Filling evenly into the Pie Crust.

Sprinkle the top with remaining Pecans.

Refrigerate overnight.

Garnish individual servings with additional Whipped Cream.
You use the canned variety or make additional Homemade.

Enjoy!
Peace in the Kitchen!

Creamed Corn Soup

Here's another favorite Corn Soup.

Here's what you'll need:
A  Large Soup Pot or Cast Iron Dutch Oven
A Blender or Food Processor

1/4 C Olive Oil
6 C Corn Kernels
1/2 tsp Chili Powder (not Chile) There's a difference.
1/8 tsp Salt
1/8 tsp Pepper
2 Cloves of Garlic, minced.
4 C Vegetable Broth or Vegetarian Chicken Broth. (I use Better than Bouillon No Chicken Base)
1/2 C Sour Cream
1/2 C Grated Parmesan Cheese
The Zest and Juice of 1 Large Lime.
3 TBS Finely Chopped Cilantro

Cilantro

In the Soup Pot on Medium High Heat:
Oil, until Hot.

Add:
Corn
Onion
Chili Powder
Salt and Pepper
Cook, stirring often for 10 minutes.

Add:
Garlic, Cook 1 minute more.

Add:
Broth
Bring to a Boil.
Reduce Heat and Simmer 20 minutes.

Remove from Heat.
Add:
Cheese
Sour Cream
Cilantro
Stir to combine well.

Spoon half of the Soup into a Blender.
Purée until Creamy Smooth.
Return to the Pot .
Stir to combine well.
Reheat if needed.
Serve Hot.

Enjoy!
Peace in the Kitchen!