Cauliflower Bake

 It can also be made with Broccoli and Shredded Cheddar Cheese. The instructions are the same.

Boil the entire head of Cauliflower in a large Pot for 10 minutes.

Cut the florets into bite sized pieces.

Pour a layer of Sauce in a Pie Pan or Quiche Pan.

Top the first layer of Sauce with the Florets
 and add additional Sauce to cover the Cauliflower.
Salt and Pepper to taste.

Sprinkle the Top with Cheese.

Baked at 340 degrees for 30 - 40 minutes.

Here's what you'll need:

1 Pie Pan or Quiche Pan.

Preheat the oven to 340 degrees.

A medium sized head of Cauliflower or Broccoli.

A Jar of Alfredo Sauce or Bechamel Sauce.

Shredded Swiss Cheese for the Cauliflower and Shredded Cheddar for Broccoli.

Salt and Pepper to taste.

Instructions:

Follow Directions under each Photo.

Serve as a Side dish .

Enjoy!

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Zucchini and Mozzarella Cheese Quiche

This Quiche is delicious:

Here's what you'll need:

Preheat the Oven to 400 degrees.

1 - 9" Pie Pan

1 - Purchased or Homemade Pie Crust for the 9" Pie Pan.

A Mandoline if available.

Prepare the Pan with the Crust and set aside.

3 TBS Butter

4 C thinly sliced Zucchini (about 3 Medium). I sliced them 3/8th" on a Mandoline.

1 Large Vidalia Onion sliced 1/8" on a Mandoline.

This is the Mandoline I have.

2 Large Eggs

2 tsp Dried Parsley Flakes

1/2 tsp Garlic Powder

1/2 tsp Dried Basil

1/2 tsp Dried Oregano

1/2 tsp Pepper

2 C Shredded Mozzarella Cheese

2 tsp Dijon Mustard

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Zucchini

Onion 

Cook until tender stirring often.

Drain and Set aside to Cool slightly.

In a Mixing Bowl:

Eggs

Seasonings

Mix to combine well.

Add Cheese and Zucchini and Stir to combine well.

Spread Mustard evenly over the  bottom of the Pie Crust. 

Spoon  Zucchini Mixture into the prepared Pie Pan.

Bake 35-40 Minutes or until Golden Brown

Cover the Edge of the Crust if needed to prevent burning.

Remove from Oven to a Rack to Cool.

Enjoy!

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Tomato and Gruyère Cheese Tart

 This delicious Tart is made in a Quiche Dish.

Here's what you'll need:

Preheat the Oven to 350 degrees.

One 9" Quiche Dish

10" Pie Crust either purchased or homemade.

2 TBS Butter

1 Leek, trimmed and sliced thin.

8 oz. of Fresh Mushrooms, sliced to equal 3 C.

1 TBS Dry Sherry or Hearty Burgundy Win

1/4 tsp Salt

1 1/2 C Shredded Gruyère Cheese, divided.

1 Tomato, sliced.

Fit the Crust into the Quiche Dish.

In a Large Skillet on Medium Heat:

Butter until melted.

Add:

Leek, cook 8-10 minutes.

Add:

Mushrooms

Sherry 

Salt

Stir to combine well and cook for 2-3 minutes.

Remove from Heat and Cool.

Spoon into the Quiche Dish.

Sprinkle Half of the Cheese over the top of the Filling.

Evenly overlap the Tomato slices on top of the Cheese.

Sprinkle with remaining Cheese.

Bake for 20 - 30 minutes until Golden Brown.

Remove from the oven and transfer to a Rack to Cool for 5 minutes.

Enjoy!

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Gruyère Cheese Soufflé

Gruyère Soufflé

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Soufflè Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
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Egg in a Bun (microwaved)

 This is an easy and quick meal. It's a Roll, a Hamburger Bun or a Brioche Roll, a pat of Butter, an Egg, 4 small pieces  of your favorite Cheese, Salt and Pepper.

Sometime I don't want a big meal and this is just enough.

Cut out a circle in the top of the Roll, leaving some on the bottom and mash it down with your finger to create an indentation. 

If it's a 2 part Bun, cut the circle out of the top and create a circle in the bottom half but don't cut it out, simply mash it  down with your finger to create an indentation and place the top back on.

Place butter in the hole.

Add an Egg in the Roll, prick the Yolk with a Knife or Fork because it's going to be Microwaved.

Place 3-4 small thin sliced pieces of Cheese around the Egg.

Place it in a Plate

Heat in the Microwave for  1  minute.

Salt and Pepper to taste.

Enjoy!

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Cole Slaw, Copycat Kentucky Fried Chicken Recipe

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

This is the Kentucky Fried Chicken Copycat Cole Slaw Recipe. It's one of my favorites.

Here's what you'll need:

A Food Processor

A Grater

A Large Mixing Bowl

1 Head of Cabbage shredded in a food processor and then finely chopped (a little bigger than a grain of rice) with a Chef's Knife to make 8 Cups. 

1/4 C  Shredded Carrot in the Food Processor and then chopped with a Chef's Knife.

2 TBS of Grated Onion

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Whole Milk

1/4 C Buttermilk

2 1/2 TBS Lemon Juice

1 1/2 TBS White Vinegar

1/2 tsp Salt

1/8 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Whole Milk

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Enjoy!

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1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Cookie Sheet Pan lined with Parchment Paper.

A Small Cookie Scoop.

1 C Shortening

1 C Sugar

1 C Brown Sugar

3 Eggs

1 tsp Vanilla

2 1/2 C Flour

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

2 C Old Fashioned  or Quick Oats

1 C Raisins

1 C chopped Pecans ( Texans put Pecans in everything)

In a Bowl, cream together:

Shortening

Both Sugars

Add Eggs, 1 at a time

Add Vanilla

In another Bowl,  sift together:

Flour

Baking Soda

Salt

Cinnamon

Add Dry Ingredients to Wet Ingredients

Fold in:

Oatmeal

Raisins

Pecans

Use a Small Cookie Scoop and place 2" apart on a Parchment Paper lined Cookie Sheet Pan

Bake at 350 degrees for 10 - 11 minutes, just until Golden Brown.

Cool for 10 minutes on the Cookie Sheet Pan then remove Cookies to a Cooling Rack to cool completely.

Enjoy!

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Holiday Cranberry Pecan Bread

 This is such an iconic Loaf Bread to serve during Thanksgiving and Christmas. My Grandmother always made it for Christmas.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Loaf Pan brushed well with Pan Release Mix: Recipe to follow.

 A Standard Loaf Pan is 8 1/2" X 4 1/2" X 2 1/2".

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. This is absolutely a Best of the Best Recipe. 

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.

1 C Granulated Sugar or Monk Fruit Sugar Substitute. 

2 T. Butter, room temperature

1 Egg, beaten

2 C Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3/4 C Fresh Orange Juice

2 TBS.  Orange Zest

1 1/2 C Fresh Cranberries, Chop them. (measure them, then chop them)

1/2 C Chopped Pecans

In a Bowl:

Sugar

Butter Egg

Blend together by hand until completely incorporated.

Add:

All remaining ingredients.

Mix until well combined.

Spoon into the Loaf Pan.

Bake 45 - 50 Minutes.

Enjoy!

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Aperol Spritzer

 This is a refreshing Summer Cocktail.

Here's what you'll need:

A Wine Glass filled with Ice.

3 oz. Prosecco

2 oz. Aperol

1 oz. Club Soda

(Add all ingredients to the Wine Glass)

Garnish with a Slice of Orange.

Enjoy!

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Mixed Vegetable Casserole

 Mixed Vegetable Casserole

This is my Emile Henry 9" X 13" Casserole Dish.

Choose either Cream of Mushroom or Cream of Celery Soup.

Here's what you'll need:

A 9" X 13" Casserole Dish. (Sprayed with a Vegetable Spray)

1/2 C Water

1 - 10 0z. package of Frozen Mixed Vegetables. your choice.

1/2 C Diced Onions

1/2 C Diced Celery

1/2 tsp Salt

1 - 10 1/2 oz Can of Cream of Mushroom or Cream of Celery Soup

1/2 C Packaged Poultry Stuffing Mix

1/2 tsp Dried Basil

1/2 tsp Dried Marjoram

2 TBS Butter, melted

In a Saucepan on Medium High Heat:

Water 

Vegetables

Onion

Celery

Salt

Cook Uncovered until the Vegetables are tender.

Drain Well.

Add:

Soup, Mix well.

Transfer to the Casserole Dish.

In a Small Mixing Bowl:

Stuffing Mix

Basil

Marjoram

Melted Butter

Mix well.

Sprinkle evenly with the Stuffing Mix.

Bake 30 minutes.

Remove Pan to a Cooling Rack for 5 minutes before serving.

Enjoy!

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Peanut Butter Cups

 I love Peanut Butter Cups and these are so easy to make at home.

Here's what you'll need:

A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.

1/2 C Creamy or Crunchy Peanut Butter

1 C Dark Chocolate Chips

1 tsp Coconut Oil

1 tsp Vanilla 

1 TBS Maple Syrup

1/2 tsp Salt

Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.

Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.

Refrigerate for 20 minutes to Harden the Chocolate.

PEANUT BUTTER FILLING

In a Small Mixing Bowl:

Peanut Butter

Coconut Oil

Vanilla 

Maple Syrup

Mix well until completely incorporated.

Add. 1 tsp of Peanut Butte filling to each Cup.

Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)

Refrigerate an additional 30 minutes.

OPTIONS:

Top off with Sea Salt.

Add Crushed Nuts of Choice to the Peanut Butter Filling.

Drizzle the top with Caramel Sauce or melted White Choolate.

Enjoy!

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Snickerdoodle Squares

 I love Snickerdoodle Cookies so here's another great Snickerdoodle recipe.

Snickerdoodle Squares:

Here's what you'll need:

8" X 8" Baking Pan (Well Buttered on the Bottom and Sides.

Mix 2 1/2 TBS of Granulated Sugar with 1 tsp Cinnamon in a small bowl. Sprinkle it evenly into the Buttered Pan and shake to coat the Bottom. Remove any remaining mix by tapping it into the bowl and reserve for later use.

A Food Processor.

Preheat the Oven to 325 Degrees.

2 C Flour

1/2 C Sugar

1 tsp Salt

1/2 tsp Cinnamon

16 TBS (2-Sticks) Cold Butter, cut into pieces.

3/4 tsp Vanilla

In the Food Processor:

Flour

Sugar

Salt

Cinnamon

Pulse to combine well.

Add Pieces of Butter and Vanilla and continue Pulsing to form a Crumble. Do not over process, just until small amounts of the Dough begin to stick together.

Add the Mixture to the Pan and spread out evenly, pressing down until the top is smooth, using the back of a Spoon or the bottom of a Measuring Cup.

Sprinkle the top with the remaining Cinnamon/Sugar Mixture.

Using a Fork, polk holes evenly across the top of the Dough.

Bake 45 - 50 minutes until the top is Golden Brown.

Remove the Pan to a Cooling Rack, immediately cut into 16 Squares.

Allow to cool in the Pan for 10 - 15 Minutes.

Enjoy!

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Cornbread

 This recipe is Pan specific, (I've included other Options for Pan Sizes) You can buy Cast Iron Skillets in the shape of any State.  I have several other Cornbread recipes on the Blog. I love homemade Cornbread.

Texas Shaped Cast Iron Skillet Cornbread

Here's what you'll need:

Preheat the Oven to 450 degrees.

The Texas Shaped Cast Iron Skillet or an 8" Square Baking Pan, 9" Round Cake Pan or 9" Cast Iron Skillet. Cast Iron is preferred for this recipe.

2 TBS Vegetable Oil 

1 C Stoneground Cornmeal

1 C Buttermilk

1 Large Egg

1 TBS Crisco or any Vegetable Shortening

1/4 tsp Baking Soda

1 tsp Salt

In the Skillet, in the Oven as it's Pre-Heating:

Oil

In a Mixing Bowl:

Cornmeal

Buttermilk

Egg

Crisco

Baking Soda

Salt

Whisk together until everything is well combined. (including the Vegetable Shortening)

Spoon into the Pre-Heated Skillet.

Bake 20 Minutes.

Remove Pan to a Stove Top to Coll 15 minutes.

Serve Slathered with Butter! (I added this because Cornbread tastes Better with Butter)

Enjoy!

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The History of Cookies

 

The History of Cookies - Just A Pinch ...justapinch.com

Bread Pudding

 I love Bread Pudding and I have a variety of recipes on the Blog. This is the perfect Bread Pudding to serve on Christmas Morning or at Thanksgiving. I love the combination of Cranberries and Apples.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A 9" X 13" Pan sprayed with Vegetable toking Spray.

Foil

14 C Bread Cubes about 1" - 2".

2 C Whole Milk

2 C Half and Half

8 Eggs, heated and set aside.

1 1/3 C Sugar or Monk Fruit Sweetener.

4 tsp Vanilla

12 TBS Butter (I use a Plant Based Butter), Melted and set aside to cool completely.

2/3 C Flour 

1 TBS Baking Powder

1 tsp Salt 

1 tsp Cinnamon

2 C Dried Cranberries

2 Jonagold Apples, peeled, cored and diced.

In a Large Mixing Bold:

Bread

Milk

Cream

Press lightly to cover all of the Cubes, set aside for 5 minutes.

Fold in, by hand:

Eggs

Sugar

Vanilla

Butter

In another Mixing Bowl:

Whisk together: 

Flour

Baking Powder

Salt

Cinnamon 

Whisk until completely combined.

Add this Mixture to the Bread Mixture and Gently Fold in to combine well.

Fold in, by hand:

Cranberries

Apples

Spoon into the Pan.

Cover tightly with Foil.

Bake 30 minutes,

Remove Foil and continue to Bake for 30 - 40 Minutes until Golden Brown.

Remove to a Rack to Cool for 10 minutes.

Enjoy!

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Tex-Mex Casserole

Here's What you'll need:

Preheat Oven to 350 Degrees.

A Skillet

A  9" X 13"  Casserole Dish, sprayed with a Vegetable Spray.

Aluminum Foil

Tex - Mex Casserole:

2 TBS Vegetable Oil

1/2 lb Ground Beef ( I use a Vegetarian Meatless Ground )

1 - 15 oz  Can Corn, drained

1 - 12 oz  Jar Chunky Salsa (Pace is my favorite)

1 -2.25 oz  Can Sliced Black Olives, drained + additional for the topping.

1 C Cottage Cheese

1 C Sour Cream

2 1/2 Cups Tortilla Chip Crumbs 

2 C of Sharp Cheddar Cheese, divided

Bell Pepper, diced

1 Tomato, diced

2 Green Onions, chopped

 Tortilla chips for garnish

Instructions:

In a Skillet:

Meatless Ground or Ground Beef, sautéed until browned.

Add:

Corn

Salsa

Black Olives (reserve 2 TBS for Garnish)

Stir and Cook until well combined and Hot.

Remove and Set aside.

In a small Bowl:

Cottage Cheese

Sour Cream

1 C Cheddar Cheese

Mix well.

Set aside.

In the Casserole Dish:

Layer in the following order:

Half of the Crushed Tortillas

Half of the Meatless Ground

3/4 C of the Cottage Cheese Mixture

Repeat, ending with the remaining Cottage Mixture.

Cover with Foil

Bake 30 minutes.

Remove Foil.

Top with:

Remaining Cheddar Cheese.

Tomato

Olives

Bell Pepper

Line the Entire Outer Edge of the Casserole with Whole Tortilla Chips. (tucked into the Casserole with the Top exposed)

Return to the Oven.

Bake an additional 2 minutes just until the Cheese is Melted. Don't allow the Tortilla Chips to Burn.

Remove and set aside to Cool 10 minutes.

Sprinkle evenly with Green Onion.

Serve Warm.

Enjoy!

Peace in the Kitchen Y'all!

Pumpkin Pudding

 I made this for Thanksgiving. I've started using Monk Fruit Sweetener in place of Granulated Sugar in a lot of recipes.

Here's what you'll need:

1 - 15 oz. Can of Pure Pumpkin

2 - 1 oz. Boxes of Jello Instant Sugar Free Cheesecake Pudding and Pie Filling,  or 1 - Large Box. (Or Non Sugar Free)

1 tsp Pumpkin Pie Spice ( Homemade Recipe included the end)

2 TBS Monk Fruit Sweetener (or Granulated Sugar)

2 C  Heavy Cream

In a Large Mixing Bowl:

All Ingredients

Mix well with an Electric Hand Mixer.

Refrigerate for a Minimum of 3 Hours.

Homemade Pumpkin Pie Spice:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and store in a Jar.

Enjoy!

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Riced Cauliflower Casserole

Riced Cauliflower Casserole

Here's what you'll need:

Preheat the Oven to 400 degrees.

A 9"X 13" Casserole Dish

6 C Riced Cauliflower. (I buy the kind that has Diced Vegetables in it) It's a Large Bag from Costco.

4 TBS Butter, melted. 

4 Cloves of Garlic, minced.

Salt and Pepper to taste.

4 TBS Fresh Chopped Chives.

3 C Shredded Mozzarella/Provolone combination Shredded Cheese. Divided. 

2 C Sour Cream.

2 Eggs

In a Large Mixing Bowl:

Cauliflower

Butter

Garlic

Salt and Pepper

Chives

2 C of the Cheese

Sour Cream

Eggs

Stir to Combine Well.

Spoon it into the Dish and Top it with remaining Cup of Cheese.

Bake Uncovered 45 Minutes until the Top is Golden Brown.

Enjoy!

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Pumpkin Pie Spice , Apple Pie Spice & Allspice

 We always need these for the Holidays so I've posted these recipes to make our own.

Homemade Pumpkin Pie Spice:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and store in a Jar.

Homemade Apple Pie Spice:

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp All Spice

1/8 tsp Cardamom

Mix well and store in a Jar.

Homemade Allspice

2 TBS Nutmeg

2 TBS Ground Cloves

2 TBS Cinnamon

Mix well and store in a Jar.

Enjoy!

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Cinnamon Pull Apart Bread from Pillsbury

 This would be great served on Christmas Morning with a hot cup of Coffee.

Here's what you'll need:

Preheat the Oven to 400 degrees.

1- 8"X4" Loaf Pan greased well with Pan Release Mix (recipe included here)

1/2 C Sugar or (Monk Fruit Sugar Substitute.)

2 1/2 tsp Cinnamon

2 Cans of  6 oz. Pillsbury Refrigerated Flaky Layers Buttermilk Biscuits. (5 Count)

1/3 C Butter (I use Plant Based Butter), Melted (in a Bowl for Dipping the pieces of Bread)

24 Carbs, 12 grams Sugar, 11 grams Fat, 200 Calories, 2 grams Protein.

In a Small Mixing Bowl:

Sugar

Cinnamon

Separate the 10 Biscuits.

Cut each piece into Quarters.

Dip each piece in Butter.

Roll in Cinnamon/Sugar

Layer them in the Pan.

Bake 20 - 25 minutes.

Remove the Pan to a Rack and Cool 5 minutes

Serve Warm.

Enjoy!

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Winter Snowball Cookies

 Winter Snowball Cookies:

Here's what you'll need:

Preheat the oven to 350 degrees.

A Sheet Pan lined with Parchment Paper.

A Stand Mixer

A 1 3/4" Cookie Scoop

Ingredients:

16 TBS Butter, room temperature.

1/2 C Confectioner's Sugar + additional for Rolling the Cookie Balls.

1 tsp Vanilla

2 1/4 C Flour

1/2 tsp Salt

1 C  of a Mix of Red and Green M&M's.

In the Mixer with a Whisk Attachment:

Butter

Confectioner's Sugar

Vanilla

Salt

Beat until Fluffy and well combined.

Slowly Add:

Flour, 1 C at a time.

Mix until completely incorporated and the Dough comes together.

Fold in by Hand:

M&M's, until well combined.

Create the Snowballs using the Cookie Scoop.

Place them on the Sheet Pan.

Bake 10 Minutes.

Transfer to a Cooling Rack for 5 Minutes.

Roll them in Confectioner's Sugar.

Allow them to cool completely. (about 10 minutes)

Roll them again in the Confectioner's Sugar.

Yield 23 (maybe you could stretch it to 2 dozen) I made a generous Ball. After I Scooped them O rolled them in the Palm of my hand to make a Ball. You could Bake them as they come out of the Scoop if you wanted to. 

They were perfectly Baked and delicious.

Enjoy! 

Peace in the Kitchen!