Tex - Mex Macaroni Salad

I live in Texas and it's easy to turn most recipes into Tex - Mex and we do it all the time.
It doesn't matter if it's an Entree, a Soup, an Appetizer, a Dessert, a Cocktail , a Breakfast dish or a Salad. This is a very simplified recipe with precise measurements of ingredients.

Here's my adapted version of a Mexican Macaroni Salad from Ree Drumond, The Pioneer Woman.


Tex - Mex Macaroni Salad:

1 pound of Elbow Macaroni, cooked according to package directions and drained.
1 (11oz.) can of Mexi Corn, drained.
1 (15oz.) can of Black Beans, rinsed and drained.
1 (10 oz.) can of  Diced Tomatoes with Green Chiles, drained.
1 (2.25oz.) can of sliced Black Olives, drained.
3 Green Onions, chopped
1/2 C chopped Red Onion

Toss all ingredients in a large serving bowl and mix well.

Dressing:

1 C Pace Picante Sauce
1 C Sour Cream
1/4 C Mayonnaise
1/2 tsp Cumin
Salt and Pepper to taste.
Whisk all ingredients in a small bowl and pour over the salad.
Season to taste with Salt and Pepper
Stir until well combined.

Cover and refrigerate for 1 hour.
Serve chilled.

Enjoy!
Peace in the Kitchen!

Stone Ground Whole Wheat Soda Bread from my Aunt Faye.

I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski.  I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado.  Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.


Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.

Summer of 1974 , Steamboat Springs, Colorado

Note:

Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour

2 1/4 C whole wheat flour

1 tsp salt

1 tsp baking soda

3 TBS butter

1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.

Cut in butter with fingers.

Make a well in the center of the flour, add buttermilk and stir until blended,

Dough should be dry enough to knead, but not too dry.

Knead the dough on a floured surface about 30 seconds.

Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.

Cut an X in the top with a  floured serrated knife.

Bake at 400 degrees for 30 minutes.

Remove, rub the top with butter and cool completely,

Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.


Enjoy!
Peace in the Kitchen!

Health Bread from an amazing Irish Chef, Clodagh McKenna

I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.


Here's a bit of information taken from her website:

Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.

With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.

More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.

In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!


Health Bread:

450g (1lb) wholemeal flour 

65g (1/2 C) wheat germ, plus extra for dusting

65g (1/2 C) plain white flour

65g (1/2 C) wheat bran

225g (8oz) pin-head oatmeal

2 tsp soft brown sugar

2 tsp bread soda or bicarbonate of soda

1 litre (1 3/4 pints) buttermilk

For the topping:

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

Preheat the oven to 230oC/ gas mark 8 / 450oF

Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough. 

Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds. 

Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour. 

When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.

Enjoy!

Peace in the Kitchen!

Cardamom Snow Drop Cookies from Savory Simple

I'm a recent fan of cardamom and I like the idea of a cardamom cookie.
Here's a recipe that I like, I adapted it from Savory Simple, Jennifer Farley.
This recipe makes at least 50 cookies.

Cardamom Snowdrop Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees.
Two sheet pans lined with parchment paper.

1 C Butter, room temperature
1/2 C Confectioner's Sugar
1 tsp Vanilla
1 1/4 C Almond meal
1 1/2 C Flour
1/2 tsp Salt

For those that aren't familiar with Almond Meal

Topping:
1 C Confectioner's Sugar
1 tsp Cardamom

In a stand mixer with a paddle attachment:
Butter
1/2 C Confectioners Sugar
Vanilla
Beat for several minutes until creamy.

In a small bowl, sift together:
Flour
Salt

Reduce Mixer speed to low and slowly add Almond Meal and then Flour.
Scrape sides as needed.
Refrigerate dough for 1 hour.
Using a TBS sized cookie scoop, (1 1/2")  for a ball and roll each cookie in the palm of your hands to form a ball. Place them 1 " apart onto the sheet pan.
Bake for 15-20 minutes.

While the cookies are baking:
Sift the topping ingredients together in a medium mixing bowl.

Remove the sheet pan from the oven and place it on a cooling rack for a few minutes.
While the cookies are still warm, carefully roll each one in the topping mixture and set set them on another parchment paper lines sheet pan to cool for 15 minutes.
Roll them in the topping again.

Enjoy!
Peace in the Kitchen!

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Blueberry Fruit Pie Filling Dessert and other favorites!

I have posted a story about Desserts. They're from my collection of Amish and Mennonite Cookbooks. I received this one from a friend on Face Book and it reminded me of the other desserts made with pie filling. Now I'll go back to my recipe books and post additional recipes similar to this one. I'll repost the previous one at the end of this one.


Preheat the oven to  350 degrees.

Blueberry Pie Filling Dessert:

1 - (10 oz.)  package of Lorna Doone Cookies
1/4 C  (4 TBS)Butter, melted
! - (8oz.) package of Cream Cheese, softened
1 C Confectioner's Sugar
2 - (8oz.) containers of Cool Whip, thawed
1 - (12oz.) can of Blueberry Pie Filling, or your favorite flavor
1 1/2 C Chopped Pecans


Crush the Cookies and reserve 1/2 C for topping.
Mix the non reserved crumbs with the Butter.
Press into a 9" X 13" baking dish.
Bake for 5 minutes, remove the pan to a cooling rack and cool completely.

In a large mixing bowl:
Cream Cheese
Confectioner's Sugar
1 of the containers of Cool Whip
Fold by hand until well combined.
Spread evenly over the crust.

Drop spoonfuls of the Pie Filling over the Cream Cheese layer and evenly sprinkle Pecans over the filling.
Sprinkle with reserved crushed cookies.
Cover and refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!



Cherry Pie Filling Dessert:

Preheat the oven to 350 degrees.
This can be made in a 9" X 13" baking dish or 2-8" Pie pans. (I prefer the Pie Pans)

1 C Butter, softened, not melted.
2 C Flour
1 C Chopped Pecans
1/2 C Granulated Sugar
Mix well until you create a crumble. I do this with my hands You can use a wooden spoon.
Press with your hands into a 9" X 13" baking pan.
Bake for 12 - 15 minutes.
Remove from the oven to a cooling rack and cool completely.
When cooled, Evenly spread the pie filling over the crust.
Cover and cool 20 - 25 minutes.

Prepare the filling:

1 (8oz.) package of Cream Cheese, softened
2 C Confectioner's Sugar
1 large container of Cool Whip, thawed.
6 TBS Whole Milk
1 tsp Vanilla
2 Cans of Cherry Pie Filling.

In a mixing bowl:
Cream Cheese
Sugar
Milk
Vanilla
Cream together with a hand mixer until creamy.
Fold in Cool Whip by hand.
Spread over the crust.
Spread Pie Filling evenly on top.
Cover and refrigerate for 1 hour.

You can also make this in 2 - 8"  Pie Pans. I like this option.

Enjoy!
Peace in the Kitchen!



Miniature Marshmallow and Pie Filling Dessert:

Preheat the oven to 350 degrees.

1 C Flour
1 stick (8 TBS) Butter, melted
1 C Crushed Pecans
3 TBS Confectioner's Sugar
1 (12oz.) tub of Cool Whip, thawed.
3 C Miniature Marshmallows
1 Can of your favorite Fruit Pie Filling

In a medium mixing bowl:
Butter
Flour
Pecans
Sugar
Mix well and press evenly into a 9" X 13" baking pan.
Bake for 15 - 20 minutes.
Remove the pan to a rack and cool completely.

In another bowl:
Cool Whip
Marshmallows
Mix well and evenly spread over the crust.
Top this layer with Pie Filling of your choice.
Cover and refrigerate 1 hour.

Enjoy!
Peace in the Kitchen!

Blueberry Dutch Pancakes from Martha Stewart

I've posted my favorite recipes for Dutch Babies, I'll repost them at the end of this recipe. I like this one from Martha Stewart.
This recipe makes 4 individual Pancakes.

You'll need 4 small cast iron skillets about 6 1/4 " - 6 1/2" in diameter. You could use a comparable sized gratin pan, or you can make it in a 12" Cast Iron Skillet; add 20 minutes Bake Time for the Large Skillet.

Preheat the oven to 400 degrees.
You'll need a Blender for this recipe.

4 Large Eggs
1 C Whole Milk
1 C Flour
1/4 C Granulates Sugar
1/2 tsp Lemon Zest
1/4 tsp Salt
2 TBS Butter
1 C Fresh Blueberries + additional for topping.
Confectioner's Sugar for Dusting.

In the Blender:
Eggs
Milk
Flour
Sugar
Lemon Zest
Salt
Blend well.

Heat the individual Skillets or the 12" skillet over High Heat on the Stove. 
Divide the Butter among the individual Pans or all of it in the 12" skillet.
Divide the Batter evenly among the Skillets.
Scatter them with the Berries.

Bake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
Remove from the Oven, top with additional Berries and Sprinkle with Confectioner's Sugar to serve.


Enjoy!
Peace in the Kitchen!

Pillsbury's Baked Cinnamon Roll Casserole and 2 more favorite Christmas Morning Casseroles

I've been searching for a new Christmas morning breakfast recipe and here it is. There are many versions available, and I like this one the best. It's what I would consider a breakfast comfort food!
We used to go to a friends house, early Christmas morning for an incredible Christmas Morning Brunch. They're tradition was a breakfast casserole made with Croissants. I'll repost the recipe at the end of this one, plus my Praline French Toast Casserole made with French Country Bread.
You have three choices here, Cinnamon Rolls, Croissants or Pain de Campagne!

Here are several options that may become your favorite Christmas Morning Dish!

Pillsbury's Baked Cinnamon Roll Casserole:

Here's what you'll need:
1 - 9"X13" baking dish
Preheat the oven to 375 degrees.


4 TBS (1/2 stick) Butter, melted
2 Cans (12.4oz. each) Pillsbury Refrigerated Cinnamon Rolls with Icing.
5 Eggs
1/2 C Heavy Cream
2 tsp Vanilla
2 tsp Cinnamon
1  1/2 C Chopped Pecans
3/4 C of the Best Maple Syrup you can afford!  Plus additional for serving.

Topping:
The Icing from the Cinnamon Rolls
Warm Maple Syrup

Pour warm melted Butter into the pan.
Separate the Cinnamon Rolls and roughly cut them into 8 pieces.
Evenly place the pieces into the pan.

In a mixing bowl:
Eggs
Heavy Cream
Vanilla
Cinnamon
Whisk well.

Pour the batter over the Cinnamon Rolls.
Sprinkle with Pecans.
Drizzle with Maple Syrup.

Bake for 20 - 30 minutes.
Remove and place on a cooling rack.
Immediately drizzle with the Icing.
Serve warm with additional Maple Syrup.

Joyeux Noel!

This is one of our favorite Christmas Morning Recipes.

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour ove the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.

Praline French Toast Casserole:

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread ( Pain de Campagne)

Topping:

1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!


Enjoy!
Peace in the Kitchen!