Queso and other Dips, a Collection of Recipes from The Hippy in the Kitchen!

I decided to post my collection of favorite Queso recipes into one post.
I've added other favorite Texas Dips.

Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.

As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings.

I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.

This is an original recipe from 2009.

1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips

Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.

Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.

Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.

Enjoy
Peace in the Kitchen!



This recipe is an adaptation of Chili con Queso that was shared with me by my niece, Heather. Thanks Heather.

Heather's Chili Con Queso:

1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)

Brown the Beef or Sausage in a skillet on medium heat and set aside.

Place the Velveeta and  Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.

Heat on low for 30 minutes.

Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.

Serve with Tortilla Chips or Flour Tortillas.

Enjoy!
Peace in the Kitchen!



Christmas 2012!
I'm paying homage to some of my favorite people.

Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!

This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!

You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.

Here it is in it's original format!

Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.

Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!

Serve with your favorite Tortilla Chips.

Enjoy!
Peace in the Kitchen!



Texans eat a lot of Queso and there are many variations.
Some variations include hamburger , onion, cilantro, salsa, butter, garlic, oil, chives
and the list goes on.
We all have our preferences and mine is to keep it simple and cheesy and Hatch Chile spicy!

Here's my Best of the Best Queso!

2 C grated Queso Quesadilla Cheese
1 C grated Sharp Cheddar Cheese
1/2 C Sour Cream
2 Roma Tomatos, seeded and diced
4 Hatch Chiles, roasted, peeled and diced ( or 3 cans of Diced Green Chiles, drained)
1 TBS Adobo Seasoning

Place the two cheeses and the sour cream in a saucepan on low heat until melted and well incorporated.
Add remaining ingredients and continue stirring.

Remove from heat and transfer to a serving bowl
Serve with Tortilla Chips
Yields about 4 cups.

Enjoy!
Peace in the Kitchen!


Just another Queso Dip , just another recipe that we can't get enough of in Texas. We all have a great recipe collection of Queso dips. I just like the fact that it doesn't have Velveeta in it! I've created many dip recipes and this "white" Queso is one of my favorites.

Texas Queso Blanco:

8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese
2 Jalapenos , seeded and diced
1/2 C diced onion
1 TBS fresh chopped Cilantro
1 Roma tomato, seeded and diced
1/8 tsp cayenne pepper
2 dashes of Tabasco Sauce

Preheat oven to 400 degrees

In a bowl:
Mix all ingredients together and pour into a 2 quart casserole.
Bake 10 - 12 minutes.
Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!


Chile con Queso (Spanish for "chile with cheese"), often described in North America simply as Queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dipping sauce for nachos.

I saw this recipe on a recent episode of The Pioneer Woman. 
I simply re posted the original recipe.
We love Queso in Texas and everyone has their own family favorite recipes. 
I liked the looks of this one for the holidays.


Christmas Queso:

2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans Rotel (tomatoes with diced green chiles)
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving
Directions
Add the cheese to a saucepan and melt over medium heat. Add the diced tomatoes and chiles, pimientos and jalapenos and mix. Pour into a chafing dish to keep warm.

Serve with tortilla chips.

Disfrute!
Paz en la cocina!


Texans can never have enough bean dip.
It's a basic appetizer at any family gathering, sporting event, party, and the list goes on.
I've written and posted several original dip recipes on the blog.
Just when you think you have enough, another one sounds better.

I was reminded of this one when I read another food blog.
I've always had this recipe but, I assumed that it was too simple and too well known.
I realized that I have many readers that may not be familiar with it.

When it comes to naming a dish that I've made for years..... I simply begin with Tex - Mex!

Tex - Mex Bean Dip:

1 package of Cream Cheese (8 oz.), softened
1 C of Sour Cream
2 cans of Vegetarian Refried Beans ( Amy's, Rosarita and El Paso all make them). Others can use any other kind of Refried Beans. Most of them are made with lard.
2 cans of Diced Green Chiles, un drained
2 TBS Adobo Seasoning
4 C of Shredded Queso Quesadilla Cheese. ( a white Mexican cheese that melts really well) if you can't find it, use a Monterey Jack or Pepper Jack. During Hatch Chile Season, I use Hatch Jack Cheese.

Spray a 9" X 13" casserole dish with a non stick vegetable spray

In a large bowl, combine:
Cream Cheese
Sour Cream
Beans
Green Chiles
Adobo Seasoning

Pour this mixture in the Casserole Dish
Sprinkle the top with the Shredded Cheese

Bake at 350 degrees for 30 minutes.

We serve this with really good Tortilla Chips!!!
There's usually a bowl of Guacamole on the table too!

Enjoy!
Peace in the Kitchen!



I have 3 versions of this Best of the Best Dip!

The Original Recipe ( I entered this in the 2001 Hellman's Mayonnaise Picnic Recipe Contest)
The Creamy Version
Hatch Chile Version


Tex - Mex Corn Dip / Original Recipe:

350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.
Optional, add 1 - 10 oz. can of Ro-Tel tomatoes.

2 - 15.25 oz. cans of Mexi Corn, drained.
2 - 4 oz. cans of green chiles, drained.
2 C Shredded Monterey Jack Cheese.
1 C Grated Parmesan Cheese.
1 C Mayonnaise.

Mix all ingredients together .
Bake 1 hour, uncovered.

Enjoy!
Peace in the Kitchen!



Tex - Mex Corn Dip / Creamy Version:

350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

1- 15.25 oz can of creamed corn
2 - 11oz. cans of Mexi- Corn, drained.
1 - 4 oz. can of green chiles, not drained
1 C mayonnaise.
2 C Shredded Cheddar Cheese
1 C grated Parmesan Cheese.

Mix all ingredients together.
Bake 1 hour, uncovered.

Enjoy!
Peace in the Kitchen!



Tex - Mex Corn Dip Hatch Chile Version:

350 degree oven.
Bake in a 1.6 liter casserole , a 2 quart casserole or a 10" cast iron skillet.

1 - 15.25 oz. can of Creamed Corn.
2 - 11 oz. cans of White Shoe-peg Corn, drained.
3 Hatch Chiles, seeded,finely chopped. ( about 1 1/4C)
1 C Mayonnaise.
1 C Grated Parmesan Cheese.
2 C Grated Hatch Jack Cheese.

Mix all ingredients together.
Bake 1 hour, uncovered.

Enjoy!
Peace in the Kitchen!


I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.

I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!

When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".

I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.

So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!

This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.

1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C  Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!

2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz.  package of Shredded Sharp Cheddar Cheese

In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.

In a saucepan over medium heat, combine the Tomatoes and  Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well

Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Apple, Oats and Caramel Squares

Here's another great Fall dessert made with Apples, Oats and Caramel Squares.
I added this recipe to my post about Apples.
Apples, a collection of my favorite recipes using Apples! Over 25 recipes


Apple, Oats and Caramel Squares:

Here's what you'll need:
1 - 9" X 13" baking dish
Preheat the oven to 40 degrees.

1 C Brown Sugar
8 TBS Butter, softened
1/4 C Crisco
1 3/4 C Flour (an additional 3 TBS set aside)
1 1/2 C Quick Cook Oats
1 tsp Salt
1/2 tsp Baking Soda
4 1/2 C peeled, cored and coarsely chopped Apples (about 4 medium sized Apples) I use Jonagold.
1 - 14oz. package of Caramel squares
1 C chopped  Pecans

In a Stand Mixer with a paddle attachment:
Sugar
Butter
Crisco
Beat 3 minutes until creamy smooth.
Add:
1 3/4 C Flour
Oats
Salt
Baking Soda
Beat until combined.
Reserve 2 C and set aside.
Press remaining into the baking dish.

In a medium mixing bowl:
Apples
3 TBS Flour
Toss to coat well.
Sprinkle evenly in the baking dish .


Melt the Caramel Squares. There are 2 methods you can use.
#1.  In a microwave:
In a large glass bowl or a large Pyrex Measuring Cup.
Heat at 30 second intervals, stirring often, until melted and smooth.
Check often to avoid burning.

#2. In a saucepan on low heat, until melted and smooth.
Pour the melted Caramels over the Apples.
Sprinkle evenly with the reserved Oat Mixture.
Press lightly into the Caramel Sauce.
Sprinkle evenly with Pecans.

Bake for 25 - 30 minutes.
Remove and cool completely on a rack.
Cut into squares to serve.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Pumpkin Spiced Popcorn with just a hint of Chocolate Drizzle!

Pumpkin Spiced Popcorn:

What a great Halloween Snack...... or anytime during the Fall season.

There are so many recipes available for this tasty Fall Treat.
Here's an adaptation to create my favorite one.

Here's what you'll need:
Preheat the oven to 250 degrees.
2 - large rimmed Sheet Pans, preferably non stick.

1 C un popped, popping corn
Pop the kernels according to package directions. Remove any un popped kernels. (the corn will be baked and you don't want the kernels to pop in the oven)
Place the Popped Corn in a large mixing bowl or a Stock Pot.

16 TBS Butter
1/2 C Corn Syrup
1 C Brown Sugar
1 C Granulated Sugar
1 tsp Salt
3 TBS Pumpkin Pie Spice
1/2 tsp Baking Soda
1 tsp Vanilla
1/2 C Milk Chocolate Chips

In a medium saucepan:
Melt Butter on low heat.
Add:
Corn Syrup
Brown Sugar
Granulated Sugar
Salt
Pumpkin Pie Spice (recipe at the end)

Increase heat to medium until it begins to boil, stirring constantly.
Once it reaches a boil, continue for 5 minutes, without stirring.
Gently pour 1/2 of the caramel mixture over the popcorn, toss well with a wooden spoon.
Add remaining until evenly coated.

Spread onto Sheet Pans.
Bake for 1 hour, stirring every 15 minutes.
Remove and allow to cool completely on a cooling rack

Melt Chocolate Chips in a Microwave and drizzle evenly over the corn.
Allow to set completely and break into pieces to serve.


Pumpkin Pie Spice:

1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a jar.

Enjoy!
Peace in the Kitchen!

The Bundt Pan: a collection of recipes baked in a Bundt Pan.

Check this post often, I'm going to continue to add additional recipes everyday. I'll remove this note when the post is complete.

The Bundt Pan was originally used for Pound Cakes. The cake got it's name from the ration of ingredients. It was a pound of Flour, a pound of Shortening, a pound of Sugar and a pound of Eggs. It was a very basic cake to create because the ingredients were generally available in the home pantry.
The first pans by Nordic Ware were created in 1949 , based on a design that made it's way to America by an immigrant family early in the 20th century. The original pans were made of aluminum and are still available today.
I've been baking in Bundt Pan for many years. I've included photographs of our collection of pans.
I always recommend brushing any of the pans with a Pan Release Mix. I've discovered that it works on any of the intricate designs and patterns. It's a foolproof release method!

Pan Release Mix:
It's equal parts of Crisco, Vegetable Oil and Flour mixed well in a jar and refrigerated. I always have it available for all of my baking needs.

I'll only post the ingredients and directions once for all of the following recipes. Use this to grease any of the pans that you choose.

Let's start with a Christmas Bundt Cake recipe since I love the holidays!

Noel Fruit Cake:
Here's what you'll need:
A Bundt Pan of your choice brushed well with Pan Release Mix.
Preheat the oven to 350 degrees.

1/2 C seedless Raisins
1/2 C diced, Candied Fruit
2 TBS Brandy
1/2 C Shortening
1 C Sugar
1 Egg, beaten
1 C chopped Pecans
2 C sifted Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Allspice
1 C Applesauce

Soak the raisins in the Brandy , set aside.

In a Stand Mixer with a paddle attachment:
Shortening
Sugar
Cream together until light and fluffy.
Add Egg, beat to combine.
Add Raisins and Pecans and mix well.

In another bowl, sift together:
Flour
Baking Soda
Cinnamon
Salt
Nutmeg
Cloves
Allspice
Add the dry ingredients alternately with the Apple Sauce to the Creamed Mixture.
Mix well after each addition.

Bake for 50 minutes. A toothpick in the center should come out clean.

Remove the pan and place it on a rack to cool for 10 minutes.
Invert the cake onto the wire rack and cool completely.

Enjoy!
Peace in the Kitchen!

This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.

1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
4 Eggs
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted

Glaze ingredients and recipe to follow.

Preheat oven to 350 degrees.
Grease a 12 C Bundt Pan well with my Pan Release Mix (found on the blog under Tips, Hints and More)
Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.

In a stand mixture:
Cake Mix
Pudding Mix
Eggs
Oil
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.

Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.

In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
Confectioner's Sugar
Melted Butter
1 TBS Vanilla

Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.

Invert the cake onto a serving  platter.
Cool completely and then drizzle with the Glaze.

Glaze:
In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.

Place in a covered Bundt Pan carrier until ready to serve.

Enjoy!
Peace in the Kitchen!

Holes poked and ready for the soaking liquid.

Drizzled  with the soaking liquid

FInal cake, inverted onto the Bundt Pan Carrier.
As soon as the cake is completely cooled, it will be
drizzled with the glaze.

The Glazed Cake!

Coffee Pound Cake:

Here's what you'll need:
Your choice of Bundt Pan, brushed with Pan Release Mix.
Preheat the oven to 350 degrees.

5 TBS Instant Coffee (I use Starbuck's Via or Medaglia d'Oro Instant Espresso.
1/2 C Hot Milk
1 1/3 C Butter
1 1/2 C Granulated Sugar
4 Eggs
2 2/3 C Sifted Flour
3 tsp Baking Powder
1/2 tsp Salt
1 C chopped Pecans

In a small measuring cup, dissolve the coffee in the milk.
Set aside to cool completely.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Eggs, one at a time, beating after each addition.

In a small bowl:
Flour
Baking Powder
Salt
Whisk well.
Add this to the creamed mixture alternately with the coffee flavored milk.
Fold in the Pecans, by hand.

Bake for 50 - 60 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto a serving platter and cool completely.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


Here's a very Hippy in the Kitchen recipe.
Here's what you'll need:
1 - 10 or 12 cup Bundt Pan, brushed well with Pan Release Mix.
Preheat the oven to 375 degrees.
1 recipe of Coffee Glaze to drizzle over the cooled cake. Recipe to follow.


Granola Harvest Cake:

1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon

In a medium bowl:
Pour boiling water over the granola and raisins.
Cool to Lukewarm.

In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.

In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.

While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
Remove from the oven to a rack and cool for 15 minutes.
Invert the cake onto the rack and cool completely.
Drizzle with Coffee Cake before serving.

Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened

Dissolve Coffee in the Milk.

In a small bowl, whisk together:
Sugar
Butter
Whisk well.

Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.

Enjoy!
Peace in the Kitchen!



Wow, this cake is amazing. This recipe is adapted from a recipe in a vintage cookbook.
"In early America it was customary to serve pies and cakes with sauces rather than with frostings. This golden pound cake, dense with raisins and pecans, is especially good with Caramel Sauce." Recipe to follow.

Pecan Whiskey Cake:

Here's what you'll need:

Preheat the oven to 325 degrees.
1 - 10 cup Bundt Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, 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.

6 Eggs , room temperature, Place them in a bowl and pour hot tap water over them. Let them sit for several minutes to warm them.
16 TBS (2 sticks) Butter, softened
2 C granulated Sugar
3 1/2 C Cake Flour
4 tsp Baking Powder
1 tsp Salt
2 tsp Nutmeg
1 C Bourbon
3 C Golden Raisins
4 C Pecan halves
1/2 C All Purpose Flour

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Separate the Eggs, put the Whites in a bowl and add the yolks to the Mixer, two at a time. Beat well after each addition.

Sift together, on a large piece of waxed paper:
Cake Flour
Baking Powder
Salt
Nutmeg
Add to the Mixer alternately in three parts with the Bourbon, beating just until blended, after each addition.

In another Mixing bowl:
Raisins
Pecans
All Purpose Flour
Toss to coat well.
Fold, by hand, into the batter.

In another bowl, with an electric hand mixer:
Beat Egg Whites until stiff.
Fold half into the batter, by hand, with a spatula.
Fold in the other half until there are no streaks of white.

Pout the batter into the pan.
Bake for 1 1/4 hours, until a toothpick insertion into the center comes out clean.
Remove the pan from the oven to a rack to cool for 10 minutes.
Invert the cake onto the rack and cool completely.
Transfer to a serving platter.
Serve each piece with the Caramel Sauce on the side.

Caramel Sauce:
This yields 1 C.

8 Tbs (1 stick) Butter
1 C Brown Sugar
1/2 C Heavy Cream

In a Saucepan on low heat:
Cut the Butter into pieces and melt.
Stir in the Sugar and Cream with a wooden spoon and cook on low heat, stirring constantly, until everything is melted and blended well.
Whisk the Sauce to bring it all together smoothly.
Serve warm drizzled over individual pieces of the cake.

Enjoy!
Peace in the Kitchen!



This is my fresh Apple Cake recipe made in a Bundt Cake Pan.
It's a great Fall Cake. It evokes all of the traditional American Fall Cake flavors.

Here's what you'll need:
1 Bundt Cake Pan
Preheat the oven to 350 degrees.

In a large mixing bowl:
2 Eggs
2 C Granulated Sugar
1 C Vegetable Oil
1 Stick of Butter. melted
1 tsp Vanilla
Beat well with a hand mixer.
Set aside.

In another bowl, sift together:
3 C Flour
1 1/2 tsp Baking Soda
1 tsp Nutmeg
2 tsp Cinnamon
1/2 tsp Salt
Whisk together and add to the first bowl and beat until combined well.

Fold by hand into the mixture:
3 C Finely chopped Apple, that's been peeled and cored.
1 C chopped Pecans
1 C Raisins

Mix until well combined.
Pour into the cake pan and bake for 1 hour.
Remove pan and place on a rack.
Pour the topping over the hot cake and let it stand for 2 hours before removing it from the pan to a serving platter.

Topping:
In a saucepan on low medium heat:
1/2 C Brown Sugar
1 Stick of Butter
1/4 C Whole Milk

Enjoy!
Peace in the Kitchen!



I get so many recipes from books, friends, family and online. I believe in giving credit when possible. However, it bothers me that some people post recipes and make it sound like they created them and when I research them online, I find that there are no real references to the origin and there are dozens of the same recipe available. I will give credit to well known chefs and Food Network Bloggers, Sites like Pillsbury, Kraft and Betty Crocker, but I'm not going to continue to give credit where I don't honestly believe it's deserved. If you are a blogger and you read this blog, pleas start giving credit to others when you did not create the recipe. All of my original recipes are noted.
So now that I've made that statement, here's a recipe I received and it's all over the internet so I am not giving anyone credit.
I happen to love the recipe.

I would give credit for this one to the Betty Crocker website since it uses a Betty Crocker Cake Mix.

Here's what you'll need:

Preheat the oven to 325 degrees.
1 Bundt Pan, your choice of design.
Pan Release Mixture:
Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each, mix it well and store it in a jar, refrigerated. I always have it available for all of my baking needs.

Lemon Bundt Cake:

1 box of Betty Crocker Super Moist Yellow Cake Mix
1 C Whole Milk
4 oz. of Cream Cheese, softened
2 TBS Grate Lemon Zest
1/4 C Fresh Lemon Juice
3 Eggs

Glaze:
2 C Confectioner's Sugar
2 TBS Fresh Lemon Juice

Glaze:
2 C Confectioner's Sugar
2 TBS Fresh Lemon Juice

In a large mixing bowl:
Beat cake ingredients by hand with an electric mixer, on low speed about 1 minute.
Scrape the bowl as needed.
Increase speed to medium for an additional 2 minutes.

Brush the pan well with the Pan Release Mix.
Pour the batter into the pan.
Bake for 40 - 45 minutes, until a toothpick in the center comes out clean.
Remove from the oven and cool on a rack for 15 minutes.
Invert the cake onto a serving platter and cool completely.
Make sure the platter is large enough to allow for the glaze to drip down the sides of the cake.

Make the Glaze in a medium bowl.
Beat Confectioner's Sugar and Lemon Juice, a little at a time until the glaze becomes thick.
Pour evenly over the cooled cake.


Enjoy!
Peace in the Kitchen!


Wow, this one is amazing. I got this recipe from one of my favorite Pastry Chefs, Rebecca Rather.
Rebecca had a Restaurant in Fredericksburg, Texas.

She said , about the cake:
"I do know that I've never met anyone who didn't fall for this cake"


Fudge Pecan Bundt Cake with a Cupcake option:

1 C (2 sticks) butter
1/2 C unsweetened Dutch Process Cocoa Powder
3/4 C water
2 C sugar
2 large eggs
1 C buttermilk
2 TBS pure vanilla extract
2 C all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt

Glaze:
1 C pecan halves
1/2 C (1stick) butter
1/4 C whole milk
1/2 C the best quality dark cocoa powder that you can get, such as Scharffen Berger
2 C sifted confectioner's sugar (sift first, then measure)
1 TBS vanilla
1/4 tsp salt

You'll need:
1 10-12 C Bundt Cake Pan.
Grease it well with my Pan Release Mix. ( equal parts of Flour, Shortening, Vegetable Oil) Mix well, brush into the intricate design of a Bundt Pan.

Preheat the oven to 350 degrees
Cupcakes can be made . Line standard muffin pans with paper liners or my Pan Release Mix.

Cake:

In a Saucepan:
Melt butter on low heat
Add cocoa and whisk until smooth
Add water and continue to whisk until smooth
Do not let the mixture boil

Remove from heat
Add:
sugar
eggs
buttermilk
vanilla
Add these ingredients all at once and and whisk until smooth

Add all at once:
flour
baking soda
cinnamon
salt
Whisk until all ingredients are well incorporated
There may be a few lumps and that's OK

Pour the batter into the Bundt Pan
For Cupcakes, fill 2/3's full

Bake cake at 350 degrees for 40 - 45 minutes
Cupcakes, check after 20 minutes

Let the cake cool on the pan for 20 minutes
Cupcakes, 10 minutes

Make the Glaze:
Arrange Pecan halves in a single layer on a sheet pan.
Toast in  350 degree oven for 7 - 9 minutes, until golden brown.
Roughly chop them when they cool

Melt butter on low heat in a saucepan.
Add:
milk
cocoa
confectioner's sugar
Whisk until glossy
Remove from heat and whisk in vanilla, salt and pecans.

Allow cake to cool, overturn onto a serving platter.
Spoon the glaze over the cake covering it thoroughly allowing it to pool inside and around the base of the cake.

Cupcakes:
Remove from pan, peel off the liner.
Invert onto a platter and cover with glaze.


Enjoy!
Peace in the Kitchen!

Thanksgiving is over and we still have plenty of ingredients from baking our Thanksgiving desserts.
Here's a way to use some of those leftover ingredients in a delicious cake.
We had our Cul -de- Sac Dinner Club last night and our host baked this wonderful Holiday Cake.
Thank you Gretchen for introducing this Hippy to the cake! I'd previously posted another recipe that Gretchen shared with me. I believe they are the Artichoke Balls. I've shared other recipes from our neighbors. We have some great cooks on our street.

Holiday Bundt Cake:

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time!  It's a foolproof release method especially in a detailed Bundt Cake Pan.


2 C flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger powder
1/8 tsp salt

1 1/4 sticks (10 TBS) butter, softened
1 C sugar
1/2 C brown sugar
2 eggs

1 tsp vanilla
1 1/4 C pumpkin puree
1 apple, peeled, cored, chopped

1 C dried cranberries
1 C roughly chopped  toasted pecans ( I add more because I'm a Texan and we love pecans)

In a bowl, whisk together:
flour
baking powder
baking soda
cinnamon
nutmeg
ginger
salt

In a stand mixer, with a paddle attachment:
Butter
Sugar
Brown Sugar
Beat for 3 minutes.
Add eggs, one at a time, mixing after each one.
Beat in vanilla

Reduce speed

Add:
pumpkin
apple
mix just until combined.

Add:
Dry ingredient mixture.
Fold in cranberries and pecans.

Scrape batter into the prepared pan.
Bake at 350 degrees for 60 - 70 minutes, until a knife in the center comes out clean.

Cool pan on a cooling rack for 10 minutes
Un mold the cake onto the cooling rack and cool completely.

Serve with homemade whipped cream.

Enjoy!
Peace in the Kitchen


Apple Cider Bundt Cake:

Preheat the oven to 350 degrees.

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in ajar in the refrigerator. I lasts a long time!  It's a foolproof release method especially in a detailed Bundt Cake Pan.

Cake Ingredients:
3C Granulated Sugar
1 1/2 C Butter, room temperature
6 Eggs
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla

Icing Ingredients:
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda


Cake directions:
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Sugar
Butter
Beat for 3 minutes.
Add:
Eggs, one at a time.
Beat just until combined.

In a medium mixing bowl: (Dry Ingredients)
Flour
Salt
Baking Powder
Cinnamon
Allspice
Nutmeg
Cloves
Whisk well.

In a small bowl:
Apple Cider
Vanilla
Whisk together.

Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 10 minutes.  toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.

Icing Directions:
In a saucepan on medium high heat:
Sugar
Butter
Vanilla
Baking Soda
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.

Enjoy!
Peace in the Kitchen!

Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter

These Muffin Bites are great to take to a family gathering, a church supper, a fall block party, serve as a Thanksgiving appetizer or add to a gift basket with some homemade dill butter. The recipe for Dill Butter is at the end of the Muffin recipe.

Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter:

Here's what you'll need:
1 - 24 count Mini Muffin Tin, sprayed with a vegetable cooking spray or lined and sprayed. If I'm taking them to an event, I use liners. If I'm making them to serve at home, I'll omit the liners and bake them in the sprayed cups.

Preheat the Oven to 350 degrees.

2 TBS Butter
Half of a large Vidalia Onion, diced
1 C Cornmeal
1/2 C Flour
1 tsp Baking Powder
1 tsp Fine Sea Salt
1/4 tsp Dried Dill Weed
2 TBS Vegetable Oil or Coconut Oil, do not use Olive Oil (the taste is too strong)
1/2 C Whole Milk
1/2 C Sour Cream
1 tsp Apple Cider Vinegar
1/2 C Shredded Sharp Cheddar Cheese, divided.

In a skillet:
Butter
Heat on Low until melted.
Add Onion for 3 minutes.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Dill
Whisk well.

In a medium mixing bowl:
Oil
Milk
Sour Cream
Vinegar
Whisk well.
Add wet ingredients to dry ingredients.
Whisk, just to combine.

Fold in, by hand, Onion and 1/4 C of the Cheese.

Pour the batter into the muffin cups.
Sprinkle each cup with remaining Cheese.
Bake for 22 - 25 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool completely.
Serve with homemade Dill Butter.

Dill Butter:
8 TBS Butter, softened.
2 TBS Fresh Chopped Dill
1/4 tsp Fine Sea Salt
Mix all ingredients well in a small bowl.
Transfer to a serving ramekin, cover with plastic wrap and refrigerate for 30 minutes.
The recipe can easily be doubled if you like a lot of butter.

Enjoy!
Peace in the Kitchen!

Reese's Peanut Butter Cup Fudge

Reese's Peanut Butter Cup Fudge

This is a very easy Fudge recipe.
Great for a quick last minute dessert idea .

Here's what you'll need:
1 - 9"X 9" baking pan.
Line the pan with 2 sheets of Parchment Paper , overhanging all sides of the pan. Cut each piece to fit the exact measurement of the interior of the pan allowing each piece to hang over the ends enough to hold on to when you release the Fudge.
Spray the parchment paper with a vegetable cooking spray.

22 Regular  sized Reese's Peanut Butter Cups
1 - 14oz. can of Sweetened Condensed Milk
3 C of your favorite Chocolate Chips

Arrange 16 of the Peanut Butter Cups in the bottom of the pan, upside down.

In a large glass bowl or an 8C Pyrex measuring cup:
Chocolate Chips
Sweetened Condensed Milk
Heat in a microwave until smooth and creamy, stirring often.
Spread evenly over the Peanut Butter Cups.

Chop the remaining Peanut Butter Cups( fine chop) and evenly sprinkle over the melted chocolate.
Lightly press into the chocolate.
Refrigerate for 1 hour or until set.

Hold the edges of the parchment paper to release the Fudge.
Remove the paper and slide the Fudge onto a cutting board.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Apple Cider Pie

This recipe is Amish and I found it in one of my vintage recipe books from the Mennonite Central Committee Relief Sale in Kansas.
Fall is just around the corner and for this boy that was born in Michigan, that means Apples....... plenty of Apples and Apple recipes.
Apple Pie, Apple Donuts, Apple Cider, Apple Strudel, Apple Slaw, Apple Muffins, and the list goes on and on and on. We love Apples in Michigan!




Apple Cider Pie:

1 - 9" Pie Pan
Preheat the oven to 350 degrees.
1 pie crust  (here's where I update the recipe to say that you can buy a frozen crust and thaw it. The Amish make the crust from scratch, and so do I.)

2 1/2 C Apple Cider, I prefer Organic Cider.

1 TBS Butter
1 C Maple Syrup
1/4 C Water
1/4 tsp Salt
2 Eggs, room temperature, separated
1 tsp Nutmeg

In a saucepan, heat:
Cider
Water
Maple Syrup
Butter
Simmer for 5 minutes, stirring.
Remove from heat, cool slightly. (Cool enough to be able to add the Egg Yolks)
Whisk in Egg Yolks.

In a large mixing bowl:
Beat Egg Whites to soft peak with a hand mixer.
Fold in in the Cider Mixture by hand with a spatula or a wooden spoon.
Pour into Pie Shell.
Dust evenly with Nutmeg.
Bake for 30 - 35 minutes.
Place the Pie on a cooling rack for 10 minutes.
Serve warm with homemade Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!