Christmas Hazelnut Snowball Cookies

I don't seem to be able to have enough recipes for Christmas Cookies.
I enter a Holiday Cookie contest every year. This will be my 10th year as a finalist.

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A  1 1/2"  Cookie Scoop

16 TBS Butter, room temperature.
1/3 C Granulated Sugar
2 C Flour
2 C Roasted, Chopped Hazelnuts. (recipe to follow)
2 TBS  Finely Grated Zest of 1 Navel Orange. (I use a Microplane)
1 tsp Vanilla
1 1/2 C Confectioner's Sugar for Dusting/Rolling. (in a small mixing bowl)

In a Stand Mixer with a Whisk Attachment:
Butter
Sugar
Mix until well combined and Creamy Smooth.

Add:
Flour
Hazelnuts
Zest
Vanilla
Beat until well combined.
Cover and Refrigerate for 1 hour.

Drop the Dough, using the Cookie Scoop, onto the Parchment Paper.

Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 5 minutes

Roll the Cookies in the Confectioner's Sugar.
Return them to the Rack to Cool Completely. (10 Minutes)

Roll them in Sugar again.

Transfer them to a Parchment Paper lined, Covered Container until Serving.

Enjoy!
Peace in the Kitchen!

Cranberry Raisin Pudding with Warm Butter Sauce

This is a great Dessert for Thanksgiving.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" x 8" Baking Pan brushed well with Pan release Mix.
1 - Recipe of Warm Butter Sauce (recipe to follow)

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.

2 C Flour
1 C Granulated Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 TBS Butter, melted.
2/3 C Whole Milk
1 Large Egg
1 1/2 C Chopped Fresh Cranberries
1 C Dark Raisins

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Milk
Egg
Beat well with an Electric Hand Mixer for 2 minutes.

Fold in:
Cranberries
Raisins

Spoon the Batter into the Pan.
Bake for 40 - 45 minutes, until Golden Brown.

Serve with Warm Butter Sauce:

In a Saucepan on Low Heat:
8 TBS Butter, until Melted.

Increase Heat to Medium.

Add:
1 C Granulated Sugar
2/3 C Half and Half

Whisk well and continue Cooling until well combined and Creamy Smooth.

Remove from Heat.
Whisk in Vanilla.

Transfer to a Serving Pitcher.

Spoon some of the Sauce over Individual Servings.

Enjoy!
Peace in the Kitchen!

Texas Lentils

This is a Side Dish.
It can be a Main Course when served over Wild Rice. (recipe to follow).

Here's what you'll need:
A Cast Iron Dutch Oven or Large Casserole Pot.

2 C uncooked Green Lentils
6 C Water
2 TBS Vegetable Oil
2 C Diced Red Onions
4 Garlic Cloves, Minced
2 C Chunky Salsa (you're choice)
1 - 4 oz. Can of Diced Green Chiles
1 - Package of Old El Paso Taco Seasoning Mix
1 tsp Salt
1 C Chopped Cilantro

In the Dutch Oven on Medium High Heat:
Water, heat to a Boil.
Add:
Lentils
Boil for 10 minutes. Stir occasionally.
Remove from Heat.

In a Small Saucepan on Medium High Heat:
Oil, until hot.
Add:
Onions
Garlic
Sauté until translucent.

Add this to the Lentils
Stir well.
Return to Medium High Heat.

Add:
Salsa
Green Chiles
Taco Seasoning Mix
Salt
Stir to combine well.

Return to a Boil.
Reduce Heat to Low.
Cover and Simmer 15 minutes.
Stir occasionally.

Remove from Heat.
Add:
Cilantro.
Stir to combine well.

Transfer to a Serving Dish for a Side Dish or Serve over Wild Rice.

Wild Rice:
In a Saucepan on Medium High Heat:
2 C Dried Wild Rice
3 1/2 C Water
Bring to a Boil.
Stir well.
Reduce Heat to Medium Low.
Cover and Simmer 30 minutes.


Enjoy!
Peace in the Kitchen!

Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce

As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.

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 Potato Masher

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!

The Classic Deviled Egg

I love Deviled Eggs. I remember my Grandmother serving these Classic Deviled Eggs at every Summer Picnic in Michigan.
She also made them at Easter.
I've included a picture of a fun version of Deviled Eggs for Halloween.

Classic Deviled Eggs:

To make it easier we buy Hard Boiled Eggs that are already Peeled. I also have an Egg Slicer Notion that easy cuts the Eggs in Half, Quarters or Sliced. 

This is the Blue Multi-function Egg Slicer that I have, and it's incredible.

12 Boiled Eggs, cut in half, lengthwise
6 TBS Mayonnaise
1 tsp Yellow Mustard

1/2 tsp White Vinegar
1/4 tsp Salt
1/4 tsp Pepper

Paprika for Garnish.

In a Small Mixing Bowl:
Mayonnaise

Mustard

Vinegar
Salt
Pepper
Whisk well.

In another Bowl:
Egg Yolks
Mash Well.
Add the Mayonnaise Mixture.
Stir to combine until Creamy Smooth.

Spoon the mixture into a Piping Bag with a Decorative Tip and Pipe it into the Egg Halves.
Sprinkle with a bit of Paprika. ( I have a small Conical Strainer to make it easy to sprinkle a bit of Paprika on the Eggs.
Arrange them on a Traditional Deviled Egg Platter to serve.


Enjoy!
Peace in the Kitchen!

Cowboy Squash Casserole

I live in Texas and we have many recipes that include Squash and Corn.

This one has Jalapenos, Mexican  Cheese, Yellow Squash and White Corn plus other good stuff!

It's baked in a 3 quart casserole dish in a pre heated 350 degree oven

I ended up making it in my very large Cast Iron Chicken Fryer. I did all of the preparation in the pan and baked it in the pan. At the end, I broiled the top to give it color. I also have a great Terra Cotta Bram that I make it in.

Cowboy Squash Casserole:

3 pounds of Yellow Squash (sliced thin)

2 large Vidalia Onions, diced

1/2 C Water

1 - 15.25 ounce can of White Corn, drained

3 Jalapenos, seeded and diced

1.4 tsp Cayenne Pepper

2 Eggs, beaten

2 C Shredded 4Cheese Mexican Cheese

1- 8oz. package of Cream Cheese, cut into small cubes

In a saute pan, combine:

Squash

Onion

Water

Cook uncovered just until tender

Remove from heat

Fold in:

Corn

Jalapenos

Cream Cheese

Shredded Cheese

Egg

Cayenne Pepper

Mix well

Pour mixture into a buttered 3 quart Cast Iron casserole dish

Bake  uncovered for 45 minutes

Enjoy!

Peace in the Kitchen!

In this picture , the original recipe, the onions were sliced. I

did not like the texture with the squash so I re- wrote the recipe

to Dice the Onions. I also recommend the addition of Cayenne

Pepper. I did not think there was enough spice in the original recipe.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze

Fall is in the air and I made these delicious Baked Doughnuts.

Baked Pumpkin Spice Doughnuts with a Pumpkin Spice Glaze:

Here's what you'll need:
Preheat the Oven to 325 degrees.
A Doughnut Pan for Baking Doughnuts, sprayed with a Vegetable Cooking Spray. (Yields about 22 Doughnuts)
A Pastry Piping Bag
A Baking Rack and a Sheet Pan lined with Parchment Paper. This is for Glazing the Doughnuts.

1 C of Canned Pumpkin Pie Pumpkin.
1 Box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the Box)
2 Large Eggs
1 C Cold Water

1 Recipe of Pumpkin Spice Glaze:

1 C Confectioner's Sugar + additional for Dusting.
2 TBS Hazelnut Coffee Creamer
1 TBS Pumpkin Pie Pumpkin
1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla

Add all ingredients to a Mixing Bowl.
Whisk until Creamy Smooth.


Doughnuts

In a Mixing Bowl:
Pumpkin
Cake Mix
Eggs
Water
Whisk until Well Combined.

Fill the Pastry Bag with the Batter.
Pipe evenly into the Wells of the Pan.

Bake 16 minutes.

Remove Pan to a Rack.
Cool 5  Minutes.

Transfer Doughnuts to a Rack over the Sheet Pan.
Drizzle with Glaze.
Dust with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!