Bailey's Irish Cream Liqueur Pudding

When we were in Birmingham, England in December 2012, we spent 2 days at the German Christmas Market.
They had a place that made the best Hot Chocolate with several kinds of Bailey's Irish Cream Liqueur.
It was delicious.
I think we tried every flavor available.

While I was researching Bailey's Irish Cream I came across this recipe for Pudding.

1 TBS Butter
1/2 C packed Dark Brown Sugar
a pinch of Salt
2 TBS + 2 tsp Cornstarch
1 1/2 C Milk divided
1/4 C Heavy Cream
1/4 C Bailey's Irish Cream Liqueur
2 tsp Vanilla

Heat Butter, Brown Sugar and Salt in a Saucepan over medium heat.
Cook , stirring frequently until the Sugar is dissolved and smooth ( 2 - 3 minutes)

Combine 1 C Milk, Heavy Cream, Bailey's and Vanilla in a measuring cup and set aside.

In a separate bowl, whisk Cornstarch and 1/2 C Milk
Add this to the saucepan and whisk until smooth.
Raise the heat to Med-High and simmer.
Slowly whisk in the Bailey's mixture, whisking until thickened.

Remove from heat.
Transfer to a serving bowl and cover with plastic wrap onto the top of the pudding.

Chill 3 - 4 hours
Makes about 4 servings.

Enjoy!
Peace in the Kitchen!

Pancake Mix.... don't miss the end of the recipes for the Cinnamon Roll Pancakes.

I'm posting this for my European friends that read the blog.
You all know how much we love to eat Pancakes for Breakfast.

I just added an update on 3/6 2013, a recipe for Cinnamon Roll Pancakes.. Brilliant!

I know that a Pancake Mix isn't always available for you to buy, so now you can make the batter to create them.

I've also posted a Basic Dry Mixture that you can prepare and keep in a container until you're ready to make Pancakes. ( we can all do this)

1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Vegetable Oil or Butter for frying
Maple Syrup and Butter for serving.

In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt

Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

Cooking directions:
Heat a skillet with Oil or Butter and pour in 1/4 C of the batter.
When the top begins to bubble, flip it over and fry it until golden brown.

Repeat with all of the batter.
Place the cooked Pancakes on a plate and cover with a tea towel to keep them warm.

We butter them, stack them on top of each other and pour Maple Syrup over them.


Here's the recipe for a dry mix that you can keep in a container until you're ready to make the Pancakes.
4 C Flour
3 TBS Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 TBS Sugar
When you're ready to make Pancakes:
Beat 1 Egg in a bowl
Add 1 Cup of the Dry Mixture
Add 1 C Milk
Add 1 TBS melted Butter
Mix together, remember that lumps are ok!

Cook according to the directions above.

Here's a great idea for a Pancake!

Cinnamon Roll Pancakes:

Prepare the basic batter as listed above.
Create a filling and a Glaze.

Filling:
1 C Butter, melted
1 1/2 C Brown Sugar
2 TBS Cinnamon
Mix the 3 ingredients together.
Place in a piping bag and snip the end or use a Ziploc bag and snip the corner. ( not too big)


Glaze:
1/2 C Butter
4 oz. (1/2 C) Cream Cheese
1 1/2 C Powdered Sugar ( Confectioner's Sugar)
1 tsp Vanilla
Milk
In a glass bowl, microwave the butter and the Cream Cheese together.
Whisk in the Sugar and Vanilla.
Add a little Milk , if necessary to create a Glaze consistency.


Here's the good part:
Heat the griddle or pan with some butter.
Pour on the desired amount of batter to make the pancake.
Using the piping bag, start at the center of the batter and swirl the Filling in a circle until you reach the outer edge.
When the pancake begins to bubble on the surface, Flip It!
When you flip it, the Cinnamon Swirl will melt and create the crater effect that the Glaze will fill.

Place the pancake on a plate, Cinnamon side up and fill with the Glaze.
Stack and repeat with the desired amount of pancakes per person.
At this time, we would butter them too......

Oh My.... what a brilliant idea!

Enjoy!
Peace in the Kitchen!

Fire Crackers

This is our adaptation of the traditional Firecrackers made with a packet of Ranch Dressing.
We chose to use Hidden Valley Fiesta Ranch Dip.

We first experienced these at a family gathering in Kansas. My sister in law made them with a packet of flavoring that she purchased. Hers were very spicy and we loved them. It's the kind of snack that you can't eat just one.

We made the traditional ones and they weren't as spicy as the ones in Kansas.

I came up with this recipe and it's perfect, very spicy!
If you don't like spice then you can research the original recipe.

1 box of Saltine Crackers (you can also make this with Oyster Crackers)
1 C Canola Oil
1 packet of Hidden Valley Fiesta Ranch Dip
1 tsp Garlic Powder
1 tsp Onion Powder
2 TBS Crushed Red Pepper Flakes ( we smashed them )
1- 2 gallon Zip Lock Bag

Place all ingredients except the Crackers in the Zip Lock Bag.
Seal it.
Shake the bag to mix all of the ingredients well.

Place the Crackers in the bag, seal it , turn it several times to mix up the ingredients and soak the crackers.
Store the bag flat overnight, turning it when you think of it.
When the Crackers are done, store them in a large jar.

Enjoy!
peace in the Kitchen!

Texas Creamed Corn

Our extended family ate at a great restaurant last weekend, it wasn't quite vegetarian friendly ( just a reminder ,we're in Texas) , but they had so many side dishes that I couldn't finish them all and I ended up taking some home.

This corn was my favorite!
I wasn't able to get the recipe so I created my own.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart casserole dish.

1/2 C Butter
1 - 8 oz package of Cream Cheese, cubed
3 TBS Flour
1 C Milk
2 - 4 oz cans of Diced Green Chiles, undrained.
8 C Corn

Melt Butter in a saucepan over medium high heat.
Gradually stir in the cheese until it's melted, stirring constantly with a spoon.
As it begins to get creamy, start whisking.
Gradually whisk in the flour
Add the Milk and continue whisking until it becomes the consistency of a thick pudding.
Stir in the Green Chiles

Put the corn in a 2 quart casserole dish
Pour the Cheese mixture over the Corn and mix completely
Cover with aluminum foil
Bake 45 minutes.
Cool completely at room temperature
Refrigerate
Serve cold ( We've been heating it or eating right after it's baked and we like that too).

I didn't use any Salt or Pepper.
You can season to taste.

It was the thick creamy texture of this dish that I was trying to re create.
After it cooled to room temperature I refrigerated it overnight and the texture is perfect, thick and creamy.

Enjoy!
Peace in the Kitchen!

Pico de Gallo

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.
Refrigerate

Enjoy!
Peace in the Kitchen!

Margaritas

This is one of my favorite Margaritas because it doesn't have added Sugar or Simple Syrup.
There's a twist in this Margarita because it includes Rum.

2 oz. Patron Silver Tequila
1 oz. Triple Sec or Cointreau
1 oz. fresh Lime Juice
1 oz. fresh Orange Juice
1 oz. Dark Rum

Salt, Ice, Lime Juice

Blend the first 5 ingredients in a cocktail shaker.
Dip the rim of a  glass in Lime Juice and Salt.
Fill the glass with ice and add the Margarita.

Enjoy!
Peace in the Kitchen!

Here are additional recipes!


Margaritas for a Crowd

This is the Traditional Margarita recipe:

1 750 mll. Bottle of Silver Tequila
2 C Triple Sec or Cointreau
1 C Fresh Lime Juice
Ice

In a 1/2 gallon pitcher, combine all ingredients and serve on the rocks.

Enjoy!
Peace in the Kitchen!


Curacao Margarita:
1 part Lime Juice ( 1 shot )
1 part Curacao ( 1 shot )
2 parts Tequila ( 2 shots )
Shake over ice in a cocktail shaker, strain into a glass
Serve straight up topped with a splash of additional Curacao.

Enjoy!
Peace in the Kitchen!


Mango Margarita:

2 shots of Tequila
2 TBS fresh Lime Juice
1 can of Mango Juice

Shake over ice in a cocktail shaker, strain into a glass and serve straight up.

Enjoy! Peace in the Kitchen!


Peach Blueberry Margarita:

10 Blueberries in a pint glass , muddled and filled with ice.
1.5 oz. of Silver Tequila
.5 oz. of Agave Nectar
1.5 oz. Fresh Lime Juice
3 oz. Fresh Pureed Peaches (place fresh pieces of peeled Peaches in a blender , with a tiny amount of water, depending on the juiciness of the Peaches and puree )

Combine:
Tequila
Agave
Lime Juice
Peach Puree
Pour into the glass with the Blueberries and Ice.

Enjoy!
Peace in the Kitchen!


Pineapple Margarita:

Serve over Ice
Garnish with lime slices
Makes 4, 6oz. drinks

Lime Wedges
Salt
1 C Tequila
1 C Fresh Pineapple Juice
1/3 C Fresh Lime Juice
1/2 C Triple Sec or Cointreau


Moisten the rims of the glasses with the Lime Wedges.
Dip into the Salt and place the glasses in the freezer

In a PItcher:
Combine Tequila, Pineapple Juice, Lime Juice and Triple Sec
Serve over ice in the glasses and garnish with a Lime slices.

Enjoy!
Peace in the Kitchen!


Agave Nectar Margarita:

6 parts Agave Tequila
4 parts Fresh Lime Juice
1 part Agave Nectar

Shake over Ice, no garnish, no Salt.


Lime Sherbet Margarita:

1 Pint of Lime Sherbet
Juice of 2 Limes
1/3 C  Confectioner's Sugar
1 C Tequila
1/2 C Triple Sec or Cointreau
2 C Ice Cubes

Place all ingredients in a blender and blend well.


Enjoy!
Peace in the Kitchen!

There you are..... we love Margaritas in Texas!

Chocolate Jalapeno Cookies

This was my original recipe that was a finalist in the 2011 Dallas Morning News Holiday Cookie Contest.


Chocolate Jalapeno Cookies:

2 - 2.7 oz. packages of Taza Chocolate Mexicano, Cinnamon flavored
Chop into small pieces for melting

3/4 C Flour
1/2 tsp Cinnamon
1/4 tsp Baking Powder
1/8 tsp Cayenne Pepper
1/4 tsp Salt

3/4 C Brown Sugar
1/4 C Butter, softened

1 Large Egg
1 tsp Pure Vanilla Extract
2 TBS Espresso Coffee ( I use Medaglio D'Oro Instant Coffee)
1/4 C finely diced, seeded Jalapeños

Caramel Drizzle:
1/2 C packed Brown Sugar
1/4 C Heavy Cream
1/2 C Confectioner's Sugar

Sea Salt for Garnish

Preparation:
Place Chocolate in a small microwavable bowl and microwave 1 minute, stirring often until melted and smooth, set aside.
In a separate bowl, combine Flour, Cinnamon, Baking Powder, Cayenne Pepper and Salt
In a large mixing bowl, cream Sugar and Butter until creamy smooth.
Add Egg, Vanilla , Espresso Coffee and Jalapenos. Beat until incorporated.
Add cooled Chocolate and beat just until blended.
Add Flour mixture and beat until well incorporated.
Chill dough for 2 hours.

Drop 2 TBS of Cookie Dough, per Cookie ( I use a Cookie Scoop), onto a Parchment lined baking sheet.
Bake at 350 degrees for 12 minutes or until almost set.
Remove and cool for 2 minutes or until set.
Transfer cookies to a wire rack and cool completely.

Caramel Drizzle:
Bring Brown Sugar and Cream to a boil, remove from heat.
Whisk in Confectioner's Sugar.
Set aside to cool at room temperature.
Drizzle sauce over cooled cookies and lightly sprinkle with Sea Salt.

Enjoy!
Peace in the Kitchen!