We had a dessert tonight with Cool Whip. When we were finished, I looked under the cardboard insert on the top of the Cool Whip tub.
Here's what I found:
Fluffy Fruit Pie:
1 can (21oz.) Cherry Pie filling, divided
1 Graham Cracker Pie Crust
1 package (8oz.) Philadelphia Cream Cheese, softened
1 C cold Milk
1 package ( 4- serving size) Jell-O Lemon or Vanilla Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip Extra Creamy Whipped Topping, thawed and divided
Whipped Cream for serving
Spread:
1/2 of the Cherry Pie Filling onto the bottom of the crust
Whisk Cream Cheese in a large bowl until creamy
Gradually add Milk, mixing until well blended
Stir in Pudding mix
Gently stir in 1/2 of the Cool Whip and spread over the Cherries
Spread the remaining Cool Whip on the top
Spread the remaining Cherries over the Cool Whip
Refrigerate for 3 hours or until set
Serve with a Dollop of additional Cool Whip or Whipped Cream on the top
Enjoy!
Peace in the Kitchen!
Monday, July 8, 2013
Pickled Beets
I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
This is a Best of the Best Recipe.
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
Sunday, July 7, 2013
Lee Bailey's Fettuccini Soufflé
He eventually had his own shop in Henry Bendel's in New York City.
Lee eventually wrote many Food and Entertaining Books.
In the mid 80's I had the opportunity to meet him. I have several of his books.
Here is one of my favorite Lee Bailey recipes.
Fettuccini Soufflé:
1/2 pound fresh fettuccini
1 1/3 C milk
1 garlic clove, minced
1/2 C plus 3 TBS grated Parmesan Cheese
1/4 pound Fontana Cheese, grated (1/2 C grated)
1/2 C ( 1 stick) butter, cut into small pieces
Salt and Pepper to taste
1 - 2 tsp. chopped Parsley
6 large Eggs, separated
Preheat the oven to 350 degrees.
Butter a 1 1/2 - 2 quart Souffle Dish
Cook Fettuccini al dente , about 3 -4 minutes, in rapidly boiling salted water.
Drain
Bring milk to a boil while the pasta is cooking.
Mix drained Fettuccini with hot Milk, Garlic, 1/2 C Parmesan Cheese, Fontina and Butter.
Season with Salt and Pepper to taste.
Add Parsley, let cool for 30 minutes.
Add egg yolks to cooled Fettuccini mixture and blend.
Beat Egg Whites with a pinch of Salt until stiff.
Fold carefully into Fettuccini mixture.
Dust the inside of the buttered Souffle Dish with 3 TBS Parmesan Cheese.
Pour the mixture into the dish.
Bake at 350 degrees for 45 minutes.
During the last 5 minutes, increase the temperature to 425 degrees to form a crusty top.
Lee Bailey passed away in 2003.
I am pleased to have had the opportunity to know him!
Enjoy!
Peace in the Kitchen!
Herbed Rice Loaf
This rice recipe is baked in a loaf pan, when it cools completely, it's sliced and served.
2 C cooked White Rice ( about 1 1/4 C of uncooked Rice)
1 (4oz.) can if diced Green Chiles
1 small Onion, small dice
2 C grated Queso Quesadilla Cheese
1 C finely chopped herbs, your choice ( Parsley, Tarragon, Rosemary Thyme) or a combination of any of them.
1 C Butter, melted
2 eggs, beaten
1 C milk
Lightly spray a loaf pan with a vegetable spray
In a bowl, combine:
Rice
Green Chiles
Onion
Cheese
Herbs
Mix well
In a small bowl, blend eggs and milk
Add this to the other ingredients.
Mix well
Pour into the pan
Bake at 350 degrees for 40 - 45 minutes.
Allow to cool completely, loosen the sides with a knife and invert onto a serving platter.
Slice the loaf with a sharp knife to serve.
Enjoy!
Peace in the Kitchen!
2 C cooked White Rice ( about 1 1/4 C of uncooked Rice)
1 (4oz.) can if diced Green Chiles
1 small Onion, small dice
2 C grated Queso Quesadilla Cheese
1 C finely chopped herbs, your choice ( Parsley, Tarragon, Rosemary Thyme) or a combination of any of them.
1 C Butter, melted
2 eggs, beaten
1 C milk
Lightly spray a loaf pan with a vegetable spray
In a bowl, combine:
Rice
Green Chiles
Onion
Cheese
Herbs
Mix well
In a small bowl, blend eggs and milk
Add this to the other ingredients.
Mix well
Pour into the pan
Bake at 350 degrees for 40 - 45 minutes.
Allow to cool completely, loosen the sides with a knife and invert onto a serving platter.
Slice the loaf with a sharp knife to serve.
Enjoy!
Peace in the Kitchen!
Pecan Wafer Cookies
I enter a holiday cookie contest every year. I've tried to create my own original recipes but it's not always easy. The contest doesn't require that the recipes be original, but I found it to be challenging and rewarding if they are.
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!
1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans
In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.
Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
This is not an original recipe and not really worthy of a contest, but it's still a great cookie.
It's a thin cookie. It's a simple cookie and since it has pecans, I consider it to be a Texas cookie!
Everything in Texas is better with either pecans or jalapenos!
1 1/2 C firmly packed brown sugar , divided
1/2 tsp vanilla
1/2 C ( 1 stick) butter
1 1/4 C flour
1 C finely chopped pecans
In a sauce pan, bring 1/2 C sugar and 1/2 C water to a boil and boil for 3 minutes.
Remove from heat and add vanilla and butter.
Let it stand until the butter melts.
Add remaining sugar, flour and pecans, mixing well after each is added.
Refrigerate the dough for at least 1 hour. The dough should be thick.
Use a cookie scoop (about a TBS of dough) drop onto a cookie sheet lined with either Silpat or Parchment Paper about 2" apart.
Bake at 350 degrees for 8 - 9 minutes.
Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
Dulce de Leche
A few weeks ago a food blogger was talking about making your own Dulce de Leche. It's basically a Caramel Sauce made from a can of sweetened condensed milk.
I was preparing a menu for a July 4th party which was to include my Frozen Margarita Pie.
It's made with 1 can of Sweetened Condensed Milk.
We have a pantry in our garage and it gets quite hot in there in this brutal Texas weather.
When I opened the can, it had already turned into the most beautiful and delicious caramel, Dulce de Leche. Consequently, I couldn't use it for the recipe so I've been researching the possibilities for a recipe.
Everything I've found appears to be extremely sweet, and I realized that I didn't want to simply pour it into a crust and refrigerate it for a pie that would be topped with whipped cream.
I also knew that I wouldn't make a Cheesecake with it.
Here are the ways that I decided I would use it.
Add chopped pecans, coconut and some powdered sugar to ice a Chocolate Cake.
Spread onto Crepes , fold in half twice to create a wedge and enjoy!
Add to Coffee with a bit of Half and Half.
Make your favorite Brownie batter , pour into a baking pan, drizzle with Dulce de Leche, swirl it around with either a skewer or a knife and bake as directed.
To make your own:
Pre heat the oven to 475 degrees.
Empty 1 (14oz.) can of Sweetened Condensed Milk into a glass or ceramic pie pan, cover tightly with aluminum foil. Place the pie pan into a Roasting Pan that has boiling water half way up the pie pan.
Bake for 1 hour.
Remove to a bowl and whisk or beat until smooth and use as directed in the suggestions above.
Enjoy!
Peace in the Kitchen!
I was preparing a menu for a July 4th party which was to include my Frozen Margarita Pie.
It's made with 1 can of Sweetened Condensed Milk.
We have a pantry in our garage and it gets quite hot in there in this brutal Texas weather.
When I opened the can, it had already turned into the most beautiful and delicious caramel, Dulce de Leche. Consequently, I couldn't use it for the recipe so I've been researching the possibilities for a recipe.
Everything I've found appears to be extremely sweet, and I realized that I didn't want to simply pour it into a crust and refrigerate it for a pie that would be topped with whipped cream.
I also knew that I wouldn't make a Cheesecake with it.
Here are the ways that I decided I would use it.
Add chopped pecans, coconut and some powdered sugar to ice a Chocolate Cake.
Spread onto Crepes , fold in half twice to create a wedge and enjoy!
Add to Coffee with a bit of Half and Half.
Make your favorite Brownie batter , pour into a baking pan, drizzle with Dulce de Leche, swirl it around with either a skewer or a knife and bake as directed.
To make your own:
Pre heat the oven to 475 degrees.
Empty 1 (14oz.) can of Sweetened Condensed Milk into a glass or ceramic pie pan, cover tightly with aluminum foil. Place the pie pan into a Roasting Pan that has boiling water half way up the pie pan.
Bake for 1 hour.
Remove to a bowl and whisk or beat until smooth and use as directed in the suggestions above.
Enjoy!
Peace in the Kitchen!
Easy as "Pie"....... Pie, with Coconut and Honey Roasted Peanuts!
These pies were created sometime in the 70's. Some of them were made with a pre- made mix that formed a crust during baking. The ingredients were as varied as they could be, making a variety of them to choose from.
This one magically creates a crust-like bottom but does not use a pre - made mix.
I find these fascinating, somewhat like my Apple Pie.... without a crust recipe, that has become one of my favorites.
They are simple and the end result is delicious.
This is an adaptation of a vintage recipe.
1/2 C granulated sugar
1/2 C brown
4 large eggs
2 C milk
1/2 C ( 1 stick) butter, melted
1/2 C flour, sifted
1 tsp vanilla
1 C flaked coconut
1/2 C honey roasted peanuts
Serve with Whipped Cream or Vanilla Ice Cream
Combine all ingredients in a food processor or blender.
Process for 1 minute only!
That's it......
Pour into a 10" pie pan , lightly buttered or greased with my Pan Release Recipe.
Bake at 350 degrees for 1 hour or until set.
Enjoy!
Peace in the Kitchen!
This one magically creates a crust-like bottom but does not use a pre - made mix.
I find these fascinating, somewhat like my Apple Pie.... without a crust recipe, that has become one of my favorites.
They are simple and the end result is delicious.
This is an adaptation of a vintage recipe.
1/2 C granulated sugar
1/2 C brown
4 large eggs
2 C milk
1/2 C ( 1 stick) butter, melted
1/2 C flour, sifted
1 tsp vanilla
1 C flaked coconut
1/2 C honey roasted peanuts
Serve with Whipped Cream or Vanilla Ice Cream
Combine all ingredients in a food processor or blender.
Process for 1 minute only!
That's it......
Pour into a 10" pie pan , lightly buttered or greased with my Pan Release Recipe.
Bake at 350 degrees for 1 hour or until set.
Enjoy!
Peace in the Kitchen!
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