Just when I think I have enough recipes for any of the Holidays, I seem to find , or create another.
I loved this one when I read it. It comes from The Werther Candy Company.
I will definitely make this for Halloween. I'm sure I can adapt it for other Holidays.
I adapted this one just a bit!
2 C small pretzel nuggets
2 1/2 C Rice Chex Cereal
2 C Cinnamon Chex Cereal
1 C of Salted Peanuts, roughly chopped
1 (9oz.) package of Werther's Original Baking Caramels
1/4 C water
Preheat the oven to 250 degrees.
Spray a jelly roll pan (10 1/2" X 15 1/2") with a vegetable cooking spray.
In a large bowl bowl:
pretzels
rice cereal
cinnamon cereal
nuts
Mix Well
In a microwavable bowl or a Pyrex measuring cup:
Microwave the caramels with water until melted, stirring half way through
Pour Hot Caramel over the cereal mixture and stir until well coated.
Spread evenly in the prepared jelly roll pan.
Bake at 250 degrees for 1 hour.
Stirring every 15 minutes
Remove from oven and spread onto a greased ( vegetable cooking spray) piece of aluminum foil.
(For Halloween, scatter some candy corn on it at this time). Optional
Cool completely and break into pieces.
Store in an airtight container
Boo!
In the Kitchen!
Monday, October 14, 2013
Maple, Maple Pecan Cookies
This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well
Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Icing:
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Enjoy!
Peace in the Kitchen!
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well
Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Icing:
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Enjoy!
Peace in the Kitchen!
Lime Cardamom Cookies
- 2cups all purpose flour
- 1/2teaspoon baking powder
- 1/4teaspoon salt
- 1teaspoon ground cardamom
- 2sticks ( 1 cup) unsalted butter, room temperature
- 1cup light brown sugar
- 1/2cup granulated sugar
- 1large egg, room temperature
- 1yolk of large egg, room temperature
- 1teaspoon vanilla extract
- 1 TBS fresh lime juice
- zest of one lime
- Line two baking sheets with parchment. Whisk together flour, baking powder, salt and cardamom and set aside.
- In a stand mixer fitted with a paddle attachment, stir the butter and sugar together till just combined, about 30 seconds.
- Add the egg and egg yolk; stir to combine. Add the vanilla extract, lime juice and lime zest, stir again.
- Gently add in the dry ingredients a little at a time, stirring just until they are combined, about 30-45 seconds.
- Scoop the dough with a tablespoon and roll into balls. Place evenly on cookie sheets and flatten slightly with the back of a spatula. (If the dough is very soft, it may be easier to do this after the dough is chilled.)
- Place the cookie sheets in the refrigerator and chill dough for 30 minutes.
- Preheat oven to 375 degrees
- Bake for 5 minutes. Reverse cookie sheet front to back. Bake for 5-7 more minutes until cookies are brown on edges and still soft in the center.
- Place cookie sheet on wire rack for 5 minutes. Remove cookies with spatula and place them on wire racks to cool completely.
- Enjoy! Peace in the Kitchen!
Sun Dried Tomato, Basil and Cheddar Cookies
Preheat oven to 350 degrees
1 3/4 C whole wheat flour
1/2 C finely chopped fresh basil / or 1/4 C chopped fresh Hatch chiles.
1 1/2 tsp sun dried
tomato paste
1 C shredded cheddar cheese
1/4 C vegetable oil
pinch of salt
1/2 tsp baking soda
pinch of red pepper flakes / 1/8 tsp cayenne pepper
3/4 C water
In a stand mixer, mix all ingredients except the water and mix well
Gradually add water to combine
Place batter in a bowl, cover with plastic wrap and refrigerate for 2 hours
Drop onto a parchment paper lined cookie sheet with a 1 1/2 " cookie scoop, 2" apart
Bake for 12 - 15 minutes or until slightly browned
Cool on the cookie sheet for 2 minutes
Transfer to a wire rack and cool completely
Enjoy!
Peace in the Kitchen!
Apricot Sage Cookies
A savory cookie, for a change. I love exploring and testing new cookie recipes. I enter a local cookie competition each year and I've been a finalist several times. Here's another great savory cookie. I love the combination of Apricots and Sage in this cookie. I believe this recipe comes from Epicurious. There are many adaptations available online.
Here's what you'll need:
A Sheet Pan lined with Parchment Paper.
Preheat the oven to 350 degrees.
8 TBS Butter, softened
3/4 C Granulated Sugar
1 Egg
3/4 C + 2 TBS Flour
1/2 tsp Baking Soda
1/4 C chopped dried Apricots
2 TBS Finely chopped fresh Sage leaves
1/2 C Cornmeal
1/2 tsp Salt
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Egg
beat until well combined and creamy.
In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Sift into the wet ingredients just until combined.
Add:
Sage
Cornmeal
Mix well.
Add the Apricots and beat until combined.
Refrigerate the dough for 1 hour.
Using a 1 1/2 " Cookie Scoop, drop the dough 2" apart onto the sheet pan.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
A Sheet Pan lined with Parchment Paper.
Preheat the oven to 350 degrees.
8 TBS Butter, softened
3/4 C Granulated Sugar
1 Egg
3/4 C + 2 TBS Flour
1/2 tsp Baking Soda
1/4 C chopped dried Apricots
2 TBS Finely chopped fresh Sage leaves
1/2 C Cornmeal
1/2 tsp Salt
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Egg
beat until well combined and creamy.
In a small bowl:
Flour
Baking Soda
Salt
Whisk well.
Sift into the wet ingredients just until combined.
Add:
Sage
Cornmeal
Mix well.
Add the Apricots and beat until combined.
Refrigerate the dough for 1 hour.
Using a 1 1/2 " Cookie Scoop, drop the dough 2" apart onto the sheet pan.
Bake for 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Pecan Pie Cobbler / when a pie just isn't enough!
If you have a crowd for Thanksgiving Dinner, maybe a pie just isn't enough.
Pillsbury has the answer.
Now that I've made this incredible dessert, here are some additional recommendations.
I would make a homemade crust. I posted this recipe because it's convenient to use a pre made crust, but my wife makes amazing crust, so she will make one for this cobbler. She can cut it to the exact size and the first layer will go up the sides of the pan. A homemade crust can also be made thicker.
Next, I used Golden Syrup instead of Corn Syrup and I highly recommend it, if you can find it. I buy it at a local British Emporium.
It was amazing and I will definitely make this again and again. It's even better that a Pecan Pie. There are plenty of Pecans in this recipe and the filling was perfect.
I give myself 5 Stars for this one!
Pecan Pie Cobbler:
1 box of refrigerated Pillsbury Pie Crust, softened as directed on the box.
2 1/2 C light corn syrup
2 1/2 C packed light brown sugar
1/2 C butter, melted
4 1/2 tsp vanilla
6 eggs, beaten
2 C coarsely chopped pecans
Butter flavor cooking spray
2 C pecan halves
Vanilla Ice Cream
1- 9"X13" baking pan sprayed with a vegetable cooking spray
Preheat oven to 425 degrees.
Remove 1 crust from the pouch, unroll into a 9X13 rectangle and place in the pan, trimming the edges to fit
In a large bowl:
corn syrup
brown sugar
butter
vanilla
eggs
Whisk well
Stir in chopped pecans
Spoon 1/2 of the filling over the crust.
Remove the second crust and create another 9X13 layer of crust.
Place the second crust over the filling.
Spray the crust with the butter flavor spray
Bake at 425 degrees for 14 - 16 minutes, until browned
Reduce heat to 350 degrees
Carefully spoon the remaining filling over the baked crust.
Arrange Pecan Halves on the top.
Bake an additional 30 minutes until set.
Cool on a wire cooking rack
Serve warm topped with vanilla ice cream
Enjoy!
Peace in the Kitchen!
Pillsbury has the answer.
Now that I've made this incredible dessert, here are some additional recommendations.
I would make a homemade crust. I posted this recipe because it's convenient to use a pre made crust, but my wife makes amazing crust, so she will make one for this cobbler. She can cut it to the exact size and the first layer will go up the sides of the pan. A homemade crust can also be made thicker.
Next, I used Golden Syrup instead of Corn Syrup and I highly recommend it, if you can find it. I buy it at a local British Emporium.
It was amazing and I will definitely make this again and again. It's even better that a Pecan Pie. There are plenty of Pecans in this recipe and the filling was perfect.
I give myself 5 Stars for this one!
Pecan Pie Cobbler:
1 box of refrigerated Pillsbury Pie Crust, softened as directed on the box.
2 1/2 C light corn syrup
2 1/2 C packed light brown sugar
1/2 C butter, melted
4 1/2 tsp vanilla
6 eggs, beaten
2 C coarsely chopped pecans
Butter flavor cooking spray
2 C pecan halves
Vanilla Ice Cream
1- 9"X13" baking pan sprayed with a vegetable cooking spray
Preheat oven to 425 degrees.
Remove 1 crust from the pouch, unroll into a 9X13 rectangle and place in the pan, trimming the edges to fit
In a large bowl:
corn syrup
brown sugar
butter
vanilla
eggs
Whisk well
Stir in chopped pecans
Spoon 1/2 of the filling over the crust.
Remove the second crust and create another 9X13 layer of crust.
Place the second crust over the filling.
Spray the crust with the butter flavor spray
Bake at 425 degrees for 14 - 16 minutes, until browned
Reduce heat to 350 degrees
Carefully spoon the remaining filling over the baked crust.
Arrange Pecan Halves on the top.
Bake an additional 30 minutes until set.
Cool on a wire cooking rack
Serve warm topped with vanilla ice cream
Enjoy!
Peace in the Kitchen!
Chili
Texans love Chili. We love all types of Chili. As a Vegetarian, I created my own personal favorite vegetarian recipe.
I follow a Blog called Food 52 and today I discovered a story about: " Vegetarian Chili without a recipe", or as I would describe.... without a specific recipe.
I was intrigued with the concept because we don't always have everything available in a recipe for Chili, but you can buy ingredients throughout the season and stock your pantry so you would have some of the ingredients available to make Chili without a recipe.
Every Texan Pantry is filled with an assortment of chile spices, garlic powder, onion powder, turmeric and cumin. We are always ready to make a pot of Chili at the last minute, so this concept is a good idea.
At the end of this, I've included the recipe that I created for Vegetarian Chili.
Here are the basics:
In a large stockpot begin by sautéing a few things you might already have:
Onion
Bell Peppers
Jalapeno Peppers
Fresh Garlic Cloves
Carrot
Leek
Celery
Any or all of the above would be fine.
Dice them into equal size and saute until tender.
Add any or all of the following spices to the pot and mix well.
Start with 2 - 3 times as much assorted Chile Powder as Cumin and Turmeric.
Begin with 1/2 tsp of Cumin per cup of diced tomatoes that you use.
Remember, you can always add spice, but you can't ever take it away!
Chile powder, there a numerous varieties. (the "heat" is up to you)
Cayenne Pepper
Cumin
Turmeric
Paprika
Garlic Powder, if you don't have fresh cloves of garlic
Salt
Pepper
At this time you can add a combination of various of canned beans:
Kidney
Garbanzo
Black
Pinto
Chili Beans
Navy
Cannelli
I add a can of corn if I have it.
Whatever combination you have available.
Tomatoes:
Canned Diced Fire Roasted with Green Chiles or plain Diced Tomatoes.
Add enough water or vegetable stock to your desired consistency, ( I use a Vegetarian Chicken Stock because I always have it available) You can always add additional stock at the end.
I would also add Veggie Crumbles because I always have them in the freezer. They add additional texture and protein.
If you like Tofu, you can add small cubes of Extra Firm to the pot. ( Tofu Tip: Freeze a block of Extra Firm Tofu and thaw just prior to using it, squeeze out the excess liquid. Freezing Tofu creates a firmer texture). Remember this technique whenever cooking with Tofu.
Simmer the Chili for at least an hour.
Adjust seasoning and spices to your personal taste.
Enjoy!
Peace in the Kitchen!
I created this Original Recipe in 2009
2 Onions, diced
4 TBS Vegetable Oil, divided
2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)
2 (4oz) cans of diced Green Chiles, including the liquid
1 can Enchilada Sauce
1 can diced Tomatoes, including the liquid
1 can Black Beans, drained
1 can Kidney Beans, Red Beans or Chili Beans, drained ( your choice)
1 can Corn, drained
2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil
1 C diced Pickled Jalapeno Slices
Saute Onion in 2 TBS Oil
Add Broth and simmer
Transfer to a Crock Pot/SlowCooker
Add all other ingredients
Cook on Low at least 2 hours
This can also be made in a large stock pot .
Enjoy!
Peace in the Kitchen!
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| Corn Bread ! |
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