Thursday, October 24, 2013

Halloween Oatmeal Cookies

I'm making these Halloween Cookies today for a few events. I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.
I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:
1 C ( 2 sticks) butter, softened
1 C granulated sugar
1 C brown sugar
2 eggs
2 tsp vanilla
3 C Quick or Old Fashioned Oats
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C Rice Krispies Cereal
1 C M&M's ( I used Pumpkin flavored)
1 C chopped pecans
Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:
Butter
Granulated Sugar
Brown Sugar
Beat until creamy

Add:
Eggs
Vanilla
Beat Well

In a bowl:
Oats
Flour
Baking Soda
Baking Powder
Salt
Mix Well and add to to wet ingredients.

By Hand, fold in:
Rice Krispies
M&M's
Pecans


Use a 1 1/2 " cookie scoop.
Place cookies 2" apart
Bake for 12 - 15 minutes.
Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.
Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!
In the Kitchen!




Wednesday, October 23, 2013

Roasted Butternut Squash Lasagna

As a vegetarian I make traditional Lasagna with Yves Meatless Ground to replace the beef. I also make a Vegetable Lasagna with zucchini and summer squash. Here's one more idea for a Vegetarian Lasagna and Non Vegetarians will like it too.
This recipe is adapted  from Parade Magazine.

1 large Butternut Squash, trimmed, peeled, seeds removed, cut the squash into 1/2" chunks.( I buy the squash already peeled and cubed at Costco).
2 TBS Olive Oil
Salt and Pepper to taste
5 3/4 C whole Milk, divided
2 tsp dried Thyme
7 TBS
7 TBS Butter
7 TBS Flour
12 ( no boil) Lasagna Noodles
1 pound of fresh Mozzarella, sliced 1" thick

Preheat the oven to 425 degrees.

In a large bowl:
Squash
Olive Oil
Salt  and Pepper
Spread onto 2 Parchment Paper lined baking sheet pans
Roast for 40 minutes ( rotate the trays 1/2 way through)

Transfer to a food processor with 3/4 C of the Milk , Thyme, and 1/4 C water.
Puree Well

In a saucepan: Create a White Sauce:
Melt butter, whisk in Flour and cook , whisking constantly, about 5 minutes until light brown in color.
Slowly whisk in remaining Milk and continue whisking until until thick., about 10 minutes.
Add 2 tsp of salt and 1/2 tsp black pepper.

In a 9"X13" pan'
Spread half of the white sauce evenly in the pan.
Randomly add about a cup of Squash by the teaspoonful and spread it evenly covering all of the Noodles.
Top this with 1 C of the white sauce, spreading evenly.
Repeat with noodles, squash and sauce 3 more times.

Place Mozzarella slices evenly over the top of the Lasagna.
Cover with foil and bake for 50 minutes.
Increase heat to 475 degree, remove the foil and bake an additional 5 - 10 minutes, until the cheese is golden brown.

Remove from the oven and let it cool for at least 15 minutes before serving.

Enjoy!
Peace in the Kitchen!


Dallas Morning News Taste Section 10/23/ 2013 Coconut-Chocolate Bread Pudding, Salty Caramel Crunch Bars, Apple Kale Salad, Mexican Chocolate Sauce

Todays Taste section was filled with good recipes. I've chosen my favorites to post.

The title was Nuevo Mexican Desserts. That's very appealing to Texans. We cook, bake and love Mexican Recipes and we've created our own category called Tex - Mex Cuisine.
The first recipe describes a Coconut based Mexican Bread Pudding. "A Coconut milk based custard adds another layer of flavor and richness to Komali's Coconut Chocolate Bread Pudding".
Komali is a Contemporary Mexican Cuisine Restaurant in Dallas, Texas.


Kamali's Coconut-Chocolate Bread Pudding:

1 (1 1/2 pound) loaf of Challah or Brioche Bread, cut into 1" cubes (about 14C)
1 C unsweetened coconut flakes (divided).
6 large eggs
4 C whole milk
3 C coconut milk (shake cans before measuring to distribute cream)
1 (14oz.) can sweetened condensed milk
3 C sugar

2 (2.1oz.) tablets (4.2 oz. total) Abuelita brand Mexican Chocolate, chopped. (I use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Preheat oven to 350 degrees
Place bread cubes on baking sheets and toast lightly for 15 - 20 minutes.
Set aside to cool

Place 1/2 of the coconut flakes on a baking sheet and bake for a few minutes, until lightly toasted.

Increase oven temperature to 375 degrees

Whisk eggs, milk and sugar together in a large bowl.
Set aside

Butter the bottom and sides of a 9"X13"  (or 3 1/2 to 4 quart) baking pan.
Place half of the bread crumbs in the pan
Add half of the chocolate) including any crumbs from chopping) and all of the toasted coconut.
Add remaining bread, followed by remaining chocolate and the untoasted coconut ( it will toast as it bakes)

Pour milk mixture over the bread.
Press bread down into the liquid to submerge, let stand for 15 minutes so bread can absorb more liquid.

Cover pan with foil and set the pan on a foil lined baking sheet.
Bake for 30 - 35 minutes, it should be puffed, browned and a knife inserted in the middle comes out clean.
Remove form oven and cool for 20 minutes.
Cut into squares and serve warm or at room temperature.

Serve with Chocolate ice cream or drizzle with  Mexican chocolate sauce. ( recipe at the end of this page)

Enjoy!
Peace in the Kitchen!

The next recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".[2]
In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.
In a large Saucepan:
melt butter over medium heat.
Add:
graham cracker crumbs
both sugars
milk
vanilla
Bring to a boil, boil for 5 minutes,stirring constantly.
Remove from heat and spread half of the cooked mixture over the prepared crackers.
Place another layer of crackers on top.
Spread remainder of the cooked mixture over the crackers.
Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.
Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.
Cut into bars to serve.

Enjoy!
Peace in the Kitchen!

I was planning to serve an Apple Slaw for Thanksgiving this year that I have already posted on the blog. I may serve this Apple Kale Slaw instead.

Apple Kale Slaw:
4 C finely chopped Kale
3 medium sweet apples, unpeeled,, cored and chopped. (divided)
1/4C + 2 Tbs raisins (divided)
1/2C chopped celery
3 TBS Greek Yogurt
3 - 4 TBS water (divided)

In a large mixing bowl:
Kale
2 of the chopped Apples
1/4 C raisins
Celery
Toss to mix well

In a food processor:
remaining chopped Apple
2 TBS raisins
Yogurt
2 TBS water
Process until well blended.
Add up to 2 more TBS water and pulse until dressing has reached a desired consistency.
Pour over Slaw and toss well.
Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Mexican Chocolate Sauce:
I only use Taza Chocolate Mexicano, it comes in a variety of amazing flavors)

Finely chop 1/1/2 C of chocolate tablets such as Ibarra or Abuelita brands) I use Taza as noted above.
Place chocolate in a bowl
In a small saucepan, heat 3/4 C heavy cream over medium heat on the stove until it simmers.
Pour the hot cream over the chocolate and stir until the chocolate melts and combines with the cream.
This sauce would be great over the Bread Pudding, especially when you use one of the Taza flavored chocolates.

Enjoy!
Peace in the Kitchen







Tuesday, October 22, 2013

Waffle Iron Hash Browns and Scrambled Eggs



Waffle Iron Hash Browns and Scrambled Eggs

What a great idea. Why didn't I know about these years ago? Why didn't I think of this years ago?
I love going to an All American Diner like Katie's Diner in Guthrie, Oklahoma where you order hash browns and they are crispy, crunchy and buttery delicious.
I never seemed to be able to re create them. This is it!

All you need is a bag of frozen hash browns. You can shred your own fresh potatoes if you'd like to, but why?
You'll need a vegetable cooking spray........ and a waffle iron!

Thaw the frozen potatoes, pat them dry with a paper towel or tea towel.
Place them in a bowl and season them with salt, pepper and any other spice or herb that you like.
Scoop some onto the the waffle iron, about 1/4" thick.
Close the cover and cook about 10 - 15 minutes until golden brown and crispy!


Scramble Eggs and heat them in the Waffle Iron to serve with the Hash Browns.

Enjoy!
Peace in the Kitchen!

Monday, October 21, 2013

Italian Crescent Roll Casserole / Pillsbury

This recipe comes from Pillsbury.
I offer a vegetarian adaptation.

1 pound of ground beef, cooked, drained. ( Vegetarian option: 2 - 312g  packages of Yves Meatless Ground cooked with 2 TBS of vegetable oil)
1 C Basil / Garlic Pasta Sauce (16oz. jar)
1 can Pillsbury refrigerated Crescent Dinner Rolls
1 1/2 C Shredded Italian Cheese Blend
1/4 tsp Dried Basil

In a Skillet:
Cooked Ground Beef
Pasta Sauce
Heat to boiling over medium heat
Stirring occasionally

Separate dough into 8 triangles.
Place dough in an un greased 9" glass pie plate in a spoke pattern 
with narrow tips overlapping the rim of the pie plate about 3 inches.
Press the dough in the side and bottom of the pie plate.
Sprinkle with 1 C of the Cheese.
Spoon meat mixture evenly over the cheese.
Bring tips of the dough over the filling to meet in the center, do not overlap.
Sprinkle with remaining 1/2 C of cheese and Sprinkle with basil.

Bake at 375 degrees for 15 to 20 minutes

Enjoy!
Peace in the Kitchen!

Sunday, October 20, 2013

Sour Cream Noodle Bake / Ree Drummond / The Pioneer Woman


Ree Drummond did a show on make ahead freezer recipes. This was one of my favorites. I would make it vegetarian friendly by using Yves Meatless Ground in place of the Ground Chuck .
This can be made ahead and frozen until needed. She puts it in Aluminum Freezer Containers.
  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions 
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Enjoy!
Peace in the Kitchen!

Cream of Carrot Soup / Ree Drummond / The Pioneer Woman

I make soup often during Fall and Winter.
I have many soup recipes and some originals ones.
I just watched an episode of The Pioneer Woman and
Ree Drummond just made this amazing looking Carrot Soup.

3 pounds baby carrots or carrot chunks
8 cups vegetable stock or chicken stock
2 sprigs fresh thyme, plus leaves for garnish
1/3 cup honey
1/2 cup heavy cream
Dash of salt and pepper
Directions
Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.

Serve while warm with a few thyme leaves on top.

Enjoy!
Peace in the Kitchen!