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!

Tex - Mex Macaroni and Cheese with Ground Beef / Slow Cooker Recipe and Vegetarian version!

I just read a post from a fellow blogger who posted a recipe for Macaroni and Cheese.
I responded and said that just when you think you have enough recipes for Macaroni and Cheese another one comes along.
I wanted to post this favorite for Tex - Mex Macaroni and Cheese.
This is an adaption from Recipes.com.


2 pounds of Lean Ground Beef ( vegetarian: I buy a box of Yves Meatless Ground. There are 4 individual packages to a box. 2 packages are equal to a pound.  I use the entire box for this recipe)

1 large onion, chopped
3 C shredded Mexican Blend Cheese ( 12oz.)
1 - 16 oz. jar of Salsa, I use Pace Chunky
1 - 15 oz. jar of Cheese Dip ( I never said it was healthy!)
1 - 4oz. can of Diced Green Chiles, undrained
1 - 2 1/4 oz. can of sliced Black Olives, drained
1/2 C sliced Pickled Jalapenos, or to taste.... ( these are the ones we use for Nachos)

In a Skillet, saute the beef or crumbles and the onion. ( the crumbles will need a bit of vegetable oil since there is no fat) If using beef, drain after browning.

Transfer the beef to a 4 1/2 - 6 quart slow cooker
Add:
Cheese, Salsa, Cheese Dip
Green Chiles
Olives
Jalapenos
Stir

Cover and cook on LOW for  5 - 6 hours.

Cook macaroni according to directions
Drain
Stir into the slow cooker and serve.

Enjoy!
Peace in the Kitchen!

Italian Bake

I've adapted a recipe that I received this morning from I Love Texas Recipes via Tricia L Mayo.
I received permission today to post this.
I am posting the original recipe with vegetarian options included.

3 pounds of Chicken Breasts, cooked and cut into bite sized pieces. ( Vegetarian: 4 bags of Quorn Chik'n Tenders)
6 Italian Sausage Links, ( Vegetarian: 6 Field Roast Italian Sausage Links) cut into bite sized pieces and Sautéed in Vegetable Oil.
1 Large Onion, diced
1 Green Bell Pepper, large dice
1 Red Bell Pepper, large dice
1 pound of Pasta ( Penne, Elbow Macaroni, Shells, Rigatoni, my choice is Rigatoni)
2 Jars of Pasta Sauce or 2 cans of Hunt's Spaghetti Sauce
1 large package of  Shredded Pizza Cheese

Cook Pasta according to package directions, drain.

In a large bowl:
Chicken
Sausage
Onion
Green Pepper
Red Pepper
Pasta
Pasta Sauce
Mix Well

Pour into a 9"X13" pan, sprayed with a vegetable cooking spray or buttered.

Top with Cheese
Bake at 325 degrees for 45 minutes
It should be golden brown and bubbling.

Enjoy!
Peace in the Kitchen!

Crock Pot Sweet Potatoes and Peaches

As I was researching new recipes for Thanksgiving, I found this easy crock pot recipe.

It comes from About.Com Busy Cooks /Linda Larsen.

I make a traditional Sweet Potato Souffle with a Pecan Topping, but this one looks interesting for a change.

2 pounds of Sweet Potatoes, peeled and sliced

1 can of Peach Pie Filling

2 TBS butter, melted

1/4 tsp salt

1/4 tsp pepper

Spray a 4 quart slow cooker with a vegetable cooking spray

Place potatoes in the bottom of the pot

Add:

peaches

butter

salt 

pepper

Mix Well

Cover and cook on high for 2 1/2 - 3 1/2 hours until potatoes are fork tender.

Enjoy!

Peace in the Kitchen!

Hot Cider Nog / Southern Living

Here's another Egg Nog recipe I found in a Holiday Southern Living Magazine.

2 C half and half
1 C whole milk
1 C apple cider
2 large eggs
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 C Irish Whiskey
1/2 C heavy cream, whipped

Whisk together the first 8 ingredients in a heavy saucepan
Cook over medium-low heat, whisking occasionally until mixture thickens and coats a spoon, about 15 minutes.
Stir in Bourbon

Ladle into mugs and top each serving with whipped cream.

Enjoy!
The Holidays!

Holiday Egg Nog Mousse / Martha Stewart

This Egg Nog Recipe comes from Martha Stewart.


3 TBS Rum (Mt,. Gay)
3 TBS Brandy
1 envelope of unflavored gelatin ( use 1 scant TBS)
3 large eggs, separated
1 C granulated sugar, separated
2 C heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
2 tsp vanilla

Prepare an ice bath and set aside

Combine spirits in a small bowl and sprinkle with gelatin, let soften about 5 minutes

Meanwhile, combine egg yolks and 1/2 C sugar in a heatproof bowl set over a pan of simmering water;
whisk until mixture is pale and fluffy, about2 minutes.
Remove from heat, whisk in gelatin mixture.

Set bowl over pan again and continue whisking until the gelatin has dissolves, about 3 minutes.

Transfer the bowl to the ice bath scraping down the sides, and whisk until cooled slightly about 1 -2 minutes.

In the bowl of a stand mixer, combine the remaining 1/2C of sugar with the heavy cream, cinnamon, nutmeg, cloves, and vanilla.
Whisk until stiff peaks form.
Fold 1/3 of the whipped cream into the gelatin mixture, then gently fold the gelatin mixture into remaining whipped cream.
Transfer to another bowl. Clean the stand mixer bowl.
Refrigerate no more than 5 minutes while preparing the egg whites.


In a clean bowl of the stand mixer , whisk egg whites until stiff peaks form.
Fold into the refrigerated cream mixture.
Chill until firm at least 30 minutes and preferably overnight.

Serve chilled any of the following recommended toppings:

Chopped Toasted Hazelnuts
Crushed Peppermint
Golden Raisins
Cocoa Powder
Nutmeg
Cinnamon
Whipped Cream

Enjoy!
The Holidays!

Egg Nog Coffee Punch / Southern Living

This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.

Egg Nog Coffee Punch:

1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey

1 container of Frozen Whipped Topping, thawed
Ground Nutmeg

Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.

Enjoy!
The Holidays!

Egg Nog Pie

I happen to love Egg Nog. I know that it's not for everyone, but we have it available during the entire Christmas Season. As soon as I can purchase Egg Nog Latte's at Starbucks, I do. I've made homemade Egg Nog, I have a recipe for Egg Nog Cookies and If I can find a way to incorporate Egg Nog into a recipe, I will.

Here's a simple and great tasting Egg Nog Pie.
This is from O'Malley Farm Cafe.

1 -( 4 3/4 oz.) package of vanilla pudding and pie filling
2 C of Dairy Egg Nog
1 1/4 C heavy cream
1 TBS Rum ( I only use Mt. Gay Rum from Barbados)
1/8 tsp nutmeg
1 - baked 9" Pie Crust
Whipped Cream and additional Nutmeg for service

Cook the Pudding mix as instructed on the package except, use the 2 C of Egg Nog and the 1 1/4 C Heavy Cream.
Stir in the Rum and Nutmeg and pour the filling into the pie crust.
Cover the surface with plastic wrap and refrigerate for several hours.
Serve the Pie garnished with whipped cream ( homemade is best if you have extra heavy cream) and sprinkle with ground nutmeg.

Enjoy!
Peace in the Kitchen!

Pumpkin Soup

I've posted a Best of the Best Recipe earlier for a favorite Pumpkin Soup Recipe, Hotel Bristol's Soupe de Courge a la Creme. I've been making that recipe since 1976.
Here's a more simple version of Pumpkin Soup.

6 C broth, (Vegetarian or Chicken)
2 cans  (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish

In a large soup pot:, on medium heat:
Broth
Pumpkin
Onion
salt
Garlic
Thyme
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.

With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes

Remove from heat
Stir in Heavy Cream

Serve each bowl garnished with fresh chopped parsley or chives

Enjoy!
Peace in the Kitchen!

Amazing Vegetarian Sausage !

This is just a testimonial for my fellow vegetarians. Tonight I make an Italian Sausage to accompany stir fried Italian Vegetables.
I also have it in a Mexican Chipotle and Smoked Apple Sage.
They make many other products. Check them out.

Field Roast is the brand.
It's Artisan Vegan Original Grain Meat Italian Sausage, with eggplant, fennel, fresh garlic and red pepper.
I took them out of the freezer, steamed them in a saute pan of water to thaw them
Then, the instructions direct you to remove the casing and either pan fry them or grill them.
I heated some olive oil in a non stick skillet and briefly fried them. They browned and I removed them.
I think they have other flavors too.
It's the best vegetarian sausage I've ever tasted.



Enjoy!
Peace in the Kitchen!

Green Chile Square Appetizers

Green Chile Square Appetizers

24 oz. diced green chiles
10 oz. grated Pepper Jack Cheese
10 oz. grated Monterey  Jack cheese
8 eggs, beaten

Spray 2-  9"X13" pans with vegetable cooking spray
Pre heat oven to 325 degrees
In a large bowl, mix all ingredients together.
Spread evenly in the pans
Bake for 30 minutes or until golden brown

Cool completely and cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Artichoke / Spinach Dip Aunt Faye's Recipe

Aunt Faye's Artichoke Spinach Dip

2 (8oz.) cans of artichoke hearts or bottoms, drained

1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.

1/4 C chopped fresh parsley

3 TBS minced shallot or green onion

1 large clove of garlic, mashed

2 TBS fresh lemon juice

2 tsp fresh dill

1 C mayonnaise

2 C sour cream

1 TBS Dijon mustard

salt and pepper to taste

Roughly chop artichokes in a food processor or they can be pureed!

Add all ingredients, by hand, in a large bowl until well combined.

It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.

If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!

Enjoy!

Peace in the Kitchen!

The World's Best Cookie!

Isn't that a statement? I didn't make up that name.
I was looking through some vintage recipes from my Aunt Faye and I saw this recipe for The World's Best Cookie.
Thank you Aunt Faye for saving your recipes. She was a personal Chef in the 50's and 60's. I have her hand written recipes. She made these cookies when my sister and I were little and my mother continued making them after my aunt died.

The World's Best Cookie!

2 sticks of butter, softened
1 C  granulated sugar
1 C brown sugar, packed
1 egg
1 C vegetable oil
1 C oats
2 C of Corn Flakes, crush to make 1 C.
1/2 C coconut
3 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 C pecan pieces

Preheat oven to 350 degrees
In a stand mixer, or by hand:
Cream together butter and sugar
Add egg and mix well
Add remaining ingredients beating well after each addition

Drop by the spoonful onto a cookie sheet and press with a fork
Bake for 12 minutes
Remove from cookie sheet and sprinkle with sugar

The recipe says that it makes 90 - 100  2" cookies, Oh my!

Enjoy!
Peace in the Kitchen!

Sour Cream Apple Pie

I love anything made with Apple during the Fall and Winter Seasons.
I have many recipes using Apples.
My new favorite Apple is Jonagold.
I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour
1/2 C granulated sugar
1/2 C brown sugar
1 egg, beaten
1 C sour cream
1tsp vanilla
1/4 tsp salt
5 C Jonagold Apples, peeled, cored, sliced.
1 - 9" unbaked pie shell

Preheat oven to 350 degrees
Combine flour and sugar in a bowl
Add egg, sour cream , vanilla and salt.
Beat until smooth.
Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:
Blend all ingredients until crumbly and cover the pie with the topping.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!



Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick of butter

Nestle's Toll House Pie

This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

Enjoy!
Peace in the Kitchen!

Cream of Poblano and Corn Soup

The Poblano Chile Pepper is typically milder that other Chile Peppers. It comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.

1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste

Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely

In a saute pan on low heat:
butter
poblano pepper
onion
garlic
Saute for 10 minutes, stir occasionally

Add:
heavy cream
bouillon cube
cumin
corn
1 TBS chopped cilantro

Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro

Enjoy!
Peace in the Kitchen!

Crock Pot Tuscan White Bean and Rosemary Soup

This is a simple version of a traditional Italian Bean Soup. It's as well known in Italy as the Soup au Pistou is in France.

2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish

Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.

Use an immersion stick blender and puree the soup to your desired texture.

Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.

Enjoy!
Peace in the Kitchen!

Crock Pot Soup au Pistou

We've spent a lot of time in Provence. This simple soup contains all of the traditional flavors of Provence. A traditional Provencal Garden (Potager) will contain all of the fresh  ingredients found in this soup.
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.

I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.

2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.

Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender

Add:
zucchini
bell pepper
tomatoes
olives
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil

Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese

Enjoy!
Peace in the Kitchen!

Crock Pot Cauliflower and Cheese Soup

2 TBS butter
1 onion, shopped
2 ribs of celery, diced
1 large cauliflower, coarsely chopped
4 1/2 C  water and 1/2 C dry white wine
1 C crumbled Stilton or French Blue Cheese, divided
1/2 C grated Cheddar
1 C heavy cream
salt
1/4 C fresh chopped herbs, (chives, parsley, tarragon, oregano)

In a saute pan, over medium heat:
butter
onion
saute about 10 minutes
Add celery for another 2 - 3 minutes.
Transfer to a 7 quart slow cooker
Add cauliflower and water and wine.
Cover and cook on low for 4 hours. (cauliflower should be tender)

Use an immersion stick blender and puree the soup until creamy smooth.
Stir in 1/2 C of the Stilton Cheese, Cheddar and Heavy Cream.
Salt to taste.

Serve soup garnished with remaining cheese and herbs.

Enjoy!
Peace in the Kitchen!

Candy Corn Cookie Truffles

What a clever idea for a Halloween Party, or your Neighborhood Fall Block Party.

Candy Corn Cookie Truffles:

1 - (15.25oz.) package of Candy Corn Oreo Cookies
1 - (8oz.) package of Cream Cheese, softened
1 - (16oz) package of Vanilla Candiquik Candy Coating ( Log House America's Candiquik Vanilla Candy Coating) , naturally flavored.
2/3 C  chopped Candy Corn
Fall colored Non Pareils

Line a baking sheet with waxed paper

In a Food Processor:
Pulse the cookies to the consistency of fine crumbs.
Add cream cheese and mix well.
By hand, Fold in the chopped Candy Corn until well combined.

Use a cookie scoop to form truffles and place them on the baking sheet.
Chill in the refrigerator for 1 hour.

Melt the Candiquik according to package directions.
Use a candy fork or a toothpick and dip the truffles allowing the excess to drip off the bottom.

Gently place them on the waxed paper without touching.
Sprinkle each truffle with the Non Pareils while the coating is still melted.
Refrigerate for 15 minutes.

Enjoy!
Peace in the Kitchen!

Good Morning!

I just wanted to wish you all a Good Morning....... have a great day!
Thanks for looking at my blog.

Terry!

Caramel Crunch / Halloween 2013

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!

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!

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

1. Line two baking sheets with parchment. Whisk together flour, baking powder, salt and cardamom and set aside.
2. In a stand mixer fitted with a paddle attachment, stir the butter and sugar together till just combined, about 30 seconds.
3. Add the egg and egg yolk; stir to combine. Add the vanilla extract, lime juice and lime zest, stir again.
4. Gently add in the dry ingredients a little at a time, stirring just until they are combined, about 30-45 seconds.
5. 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.)
6. Place the cookie sheets in the refrigerator and chill dough for 30 minutes.
7. Preheat oven to 375 degrees
8. 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.
9. Place cookie sheet on wire rack for 5 minutes. Remove cookies with spatula and place them on wire racks to cool completely.
10. 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!

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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!

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!

Corn Bread !

Bisquick Pie Crust

I know that for many beginning bakers it's a challenge to make a good pie crust.
Bisquick has made it easy.
Follow these simple directions for a successful crust.
For those that do not have access to Bisquick, I have included a homemade recipe for it. It makes about 12 cups that can be stored unrefrigerated in an airtight container for up to 6 months.

1 C bisquick mix
1/4 C butter  (1/2 stick), softened
2 - 3 TBS boiling water

Heat oven to 450 degrees ( bake for a cream filled pie) , otherwise use as directed for an unbaked pie crust .
Mix Bisquick and butter in a small bowl
Add water
Stir vigorously unti soft dough forms

Press with floured hands into a 9" pie pan and make holes in the bottom with a fork.
Bake until light brown for about 8 - 10 minutes
Cool completely and fill.


Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
flour
baking powder
sugar
salt
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Enjoy!
Peace in the Kitchen!

Cheddar Cheese Spoonbread

3 C whole milk
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated

Butter the bottom and sides of a 2 quart souffle dish

In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes

Remove from heat, add cheese and stir until melted and combined

In a small bowl, whisk well:
baking powder
Tabasco Sauce
chives
pimento
remaining milk
Stir into cornmeal mixture
Stir in egg yolks

In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter

Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set

Transfer dish to a wire rack to cool slightly
Serve warm

Enjoy!
Peace in the Kitchen!

Jalapeno Bites

Trisha Yearwood stole my heart when she made these. I just re posted the recipe. I can't wait to make them. In Texas, we love "hot". we love jalapenos, we love to take something to a "gathering" so, I had to post this recipe. These are very simple and they have to be yummy with jalapenos, and cream cheese. I was impressed with how simple they are to make.

I adapted the recipe.

I used a 1 1/2 " cookie scoop, mine were larger than the recipe. It made 2 dozen . Trisha's recipe makes 3 dozen. I baked them for 20 minutes. I think the next time I make them I may add some chile powder or cayenne pepper to the batter, maybe 1/8 tsp, just to give them a Texas kick! I increased the amount o jalapenos too.


Ingredients
One 8-ounce package Cream Cheese, softened
8 ounces Parmesan, grated (about 2 cups) when you buy an 8oz. container, it's 2 cups.
3/4 C seeded and chopped Jalapeno peppers
1 large Egg, beaten
3 cups dry Plain Breadcrumbs
Directions
Preheat the oven to 350 degrees F.

Mix the Cream Cheese, Parmesan, Jalapenos and Egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the Breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.


Enjoy!
Peace in the Kitchen!