No Bake Chocolate Pretzel Peanut Butter Squares / Trisha Yearwood

I had to come back and talk about this recipe. I have made it several times. It's also the #1 viewed recipe on my blog. Over 9100  views. Here's my update on the recipe. 

I crushed the Pretzels in a Zip Lock Bag with a Rolling Pin. When I did them in a Food Processor some of it ended up powdered and there were pieces that were too large. I was able to control the texture better in a bag.

Also, I do not recommend using Crunchy Peanut butter or "Natural" Peanut Butter. In both cases the bottom layer did not stay together well. They are perfect with Creamy Peanut Butter. The texture was good, they were easy to cut and overall, perfect.

Now, I have to add that they are terribly addicting. We will make sure we have plenty of them around for the rest of the Holiday Season.

Watch how to make this recipe.

This could be my new favorite , easy Chocolatey, Pretzely, Peanutbuttery, Yummy Cookie, Square, Bars!
Trisha Yearwood says they are her new favorite treat!
I'm simply re posting the recipe from her Blog.
I watched her cooking show this morning and this is what I chose to post on my Blog!
I made these for Thanksgiving and they were a hit. I'll be making them often!


1 1/2 Sticks (12 TBS) Butter, melted
2 C Pretzel Rods, crushed into Crumbs
1 1/2 C Confectioner's Sugar
1 1/4 C Smooth Peanut Butter, Divided.  Chunky Peanut Butter does not work well and don't use a Natural or Organic that has "Oil", the Bars won't hold together well.
1 1/2 C milk chocolate chips

Directions:
In a Medium Bowl, add the Melted Butter, Pretzel Crumbs,Confectioner's Sugar and 1C of the Peanut Butter and stir together until well combined.

Press the Mixture evenly into the bottom of an un greased 9" X 13" Baking Dish.

Combine the Chocolate Chips and the remaining 1/4 cup peanut butter in a Microwave-Safe Bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Peanut Butter are melted and smooth; two intervals should be enough.
Mix to blend, then spread over the Peanut Butter-Pretzel layer. 

Refrigerate for at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!

Winter Pimms Warm Cocktail from Windsor, England

We were in England last December and had an amazing time. I posted stories and photos on the Blog when we returned. I didn't come back with any recipes but we loved all of the food that we experienced.
We spent time in three places, Birmingham (for the Frankfurt Christmas Market) , London, and Windsor.
We had amazing Indian Cuisine in Birmingham, French Cuisine in London and traditional British Cuisine in Windsor.
We were in a restaurant in Windsor late one evening after walking around in the bitter cold. The restaurant was across the road from Windsor Castle.
The first item we asked for was a recommendation for a warm drink to take away the chill.
The server asked if we had ever had a warm Pimms Cocktail. We had never had Pimms.
We were very willing to try it, and very pleased that we did. It was the perfect warm, British cocktail!

The down side to this story is that I can't seem to find Winter Pimms #3 where we live.
I'm still in search of it so we can enjoy and remember our fond experience in Windsor.

Winter Pimms Warm Cocktail:

5 oz. Pimms #3
14 oz, Apple Juice
1 Apple,  cut into small chunks
1/2 Orange, cut into chunks
1 Cinnamon Stick

Add all ingredients to a saucepan and simmer.
Remove the Cinnamon and serve warm.

Enjoy!
Peace in the Kitchen!

Crock Pot Chile con Queso

Chile con queso, often described in North America simply as queso, is an appetizer or side dish of melted cheese and chili peppers. It's typically served in Tex-Mex restaurants as a dipping sauce for Tortilla Chips.

As Texans, we eat a lot of Queso. We all have our favorite recipes. It's almost like a staple food for us at parties and family gatherings. This recipe is an adaptation of Chile con Queso that was shared with me by my niece, Heather. Thank Heather.


1 - 32 oz. block of Velveeta Cheese , cubed
1 - 8 oz. package of Cream Cheese, cubed
1 - 10 oz. can of Rotel Tomatoes
1 - 10.75 oz can of Cream of Mushroom Soup
2 - 4 oz. cans of Diced Green Chiles
1 pound of Ground Beef or Sausage or a combination of both. ( I use a vegetarian Ground Beef and Soyrizo)

Brown the Beef or Sausage in a skillet on medium heat and set aside.

Place the Velveeta and  Cream Cheese in the Crock Pot.
Add the Rotel Tomatoes and Cream of Mushroom Soup.
Stir well.

Heat on low for 30 minutes.

Add meat , stir to combine and continue cooking for 30 minutes.
Stirring occasionally.

Serve with Tortilla Chips or Flour Tortillas.

Enjoy!
Peace in the Kitchen!

Hot Chocolate, Hot Cappuccino and Homemade Instant Hot Chocolate Mix

It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Chocolate.
We always have home made Instant Hot Chocolate Mix in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Chocolate.

Home Made Hot Chocolate:

This is our favorite Hot Chocolate.

3 C Whole Milk

3 C Half and Half

Heat to simmer

Add 2 C Chocolate Chips ( I prefer Ghirardelli)

Stir until the Chocolate melts

Add 2 TBS Vanilla

(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!

Serve Hot!

Enjoy!

Peace in the Kitchen!

This makes a hot, instant, Homemade Cappuccino drink.

2 C non dairy coffee creamer

1 C instant dry milk

1 1/2 TBS Chocolate Nesquik

2/3 C instant coffee ( I use Medaglia D'Oro instant espresso)

3/4 C sugar

3/4 C Confectioner's sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

a dash of vanilla

Mix all but the vanilla

Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water

Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!

Peace in the Kitchen!


Instant Homemade Hot Chocolate Mix:

This recipe is from a newspaper clipping in the 70's. My wife has had it since then and she adapted it. I've never known a time when we haven't had a container of it in our Pantry. It's a Winter Staple at our house.
Here's a photograph of the original recipe and my wife's note as she figured out the taste that she wanted.

Here's my wife's version:

1 pound of Powdered Sugar
1 - 30oz. box of Nestle's Quick
12 ounces of a non dairy creamer
1/2 of an 8 quart box of Instant Milk

Combine all ingredients well.
To serve, add 1/2 C of the mixture to a mug and add boiling water.

Enjoy!
Peace in the Kitchen!

Homemade Hot Chocolate:

This is just another version.

1 1/2 C Whole Milk
1/2 C Heavy Cream
2 tsp Confectioner's Sugar
1/2 tsp Medaglia d'Oro Espresso Coffee Powder
8 oz. Bittersweet Chocolate, chopped

In a saucepan on medium heat:
Milk
Cream
Sugar
Coffee Granules
Whisk well.
Simmer, don't boil.

Remove from heat.
Add:
Chocolate
Whisk until it melts.
Return to simmer if necessary.

Serve topped with a Dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Christmas Stout Loaf Cake and Guinness Stout Layer Cake

In many European Countries Stout Cake is a very Traditional Christmas Dessert.
I like to make recipes from other countries for Christmas.

This recipe comes from The  National Baking Society.
My choice of Stout is Guinness. You can use your favorite Stout Beer. The darker the beer, the darker the cake and that's the end result you're looking for.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large Loaf Pan, brushed well with Pan Release Mix (recipe is at the beginning of the next recipe)

Stout Cake:

4 C Flour

2 tsp Baking Soda

1 tsp Cinnamon

1 tsp ground Ginger

1/2 tsp ground cloves

2 1/4 cups dark Brown Sugar

1 large Egg

1- 12 oz. bottle of  Stout Beer

In a large bowl:
Sugar
All Spices
Whisk well.

Add:
Egg
Whisk again.

Add:
Flour
Mix well to incorporate it.

Add:
Beer in a steady stream while stirring to incorporate.
Pour the batter into the pan.
Bake 40 - 50 minutes, until a toothpick in the center comes out clean.
Remove to a rack and cool for 15 minutes.
Invert the cake to the rack and cool completely.
Serve plain or with Butter.

Tightly wrap the cake in plastic wrap and store at room temperature.

Enjoy!
Peace in the Kitchen, and a pint!

Guinness Layer Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" X 2" Cake Pans or 2 - 9" X 2" Cake Pans brushed with Pan Release Mix. (equal amounts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Cake Ingredients:

2 C Guinness Stout Beer
4 sticks (32 TBS) of Butter, cubed
1 1/2 C Dark Cocoa Powder
4 C Flour
4 C Sugar
1 TBS Baking Powder
1 1/2 tsp Salt
4 Large Eggs
3/4 C Sour Cream

Icing Ingredients:

1 pound of Semi Sweet Chocolate, roughly chopped
2 C Heavy Cream
1 tsp Vanilla
2 TBS Medaglia d'Oro Espresso Coffee Powder

Cake preparation:

In a saucepan on medium heat:
Guinness
Butter
Heat until the butter is completely melted.
Remove from heat
Add:
Cocoa Powder
Whisk until smooth.
Set aside to cool to room temperature.

In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.
Set aside.

In a large mixing bowl:
Eggs
Sour Cream
Whisk well.

Add:
Beer mixture.
Mix well by hand.

Add:
Flour mixture.
Beat on slow speed with an electric hand mixer .
Divide the batter evenly among the pans.

Bake the 8" pans for 35 minutes.
Bake the 9" pans for 45 minutes.
Bake either of them until a toothpick in the center comes out clean.

Icing preparation:

In a heatproof glass bowl:
Chocolate

In a saucepan on medium heat:
Heavy Cream
Simmer until warm.

Add to the Chocolate
Stir well until smooth.

Add Vanilla and Espresso Powder.
Stir until combined well.
Cover with plastic wrap and refrigerate for 2 hours.
Stir a few times.

Assemble the cake, layered with icing and topped with icing.

Enjoy!
Peace in the Kitchen!

Texas Cowboy Cake

I live in Texas, this cake is very appealing to me. The general concept behind this recipe was that it contains only ingredients a ranch would have readily available. That may be true , or it may be a tall tale! Either way, I like the story and I believe it to be true! I've added a few comments here and yonder......

Texas Cowboy Cake:

3 C sugar
1 1/2 tsp cinnamon
3/4 tsp ground cloves
2 C water
1 C strong brewed coffee
1 box (15oz.) raisins
1 box (8oz.) dates, chopped
3/4 C (1 1/2 sticks) butter
4 1/2 C flour
1 1/2 tsp baking soda
1 1/2 TBS baking powder
3/4 tsp salt
1 C chopped pecans
1 C pecan halves , or enough pecans to decorate the tops of the cakes, as per the recipe directions!
1/2 C light corn syrup
2 TBS bourbon or rum (optional)

Combine the first 8 ingredients in a saucepan and bring to a low boil on medium heat, stirring constantly.
Reduce heat and simmer 5 minutes.
Remove from heat to cool

Sift together:
flour
baking soda
baking powder
salt

Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients.
Pour batter into 2 -  9"X 5" loaf pans that have been well greased. ( I use my Pan Release Mix found on the Blog under Tips, Hints and More) , you can either butter them or spray with a vegetable cooking spray. The Pan Release Mix is a guarantee that the cakes will release, that's my Cowboy guarantee!

Arrange pecan halves in a decorative pattern on top of the batter in each pan.
Bake at 300 degrees for 1 hour.
Remove from the oven for the next step.

With a brush, gently apply a coat of corn syrup ( the bourbon or rum may be added to the syrup at this time, as an option), over both of the cakes, utilizing all of the syrup. Ye Haw, cowboys add the booze!
Probably Jack Daniels Tennessee Whiskey, I'm just sayin !

Return the cakes to the oven and continue to bake an additional hour, until a toothpick comes out clean in the center.

Cool completely on a wire cooling rack.

Serve the cake slices drizzled with additional bourbon or rum along with whipped cream.
( or you might consider making the whipped cream with the addition of the booze)!

Enjoy!
Peace in the Kitchen!

Creamy Cheddar Cheese Grits / Ree Drummond, The Pioneer Woman

I just watched an episode of the Pioneer Woman. I love Grits. Texans love Grits.
I like this recipe a lot. The addition of vegetables gives the Grits additional flavor.
I use a vegetarian Chicken or Vegetarian Beef Stock.
I'm not sure how many of my readers eat grits, but I would recommend starting with these.
I also have  recipes for Smoked Gouda Cheese Grits. Texas Cheese and Chile Grits. Smoked Gouda Cheese Grits Souffle and Creamed Grits Casserole. Try them, you might love them!
I simply re posted Ree's recipe.

1 tablespoon butter
1 tablespoon oil
2 jalapenos, diced
1 whole onion, diced
1 whole red bell pepper, diced
4 cups stone-ground grits
8 cups low-sodium chicken (or beef) broth
2 cups half-and-half
2 cups grated Cheddar
Directions
Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.

Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.

Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.

Remove the grits from the heat and stir in the cheese. Serve immediately.

Enjoy!
Peace in the Kitchen!

Mini Tartlets

Mini Tartlets:

I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.

Here's the recipe.

1 (8oz.) package of Pillsbury Crescent Rolls.

Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.

Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.

Enjoy!
Peace in the Kitchen!

This is a Thanksgiving Favorite in our Family!

It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.

This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.

They are then microwaved with a cover slightly ajar.

This is the final product.

1/3 C Sugar

2 TBS Cornstarch

1 tsp Cinnamon

1/4 tsp ground Nutmeg

2 TBS Butter

Raisins and Pecans (optional)

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover

Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl

Sprinkle ove the Apples and toss to coat well

Add Raisins and Pecans if desired

Dot with pieces of Butter

Cover and microwave for 15 minutes, stirring every 5 minutes.

Enjoy!

Peace in the Kitchen!

Dallas Morning News Taste Section 11/20/2013

I didn't post anything from the paper last week. I was surprised to find that there were no recipes, only a list of stores where you could buy food for Thanksgiving.  I realize that not everyone cooks and purchasing your Thanksgiving Dinner has become very easy. The menus for a complete dinner have certainly improved for those needing to buy it.
However, today I read a recipe that I liked. It's from a restaurant in Dallas called Slow Bone BBQ. Anyone who knows Texas, knows that we have some great food at our BBQ restaurants. There are also a large variety of vegetarian sides for those that do not eat meat. I'm impressed with the entire meal I can get at a BBQ restaurant. Another favorite BBQ Restaurant here is called Hard 8. Their sides and desserts are impressive.

Whenever any recipe calls for salt. I use French Sel de Mer that I  have mixed with dried Rosemary, that I grow and dry myself. I gather it in bundles, tie it with string, hang it in the garage to dry. Once it's dried, I pulse it in a coffee grinder that I only use for herbs.

Here's my pick of the week:

Slow Bone Cauliflower and Brussels Sprout Gratin:

2 1/2 C heavy cream
1/3 C chopped shallots
1 TBS  chopped fresh sage leaves
Kosher salt to taste
2 TBS olive oil
1 C bread crumbs
1 1/2 TBS chopped fresh parsley
1 1/2 pounds small-medium brussels sprouts, trimmed and quartered if medium sized), halved if they are small. (I bought a 2 pound bag and used it all)
1 medium head of cauliflower, trimmed and cut into 1" florets.
2 C grated parmesan cheese, divided

Butter a 9"X13" baking dish
Preheat the oven to 350 degrees.

Combine cream, shallots and sage leaves in a large saucepan.
Bring to a boil.
Reduce the heat and simmer until the mixture is reduced to about 2 1/2 C, this should take about 10 minutes.
Season to taste with salt and pepper.
Remove from heat and set aside to cool.

Heat oil in a large skillet on medium heat.
Add breadcrumbs and stir until beginning to brown, about 2 minutes.
Transfer to a bowl and set aside to cool.
Stir in parsley.
Sprinkle lightly with salt and pepper.

Arrange half of the vegetables in the buttered dish.
Sprinkle with half of the parmesan cheese.
Arrange remaining vegetables over the first layer.
Sprinkle with remaining cheese.

Pour cream evenly over the casserole.
Cover with foil.
Bake for 50 - 60 minutes.
Remove foil.
Sprinkle casserole evenly with bread crumb mixture and return to bake uncovered for an additional 15 minutes, or until bread crumbs are browned.

Enjoy!
Peace in the Kitchen!

Basic ingredients.

The Cream Sauce cooking.

This is after its baked for 1 hour.

The final dish after the Bread Crumbs have browned.

Hornet's Nest Cake from Heather Likes Food

As a Food Blogger I follow a lot of other Food Blogs. I recently discovered this recipe on another blog called, Heather Likes Food.
With Thanksgiving only a week away I felt that I should share this recipe. It's almost a Dump Cake which is one of the easiest and most delicious desserts to prepare for a crowd. At the end I added my own option. If you're looking for another crowd pleasing dessert, this one might be it.

Hornet's Nest Cake:

1 ( 3.4 oz.) box of Vanilla Instant Pudding
2 C Whole Milk
1 (18.25oz.) Yellow Cake Mix
1 (11oz) bag of Butterscotch Chips
1 C chopped Pecans

350 degree oven and a 9"X13" dish

In a large bowl:
Pudding Mix
Milk
Whisk well
Set aside for 5 minutes

Fold in Cake Mix
Stir well to combine

Pour batter into the pan
Smooth the top
Scatter the top with the Butterscotch Chips and Pecans

Bake at 350 degrees for 30 - 40 minutes
Remove and cool on a wire rack for 30 minutes

Option:
Scatter the top with some shredded/flaked coconut.

Enjoy!
Peace in the Kitchen!

Pommes de Terre Dauphinoise

I was recently asked if given Potatoes as a main ingredient would I choose Whipped, Sweet or Gratin!
My immediate response was Pommes de Terre Dauphinoise and then I realized I had not posted the recipe on my blog.

Here is my favorite recipe and it comes from one of the first recipe books that I bought when I was young and first interested in cooking. That may have easily been when I was 20, which would have been in 1970 after my first trip to France.
The book is the Iconic Larousse Gastronomique. Mine is dated 1961.
I bake mine in an amazing Bram.

Here is the classic French recipe for Pommes de Terre Dauphinoise:

Slice 1 pound of  Yukon Gold Potatoes, very finely.
Put them in a bowl and moisten with 1 1/2 C of boiled milk with a beaten egg added to it.
Season with salt, pepper and freshly grated nutmeg.
Add 1/2 C of grated Gruyere Cheese and mix well.Put the potatoes into an earthenware dish that has been rubbed with garlic and buttered well.
Sprinkle it with additional grated Gruyere Cheese.
Scatter 1 1/2 TBS of butter in tiny pieces over the top, wipe the edges of the dish.
Bake at 350 degrees for 45 minutes.
Serve from the dish.

Enjoy!
Peace in the Kitchen!

This is my favorite dish for any Gratin including American Macaroni and Cheese
recipes. Its Terra Cotta and it's one of my favorite cooking vessels.

Our Thanksgiving Menu / 2013

We have finalized our Thanksgiving Menu. It may seem a bit odd for our European friends to comprehend how much time , effort and preparation it takes to put on a Thanksgiving Feast for family. I realize that we are probably not the norm, because our house is completely decorated by Thanksgiving so that friends unable to be here for Christmas, or friends that don't get to experience Christmas to the extent that we do, can enjoy a bit of the Holiday with us. We also have many parties and family gatherings between Thanksgiving and Christmas. That may involve simply inviting another couple for an evening or throwing a bash for 100 people. We love to entertain this time of year.
We then create an entirely different menu for Christmas. Our Christmas menu is much more casual and that may be different than other families in America. Many families choose Thanksgiving for their casual celebration and Christmas is more formal. We only have family here for Christmas Eve day because our children have their spouse's families to visit for Christmas too. After we get together on Christmas Eve, my wife and I are done for the Holidays and we typically relax on Christmas Day and go to the movies.

Here's our menu for Thanksgiving:

Pumpkin Soup
Turkey, Dressing and Gravy
Tofurky, dressing and gravy for the Vegetarians
Apple Gravy
Apple Slaw
Carrots with Shallots, Sage and Thyme
Mashed Potatoes
Cauliflower and Brussels Sprout Gratin
Corn
Corn Timbale
Wild Rice with Orange Herb Dressing
Mushrooms Burgundy
Green Beans with Rosemary
Scalloped Apples
Cranberry Sauce
Corn Muffins with Cranberries and Pecans
Buttered Rosemary Rolls with Sea Salt
Cranberry Mousse
Pumpkin Pie from Scratch (from a Sugar Pumpkin)
Pecan Pie
Apple Pie
Chocolate Pie
Chocolate Pretzel Peanut Butter Bars
Ice Cream

I think that's everything.

We start out the day with Home Made Spicy Bloody Mary's and a breakfast of Omelettes and other breakfast side dishes.
We watch Christmas movies and play games and sometime during the day some of us take a nap.

We invite friends that don't have a place to go for Thanksgiving and every year that varies.
It's a day of family and friends giving thanks for all that we have been blessed with in our lives.

Anne and I wish all of our friends a very Happy Thanksgiving and a very Merry Christmas.
Happy Holidays to all of our friends around the world that do not Celebrate Christmas.
Enjoy this time of year with your family and friends.
This is the time of year when we should all be wishing for Peace in the World!
Eventually, it will come!

And don't forget:

Enjoy!
Peace in the Kitchen!

Thanksgiving

I know that families have traditional dishes that are always served at Thanksgiving, recipes that have been handed down from generation to generation.
Our Turkey and Dressing have been made by my wife's family for decades. Once you figure out a fool proof recipe, stick with it.
Dressings vary from Traditional Cubed Bread that's been dried for a few days, Corn Bread, Oyster, or Sausage. It's another dish that's probably served at every dinner for decades.
When it comes to side dishes, I think this is where you can experiment with new recipes and also keep the traditional ones.  We always have Corn Timbale, Mushrooms Burgundy, Scalloped Apples and Wild Rice with Orange Herb Dressing.
This year I'm adding two new recipes, Apple Slaw and Carrots with Fresh Sage and Fresh Thyme. We'll have traditional Corn and Mashed Potatoes that we always serve.
Dessert is another area where you can add and change the recipes you make. We always make Cranberry Mousse and have since 1985. The pies are usually the traditional , Apple, Pecan and Pumpkin. This year we're adding a Chocolate Pie and for the first time I'm making the Pumpkin Pie from scratch, which means I steamed a Sugar Pie Pumpkin , scraped the inside and added spices. I prepared the filling ahead of time and it's in the freezer.
If this is your first time preparing a Thanksgiving Dinner, try to incorporate some of your families traditional recipes, you know the ones Grandma made that you remember as a child. Feel free to experiment with new recipes and establish your own traditions.
I hope you check out some of my recipes on the blog and experience something new this Thanksgiving!

Always remember:

Enjoy!
Peace in the Kitchen!

Re-molding Canned Jellied Cranberry Sauce !

We were in London last year during the Christmas season. I bought a glass mold for jellied desserts at Liberty of London. By the way, it's a block from Carnaby Street, the famous hang out of Hippies and Rock Stars during the Sixties.
I wanted to make a Cranberry Mold for Thanksgiving and didn't really want to make it from scratch or have anything fancy, just plain Jellied Cranberry in a beautiful mold for presentation. There's something unattractive about serving a can of cranberry sauce that has the ridges from the tin can that you use as a guide to slice! Well it doesn't have to be that rough, but you get the idea.
I also have a beautiful white ceramic mold from Williams Sonoma and this would work well in that mold too. Last year I made the recipe from Williams Sonoma that came with the mold.
I'll add this bit of Hippy in the Kitchen while I'm talking about London.
When I was 20 and 21 I was hanging out in Europe and I didn't appreciate the "finer" things in life. I was too consumed with backpacking, studying, traveling and the music scene.
It was my first time to see London and I was buying a Maxi Coat and listening to folk singers on the street corners and in the Youth Hostels.
Later in life I acquired a taste for some of the "finer" things that money can buy.
I bought a  Wedgwood Tea Pot for my wife as a Birthday gift and was fortunate enough to have it signed by The Lord Wedgwood of Barlaston.
As much as I enjoyed re- living my Hippy days when we visited Carnaby Street last December, I now appreciate the Mold and the Tea Pot that came from London too!

my ceramic mold, the glass mold and the double boiler.

the White Wedgwood Tea Pot.

The bottom of the Tea Pot autographed by Lord Wedgwood,
and the card for my wife's birthday.

Here's how to re-mold the canned jellied cranberry sauce.

1. remove the sauce from the can.
2. put it in a double boiler over simmering water.
3. break it up with a spoon and mix gently, stirring constantly until it's uniformly smooth.
4. lightly spray a mold with a vegetable cooking spray.
5. pour the heated sauce into the mold and refrigerate until firm

Un mold onto a serving platter. ( you can simply dip the bottom of the mold into a pan of warm to water to help release it. You can also soak a tea towel in hot water, wring it out and place it over the inverted mold that's been placed on a serving platter. Jiggle the mold after the hot towel has been on it for a minute. Release the salad onto the platter. Repeat if necessary.

Enjoy!
Peace in the Kitchen!

Cranberry Cream Pie

This pie is an adaptation from a recipe by Better Homes and Gardens.
It's made with a Pretzel Crust.
I happen to love cranberries, all things Cranberry. I have so many favorite recipes using Cranberries. You can search the word "Cranberries" on the blog. I love Cranberry Sauce in a variety of ways, Cranberry Mousse that I make every Thanksgiving , Cranberry Muffins, Cornbread with Cranberries, and the list goes on.

I have never heard of Cranberry Cream Pie but here it is:

Cranberry Cream Pie with a Pretzel Crust

1/2 C butter
1/2 C sugar, divided
1 1/4 C finely crushed pretzels
1 egg white
1 1/2 C heavy cream
12 oz of cream cheese, softened
1 - 14 ounce can of whole berry cranberry sauce
1 TBS finely grated Orange Peel ( I use a Micro Plane)

Spray a 9" Pie Plate with a cooking spray
Set aside

Crust:
In a medium sauce pan, heat butter until melted.
Remove from heat
Stir in 1/4 C sugar until dissolved
Add pretzels and combine well
Fold in egg white, combine well
Press into the bottom of the pie plate and up the sides
Bake the crust at 350 degrees for 7 - 10 minutes
Cool completely on a wire rack
Refrigerate while preparing the filling

Filling:
In a medium bowl, beat heavy cream with an electric hand mixer until stiff peaks form.
Set aside

In another bowl:
Beat cream cheese 1/4 C sugar until creamy smooth.
Set aside

In a third bowl:
Mix cranberry sauce and orange peel and mix well.
Add Cranberries to Cream Cheese mixture until well combined.
Fold in whipped cream

Spoon the filling into the Crust
Cover with plastic wrap ( do not let the plastic touch the filling), you could also cover it with foil) instead of plastic wrap,  refrigerate at least 4 hours or until firm.

Garnish each serving with additional whipped cream.

Enjoy!
Peace in the Kitchen!

Pumpkin Muffins / Thanksgiving 2013

I came across this simple recipe for Pumpkin Muffins using only 2 ingredients. It looked good, but I decided to add a little topping to make them a bit more interesting. Certainly not healthier! But after all it is Thanksgiving!

1 small can of Pure Pumpkin, not Pumpkin Pie Filling
1 boxed Spice Cake, your choice, I use Duncan Hines
Mix together in a Stand Mixer with a paddle attachment.

Scoop into Muffin Tins with a large cookie scoop.
Bale at 350 degrees for 15 - 20 minutes, until the center comes out clean with a toothpick

Topping:
3/4 C Sugar
2 1/2 tsp Cinnamon
Mix together in a Medium Bowl, ( you'll be tossing the Muffins to coat them so the Bowl has to be large enough to accommodate a Muffin)

In a Small Bowl:
1/4 C  (1/2 stick) Butter, melted

Brush each Muffin completely with Butter and toss in the Cinnamon/Sugar mixture

Enjoy!
Peace in the Kitchen!

Creamed Kale

We had dinner at a restaurant and I had a Kale and Gruyere Gratin. I tried to deconstruct it and it was difficult. It tasted really good so I came home and tried to recreate it in a non Gratin form.
I decided on Creamed Kale.
We also had a Moroccan Kale Salad that was incredible. It had golden raisins and cinnamon, the combination worked well together. You can adapt Kale recipes to include Dried Cranberries, Dried Cherries, Raisins and the addition of slivered Almonds would be great.
In this recipe I opted to use Golden Raisins and Nutmeg.

This would be a great addition to side dishes for Thanksgiving Dinner.

2 pounds of fresh Kale, trim by removing stems
1/4 C butter
1 sweet onion (Vidalia), roughly chopped
4 TBS flour
1 1/2 C heavy cream
1/2 C shredded Gruyere Cheese, you could use Swiss or Emmenthal.
1/4 tsp salt
1/8 tsp freshly ground Nutmeg

Roll the Kale in a bundle and Julianne it in 1/2" strips.
Melt butter in a skillet
Add onions and saute 5 minutes
Stir in flour, creating a Roux
Add heavy cream and constantly stir until thick and bubbling.
Add cheese and nutmeg, stirring to combine until the cheese has melted.
Set aside

In a large Stock Pot or Dutch Oven, boil salted water , add the Kale and cook for 5 minutes.
Drain well
Add the cream sauce and reheat if necessary to serve.
Garnish with additional shavings of Gruyere Cheese.

Enjoy!
Peace in the Kitchen!

Cracked Crust Chocolate Cake / Christmas 2013

This is a simple and rustic looking cake. It would be great for a Holiday Dessert.

Thie cake has a creamy souffle center with a crackled crust.
It's made in a 9" springform pan. I have one from Pampered chef with a tempered glass bottom. It's the best spring-form pan I have ever used. Nothing sticks to the glass.
The cake is eaten after it has fallen and cracked on the top.

12 oz. of 60% cocoa bittersweet chocolate, finely chopped. The easiest method for chopping chocolate is with a serrated knife.
1 1/2 sticks of butter (3/4C) cut into 1 TBS pieces
1 1/2 tsp vanilla
1/4 tsp salt
3/4 C sugar
5 large eggs, separated and room temperature for at least 30 minutes
1/4 C flour

Line the bottom of the pan with a buttered piece of parchment paper
Melt chocolate and butter in a large metal bowl set over a pan of simmering water or microwave it in a glass bowl, stirring often, cool completely

Whisk in vanilla, salt and 6 TBS of sugar
Whisk in egg yolks, 1 at a time
Whisk in flour

Beat egg whites with a pinch of salt
Add remaining 6 TBS of sugar, a little at a time
Beat until stiff glossy peaks form

Whisk 1/4 of the egg whites into the chocolate to lighten it.
Fold in remaining egg whites

Pour batter into the pan and Bake at 350 degrees for 30 - 40 minutes.
THe center should have some moist crumbs when tested with a toothpick
Cool in the pan on a cooling rack for at least 10 minutes

Remove the sides of the spring-form pan and invert the cake onto a cooling rack, remove the parchment paper
Invert the cake again onto a serving platter to serve.
Serve with whipped cream

Enjoy!
Peace in the Kitchen!

Carrots with Shallots, Sage and Thyme / Thanksgiving 2013

I'm not sure where this recipe comes from. I found it among my many notes that I take when researching and creating new recipes.
I didn't plan on serving carrots this Thanksgiving and after I found this recipe I wanted to make it.
I went to a town just north of Dallas today and visited one of my favorite shops. They are quite eclectic. They sell European Antiques. They also have Organic Produce, Meat and Cheese, all from local Farmers. They have a deli counter where you can order lunch and either sit inside on mismatched chairs at vintage iron tables or outside at iron tables with antique wood slat benches. The shop is on the square of the old courthouse.
It's been a favorite stop for me since 1989.
Today I was in town with a friend, hanging out and shopping for Christmas. We decided to have lunch from the deli and enjoyed it outside. The weather was cool, sunny and perfect for eating outside.
I bought 2 bunches of their organic heirloom carrots for this recipe. They are purple, orange and yellow. I added some other carrots from my local grocer to complete the quantity for the recipe.

3 pounds of carrots, a variety of colors, if available.
1 C vegetarian chicken broth
1/2 pound shallots, thinly sliced
1/2 stick (1C), butter
1/4 C chopped fresh sage
1 TBS finely chopped fresh thyme
1/4 tsp nutmeg

Cut carrots into 3"X 1 1/2"sticks

Bring broth to a boil with 3/4 tsp salt and 1/2 tsp pepper, in a large skillet.
Add carrots, simmer covered for about 15 minutes. They should be slightly tender.

Remove cover and reduce liquid, about 5 minutes.

Transfer them to a bowl, clean the skillet and begin the next step.

Cook shallots in butter with 1/2 tsp each of salt and pepper on medium heat about 6 minutes, just until golden brown.

Add sage, thyme and nutmeg, cook just 1 - 2 minutes.

Remove from heat, return the carrots to the skillet.
Toss to coat well.
Serve hot or refrigerate and re heat when ready to serve.



Enjoy!
Peace in the Kitchen!

Fruitcake Dessert

Here's one more recipe from Aunt Faye's files.
This is interesting.
In the original recipe it calls for a 7 1/2" X 12 " baking pan. I researched pans and it looks like today's pans are 7" X 11". I added a photograph of my pan at the end of this recipe.

On the recipe it says:
"tastes like fruitcake, but it doesn't have to age".

1 1/2 C raisins
1 1/2 C chopped dates
2 C sugar
2 C boiling water
1/3 C shortening
3 C flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 C chopped walnuts
2 1/2 C chopped candied fruit ( orange, lemon, pineapple, cherries, citron)

Combine raisins, dates, sugar, water, shortening.
Cook over low heat for 20 minutes.
Cool completely
Transfer to a large bowl.
Add sifted dry ingredients.
Add nuts and fruit.

Bake in a greased  ( sprayed with a vegetable cooking spray) 7" X 11" pan at 325 degrees for 1 1/2 hours.
Cool completely and cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Nutty Cereal Bars

Nutty Cereal Bars

Here's another example of a vintage American Recipe. You can tell by 2 of the ingredients. Team flakes are no longer made and Oleo was so popular as a substitute for butter.

I'll substitute another cereal for the Team Flakes and use Butter instead of Oleo.
This was sent to me by my sister in law and she was going through more of my mother in law's recipes.
The name on this is my wife. She said she used to make these when she was teaching in the early 70's. This recipe was done on a mimeograph machine..... who remembers those?
She has a collection of these recipes that they shared when she was teaching.

I love recipes like this that could tell a story if they could talk!

1C light corn syrup
1C sugar
1C chunky peanut butter
1/4 C (1/2stick) butter

Combine syrup and sugar in a saucepan on low heat until the sugar is dissolved.
Add the next two ingredients and stir until smooth.

Add mixture to the following, in a large bowl:

2 C Rice Krispies
4 C Team Flakes ( today I would use Kellogg's Product 19  or any other 4 grain flake cereal, corn, oats, rice wheat).
1 C salted peanuts

Pat into a greased jelly roll pan.
Chill until set and cut into squares.

Enjoy!
Peace in the kitchen!

Apple Cake in a 9"X13" baking dish

I bought some Mutsu Apples from a market in Kansas. It has an Apple Orchard and grows this variety of Apple. I was not familiar with it .

It was introduced in Japan in 1930.

It's a versatile dual-purpose apple, sharp but still sweet enough to eat fresh.

It holds it's shape while cooking.

It's green-yellow in color.

This is an original recipe adapted from many other Apple Cake recipes that I have in my collection.

I like apple recipes that are easy and fairly quick to create, this one is.

To make this cake you need a stand mixer with a paddle attachment .

1 - 9"X13" baking dish

Pan Release Mix to grease the dish, it can be found on my blog under Tips, Hints and More. ( you could use butter, but I highly recommend that you keep a jar of Pan Release in the refrigerator if you bake often. It keeps for many months.

Apple Cake:

3 eggs

3 C sugar

1 1/2 C vegetable oil

2 tsp vanilla

3 C flour

1 tsp salt

1 tsp baking powder

2 large apples, peeled and chopped.

1 C whole pecans

Grease the pan with Pan Release Mix

In a stand mixer with a paddle attachment:

Beat:

eggs

sugar

vegetable oil

Mix well until creamy smooth

Add vanilla and just mix to combine.

Add remaining ingredients and mix just until well combined. ( I pre-mixed the dry ingredients in a large bowl and added to the mixture.

I added the pecans last.

Mixed just until combined.

The batter will be thick.

Spread the batter evenly in the dish.

Bake at 350 degrees for 1 hour.

Enjoy!

Peace in the Kitchen!

Thanksgiving in America !

Thanksgiving, or Thanksgiving Day, is a holiday celebrated in the United States on the fourth Thursday in November. It has been an annual tradition since 1863, when, during the Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens", to be celebrated on Thursday, November 26. As a federal and public holiday in the U.S., Thanksgiving is one of the major holidays of the year. Together with Christmas and New Year, Thanksgiving is a part of the broader Holiday Season.

The event that Americans commonly call the "First Thanksgiving" was celebrated by the Pilgrims after their first harvest in the New World in 1621. This feast lasted three days, and was attended by about 53 Pilgrims and 90 American Indians

Thanksgiving is approaching.  We remember the first Thanksgiving Day prepared by the Pilgrims as they settled in Plymouth, Massachusetts. Preparing for the day means hours of cooking ahead of time and that morning. I'm not sure if I'll have time to post new recipes, unless I think of something while I'm getting ready for Thanksgiving. For Americans it's a time to give thanks for all that we have and reap the benefits of the harvest this time of year. That involves a menu that is full of traditional recipes and the addition of new ones. We spend the day with family, we invite those that are less fortunate than we are and may not have family near ,we prepare a feast, we eat and give thanks to God for all that we have in our lives.
We rest, watch football, play games, nap and ............ eat again!

I wish all of my friends a very Happy Thanksgiving and I hope you have the opportunity to enjoy the day with family and friends.

And don't forget to:
Enjoy!
Peace in the Kitchen!

Thanksgiving Dressing

This is a basic recipe that my Aunt Faye and my Grandmother always made.
The fresh herbs were used because they always had them available in the garden. We do too.

2 sticks of butter
10 C white bread cubed and set out for a day to dry
3 C diced onion
2 C diced celery
1/2 C chopped fresh parsley
2 TBS fresh chopped sage
2 TBS fresh chopped rosemary
2 TBS fresh chopped thyme
2 tsp salt
1 tsp black pepper
3 C Chicken broth ( I use a vegetarian Chicken broth)
2 eggs , beaten

Butter a 9"X13" baking dish ( you can never use too much butter)
Melt butter in a skillet and saute onion and celery for 10 minutes
Add to bread cubes that have been placed in a large stock pot or large crock bowl ( we have my wife's mother's crock bowl that we always make it in)
Mix well ( they used their hands, I do too)
Mix in herbs, salt, pepper
Pour broth over the bread
Add eggs and mix well ( still using hands)
Place dressing in the dish and bake covered with foil at 350 degrees for 45 minutes,
Remove foil and continue to bake for 15 minutes more ( keep an eye on it, it should begin to brown)

My wife bakes it in muffin tins for individual portions and then freezes left overs.
We often double this recipe if we're expecting a crowd. Just divide it into 2 pans and bake at the same time.

Enjoy!
Peace in the Kitchen!

Spinach and Artichoke Breakfast Bake

This would be great to serve for Christmas Breakfast.

Vegetable Mixture

Brush the Baking Dish with Vegetable Oil.
Add Croutons.

Spread Vegetables evenly over the Breadcrumbs.
Sprinkle evenly with Parmesan Cheese.

Mix the Wet Ingredients and Spices.

Pour Liquid Mixture over the Vegetables and Parmesan Cheese.

Sprinkle again with additional Parmesan Cheese.
Cover with Foil and refrigerate at least 3 hours, or overnight.

Spinach and Artichoke Breakfast Bake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.
Foil to cover the Pan.

2 tsp Vegetable Oil
1 Red Bell Pepper, diced
1 medium Onion, diced
3 cloves of Garlic, minced
1 1/2 C chopped Artichoke Hearts. (1- 14oz. can)
1 Box of frozen Spinach, thawed, squeezed dry and drained.
8 C Croutons ( flavored if you like)
2 C shredded Swiss Cheese
6 Eggs, beaten
2 1/2 C Whole Milk
1/2 tsp Adobo Seasoning or Garlic Powder
1/2 tsp Red Chile Pepper Flakes
1 tsp Salt
1/4 tsp Black Pepper
1 C grated Parmesan Cheese, divided.

In a Skillet on Medium High Heat:
Oil, until Hot.

Add:
Bell Pepper
Onion
Garlic
Cook 5 minutes, until tender.

Add:
Artichokes
Spinach
Blend well and set aside.

Pour croutons into the dish
Spread Vegetables evenly over Croutons.
Sprinkle evenly with 1/2 C Parmesan Cheese.

In a Medium Mixing Bowl:
Eggs
Milk
Adobo Seasoning
Red Chile Pepper Flakes
Salt
Pepper
Swiss Cheese
Whisk well
Pour evenly into the Dish
Sprinkle evenly with remaining 1/2 C Parmesan Cheese.

Cover with Foil
Refrigerate for 3 Hours

Bake Covered for 30 Minutes
Uncover and Bake an Additional 25-30 minutes.
Serve Warm

Enjoy!
Peace in the Kitchen!

Tex - Mex Baked Eggplant

Eggplant, Vegetarian and Texan..... here's my recipe for Tex - Mex Eggplant.

I was just asked by a fellow foodie if I had a recipe for Eggplant that doesn't have a Marinara Sauce.
Although I love most Vegetarian Eggplant Recipes, I like this version as an alternative  to an Eggplant Parmesan or Eggplant Rollatini, two of my favorites.

I grow Parsley and Mint in my garden and always have it on hand.
Typically I would make this with Cilantro instead of Mint but it's a flavor that is not familiar to everyone and I don't always have it in my garden.


1/3 C vegetable oil
3 - 4 eggplants, thinly sliced
3 cloves of garlic, thinly sliced
1/2 tsp red chile pepper flakes
1 tsp salt
pepper to taste
1/4 C chopped fresh parsley
1/4 C chopped fresh mint (or Cilantro)
juice and zest of 1 lime


Heat oil in a cast iron skillet on medium heat.
Cook eggplant in oil for 2-3 minutes on each side, in batches, just until browned
Place eggplant in a 9"X13" baking dish
Sprinkle with garlic and chile pepper flakes
Season to taste with salt and pepper

Bake at 350 degrees for 25 - 30 minutes

In a small bowl:
parsley
mint
lime juice and zest
Combine well

Serve eggplant topped with the lime and herbs

Thanks to my friend and cookbook author, Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent) my recipe for Tex - Mex Eggplant is part of her story about Eggplant in the Dallas Morning News today, 1/8/2014. I highly recommend her book. I took a class from her at Central Market in Southlake and she is so much fun to be around! We have a kindred spirit about France and Texas and the cuisine from both places. Thank you Ellise for including me in the article.

Enjoy!
Peace in the Kitchen!