Cheddar Cheese Crackers and Rice Krispie Crackers

I've made Cheddar Cheese Crackers (posted at the end of this recipe) since 1980, but never with Rice Krispies. I liked the look of these.
This recipe comes from All Recipes.com

Rice Krispie Crackers:

2 C flour
a pinch of salt
1 1/2 tsp red pepper flakes
1 pound of Sharp Cheddar Cheese, grated
1 C butter, melted
2 C Rice Krispies

Preheat the oven to 300 degrees

In a large bowl:
flour
salt
pepper flakes
Whisk well

Add:
Cheese and toss to coat well
Add butter and stir until moist
Add Rice Krispies and knead by hand to form a dough

Using a small cookie scoop, scoop out 1/2 " balls and place them on a cookie sheet.
Flatten them with a fork.
Bake for 30 minutes. They should be light and crispy.
Allow to cool on the pan for 5 minutes and transfer to a rack to cool completely.



Here's my  Mother's recipe from the 60's.
I make these often for Parties.
They're a great Appetizer.

Cheese Crackers:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

1 Pound of Sharp Cheddar Cheese, grated
16 TBS of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

 In a Stand Mixer with a Paddle Attachment:
Cheese
Butter
Flour
Salt
Cayenne Pepper
Mix just to combine well.

Add:
Pecans
Mix well.

Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of Parchment Paper.
Wrap tightly and refrigerate for 1 hour.

Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on the Sheet Pan.
Bake for 15 - 18 minutes
Remove Pan to a Rack to cool for 5 minutes.
Transfer the Crackers to the Rack to cool completely.


Enjoy!
Peace in the Kitchen!

Alsatian Onion Tart

From the Alsace Region of France comes this rustic Onion Tart.

1 Sheet of Frozen Puff Pastry, thawed

1 C Diced Bacon (I use vegetarian bacon) 

3 Onions, thinly sliced

3 Cloves of Garlic, minced

1/2 tsp Caraway Seeds

1 Bay Leaf

Salt and Pepper

4 Eggs

1/2 C Whole Milk

A Pinch of Nutmeg

On a Floured Surface, roll out the Pastry until quite thin

Butter a Deep Dish Pie Pan and with Flour.

Using a rolling pin, transfer the Pastry to the Pie Pan

Cook Bacon about 5 minutes

Add Onion for 10 minutes

Add Garlic, Caraway Seeds, Bay Leaf, a pinch of Salt and a pinch of Pepper

Onions should begin to Caramelize

In a Bowl, Whisk Together:

Eggs

Milk

Nutmeg

Add Bacon and Onion

Combine well

Pour into the Pie Pan

Bake at 325 degrees for 35 minutes

Crust should be Brown and the Center of the Tart will be set.

Enjoy!

Peace in the Kitchen!

Alsatian Gingerbread

Here's another one of my favorite French Recipes. This recipe comes from the Alsace Region of France.


Alsatian Gingerbread in a Cast Iron Loaf Pan:

1/2 C Honey
2 TBS Brown Sugar
1/2 C Whole Wheat Flour
1/2 C Rye Flour
1/4 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Anise
1/4 tsp Sea Salt
1 1/4 tsp Baking Powder
1 Large Egg
4 TBS Whole Milk
2 TBS Candied Orange or Lemon Peel, diced

In a Saucepan:
Honey
Brown Sugar
Heat gently until sugar is dissolved

Sift together, In the bowl of a Stand Mixer:
Both Flours
Spices
Salt
Baking Powder

In a small bowl, Whisk together:
Egg
Milk

Turn mixer on low and slowly add milk to the flour mixture.
Scrape the sides of the bowl.
Add Honey and Brown Sugar.
Add Citrus Peel and mix on medium speed.

Butter and Flour a medium size Loaf Pan (I use my Pan Release Mix) I use my Cast Iron Loaf Pan for this bread.

Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
Cool completely n the pan.
Release the cake onto a serving platter and drizzle with Orange Glaze.

Orange Glaze:
2 C Confectioner's Sugar
1/3 C Fresh Orange Juice
4 tsp Orange Zest
Whisk together until smooth

Enjoy!
Peace in the Kitchen!

Crock Pot Pizza Fondue

Another great recipe for a Party!
This is an adaptation  of a recipe from Better Homes and Gardens.

4 oz. bulk Italian Sausage (Vegetarian version with Gimme Lean bulk sausage)
1 small Onion, finely diced
1 Garlic Clove , minced
1 (30 oz.) jar of your favorite Marinara Sauce
1 C sliced fresh Mushrooms
2/3 C chopped Pepperoni Sausage (Vegetarian version is available)
1 tsp dried crushed Oregano
1/2 C sliced Black Olives
1/4 C chopped Green Bell Pepper

Options for dipping:

Focaccia Bread
Italian bread, cubed
Cubed mozzarella or Provolone Cheese
Cherry Tomatoes
Cooked Tortellini or Ravioli

In a large skillet, saute the Sausage, Onion and Garlic until Sausage is browned. Use 2 TBS of olive oil when using Gimme Lean Bulk Sausage.
In a 4 quart slow cooker, combine Marinara Sauce, Mushrooms, Pepperoni, Oregano, Mix well.
Cook on low for 3 hours.
Add Olives and Bell Pepper.
Cover and cook for 15 minutes more.

Serve dippers with Fondue Forks or Skewers made from Rosemary Branches.
We have a lot of large Rosemary Bushes and we use the branches for skewers.

Enjoy!
Peace in the Kitchen!

French Brie Cheese Soup

Here's another great French Soup that is creamy and delicious.
I serve it with large homemade croutons or you could use toasted slices of a crusty baguette.

French Brie Cheese Soup:

8 TBS butter, divided
4 C thinly sliced leeks, white part only
1/2 C sliced mushrooms
1/2 C Dry Sherry
6 C Vegetarian Chicken Stock
6 TBS flour
12 oz. French Brie Cheese. rind removed and cubed
3/4 tsp salt
1/2 tsp ground black pepper
Chopped fresh Chives for garnish

Heat 2 TBS of butter in a soup pot
Add leeks and saute 5 minutes
Add mushrooms and cook 1 minute
Stir in the Sherry and simmer to reduce by half
Add stock and bring to a boil

In a small bowl, mix 6 TBS butter with the flour and form a paste.
Whisk this into the soup, slowly.
Return to a boil.
Reduce heat to a simmer and simmer for 10 minutes.
Reduce heat to low, stir in the cheese , a few pieces at a time until incorporated.
Salt and Pepper to taste.

Garnish each bowl of soup with Chives

Enjoy!
Peace in the Kitchen!

Baked Onion Dip

This does not need an introduction. I love dips!

If you haven't made my Tex-Mex Corn Dips, be sure to search them on the blog. They're still our favorite dips to take to an event or to serve to the family. Check out the list at the bottom of this page for all of the dips you can search on the blog.

This dip is very easy and delicious.

Baked Onion Dip:

2 C chopped Vidalia Onions

2 C Mayonnaise

2 C grated Parmesan Cheese or Swiss Cheese

Preheat the oven to 350 degrees.

Mix the ingredients together in a medium bowl.

Prepare a 2 quart baking dish with a non stick vegetable spray.

Pour the mixture in the dish and bake for 45 minutes.

The top should be slightly browned.

Serve hot with a variety of crackers, pita chips, bagel chips........ etc!

Here's the other dips available on the blog:


Christmas Queso
Baked Artichoke Dip
Vegetable Dip
Artichoke - Spinach Dip
Roasted Red Pepper and Eggplant Dip
Red Pepper Dip
Queso Fundido
Ranch Vegetable Dip
Knorr Spinach Dip
Another Texas Bean - Cheese - Chiles - and Other Stuff Dip
Rosemary Baked Cheese
Beer Mustard Dipping Sauce
Tex - Mex Bean Dip (Vegetarian Version)
Cheesy Jalapeno Popper Dip from Wisconsin Cheese
Fry Sauce

Enjoy!

Peace in the Kitchen!

Home Made Salad Dressings

I wanted to do a post of my favorite salad dressings. I recently saw and episode of The Pioneer Woman and Ree Drummond made a great dressing that can be used for a simple green salad. It's a recipe from her Aunt Trish. It made me think of a dressing that my Aunt Faye always made called "That Dressing", and then I decided to add a classic Vinaigrette Dressing and my favorite Ranch Dressing that I use for Cole Slaw. So here are my favorite dressings:

Aunt Faye's , "That Dressing":

1/2 pint sour cream

1/2 pint mayonnaise

1/4 pound Roquefort Cheese

Celery salt to taste

1 clove garlic

3 TBS fresh lemon juice

Place all ingredients in a blender and blend well.

Pour into a jar and refrigerate before using.

Aunt Trish's Salad Dressing from Ree Drummond:

3/4 C olive oil or vegetable oil

1/4 tsp salt

4 TBS grated parmesan cheese

fresh ground black pepper

1/4 tsp sugar

1 or 2 dashes of paprika

juice of 2 lemons

1 whole clove of garlic

Put all ingredients in a jar, shake well and refrigerate for at least 24 hours before using.

Great for a salad of Greens,Tomatoes, Black Olives, Red Onion and Croutons.

It's also good served over Pasta.

Homemade Ranch Dressing:

1 C mayonnaise

1/2 C sour cream

1 tsp worcestershire sauce

1/4 tsp salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 C minced fresh parsley

1 TBS chopped fresh chives

2 TBS fresh minced dill

1/2 C buttermilk at the end

Combine all in a jar, shake well and refrigerate before using.

This is my dressing of choice for Homemade Coe Slaw.

Classic Vinaigrette Dressing:

I know  this is such a simple recipe, however I find myself looking up the ratio every time I want to make it.

The ratio is 3 to 1 (3 parts vegetable oil to 1 part white wine vinegar).

Or 3 parts oil to 1 part acidic. ( any favorite vinegar ,lemon juice or lime juice)

Here's a basic recipe that I use:

3/4 C Vegetable Oil

1/4 C White Wine Vinegar

1 TBS Dijon Mustard

Salt and Pepper to taste

In a 2 cup glass measuring cup, whisk Mustard and Vinegar together.

Slowly whisk in Vegetable Oil

Season to taste with Salt and Pepper

You can also make it in a jar and shake until all ingredients are well combined.

Enjoy!

Peace in the Kitchen!