I'm always in pursuit of Holiday recipes. Here are two that I found in my vintage recipe file. We will definitely make these in the fall and for Christmas.
Fig and Cranberry Conserve:
1/2 C Dried Figs, cut into quarters.
2 C Fresh Cranberries
1 TBS chopped Fresh Mint
1/2 C Good English Orange or Grapefruit or Lime Marmalade
1 TBS Balsamic Vinegar
In a Food Processor:
Pulse Figs into fairly large chunks
Add Cranberries and pulse until the mixture has a coarse texture. You want to have some good sized chunks.
Transfer to a mixing bowl.
Fold in the Mint by hand.
In a small bowl:
Marmalade
Balsamic Vinegar
Whisk well.
Add to the Cranberry/Fig bowl, cover with plastic wrap and refrigerate overnight.
Transfer to a canning jar and keep refrigerated until ready to serve.
It makes a great Holiday Gift for neighbors and friends.
Cover the lids with circles of Christmas fabric, tied with raffia or red and green twine. Make homemade gift tags and attach them to the raffia or twine.
Enjoy!
Peace in the Kitchen!
Pear and Cranberry Conserve:
6 C roughly chopped ripe, but still firm Pears, peeled and cored, about 6.
1 pound of Fresh Cranberries
4 C Granulated Sugar
1 1/4 C Water
2 TBS fresh Orange Juice and the zest of 1 Orange
1/8 tsp Cinnamon
1/8 tsp All Spice
In a large Stock Pot , Bring to a boil over medium heat:
Pears
Cranberries
Sugar
Water
Orange Juice
Orange Zest
Cinnamon
All Spice
Stirring occasional until the sugar is completely dissolved.
Simmer, uncovered for 20 minutes.
Continue stirring.
The Conserve should begin to thicken.
Remove from heat, transfer to canning jars and cool completely.
Refrigerate before serving.
Follow directions above to make Holiday gifts.
Enjoy!
Peace in the Kitchen!
Monday, June 2, 2014
Pillsbury Crescent Breakfast Rolls (Vegetarian Version) , Pillsbury Cinnamon Roll Waffles, Italian Crescent Roll Casserole
Here's what you'll need:
1 Sheet Pan lined with Parchment Paper.
Pre heat the oven to 375 degrees.
Each Can of Crescent Rolls will make 6 servings.
1 Can of Pillsbury Crescent Rolls
1 - (14oz.) package of Gimme Lean Sausage. For non Vegetarians, use 1 pound of Sausage
Salt and Pepper to taste
1 TBS Adobo Seasoning
2 TBS Butter, melted
1 C of your favorite Shredded Cheese
1/4 C diced Onion
1/4 C of Bell Pepper, your choice of color or combination.
In a Skillet:
Sausage, (Vegetarian, use 2 TBS Olive Oil)
Salt and Pepper to taste and Adobo Seasoning
Saute until sausage is browned.
Remove and set aside.
In the same skillet:
Onion
Bell Pepper
Saute until tender.
On a cutting surface, lightly floured:
Open the Crescent rolls in one piece and gently pinch the seems together.
Brush the entire surface with melted Butter.
Evenly spread the Dough with Sausage, Onions and Peppers and Cheese.
Roll the dough tightly from the short end.
Transfer to a piece of Waxed Paper, cover and twist the ends, refrigerate for 20 minutes.
Remove from the refrigerator and cut the dough into even slices.
Transfer to to the sheet pan, cut side up.
Bake for 15 - 18 minutes.
Enjoy!
Peace in the Kitchen!
OK, I have to say that this is not one of my new healthy recipes but one of the Yummy ones I said I would continue to post.
Someone on a page that I follow on Face Book, posted pictures of these waffles. I researched the recipe and found it on the Pillsbury website.
I don't think I need to tell you all how incredible these will be the next time our grandchildren spend the weekend with us. These will definitely be on the breakfast menu. Quick, easy, delicious!
Pillsbury Cinnamon Roll Waffles:
1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.
1 C confectioner's sugar
3 TBS whole milk
1 tsp vanilla
Heat a waffle iron.
Spray it with vegetable cooking spray.
Remove rolls from the can, set the icing aside.
Place 1 roll on the center of the waffle iron.
Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)
In a small bowl:
Reserved Icicng
Confectioner's Sugar
Whole Milk
Vanilla
Mix well to create a glaze.
Enjoy!
Peace in the Kitchen!
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:
1 Sheet Pan lined with Parchment Paper.
Pre heat the oven to 375 degrees.
Each Can of Crescent Rolls will make 6 servings.
1 Can of Pillsbury Crescent Rolls
1 - (14oz.) package of Gimme Lean Sausage. For non Vegetarians, use 1 pound of Sausage
Salt and Pepper to taste
1 TBS Adobo Seasoning
2 TBS Butter, melted
1 C of your favorite Shredded Cheese
1/4 C diced Onion
1/4 C of Bell Pepper, your choice of color or combination.
In a Skillet:
Sausage, (Vegetarian, use 2 TBS Olive Oil)
Salt and Pepper to taste and Adobo Seasoning
Saute until sausage is browned.
Remove and set aside.
In the same skillet:
Onion
Bell Pepper
Saute until tender.
On a cutting surface, lightly floured:
Open the Crescent rolls in one piece and gently pinch the seems together.
Brush the entire surface with melted Butter.
Evenly spread the Dough with Sausage, Onions and Peppers and Cheese.
Roll the dough tightly from the short end.
Transfer to a piece of Waxed Paper, cover and twist the ends, refrigerate for 20 minutes.
Remove from the refrigerator and cut the dough into even slices.
Transfer to to the sheet pan, cut side up.
Bake for 15 - 18 minutes.
Enjoy!
Peace in the Kitchen!
OK, I have to say that this is not one of my new healthy recipes but one of the Yummy ones I said I would continue to post.
Someone on a page that I follow on Face Book, posted pictures of these waffles. I researched the recipe and found it on the Pillsbury website.
I don't think I need to tell you all how incredible these will be the next time our grandchildren spend the weekend with us. These will definitely be on the breakfast menu. Quick, easy, delicious!
Pillsbury Cinnamon Roll Waffles:
1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.
1 C confectioner's sugar
3 TBS whole milk
1 tsp vanilla
Heat a waffle iron.
Spray it with vegetable cooking spray.
Remove rolls from the can, set the icing aside.
Place 1 roll on the center of the waffle iron.
Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)
In a small bowl:
Reserved Icicng
Confectioner's Sugar
Whole Milk
Vanilla
Mix well to create a glaze.
Enjoy!
Peace in the Kitchen!
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!
Organically Grown vs. Locally Grown
As a Food Blogger I found this report to be informative. It's as important as reading every ingredient on a label. If you try to buy Organic, this is important to know. We should all know where our food comes from , how it was grown and what other additives it contains.
Organically Grown vs. Locally Grown:
The organic and local movements are each respectively awesome. But they’re different things, and with more and more people focused on purchasing foods that are one or both for different reasons, it’s important that people do not confuse the labels.
But a new research study by the University of Florida says confusion between the two terms is happening — nearly one in five consumers confuses the two terms.
According to a report on the study, “Hayk Khachatryan , a UF food and resource economics assistant professor, worked with Ben Campbell and others to survey 2,511 people online in the U.S. and Canada in 2011 and found 17 percent thought the terms were interchangeable.”
This isn’t great, because it’s really important to understand that these terms are not the same at all. “If consumers can distinguish between local and organic, then by buying organic, they will be able to reduce their exposure to synthetic pesticides,” said Khachatryan. “However, there is no guarantee that organic is grown locally. Before reaching the consumer, organic produce may travel long distances, which involves some level of environmental footprint.”
In addition, while local is great for different reasons, it does not mean it faces the same regulations as organic food. According to the study, “another finding showed 22 percent incorrectly thought ‘local’ means non-genetically modified.” Unfortunately, just because a food is grown within a certain distance from where you live does not mean it’s not GMO — nor does it necessarily mean it wasn’t sprayed with pesticides just like conventional foods.
Here’s the deal. If something is labeled as both organic and local, great — you’ve got yourself a winner. But note that organic doesn’t mean local and local doesn’t mean organic. Arming yourself with this knowledge will help you to make better buying decisions in the name of better health and sustainable food options — hopefully together at the same time.
Sunday, June 1, 2014
Crustless Coconut Tart
One of my favorite pie recipes is my Apple Pie without a Crust. It's easy, simple and delicious. I love Coconut Pie, Coconut Crust, Coconut Cream Pie and a variety of Coconut Recipes. I first learned about Coconut when I was visiting the Island of St. Lucia in the 70's.
Here's an easy Coconut Tart that doesn't require a Crust. It's made with Bisquick. For those that don't have access to Bisquick, I've attached the recipe to make it at home.
This recipe is from Betty Crocker.
Easy Crustless Coconut Tart:
Here's what you'll need:
1 - 9" Pie Pan brushed with my Pan Release Mix. ( equal parts of Crisco, Vegetable oil, Flour) I start with 1 C of each and mix it well in a jar, keep it refrigerated. I always have some available for all of my baking needs.
1 C Shredded Coconut
3/4 C Granulated Sugar
1/2 C Bisquick
4 TBSC Butter, room temperature
2 C whole Milk
1 1/2 tsp Vanilla Extract
4 Eggs
Mix all ingredients well in a large mixing bowl.
Pour into the Pie Pan .
Bake at 350 degrees for 55 - 60 minutes.
That's it!
Enjoy!
Peace in the Kitchen!
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.
Tuesday, May 27, 2014
Martha Stewart's Cheddar Bits and my recipe for Cheddar Snaps from the 80's!
I'm simply re posting Martha Stewart's recipe for these amazing crackers. I have a Best of the Best recipe for Cheese Crackers and I thought these were incredible too. I'll post my recipe at the end of this one.
Cheddar Bits:
1/2 C (1 stick) butter, room temperature
2 C grated Cheddar Cheese
1 1/2 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp Sweet Paprika
2 TBS Heavy Cream
Preheat the oven to 325 degrees. Pulse Butter, Cheddar Cheese, Flour, Salt, Cayenne Pepper and Paprika in a Food Processor just until combined and resembles coarse crumbles. Add Heavy Cream and continue to pulse until just combined.
Divide dough into 4 pieces, shape into rectangles.
Wrap each in plastic wrap and refrigerate until firm, 30 minutes.
Working in batches, roll out each rectangle on a lightly floured surface to 1/4" thickness and cut into 1" squares .
Transfer to a Parchment Paper lined sheet pan 1/4" apart.
Refrigerate the crackers on the pan for 20 minutes.
Bake at 325 degrees for 15 - 17 minutes.
Remove the crackers from the oven and cool on a cooling rack in the pan for 10 minutes.
Transfer crackers to the rack and cool completely.
Cheddar Bits:
1/2 C (1 stick) butter, room temperature
2 C grated Cheddar Cheese
1 1/2 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp Sweet Paprika
2 TBS Heavy Cream
Preheat the oven to 325 degrees. Pulse Butter, Cheddar Cheese, Flour, Salt, Cayenne Pepper and Paprika in a Food Processor just until combined and resembles coarse crumbles. Add Heavy Cream and continue to pulse until just combined.
Divide dough into 4 pieces, shape into rectangles.
Wrap each in plastic wrap and refrigerate until firm, 30 minutes.
Working in batches, roll out each rectangle on a lightly floured surface to 1/4" thickness and cut into 1" squares .
Transfer to a Parchment Paper lined sheet pan 1/4" apart.
Refrigerate the crackers on the pan for 20 minutes.
Bake at 325 degrees for 15 - 17 minutes.
Remove the crackers from the oven and cool on a cooling rack in the pan for 10 minutes.
Transfer crackers to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Peace in the Kitchen!
Here's my recipe from 1980. I used to make these often for parties.
Cheese Snaps:
1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans
Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough int thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 15 - 18 minutes
Transfer to paper towels to cool
Store in air tight containers
Enjoy!
Peace in the Kitchen!
Pickled Hard Boiled Eggs
Today I posted recipes for pickled JalapeƱos and pickled Okra. I happen to like pickled eggs too. I never thought I'd ever post a recipe for them. Maybe there are others that share my passion.
They're a great source of protein and when they're pickled, they become very tasty!
Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar. I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.
3 TBS Dijon Mustard or any Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
8 Cloves
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled
In a Sauce Pan or Stock Pot:
Mustard
Water
Vinegar
Whisk until blended.
Add:
Sugar
Salt
Chile Powder
Cumin
Celery Seeds
Mustard Seeds
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Reduce heat.
Add:
Cloves
Garlic
Serrano Chiles
Simmer for 10 minutes.
Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.
Enjoy!
Peace in the Kitchen!
They're a great source of protein and when they're pickled, they become very tasty!
Here's what you'll need:
1 dozen Hard Boiled Eggs. We buy them in large quantities already hard boiled and peeled.
A large glass jar. I use a large Vlassic Pickle Jar.
We always have a jar of Pickled Eggs in the refrigerator. I just keep a jar of brine and add eggs.
3 TBS Dijon Mustard or any Grainy French Mustard
1/2 C Water
2 C Apple Cider Vinegar
1 C Sugar
1 TBS Salt
1 tsp Chile Powder, I have great Chile Powder from the Chiles in Chimayo, New Mexico.
1 TBS ground Cumin
1 TBS Celery Seeds
2 TBS Mustard Seeds ( we buy our Celery and Mustard Seeds at a bulk Amish / Mennonite store in Kansas.
8 Cloves
6 Whole Cloves of Garlic
4 Serrano Chiles
2 medium Onions, roughly chopped.
1 Dozen Eggs, Hard Boiled and Peeled
In a Sauce Pan or Stock Pot:
Mustard
Water
Vinegar
Whisk until blended.
Add:
Sugar
Salt
Chile Powder
Cumin
Celery Seeds
Mustard Seeds
Whisk well and bring to a boil.
Continue whisking until the sugar and salt dissolve.
Reduce heat.
Add:
Cloves
Garlic
Serrano Chiles
Simmer for 10 minutes.
Remove the pan from the stove and let it cool in the pan at room temperature.
Pack the Onions and the Hard Boiled Eggs alternately into the jar.
Add the cooled brine.
Cover with the lid and refrigerate between 1 and 2 weeks.
We re- use the Brine and simply add additional Eggs.
Enjoy!
Peace in the Kitchen!
Tex - Mex Sugar and Spice Cookies
If it begins with "Tex - Mex" believe me it's got to be good y'all!
What you'll need:
Some fun Texas Cookie Cutters, the shape of Texas, Cactus, Coyotes, JalapeƱos ....etc.
Sheet Pans lined with Parchment Paper.
1/4 C Sugar
1 TBS Cinnamon
1 Stick (8 TBS) Butter, softened
3/4 C Granulated Sugar
1 Egg + 1 Egg Yolk
1 tsp Vanilla
1 2/3 C all purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ground Clove
1/4 tsp Nutmeg
1/8 tsp Cayenne Pepper
In a small bowl, whisk together:
1/4 C Granulated Sugar mixed with 1 TBS of Cinnamon for dusting the cookies just before they're baked. I sometimes add a pinch of additional Cayenne to kick up the heat!
In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C of the Sugar.
Beat for 5 minutes, until the sugar is completely dissolved.
Add:
Egg and Egg Yolk one at a time.
Beat until just incorporated.
Add the Vanilla and continue beating on low until creamy.
In another bowl, sift together:
Flour
Baking Soda
Salt
Clove
Nutmeg
Cayenne Pepper
Sift twice.
Gradually add the Flour mixture to the bowl of the mixer with the wet ingredients.
On a floured Surface:
Roll out the dough to 1/2" thickness.
Cut out the various shapes of cookies.
Sprinkle each cookie with a dusting of the Cinnamon / Sugar mixture.
Place on the prepared sheet pan and bake at 375 degrees for 5 - 7 minutes.
Remove from the oven and cool the pan on a cooling rack for 10 minutes .
Transfer the cookies to the cooling rack and cool completely
Enjoy!
Peace in the Kitchen!
What you'll need:
Some fun Texas Cookie Cutters, the shape of Texas, Cactus, Coyotes, JalapeƱos ....etc.
Sheet Pans lined with Parchment Paper.
1/4 C Sugar
1 TBS Cinnamon
1 Stick (8 TBS) Butter, softened
3/4 C Granulated Sugar
1 Egg + 1 Egg Yolk
1 tsp Vanilla
1 2/3 C all purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Ground Clove
1/4 tsp Nutmeg
1/8 tsp Cayenne Pepper
In a small bowl, whisk together:
1/4 C Granulated Sugar mixed with 1 TBS of Cinnamon for dusting the cookies just before they're baked. I sometimes add a pinch of additional Cayenne to kick up the heat!
In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C of the Sugar.
Beat for 5 minutes, until the sugar is completely dissolved.
Add:
Egg and Egg Yolk one at a time.
Beat until just incorporated.
Add the Vanilla and continue beating on low until creamy.
In another bowl, sift together:
Flour
Baking Soda
Salt
Clove
Nutmeg
Cayenne Pepper
Sift twice.
Gradually add the Flour mixture to the bowl of the mixer with the wet ingredients.
On a floured Surface:
Roll out the dough to 1/2" thickness.
Cut out the various shapes of cookies.
Sprinkle each cookie with a dusting of the Cinnamon / Sugar mixture.
Place on the prepared sheet pan and bake at 375 degrees for 5 - 7 minutes.
Remove from the oven and cool the pan on a cooling rack for 10 minutes .
Transfer the cookies to the cooling rack and cool completely
Enjoy!
Peace in the Kitchen!
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