Tomato & Mozzarella Stacks with Vinaigrette

This doesn't really need a recipe. It's just a simple vegetarian dish. I also use stacked eggplant with Mozzarella and a few other vegetables. You can create your own.

This one has:
Tomato Slices
Mozzarella Cheese Slices
Fresh Asparagus Spears
Fresh Basil Leaves

Serve on a Bed of Bib Lettuce.

Options: Avocado Slices, Green or Black Olive Slices, Cornichons Pickles, Capers etc,

Serve drizzled with a Vinaigrette:

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 olive oil to 1 part Vinegar) I use Apple Cider Vinegar. You can use Wine Vinegar or Balsamic Vinegar.

Here's a basic recipe that I use:

3/4 C Extra Virgin  Oil
1/4 C Vinegar (your choice)
1 TBS Dijon Mustard
Sea Salt and Fresh Ground Black Pepper to taste

In a 2 cup glass measuring cup, whisk Mustard and Vinegar together.
Slowly whisk in Olive 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!

Photograph from Green Renaissance

Christmas Snowball Cookies

I can't seem to get enough cookie recipes. I enter the Dallas Morning New / Central Market, Holiday Cookie Contest every year and I've been a finalist several times.
I'm adding this recipe to my cookie recipe collection.
This is an easy, no-bake Holiday Cookie.

Christmas Snowball Cookies

8 TBS (1 stick) Butter
2 Large Egg Yolks
2/3 C Granulated Sugar
1 pound of chopped Dates
1 tsp Vanilla
1/4 tsp Salt
2 C Rice Krispie Cereal
1 C Chopped Pecans
1/2 C  sweet shredded Coconut for rolling the cookies.

In a saucepan over medium heat:
Butter
Egg Yolks
Sugar
Stir constantly until butter melts and mixture is smooth. (This takes a big wooden spoon, the batter will be difficult to stir)

Add:
Dates
Cook, stirring for about 5 minutes.
Remove pan from heat.
Add:
Vanilla
Salt
Rice Krispies
Pecans
Continue mixing....... with that large wooden spoon!

Using a 1 1/2" cookie scoop, form the dough into balls and roll them well in the coconut, covering completely to resemble a snowball.
Store refrigerated for up to a week.

Enjoy!
Peace in the Kitchen!

Good Old Fashioned, All American, Southern Sweet Potato Pie!

Last Thanksgiving I made the Best of the Best Homemade Pumpkin Pie. It's the best I've ever tasted and I'll make it every year during the Holidays.
This year I'm adding this Old Fashioned Homemade Sweet Potato Pie to our menu.

Here's what you'll need:
1 - 9" Deep Dish Pie Plate
1 - 9" Unbaked Deep Dish Pie Crust.
Transfer the thawed crust to the pie plate and press to create the crust.


2 pounds of fresh Sweet Potatoes, 3 - 4 medium potatoes. This should give you 2 C of mashed Sweet Potatoes.
3 TBS  Butter, melted
3 Eggs
1/2 C Brown Sugar 
1/4 C Granulated Sugar
1/2 tsp Nutmeg
1/4 tsp Salt
3 TBS Jack Daniels Whiskey
1 tsp Vanilla 
2/3 C Egg Nog


Pecan Topping:
1 C  Pecan Halves
1/4 C Brown Sugar 
2 TBS Maple Syrup
1/8 tsp Salt


Maple Whipped Cream:
1 C Heavy Cream
2 TBS Maple Syrup
1/2 tsp Vanilla


Preheat the oven to 400 degrees.
Line a sheet pan with Parchment Paper and place the whole potatoes on the pan.
Using a fork, poke the potatoes a few times.
Roast the potatoes for 45 minutes - 1 hour.
Remove the pan from the oven.
Peel them as soon as you can handle them. Place them in a large mixing bowl and mash with a fork, beat with a hand mixer until smooth. Remove 2 C for the pie and place back in the mixing bowl. (If you have extra, bake it in a small casserole dish and top with additional Pecan Topping.)
Add melted Butter and mix until incorporated.
Set aside.

Add to the Potatoes:
Eggs
Brown Sugar
Granulated Sugar
Nutmeg
Salt
Whiskey
Vanilla
Egg Nog
Continue beating until smooth.

Pour batter into the crust.
Place the Pie Pan on a sheet pan just in case it bakes over the pan.
Bake at 400 degrees for 40 minutes.
Remove  from oven and immediately sprinkle with the Pecan Topping. (have the topping prepared ahead of time for this process).
Return to the oven and continue baking for an additional 10 minutes or until a toothpick in the center comes out clean.( Fifty minutes total baking time should be sufficient).
Place the pie on a cooling rack and cool completely.
Refrigerate it until ready to serve.
Serve with Maple Whipped Cream. ( prepare ahead of time and keep refrigerated until ready to serve).


Pecan Topping Preparation:

Spread the pecans on a small baking sheet and toast in the oven for 12 minutes. Let cool until you can break them into small pieces. Transfer to a small bowl and add Brown Sugar, Maple Syrup and Salt. 
Stir to combine well.


Whipped Cream Preparation:

Whip the cream in a stand mixer fitted with a whisk attachment, until it holds soft peaks. Add: Maple Syrup and Vanilla and continue beating until incorporated.


Enjoy!
Peace in the Kitchen!

Vegan Hippy Cookies

Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.

Delicious Vegan Hippy Cookies:

3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Corn Soufflé from Philadelphia Cream Cheese

I thought I had every favorite Corn Recipe: Corn Casserole, Corn Dip, Corn Soufflé, Corn Pudding, Corn Cakes, and then I found this one. Apparently I can't get enough of them!

Check out my posted recipes with Corn:
Corn, a collection of recipes all in one place!  19 recipes


Corn Soufflé:

Note:
I would add 1 TBS of Adobo Seasoning or 1 TBS of Cayenne Pepper, that's the way we do it in Texas!

2 TBS Butter, melted
1 (8oz)  package of Philadelphia Cream Cheese, room temperature
1 (15.25 oz.) can of Whole Kernel Corn, drained
1 (14.75 oz.) can of Cream Style Corn
1 (8.5 oz) package of Jiffy Corn Muffin Mix
2 Eggs
1 C shredded Cheddar Cheese

Heat the oven to 350 degrees
Spray a 2 Quart Casserole with a Vegetable Cooking Spray

In a mixing bowl:
Butter
Cream Cheese
Mix well.

Add:
Both and of Corn
Jiffy Cornmeal Mix
Eggs
Stir well to combine.
Pour into the prepared Casserole.
Sprinkle evenly with Cheddar Cheese

Bake for 45 - 50 minutes, until a knife inserted in the center comes out clean.

Serve hot as a side dish.

Enjoy!
Peace in the Kitchen!

Under-a-Spell Red Devil Cake Recipe - Kraft Recipes

I recently saw this recipe from Kraft. I watched the video and decided that it would be easier to post the video rather than post the recipe and try to explain how to make the cake. There are many possibilities and options for making this recipe with other flavors of cake mix. I think a Spice Cake mix, for a Christmas Cake would be delicious. Create your own.

Under-a-Spell Red Devil Cake Recipe - Kraft Recipes


Enjoy!
Peace in the Kitchen!

Cabbage Casserole / 2 Recipes

This dish doesn't really need an introduction, it's simply a Cabbage Casserole and that's it. I happen to love Cabbage any way that it's prepared.
I have another favorite Cabbage dish from Ree Drummond that I'll repost at the end of this recipe.


1 Cabbage, about 3 pounds.
1 Quart of Water with 1 tsp of Sea Salt
2 Large Eggs
1/3 C Grated Parmesan Cheese
1/4 C Heavy Cream
1 TBS Butter, melted
1/4 tsp Salt
1/4 to 1/2 tsp Tabasco Sauce, to taste. You can add as much as you like based on your taste.
1/4 tsp Black Pepper

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2  Quart Casserole Dish
Coat the dish with a vegetable Cooking Spray.

Remove the core of the cabbage and cut it into wedges, you should get about 8 wedges.

In a large Pasta Pot, Soup Pot or Large Cast Iron Enamel Casserole:
Bring the salted water to a boil.
Add Cabbage.
Cook covered for about 10 minutes.
Drain and set aside

In a large mixing bowl:
Eggs
Beat well.

Whisk in:
Cheese
Cream
Butter
Salt
Tabasco
Pepper
Whisk well.

Roughly chop the Cabbage into pieces.
Toss it with the Egg mixture.
Pour into the  prepared Casserole Dish.
Bake uncovered for 20 to 25 minutes.
Serve hot as a side dish.

Enjoy!
Peace in the Kitchen!



Edna Mae's Escalloped Cabbage / Ree Drummond, The Pioneer Woman:


I happen to love Cabbage. One of my favorite recipes made with cabbage is a Cabbage Soup, it's on the blog. I make it during the Fall and Winter Seasons. It's a great comfort soup. I know that not everyone likes cabbage. I hope that if you do, you'll try my soup and this interesting recipe from The Pioneer Woman. This recipe comes from her mother in law. I did a bit of research and discovered that Cheez Whiz was created in America in 1952.
It's one of those products that is shunned by many, but...... come on!, this has to be included in those All American Iconic Recipes. You know? those recipes that I always say that the French would raise and eyebrow at, if they read it. I happen to embrace many All American Iconic Recipes and I say....... try it before you say you just couldn't eat that!

I took creative licensing and adapted it just a little. Ree Drummond makes it with Cream of Chicken Soup and I make it vegetarian with Cream of Celery, if you like mushrooms, you could use Cream of Mushroom Soup.

1 head of Cabbage
1 jar ( 15oz.) Original Cheez Whiz
1 can (10oz.) Cream of Celery Soup
1 whole ( or 2) fresh jalapenos, seeded and finely diced ( 1 is spicy; 2 is very spicy)
1/4 C milk
Paprika to taste

Preheat the oven to 350 degrees

Slice cabbage into 6 - 8 pie shaped slices. Remove hard inner core.
Par boil slices until nearly done but slightly firm.
Drain very well,then arrange in a buttered 9X13-inch dish.

Mix Cheez Whiz, Cream of Celerty Soup, jalapenos and milk.
Pour over the cabbage.
Sprinkle with paprika , bake 30 minutes or until golden and bubbly.

Enjoy!
Peace in the Kitchen!

the ingredients

adding jalapeno

the finished dish