Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter

These Muffin Bites are great to take to a family gathering, a church supper, a fall block party, serve as a Thanksgiving appetizer or add to a gift basket with some homemade dill butter. The recipe for Dill Butter is at the end of the Muffin recipe.

Sweet Onion and Cornbread Muffin Bites with Homemade Dill Butter:

Here's what you'll need:
1 - 24 count Mini Muffin Tin, sprayed with a vegetable cooking spray or lined and sprayed. If I'm taking them to an event, I use liners. If I'm making them to serve at home, I'll omit the liners and bake them in the sprayed cups.

Preheat the Oven to 350 degrees.

2 TBS Butter
Half of a large Vidalia Onion, diced
1 C Cornmeal
1/2 C Flour
1 tsp Baking Powder
1 tsp Fine Sea Salt
1/4 tsp Dried Dill Weed
2 TBS Vegetable Oil or Coconut Oil, do not use Olive Oil (the taste is too strong)
1/2 C Whole Milk
1/2 C Sour Cream
1 tsp Apple Cider Vinegar
1/2 C Shredded Sharp Cheddar Cheese, divided.

In a skillet:
Butter
Heat on Low until melted.
Add Onion for 3 minutes.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Dill
Whisk well.

In a medium mixing bowl:
Oil
Milk
Sour Cream
Vinegar
Whisk well.
Add wet ingredients to dry ingredients.
Whisk, just to combine.

Fold in, by hand, Onion and 1/4 C of the Cheese.

Pour the batter into the muffin cups.
Sprinkle each cup with remaining Cheese.
Bake for 22 - 25 minutes, until a toothpick in the center comes out clean.

Remove the pan to a rack and cool completely.
Serve with homemade Dill Butter.

Dill Butter:
8 TBS Butter, softened.
2 TBS Fresh Chopped Dill
1/4 tsp Fine Sea Salt
Mix all ingredients well in a small bowl.
Transfer to a serving ramekin, cover with plastic wrap and refrigerate for 30 minutes.
The recipe can easily be doubled if you like a lot of butter.

Enjoy!
Peace in the Kitchen!

Reese's Peanut Butter Cup Fudge

Reese's Peanut Butter Cup Fudge

This is a very easy Fudge recipe.
Great for a quick last minute dessert idea .

Here's what you'll need:
1 - 9"X 9" baking pan.
Line the pan with 2 sheets of Parchment Paper , overhanging all sides of the pan. Cut each piece to fit the exact measurement of the interior of the pan allowing each piece to hang over the ends enough to hold on to when you release the Fudge.
Spray the parchment paper with a vegetable cooking spray.

22 Regular  sized Reese's Peanut Butter Cups
1 - 14oz. can of Sweetened Condensed Milk
3 C of your favorite Chocolate Chips

Arrange 16 of the Peanut Butter Cups in the bottom of the pan, upside down.

In a large glass bowl or an 8C Pyrex measuring cup:
Chocolate Chips
Sweetened Condensed Milk
Heat in a microwave until smooth and creamy, stirring often.
Spread evenly over the Peanut Butter Cups.

Chop the remaining Peanut Butter Cups( fine chop) and evenly sprinkle over the melted chocolate.
Lightly press into the chocolate.
Refrigerate for 1 hour or until set.

Hold the edges of the parchment paper to release the Fudge.
Remove the paper and slide the Fudge onto a cutting board.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Apple Cider Pie

This recipe is Amish and I found it in one of my vintage recipe books from the Mennonite Central Committee Relief Sale in Kansas.
Fall is just around the corner and for this boy that was born in Michigan, that means Apples....... plenty of Apples and Apple recipes.
Apple Pie, Apple Donuts, Apple Cider, Apple Strudel, Apple Slaw, Apple Muffins, and the list goes on and on and on. We love Apples in Michigan!




Apple Cider Pie:

1 - 9" Pie Pan
Preheat the oven to 350 degrees.
1 pie crust  (here's where I update the recipe to say that you can buy a frozen crust and thaw it. The Amish make the crust from scratch, and so do I.)

2 1/2 C Apple Cider, I prefer Organic Cider.

1 TBS Butter
1 C Maple Syrup
1/4 C Water
1/4 tsp Salt
2 Eggs, room temperature, separated
1 tsp Nutmeg

In a saucepan, heat:
Cider
Water
Maple Syrup
Butter
Simmer for 5 minutes, stirring.
Remove from heat, cool slightly. (Cool enough to be able to add the Egg Yolks)
Whisk in Egg Yolks.

In a large mixing bowl:
Beat Egg Whites to soft peak with a hand mixer.
Fold in in the Cider Mixture by hand with a spatula or a wooden spoon.
Pour into Pie Shell.
Dust evenly with Nutmeg.
Bake for 30 - 35 minutes.
Place the Pie on a cooling rack for 10 minutes.
Serve warm with homemade Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Barley, Mushroom and Roasted Pepper Alfredo Casserole

That's a big title for a casserole, but it tells you exactly what you're getting.
I'm always researching, collecting and posting new and vintage recipes. I'm sorry that I don't have a name to credit this one. I can't remember where I discovered it, but I liked it and decided to post it on the blog.
It's a comfort casserole for Fall.

Barley, Mushroom and Roasted Red Pepper Alfredo Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. shallow, rectangular casserole dish, sprayed with a vegetable cooking spray.

4 TBS Butter, divided
3/4 C regular Pearled Barley
1 C Finely diced Onion
2 Garlic Cloves, minced
3 C sliced, fresh Mushrooms
1 1/4 C Vegetarian Chicken Broth......... regular for non Vegetarians.
1 - 15oz. jar of Alfredo Sauce
1 - 10oz. package of frozen Peas
1 - 7.5oz. jar of roasted Red Peppers, drained and coarsely chopped.
1 tsp dried Italian Seasoning
1 C roughly torn Sourdough Bread

In a large skillet:
Heat  2 TBS of Butter until melted.
Add: Barley and cook for 5 minutes.
Add: Onion andGarlic and cook for 2 -3 minutes.
Add: Mushrooms until tender.
Add Broth and bring to a boil.
Reduce heat and simmer covered for 45 minutes.

Stir in :
Alfredo Sauce
Peas
Red Peppers
Italian Seasoning
Transfer to the Casserole Dish.
Cover and Bake for 20 minutes.
Stir well.
Scatter Bread over the top.
Melt remaining 2 TBS of Butter and drizzle only over the pieces of Bread.
Bake uncovered for an additional 20 minutes.

Enjoy!
Peace in the Kitchen!

Squash and Hatch Chile Casserole

We love Squash Casseroles in Texas. So here's another very appealing recipe.
This one is adapted from The Homesick Texan........ so, it has to be incredible!

Squash and Hatch Chile Casserole

Here's what you'll need:
1 - 10" Cast Iron Skillet
Vegetable Cooking Spray

4-Seeded and Chopped Hatch Chiles.
2 TBS Butter
1 Onion, diced
2 Garlic Cloves, minced
2 pounds of Summer Squash, roughly chopped
1/2 C chopped,  Fresh Cilantro
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cumin
3 TBS Flour
2 tsp Baking Powder
4 C shredded Pepper Jack Cheese or Hatch Jack Cheese. (about 1 pound)
4 Eggs
1/2 C Heavy Cream
3/4 C crushed Ritz Crackers


In the Cast Iron Skillet on medium - low heat:
Melt Butter.
Add Onions for 5 minutes.
Add Garlic and cook for 1 minute more.
Add Squash , stirring, cook 5 - 7 minutes.

Fold in:
Cilantro
Salt
Pepper
Cumin
Turn off the heat.
Adjust seasoning to taste.
Transfer to a large mixing bowl.

Add:
Chiles
Flour
Baking Powder
Mix well.
Add Cheese and stir until well combined.

Wipe out the Cast Iron Skillet with a paper towel and spray lightly with vegetable cooking spray.
Sprinkle half of the Ritz Crackers in the bottom of the skillet.
Pour in the Squash and top with the remaining Crackers.

Bake uncovered for 30 - 35 minutes.
Serve warm.

Enjoy!
Peace in the Kitchen!

Spiced Nuts from Sur la Table

I posted a collection of my favorite spicy, sweet and salty nuts all in one post. You can search them on the Blog.
I just discovered these two new ones.

Spiced Mixed Nuts from Sur la Table:

4 C Mixed Nuts (Almonds, Pecans, Cashews, Pistachios)
3/4 C Granulated Sugar
1 TBS Chile Powder
2 tsp  Cinnamon
1/2 tsp All Spice
2 tsp Cayenne Pepper
1 Large Egg White

Preheat the oven to 300 degrees.
A rimmed Sheet Pan lined with Parchment Paper.

In a small bowl:
Sugar
Salt
Spices
Whisk well.

In a large bowl:
Whisk Egg White until frothy and dry.
Add Nuts and Spiced Sugar Mix.
Toss well.

Spread in a single layer.
Bake , stirring with a wooden spoon 1/2 way through 40 minutes.
They should be light brown.
Remove the pan to a rack , cool completely.
Stir occasionally.

Enjoy!
Peace in the Kitchen.


Chipotle Chile Candied Pecans:

8 TBS  (1 stick) Butter
1 tsp Chipotle Chile Powder
1 C Brown Sugar
1 tsp Vanilla
2 Large Egg White, room temperature.
3/4 tsp Sea Salt
1 pound of Large, Jumbo Pecan halves.

This recipe can easily be doubled.
Use 2 sheet pans with 8 TBS of Butter on each pan and make a double batch of the meringue, in a Stand Mixer.

Preheat the oven to 300 degrees.
Preferably non-stick for easy clean up.

In the oven:
Melt Butter in the sheet pan.
Remove and set aside.

In a mixing bowl:
Chile Powder
Brown Sugar
Whisk well.
Pour the Vanilla over this mixture, do not stir.
Set aside.

In a Stand Mixer with a Whisk attachment:
Egg Whites on medium speed, until foamy.
Add 1/4 tsp Salt and continue to beat until soft peak.
Add the Sugar Mixture, 2 TBS at a time, beating on high to get a shiny thick meringue.

Remove the bowl and fold in the Pecans gently by hand, until well coated.
Tip the Sheet Pan to swirl the Butter to coat the pan.

Spread the Pecans over the Butter in a single layer.
Bake 20 minutes.
Remove the pan, stir the Pecans.
Bake an additional 15 minutes.
Stir again.
Sprinkle with remaining 1/2 tsp of Sea Salt.
Continue baking and stirring every 15 minutes for 45- minutes to 1- hour.
Line the counter with a long sheet of Foil, spread out the Pecans and cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Morning Apple Coffee Cake

This is perfect for early Christmas morning. Served with a strong coffee or homemade Hot Cocoa. The kids will love it too.

Christmas Morning Apple Coffee Cake:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" square baking pan sprayed with vegetable cooking spray.
It can also be made in a Springform Pan and looks really nice! I brush it well with Pan Release Mix.

The Topping:
2/3 C Bisquick Mix (I attached a recipe at the end for homemade Bisquick Mix for my friends that don't have access to Original Bisquick.)
2/3 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cold and cubed

The Batter:
2 C Bisquick Mix
2/3 C Whole Milk
3 TBS Granulated Sugar
1 Egg
2 Apples, peeled, cored and thinly sliced. ( I use Jonagold Apples)
2 TBS chopped Pecans


The Icing:
1/2 C Confectioner's Sugar
2 - 3 TBS Whole Milk


The Topping Directions:

In a small bowl:
2/3 C Bisquick Mix
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Cut in the cold butter with a pastry blender or 2 forks....... or use your hands. (I use my hands)
Create a crumble and set aside.


The Batter instructions:

In another medium bowl:
2 C Bisquick Mix
2/3 C Whole Milk
Granulated Sugar
Egg
Beat well with a wooden spoon for 30 seconds.
Spread half of the batter into the pan.
Arrange the Apple slices on top of the batter.
Sprinkled evenly with half of the topping.
Pour remaining batter the over the topping.
Sprinkle with remaining topping.
Sprinkle the nuts evenly on the top.

Bake for 25 minutes until a toothpick in the center comes out clean.
Remove to a rack and cool for 20 minutes.

Make the Icing.
In a small bowl:
Confectioner's Sugar
Whole Milk
Stir by hand until blended and smooth.
Drizzle over the entire Coffee Cake.


I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!


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!