It's the only Ranch Dressing I use. This way you know exactly what you're getting in your dressing..... can you dig it?
It really tastes better than anything that comes in a bottle.
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk.
Add the Buttermilk at the end to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Enjoy!
Peace in the Kitchen!
Friday, September 19, 2014
Kale Salad with Roasted Butternut Squash & Red Onion with Slivered Almonds and Homemade Ranch Dressing. Far Out Man!
I'm sorta diggin' Kale at the moment.
I think it's very Hippy!
Here's what you'll need:
1 - Rimmed Sheet Pan lined with foil.
Preheat the oven to 450 degrees.
1 (2 lb.) Butternut Squash , peeled, seeded and cubed into bite sized pieces.
1 Red Onion, cut into wedges.
2 TBS Olive Oil
8 C loosely packed Kale Leaves, stemmed removed and roughly chop the leaves.
1/3 C of your favorite Ranch Dressing. (I like to make mine from scratch) recipe to follow!
1/4 C Slivered Almonds........ toasted, or not! It's kind of a hassle to toast such a small amount.
In a medium mixing bowl:
Toss the Squash and Onion in the Olive Oil.
On the rimmed sheet pan, in a single layer:
Squash
Onion
Bake for 45 minutes.
Remove the pan to a rack and cool completely.
In a large serving bowl:
Roasted Squash and Onion
Kale Leaves
Toss well.
Drizzle with Ranch Dressing.
Sprinkle with Almonds.
This is the only Ranch Dressing I use.
Homemade Ranch Dressing:
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk!
Add the Buttermilk at the end, to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Enjoy!
Peace in the Kitchen!
I think it's very Hippy!
Here's what you'll need:
1 - Rimmed Sheet Pan lined with foil.
Preheat the oven to 450 degrees.
1 (2 lb.) Butternut Squash , peeled, seeded and cubed into bite sized pieces.
1 Red Onion, cut into wedges.
2 TBS Olive Oil
8 C loosely packed Kale Leaves, stemmed removed and roughly chop the leaves.
1/3 C of your favorite Ranch Dressing. (I like to make mine from scratch) recipe to follow!
1/4 C Slivered Almonds........ toasted, or not! It's kind of a hassle to toast such a small amount.
In a medium mixing bowl:
Toss the Squash and Onion in the Olive Oil.
On the rimmed sheet pan, in a single layer:
Squash
Onion
Bake for 45 minutes.
Remove the pan to a rack and cool completely.
In a large serving bowl:
Roasted Squash and Onion
Kale Leaves
Toss well.
Drizzle with Ranch Dressing.
Sprinkle with Almonds.
This is the only Ranch Dressing I use.
Homemade Ranch Dressing:
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk!
Add the Buttermilk at the end, to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Enjoy!
Peace in the Kitchen!
No Bake Pumpkin Pie...... for the non baker to make for Thanksgiving!
I have a lot of friends that are single and live alone. I just posted a great recipe for Cinnamon Rolls for two......or one!
Here's another great , easy recipe.
I adapted this one from Cents Less Deals.
If you love Pumpkin but you don't want to make a complicated Pumpkin Pie with a difficult crust that's baked in the oven........ or you may not have the confidence in your baking skills, this pie is perfect for you to take to a Thanksgiving event where you're asked to bring a dish.
It's easy and delicious!
1 pre made Graham Cracker Pie Crust
1 (8oz.) package of Cream Cheese, room temperature.
1 (15oz.) Can of Pumpkin Pie Filling. (make sure it's Pie Filling and not Pumpkin Puree)
1 tsp Cinnamon
1 small container of Frozen Cool Whip, thawed.
In a medium Mixing Bowl, with an Electric Hand Mixer:
Cream Cheese
Beat until Fluffy!
Add;
Pumpkin
Continue to beat just until it's blended.
Add:
Cinnamon
Continue beating until well mixed.
Fold in , by hand with a rubber spatula:
Cool Whip
Pour the filling into the crust and refrigerate for 2 hours.
Serve the Pie topped with Whipped Cream....... you can use the canned stuff!
Enjoy!
Peace in the Kitchen!
Here's another great , easy recipe.
I adapted this one from Cents Less Deals.
If you love Pumpkin but you don't want to make a complicated Pumpkin Pie with a difficult crust that's baked in the oven........ or you may not have the confidence in your baking skills, this pie is perfect for you to take to a Thanksgiving event where you're asked to bring a dish.
It's easy and delicious!
1 pre made Graham Cracker Pie Crust
1 (8oz.) package of Cream Cheese, room temperature.
1 (15oz.) Can of Pumpkin Pie Filling. (make sure it's Pie Filling and not Pumpkin Puree)
1 tsp Cinnamon
1 small container of Frozen Cool Whip, thawed.
In a medium Mixing Bowl, with an Electric Hand Mixer:
Cream Cheese
Beat until Fluffy!
Add;
Pumpkin
Continue to beat just until it's blended.
Add:
Cinnamon
Continue beating until well mixed.
Fold in , by hand with a rubber spatula:
Cool Whip
Pour the filling into the crust and refrigerate for 2 hours.
Serve the Pie topped with Whipped Cream....... you can use the canned stuff!
Enjoy!
Peace in the Kitchen!
Thursday, September 18, 2014
Skillet Macaroni and Cheese from Martha Stewart
Who doesn't like a good homemade Mac and Cheese now and then? I know I do. I have so many recipes for it, including some original ones.
I like the idea of making this one in a skillet. I would probably use a Cast Iron Skillet to make it look rustic!
Here's my adapted recipe:
I like the idea of making this one in a skillet. I would probably use a Cast Iron Skillet to make it look rustic!
Here's my adapted recipe:
Enjoy!
Peace in the Kitchen!
Cinnamon Flop! What a great looking primitive sort of vintage kind of recipe!
I just received this yummy looking recipe that was shared from a blog I follow (Fountain avenue Kitchen) . I had to repost it for my readers. I plan on making it .........soon!
Cinnamon Flopwww.cozycakescottage.comMy dad hails from Pennsylvania and loves himself some old-fashioned Pennsylvania Dutch cooking. I can see why. I love their way of cooking. Simple, filling, unpretentious home cooking. I partic...
Enjoy!
Peace in the Kitchen!
Crispy, Spice Brined Pecans from Food52
I made these for Christmas and they are truly unique and delicious. They are unlike any other spiced Nuts I have ever made. I will add them to our Holiday Menu again this year.
The process is long, but the end result is worth it.
These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.
The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.
I doubled the original recipe and this is my adaptation.
8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water
Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.
Cool to luke warm.
Stir well.
Add pecans and soak for 8 hours.
Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.
Roast the pecans for 12 hours.
Store in sealed jars.
The process is long, but the end result is worth it.
These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.
The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.
I doubled the original recipe and this is my adaptation.
8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water
Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.
Cool to luke warm.
Stir well.
Add pecans and soak for 8 hours.
Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.
Roast the pecans for 12 hours.
Store in sealed jars.
Fall Candied Pecans
Fall Candied Pecans:
I have 2 versions of these Pecans.
#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water
In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.
In a small measuring cup:
Vanilla
Water
In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.
Stir constantly to a boil.
Continue stirring until it begins to thicken.
Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.
Enjoy!
Peace in the Kitchen!
#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla
In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.
Enjoy!
Peace in the Kitchen!
I have 2 versions of these Pecans.
#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water
In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.
In a small measuring cup:
Vanilla
Water
In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.
Stir constantly to a boil.
Continue stirring until it begins to thicken.
Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.
Enjoy!
Peace in the Kitchen!
#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla
In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.
Enjoy!
Peace in the Kitchen!
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