Crock Pot Italian Soup

I'm on a Soup kick this Fall.
I created this one in 2009. It's in my collection of The Best of the Best Recipes.

4 Carrots, sliced
1 Onion, chopped
4 Potatoes, diced
5 Ribs of Celery, chopped
3 tsp Vegetarian Beef Powder or 3 Vegetarian Bouillon Cubes
1 1/4 tsp Dried Basil
1/2 tsp Salt
1/4 tsp Black Pepper
1 small can of Kidney Beans, undrained (14oz - 16oz)
1 small can of Italian diced Tomatoes with juice.(14oz - 16oz)
3 C Water

Layer all ingredients in the order listed and don't stir.
Cover and cook on low for 8 - 9 hours.
When it's done. stir well and serve hot.

Enjoy!
Peace in the Kitchen!

Butternut Squash Soup

Here's one more of my favorite Fall Soup recipes. I created this one in 2009. It's in my collection of The Best of The Best Recipes.

1 TBS Olive Oil

1 C Chopped Onion

1 (1 1/4 pound) Butternut Squash, peeled, cored and cut into 1/2" cubes. (4 C).

1/2 tsp Salt

1/2 tsp Cumin

1/2 tsp ground Coriander

4 C Vegetable Broth

1 - 15oz. cans of White Beans, drained and rinsed.

2 TBS Orange Juice

2 TBS Balsamic Vinegar

Salt and Pepper to taste

In a large skillet on medium high heat:

Heat Oil

Add:

Onion for 3 - 4 minutes, until soft.

Add:

Squash

Salt

Cumin

Coriander

Broth

Bring to a boil.

Reduce heat and simmer 15 - 28 minutes, until Squash is tender.

Add:

Beans

Orange Juice

Vinegar

Heat thoroughly.

Use an immersion blender to puree the soup.  (See Note Below)

Salt and Pepper to taste.

NOTE:

If you want a hearty Provencal Soup, don't puree it and add Croutons to the individual servings.
I also Roast the Squash for this recipe and keep it chunky. I don't puree it.

Drizzled with Herbes de Provence Olive Oil before Roasting.

Enjoy!

Peace in the Kitchen!

Vegetarian Barley Soup

This is an original recipe that I created in 2010. I though that it was posted on the blog. I discovered today that it's not. This comes from my hand written collection of The Best of the Best Recipes that I began in 1974.

Vegetarian Barley Soup:

3 TBS Butter
2 Onions, diced
2 Stalks of Celery, chopped
2 Carrots, diced
1 can (12oz.) diced Tomatoes
8 C Water with 4 TBS of Vegetarian Beef Powder or Vegetable Bouillon.
1 tsp dried Basil
1 tsp dried Thyme
2 tsp Salt
1/4 tsp Black Pepper
1 C Barley or ( 1/2 C Barley and 1/2 C dried Split Peas)
2 C Frozen Green Beans
1 TBS Dill Weed

In a large skillet on medium high heat:
Melt Butter
Add:
Onion
Celery
Carrot
Stir occasionally until vegetables are tender.

Add:
Tomatoes
Water
Basil
Thyme
Salt
Pepper
Stir well.
Bring to a boil.
Reduce heat to simmer.

Add:
Barley
Stir to combine well.
Cover and simmer for 1 1/2 hours.
Add the Frozen Beans during the last 10 minutes.
Remove from heat, add Dill.
Stir well.
Serve Hot!

Enjoy!
Peace in the Kitchen!

Slow Cooked Kickin Cowboy Casserole

I simply posted a link to this recipe from Melissa's Southern Style Kitchen. It's such a great casserole  to share with a large group of people. It's a great Tex - Mex recipe.

http://www.melissassouthernstylekitchen.com/2014/10/slow-cooked-kickin-cowboy-casserole.html

Enjoy!
Peace in the Kitchen Y'all!

Easy Gingerbread Pinwheel Cookies from Pillsbury

Here's an easy, great tasting Christmas cookie from Pillsbury.

Gingerbread Pinwheel Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with waxed paper to roll the dough and lined with parchment paper for baking the cookies.

1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
Granulated Sugar for sprinkling the dough.

Cut each roll of dough in half. Wrap and refrigerate the remaining dough for another use..... or, I just make more cookies to share during the holidays.

Place a 17" X 12" piece of waxed paper on a sheet pan.
Cut the Gingerbread dough in half lengthwise and place side by side on the sheet pan.
Top with another piece of waxed paper.
Roll out the dough to form a 14" X 9" rectangle.
Freeze for 5 minutes.

Repeat the same procedure with the Sugar Cookie Dough.
Freeze for 5 minutes.

Remove the top sheet of paper on the Sugar Cookie Dough, lift the dough with the waxed paper and place the rectangle of dough onto the rectangle of Gingerbread dough.
Gently pat them together.
Refrigerate for 5 minutes.

Remove the top piece of paper.
With the long side of the dough facing you, begin rolling the dough into a log. Using the waxed paper to tighten the roll as you roll it.
This is the same procedure as a cake roll.
Wrap the dough securely with paper and freeze for 45 minutes.

Unwrap the dough and cut into 4 equal rolls. Work with 1 roll at a time, keeping the remaining rolls in the freezer until ready to slice.

Cut each roll into 13 - 14  (1/2") slices.
Place cookies on a sheet pan lined with parchment paper, 2" apart.
Reshaping the rounds as needed.

Sprinkle the tops of the cookies with granulated sugar.
Bake for 10 - 12 minutes. The edges should be golden brown.

Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

NOTE:
Another option would be to use Pillsbury refrigerated Peppermint Cookie Dough  along with the Sugar Dough.

Enjoy!
Peace in the Kitchen!

Pannettone Bread Pudding, a Best of the Best recipe from 2002

Here's my recipe from 2002 for Pannettone Bread Pudding. I'm surprised it took me this long to post the recipe.

I have my Best of the Best recipe on the blog for my favorite Bread Pudding . This one is traditionally served at Christmas.

Panettone Bread Pudding

Here's what you'll need:

Preheat the oven to 325 degrees.

1 - 2-3 quart baking dish, buttered well.

1 pint (2 C)  Milk
1 pint (2 C) Heavy Cream
2 TBS Vanilla
4 Eggs
3/4 C (6oz.) Granulated Sugar
1 Loaf of Pannettone Bread cut into thick slices and buttered well.
The Zest of 1 Orange
3 TBS Cognac
Confectioners Sugar

Custard Base.
In a saucepan:
Milk
Heavy Cream
Bring to a boil
Add:
Vanilla 
Orange Zest
Whisk well.
Remove from heat, Add Cognac and set aside.

In a large mixing bowl:
Eggs
Sugar
Whisk until pale and sugar is dissolved.
Add the Milk and Cream from the Saucepan

Dip the Bread slices into the custard.
Place them into the dish.
Pour remaining custard into the dish.
Place the pan in a large Roasting Pan filled halfway with Hot Water.
Sprinkle the top with Confectioners Sugar .
Bake 45 minutes.
When baked, it should have a crust and be wobbly in the center.
Remove the dish to a rack and cool completely. It can also be served warm.


Enjoy!
Peace in the Kitchen!

Serve with Egg Nog Sauce:

1 1/2 C Egg Nog

1 TBS Cognac

1 tsp Almont Extract.

In a Small Saucepan on Medium Hight Heat:

All Ingredients.

Whisk well.

Heat until it begins to Boil, stirring constantly.

Continue heating for 1 minute or until it begins to thicken.

Pumpkin Mousse

It's time to repost my recipe for Pumpkin Mousse. Fall is here and this is a great Thanksgiving Dessert.
This is from my Best of the Best collection of favorite recipes. This one is from 2007.

Pumpkin Mousse:

1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.

Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture

Pour into serving dishes and top with crumbled Ginger Snaps.

Enjoy!
Peace in the Kitchen!