Tex - Mex Chocolate Latte

This is a great Fall and Winter Latte with a kick. We like spice in Texas.

This recipe is for one Latte.

1 Shot of Espresso ( if you don't have an espresso machine you can use Medaglia d'Oro instant Espresso Coffee).
2 tsp Cocoa Powder ( I use Hershey's Special Dark)
A Pinch of Cayenne Pepper, to taste.
1/2 C Heavy Cream
1/2 C Whole Milk

In a large Pyrex Measuring Cup:
Espresso
Cocoa Powder
Cayenne
Pepper
Whisk well.

Heat the Cream and Milk in a Saucepan on the stove or in a microwave oven.
Add Milk to the Coffee and whisk well.
Pour into a coffee mug and reheat in the microwave.
Sprinkle with additional Cocoa Powder.

Enjoy!
Peace in the Kitchen!

Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce

This is such a great Texas dessert. I've included my personal recipe for Jalapeño Cranberry Cornbread that's used in this recipe and the recipe for Whiskey Sauce.

Jalapeño Cranberry Cornbread Pudding.

Here's what you'll need:
1 recipe of my Cornbread. (to follow)
1 recipe of Whiskey Sauce (to follow)
For the Pudding:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish sprayed with a non stick vegetable cooking spray.

Jalapeño Cranberry Cornbread Recipe:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

2 TBS Vegetable Oil and 2 TBS Butter

3 C Marie Callender's Cornbread Mix ( if you don't have Marie Callender's available, make your favorite Cornbread batter and add Jalapeño, Cilantro and Dried Cranberries to the batter.)

1 1/2 C Water

3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.

1/2 C Dried Cranberries

Melt Butter and Oil in the Skillet, in the preheated oven.

In a bowl:

Mix Cornbread mix and Water, blend well.

Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes 

Pudding Recipe:

1 C  (2" cubes) of the prepared Jalapeño Cranberry Cornbread
8 TBS  Butter
2 C Heavy Cream
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 TBS Vanilla
1 1/2 tsp Salt
5 Large Eggs

In a Saucepan on medium - high heat:
Melt Butter and cook until begins to turn golden brown.
Remove from heat
Add:
Heavy Cream
Whisk well.
Add:
Granulated Sugar
Brown Sugar
Vanilla
Salt
Whisk until both Sugars dissolve.
Add:
Eggs
Whisk until incorporated.

Spoon the Cornbread cubes into the baking dish.
Pour the batter over the Cornbread.
Bake covered for 30 minutes.
Uncover and continue to bake for 30 minutes more.
Remove the dish to a rack to cool for 10 minutes.

Serve with Whiskey Sauce.

Whiskey Sauce:
1 1/2 C Granulated Sugar, divided
1/4 C Water
1/2 C Heavy Cream
8 TBS Butter, cubed
1/4 C Whiskey
1/4 tsp Salt
1/4 tsp Nutmeg
1 Large Egg

In a Saucepan on medium-high heat:
1 C Sugar
Water
Cook 3 minutes, stirring constantly.
Continue cooking for 10 minutes, without stirring.
Remove from heat.
Add:
Cream
Butter
Whiskey
Salt
Nutmeg

In a  large heatproof bowl:
Egg
1/2 C Sugar
Whisk well.
Slowly whisk Cream Sauce into the Egg mixture.
Return to Saucepan and reheat for 2 minutes, stirring constantly until it begins to thicken.
Drizzle over individual servings of the Pudding.

Enjoy!
Peace in the Kitchen!

Lane Cake

This is the famous cake from the film To Kill A Mockingbird. Every baker in Georgia and Alabama says that this is the finest cake developed in Southern Kitchens.
The Frosting is a bit difficult for the beginning baker. Read the directions several times prior to making it. Follow the instructions perfectly.
The first recipe does not include Bourbon or Coconut. This recipe is from the Farm Journal Country Cookbook.
I've included a second version of the cake with Bourbon and Coconut.

Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 9" round cake pans generously brushed with my Pan Release Mix (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each and store it in a jar in the refrigerator. I always keep some available for all of my baking needs.

Version #1.

Cake:
1C Butter
2 C Sugar
3 1/4 C sifted Flour
2 tsp Baking Powder
1 C Whole Milk
1 tsp Vanilla
8 Egg Whites, stiffly beaten

Filling:
1/2 C Butter
1 C Sugar
8 Egg Yolks, beaten
1 C Raisins, chopped
1 C chopped Pecans
1 tsp Vanilla

Frosting
2 1/2 C Sugar
1/8 tsp Salt
1/3 C Dark Corn Syrup
2/3 C Water
2 Egg Whites, beaten until foamy.
1 tsp Vanilla

Cake instructions:
In a large mixing bowl:
Butter
Sugar
Cream together with a hand mixer.

In a bowl, sift together:
Flour
Baking Powder.
Whisk well.
Add alternately, with Milk and Vanilla, to the Creamed Mixture.
Fold in, by hand, the Egg Whites.
Pour evenly into the cake pans.
Bake until Golden Brown. (there is no time indicated in this vintage recipe)
Remove pans to a rack and cool for 5 minutes.
Transfer cakes to the rack and cool completely.
Make the filling.

Filling instructions:
In a mixing bowl:
Cream together the Butter with an electric hand mixer.
Add:
Egg Yolks and cook in a double boiler until thick, stirring often.

Fold in:
Raisins
Pecans
Vanilla

Spread the filling between the cake layers.

Frosting instructions:
In a mixing bowl:
Sugar
Salt
Corn Syrup
Water
Dissolve the Sugar and Salt in the Water.
Transfer to a saucepan on medium heat.
Cook until it reaches the boiling point on a candy thermometer.
Set aside.
Pour 3 TBS of the mixture into a large Mixing Bowl containing the Egg Whites.
Beat with a hand mixer until stiff, but not dry.
Add Vanilla.
Beat until incorporated.
Return the saucepan to medium heat.
Boil the Syrup mixture to 240 degrees, or until it spins a thread at least 10" long when dropped from the edge of a spoon.
Gently pour the Syrup over the Egg Whites while beating continuously until thick, cooled and spreadable.
Spread over the cake.
If the frosting becomes too hard, add a drop or two of hot water.
This frosting does not form a crust that cracks when the cake is cut.
This makes enough for a 3 layer (9") cake.

Enjoy!
Peace in the Kitchen!


Version #2.
Lane Cake:

Cake:

1. 3 1/2 C cake flour
2. 2 tsp cream of tartar
3. 2 tsp baking soda
4. 1/4 tsp salt
5. 1 C whole milk, room temperature
6. 1 tsp vanilla 
7. 16 TBS ( 2 sticks) ( 1/2 pound) unsalted butter, softened
8. 2 C  granulated sugar
9. 8 large egg whites, room temperature.

 

FILLING:

1. 12 large egg yolks
2. 1 1/2 C sugar
3. 12 TBS (1 1/2 sticks) (6 ounces) unsalted butter, melted and cooled
4. 1 1/2 C  finely chopped pecans
5. 1 1/2 C finely chopped raisins
6. 1 1/2 C freshly grated coconut
7. 1/2 C bourbon
8. 1 1/2 tsp vanilla 
9. 1/4 tsp salt

1. Preheat the oven to 325°. Brush the pans well with Pan Release Mix. Equal parts of Crisco, Vegetable Oil, Flour. I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2. Sift the flour, cream of tartar, baking soda and salt into a medium bowl. In a small pitcher, combine the milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.
3. In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one-third of the egg whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.
4. Pour the batter into the cake pans and smooth the tops. Tap the pans lightly on a work surface to release any air bubbles. Bake the cakes on the middle and lower racks of the oven for about 30 minutes, shifting the pans halfway through, until the tops spring back when pressed lightly and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pans for 5 minutes, then invert the cakes onto a wire rack to cool completely. Peel off the paper.
5. In a large saucepan, combine the egg yolks and sugar and stir until smooth. Add the melted butter and cook over moderate heat, stirring, until thick enough to coat the back of a spoon, about 6 minutes; do not let it boil. Stir in the pecans, raisins and coconut and cook for about 1 minute. Add the bourbon, vanilla and salt and let cool to lukewarm.
6. Place a cake layer on a serving plate, right side up, and spread with 1 1/4 C of the filling. Repeat with a second cake layer and another 1 1/4 C of filling. Top with the last cake layer and frost the cake with the remaining filling. Let the cake cool completely before serving. 

Apple Cider Bundt Cake

Apple Cider Bundt Cake:

Preheat the oven to 350 degrees.

You'll need one 9"- 10" (12 C) Bundt pan. I grease it with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) You can make a large batch and refrigerate it if you do a lot of baking. I keep it in a jar in the refrigerator. I lasts a long time!  I start with 1 C of each and refrigerate it in a jar. It's a foolproof release method especially in a detailed Bundt Cake Pan.

Cake Ingredients:
3C Granulated Sugar
1 1/2 C Butter, room temperature
6 Eggs
3 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp ground Cloves
1 C Apple Cider
1 tsp Vanilla

Icing Ingredients:
1/2 C granulated Sugar
1/4 C Butter, cubed
1/4 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Baking Soda


Cake directions:
In a stand Mixer with a paddle attachment: (Wet Ingredients)
Sugar
Butter
Beat for 3 minutes.
Add:
Eggs, one at a time.
Beat just until combined.

In a medium mixing bowl: (Dry Ingredients)
Flour
Salt
Baking Powder
Cinnamon
Allspice
Nutmeg
Cloves
Whisk well.

In a small bowl:
Apple Cider
Vanilla
Whisk together.

Gradually add the dry ingredients, alternately with the Apple Cider, to the wet ingredients.
Beat just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 10 minutes.  toothpick in the center should come out clean.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake , right side up, onto a large serving platter.
Drizzle Icing over the warm cake.
Allow to cool completely before serving.

Icing Directions:
In a saucepan on medium high heat:
Sugar
Butter
Vanilla
Baking Soda
Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring often.

Enjoy!
Peace in the Kitchen!

Chocolate, Coconut , Pecan Pie

We eat a lot of Pie at our house. I know everyone has favorites, and that's plural for a reason. It's difficult to choose one favorite pie. My list starts with Cherry and then it includes: Raisin, Pecan, Pumpkin, Crack Pie, Lemon Chess, and Key Lime. That's not necessarily the order. So, when I discovered this recipe in one of my vintage recipe books, I had to add it to my list of favorites. We serve several pies at Thanksgiving. We make a traditional Pumpkin Pie made from a Pumpkin, Apple Pie, A Traditional Pecan Pie , Chocolate Pie........ and this year I'll add this one to the menu!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" unbaked, pre made pie crust

4 Eggs
1 C Corn Syrup
1/2 C Granulated Sugar
1/2 C Brown Sugar
5 1/3 TBS Butter or 1/3 C Butter, melted
1 tsp Vanilla
1/4 tsp Salt
3/4 C Chocolate Chips. (I use Dark Chocolate)
1 C Coconut
1 C Chopped Pecans

In a bowl:
Eggs
Corn Syrup
Granulated Sugar
Butter
Vanilla
Salt
Whisk well.

Layer the following in the Crust:
Chocolate Chips
Coconut
Pecans
Pour in the Egg mixture.
Bake for 55 minutes.
Remove the pie to a rack and cool completely.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Homemade Peanut Patties

Here's the recipe for the famous Peanut Patties that you see in the Gas Stations and Road Side Restaurants in America. It's a childhood Summer Vacation memory!

2 1/2 C Granulated Sugar
2/3 C Corn Syrup
1 C Evaporated Milk
1 TBS Butter
3 C Raw Peanuts

In a Saucepan on medium - low heat:
Sugar
Syrup
Milk
Peanuts

Bring to a slow boil, stir well.
Boil until it reaches 240 degrees on a Candy Thermometer.
This may take 1 hour.

Stir in:
Butter
Vanilla
Mix well.

Spoon onto waxed paper to form patties.
Cool completely.

Enjoy!
Peace in the Kitchen!

American Cornbread Flapjacks in a Cast Iron Skillet

Here's an All American Flapjack recipe made with Cornmeal. They're served with melted Butter and Warm Maple Syrup.

American Cornbread Flapjacks in a Cast Iron Skillet.

1 C Flour
1 C Cornmeal
4 TBS Sugar
1 TBS Baking Powder
1/4 tsp Salt
2 Eggs, beaten
1 1/3 C Whole Milk
4 TBS Butter, melted + additional for serving.
2 TBS Vegetable Oil
Warm Maple Syrup

In a large mixing bowl, (Dry Ingredients):
Flour
Cornmeal
Sugar
Baking Powder
Salt
Whisk well.

In a medium mixing bowl, (Wet Ingredients):
Eggs
Milk
4 TBS Butter, melted
Oil
Whisk well.

Gradually add Wet Ingredients to Dry Ingredients.
Whisk just until combined.

Heat a lightly oiled 9" - 10" Cast Iron Skillet on medium high heat for each Flapjack.
Pour 1/4 C of batter into the skillet for each Flapjack.
Cook until bubbles and holes form on the top.
Flip it and continue cooking until for another minute until browned.

Serve the Flapjacks topped with Melted Butter and Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Mini Jalapeño Popper Cups!

Here's a great Tex - Mex appetizer recipe.
This is not an original recipe. The concept came from Pillsbury.

Mini Jalapeño Popper Cups.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Mini Muffin Tin.

24 Mini Phyllo Tart Shells
1 - 8oz. package of Cream Cheese, room temperature
1 C Shredded Pepper Jack Cheese
4 large Jalapeños, seeded , diced
2 TBS Tabasco Sauce
Bacon Bits (Vegetarian)

Place 1 Tart Shell in each cup of the Muffin Tin.

In a medium bowl:
Cream Cheese
Pepper Jack Cheese
Jalapeño
Tabasco Sauce
Mix well by hand.
Spoon evenly into the Tart Shells
Sprinkle with Bacon Bits.
Bake 15 - 20 minutes.
Remove from oven and serve hot.

Enjoy!
Peace in the Kitchen!

Homemade Mincemeat Chutney and other various recipes with Mincemeat!

I happen to like Mincemeat. I know that it's not for everyone. However, if you happen to agree with me and it's something you like to serve during the Holidays, you'll like this Chutney too.
I have a recipe on the blog for homemade vegetarian mincemeat that I eat as a side dish or as a filling for Christmas Cookies. I'll repost it at the end of this recipe. This Chutney is cooked in a Crockpot.

Here's what you'll need:
1 Crockpot

Homemade Mincemeat Chutney:

2 Jonagold Apples peeled, cored and roughly chopped.
1/2 C diced Vidalia/Sweet Onion
1/3 C Golden Raisins
1/4 C chopped Dates
1 TBS minced fresh Ginger
1 Garlic Clove, minced
1 tsp Cinnamon
1 tsp ground Cloves
1 tsp Salt
1/3 C Apple Cider Vinegar
1 TBS Cornstarch

In a small bowl:
Vinegar
Cornstarch
Whisk well.

In a large mixing bowl:
Apples
Onion
Raisins
Dates
Ginger
Garlic
Cinnamon
Clove
Salt
Stir well to combine.

Add Vinegar and mix well.
Spoon into the Crockpot and cook on High for 4 hours or on Low for 7 hours, stirring occasionally.

Allow to cool completely.
Transfer to a jar and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!


Homemade Vegetarian Mincemeat:

I know it's not for everyone but I happen to love Mincemeat and because I'm Vegetarian, I love this recipe. It's such an iconic recipe for Christmas. I serve it as a compote and I also use it to fill cookies.
If you love the idea of vegetarian mincemeat, without the Suet, this recipe is perfect.

4 TBS Butter
1 C Unsweetened Apple Juice
2 Large Apples, peeled, cored and grated. (I use Jonagold).
1.2 C Dark Raisins
1/2 C Golden Raisins
1/2 C Dried Currents
1/2 C Dried Cranberries
1/2 C chopped Dried Figs
3/4 C Candied Mixed Peel
1/2 C chopped Candied Red Cherries
Zest and Juice of 1 Orange
2/3 C packed Brown Sugar
1/3 C Dark Rum + an additional 4 TBS to add at the end of cooking.
1/3 C Brandy + an additional 4 TBS to add at the end of cooking.
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp ground Ginger
1/4 tsp ground Cloves
1/4 tsp Salt



Place all ingredients in a large Dutch Oven and bring to a boil over medium heat, stirring often.
Reduce the heat to low and simmer , stirring often for 30 minutes. Some of the liquid should begin to evaporate.
Remove from heat and fold in an additional Rum and Brandy.
Allow to cool completely in the Dutch Oven off the heat.
Transfer to a covered container and refrigerate overnight.
It will keep, refrigerated, for up to a month.


Enjoy!
Peace in the Kitchen!



Mincemeat Filled Cookies:

This is an original recipe . I wanted to create a mincemeat filled cookie for Christmas.
I shop at a British Shop in our town and I discovered Vegetarian Mincemeat.
For non - vegetarians, you can certainly use traditional mincemeat for the filling.

Dough:
2 C sugar
1 C butter
1 tsp salt
2 eggs
6 C flour
1 C whole milk
4 tsp baking powder
2 tsp baking soda
2 tsp vanilla

Filling:
1 (14oz) jar of Norfolk Manor English Traditional Mincemeat, Suitable for Vegetarians.

Dough Preparation:
In a stand mixer with a paddle attachment:
Cream  sugar and butter  on low until light and fluffy
Add:
salt
eggs
flour
milk
Mix until well combined
Add:
baking powder
baking soda
vanilla
Combine well
Transfer to a bowl, cover tightly with plastic wrap and refrigerate for 30 minutes - 1 hour)

Preheat the oven to 400 degrees.
Line 3 baking sheet pans with parchment paper.
Roll out 1/3 of the dough at a time on a floured surface to 1/8" thick.
Use quite a bit of flour, the dough will be soft and sticky.

Use a 2 3/4" round cookie cutter
Place rounds on the sheet pan and spoon 1- 2 tsp of filling on the center of the circle.
Top with another circle of dough
Do not seal them, this will happen when they bake.
Prepare all of the circles for 1 sheet pan then repeat for the other 2.

Bake for 15 minutes
Allow to cool on the pan for 10 minutes.
Transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 5 days at room temperature.

Enjoy!
Peace in the Kitchen!



Mini Tartlets:

I just saw this recipe on The Chew.
I've adapted it to utilize one of my recipes.
Check out my Scalloped Apples Recipe to fill these Tartlets.
Another Option would be to use pears in place of the apples to make Scalloped Pears and fill the Tarts. I reposted the recipe here.
I bought some Vegetarian Mincemeat at a local market and I'll make mine with the Mincemeat for Christmas.
This is very simple to do.

Here's the recipe.

1 (8oz.) package of Pillsbury Crescent Rolls.

Lay the dough on a floured surface and use a floured rolling pin to roll the dough to 1/4" thick.
Pinch the seams together and roll.
Cut into 2" squares.
Tuck squares into the cups of a mini muffin tin.
The corners will stick up.

Fill the cups with your choice of filling mentioned above.
Bake at 350 degrees for 10 -12 minutes. The edges will turn golden brown.

Enjoy!
Peace in the Kitchen!

This is a Thanksgiving Favorite in our Family!

It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I knew they weren't baked so I created this microwaved version. They are exactly as I remembered them.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.

This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.

They are then microwaved with a cover slightly ajar.

This is the final product.

1/3 C Sugar

2 TBS Cornstarch

1 tsp Cinnamon

1/4 tsp ground Nutmeg

2 TBS Butter

Raisins and Pecans (optional)

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover

Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl

Sprinkle ove the Apples and toss to coat well

Add Raisins and Pecans if desired

Dot with pieces of Butter

Cover and microwave for 15 minutes, stirring every 5 minutes.

Enjoy!

Peace in the Kitchen!

Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet

I love cooking in Cast Iron. I created this recipe after researching many similar ones. There are so many aspects of this recipe that I like. It's Fall and it's the perfect time to serve Squash. One of my new favorites is Tuscan Squash Stew in a Crock Pot. I'm making it again today. Here's another favorite Squash recipe.

Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" or 10" Cast Iron Skillet

3 TBS Butter, divided
1 Vidalia / Sweet Onion, roughly chopped
2  Garlic Cloves, minced
1 TBS fresh Thyme
1 small Butternut Squash, peeled and cubed into 1/2" pieces.
1 small Pie Pumpkin, peeled and cubed into 1/2" pieces.
1 C Water
1/4 tsp Nutmeg
Salt and Pepper to taste
1 C Vegetable Broth or Vegetarian Chicken Broth
1/2 C Heavy Cream
1/4 C Italian Herbed Bread Crumbs
2 TBS Grated Parmesan Cheese
2 TBS fresh chopped Parsley
Additional Salt and Pepper to taste
1/2 C grated fresh Gruyere Cheese

In the skillet on medium high heat:
2 TBS Butter
Heat until melted.
Add:
Onion
Garlic
Thyme
Saute 5 minutes, stirring often.

In a large microwave safe bowl:
Squash
Pumpkin
Water
Cover with plastic wrap and heat until tender, about 5 minutes at 1 minute intervals.
Drain and add to skillet.
Add:
Nutmeg
Salt and Pepper to taste.
Continue cooking for 3 minutes.
Add:
Broth and cook 5 minutes.
Stir in Cream and cook an additional 2 minutes, stirring as it begins to thicken,

In a small microwave safe bowl:
Remaining TBS of Butter
Heat until melted.
Add:
Breadcrumbs
Parmesan
Parsley
Salt and Pepper to taste
Whisk well.
Sprinkle evenly over Squash.
Sprinkle evenly with Gruyere Cheese.
Bake 30 minutes.
Remove from oven and cool 5 minutes.

Enjoy!
Peace in the Kitchen!

Brown Sugar and Cinnamon Pretzel Nuggets

I found this recipe on a blog that I follow. I researched several recipes and I have to give credit to Katrina's Kitchen for this one. There are several variations available but I think this one is the best. I believe in crediting fellow bloggers when I discover a recipe that I really like. I know that many people copy recipes and never credit the origin. I've adapted the recipe without changing the integrity of the original one.


This is simply a great fall snack that needs no other explanation!

Here's what you'll need:
Preheat the oven to 200 degrees.
1 - sheet pan lined with foil and lightly sprayed with a vegetable cooking spray.

1 - 16oz. bag of Sourdough Pretzel Nuggets
2/3 C Vegetable Oil
1/3 C Brown Sugar
2 TBS Cinnamon
Granulated Sugar
Salt

In a large mixing bowl:
Oil
Brown Sugar
Cinnamon
Whisk well.
Add Pretzel Nuggets and stir to coat well.
Transfer to the sheet pan in a single layer.
Bake for 10 - 15 minutes.
Remove the pan and cool completely.
Transfer the Nuggets to a serving bowl.

Enjoy!
Peace in the Kitchen!

Cast Iron Sweet Potato Casserole

The perfect Fall Casserole for Thanksgiving Dinner.
This has always been a family favorite. I think every family has their favorite version of this casserole.

Cast Iron Sweet Potato Casserole.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9"-10" Cast Iron Skillet sprayed with Vegetable Cooking Spray


3 - 4 C mashed Sweet Potatoes. You can use fresh roasted, fresh boiled or canned.
1/2 C Butter, melted
1/3 C Heavy Cream
1/2 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Vanilla
2 Eggs, beaten
1/8 tsp Salt

Crumble:

1 C Brown Sugar
1 C Flour
1 C chopped Pecans
6 TBS Butter, cold, cubed


In a large mixing bowl:
Sweet Potatoes
Butter
HeavyCream
Granulated Sugar
Brown Sugar
Vanilla
Egg
Salt
Whisk well.
Spoon into skillet.

In a medium mixing bowl:
Brown Sugar
Flour
Pecans
Mix well by hand.
Work in the cold Butter with your hands to create a Crumble.
Sprinkle evenly over the Sweet Potatoes.
Bake for 25 0 35 minutes.

Enjoy!
Peace in the Kitchen!

Spinach Artichoke Dips / Artichoke Dips, Spinach Dips....... etc. A collection of my favorites!

I've tried every Spinach Artichoke recipe I can find. I haven't found the perfect one yet. I have a favorite one that I've posted on the blog, but it was adapted from a recipe.
This another adapted recipe. I like the convenience of the Crock Pot and the fact that it will stay warm during an entire party.
I've posted additional favorites at the end of this recipe.


I'll begin with a Poem!

Ode to the Artichoke, Terry Mosher!

I gave a dinner party, and I served some artichokes!
The guests began to laugh and make rude remarks and jokes.
They said, " these things could stick us" and they threw them on the floor.
I turned around, I walked away and thought I'd just ignore!

Then, I jumped up on the table and I began to say:
"what would you expect from a vegetarian, a meat filled, appetizer tray"?
Yes, artichokes are prickly, but I promise they won't hurt.
If you pick them up and eat them, I will serve a nice dessert!

The guests looked quite embarrassed and they said " we have to go",
leaving artichokes all over, on the table and below!
So, I picked them up and placed them in the fridge, upon a shelf.
And everyday, for breakfast, I enjoy one by myself!

Peace in the Kitchen!

Crock Pot Spinach Artichoke Dip:

1 (10 oz.) bag of Baby Spinach Leaves, roughly chopped
1 (14oz.) can of Artichoke Hearts
1/2 C Sour Cream
1/2 C Mayonnaise
1/2 C Onion, roughly chopped1/4 C grated Parmesan Cheese
1 C Shredded Sharp Cheddar Cheese
1/4 C Heavy Cream
1 (8oz.) package of Cream Cheese, cubed
1 tsp Adobo Seasoning
Salt and Pepper to taste

Spray a Crock Pot with a Vegetable Cooking Spray.

Mix all ingredients together in a large mixing bowl.
Pour into the Crock Pot.
Cook on High for 2 hours.
Stir well, reduce heat and keep warm to serve.

Enjoy!
Peace in the Kitchen!

Baked Artichoke - Jalapeño Parmesan Dip / Ellise Pierce

I was checking out some of my favorite blogs this morning and I love to keep in touch with a fellow Texan, fellow Francophile and friend, Ellise Pierce. She is the author of Cowgirl Chef, Texas Cooking with a French Accent. If you haven't gotten a copy of her cookbook, I highly recommend it. I refer to Ellise as my "friend". Actually, I've only met her once. Have you ever met someone for the first time and you feel a kindred spirit? That's how I felt when I first met her. I took a cooking class from Ellise and immediately felt that I had known her all my life. We share our Texas roots and our love of France. I love everything she cooks and I like the way she teaches cooking! We keep in touch and she has published one of my recipes in her column. Ellise, Merci pour tout ce que tu fait dans la cuisine!
A la prochaine classe!


I love this recipe!
Ellise talks about her love for rustic and vintage cookware. You know, those vintage bowls and bakeware that your grandmother and great grandmother mixed recipes in and baked in? Those well used pieces of bakeware that you find in French Flea Markets? Well, I have the same passion. My latest is baking in a Bram and I will bake this recipe in my Bram.

Baked Artichoke-Jalapeno Parmesan Dip
INGREDIENTS

1 14 oz can artichoke hearts, drained
4 cloves garlic
½ cup Parmesan cheese, grated
1 cup plain or Greek yogurt
10-12 sliced jalapenos (pickled)
10 sundried tomatoes
¼ teaspoon sea salt (to taste)
¼ teaspoon cayenne pepper

Preheat oven to 350 F.

In a food processor, puree the garlic until finely chopped. Add sun dried tomatoes and pulse until finely chopped. Add artichoke hearts and jalapeno peppers and pulse one or two times, making sure not to puree the artichoke hearts or peppers. You want this to be chunky.

In a bowl, whisk together the yogurt, Parmesan cheese, sea salt, and cayenne pepper.

 Fold the artichoke-pepper mixture into the bowl, mix well and pour into a baking dish. 

Sprinkle more grated Parmesan on top.

Bake uncovered for 45 minutes or until heated through and cheese on top starts to brown.

Serve with toasted pita chips, or crispy bread – and champagne!

this is my Bram, it's one of my favorite baking dishes

Enjoy!
Peace in the Kitchen!

Aunt Faye's Artichoke Spinach Dip

2 (8oz.) cans of artichoke hearts or bottoms, drained

1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.

1/4 C chopped fresh parsley

3 TBS minced shallot or green onion

1 large clove of garlic, mashed

2 TBS fresh lemon juice

2 tsp fresh dill

1 C mayonnaise

2 C sour cream

1 TBS Dijon mustard

salt and pepper to taste

Roughly chop artichokes in a food processor or they can be pureed!

Add all ingredients, by hand, in a large bowl until well combined.

It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.

If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!

Enjoy!

Peace in the Kitchen!

Hatch Chile Artichoke Dip

It's Hatch Chile time at Central Market in Texas.
That means that there is an abundance of Green Chiles available for making all kinds of recipes using Hatch Green Chiles.
It only takes place once a year.
I stock up on the Chiles, freeze them and use them through out the year.
I have a collections of recipes using the Hatch, New Mexico Green Chile.

Here's a Dip using Hatch Chiles:
This is simply an adaptation of a very popular Artichoke Dip.

1 can (14oz.) artichokes, drained and chopped
1 C finely diced Roasted Hatch Chiles, your choice of Mild or Hot
1 C mayonnaise
1 1/2 C grated parmesan cheese

Mix all ingredients together in a 2 qt. baking dish
Bake at 350 degrees for 25 - 30 minutes

Serve with crackers or....... here in Texas, we serve with Tortilla Chips!

Enjoy!
Peace in the Kitchen!



Baked Artichoke Bruschetta:

This is an appetizer on the menu at a New York City Cafe.
After I made this, I made some notes with the photographs below. I really need to re write the recipe.
I've adapted it slightly, not changing the integrity of the original recipe.
I love recipes from Cafes, Bistros and Bars.
I recently discovered recipes from Brooklyn's Flatbush Farm & Bar (N).
They use fresh and organic products.
I also posted their recipe for Rhubarb Rice Pudding.

2 large jalapenos, small dice
4 (9oz.) boxes of frozen artichokes, thawed, drained, finely chopped.
After making this I realized that the artichokes need to be well chopped. The pieces were too large to enjoy as a spread. I ended up pulsing them in a food processor. You won't have to do this if you chop them well in the beginning. I also felt that the taste was a bit bland. I would add more spice in some way. I tasted a lot of lemon. I may increase the Tabasco the next time and maybe try adding some Adobo Seasoning and a can of Diced Green Chiles. After all, I live in Texas!

3/4 C mayonnaise
3/4 C fresh grated Parmesan Cheese, divided
1 clove of garlic, minced
1 TBS fresh lemon juice
Zest of 1 lemon
1 tsp sea salt
1 tsp Tabasco Sauce
1 C shredded Sharp White Cheddar Cheese
Slices of Toasted French Baguette

Preheat the oven to 350 degrees.

In a bowl:
Artichokes
Jalapeno
Mayonnaise
3/4 C Parmesan Cheese
Garlic
Lemon Juice
Lemon Zest
Salt
Tabasco Sauce
Mix Well

Pour into a 1 quart Gratin Dish
Bake at 350 degrees for 15 minutes
1C White Cheddar Cheese and broil for 2 minutes until browned and bubbly.

Serve on toasted slices of French Baguette Bread.

This is before it's baked, I'll post a picture of the final dish when I finish it.
We served this and then I realized that it needed something different, based on texture and taste.
The bottom photograph is the final appetizer after I re did it.

This is after I re made it. I pulsed it in a food processor, re baked it.
I added more Cheese to the top and broiled it again.
When I'm ready to serve this dip, I will fold in a can of Diced Green Chiles.

Enjoy!

Peace in the Kitchen!

Hot Spinach /  Artichoke Dip:

Just another Spinach artichoke dip, and a very good one!

1 - (10oz.) package of frozen chopped spinach
2 - (13 3/4 oz.) cans of Artichoke hearts
1/2 C mayonnaise
1/2 C sour cream
1 C grated parmesan
1 C grated pepper jack cheese

Spray a 2quart casserole dish with a vegetable cooking spray.


Microwave the spinach 5 minutes and squeeze dry.
Drain artichokes and chop coarsely in a food processor.

Combine all ingredients , except the cheese, in a large bowl, Stir well.
Transfer the mixture to the casserole dish.
Sprinkle cheese evenly over the top.

Bake at 350 degrees for 30 minutes.

Enjoy!
Peace in the Kitchen!

These are three of my favorite original Spinach Dip Recipes.
In Texas, we love spicy food. We also love Dips. We eat a lot of Chile con Queso or, Cheese Dip. It can be white or yellow or ..........Spinach, Hot or Cold, your choice! Dip #1 is served cold and Dip#2 is served hot! I added the classic All American Knorr Spinach Dip at the end of this post with a story.

Texas Spinach Dip #1

1/2 C Mayonnaise
1/2 C Sour Cream
2 TBS Olive Oil
1/2 C Chopped Pecans
1/4 C diced Onion
1/2 tsp Cumin
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
1/8 tsp Cayenne Pepper
Salt to taste
2- 10oz packages of Frozen Spinach, thawed and squeezed dry.

In a skillet:
Heat Olive Oil.
Add Onion and Pecans.
Saute 5 minutes.

Add all spices including Salt to taste.

Mix all ingredients in a large mixing bowl.
Cover and refrigerate for at least 1 hour.
Serve cold with Tortilla Chips.

Enjoy!
Peace in the Kitchen!



Texas Spinach Dip #2

8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese, grated
1 4.5 oz. can of Diced Green Chiles
1/4 C diced Onion
1 Roma Tomato, seeded and diced
1/2 tsp cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
2 - 10 oz. packages of Frozen Spinach, thawed and squeezed dry.

Fold all ingredients together in a large mixing bowl.
Pour into a 2 quart Casserole Dish.
Bake at 400 degrees for 10 - 12 minutes.
Serve Hot with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Well, this is certainly a very well known recipe in every kitchen in America.

It's definitely a "Classic".

I'm posting this for my European friends and for those of you that live in other parts of the world and are interested in our Classic Recipes.

I grew up with this recipe at every New Year's Eve Party, every Picnic, every occasion when some sort of dip was required. It's served on slices of Baguette Bread, on Crackers,  or as a dip for Vegetables. Some have been known to create a sandwich with it and others will simply eat it with a spoon! You know who you are!

It was originally published by the Knorr Soup Company and can be found on the back of the Knorr Vegetable Soup package.

1 10oz. package of Frozen Chopped Spinach, thawed and squeezed dry

1 1/2 C Sour Cream

1 C Mayonnaise

1 4oz. package of Knorr Vegetable Soup Mix

1 8oz. can of Water Chestnuts, finely chopped

3 Green Onions, finely chopped

In a medium size bowl, stir together :

Spinach

Sour Cream

Soup Mix

Mix well

Add Chestnuts and Onions.

Mix well.

Cover and refrigerate 2 hours or overnight.

Enjoy!

Peace in the Kitchen!

Homemade Pumpkin Spice Latte

We have coffee every afternoon. It's a habit that we got into while staying with friends in France.  We go to a couple of our favorite coffee shops. Pumpkin Spice Lattes and Gingerbread Lattes are out now and they're really good. They're really expensive too.

This afternoon I made this recipe and it's delicious. So we can start saving money and make our own Fall Coffee drinks every afternoon. Tomorrow I'll make the Gingerbread Spice mixture.  Follow the instructions exactly and you'll have a delicious homemade Pumpkin Spice Latte!

I have other Latte recipes on the blot and one of them that we make every year during the Holidays is made in a Crock Pot. It makes 14 cups.

I double the recipe for two of us.

Homemade Pumpkin Spice Latte:

1 C Whole Milk
2 TBS Pumpkin Puree
1 TBS Granulated Sugar
1/4 tsp Pumpkin Pie Spice + additional for garnish.
1/4 tsp Vanilla
1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

In a glass bowl or measuring cup:
Milk
Pumpkin
Sugar
Pumpkin Pie Spice
Vanilla
Whisk well.
Heat in  a microwave safe bowl covered with plastic wrap and vent with a small hole.
Heat 1 - 2 minutes.
Whisk vigorously until the milk is foamy, 30 seconds.
Add Espresso Coffee to a Coffee Mug, add foamed milk, top with whipped cream and a sprinkle of Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!

Texas Pecan Bourbon Bundt Cake, Merry Christmas Y'all!

Here's a decadent Texas Cake to celebrate the Holidays. This cake is saturated in Bourbon and left for  several days to soak up all of the Bourbon flavor!
Can I get a Yee Haw for this one?

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 to 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C chopped Pecans
1 C Bourbon, divided
3 1/2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
8 Eggs
1 pound (2 sticks) Butter, room temperature
2 C Sugar
1 tsp Vanilla


In a small bowl:
Pecans
1/2 C Bourbon
Set aside.

In a medium mixing bowl, sift together:
Flower
Baking Powder
Salt
Nutmeg
Cinnamon
Clove
Set aside.

In a small bowl with a hand mixer:
Eggs
Beat until thick and light.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 5 minutes.

Add:
Vanilla
Eggs
Beat on low speed to incorporate then on high speed until thick and fluffy.
Gradually add Flour mixture just until combined.
Fold in the Bourbon soaked Pecans, by hand.
Pour the batter into the prepared Bundt Pan.
Smooth out the top so the batter is slightly higher on the outside and around the tube.
Cover the pan with a 12" square piece of Brown Parchment Paper.

Bake for 55 - 60 minutes.
Remove the pan to a rack to cool for 15 minutes
Invert the cake onto a Parchment Paper covered rack to cool completely.

Soak an 18" piece of Cheesecloth in 1/2 C of Bourbon.
Wrap the cake completely in the Cheesecloth and then wrap it tightly in foil.
Place in an airtight container and store at room temperature for several days.
Place the cake onto a serving platter and dust with Confectioner's Sugar just before serving.

Don't this sound dang good?

All I can say is......... can I get a Yee Haw in the Kitchen?

Groovy Holiday Recipes from the 60's!

Here are 3 Retro Recipes from 1960. Far Out Man!

For the Holidays I brought back these 3 recipes.

Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip


Cranberry Crunch:

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice

In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.

In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!


Mistletoe Dip:

1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed

In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.

Enjoy!
Peace in the Kitchen!


Cinnamon Crisps in Holiday Shapes:

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,

16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.

In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Baked Pumpkin Doughnuts with Chocolate Glaze

I love baked doughnuts. I've gotten away from fried doughnuts since I discovered some great recipes for baked doughnuts. I have several recipes on the blog for baked doughnuts. You can search them.

Baked Pumpkin Doughnuts with Chocolate Glaze

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.

Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.

Chocolate Glaze.

1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Enjoy!
Peace in the Kitchen!

Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds

This is another amazing recipe from Food52. It's perfect for the Fall Season.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" round Cake Pan, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



Cake:

1 2/3 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS + 1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ground Cloves
1 C + 2 TBS 100% Pure Pumpkin
1 C Vegetable Oil
1 1/3 C Granulated Sugar
3/4 tsp Salt
3 Large Eggs room temperature, separated.

Cream Cheese Icing and Caramelized Pumpkin Seeds:

9 TBS Butter, room temperature, divided.
8 oz. Cream Cheese, room temperature.
2 1/2 C Confectioner's Sugar
A Pinch of Cinnamon
1 TBS Granulated Sugar
1/2 C Toasted Pumpkin Seeds

Cake directions.
In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Clove
Whisk well and set aside.

In a Stand Mixer with a Whisk attachment on low speed:
Pumpkin
Oil
Sugar
Salt
Whisk well.
Increase speed to medium and add:
Egg Yolks, one at a time.
Scrape down the sides of the bowl after each addition.

Reduce speed to low and gradually add:
Flour mixture, just until incorporated.
Scrape down the sides of the bowl.

In a medium mixing bowl:
Egg Whites
Whisk until frothy.
Fold into the batter with a rubber spatula until well combined.
Don't over mix the batter.
Pour into the cake pan.
Bake for 40 - 45 minutes.
A toothpick in the center should come out clean.
The cake will continue to set as it cools in the pan.
Remove the pan to a rack and cool for 20 minutes.
Invert the cake onto the rack to cool completely. I invert it twice so it's right side up.



Icing directions:
In a Stand Mixer with a paddle attachment:
8 TBS Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar, gradually until the icing is smooth with no traces of dry sugar.
Add a pinch of Cinnamon and continue beating until incorporated.

Caramelized Toasted Pumpkin Seeds.

In a saucepan on medium heat:
1 TBS of Granulated Sugar
Heat until it begins to caramelize and become reddish - brown.
Once the sugar is dark, add the last TBS of Butter until it melts and the sauce is smooth. Watch it carefully to avoid burning.
Add Pumpkin Seeds and stir constantly until well coated.
Transfer Seeds to a plate lined with parchment paper and allow to cool completely.

When the cake is completely cooled, frost the top only. (see NOTE below). Break up the Pumpkin Seeds and sprinkle them evenly over the top of the cake.

NOTE:
When the cake is released from the pan, I immediately wrap it tightly in plastic wrap and refrigerate it until ready to Ice it. At this point, transfer the cake to a serving plate and Frost it.
It's a tip that I learned when I was a cake decorator. It guarantees that the cake will remain moist and the refrigerated cakes are easier to Frost.


Enjoy!
Peace in the Kitchen!

1. .

Fully Loaded Smashed Cauliflower from Melissa's Southern Style Kitchen

Another incredible recipe from Melissa's Southern Style Kitchen. I simply posted a link to the recipe with a photograph. It looks amazing.
Again, thank you Melissa for allowing me to post another one of your great recipes.

http://www.melissassouthernstylekitchen.com/2014/03/fully-loaded-smashed-cauliflower.html

Cranberry and Roasted Red Pepper Salsa and other favorite Salsas, Sauces and Relishes made with Cranberries!

This is a condiment to serve along with your main course at Thanksgiving. Its more of an accompaniment rather than a side dish.
It would be a nice spread for a leftover Thanksgiving Sandwich too.
I've previously posted a Tex - Mex Cranberry Sauce that i make at Thanksgiving and Christmas. I'll post it at the end of this recipe.
Make this a few days ahead of serving it, it only gets better as it sits.

1 C Fresh Cranberries
Juice of 1/2 Orange
1/3 C Granulated Sugar
1 (12oz.) jar of Roasted Red Peppers, diced
3 TBS Chopped Fresh Cilantro
3 TBS Chopped Pecans
Zest of 1/2 Lime
Zest of 1/2 Orange
Salt to taste........ just a pinch!

In a Food Processor:
Cranberries
Orange Juice
Sugar
Pulse for about 30 seconds.

Transfer to a mixing bowl.
Fold in, by hand:
Red Peppers
Cilantro
Pecans
Lime Zest
Orange Zest
Salt
Allow to sit for at least 30 minutes.
Refrigerate until ready to serve.
Transfer to a serving bowl.

Enjoy!
Peace in the Kitchen!


I believe Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.
This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.

I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!

Terry's Original Texas Cranberry Sauce:

1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped

Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving

Enjoy!
Peace in the Kitchen!

This is how I work..... nothing fancy about it.

Enjoy!
Peace in the Kitchen!


Another favorite Cranberry recipe!

Cranberry Salsa:

This may seem unusual but it's really one of my Best of the Best recipes.
In my notes , I wrote that I doubled this recipe.
This can be served as a side dish or served with tortilla chips.( after all it is a Salsa and I live in Texas).

I'm always researching and testing new recipes. When I can't find exactly what I'm looking for, I begin taking from one and adding something from another until I create what I believe is the Best of the Best!

I created this one a few years ago and it was served at Thanksgiving, there were no leftovers!

I refer to blanching in this recipe. Blanching is simply bringing water to a boil and adding something to it and then remove the contents and plunge into ice water to stop the cooking.

2 C whole fresh or frozen cranberries. Blanch the berries. Boil enough water to cover the berries. Pour boiling water over the berries,  then plunge them into ice water to stop the cooking.
1 small jalapeno pepper,minced
2 TBS chopped red onion
2 TBS chopped green bell pepper
1 tsp minced garlic
2 TBS chopped cilantro

Sauce:
1/4 C Canned Cherry Pie Filling from 1 - 21oz. can.( remove the cherries, divide them in half and save until later)
1 tsp cider vinegar
1 TBS sugar
1/2 TBS corn starch

Preparation:
In a saucepan, mix the sauce ingredients together and cook just until heated and combined well.
Cool the mixture, add all of the other ingredients listed above and combine well.

Process the mixture by pulsing it in a food processor.

Remove half of the mixture from the processor to a bowl and stir in half of the cherries from the filling.

Add the remaining  half of the cherries to the processor and pulse again.

Combine both mixtures and gently stir them together.
Chill before serving.



Enjoy!
Peace in the Kitchen!


This comes from my collection of the Best of the Best recipes. 2008
The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."
I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.

Cranberry Relish:

1- 12 0z. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)

Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Cake, A Best of the Best Recipe!

This is one of our family's favorite Pumpkin Cakes.
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.

Pumpkin Pie Cake

Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.


1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon

Topping:
2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans


Measure 1C of the cake mix and set aside for the topping.

In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.


Filling:
In the same mixing bowl ( no need to clean it):
Pumpkin
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
 3 eggs
 Cinnamon
 Mix on low speed for 30 seconds,
 Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
 Pour filling over the crust, spread evenly.

Topping:
In a medium bowl:
Cinnamon
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.

Enjoy!
Peace in the Kitchen!

Recipe Exchange!

I received an invitation to participate in an online recipe exchange. I decided that I would post the recipes that I received. I have no idea how many people will participate and how many recipes I'll have. I'll continue to post them as I receive them.
Thanks to all that agreed to participate and thank you all for the amazing recipes.

Banana Pudding Cake from Cathey:

1 (10oz.) box of Yellow Cake Mix + Eggs, Oil and Water needed to make the cake according to the directions on the box for a 9" X 13" pan.

2 (3.4oz.) packages of Instant Banana Pudding Mix
4 C Whole Milk
1 (8oz.) container of Frozen Whipped Topping, thawed.
20 Vanilla Wafers, crushed with a rolling pin in a Zip Lock Bag + additional for Garnish.

Prepare and Bake the cake according to package directions.
Remove the pan to a rack and cool for at least 5 minutes.
Poke holes in the cake with the handle of a wooden spoon. (the holes need to be large enough to allow the pudding to soak in.)
Poke the holes to the bottom of the cake.

In a large mixing bowl:
Instant Pudding Mix
Milk
Whisk well until all of the lumps are gone and it's creamy smooth.
Allow to sit for 2 minutes. It should set , but still be pourable.
Pour evenly over the entire cake.
Spread with a spatula and gently press pudding into the holes.
Refrigerate for 1 hour.
Frost the cake with the Whipped Topping.
Sprinkle the crushed Wafers evenly over the entire cake
Cut into squares to serve and garnish each piece with a Vanilla Wafer.

Enjoy!
Peace in the Kitchen!


Here's a copy of the letter I received for the exchange.

Hi everyone,We're participating in a collective and hopefully tasty experiment.  As such, you've been invited to be part of a recipe exchange.  We hope you'll participate. We've picked those who we think will make this fun. Please send a recipe to the person whose name is in position 1 below (even if you don't know him/her). The recipe should be something quick, easy and without rare ingredients.  Actually, the best recipe is the one that you know off the top of your head and can type right now.  Don't agonize over it, it's one that you make when you are short on time - anything, an old favorite, or a new one. 

After you send the recipe to the person in position 1 (and only that person), copy this letter into a new email, move my name into position 1 and put your name in position 2. Only our names should show when you send your email. Send to 20 friends.  If you can't do this within 5 days, let me know so that it will be fair to those participating.

You should receive 36 recipes and it's fun to see where they come from. Seldom does anyone drop out because it's so easy and we all need new ideas.  Turnaround is fast because there are only 2 names on the list and you only have to send one recipe to one person.  Hope you'll participate.

Christmas Mint and Chocolate Chip Cookies

This recipe comes from Betty Crocker. It's a great cookie to take to a Holiday Cookie Exchange.
They're green for Christmas!

Christmas Mint and Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

1 pouch (1lb. 1.5oz) Betty Crocker Sugar Cookie Mix
1/2 C Butter, softened
1/2 tsp Mint Extract
6 - 8 drops of Green Food Coloring
1 Egg
1 C Creme de Menthe Baking Chips
1 C Semisweet Chocolate Chunks

In a large mixing bowl:
Cookie Mix
Butter
Mint Extract
Food Coloring
Egg
Stir to create a soft dough.
Fold in Creme de Menthe Chips and Chocolate Chips, by hand.
Use a 1 1/2 " Cookie Scoop and drop the dough 2" apart onto the sheet pan.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Jalapeño Cornbread and Buttermilk Biscuit Stuffing

There's a story here that needs to be shared. This recipe is from Beth at Local Milk. It's a recipe that is handed down from one generation to another and served at Thanksgiving. Those are the best recipes to make and the best recipes to share. Family tradition is strong when it comes to making great food during the Holidays. Our family has our favorite traditional recipes, the ones that always make it to the table for Thanksgiving or Christmas dinner. I know that every family has one or two recipes that they absolutely have to make, and is expected to be on the table, for your Holiday dinner. Ours are numerous and I'd like to add this one for future generations to add to that list.
There are so many aspects of this recipe that I love, Jalapeños, Biscuits and Stuffing.......... I think that says it all! It may appear to be complicated, but I believe the steps are all necessary to create this recipe. Don't cheat and use anything but Homemade Cornbread and Buttermilk Biscuits here!

I'll start this recipe by saying:
Enjoy!
Peace in the Kitchen!

I've adapted the recipe without changing the integrity of the original one.

This is just the Skillet of Jalapeño Cornbread,
ready for the oven!

Baked and ready for the Stuffing!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" baking dish, sprayed with a non stick cooking spray.
1 - prepared recipe of Jalapeño Cornbread (recipe below)
1 - prepared recipe of Buttermilk Biscuits (recipe below)

Jalapeño Cornbread and Buttermilk Biscuit Stuffing:

7 C Crumbled Jalapeño Cornbread (prepared ahead of time)
4 C  Cubed Buttermilk Biscuits (prepared ahead of time)
3 Hard Boiled Eggs, chopped
8 TBS (1 stick) Butter
2 X Finely Chopped Shallots (about 8)
2 Cloves of Garlic, minced
1 1/2 C Finely Chopped Green Bell Pepper
1 Large, Fresh Jalapeño, seeded and Finely Minced
1 C Finely Chopped Celery
1/2 C Buttermilk
Sea Salt and Fresh Ground Black Pepper to taste
2 TBS Apple Cider Vinegar
1 tsp Granulated Sugar
3 Eggs, beaten
1/2 to 1C Vegetarian Chicken Broth, just enough to moisten the stuffing mixture.

Instructions:

In a large bowl:
Cornbread
Biscuits
Hard Boiled Egg
Gently toss, just to combine well.
Set aside.

In a large skillet on medium heat:
Melt Butter
Add:
Onion
Garlic
Saute until soft.
Add:
Green Pepper
Celery
Cook for 3 minutes.
Season to taste with Salt and Pepper.
Allow to cool.
Add:
Buttermilk
Vinegar
Sugar
Stir to combine.
Add this to the Cornbread Bowl.
Gently stir to combine.
Add:
Beaten Eggs and just enough broth to moisten the stuffing. (start with 1/2 C and gradually add more until the stuffing is moist and not wet and soggy)
Transfer the mixture to the prepared dish.
Place the dish in a large roasting pan and add boiling water, half way up the baking dish.
Bake 40 minutes.


Homemade Buttermilk Biscuits:

2 C Flour
1 TBS Baking Powder
1 tsp Sea Salt
4 TBS (1/2 stick) Butter, Cold and Cubed.
1 C Buttermilk

Preheat the oven to 450 degrees.
In a large mixing bowl:
Flour
Baking Powder
Salt
Whisk well.
Cut in the Butter with a Pastry Cutter or your fingers until no pieces larger that a Pea remain. DOn't over work the Flour and Butter.
Gently stir in the Buttermilk with a wooden spoon, just to combine.
Drop the dough by the spoonful onto a sheet pan sprayed with a non stick cooking spray.
Bake 15 minutes.
Remove the pan to a rack and cool completely.
If you have more Biscuits than the recipe requires....... slather them with butter and eat them immediately!


Homemade Jalapeño Cornbread:
Here's what you'll need:
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter

1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños, roughly chopped.
1 tsp Sea Salt
3/4 tsp Baking Powder
3 TBS Butter, melted
2 Eggs, beaten
1 C Buttermilk
1/4 tsp Baking Soda dissolved in a bit of water.

Preheat the oven to 425 degrees.
Grease the Skillet with the 3 TBS of Butter and place it in the oven as it preheats.

In a medium mixing bowl:
Cornmeal
Flour
Salt
Baking
Powder
Whisk well.
Gradually add the melted butter with your hands and create a sandy texture.
Fold in the Cheese and Bell Peppers by hand.

In a small bowl:
Eggs
Buttermilk
Whisk well.
Gradually add this to the dry ingredients.
Stir by hand with a wooden spoon.
Add the Baking Soda and stir just to combine.
Pour the batter into the hot skillet.
Bake for 20 minutes.
Transfer the Skillet to the stovetop to cool, just enough to handle.
Invert the Cornbread onto a cooling rack to cool completely.

Enjoy!
Peace in the Kitchen!