I love Artichoke Dips and I have a few of them on the blog. This one is made with Gorgonzola Cheese which I think is a delicious addition to an Artichoke Dip.
Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker
1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard
In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.
In the Slow Cooker :
Onion
Artichoke Hearts
Spinach
Red Pepper
Mayonnaise
Cream Cheese
Gorgonzola Cheese
Garlic
Dry Mustard
Stir Well.
Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.
Enjoy!
Peace in the Kitchen!
Tuesday, November 18, 2014
Cinnamon Pretzels
A holiday snack....... simple and delicious.
Cinnamon Pretzels:
Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.
Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists
In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.
Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.
Enjoy!
Peace in the Kitchen!
Cinnamon Pretzels:
Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.
Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists
In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.
Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.
Enjoy!
Peace in the Kitchen!
Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries
This dish will be on our Thanksgiving Menu this year.
This recipe is adapted from McCormick.
Roasted Sweet Potatoes with
Cinnamon Pecan Crunch and Dried Cranberries
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.
3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.
In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.
Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.
In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.
Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.
Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.
Enjoy!
Peace in the Kitchen!
This recipe is adapted from McCormick.
Cinnamon Pecan Crunch and Dried Cranberries
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.
3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.
In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.
Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.
In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.
Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.
Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.
Enjoy!
Peace in the Kitchen!
Monday, November 17, 2014
Pumpkin Bread, the Best Pumpkin Bread in the World, a Vintage Recipe from the 70's!
You know when someone tells you they don't like Pumpkin Bread and they try this recipe......... and tell you they ate it all, then it has to be the best Pumpkin Bread in the world!
This is a vintage recipe from my sister in law. It's the only Pumpkin Bread that my wife makes.
She's been making it since the early 70's.
This would make a great Holiday gift for friends and neighbors. You can make them in disposable Baking Pans.
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Loaf Pans 7 3/8 X 3 5/8 X 2 1/4, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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.
Pumpkin Bread:
1 2/3 C Flour
1 1/3 C Sugar
1/2 tsp Baking Powder
3/4 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon
1tsp Ground Ginger
1/4 tsp Ground Cloves
2 Eggs, beaten
1 C 100% Pure Pumpkin (from a 15 oz. can). See note below to double the recipe and use the entire can)
1/3 C Shortening
1/3 C Water
1 C Chopped Nuts (Optional)
In a large mixing bowl:
Sift together Flour, Sugar, Baking Powder, Salt, Baking Soda, All Spices.
Add:
Eggs
Puree Pumpkin
Shortening
Water
Mix for 1 minute with an Electric Hand Mixer.
Divide evenly among the 2 pans.
Bake for 45 - 50 minutes, until a toothpick inserted in the middle comes out clean.
NOTE:
For convenience, double the recipe, because it uses 1 can of Pumpkin. Bake in 4 of the suggested size pans.
It can also be baked in a single standard loaf pan (8.5" X 4.5") for 1 hour.
Enjoy!
Peace in the Kitchen!
This is a vintage recipe from my sister in law. It's the only Pumpkin Bread that my wife makes.
She's been making it since the early 70's.
This would make a great Holiday gift for friends and neighbors. You can make them in disposable Baking Pans.
Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Loaf Pans 7 3/8 X 3 5/8 X 2 1/4, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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.
Pumpkin Bread:
1 2/3 C Flour
1 1/3 C Sugar
1/2 tsp Baking Powder
3/4 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon
1tsp Ground Ginger
1/4 tsp Ground Cloves
2 Eggs, beaten
1 C 100% Pure Pumpkin (from a 15 oz. can). See note below to double the recipe and use the entire can)
1/3 C Shortening
1/3 C Water
1 C Chopped Nuts (Optional)
In a large mixing bowl:
Sift together Flour, Sugar, Baking Powder, Salt, Baking Soda, All Spices.
Add:
Eggs
Puree Pumpkin
Shortening
Water
Mix for 1 minute with an Electric Hand Mixer.
Divide evenly among the 2 pans.
Bake for 45 - 50 minutes, until a toothpick inserted in the middle comes out clean.
NOTE:
For convenience, double the recipe, because it uses 1 can of Pumpkin. Bake in 4 of the suggested size pans.
It can also be baked in a single standard loaf pan (8.5" X 4.5") for 1 hour.
Enjoy!
Peace in the Kitchen!
Sunday, November 16, 2014
Corn Cake
Just another Corn Pudding, or is it?
I just added this to my collection of Corn recipes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking dish, sprayed with a vegetable non stick cooking spray.
1 - 9" X 13" baking dish for a water bath.
A Hand Mixer
A Food Processor
Aluminum Foil
Corn Cake.
8 TBS (1stick) Butter, room temperature
1/3 C Masa Harina Flour
1/4 C Water
1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
1/4 C Cornmeal
1/3 C Granulated Sugar
2 TBS Heavy Cream
1/4 tsp Salt
1/2 tsp Baking Powder
In a large mixing bowl, with an electric mixer:
Butter
Beat until creamy smooth.
Add:
Masa Harina
Water
Beat just until well mixed.
In a Food Processor:
Corn
Pulse a few times, leaving it chunky.
Fold into the batter, by hand.
In another bowl:
Cornmeal
Sugar
Heavy Cream
Salt Baking Powder
Whisk well until combined.
Stir this into the Corm Mixture, by hand.
Pour into the pan.
Cover tightly with Aluminum Foil.
Place this pan in a water bath: (the 9" X 13" pan filled with 1/3 of the way with water.)
Bake for 1 hour.
Remove from oven to cool slightly.
Use a large Cookie Scoop to serve.
Enjoy!
Peace in the Kitchen!
I just added this to my collection of Corn recipes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking dish, sprayed with a vegetable non stick cooking spray.
1 - 9" X 13" baking dish for a water bath.
A Hand Mixer
A Food Processor
Aluminum Foil
Corn Cake.
8 TBS (1stick) Butter, room temperature
1/3 C Masa Harina Flour
1/4 C Water
1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
1/4 C Cornmeal
1/3 C Granulated Sugar
2 TBS Heavy Cream
1/4 tsp Salt
1/2 tsp Baking Powder
In a large mixing bowl, with an electric mixer:
Butter
Beat until creamy smooth.
Add:
Masa Harina
Water
Beat just until well mixed.
In a Food Processor:
Corn
Pulse a few times, leaving it chunky.
Fold into the batter, by hand.
In another bowl:
Cornmeal
Sugar
Heavy Cream
Salt Baking Powder
Whisk well until combined.
Stir this into the Corm Mixture, by hand.
Pour into the pan.
Cover tightly with Aluminum Foil.
Place this pan in a water bath: (the 9" X 13" pan filled with 1/3 of the way with water.)
Bake for 1 hour.
Remove from oven to cool slightly.
Use a large Cookie Scoop to serve.
Enjoy!
Peace in the Kitchen!
Saturday, November 15, 2014
Individual Christmas Fig Cakes with Almond Hard Sauce
I loved being in England during the Holiday Season. It makes me think of Dickens and A Christmas Carol. I love the idea of an English Figgy Pudding at Christmas.
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.
Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. It keeps forever!
2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract
1 C Bonne Maman Fig Preserves
1/2 C Chopped Pecans
1 Recipe of Almond Hard Sauce. (recipe to follow)
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Clove
Whisk well by hand.
Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.
Add:
Eggs, one at a time.
Beat just until incorporated.
Add:
Buttermilk
Almond Extract
Beat just until well blended.
Fold in by hand:
Fig Preserves
Pecans
Spoon into the Muffin Tins, 3/4 full.
Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.
Pipe the tops with Almond Hard Sauce.
Almond Hard Sauce.
16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract
In a large mixing bowl with an electric hand mixer, carefully beat together:
Butter
Confectioner's Sugar
Beat until creamy on medium speed.
Add Almond Extract and continue beating just until incorporated.
Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.
Enjoy!
Peace in the Kitchen!
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.
Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. It keeps forever!
2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract
1 C Bonne Maman Fig Preserves
1/2 C Chopped Pecans
1 Recipe of Almond Hard Sauce. (recipe to follow)
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Clove
Whisk well by hand.
Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.
Add:
Eggs, one at a time.
Beat just until incorporated.
Add:
Buttermilk
Almond Extract
Beat just until well blended.
Fold in by hand:
Fig Preserves
Pecans
Spoon into the Muffin Tins, 3/4 full.
Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.
Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.
Pipe the tops with Almond Hard Sauce.
Almond Hard Sauce.
16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract
In a large mixing bowl with an electric hand mixer, carefully beat together:
Butter
Confectioner's Sugar
Beat until creamy on medium speed.
Add Almond Extract and continue beating just until incorporated.
Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.
Enjoy!
Peace in the Kitchen!
Friday, November 14, 2014
White Chocolate, Cranberry and Pistachio Fudge
There was something about this fudge recipe that looked and sounded like it would be a great holiday treat. I adapted this recipe from Chocolate Chocolate and More. I received it from a fellow blogger.
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.
Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer (optional)
3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts
In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)
I a large saucepan on medium heat:
Sugar
Butter
Salt
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time. (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.
Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.
Add:
Vanilla
Cranberries
Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.
Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer (optional)
3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts
In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)
I a large saucepan on medium heat:
Sugar
Butter
Salt
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time. (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.
Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.
Add:
Vanilla
Cranberries
Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
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