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!

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!

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!

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!

Chocolate, Almond, Apricot Amaretto Log Cookies

Chocolate, Almond, Apricot Amaretto Log Cookies.

This is one of my favorite cookies. The recipe was a finalist in the Dallas Morning News / Central Market Holiday Cookie Baking Contest in 2010.
I created a Bar version of this cookie. I've re posted it at the end of this recipe. It contains 1/3 C Amaretto Liqueur, which you could add to this recipe too. I add it to the Butter and Condensed Milk mixture.`

Chocolate, Almond, Apricot Amaretto Log Cookies:

This makes about 6 - 8 logs and 1 dozen cookies per log.

Here's what you'll need:
Preheat the oven to 350 degrees
Waxed Paper
Aluminum Foil


1 pound of Raw Unsalted Almonds with skins on, roasted. (directions to follow)
1 - 14 oz. can of Sweetened Condensed Milk
1/4 pound (1 stick) Butter, melted
1/4 tsp Vanilla
Optional - 1/3 C Amaretto Liqueur
2 - 7 oz. packages of Maria or Mari Lu vanilla cookies, roughly broken.
1 pound of Turkish Apricots, roughly chopped.
2 - 14 oz. packages of Dark Chocolate Candy Melts or Chocolate Chips.

Roast Almonds at 350 degrees in a single layer on a Sheet Pan, lined with Parchment Paper. Cool completely.

In an 8 quart bowl or a Stock Pot:
Condensed Milk
Butter
Vanilla
(Amaretto Liqueur if desired)
Whisk well.

Add:
Cookies
Whole Almonds
Apricots
Mix well, by hand  (I use my hands at this step) and form into logs on pieces of waxed paper.
Logs will be approximately 6" long and 1 1/2" in diameter.
Begin by forming a ball and transferring to paper forming into 6 - 8  densely wrapped logs.
Freeze until solid, at least 24 hours.

Melt Chocolate in a microwave safe bowl according to package directions, stirring occasionally.
Remove logs from the freezer, one at a time. Unwrap and place on individual pieces of Aluminum Foil.
Brush each log ,covering completely with melted Chocolate in several coats. (I use a pastry brush)
Wrap the logs in the foil and refrigerate until chocolate is hardened.
Remove from refrigerator, peel away the foil and slice with a serrated knife to form 1/2" cookies.

Enjoy!
Peace in the Kitchen!



Chocolate, Almond, Apricot Amaretto Bars.

This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.

I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.


1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
1/3 C Amaretto
1/4 tsp Vanilla

Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil

Finely chop the wafers in a food processor
Roughly chop the almond by hand.
Roughly chop the apricots by hand.

In a large stock pot or 8 quart bowl:
Mix the wafers, almonds and apricots together by hand until well combined. I use my hands for this step.

Whisk melted butter and condensed milk together.
Stir in Amaretto and vanilla.
Add this to the cookie mixture and combine well.
Press the mixture evenly into the casserole dish.
Cover with foil and refrigerate 30 minutes.

Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
Refrigerate 15 minutes or until firm.

Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
Cover and refrigerate 15 minutes or until firm.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Texas Hill Country Bread

Texas Hill Country Bread.
This recipe has many titles and many options for added ingredients.
I may have something similar to this one already on the blog but I can't remember what I called it. Here's another adapted recipe.

I found my previously posted recipes. It's called Tex - Mex Pull Apart Bread. I posted it at the end . It's very similar to this new one.


One option is the addition  of cooked and crumbled breakfast sausage. I use a vegetarian version.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased Bundt Pan, your choice of design. I spray mine with a cooking spray.

The following are pictures of 2 options of biscuits.

16 TBS Butter (2 sticks), melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/4 C Shredded  Mozzarella Cheese
1 - 10oz jar of Sliced jalapeno's, drained
1 tsp dried Cilantro
2 - 12 oz. tubes of refrigerated biscuits, each biscuit cut into quarters

In a large bowl:
Butter
Mexican Cheese
Mozzarella Cheese
Jalapeños
Cilantro

Add biscuit quarters and toss well to coat.
Arrange the biscuits in the pan
Bake for 30 minutes
Invert onto a serving platter and serve hot.

Enjoy!
Peace in the Kitchen!


Tex - Mex Pull Apart Bread:

1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!
Peace in the Kitchen!

The perfect Icing Technique to Flood Icing for Sugar Cookies

Here's a video demonstrating how to ice the perfect Sugar Cookie. Achieve perfectly frosted cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

icing-sugar-cookies-video

Enjoy!
Peace in the Kitchen!

Maple Pecan Cake

I have many recipes for fall inspired cakes. This is a simple cake with a lot of flavor.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8"X 8" pan 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. I always have it available for all of my baking needs. It's a fool proof release and works with the most intricate Bundt Pan designs!

1 2/3 C Flour
1 C packed Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Pure Maple Syrup
1/3 C Vegetable Oil
1 tsp White Vinegar
1 C chopped Pecans
Confectioner's Sugar for dusting.

Serving Options:
Whipped Cream
Vanilla Ice Cream


In a Stand Mixer with a Paddle Attachment:

Flour
Brown Sugar
Baking Soda
Salt
Maple Syrup
Oil
Vinegar
Beat to combine well.

Fold in Pecans, by hand.
Spoon into the pan.
Bake for 35 - 40 minutes.
Remove the pan and place it on a rack to cool completely.
Dust with Confectioner's Sugar.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Molasses Cream Cheese Stuffed French Toast, My favorite Christmas Morning French Toast recipe and Praline French Toast Casserole

We have our favorite Christmas Morning French Toast . I'll repost it at the end of this one.

Molasses Cream Cheese Stuffed French Toast.

Here's what you'll need:
1 - large non stick skillet, cast iron skillet or cast iron griddle.

2 - 8oz. packages of Cream Cheese, softened to room temperature.
1/4 C Molasses
1/2 C Chopped Pecans
6 Large Eggs, beaten
1/4 C Whole Milk
1 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/2 tsp Vanilla
1 Loaf of Cinnamon Raisin Bread Bread cut into 1/2" slices.
Butter for grilling.
Confectioner's Sugar for Dusting.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat until smooth and creamy.
Slowly add Molasses.
Fold in Pecans, by hand.
Set aside.

In a large mixing bowl:
Eggs
Milk
Cinnamon
Nutmeg
Vanilla
Whisk well, by hand.
Set aside

Spread 1/2" thick layer of Molasses Cream Cheese on 6 slices of the Bread.
Top each slice with another piece of Bread.

Melt 1 TBS of Butter in the a skillet or on a griddle.
Dip each sandwich in the Egg mixture to coat each side.
Grill them until golden brown, about 3 minutes on each side.

Wipe out the skillet or griddle and repeat with each sandwich, adding additional Butter as needed.
Slice the toasted sandwiches on the diagonal to serve.
Serve warm, dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



This is one of our favorite Christmas Morning Recipes.

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter, melted + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Melted Butter
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour over the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.

Praline French Toast Casserole:

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Enjoy!
Peace in the Kitchen!

Smoked Gouda Cheese and Sun Dried Tomato Muffins

I love these muffins. That's all!
Or maybe I should add that I love Smoked Gouda Cheese in Savory recipes.

Here's what you'll need:
Preheat the oven to 375 degrees
1 - Muffin Pan, either sprayed with a non stick vegetable spray or lined with paper liners and sprayed.
I have a cast iron muffin pan.

This recipe make 10 muffins.

2 C Flour
2 tsp Baking Powder
1 TBS Dry Mustard
1/2 tsp Salt
1/4 tsp Black Pepper
1 C Whole Milk
2 Eggs, beaten
4 TBS Butter, melted
3 TBS Minced Sun Dried Tomatoes in Oil, drained.
1/4 C Chopped Chives
1 C Shredded Smoked Gouda Cheese

In a large mixing bowl:
Flour
Baking Powder
Mustard
Salt
Pepper
Whisk well.

In a large Mixing bowl:
Milk
Eggs
Butter
Tomatoes
Chives
Whisk well.
Add this slowly to the dry ingredients.
Stir just until combined.

Gently fold in the Cheese by hand.
The texture of the batter should be lumpy.
Spoon into the pan.

Bake 25 minutes.
A toothpick in the center should come out clean.

Transfer the pan to a rack to cool for 10 minutes
Remove the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Ginger Scones

This is not an intimidating recipe. I used to think that making Scones was like trying to make French Macarons. I certainly learned that making Macarons can be accomplished, however they are still difficult. However, if you want to make homemade, tasty Scones, these are easy.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lines ti Parchment Paper.

2 C Flour
3 TBS Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Allspice
1/2 tsp Cinnamon
4 TBS Cold Butter, cubed
1/3 C Molasses
1 Egg Yolk, beaten
1/4 C Heavy Cream
Granulated Sugar and Nutmeg for dusting.

In a large mixing bowl:
Flour
Brown Sugar
Baking Powder
Baking Soda
Salt
Ginger
Cloves
Allspice
Cinnamon
Whisk well.
Cut in Butter with a Pastry Knife until it forms coarse crumbles.
Make a well in the center and set aside.

In a medium mixing bowl:
Molasses
Egg Yolk
Heavy Cream
Whisk well.
Add this to the well of the dried ingredients.
Stir with a blending fork just until combined. Don't over work the dough.
Transfer the dough to a floured surface and knead about 10 - 12 turns, until it's smooth.
Pat the dough, by hand, into an 8" Circle and cut into 8 wedges.
Sprinkle each Scone with a dusting of Sugar and Nutmeg.
Bake for 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Scones to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Holiday Orange Spiced Coffee

If you're a coffee lover, you might look forward to all of the holiday coffee flavors that come out once a year........ Gingerbread, Pumpkin, Peppermint Mocha and Egg Nog.

Here's a different twist to a tasty holiday coffee created by Kraft Foods. This recipe is made in a Drip Coffee Maker.

I have recipes for other flavored coffees, on the blog.

Holiday Orange Spiced Flavored Coffee:

1/3 C of your favorite Coffee Grounds. (we like French Roast)

1/2 tsp Cinnamon

1/8 tsp Ground Cloves

1/4 C of a good English Orange Marmalade

3 C Water

This is prepared the same as if preparing a pot of coffee in you Drip Coffee Maker:

In the filter basket:

Coffee Grounds

Cinnamon

Cloves

You don't have to mix it.

Add the Orange Marmalade to the empty Coffee Pot.

Fill the reservoir with the Water and brew as usual.

Stir to mix well when it's done brewing.

Serve hot with cream
It definitely needs cream to mellow out the spices.

Enjoy!

Peace in the Kitchen!

Tex - Mex Onion Casserole

I have so many recipes with Onions. I have an entire recipe book about Onions.
This casserole has a kick of heat to it. That's how we like it in Texas.

Tex - Mex Onion Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 - 2 quart casserole dish (I make mine in a 2 quart Terra Cotta Bram)

Tex - Mex Onion Casserole.

6 TBS Butter, divided
3 Large Vidalia / Sweet Onions, roughly chopped
2 C shredded Pepper Jack Cheese or Hatch Jack Cheese
1 C Italian Herb Bread Crumbs
2 Large Eggs
3/4 C Heavy Cream
1 tsp Salt
1/8 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 - 4oz. can of Diced Green Chiles, slightly drained.


In a skillet on medium heat:
Melt 4 TBS of the Butter
Add Onions and sauté until tender.

In the Casserole Dish, layer in the following order:
1/2 of the Onions
1 C of the Cheese
1/2 of the Bread Crumbs
Remaining Onions
Remaining Cheese

In a mixing bowl:
Eggs
Cream
Salt
Black Pepper
Cayenne Pepper
Green Chiles
Whisk well
Pour into the casserole.

In a small skillet:
Melt the remaining 2 TBS of Butter.
Add remaining Bread Crumbs and sauté until golden brown.
Sprinkle evenly over the casserole.
Bake for 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!

Fleur de Sel Caramels | Gimme Some Oven

I have a friend that wanted to make homemade Caramels. I understand they're not easy to do.
I found this recipe and it looks amazing.
If anyone has made them successfully, please comment and give me some tips.



Fleur de Sel Caramels | Gimme Some Oven

Hot Dogs with Cheddar Cheese and Sautéed Apples from Food and Wine

I'm vegetarian and I love Veggie Dogs. I like different combinations of condiments and accompaniments with Hot Dogs. I like idea of a Pretzel Bun with my Hot Dog.
This recipe that, I adapted from Food and Wine, is very appealing to me.

1. 2 TBS Butter
2. 3 large Granny Smith Apples—peeled, halved, cored and cut into scant 1/2" wedges
3. 3 TBS  Brown Sugar.
4. A pinch of Cinnamon
5. 6 Hot Dogs ( I use a Veggie Hot Dog)
6. 6 long Pretzel Rolls 
7. Thinly sliced Sharp Cheddar Cheese
8. Preheat the oven to 450°. 
9. In a large skillet:
10. Melt Butter. 
11. Add the Apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes.
12.  Add the Brown Sugar and cook over moderately low heat, stirring occasionally, until the Apples are tender and lightly caramelized, about 10 minutes longer. 
13. Stir in the Cinnamon and keep warm.
14. Heat a grill pan. Grill the Hot Dogs over high heat until lightly charred all over, about 5 minutes. 
15. On a baking sheet, place the Hot Dogs in the Rolls and top with the Cheddar Cheese. Bake for about 3 minutes, just until the cheese is melted.
16.  Top with the Apples and serve at once.

Enjoy! Peace in the Kitchen!

Crockpot Chocolate Nut Clusters

I created this recipe after doing research on many different variations of Holiday Crockpot Nut Clusters.
I wanted a version without Peanuts. I decided to make mine with Cashews, Almonds, Pecans and Hazelnuts.

2 C Whole Salted Cashews
2 C Whole Roasted Almonds
2 C Pecan Halves
2 C Whole Roasted Hazelnuts
1 - 12oz. bag of Hershey's SemiSweet Chocolate Chips
1 - 12 oz. bag of Hershey's Special Dark Chocolate Chips
2 - 10 oz. bags of Reese's Peanut Butter Chips
2 - 1 lb. packages of Log House or Plymouth Pantry White Almond Bark
1 TBS Crisco
1 tsp Vanilla

Layer in a large crockpot in the following order:
Cashews
Almonds
Pecans
Hazelnuts
Semisweet Chocolate Chips
Dark Chocolate Chips
Peanut Butter Chips
White Almond Bark
Crisco
Do not stir.

Cover and heat on Low for 2 hours.
Add Vanilla and Stir to mix well.
Cover again and heat for 30 minutes.

Pour onto Waxed Paper to cool completely.
Break into clusters to serve.

Enjoy!
Peace in the Kitchen!

Cap'n Crunch's Crunch Berries Cereal Cookies

I happen to love Cap'n Crunch Cereal. It was always my favorite cereal as a child and continued to be as an adult.
What a perfect cookie recipe for me, and........ maybe for you too!

Cap'n Crunch's Crunch Berries Cereal Cookies:

1 1/4 C flour
1/2 tsp baking soda
1/8 tsp salt
1/3 C butter, softened
1 C granulated sugar
1 egg
1 tsp vanilla
1/2 tsp orange extract
2 C Cap'n Crunch's Crunch Berries Cereal. (for Halloween I use Peanut Butter Crunch Cereal)

Preheat the oven to 350 degrees

In a bowl:
Flour
Baking Soda
Salt
Whisk well and set aside.

In a large mixing bowl, using an electric hand mixer:
Butter
Sugar
Beat until creamy.
Add:
Egg
Vanilla
Orange Extract
Beat well.

Gradually add dry ingredients into the wet ingredients.
Fold in the cereal by hand.

Using a 1 1/2" cookie scoop, drop cookies 2" apart onto a parchment paper lined sheet pan.
Bake for 11 - 13 minutes.
Transfer the pan to a cooling rack for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Apple,Cinnamon, Raisin Bread Pudding

Apple, Cinnamon, Raisin Bread Pudding

I've made the same Bread Pudding recipe since the early 70's. It's basic and it's my favorite. It's posted on the blog. I never thought I would ever make another one.
It's Fall, the weather is getting cooler and Apples are abundant. I decided to create this Fall Bread Pudding. I took parts of my original recipe and added to it, adapting it to create this recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" pan
3 TBS of Butter
Make a Cinnamon/Sugar mixture with 1/4 C Granulated Sugar and 1 TBS Cinnamon in a small bowl and set aside.

2 C Heavy Cream
2 C Whole Milk
1 C Granulated Sugar
1 C Brown Sugar
6 Eggs
2 TBS Vanilla
1 TBS Cinnamon
1 Day Old Baguette , 1/2" slices
1 C Golden Raisins
1/2 pound of Jonagold Apples. Peeled, Cored and roughly chopped.

Place the pan in oven with the 3 TBS of Butter , melt the butter and brush the pan evenly on the bottom and sides.
Leave the pan in the oven.


In a large mixing bowl:
Mix Bread and Milk by hand
Add all other ingredients.
Pour the mixture in the pan.
Sprinkle evenly with Cinnamon/Sugar Mix.
Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
The juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!

What to do with all of that left over Halloween Candy!

Turn it into yummy desserts.


Sticky Finger Squares:

If I had to live with the cookbooks of just one chef, it would have to be Rebecca Rather. I'm enthusiastic about every recipe she creates. She used to have a restaurant in a nearby town and I regret having never had the opportunity to visit the restaurant before it closed. She is at the top of my list of great chefs.

Here's an adaptation of her recipe for Sticky Finger Bars.
I haven't changed the integrity of the original recipe. I only re wrote the recipe in my own words and style.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" pan, lined with foil extending over the edges and sprayed with a cooking spray. ( I cut 2 separate pieces of foil for this and layer them in the pan. One piece fits along the length and the other runs the width of the pan.

Crust:

16 TBS (2sticks) Butter, room temperature
1 C granulated Sugar
1 TBS Vanilla
2 C Flour
1/2 C roughly chopped Peanuts
4 - (2.7oz.) Snickers Candy Bars, cut into 1/4" slices

Filling:

3 large Eggs
1 1/4 C granulated Sugar
1/4 C Lyles Golden Syrup ( I buy Golden Syrup at our local British Emporium)
2 TBS Butter, melted
1 TBS Vanilla
A pinch of Salt

Other ingredients:
1 C Creamy Peanut Butter
1 C coarsely chopped Peanuts
3 oz. Bittersweet Chocolate, roughly chopped.

Crust Directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Vanilla
Beat on medium speed for 2 minutes.

Add and beat on Low Speed:
Flour
Peanuts
Beat just until mixed.
Press evenly into the bottom of the pan.
Bake for 12 - 15 minutes.
Remove the pan to a rack to cool for 10 minutes.

Reduce oven temperature to 350 degrees.

Cover the Crust with the Snickers Bars. Leave about 1/4" between each piece.

Filling Directions:

In a large mixing bowl:
Eggs
Sugar
Syrup
Butter
Vanilla
Whisk by hand.
Pour ove the Crust.
Bake for 25 - 30 minutes.
Remove pan to a rack to cool for 30 minutes.

Spread Peanut Butter evenly over the top of the filling.
Sprinkle with an even layer of Peanuts.

Melt the Chocolate in a Microwave Oven until completely melted and smooth.
Check and stir often.
Drizzle evenly over the Peanuts.
Refrigerate at least 1 hour.
Pull the bars out of the pan using the edges of the foil.
Peel away the foil and transfer the bars to a cutting board.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
Fill the crust with 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them. Also 1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel . 1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt. Or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.

Enjoy!
Peace in the Kitchen!



Peanut Butter Cup Cookies:

I just saw these on an episode of The Pioneer Woman. It may not be new to some of you, I've never seen these before.
They are simple, quick and delicious.
I decided to simply re post her recipe.

Refrigerator Peanut Butter Cookie Dough
Miniature Reeses Pieces Peanut Butter Cups

Ingredients:

• Refrigerator Cookie Dough
• Miniature Chocolate Candies

Preparation Instructions

Slice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin tin. Peel the wrapper from as many pieces of candy as cookies you’re going to make. 

Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.

When they’re all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.

Enjoy!
Peace in the Kitchen!


5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  )Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Enjoy!
Peace in the Kitchen!


Chocolate Butterfinger Cake:

A friend of mine sent me this recipe. Thanks Lauren. I changed the name.
It sounds like another family gathering, church function cake.
I would make it in a 9"X13" pan.

Prepare your favorite boxed Chocolate Cake recipe as directed in a 9"X13" pan.

You'll also need:
1 (14oz.) can of Sweetened Condensed Milk
1 - jar of Caramel Topping
5 Butter Finger Candy Bars, crushed
1 (8oz.) package of Cream Cheese , softened
1 (12.oz) container of Whipped Topping

Mix Caramel and Sweetened Condensed Milk together.
Poke holes in the cake as soon as it comes out of the oven.
Pour Caramel mixture evenly over the entire cake.
Sprinkle 1/2 of the crushed candy bars evenly over the Caramel.

Chill completely in the refrigerator.

Mix Cream Cheese and Whipped Topping together  with a hand mixer , until smooth.
Spread evenly over entire cooled cake.
Sprinkle with remaining crushed Candy Candy Bars.

Enjoy!
Peace in the Kitchen!

Hot Onion Dip and a collection of other dips on my blog

I love Onions in any recipe. I have an entire cookbook dedicated to Onions.
Here's one more great Onion Dip.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 2 quart casserole dish,  seasoned with a vegetable non stick spray. (I use a Terra Cotta Clay Bram) There's a photograph of it at the end of this page.


Hot Onion Dip:

2 - 8oz. packages of Cream Cheese, room temperature
1 package of Boursin Cheese or Goat Cheese, softened
1 1/2 C Sweet Vidalia Onions, diced.
1/4 C shredded Gruyere Cheese
An assortment of crackers for serving.

In a large Mixing Bowl, and an electric hand mixer.
Blend all ingredients well.
Spoon into the casserole dish.
Bake for 45 minutes.

Serve warm with crackers.

Enjoy!
Peace in the Kitchen!

This does not need an introduction. I love dips!

If you haven't made my Tex-Mex Corn Dips, be sure to search them on the blog. They're still our favorite dips to take to an event or to serve to the family. Check out the list at the bottom of this page for all of the dips you can search on the blog.

This dip is very easy and delicious.

Baked Onion Dip:

2 C chopped Vidalia Onions

2 C Mayonnaise

2 C grated Parmesan Cheese or Swiss Cheese

Preheat the oven to 350 degrees.

Mix the ingredients together in a medium bowl.

Prepare a 2 quart baking dish with a non stick vegetable spray.

Pour the mixture in the dish and bake for 45 minutes.

The top should be slightly browned.

Serve hot with a variety of crackers, pita chips, bagel chips........ etc!

I posted  other recipes for  Roasted Red Pepper and Eggplant Dip and another Red Pepper Dip made with fresh Peppers, which I really like.  I'll repost them at the end of this one. This is my favorite Roasted Red Pepper Dip without the addition of Eggplant.
Traditionally I would serve this with Pita Chips or on Toasted Slices of French Baguette Bread. However, I'm eating healthier now so I serve this with fresh vegetables ( Celery, Bell Peppers, Broccoli, Cauliflower , Cucumber Slices, etc.)

This version is easy to make and packed with spices for a great flavor.

You'll need a Food Processor.

1 - (15oz.) Can of Garbanzo Beans
1 - (4oz.) Jar of Roasted Red Peppers, drained
3 TBS Tahini
1 Garlic Clove, minces
1/2 tsp Chile Pepper
1/4 tsp Salt

Combine all ingredients in a Food Processor.
Pulse until smooth, scraping the sides of the bowl as needed.
Refrigerate before serving.

Enjoy!
Peace in the Kitchen!

I've been looking for a good Roasted Red Pepper Dip.

I haven't had much success finding something that impresses me.

I decided to create my own, based on several that I researched, here's what I came up with.

Roasted Red Pepper and Eggplant Dip:

3 medium eggplants, cut in half long ways

4 cloves of garlic, sliced

3 TBS olive oil, divided

1 C Roasted Red Peppers, (you can purchase them in a jar)

1 TBS chopped fresh oregano

2 TBS lemon juice

salt and pepper to taste

Arrange the eggplant, cut side up on a baking sheet pan

Make slits in the eggplant and insert pieces of garlic

Drizzle the eggplant with 2 TBS of olive oil

sprinkle with salt

Bake at 400 degrees for 1 hour

Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.

Add:

red pepper

oregano

1 TBS olive oil

lemon juice

salt and pepper

Puree until smooth.

Serve with pita chips, toasted baguette slices...... etc!

Enjoy!

Peace in the Kitchen!

Red Pepper Dip:

I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.

2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper


Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.

Serve with chips or toasted sliced of baguette bread.

Enjoy!
Peace in the Kitchen!

Here's the other dips available on the blog:

Christmas Queso
Baked Artichoke Dip
Vegetable Dip
Artichoke - Spinach Dip
Roasted Red Pepper and Eggplant Dip
Red Pepper Dip
Queso Fundido (recipe to follow)
Ranch Vegetable Dip
Knorr Spinach Dip
Another Texas Bean - Cheese - Chiles - and Other Stuff Dip
Rosemary Baked Cheese (recipe to follow)
Beer Mustard Dipping Sauce
Tex - Mex Bean Dip (Vegetarian Version)
Cheesy Jalapeno Popper Dip from Wisconsin Cheese
Fry Sauce

Enjoy!

Peace in the Kitchen!


Rosemary Baked Cheese:

This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.

Preheat the oven to 375 degrees.

1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper

Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl

Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese

Serve warm as a dip with the breads mentioned above.

(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)

Enjoy!
Peace in the Kitchen!

I experienced Queso Fundido for the first time while on a Scuba Diving trip to Mexico.
It is a traditional Mexican dish often compared to Fondue.
It's baked in a shallow Terra Cotta heat proof baking dish and traditionally served with Corn Tortillas. Texans have adapted the recipe and serve it as a dip with Tortilla Chips.
It can also be topped with Rum, Brandy or Tequila and flambeed. This is how I first had it in Mexico and I recommend it flambeed if serving at a party. The guests will be impressed with the presentation.

I make it vegetarian with Soyrizo, but it's made in Mexico with Chorizo Sausage.

Queso Fundido:

Vegetable Spray
2 TBS Vegetable Oil
6 oz. of Soyrizo or Chorizo Sausage, casing removed
1/4 C finely diced onion
2 cloves of Garlic, minced
1 small can ( 1.25 oz) diced Green Chiles, un-drained
2 C Queso Quesadilla or Oaxaca( Asadero ) Cheese. Not Cheddar! It should be a White Mexican Cheese.
Corn Tortillas or Tortilla Chips

Spray a shallow ( Terra Cotta, if you have one) baking dish with a vegetable spray
Heat oil in a saute pan and cook the sausage until almost crispy, well done
Remove the sausage to a bowl and set aside

Add onion and garlic to the saute pan and cook for 5 minutes
Return the Sausage to the pan with the Onion and Garlic and mix well
Add the Green Chiles and stir.

Place 1/2 of the Cheese in the baking dish and top with 1/2 of the Sausage
Repeat with remaining Cheese and Sausage

Bake at 425 degrees for 20-30 minutes
Stir well before serving

Optional to Flambe as directed above.

Serve on 6" Corn Tortillas or dipped with Tortilla Chips.




Enjoy!
Peace in the Kitchen!

This is the dish that I bake mine in. It's called a Bram.
It's a Terra Cotta, clay baking dish.
I can double the recipe when I make it in this Bram.

Les Macarons! I took a class to learn how to make these amazing French Treats.

Yesterday I took a 3 hour class with our friend Jill, to learn how to make French Macarons. It was so much fun and so educational. I've always wanted to make them myself but I had heard so many stories about how difficult they are. I'd never attempted to make them but we certainly eat plenty of them while traveling in France.
They are colorful and very tasty. The combinations of different flavored cookies and different flavored fillings are endless. I left the class feeling very confident that I can successfully make them at home.

We made three different flavors:

Pumpkin with Salted Caramel Buttercream
Spiced with Apple Cider Buttercream
Hazelnut with Dark Chocolate Ganache.
They were amazing.

I don't think many people really make them so I won't post any recipes on the blog. I just wanted to share the experience with pictures.
They're not in any order. I captioned some of them.
It's all in the technique to produce a nice Macaron.

There was a Hippy in the Classroom today!
Enjoy!
Peace in the Kitchen!

Sifting, sifting and more sifting, the first important technique.
Flour was sifted separately. If using Almond Meal, the residue was removed.
 The Confectioner's Sugar was also sifted separately.
All of the ingredients were placed in a bowl together, and in this
picture , they're sifted together for the last time.
It's sifted onto Parchment Paper so it's easy to add to
a bowl, to be folded together with the Meringue. 

The piping bags are filled with the tip on, and the end of the bag was not
cut until the bag was full.

It's all about the technique to get them piped perfectly onto the parchment circles.

The chef demonstrating the technique of piping the batter,

This is our tray!
We were very pleased with the results.

The batter was weighed so we could share it equally with the other
team in the class.

This was our second tray. We each piped half of them on the sheet pan.
I believe these are the Spiced Macarons.

This is our tray of the Hazelnut Macarons.

Preparing the Dark Chocolate Ganache filling for the Hazelnut Macarons.

Brandy was added to the Ganache.

Salted Caramel for the Buttercream filling in the Pumpkin Macarons.

This is our tray of Pumpkin with Salted Caramel Buttercream filling.
We thought they look pretty good!

This is the food coloring added to the Hazelnut Meringue.

The technique for getting the cookie batter to the perfect consistency.

Getting ready to fold the Flour and the Meringue together for the cookie batter.

The batter ingredients have to be weighed properly.

After they're baked and cooled a bit, we refrigerated them.
This makes them easier to release from the Parchment Paper.
This photograph shows the technique of releasing them by
pulling the paper away from the cookie, rather than trying to pull
the cookie from the paper.
It worked!


I realize that this may seem overwhelming, but the class was so interesting.
I knew that if I ever wanted to make really nice Macarons, I would have to take a class.
Our chef was very talented and patient.
We all felt that we sucessfully accomplished what we came to learn.

Sticky Finger Squares

Sticky Finger Squares:

If I had to live with the cookbooks of just one chef, it would have to be Rebecca Rather. I'm enthusiastic about every recipe she creates. She used to have a restaurant in a nearby town and I regret having never had the opportunity to visit the restaurant before it closed. She is at the top of my list of great chefs.

Here's an adaptation of her recipe for Sticky Finger Bars.
I haven't changed the integrity of the original recipe. I only re wrote the recipe in my own words and style.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" pan, lined with foil extending over the edges and sprayed with a cooking spray. ( I cut 2 separate pieces of foil for this and layer them in the pan. One piece fits along the length and the other runs the width of the pan.

Crust:

8 TBS (2sticks) Butter, room temperature
1 C granulated Sugar
1 TBS Vanilla
2 C Flour
1/2 C roughly chopped Peanuts
4 - (2.7oz.) Snickers Candy Bars, cut into 1/4" slices

Filling:

3 large Eggs
1 1/4 C granulated Sugar
1/4 C Lyles Golden Syrup ( I buy Golden Syrup at our local British Emporium)
2 TBS Butter, melted
1 TBS Vanilla
A pinch of Salt

Other ingredients:
1 C Creamy Peanut Butter
1 C coarsely chopped Peanuts
3 oz. Bittersweet Chocolate, roughly chopped.

Crust Directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Vanilla
Beat on medium speed for 2 minutes.

Add and beat on Low Speed:
Flour
Peanuts
Beat just until mixed.
Press evenly into the bottom of the pan.
Bake for 12 - 15 minutes.
Remove the pan to a rack to cool for 10 minutes.

Reduce oven temperature to 350 degrees.

Cover the Crust with the Snickers Bars. Leave about 1/4" between each piece.

Filling Directions:

In a large mixing bowl:
Eggs
Sugar
Syrup
Butter
Vanilla
Whisk by hand.
Pour ove the Crust.
Bake for 25 - 30 minutes.
Remove pan to a rack to cool for 30 minutes.

Spread Peanut Butter evenly over the top of the filling.
Sprinkle with an even layer of Peanuts.

Melt the Chocolate in a Microwave Oven until completely melted and smooth.
Check and stir often.
Drizzle evenly over the Peanuts.
Refrigerate at least 1 hour.
Pull the bars out of the pan using the edges of the foil.
Peel away the foil and transfer the bars to a cutting board.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!