Pumpkin Pie Croissants

I realize that we're in the hottest part of the summer in Texas, but I always start planning holiday decor and holiday recipes early. I recently discovered these Croissants and I'll make them for breakfast during the entire holiday season, Thanksgiving and Christmas. These would be nice on Christmas morning with a good cup of coffee.  I love Pumpkin Pie and I have a recipe that I make every Thanksgiving, made with fresh pumpkin. After I made it the first time, it's the only Pumpkin Pie recipe I make. This recipe will probably end up another Best of the Best Recipe in my collection. I researched several versions of these and I think the original one from Pillsbury is the best.

Pumpkin Pie Croissants

1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Granulated Sugar

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Sheet Pan lined with Parchment Paper.

Unroll the Crescent Rolls and separate them.

In a medium mixing bowl:
Cream Cheese
Pumpkin
Milk
Flour
Cinnamon
Pumpkin Pie Spice

Mix well with a Blending Fork. ( This step is important, I've made them by mixing it with an electric mixer and the batter is too this. The mix needs to be thick and spreadable.) That's why the Cream Cheese has to be at room temperature and spreadable before adding the other ingredients.

Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.

Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.


NOTE:
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.

Enjoy!
Peace in the Kitchen!

Spinach Rollatini and Zucchini Rollatini, 2 great Vegetarian Entrées

A friend shared a recipe with me many years ago for Eggplant Rollatini. It was delicious. I had never heard of it. Here's a Spinach version and a Zucchini version.


Spinach Rollatini.
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.

14 Lasagna Noodles
1 C Chopped Onion
2 tsp Olive Oil
3 Cloves of Garlic, minced
1 1/2 TBS Flour
3 1/2 C 2% Milk
1/2 tsp Pepper
1/8 tsp Nutmeg
1 - 16oz. bag of Frozen Cut Leaf Spinach, thawed
1 - 24oz. container of Cottage Cheese
1 C grated Mozzarella Cheese
1 large Egg
1 C grated Parmesan Cheese

Cook Lasagna Noodles according to package directions and set aside.

In a saucepan on medium heat:
Oil
Heat well
Add:
Onion
Sauté unti translucent.
Add:
Garlic
Sauté and additional minute.
Reserve 1/4 C and set aside.
Whisk Flour into the remaining Onion mixture in the saucepan.
Cook for an additional minute.
Gradually whisk in the Milk.
Cook an additional 8 - 10 minutes until thick and bubbling.
Remove from heat.

Add:
Pepper
Nutmeg
Whisk well.

Spoon 1/2 C of the Sauce into the pan.
Drain the thawed Spinach and press it dry in paper towels.

In a medium mixing bowl:
Spinach
Cottage Cheese
Mozzarella Cheese
Egg
Reserved Onion mixture.

Spread 3 TBS of the Spinach mix onto each Noodle.
Lay them all in the pan, seam side down.
Evenly spoon the remaining Sauce over the rolls.
Sprinkle evenly with Parmesan Cheese.

Bake for 20 - 25 minutes until golden brown.
Remove to a rack to rest for 5 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!


Zucchini Rollatini Casserole.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.

1 - 15 oz. containers of Ricotta Cheese.
Grated Parmesan Cheese , divided (I don't include an amount so you can use as much as you want)
2 - Large Eggs
1 tsp Garlic Powder
Salt and Pepper to Taste
1 - Jar of  your favorite prepared Marinara Sauce. (I don't include an amount so you can use as much as you want)
5 Large Zucchinis sliced lengthwise, 1/8" thin on a Mandoline.
Shredded Mozzarella Cheese, divided. (I don't include an amount so you can use as much as you want)

In a Mixing Bowl:
Ricotta Cheese
1/2 C Parmesan Cheese
Eggs
Garlic Powder
Salt and Pepper to Taste.
Mix well with a Blending Fork until completely incorporated and creamy smooth.

Spread a good amount of Marinara Sauce in the Casserole Pan. Set aside.

Lay out the Zucchini Slices on a flat surface.
Spread a layer of Ricotta Mixture on each slice. Use all of the Mix.
Spread a layer of Marinara Sauce over the Ricotta Mix.
Sprinkle each slice with some Mozzarella Cheese.

Tightly roll the slices and lay them seam side down in the Casserole Pan.
Top with another layer of Marinara Sauce.
Sprinkle with additional Parmesan Cheese.

Bake 30 - 40 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Old Fashioned Custard Pie, 2 versions

It doesn't get much easier than this to make a delicious pie. Sometimes the simple things in life are all you need.  You probably have all of the ingredients available, if you're like me, and always have unbaked Pie Crusts in the Freezer for a last minute dessert like this. I love this pie. The second version makes it's own Crust as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - unbaked Pie Shell, your choice.

3 Large Eggs, beaten
1/2 C Granulated Sugar
1/2 tsp Salt
1/2 tsp Nutmeg + additional .
2 2/3 C Whole Milk
1 tsp Vanilla, the best you can afford!

In a large mixing bowl:
Beaten Eggs
Sugar
Salt
Nutmeg
Milk
Vanilla
Whisk well.

Pour into the Pie Shell.
Bake 35 - 40 minutes.
Remove to a rack to cool for 10 minutes.

Sprinkle with additional Nutmeg just prior to serving.
Serve with my favorite Homemade Whipped Cream. (recipe to follow)

Enjoy!
Peace in the Kitchen!



Custard Pie
This one makes it's own crust as it bakes.

Here's what you'll need:
Preheat the oven to 400 degrees
1 - 9" Pie Pan, well Buttered.

1 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 TBS Butter, Melted
3/4 C Granulated Sugar
4 Eggs
2 C Whole Milk
1 C Flaked Coconut
1 tsp Vanilla

In a Mixing Bowl:
Flour
Baking Powder
Salt
Butter
Sugar
Eggs
Milk
Coconut
Vanilla
Mix well with a Wooden Spoon.

Pour into the Pie Pan.
Bake for 25 - 30 minutes, until the Custard sets.
Remove Pan to a rack to cool completely.

Serve with Homemade Whipped Cream. (I've included my favorite recipe)



This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Succotash

I happen to like Succotash. We had a really great recipe at a restaurant in Florida. I think it was decadent because it was floating in butter.
Here's my version, without an excess of butter.

1/4 C Olive Oil
3 TBS Butter
2 Cloves of Garlic, chopped, not minced
1 medium Onion, roughly chopped. I like it to be chunky.
2 Red Bell Peppers , roughly chopped.
2 large Zucchinis, roughly chopped
Try to chop everything in equal sized.
2 - 10oz. packages of Frozen Lima Beans, thawed.
3 C Frozen Corn, thawed.
Salt and Pepper to taste
1 TBS Fresh Thyme Leaves

In a skillet on medium high heat:
Oil
Butter
Heat until melted.
Add:
Garlic
Onion
Sautée 4 minutes.

Add:
Bell Pepper
Zucchini
Lima Beans
Corn
Season to taste.
Stir well and continue to cook for 10 minutes.
Remove from heat.
Stir in Thyme.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Peach Mango Cake

I love this recipe, it uses Silk Dairy Free Milk and Dairy Free Yogurt.

Here's what you'll need:
Preheat the oven to 375 degrees, you'll reduce the heat to 325 degrees just prior to putting the cake in the oven.
1 - 12C Bundt Pan. Choose a simple design. Brush it well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

16 TBS Butter, room temperature
1 1/2 C Granulated Sugar
3 Large Eggs
2 TBS SILK Almond Milk
2 1/2 C Flour
3/4 tsp Baking Powder
1/2 tsp Salt
6 oz. SILK Peach Mango Yogurt
3/4 C Diced Peaches
3/4 C Diced Mango

Glaze:
1/2 C Diced Peaches
1/4 C Water
1 C Confectioner's Sugar

In a large mixing bowl, sift together:
Flour
Baking Soda
Salt
Whisk well.

In another large mixing bowl with an electric hand mixer:
Butter
Sugar
Beat 5 minutes.

Add:
Eggs, one at a time.
Stir in Almond Milk

Add:
Flour
Yogurt
Alternate each addition.

Add:
Peaches
Mango
Mix well with a blending fork.
Pour into Pan.

Reduce heat to 325 degrees.
Bake 1 hour.

Remove to a rack for 10 minutes to cool.
Invert onto a serving platter.

Prepare the Glaze.

Glaze:
In a Food Processor or Blender:
Peaches
Water
Pulse to purée.

Put the Sugar in a mixing bowl and add the Peach purée.
Mix well with a blending fork.
Drizzle over the cake.

Enjoy!
Peace in the Kitchen!

Beet Salad with Avocado, Goat Cheese and Red Onion

I put this together for tonight's dinner.
We had some incredible, simple salads like this in Europe.

Beet Salad with Avocado, Goat Cheese and Red Onion
Original Recipe!

3 Large Beets, about 1 1/2 pounds. ( I used 5 small Beets)
1 tsp Orange Zest
1/4 C Fresh Orange Juice
2 TBS Raspberry Vinegar
1 TBS Maple Syrup
1/4 C Olive Oil
1 - 6oz. package of Fresh Baby Spinach or Mixed Greens.
2 Avocados, sliced
Goat Cheese, crumbled
Sliced Red Onion
Black Pepper to taste

Cook the Beets:
Leave the root intact.
Gently wash them, don't break the skin.
Use a saucepan large enough to give the beets room to boil.
Cover completely with cold water.
Bring to a boil on medium heat.
As soon as the water begins to boil, cook small Beets for 30 - 40 minutes.

Remove from heat.
Drain.
Cover with cold water.
Rub the skin off by hand.
Set aside to cool completely about 30 minutes.

Cut them into wedges.

In a small bowl, make the dressing:
Orange Zest
Orange Juice
Vinegar
Maple Syrup
Whisk well.
Gradually drizzle in Olive Oil and continue whisking to incorporate.

Arrange each plate with a layer of Spinach Leaves.
Add Beets and Avocado.
Sprinkle evenly with Crumbled Goat Cheese and Red Onion.
Season with Pepper to taste.
Serve with a side of Dressing.

Enjoy!
Peace in the Kitchen!

Hershey's Holiday Brownies with Pumpkin Spice or Caramel Apple Kisses filling

When I saw this recipe I was ready for the Holidays to arrive. I like planning our decorations and our menus early. I make the Pumpkin Spice for Thanksgiving and the Caramel Apple for Christmas. Or, both for Thanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan lined with two separate pieces of foil extending 2" over all four sides of the pan. Spray it with a non stick vegetable spray.

1/2 C Unsweetened Cocoa, get the best you can afford.
8 TBS Butter
2 Large Eggs, beaten
1 C Granulates Sugar
1/4 C Flour
1 tsp Vanilla
1/4 tsp Salt

In a medium microwave safe glass bowl:
Butter
Heat in a microwave until completely melted.
Sprinkle with Cocoa Powder and whisk well.

Add:
Eggs, one at a time.
Add:
Sugar
Flour
Vanilla
Salt
Mix well with a blending fork.
Pour into the pan.

Bake for 25 - 30 minutes, until a toothpick in the center comes out clean.
Transfer to a rack to cool completely.

Pumpkin Spice or Caramel Apple Filling:

1/2 C Heavy Cream
1 bag of either  Hershey's Pumpkin Spice or Caramel Apple Kisses
Heat in a saucepan on medium heat until melted, whisk well.
Set aside to cool until it begins to thicken.
Pour over the Brownie layer.
Refrigerate to cool completely.

Chocolate Layer:

6 TBS Butter
4 oz. Dark Chocolate
1 1/2 tsp Light Corn Syrup (I use Lyle's Golden Syrup), it had a richer flavor.

In a medium microwave glass bowl:
Butter
Chocolate
Heat in a microwave until creamy smooth.
Stir in Corn Syrup and mix well.
Pour over the Middle layer.
Refrigerate to chill until firm.

Remove from the pan by lifting the extended foil.
Invert onto a flat cutting surface.
Cut into squares .

Enjoy!
Peace in the Kitchen!