Thursday, October 8, 2015

Mexican Coffee

Here's a great dinner coffee to serve with Mexican Wedding Cookies
after our Tamale Christmas Dinner.

Mexican Coffee

3/4 C Coffee Grounds for a Drip Coffee Maker
2 tsp Cinnamon
6 C Water
1 C Half and Half
1/3 C Chocolate Syrup
2 TBS Brown Sugar
1 tsp Vanilla

Put the Coffee Grounds and Cinnamon in the basket of a Coffee Maker.
Add the 6 C of Water and brew.

In a medium saucepan on low heat:
Half and Half
Chocolate Syrup
Brown Sugar
Whisk well.
Heat until the Sugar is completely dissolved.
Add Brewed Coffee.
Remove from heat.
Whisk well.

Serve in individual coffee cups.
Yields about 6 servings.

Peace in the Kitchen!

Mexican Corn Stuffing Casserole

We're having a Tamale Christmas Dinner this year. This is one of the side dishes we'll serve.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart Casserole Dish, sprayed generously with a Cooking Spray.

Mexican Corn Stuffing Casserole

5 C prepared, crumbled Corn Bread
1 (15oz.) can of Creamed Corn
1 C diced Onion
1 C diced Red Pepper
1 (4oz.) can of diced Green Chiles
1 C Shredded Cheddar Cheese
1/2 C Shredded Monterey Jack Cheese
1 large Egg, beaten
2 tsp Finely chopped Fresh Cilantro
1/2 tsp Chile Powder

Place the crumbled Corn Bread on a Sheet Pan and bake for 20 minutes. Stir occasionally.

In a large Mixing Bowl:
Red Pepper
Green Chiles
Cheddar Cheese
Monterey Jack Cheese
Chile Powder
Mix well to combine all ingredients.
Corn Bread and toss to combine well but not over mixed.
Pour into the Casserole.
Bake  covered 35 - 40 minutes.
Uncover and continue to bake an additional10 minutes.

Peace in the Kitchen!

Crock Pot Refried Beans

We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
We're planning to have a Tamale Christmas Dinner this year and I'll make these to accompany the meal.
These turned out perfectly. I don't think I'll ever buy canned Refried Beans again.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
The Packet of Seasoning
Cayenne Pepper
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Peace in the Kitchen!

Wednesday, October 7, 2015

Vampire Cookies

These are a very clever Halloween Cookie. You don't need a recipe to create them. You can purchase all of the ingredients, Chocolate Chip Cookies,  Red Canned Icing , Miniature Marshmallows and Slivered Almonds.

Peace in the Kitchen!

Monday, October 5, 2015

Sweet Bread

This recipe has been in my file since 1978. I made it often. It was given to me by a friend. It was their family recipe.  I thought it was on the Blog and just discovered today that I never posted it.

Here's what you'll need:
Preheat the oven to 350 degrees.
Loaf Pans 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.

4 C of Sifted Flour
8 TBS Butter
1 tsp Baking Powder
1 tsp Salt
2 C Granulated Sugar
1 Egg
2 tsp Vanilla
1 package of Shredded/Flaked Coconut
1 C of Dark Raisins covered with water and soaked for 12 hours. (use the water in the dough)

Mix all ingredients in a large mixing bowl, by hand.
Spoon the dough into Loaf Pans.
Bake for 30 - 45 minutes, until the top is dark brown.

Peace in the Kitchen!

Saturday, October 3, 2015

Giant Lima Bean Casserole

Fall is here and there's a chill in the air. It's this time of year that I start preparing Soups and Casseroles. Today I'm making a Vegetarian Irish Stew and I thought I'd post this soup/casserole

Giant Lima Bean Casserole:

Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish

1 C Dried (Goya Large Lima Beans) covered with cold water and set aside overnight.
1 TBS Olive + additional.
1 Large Onion, diced.
3 Cloves of Garlic, minced
2 TBS Tomato Paste
2 (28oz.) cans of Whole Peeled Tomatoes , drained and roughly chopped.
4 1/2 C Water
1 TBS Red Wine Vinegar
5 C Chopped Arugula
1 C Crumbled Feta Cheese
3 - 5 TBS Chopped Fresh Dill

In the Casserole Dish on medium heat:
Oil, until hot.
Sauté 10 minutes, stirring often.
Tomato Paste
Cook 3 minutes.

Bring to a boil.
Reduce heat.
Cover, with the lid ajar and simmer for 2 hours.

Stir to combine well.

Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.

Peace in the Kitchen!

Friday, October 2, 2015

Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing

Here's another Fall recipe that uses Pure Pumpkin Puree. I don't think I can ever have enough Pumpkin recipes when Fall arrives. We have an annual October Block Party on our Cul de Sac and I try to find new recipes to make every year. We have amazing cooks and Bakers on our street and I come away with great recipes too.

Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing

Here's what you'll need:
Preheat the oven to 375 degrees.
2 - Muffin Tins with 12 wells. Lined or 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. If lined, I recommend spraying the liners with Cooking Spray.

2 1/2 C Flour
3 tsp Pumpkin Pie Spice
1/2 tsp Baking Powder
1/2 tsp Baking Soda
8 TBS Butter, room temperature.
3/4 C Granulated Sugar
1/3 C Brown Sugar
2 Large Eggs
1/2 C Whole Milk
1/4 C Sweetened Condensed Milk
1 C Pure Pumpkin

1 recipe of Cream Cheese Icing, recipe to follow.

In a medium bowl, sift together:
Pumpkin Pie Spice
Baking Powder
Baking Soda
Whisk well.
Set aside.

In a medium bowl:
Whole Milk
Sweetened Condensed Milk
Whisk Well.

In a large Mixing Bowl with an electric hand mixer or a Stand Mixer with a Paddle Attachment:
Granulated Sugar
 Brown Sugar
Beat for 3 minutes.

Eggs, one at a time.

The bowl of wet ingredients.
Mix well.

The bowl of dry ingredients.
Mix well.

Divide the batter among the 24 wells.
Bake 20 - 25 minutes.
A toothpick in the venter should come out clean.

Remove pan to a rack to cool completely.
Frost them with the Cream Cheese Icing.

Pumpkin Cream Cheese Icing:
4 C Confectioner's Sugar
1 tsp Cinnamon
1/4 tsp Ground Nutmeg
12 oz. Cream Cheese, room temperature
8 TBS Butter, room temperature
1/3 C Pure Pumpkin

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat until combined and creamy smooth.

Slowly Add:
Confectioner's Sugar
Beat until well combined.

Mix slowly just until incorporated.

Peace in the Kitchen!