Friday, December 11, 2015

Crockpot Enchilada Dip

Here's a Tex - Mex Dip served with Tortilla Chips or as a Sauce on Enchiladas and Tamales.
We're having a Tex - Mex Tamale Christmas dinner with several side dishes. I'm serving this dip along with the Tamales and as a dip for Enchiladas.







2 C of canned Enchilada Sauce
2 C grated Pepper Jack Cheese
8 oz. Cream Cheese, room temperature, cubed.
1 Jalapeño, seeded and diced.
1 TBS of Taco Seasoning
Tortilla Chips

In a Crock Pot on High layer in the following order:
Enchilada Sauce
Pepper Jack Cheese
Cream Cheese
Jalapeno
Taco Seasoning
Do not Stir.

Cover and Cook on High for 1 hour.

Whisk well.
Reduce Heat to Low.
Cover and continue cooling for 30 minutes.

Serve with:
Tortilla Chips
Enchiladas
Tamales

Enjoy!
Peace in the Kitchen!

Thursday, December 10, 2015

The Top 7 Brands of Cocoa Powder

I often talk about my choice of Cocoa Powder when I need it for Baking or to make homemade Hot Chocolate. My personal favorite id Hershey's Special Dark. It made the list.


7 Best Brands of Cocoa That Every Baker Should Use ...

Enjoy!
Peace in the Kitchen!

Egg Nog Pie

I love everything about Egg Nog and anything made with it.
Here's an easy and delicious Egg Nog Pie.



Here's what you'll need:
1 - pre made Graham Cracker Pie Crust or make a homemade 9" Graham Cracker Crust.

1 - 3.4 oz. package of Vanilla Instant Pudding
1 1/4 C Cold Egg Nog (I only use Promised Land Egg Nog)
1/3 C Whole Milk
1/2 tsp Nutmeg + additional for garnish.
1 C Cold Heavy Cream
1 tsp vanilla
1 TBS Confectioner's Sugar.

In a large mixing bowl with an electric hand mixer.
Pudding Mix
Egg Nog
Milk
Nutmeg
Beat 2 minutes.
Set aside.

In another large bowl with an electric hand mixer:
Heavy Cream
Beat to a soft peak
Add:
Vanilla
Confectioiner's Sugar
Beat to stiff peak.
Fold into the Pudding Mixture by hand.

Spoon into Crust.
Refrigerate for 3 hours.

Serve each slice garnished with Nutmeg.

Enjoy!
Peace in the Kitchen!


Tuesday, December 8, 2015

Fried Green Tomatoes with Jalapeño Tomato Sauce

I love Fried Green Tomatoes. We had and incredible Breakfast of Fried Green Tomato Eggs Benedict at a Restaurant in Rosemary Beach, Florida.
I decided to add this Sauce to the Fried Green Tomato recipe and serve it as an Entrée.








Fried Green Tomatoes with Jalapeño Tomato Sauce


2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow bowl and cover completely with Buttermilk.

In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.

In another shallow bowl:
Flour
Cornmeal
Seasoning
Whisk well

Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.


Jalapeño Tomato Sauce

4 TBS Butter, divided.
1/2 C Diced Celery
1/2 C Diced Red Pepper
1/2 C Diced Onion
Salt and Pepper to taste.
2 Clove od Garlic, minced
1 large Jalapeño, seeded and diced
1/2 C Dry White Wine
1 - 24 oz. can of Rotel Tomatoes with Diced Green Chiles
1 TBS Creole Seasoning
1/4 C Heavy Cream

In a Skillet on Medium Heat:
2 TBS Butter
Heat until melted.
Add:
Celery
Bell Pepper
Onion
Salt and Pepper
Sauté 5 minutes.

Add:
Remaining Butter
Garlic
Jalapeño
Cook 1 minutes.

Add:
Wine
Cook 3 minutes.

Add:
Tomatoes
Creole Seasoning
Stir to mix well.

Reduce heat to Low.
Continue cooking for 8 - 10 minutes.
Remove from heat.

Add:
Cream
Whisk well.

Serve hot with Fried Green Tomatoes.

Enjoy!
Peace in the Kitchen!










Saturday, December 5, 2015

Holiday Dessert Dips

I recently discovered recipes for Dessert Dips. These can be served with a variety of cookies, crackers, or pretzels. Here are three of my favorites.










Holiday Dessert Dips

Chocolate Oreo Cookie Dip:

1 container of frozen Cool Whip, thawed.
1- (3.4 oz.) box of Instant Chocolate Pudding Mix
10  Oreo Cookies, crushed in zip lock bags or pulsed in a food processor. Reserve 1 TBS for garnish.
1/2 C chopped Pecans. Reserve 1 TBS for Garnish.


In a large bowl:
Cool Whip
Pudding Mix
Whisk well.

Add:
Oreos
Pecans
Fold in by hand.

Transfer to a serving bowl.
Sprinkle evenly with reserved Cookies and Pecans.

Cover with plastic wrap and refrigerate 30 minutes.

Serve with Chocolate Graham Crackers, Pretzels and Chocolate Wafers.

Enjoy!
Peace in the Kitchen!


Egg Nog Dessert Dip:


2 C Heavy Cream
2 tsp Vanilla
2 TBS Confectioner's Sugar
1 - (3.4 oz) box of Instant Vanilla Pudding Mix.
1 1/2 C Egg Nog
1 tsp Nutmeg + additional for garnish.



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.

In large bowl:
Pudding Mix
Egg Nog
Nutmeg
Whisk well and set aside for 5 minutes.

Fold the Whipped Cream into the Pudding Mixture by hand.
Transfer to a serving bowl.
Sprinkle evenly with reserved Nutmeg.

Cover with plastic wrap and refrigerate 30 minutes.

Serve with Vanilla Wafers, Chocolate Wafers and Ginger Snaps.

Enjoy!
Peace in the Kitchen!



Peppermint Dessert Dip:

4 oz. Cream Cheese, room temperature.
1 container of Frozen Cool Whip, thawed.
1/4 C finely crushed Peppermint Candy Canes. Reserve 1 TBS for Garnish.
1/2 C  Miniature White Chocolate Chips.

In a large mixing bowl with an electric hand mixer:
Cream Cheese
Beat until creamy smooth.

Add:
Cool Whip
Beat just until combined well.

Fold in Peppermint Candy by hand.
Fold in  White Chocolate Chips by hand.
Transfer to a serving bowl.

Sprinkle evenly with reserved Peppermint Candy.
Cover with plastic wrap and refrigerate for 30 minutes.

Serve with Chocolate Wafers, Vanilla Wafers, and Pretzels.

Enjoy!
Peace in the Kitchen!


















Thursday, December 3, 2015

Pumpkin Bars

These are simply delicious.

Pumpkin Bars



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Baking Pan lined with Foil extending 2" over all 4 sides, sprayed
lightly with a Cooking Spray.

8 TBS Butter, melted and cooled to room temperature, set aside.
1 Egg
1 C Brown Sugar
3/4 C  100% Pure Pumpkin
1 TBS Vanilla
2 tsp Pumpkin Pie Spice
1 1/4 C Flour
3 TBS Granulated Sugar mixed with 2 tsp Cinnamon for dusting.

In a large Mixing Bowl:
Butter
Egg
Brown Sugar
Pumpkin
Vanilla
Pumpkin Pie Spice
Whisk well.

Add:
Flour
Stir with a Blending Fork just to combine.
Pour Batter into the Pan.
Sprinkle the top evenly with the Sugar/Cinnamon mixture.

Bake 25 - 27 minutes until a toothpick in the center comes out clean
Remove Pan to a rack to cool completely. At least 30 minutes.
Remove to a flat surface. Remove the Foil.
Cut into squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!





Wednesday, December 2, 2015

Egg Nog Ice Cream

I love all things Egg Nog. I don't make Ice Cream often but I like this one. I always think it's easier to buy it than make it, and the amount I make at home is usually small. I decided to simply post the link to this recipe.



http://www.savorysimple.net/baileys-ice-cream/

Enjoy!
Peace in the Kitchen!