Fried Green Tomatoes with Jalapeño Tomato Sauce

I love Fried Green Tomatoes. We had an 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!

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!

• 
  

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!

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!

Christmas Bundt Cake and my Homemade Whipped Cream Recipe.

This is the perfect Holiday Cake. I make it in a Nordic Ware Bundt Pan in a Wreath Design.

Here's what you'll need:
Preheat the oven to 325 degrees
1 - Decorative Christmas design (12 C) Bundt Pan. I have a Wreath design that I make it in.
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. It's a no fail release for the most intricate designed Bundt Pans.

2 C Dried Cranberries
3 C Cake Flour
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
20 TBS Butter (2 1/2 sticks), room temperature.
8 oz. Cream Cheese, room temperature.
3 C Granulated Sugar
6 Egg, room temperature
2 tsp Vanilla
1 1/2 C Roughly Chopped Pecans.
Confectioner's Sugar for Dusting.

In a Saucepan on medium heat:
Cranberries
Cover completely with water.
Bring to a Simmer.
Remove from heat.
Cover and set aside.

In a large bowl, sift together:
Flour
Cinnamon
Ginger
Salt
Whisk well and set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Beat for 2 minutes. Scrape sides as needed.

Add:
Sugar
Beat for 5 minutes.
Add:
Eggs, one at a time until each addition is incorporated.

Add:
Vanilla
Beat just to combine.

Add:
Flour mixture.
Beat just until well combined.

Drain Cranberries.
Dry them in Paper Towels,
Add to the Batter.
Mix just until well combined.

Add:
Pecans
Mix just until well combined.

Pour Batter into the Pan.
Bake for 1 1/4 - 1 1/2 hours.

Remove the Pan to a rack to cool for 10 minutes.
Invert the cake onto the rack to cool completely.

Transfer the cake to a Serving Platter.
Dust generously with Confectioner's Sugar.
Serve with 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!

Spinach Casserole

I don't really have an introduction for this recipe. I simple love Spinach dishes!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - well buttered 1 1/2 quart Casserole dish.

2 - 10 oz. packages of frozen, chopped Spinach, thawed and squeezed dry in Paper Towels.
2 Large Eggs, beaten.
2 TBS Herb Seasoned Bread Crumbs. (you can use plain bread crumbs, seasoned with your own choice of dry herbs)
1/2 C Cottage Cheese.
1/4 C Grated Parmesan Cheese.
Salt and Pepper to taste.

Put all ingredients in a Large Mixing Bowl and stir to combine well.
Pour into the Dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!

White Cake with Cranberry Filling and Orange Buttercream Icing.

I think this is the perfect Christmas Dessert. I would Garnish it with artificial Holly Leaves and Red Berries. It would be a very decadent cake to serve to family or guests.

I simply posted the link to the recipe.

White Cake with Cranberry Filling and Orange Buttercream


Enjoy!
Peace in the Kitchen!

Crock Pot Tofurky Roast

Here's the way I'm cooking my Tofurky Roast this year.

1 - Thawed Tofurky Vegetarian Roast
1 can of Whole Berry Cranberry Sauce
1 package of Vegetarian Onion Soup Mix
16 oz. of Vegetarian Chicken Broth
1 TBS Garlic Powder

In a Crock Pot:
Cranberry Sauce
Onion Soup Mix
Broth
Garlic Powder
Stir to mix well.

Add:
Tofurky Roast
Cook covered on High for 2 hours if thawed, 3 hours if Frozen.
Baste every half hour.

Enjoy!
Peace in the Kitchen!

Grilled Macaroni and Cheese

What a brilliant concept..........for kids!
Let's just combine 2 of their favorite foods, Grilled Cheese and Macaroni and Cheese.
I need to test this on some kids to see if they love it as much as I love the idea!

Here's the link to the recipe:
http://del.sh/6181BRazt

Enjoy!
Peace in the Kitchen!

Cannoli Dip

I'm getting lazy posting and sharing links.
Here's the latest dip recipe that's interesting for the Holidays.
Another non healthy, yummy appetizer.

http://del.sh/6005BRTmV

Enjoy!
Peace in the Kitchen!

Snowy Chocolate Cereal Pinecones

I had to share the link for these very cool Pine Cones. I happen to love Pine Cones and always have containers of them in the house. We have a forest of Pine trees in our back yard. I use them for decorations throughout the year. I knew that I would love these.

http://del.sh/6189BRrRL


Enjoy!
Peace in the Kitchen!

Pecan Dump Cake

Oh my......... this is the easiest, most decadent Pecan Dessert. This is the perfect dessert for Thanksgiving.
I won't say that it's healthy but all things in moderation when the dessert is as delicious as this one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" glass Casserole Dish

6 TBS Butter (no substitute)
1 C Pecan Halves + 1/2 C Chopped Pecans
1 1/2 C Self Rising Flour (no substitute)
1 1/2 C Granulated Sugar
2/3 C Whole Milk
1 tsp Vanilla
1 1/2 C Dark Brown Sugar
1 1/2 C Hot Water

In the Casserole Dish, in the Oven:
Melt the Butter.
Swirl to coat evenly.

Add:
Pecan Halves evenly distributed over the Butter.

In a mixing bowl:
Flour
Sugar
Milk
Vanilla
Whisk just to combine, don't over mix.
Pour Batter evenly over the Pecans, do not stir.

Evenly sprinkle Brown Sugar over the Batter, do not stir.

Gently pour Hot Water evenly over the Brown Sugar, do not stir.
Sprinkle evenly with Chopped Pecans, do not stir.

Bake 30 - 35 minutes.

Serve with Homemade Whipped Cream!

Enjoy!
The Holidays!

Hazelnut Truffles

I have several recipes for Truffles on the Blog. Someday I'll post them all together in a collection.

Frangelico Hazelnut Liqueur

Hazelnut Truffles

Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper

10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.

In a Double Boiler:
Chocolate Chips
Butter
Cream
Nutella
Heat and stir until creamy and smooth.
Set aside for 10 minutes.

Whisk in:
Vanilla
Liqueur

Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)

Enjoy!
Peace in the Kitchen!

Cranberry Crumble Pie

This is just another one of my favorite recipes made with Cranberries. I have so many Cranberry Recipes.

This is really simple and delicious.

Cranberry Crumble Pie

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" Pie Pan 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.

1 C Old Fashioned Oats

1/2 C Flour

1 - 16 oz. can of Whole Berry Cranberry Sauce

1 C Dark Brown Sugar

8 TBS Cold Butter, cubed

In a large mixing bowl:

Oats

Flour

Brown Sugar

Mix well with a blending fork.

Cut in Butter a few cubes at a time with a Pastry Blender.

Press half of the mixture in the bottom of the Pie Pan.

In a mixing bowl:

Cranberry Sauce.

Stir well with a Silicone Spatula or a large Spoon. 

Spread evenly over the Crust.

Evenly sprinkle the remaining Crumble over the top of the Cranberries.

Bake 45 mins. to 1 hour.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!

Peace in the Kitchen!

Basic Holiday Cookie Dough, Royal Icing Recipe and Icing Technique Video

I decided to post two basic recipes for Holiday Cookie Dough. The Holiday Baking Season begins in our kitchen with Cookies. Here are my favorite recipes for basic Sugar Cookies and Gingerbread Cookies. I've included a recipe for Royal Icing and Southern Living's Video on  How to Flood Icing for Sugar Cookies. Merry Christmas from our House to Yours!

Sugar Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

16 TBS Butter, room temperature
1 C Granulated Sugar
1 tsp Vanilla
1/2 tsp Almond Extract
1 Egg
2 tsp Baking Powder
3 C All Purpose Flour

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Vanilla
Almond
Egg
Mix until well combined.

In a mixing bowl:
Baking
Powder
Flour
Whisk well.

Gradually add Dry ingredients to Wet ingredients in the Stand Mixer.
Mix just until well combined.

Do Not Chill the Dough.

Roll out onto a floured surface 1/4" thick.
Cut out cookies with gently floured Holiday Shaped Cookie Cutters.

Bake 6 - 8 Minutes.
Remove pan to a rack and cool for 10 minutes.
Transfer Cookies to the rack to cool completely.
Decorate as desired.


Enjoy!
Peace in the Kitchen!


Gingerbread Cookie Dough

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 C Dark Brown Sugar, well packed.
1/3 C Crisco
1 1/2 C Lyle's Black Treacle
1 1/2 C Ice Cold Water
7 C All Purpose Flour
2 tsp Baking Soda
2 tsp Ground Ginger
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ground Cloves
1/2 tsp Salt

In a Stand Mixer with a Paddle Attachment:
Sugar
Crisco
Treacle
Water
Beat 5 minutes.

In a large Mixing Bowl:
Flour
Baking Soda
Ginger
Allspice
Cinnamon
Clove
Salt
Whisk well.
Gradually Add this to the Wet ingredients in the Stand Mixer.
Mix until well combined.

Wrap in Plastic Wrap and refrigerate for 2 hours.

Roll dough 1/4" thick onto a floured surface, in batches.
Cut out desired shapes with floured Cookie Cutters.

Place cookies 2" apart on the Sheet Pans.
Bake 10 - 12 minutes.

Remove pans to a rack to cool 10 minutes.
Transfer Cookies to the rack and cool completely.
Decorate as desired.

Enjoy!
Peace in the Kitchen!

There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS  Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Enjoy!
Decorating your Holiday 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!

Cranberry, Orange and Almond Shortbread Cookies

I'm always researching new cookie recipes. I enter the annual Dallas Morning News/Central Market Holiday Cookie Contest. We have access to hundreds of cookie recipes over the years. This was my 7th year in the competition and I won 2nd place in the Easy Category. Here's one of my favorites. I researched several recipes for this cookie and here's what I came away with.

Cranberry, Orange and Almond Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.
Toast the Slivered Almonds in a single layer on an unlined Sheet Pan for 3 -4 minutes.

16 TBS Butter, softened
1 C Confectioner's Sugar
3/4 tsp Almond Extract
1/2 tsp Salt
2 C Flour
1 TBS Orange Zest
2/3 C Toasted Sliced Almonds
1/3 C. Dried Cranberries

In a Stand Mixer with a Paddle Attachment:
Butter
Confectioner's Sugar
Almond Extract
Salt
Beat for 5 minutes on medium speed.

Reduce Speed.
Add:
Flour, gradually.
Orange Zest
Mix to form a Dough.

Fold in, by hand:
Almonds
Cranberries

Form the Dough into a ball.
Form it into a 2" diameter log and wrap it in plastic wrap.
Refrigerate for 1 hour.

Slice 1/4" thick cookies.
Place them 1" apart on the Sheet Pans. Bake 20 minutes.
The edges should begin to turn light golden brown.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

We host many parties and I'm always in search of interesting Hors d'oeuvres. Here's a new one to add to my collection of appetizers. I also have a recipe on the Blog for Artichoke Ball Hors d'oeuvres that was given to me by a neighbor.

Spinach Ball Hors d'oeuvres with my homemade Mustard Sauce

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 1 1/4" Cookie Scoop

2 - 10 oz. packages of Frozen Chopped Spinach. Thaw, drain and squeeze dry between paper towels. Separate the Spinach with a fork to loosen it. Set aside in a large mixing bowl.


Add:
2 C Herb Seasoned Stuffing Mix.
1/4 C Finely diced Onion
3 Eggs
1 C Grated Parmesan Cheese
8 TBS Butter, melted
1/8 tsp Nutmeg

Mix well with a Blending Fork.
Cover with Plastic Wrap and refrigerate for 30 minutes.

Use the Cookie Scoop to form Balls and drop them 1" apart onto the Sheet Pan.
Bake for 12 - 15 minutes, until they begin to turn Golden Brown.

Serve with my homemade Mustard Sauce:


This recipe makes about 2 1/2 cups.

4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp of mustard seeds, according to taste.  (some of the seeds can be crushed) This makes a spicy Mustard. I use this in place of any traditional Mustard. I prefer the taste of Homemade Mustard.

In a Medium Mixing Bowl:

Flour
Dry Mustard
Whisk well.

Whisk in the boiling water.

Add:
Sugar
Vinegar
Salt
Whisk well.

Add Mustard Seed
Whisk well.
Allow to cool completely at room temperature and refrigerate before using.
Keep refrigerated in a jar!

Enjoy!
Peace in the Kitchen!

Baked Florentine Pasta

I love anything baked in a Springform Pan, whether it's Savory or Sweet. Here's a great Entrée.

Baked Florentine Pasta

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan sprayed well with a vegetable cooking spray.

This is my favorite Springform Pan from Pampered Chef.
It has a tempered glass bottom.

1 - 10 oz. package of Frozen Chopped Spinach, thawed.
Squeeze out any raining liquid between Paper Towels.

1 - 16 oz. package of Penne Pasta prepared according to cooking directions.
2 1/2 TBS Butter
3 Large Shallots, diced.
2 TBS Flour
1 1/2 C Heavy Cream
1/2 C Ricotta Cheese
4 oz. Fresh Asiago Cheese, shredded, divided.
10 Large Eggs, beaten.
1/3 C Chopped Fresh Parsley
1 TBS Finely Chopped Chives
2 tsp Salt
1 tsp Pepper

In a medium saucepan on medium heat:
Butter
Heat until melted.

Add: Shallots
Sauté 5 minutes.
Whisk in Flour until smooth.

Add:
Cream, gradually. Whisking constantly until it begins to thicken and bubble.

Add:
Ricotta Cheese
1/2 C Asiago Cheese
Whisk well and remove from heat.

In a large mixing bowl:
Eggs
Flour mixture.
Whisk well.

Add:
Spinach
Parsley
Chives
Salt
Pepper
Mix well with a Blending Fork.

Add:
Cooked Pasta.
Mix well.

Evenly Sprinkle 1/4 C of the Asiago Cheese onto the sides and bottom of the pan.
Pour in the Pasta.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Release the Springform Pan and transfer to a Serving Platter.

Sprinkle the top evenly with the remaining Asiago Cheese.

Slice to serve.

Enjoy!
Peace in the Kitchen!

Peanut Butter and Jelly Pie

All I can say about this recipe is........... why not! What kid doesn't like Peanut Butter and Jelly Sandwiches? And.......... then we grow up we get to enjoy Peanut Butter and Jelly Pie.
The recipe calls for your favorite Jelly. I happen to be a fan of Jam, so I make mine with Raspberry, Blackberry or Strawberry Jam.

Here's what you'll need:
1 - 9" Pie Pan
1 - Pre Made and Pre Baked Pie Crust for the 9" Pie Pan. You can buy one or bake your own.

Filling:
1 C Heavy Cream
1/2 C Confectioner's Sugar
1 1/4 C Creamy or Crunchy Peanut Butter .
8 oz. Cream Cheese, room temperature.
1/2 C Granulated Sugar
2 tsp Vanilla
1/2 C Jelly or Jam

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Whip to Soft Peak.

Add:
Confectioner's Sugar
Whip to Medium Peak.
Transfer to a bowl and set aside.
Clean the Mixer Bowl.

In the Stand Mixer with a Paddle Attachment:
Peanut Butter
Cream Cheese
Granulated Sugar
Beat for 5 minutes, scraping the bowl as needed.

Add:
Vanilla
Beat just until combined.

Fold in the Whipped Cream by hand.

Pour into the Crust.
Smooth evenly with an offset spatula.
Refrigerate for 30 minutes.
Remove from refrigerator.
Spread Jelly or Jam evenly over the top.
Keep chilled until ready to serve.

Enjoy!
Peace in the Kitchen!

Roasted Hatch Green Chile Soup

We love Soups made with Roasted Hatch Green Chiles or Roasted Jalapeño Chiles. The creamy ones are incredible. Here's my latest version of Roasted Hatch Green Chile Soup.

Now it needs the Heavy Cream.

Still needs the Tomatoes and Mushrooms to finish the recipe.

This is the final soup with the Tomatoes and Mushrooms added.

4 - canned Roasted, Whole Hatch Green Chiles, diced. I find that the canned ones are just as good and saves me the trouble of roasting them myself.
2 Carrots, diced
1/2 C diced Onion
2 Cloves of Garlic, minced
2 TBS Olive Oil
2 TBS Butter, room temperature
1/4 C Flour
1/2 tsp Salt
2 1/2 C Vegetarian Chicken Broth
1/2 C Heavy Cream
1/2 C drained, canned Diced Tomatoes.
1/4 C Sliced Fresh Button Mushrooms

In a Cast Iron Dutch Oven or a Soup Pot on medium high heat:
Olive Oil
Heat first.

Add:
Carrots
Onion
Cook 3 - 5 minutes

Add:
Garlic
Hatch Green Chiles
Cook 1 minute.

Add:
Butter, until melted.

Add:
Flour, slowly
Salt
Whisk well.

Add:
Broth, a ladle at a time.
Whisk well after each addition.
Bring to a Boil for 5 minutes.

Add:
Heavy Cream
Bring back to a Boil.
Reduce heat to a simmer.
Use an immersion blender and puree the soup until creamy smooth.

Add:
Tomatoes
Mushrooms
Simmer for 5 minutes.
Serve hot!

Enjoy!
Peace in the Kitchen!

Texas Cranberry Margarita #2

It's always Margarita Time in Texas, we just mix up the ingredients according to the Season. This is our choice for Thanksgiving and Christmas.

Texas Cranberry Margarita

Here's what you'll need for each cocktail:

1 Cocktail Shaker
1 C Ice Cubes
2 oz. Silver Tequila
The Juice of 1 Lime
1 1/2 TBS Whole Berry Cranberry Sauce
1 tsp Honey

Fill Shaker with:
Ice
Tequila
Lime Juice
Cranberry Sauce
Honey
Shake, strain into a Margarita Glass.

Enjoy!
Peace in the Kitchen!