Nutella Breakfast Crescent Roll Ring

We made a Nutella Christmas Tree this year for the Holidays. Although it was delicious, it was a bit daunting to make for the first time. It was time consuming. Here's the same flavor in an easier version
The amount of Nutella and Hazelnuts is your choice so I didn't add any amounts in the recipe. This is an adaptation of a recipe from Pillsbury.

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

1 can of Pillsbury  Crescent Recipe Creations Seamless Dough
A jar of Nutella
Toasted and chopped Hazelnuts
1 Egg, beaten
Confectioner's Sugar

On a flat work surface:
Roll out the dough to a 13" X 8" Rectangle with the Longest Side facing you.
Spread a good amount of Nutella ,evenly over the Dough, leaving a 1/4" edge on all 4 sides.
Sprinkle evenly with Chopped Hazelnuts.
Roll the Dough from the longest side, as tightly as you can.
Pinch the Dough to seal it along the length of the roll.

Transfer to the Sheet Pan with the seam side down.
Slice the roll in half lengthwise with a sharp Chef's Knife.

Keep the cut sides up and twist the two halves together.
Shape into a ring and pinch the ends of the Dough together.
Brush the entire ring with an Egg wash.

Sprinkle with additional Hazelnuts.
Bake 20 - 25 minutes. Watch carefully to make sure it turns golden brown and doesn't burn.

Remove the pan to a rack and cool for 5 minutes.
Transfer the Ring to a Serving Platter.
Just prior to serving, dust the Ring with Confectioner's Sugar.



Enjoy!
Peace in the Kitchen!

Upside Down Sweet Onion Cornbread Baked in a Cast Iron Skillet

I just received this recipe from a Blog that I follow and I'm one of their administrators. This sounds delicious. We love Vidalia Onions and Cornbread. I've adapted the recipe to make it my own.



Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 10" Cast Iron Skillet

3 Vidalia Onions, slice two of them 1/4" slices and leave the slices intact. Roughly chop the third one.
4 TBS Onion
2 TBS Butter
2 TBS Vegetable Oil
1 1/2 C Cornmeal
1 C Flour
1 tsp Salt
1/3 C Granulated Sugar
1 TBS Baking Powder
4 Eggs, beaten.
16 oz. Small Curd Cottage Cheese


In the Cast Iron Skillet:
Butter
Oil
Heat in the oven, as it preheats, until the butter is melted.
Swirl the Butter and Oil to coat the skillet. Brush to coat the sides.

Add:
Onion Slices
Fit them all into the bottom of the pan.

In a medium mixing bowl:
Cornmeal
Flour
Sugar
Salt Baking Powder
Whisk well.

In large mixing bowl:
Eggs
Cottage Cheese
Whisk well.
Add:
Cornmeal mixture.
Stir by hand to combine well.
Fold in the Chopped Onion by hand.

Pour the Batter into the Skillet.
Bake 25 - 30 minutes.

Remove the Skillet to a rack to cool for 10 minutes.
Run a paring knife around the edge of the Skillet.
Place a large serving Skillet over the top of the Skillet and carefully invert the Cornbread onto the Skillet. The Onions on the bottom make a great presentation for serving.

Serve warm.

Enjoy!
Peace in the Kitchen!

Egg Nog

I have several recipes for homemade Egg Nog. I recently saw this video for a new Egg Nog recipe and I think this could be my favorite one. I decided to post the link to a video showing how to make it. This Egg Nog mixture is prepared by heating the base. I've never used this method. I think this may be the best homemade Egg Nog I've ever seen.
I hope all of you that love Egg Nog as much as I do will try this.
In the video the recipe is doubled.

https://youtu.be/LBAM9PR1DIQ


In the Video the following recipe was doubled:

4 C Whole Milk
2 C Heavy Cream
2/3 C Granulated Sugar
6 Egg Yolks
A Pinch of Salt


6 TBS Granulated Sugar
6 Egg Whites

1 tsp Nutmeg
2 tsp Vanilla


In a Saucepan on medium heat:
Milk
Cream
Heat just until warm.

In a mixing bowl:
2/3 C Sugar
Egg Yolks
Salt
Whisk well until the Yolks are creamy and pale yellow.

Ladle a bit of the warm Milk into the Egg Yolks.
Whisk constantly until well combined.
Add the Yolk mixture back to the Saucepan.
Heat until it reaches 160 degrees using a Candy Thermometer.
Remove from the heat.
Allow to cool completely.

In a large Copper or Stainless Steel Bowl, or a Stand Mixer with a Whisk Attachment:
Egg Whites
6 TBS Sugar
Beat to Soft Peak.

Stir the Nutmeg and Vanilla into the Milk/Egg base.
Fold in the Egg Whites until well combined.
Cover and refrigerate until ready to serve.


Enjoy!
Peace in the Kitchen!

Nutella Christmas Tree

A friend of ours in The South of France made one of these and we loved it. We're making one for our Christmas Eve Dinner.
I hope that I can explain the directions so you'll understand the way the Tree is created.  I photographed the process. For our first time making one, it turned out really well. It's a clever treat for Christmas. Only the French could come up with a pastry like this! I'm sure that the more I make it, the better it will look. I will eventually perfect it. 

2 layers of dough.

Second layer of Nutella.

Third layer of dough.

Last layer of Nutella.

4th and final layer of dough.

Use clear ruler and just score along the trunk
as a guideline for cutting the branches.

Cut 1" branches all the way through the dough at 1" intervals.

Twist the branches two times starting at the bottom.
As you work your way up to the shorter branches, twist the dough once.

Here's what you'll need:
A Large Sheet Pan
Parchment Paper
1 Jar of Nutella, slightly warmed to make it spreadable.

Dough Ingredients:
3 1/2 C Bread Flour
1/3 C Granulated Sugar
1/8 tsp Salt
2 tsp Instant Dry Yeast
1 C Warm Milk
2 Egg Yolks,  keep the Whites, you'll need them. Whisk the Whites in a small bowl with a bit of milk for the Egg wash just before you pop it in the oven.
1 oz. Butter softened.

Put all of the Dough ingredients in a large mixing Bowl.
Mix well with a blending fork and then your hands.
The dough will be very sticky.
Knead it on a flat surface for about 10 minutes.
Add a bit more warm milk if the dough appears to be too dry.

Rub 1 TBS of Vegetable Oil in a glass bowl.
Add the Dough Ball.
Cover with Plastic Wrap.
Put it in a warm place to rise for 1 hour.

Remove the Dough to a flat surface and divide into 4 equal pieces.
Use 1 piece at a time on a lightly floured surface.
Use a rolling Pin to roll out the dough into a large, thin triangular shape.
As you roll it, stretch it into the triangle shape.
Trim the bottom of the triangle to create a trunk about 3" - 4" long X 2" wide.
At this point you should have a shape that resembles a tree with a trunk at the bottom.
(To make the remaining shapes, it helps to make a template from a piece of Parchment Paper to use as a guide.) This will be based on the size of the first tree shape you make.

Gently transfer the tree shape to a piece of Parchment Paper that's been cut to the size of your Sheet Pan.
Spread a thin layer of warmed Nutella over the entire surface of the tree, including the trunk.
Set this aside.

Take the second piece of Dough and repeat the exact same procedure , cutting another tree shape exactly the same size as the first one.
Gently transfer it on to the top of the first tree.
Spread it with a thin layer of Nutella.

Make the third shape and repeat, placing it on top of the second layer and spread it with Nutella.

Make the fourth and final tree shape and gently place it on top of the others.
Gently smooth out the tree with a rolling pin.
Trim the sides and the trunk to create a perfect tree shape, using a sharp paring knife.

Use the paring knife and gently score a perforated line all the way up the tree using the outside edges of the trunk as a guide. Do not cut through the dough.

Beginning at the bottom of the tree, make a cut 1" from the bottom of the tree on both sides of the trunk that you just scored. Just cut up to the scored line.
Continue cutting 1" strips until you reach the top of the Tree.

You've now created the branches of the Tree.
Twist each branch 2 turns. As you get up to the smaller branches just twist once.
Transfer the Tree on the Parchment Paper to the Sheet Pan.
Cover with a Damp Kitchen Towel for 40 minutes.
Brush the entire tree with an Egg Wash using the Egg Whites that have been whisked with a bit of milk. Sprinkle the ends of the branches with Sanding Sugar.
Bake for 15 minutes.

Remove pan to a rack to cool completely.
Transfer to a serving platter and dust with confectioner's sugar.

Enjoy!
Peace in the Kitchen!

Kris Kringle Cookies

This is a clever, colorful Christmas Cookie. I've made Red Velvet Krinkle Cookies and they are colorful and flavorful.  The recipe is on the Blog. It's a great cookie for the Christmas Holiday. I like the fact that these combine two very traditional Christmas colors, Red and Green.

Kris Kringle Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lines with Parchment Paper.
A 1 1/4" Cookie Scoop

In this cookie recipe you'll be using two Cake Mixes.

Red Velvet Dough:
1 Box of Red Velvet Cake Mix.
1/3 C Vegetable Oil
2 Eggs

Green Dough:
1 Box of White Cake Mix
1/3 C Vegetable Oil
2 Eggs
1 tsp Vanilla
8 - 10 drops of Green Food Coloring.

Confectioner's Sugar for rolling the cookies before baking.

Instructions:

Red Dough.
In a medium mix bowl:
Red Velvet Cake Mix
Oil
Eggs
Mix together with a Blending Fork.

Green Dough.
White Cake Mix
Oil
Eggs
Vanilla
Food Coloring
Mix together with a Blending Fork.

Wrap each dough separately in Plastic Wrap and refrigerate for 2 hours.

Place each color in two separate bowls.
Use the cookie scoop and scoop a bit of Red, a bit of Green, more Red and more Green.
The colors just have to stay separate.
I dropped the scoop into a bowl of Confectioner's Sugar.
Completely coat them in Sugar.
Place them 2" apart on the Sheet Pans.
Bake 10 minutes.
Remove the pans to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Snowman Cookies

No recipe........ just a picture of a very cool Snowman Cookie.

Enjoy!
Peace in the Kitchen!

Bok Choy with a Tex - Mex flavor

I have researched many recipes for cooking Bok Choy. Most of them have an Asian taste. It's usually cooked with Sesame Oil and Soy Sauce or Stir Fried. I decided to add a Tex - Mex Twist to mine.

This is not a difinitive  recipe so it can be made to your specific taste.
Here are the basic ingredients:

1 bunch of Bok Choy, washed several times to remove all of the dirt.
Olive Oil
A few large cloves of Garlic.
1 Large White Onion
Sliced Fresh Mushrooms, I used a combination of Cremini and Shitake, about 2 C of each.
Rose or White Wine. I use whatever I have available.
1 tsp of Taco Seasoning
Salt and Pepper to taste


Slice off the White ends of the Bok Choy, set aside.
Roughly chop the greens.

You'll need a large Soup pot or a large Cast Iron Skillet.

Heat the Oil on Medium High Heat.
Add:
Garlic
Sauce until translucent.
Add:
Onion
Sauce until translucent.
Stir frequently.
Add about a Cup of Wine and stir to release all of the brown goodness on the bottom of the pan.
Continue stirring.

Add:
Mushrooms
Cook until they're soft and tender.

Add:
The White part of the Bok Choy.
Cover and cook for about 20 minutes. It's the toughest part of the Greens and needs to be cooked until tender.

Add:
Taco Seasoning
Stir to combine well.

Add:
The Green part of the Bok Choy.
Cover and continue to cook just until tender, about ten minutes.

Remove from Heat.
Season to taste with Salt and Pepper.
Transfer to a Serving Bowl.

Serve as a Side Dish or over Tex - Mex Rice.

Enjoy!
Peace in the Kitchen!

Christmas Cookies , Thin and Crispy!

These are a delicious, thin and crispy Christmas Cookie.
Serve them topped with a dusting of Confectioner's Sugar and a dollop of  Bonne Maman Raspberry Preserves.

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


2 C Flour
24 TBS Butter  (3 sticks) , softened. This is what makes them Magical, Thin and Crispy!
1 3/4 C Confectioner's Sugar
1 TBS Vanilla
Bonne Maman Raspberry Preserves

In a large Mixing Bowl:
All Ingredients!
Mix well. with a Blending Fork or a Wooden Spoon.

Divide the Dough into 2 Rolls 2" in diameter.
Wrap in Plastic Wrap and refrigerate for 2 hours.
Cut the rolls into thin slices. (very thin slices)!
Transfer to the Sheet Pans.
Bake 6 - 7 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Cookies to the rack to cool completely.
Top each Cookie with a Dollop of Raspberry Preserves.

Enjoy!
Peace in the Kitchen!

Cranberry Orange Scones

These are a great Holiday flavored Scone. They're perfect for Breakfast or Afternoon Tea.

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

2 C Flour
1/2 C Granulated Sugar
3 tsp Baking Powder
1/2 tsp Salt
8 TBS Butter, Cold and Cubed
1/2 C Cranberries, Fresh or Frozen
3/4 - 1 C Heavy Cream.
1 TBS Orange Juice
1 TBS Orange Zest
2 TBS Butter, melted to brush the tops of the Scones just before baking.


Icing:
1 C Confectioner's Sugar
3 - 4 TBS Orange Juice
1 TBS Orange Zest


In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Cut in the Cold Butter with a Pastry Blender until it looks like Coarse Meal and Pea Sized pieces.
Add:
Cranberries
3/4 C Heavy Cream
Orange Juice
Orange Zest
Mix in with a Blending for and your hands.
Press the Dough together between the palms of your hands.
You may add a bit more Cream if it doesn't hold together well.

Place the Dough on a floured surface.
Press it into a large round disc, 1" thick.
Cut into 12 equal sized wedges.
Transfer to the Sheet Pan
Brush tops with melted Butter.

Bake 20 - 25 minutes.
Remove the pan to a rack to cool for 10 minutes.
Place the Rack over the Sheep Pan when you add the Icing.

Prepare the Icing

In a Mixing Bowl:
Sugar
Orange Juice
Zest
Whisk well.
Drizzle over the tops of each Scone.

Enjoy!
Peace in the Kitchen!

Mexican Egg Nog

This is a traditional Mexican Christmas Egg Nog recipe. I happen to love Egg Nog and any recipe that's made with it. We're having a Tamale Christmas Eve Dinner this year and all of the dishes are Tex - Mex. This Egg Nog is perfect for the menu!

The recipe calls for Blenched Almonds:
Bring a small saucepan of water to a boil.
Place the Almonds in the boiling water.
Drain the, immediately in a Colander.
Rinse with cold water.
Dry them with a paper towel.




5 C Whole Milk
2 C Half and Half
A Pinch of Baking Soda
1/3 C Blanched Almonds
1/2 C Granulated Sugar
A Pinch of Salt
1 - 3" stick of Cinnamon
1 Star Anise
4 Cloves
1 Vanilla Bean, split open.
1/3 tsp Nutmeg
6 Egg Yolks
1/2 C Dark Rum
1/3 C Coconut Rum

In a Stock Pot on medium heat:
Milk
Half and Half
Baking Soda
Cook for 10 minutes, stirring often.

In a Blender:
Almonds
A Bit of the Hot Milk
Blend until smooth.
Return it to the Pot.
Bring to a slight Boil.
Reduce heat to Low.

Add:
Sugar
Salt
Cinnamon
Anise
Cloves
Vanilla Bean
Heat for 3 minutes.

In a large Mixing Bowl:
Egg Yolks
Whisk well until Creamy and Pale Yellow.

Slowly Add:
1 C of the warm Milk
Whisking constantly.
Add this back to the Pot.
Continue cooking for 30 minutes on simmer.

Remove form Heat.
Allow to cool for 10 minutes.
Strain through a fine Sieve into a Serving Pitcher.
Add:
Rum
Coconut Rum
Stir well.
Refrigerate for at least 2 hours before serving.
Garnish each serving with a dusting of Cinnamon and Nutmeg.

Enjoy!
Peace in the Kitchen!

Holiday Cake Mix Cookies with Christmas Sprinkles

These are a colorful Christmas Cookie. They'd make a great addition to your Cookie Gift Baskets.

I only use Duncan Hines Cake Mixes.
I learned this in a Cake Decorating Class .

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

8 TBS Butter, softened
8 oz. Cream Cheese, softened
1 Egg
1/2 tsp Almond Extract
1/2 tsp Orange Extract
1 package of White Cake Mix
A variety of Christmas Sprinkles mixed together in a medium bowl.
Confectioner's Sugar in a medium bowl.

In a Stand Mixer with a Paddle Attachment:
Butter
Cream Cheese
Mix for 3 minutes.

Add:
Egg
Almond
Orange
Mix just until combined.

Add:
Cake Mix
Mix just until combined.

Add:
1/4 C of Sprinkles, fold in by hand.

Transfer to a bowl and refrigerate for 1 hour.

Use a 1 1/4" Cookie Scoop, drop the balls onto the Sheet Pan.
Dip each one in the Sprinkles.
Roll in Confectioner's Sugar.
Return to the Sheet Pan 2" apart.
Bake for 10 minutes.

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

Enjoy!
Peace in the Kitchen!

Spinach, Bacon and Blue Cheese Quiche

Anne just made this amazing Quiche last night. It is delicious!
We use Vegetarian Bacon from Morning Star.

Here's what you'll need:
Preheat the oven to 425 degrees, just to par bake the crust!
1 - Pre Made 9" Deep Dish Pie Crust in a Deep Dish Pie Pan. You could also make a Homemade Crust instead of Pre Made.

8 pieces of Vegetarian Bacon. (I microwave it for 1 minute or until crispy) You can fry bacon if you're not Vegetarian.
1/2 pound of the best Blue Cheese you can afford, crumble it.
3 Large Eggs, beaten
1 C Half and Half
1/4 tsp Pepper
1/4 tsp Nutmeg
1/4 tsp Cayenne Pepper
8 oz. Frozen Spinach, thawed, drained and squeezed dry in Paper Towels.

Par Bake the Crust at 425 degrees for 5 minutes.
Reduce oven to 375 to bake the Quiche.

Evenly sprinkle the Crumbled Bacon of the Crust.
Top it with Crumbled Blue Cheese.

In a mixing bowl:
Eggs
Half and Half
Whisk well.
Add:
Pepper
Nutmeg
Cayenne
Spinach
Stir well with a blending Fork.
Pour evenly into the Crust.

Bake for 40 minutes. A toothpick in the center should come out clean.
Remove pan to a rack to cool for 10 minutes.

Enjoy!
Peace in the Kitchen!

Christmas Bark Candy

Here's my version of Christmas Bark. I love the combination of Pistachios and Cranberries. The green and red color makes them perfect for the Holiday. Add them to Graham Crackers, Caramel and Dark Chocolate and you have............. Christmas Bark Candy!

This is a Rimmed Quarter Sheet Pan, 9 1/2" X 13"

Here are several options for Graham Crackers.

I like Hershey's Special Dark Chocolate Chips for Baking.

I also use Guittard!

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9 1/2" X 13" Rimmed Quarter Sheet Pan lined with Parchment Paper.

Graham Crackers, enough to line the pan!
16 TBS Butter, room temperature
1 C Dark Brown Sugar
1 C Hershey's Special Dark Chocolate Chips or Guittard Extra Dark Chocolate Chips .
1 C Chopped Pistachio Nuts
1 C Dried Cranberries

Line the Sheet Pan with Graham Crackers.

In a Saucepan on medium heat, make the Caramel:
Butter
Sugar
Stir only to combine well as it begins to melt.
Heat until melted.
Boil with out stirring for 3 - 5 minutes. (it's important not to stir it while it boils)
Pour over the Graham Crackers.

In a Microwave Safe Glass Bowl:
Chocolate Chips
Heat, stirring after 30 seconds.
Continue until creamy smooth.
Pour evenly over the Caramel layer.
Spread with an offset spatula.
Sprinkle immediately with Pistachios and Cranberries.
Refrigerate for 1 hour.

Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

Mini Muffin Tin Pancakes

This recipe is very forgiving. It's simply an easy way to make a variety of Pancake Muffins at one time, to serve a crowd.
The idea is to create the flavor of a Pancake, including additional toppings, in an easy Muffin.
If you're familiar with Aebelskivers, this is a version of them. I've added a picture of an Aebelskiver Pan and a Gem Pan. I have both of these Pans and we make Aebelskivers in them. They can both be used with this recipe. This recipe is basically an American version of Aebelskivers.
I have an entire post on the Blog with Muffin Tin Recipes.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 24 C Mini Muffin Tin, brushed with melted butter or sprayed with a non stick vegetable cooking spray.

This is a traditional Aebelskiver Pan.
I have 2 of these.
One is Cast Iron and the other one is a Non Stick version.

This is my Cast Iron Gem Pan. I have a post about Gems on the Blog.
I use this pan to make Aebelskivers or
 Muffin Pancakes.
This is also the Pan we use to make Ree Drummond's
Buttered, Rosemary and Sea Salt Rolls at Thanksgiving.
This Pan is very versatile. It can be used to make Baked Breakfast Muffins with Hash
Brown Nests and an Egg in the center.

Mini Muffin Tin Pancakes

You can use your favorite Pancake Mix. It can be purchased or homemade.  We like Krusteaz Buttermilk Pancake Mix. I use it for my Aebelskivers too. I've included a recipe to make your own mix.

Toppings can be added to each individual cup to bake a variety at one time. We all have our favorite toppings when it comes to Pancakes.

Here are some suggestions for toppings:
Blueberries
Chocolate Chips
Diced Bananas
Diced Strawberries
Jam
Nutella
Warm Maple Syrup as a garnish after they're baked.
Dust with Confectioner's Sugar after they're baked.

When you add a dollop of Jam or Nutella it's the same as an Aebelskiver.
I have an Aebelskiver Pan but you're limited to the amount you can make at one time.
This way you can make up to 24 Pancake Muffins at once.


Homemade Pancake Mix:

1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Maple Syrup, Confectioner's Sugar and Butter for serving.

In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt

Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

Fill each well with batter.
Top with your favorite ingredients.
Bake for 12 minutes.

Serve warm.
Top with Warm Maple Syrup, Drizzled with Melted Butter or simply Dusted with
Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

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!

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!

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!