Monday, August 15, 2016

Fig and Cambozola Cheese Cookies

Some foods just seem to go together well. They're almost meant to go together, like Peanut Butter and Jelly, Popcorn and Butter, Milk and Chocolate Chip Cookies.......... and Figs and Blue Cheese! Cambozola is a delicious combination of German Triple Cream Brie-Style Blue Cheese and Italian Gorgonzola Cheese.  It's rich like Camembert and sharp like Gorgonzola. It has the taste of Blue mixed with the creaminess of Camembert. Here's a great cookie pairing those two great food items together.

Fig and Cambozola Cheese Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper
A 2" Round, Fluted Cookie Cutter.
1 - Stainless Steel TBS Measuring Spoon.

1 1/4 C Flour
8 TBS Butter, Cold and Cut into Pieces.
4 oz. Cambozola Cheese, crumbled.
1/2 tsp Pepper
Bonne Maman Fig Preserves

In a Food Processor:
Pulse until the Dough forms into a ball.
Transfer to a lightly floured flat surface.
Knead the Dough gently. (add additional flour if it seems too sticky)

Roll it out 1/4" thick.
Use the Cookie Cutter and cut out the Dough.
Transfer to the Sheet Pan.

Use the back of the Measuring Spoon to create a well, for the Preserves, in the center of each cookie.

Add 1/4 tsp of Preserves in each well.
Bake 12 - 14 minutes.

Remove the Pan to a racket to cool for 10 minutes.

Transfer the Cookies to the rack to cool completely.

Peace in the Kitchen!

Cauliflower and Brussels Sprout Gratin

This is one of our favorite Casseroles for Thanksgiving.

Cauliflower and Brussels Sprout Gratin:

2 1/2 C heavy cream
1/3 C chopped shallots
1 TBS  chopped fresh sage leaves
Kosher salt to taste
2 TBS olive oil
1 C bread crumbs
1 1/2 TBS chopped fresh parsley
1 1/2 pounds small-medium brussels sprouts, trimmed and quartered if medium sized), halved if they are small. (I bought a 2 pound bag and used it all)
1 medium head of cauliflower, trimmed and cut into 1" florets.
2 C grated parmesan cheese, divided

Butter a 9"X13" baking dish
Preheat the oven to 350 degrees.

Combine cream, shallots and sage leaves in a large saucepan.
Bring to a boil.
Reduce the heat and simmer until the mixture is reduced to about 2 1/2 C, this should take about 10 minutes.
Season to taste with salt and pepper.
Remove from heat and set aside to cool.

Heat oil in a large skillet on medium heat.
Add breadcrumbs and stir until beginning to brown, about 2 minutes.
Transfer to a bowl and set aside to cool.
Stir in parsley.
Sprinkle lightly with salt and pepper.

Arrange half of the vegetables in the buttered dish.
Sprinkle with half of the parmesan cheese.
Arrange remaining vegetables over the first layer.
Sprinkle with remaining cheese.

Pour cream evenly over the casserole.
Cover with foil.
Bake for 50 - 60 minutes.
Remove foil.
Sprinkle casserole evenly with bread crumb mixture and return to bake uncovered for an additional 15 minutes, or until bread crumbs are browned.

Peace in the Kitchen!

Basic ingredients.

The Cream Sauce cooking.
This is after its baked for 1 hour.

The final dish after the Bread Crumbs have browned.

Zucchini Casserole

This recipe comes from Pampered Chef. We have a lot of their products. This is baked in a Crescent Roll Crust.

Zucchini Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Deep Dish Oval Casserole Pan or a Rectangle.


1- 8 oz. tube of Pillsbury Original refrigerated Crescents.
2 tsp of Dijon Mustard


4 Large Zucchinis, sliced thin using a Mandoline.
1 C Coarsely chopped Onion
2 TBS Butter
1 Clove of Garlic, minced
1/2 tsp Dry Italian Seasoning
1/4 tsp Salt
1/4 tsp Pepper
2 TBS chopped Fresh Parsley
2 Large Eggs
2 C Shredded Mozzarella Cheese

Unroll the Dough and separate into Triangles.
Arrange them evenly in the Pan, (points in the bottom, wide end going up the sides.)
Gently press the seams to create 1 piece.
Spread Mustard evenly over the bottom only.

In a Skillet on Medium High Heat:
Butter, until melted. Swirl evenly over the bottom.
Stir Gently to keep the Zucchini Slices Whole.
Cook 5 minutes.
Remove and gently Fold in Parsley.

In a Large Mixing Bowl:
Whisk well.
Fold in Cheese.
Zucchini Mixture.
Fold gently to combine.

Spoon evenly over the Dough.

Bake 30 minutes.
Center should be set and the Crust should be Golden Brown.
Serve immediately.

Peace in the Kitchen!

Hot Fudge Sundae Cake

This recipe comes from Betty Crocker.
It's a Chocolate Cake that creates it's own Hot Fudge Sauce as it bakes.
The cake is spooned into individual serving bowls, topped with a scoop of Ice Cream and some of the Sauce.

This is my favorite Baking Cocoa.

Hot Fudge Sundae Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" un greased Baking Pan.

1 C Flour
3/4 C Granulated Sugar
2 TBS  Baking Cocoa + additional listed below.
2 tsp Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Dark Brown Sugar
1/4 C Cocoa
1 3/4 C Boiling Water, set aside until ready to use. It just needs to be Hot!

In the Pan.
Sprinkle evenly with:
Granulated Sugar
2 TBS Cocoa
Baking Powder
Mix together roughly with a Blending Fork.

Mix in the following with a Fork:

Stir in the Pecans.

Sprinkle evenly, in the following order, without mixing:
Brown Sugar
Remaining Cocoa
Gently pour the Boiling Water evenly over the entire Batter.

Bake 40 minutes.
Serve immediately in individual serving bowl, topped with a scoop of Vanilla Ice Cream.
Spoon some of the Sauce from the pan over the Ice Cream.

Peace in the Kitchen!

Baked Caprese Sliders

We were on vacation in Florida and someone made Hawaiian Sliders. They're made with Ham and Cheese. I like this Vegetarian version adapted from The Pampered Chef. Photos by Zestuous.

Spread generously with a layer of Softened Butter.

Add Salt and Pepper to taste.

Brushed evenly with Butter/Italian Dressing Mix.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan lined with Foil extending 2" over all 4 sides.
I cut two separate pieces to fit the pan.

24 King's Hawaiian Honey Wheat Rolls (you can slice the entire package horizontally at one time with a Bread Knife)
Butter, softened.
1 Bunch of Fresh Basil, Large Leave only.
6 Tomatoes, sliced
16 oz. Fresh Mozzarella Cheese, sliced.
8 TBS Butter, melted
2 TBS Dry Powdered Italian Dressing Mix

In the Casserole Pan:

Place the bottom half of the rolls in the pan, cut side up.
Spread with a layer of Softened Butter.
Cover with a layer of Basil Leaves.
Cover with a layer of Tomatoes. (Salt and Pepper to taste)
Add a layer of Cheese.

In a small bowl:
Italian Dressing
Whisk well.

Cover with the tops of the Rolls.
Brush the tops evenly with Butter.

Cover tightly with Foil.
Set aside for 10 minutes.

Bake covered for 10 minutes.
Uncover and continue baking to 5 minutes.

Serve Hot!

Peace in the Kitchen!


Here's a great recipe for Biscuits:…/…/butter-dip-biscuits.html

Peace in the Kitchen!

Mediterranean Crown Appetizer and Tex - Mex Option

I received this recipe via a video from a friend in France. It was difficult to get a recipe so I copied a link to post it on my Blog. I was able to create some still photographs from the video.
It looks delicious and I will definitely make it.
In order for me to be able to print the recipe I have to break it down and create it myself.
It's an appetizer "crown" or wreath.
It can certainly be customized to your personal taste.

Here are photographs that I took from the video:
They're not in any order but it gives you an idea of the process and the final dish.

Mediterranean Crown Appetizer

Puff Pastry and a bowl to use as a template.

The outer ring is sprinkled with Dried Oregano.

Cut the center into wedges to pull back over the Ring.

Egg Wash

Cover the Ring with Sliced Black Olives.

1 Zucchini, unpeeled and sliced.

Puff Pastry Circle

Tomato slices

Bake at 350 degrees for 20 minutes.

Egg Wash

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Round Pizza Pan
A Bowl create a template in the center of the Puff Pastry Dough.(you'll see it in the video)

This is a pretty vague recipe so the amounts of ingredients will change according to the size Appetizer you make.


Puff Pastry (enough to create a Pizza Sized Circle)
A Recipe of Fresh Pesto, or a Jar.
3 small Tomatoes, sliced
1 Zucchini, sliced
Feta Cheese
Appetizer sized Mozzarella Balls or pieces of Mozzarella Cheese.
An Egg Wash to brush on the Pastry Ring.
Sliced Black Olives
Dried Oregano

Here's a link to the video:

Couronne méditerranéenne

Peace in the Kitchen!

Here's another option:
Preheat the ove to 375 degrees.

Create your favorite Tex-Mex filling of Ground Beef, Cheese, Jalapeños with Taco Seasoning.

Here's a suggestion:

1 lb. of Ground Beef or Gimme Lean Vegetarian Meatless Ground.
1 Package of Taco Seasoning Mix.
1 - Diced Jalapeño
1 Cup of Shredded Sharp Cheddar Cheese.

In a large Skillet on Medium High Heat:
Sauté the Beef until browned.


Seasoning Mix
1/2 C Water
Simmer 5 minutes. Stirring often.
Transfer to a Bowl.
Mix well.
Spoon over the Dough.

Garnish Filling Suggestion:
Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Bake for 20 - 25 minutes.
After it's baked, transfer to a Serving Platter and fill the center with Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Serve with Tortilla Chips

Peace in the Kitchen!