Monday, September 26, 2016

Autumn Harvest Popcorn

Fall is in the air......... and Fall Recipes!
This is a great recipe to share with Friends, take to a Fall Block Party or enjoy with Family during the entire Fall Season.

Here's what you'll need:
1 Large Sheet Pan lined with Foil.

10 C Popped Corn. Have it popped and set aside in a Large Mixing Bowl.
Salt to taste.
Sprinkle it evenly with Salt and toss to coat well.

16 TBS Butter
1 C Dark Brown Sugar
2 tsp Vanilla
1/2 tsp Baking Soda
1 - 8 oz. bag of Reese's Peanut Butter Cup Minis
1 - package of Harvest Blend M&M's

In a Saucepan on Medium High Heat:
Heat until melted.
Brown Sugar
Whisk well.
Bring to a Boil.
Continue Boiling for 4 minutes.
Whisking constantly.

Continue Boiling for an additional minute.
Add Baking Soda.
Whisk well and remove from heat.

Immediately Drizzle 3/4 of the Caramel over the Popcorn and Gently Toss with a Silicone Spatula to coat well.
Spread evenly onto the Sheet Pan.
Drizzle evenly with remaining Caramel.
Cover evenly with Peanut Butter Cups and M&M's.

Set aside and allow to cool completely.


Salted Pumpkin Caramel Cheesecake Bars from Eagle Brand

It's Fall. We just returned from 3 weeks at our home in Colorado and the day we left, it snowed. That means, it's officially Fall and Winter is approaching quickly in parts of the country. I always love this time of year when it comes to cooking, baking and researching new recipes. I'm posting the link to this one to make it easier than rewriting the recipe.

Salted Pumpkin Caramel Cheesecake Bars:

Peace in the Kitchen!

Thursday, September 22, 2016


I've been on vacation for 3 weeks and away from the Blog.
I hope to return next week with some new posts.
Until then,
Peace in the Kitchen!

Thursday, September 15, 2016

Mocha Wafer Icebox Cake and Nabisco's Chocolate Wafer Icebox Cake

I have a recipe for Nabisco's Chocolate Wafer Icebox Cake and a follower was asking about a Mocha version. I've included it at the end of this recipe.

Mocha Wafer Icebox Cake

Here's what you'll need:
1 - 9" X 5" Loaf Pan line with Plastic Wrap with at least a 2" overhang on all 4 sides. Make sure to tuck the plastic into the corners .

The Mocha Wafer Cake Ingredients:
2 C Heavy Cream, chilled, divided.
2 1/2 C Mini Marshmallows
1 TBS Espresso Coffee Powder. I use Medaglia D'Oro.
3 1/2 oz. Chocolate Chips, finely chopped.
26 Nabisco Famous Chocolate Wafers

Chocolate Sauce for Garnish:
You'll make this after the Cake is Frozen. (instructions to follow)
12 oz. Bittersweet Chocolate, finely chopped.
8 TBS Water
2 TBS Coffee Liqueur. I use Kahlúa.

Mocha Wafer Instructions.
In a Saucepan on Medium Low heat:
1/2 C Cream
Espresso Powder
Stir constantly just until Marshmallows melt.
Remove from heat.

Whisk in:
Chocolate Chips, until completely melted.
Transfer to a large bowl and set aside until it reaches room temperature, whisking occasionally for 20 minutes, to bring the temperature down.

In a Mixing Bowl with an electric mixer:
Remaining Heavy Cream
Beat to Soft Peak.
Fold 1 C of this Whipped Cream into the Chocolate Mixture.
Gently fold in remaining Whipped cream into the Mixture, creating a Mousse.

In the bottom of the Pan:
3 Cookies in a single layer.
1 C of the Mousse and smooth with an Offset Spatula.

Stand 3 cookies upright along each long side of the Pan.
Add 3 more cookies on top of the Mousse.
Spread additional Mousse over the cookies.
Repeat until there are 5 layers, ending with cookies.

Cover the Pan with plastic wrap and refrigerate overnight.

Chocolate Sauce Instructions:
Create a Double Boiler with a Glass or Stainless Steel Bowl over a Saucepan of simmering water.
Stir gently until Chocolate is melted.
Remove from heat and stir in Kahlúa.

Slice individual servings of the Cake and top with some Chocolate Sauce.

Peace in the Kitchen!

Nabisco Chocolate Wafer Ice Box Cake:

This recipe is definitely vintage and I would consider it to be an All American Classic Dessert.
It's been around since the 1920's. It can also be made using Nabisco Nilla Wafers. I've included a picture of both boxes of cookies and some optional idea for each cake.
This is a great recipe to make for a family gathering, church pot luck or a neighborhood block party.

"An Ice Box Cake (American), zebra cake (British), or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or "icebox"). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted."

"The icebox cake is derived from similar desserts such as the Charlotte and the Trifle. It was first introduced to the US during World War I. Its popularity took off in the 1920s and 30s, as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes."

For those that are not familiar with this dessert, I'll try to explain how to create it.
I've included pictures at the end with some options for the cake.

You'll need 1  (9oz.) box of Nabisco Famous Chocolate Wafers  or a box of Nabisco Nilla Wafers and 1 recipe of Homemade Whipped Cream.
1 - Banana if you choose to make it with Nilla Wafers, although I also like to add Bananas to the Chocolate Cake too.
That's it, it's quite simple. 

Whipped Cream:
1 Pint of Heavy Cream
3 TBS Granulated Sugar
2 TBS Vanilla
1 TBS Honey
Combine all ingredients in the bowl of a Stand Mixer with a whisk attachment and beat on high until stiff peaks form. ( You may want to made a double batch just to be safe)

I create 4 rows of 9 wafers stacked together side by side to form a log. You can make it as large or as small as you want, depending on the number of servings you want.
You'll need a rectangular serving platter or you can make it in a 9" X 13" baking dish. I prefer the platter for presentation.

Spread a strip of whipped cream down the center of the dish to secure the rows of wafers.
Begin by stacking the wafers 9 high, sandwiched with a dollop of whipped cream.

You'll end up with 4 stacks of 9 cookies.
Lay them down on their side ,next to each other in rows, on the strip of whipped cream. 
You'll have 4 rows of 9 wafers.
Frost the entire log with the remaining whipped cream.
If you run out...... make another batch of whipped cream. The more, the better!
Refrigerate the log overnight.

Slice to serve.

Peace in the Kitchen!

This is an example of the assemble of the cake.

The picture of this cake uses stacks of 6 wafers.
You can top the cake with shaved chocolate, cocoa powder,
or even sprinkle it with crushed toffee bits and miniature chocolate chips.
Be creative and make it your own creation.
You can substitute Nilla Wafers .
Top this one with thin slices of Banana
or even place a thin slice of banana between
each cookie when you create the stacks.
Peace in the Kitchen!

Tuesday, September 6, 2016

Pumpkin Pie Cake

This is an easy cake that forms 2 different layers as it bakes. A third layer is added after it cools.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan sprayed with a Vegetable Cooking Spray

First Layer:
1 Box of Yellow Cake Mix + ingredients listed on the box for the cake.
Prepare the mix according to package directions and pour into the pan.
Do Not Bake it!

Second Layer:
1 - 15 oz. can of Pure Pumpkin (not Pumpkin Pie Pumpkin)
1/2 C Evaporated Milk
1/2 C Heavy Cream
3 Large Eggs
1 C Brown Sugar
1 tsp Pumpkin Pie Spice + additional for Garnish.
Whisk all ingredients in a large mixing bowl.
Gently drizzle it over the Cake Batter.

Bake for 50 - 60 minutes.
Until a toothpick in the center comes out clean.
Remove Pan to a rack to Cool completely.

Third Layer:
1 - small (4 servings) Box of Vanilla Instant Pudding
1 tsp Pumpkin Pie Spice
1 C Whole Milk
1 - 8 oz.Container of Frozen Cool Whip, thawed.

In a large Mixing Bowl:
Vanilla Pudding
Pumpkin Pie Spice
Whisk well until completely combined.

Fold in the Cool Whip.
Spread evenly over the cooled cake.
Sprinkle evenly with additional Pumpkin Pie Spice for Garnish.

Peace in the Kitchen!

Friday, September 2, 2016

Stuffed Bell Pepper Soup

Here's a version of a Stuffed Bell Pepper in a Soup. I grew up on Stuffed Bell Peppers. I love the look and the taste of this Soup that replicates the flavor of a Stuffed Bell Pepper.

Traditional Stuffed Green Bell Peppers.

Better than Bouillon is available in Beef , Chicken, Vegetable and Mushroom.
This is my first choice for a Vegetarian Broth.
You can also use Vegetable Bouillon Cubes if you can't find Better than Bouillon products.
When I made this for the first time, it was at our home in Colorado last Fall and I didn't photograph the steps. I just made it again today and here is an update with photographs. It's a dreary, damp and chilly week so this comfort soup is perfect.

Brown the Sausage.

Add Onion and Garlic.


Tomato Sauce.

Oregano, Salt and Pepper.

Bell Peppers.



Stuffed Bell Pepper Soup

Here's what you'll need:
1 - Large Soup Pot

1 pound of Gimme Lean Sausage or Beef. These Meat Free. You can use non
Vegetarian Ground Sausage or Ground Beef if you eat meat.
You can also use a Link version of Gimme Lean Italian Sausage, cut into pieces.
2 TBS Olive Oil
1 Onion, diced.
4 Cloves of Garlic, minced.
4 C Vegetarian Beef Broth. Regular Beef Broth for non Vegetarains.
2 - 29 oz. Cans of Tomato Sauce
1 tsp Dried Oregano
Salt and Pepper to taste
3 Green Bell Peppers, roughly cut into cubes.
1 C Uncooked Minute Rice
8 oz. Shredded Sharp Cheddar Cheese for Garnish.

In the Soup Pot on Medium Heat:
Olive Oil, until Hot
Sauté for 3 minutes, stirring often.

Reduce Heat to Low and Add:
Tomato Sauce
Salt and Pepper
Bell Pepper
Continue cooking for 30 minutes. Stir often.

Serve Hot.
Sprinkle individual servings with Cheddar Cheese.

Peace in the Kitchen!

Thursday, September 1, 2016

Another Corn Pudding Recipe!

This may already be on the Blog, but I thought I'd post it anyway!
Fall is coming soon and I can't get enough recipes with Corn or Pumpkin or Apples.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Butter.

1 Can of Corn, drained.
1 Can of Cream Style Corn
8 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Sour Cream
2 TBS Fresh Chopped Parsley
2  Green Onions, sliced.
1 Box of Jiffy Corn Muffin Mix
Salt and Pepper to taste.
1 C Grated Sharp Cheddar Cheese

Mix all ingredients, except the Cheese, in a Large Mixing Bowl.
Spoon into the Pan.
Bake for 10 minutes.
Sprinkle with Cheese and continue to bake for an additional 30 - 45 minutes, until Golden Brown.

Peace in the Kitchen!