Hatch Chile Clafoutis with Hatch Aioli

Hatch Chile Clafoutis with Hatch Aioli:

This is an original recipe that I created for a recipe contest.

The filling is delicious.
 The first layer of Batter creates a bottom Crepe and the Cheese melts into
the Batter on the Top Layer.

Preheat the oven to 350 degrees.
Prepare a 10" fluted Quiche Pan or Pie Plate by spraying it with a nonstick vegetable spray.

Red Bell Pepper and Onion.

Roasted Hatch Green Chiles. You could also use Roasted Poblano Chiles.

The filling with the Chiles added.

Hatch Aioli:
Make this after the Chile filling has been prepared.

1 C Mayonnaise
1 Clove Garlic, minced
1/4 C finely chopped Mild Roasted Hatch Chiles ( there will be 1/4 C available from the filling)
1 tsp Lime Juice
1/4 tsp Garlic Powder
1 TBS Olive Oil
1 tsp Grated Lime zest

Blend the first 5 ingredients in a food processor
Slowly drizzle the Oil in and continue to process
Add Lime zest and pulse to incorporate

 Clafoutis:
1 TBS Vegetable Oil
1 TBS Butter
1/2 C Chopped Onion
1/2 C Diced Red Pepper
1 Pound of Sliced Mushrooms
1 C roughly chopped Mild Hatch Green Chiles (Roasted, Peeled, Seeded, Rinsed, Squeezed Dry) about 5 Chiles.
1 1/3 C Milk
3/4 C Flour
3 Egg Whites
1 Egg
1/4 tsp salt
1/2 C Grated Parmesan Cheese
Sliced thin Strips of Hatch Jack Cheese, enough to cover the Clafoutis in a single layer

Filling preparation:
Heat Oil and Butter in a skillet
Add Onion
Red Pepper
Saute on medium high heat until softened
Add Hatch Chiles and Mushrooms and continue to cook for 5 minutes, until the mushrooms are tender and the liquid has reduced.
Set aside
Reserve 1 C for the Aioli.

Begin preparing the batter:
In a Stand Mixer with a Whisk Attachment:
Mix on medium high speed for 1 - 2 minutes:
Milk
Flour
Egg Whites
Egg
Salt

Pour 1 C of the batter in the prepared dish
forming a thin layer.
Leave remaining batter in the mixer.
Bake at 350  degrees for 10 minutes
Remove from the oven

Transfer the pan to a Sheet Pan for the next step.

Spoon the remaining Chile Mixture over the crust, sprinkle with Parmesan Cheese and cover with strips of Hatch Jack Cheese.

Beat remaining batter in the mixer to combine again and pour over the Clafoutis.

Bake at 350 degrees for 45 minutes, until puffed and browned.

Cool before serving
Serve with Hatch Aioli

Whisking the Batter.

This is the bottom crust that has the consistency of a Crepe.
It turned out perfectly.

This is the filling including the Mushrooms.

The filling is sprinkled with Grated Parmesan Cheese and topped with thin
slices of Pepper Jack Cheese.

Pepper Jack Cheese.

Pour the remaining Batter over the Cheese.

The final Clafoutis after Baking.
The Aroma in the Kitchen was incredible.

Enjoy!
Peace in the Kitchen!

Fried Pillsbury Grands Flaky Layers Biscuits

All I have to say is .......... why not?
I'll certainly make these.
Serve them with a combination of any of the following Toppings:
Butter
Honey
Maple Syrup (the best you can afford)
Jam (I use Bonne Maman Fruit Preserves)
If you want to make them fancy...... serve with Clotted Cream and Strawberry Preserves!

Here's what you'll need:
A Cast Iron Skillet or Griddle
1 - 16.3 oz. can of refrigerated Pillsbury Grands Flaky Layers Biscuits.
Butter for Frying + additional for serving.
Your favorite toppings listed above.

Pull each biscuit apart to make 2 from each piece of dough.
Heat Butter on a Skillet or Griddle until melted.
Fry as many Biscuits at a time, as you can, based on the size of your skillet.
Flip them to fry both sides until Golden Brown.
Transfer to a Bread Basket topped with a Tea Towel to keep them warm.
Serve with your favorite toppings listed above.


Enjoy!
Peace in the Kitchen!

Cast Iron Skillet Bread Appetizers

I've been working on a few recipes for this post and it's taken me awhile to put it together.
These are Dips baked with Rolls, in a Cast Iron Skillet.

Cast Iron Skillet Bread Appetizers:

#1 - Artichoke Hearts with Baby Spinach and 3 Cheeses
#2 - Marinara Sauce with Goat Cheese and Fresh Oregano
#3 - Marinara Sauce with Fresh Basil and Fresh Mozzarella Cheese

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

16 Rhodes Frozen Rolls.
These will be used for all 3 recipes.

This method will be used for all 3 recipes:
Generously Brush the Bottom and Sides of the Skillet with Olive Oil.
Place the Frozen Rolls around the perimeter of the Skillet.
Cover with a Tea Towel.
Set aside for 3 hours to Thaw and Rise.


Artichoke Hearts with Baby Spinach and 3 Cheeses:

4 C Fresh Baby Spinach Leaves
1 C Chopped Canned Artichoke Hearts
4 oz. Cream Cheese, softened.
1/2 C Sour Cream
1/4 C Mayonnaise
1/4 C Grated Fresh Parmesan Cheese + additional for Garnish.
1/4 C Shredded Mozzarella Cheese + additional for Garnish.
Melted Butter to Brush the Rolls prior to Baking.
Sea Salt to Sprinkle the Rolls prior to Baking.

In a Microwave safe bowl:
Spinach
1 TBS Water
Cover with Plastic Wrap.
Heat in a Microwave for 1 minute.
Remove and set aside, covered, 15 minutes.
Drain and transfer to a Medium Mixing Bowl.

Add:
Artichoke Hearts
Cream Cheese
Sour Cream
Mayonnaise
Parmesan Cheese
Mozzarella Cheese
Stir to mix well.
Cover and refrigerate until the Rolls have Risen.

Spoon the Prepared Mixture into the center of the Skillet.
Sprinkle evenly with some additional Mozzarella and Parmesan Cheese.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown.
Remove Skillet to a Rack to cool until it can be handled.
Serve Hot.


Marinara Sauce with Goat Cheese and Fresh Oregano:

3 examples of Prepared Marinara Sauce

1 - 8 oz. Log of Goat Cheese, room temperature.
2 C Marinara Sauce
1/4 C Chopped Fresh Oregano + additional for Garnish.
1/4 tsp Salt

In a Large Mixing Bowl with a Hand Mixer:
Cheese
Beat until Creamy Smooth.

Add:
Marinara Sauce.
1/4 C Oregano
Salt
Stir to combine well with a Wooden Spoon.
Cover and refrigerate until the Rolls have Risen.

Spoon mixture into the Skillet.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown.
Remove Skillet to a Rack to cool until it can be handles.
Immediately Sprinkle with additional Fresh Chopped Oregano.
Serve Hot.



Marinara Sauce with Fresh Basil and Fresh Mozzarella Cheese:

1 - 8 oz. Ball of Fresh Mozzarella Cheese.
Slice thin.
2 C Marinara Sauce
3 Cloves of Garlic, minced.
1/4 C Chopped Fresh Basil + additional for Garnish.
1/4 tsp Salt

In a Mixing Bowl:
Marinara Sauce
Garlic
1/4 C Basil
Salt
Stir to combine well with a Wooden Spoon.
Cover and refrigerate until the Rolls have Risen.

Spoon mixture into the Skillet.
Top evenly with slices of Mozzarella.

Brush the Rolls with Melted Butter.
Sprinkle the Rolls with Sea Salt.

Bake 20 - 30 minutes until the Rolls are Golden Brown and the Cheese is Bubbling.
Remove Skillet to a Rack to cool until it can be handles.
Immediately Sprinkle with additional Fresh Chopped Basil
Serve Hot.


Enjoy!
Peace in the Kitchen!

Baked Artichoke and Onion Dip

Baked Artichoke and Onion Dip

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Large Cast Iron Skillet.
1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

4 TBS Butter
3 C Diced Vidalia Onions
3 Cloves of Garlic, minced.
1/3 C Flour
1/2 C Dry White Wine
8 oz. Fontina Cheese, shredded.
8 oz. Package of Cream Cheese, room temperature.
2/3 C Sour Cream
1/2 C Whole Milk
1 tsp Salt
1/4 tsp Crushed Red Pepper
2 - 9 oz. Packages of Frozen Artichoke Hearts, thawed and finely chopped.

Chopped Fresh Parsley for Garnish.
Crackers or Toasted Slices of a French Baguette.

In a Large Cast Iron Skillet on Medium Heat:
Butter, until melted.
Onion
Garlic
Sauté for 10 minutes.
Sprinkle evenly with Flour.
Stir constantly for 3 minutes.

Add:
Wine
Continue cooking while stirring for 5 minutes.

Add:
Fontina Cheese
Cream Cheese
Sour Cream
Stir well until melted and well combined.

Add:
Milk
Salt
Red Pepper Flakes
Stir until well combined.

Add:
Artichokes.
Mix well.
Spoon into the Baking Dish.
Bake 30 minutes.

Sprinkle evenly with Parsley.
Serve Hot with Crackers or Toasted slices of a French Baguette.

Enjoy!
Peace in the Kitchen!

Cut out Shortbread Cookie Recipes (2 Versions)

I bought a Wooden Rolling Pin from Valek in Poland. They're die cut with a design. Mine has Deer Heads on it. Here's the recipe for the cut out cookies.

Valek Rolling Pins

Here's what you'll need:
Preheat the oven to 325 degrees.
2 Sheet Pans lined with Parchment Paper.
1 - 2" or 3" Round Fluted Cookie Cutter

2 C All Purpose Flour
3/4 tsp Salt
16 TBS = (2 Sticks) = (1 C) Unsalted Butter, room temperature.
1/2 C Confectioner's Sugar
1 tsp Vanilla or your favorite flavor of extract.


In a Small Bowl.
Flour
Salt
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 3 - 5 minutes.

Add:
Sugar
Beat 2 minutes, until creamy.

Add:
Extract
Mix just until combined.

Add, on Low Speed:
Flour Mixture
Beat just until incorporated, scraping the sides of the bowl as needed.

Create 2 equal Discs.
Wrap tightly in Plastic Wrap.
Refrigerate 1 Hour.

Transfer dough to a flat, lightly floured surface.
Roll 1/4" thick with a regular Rolling Pin.
Roll the top with the patterned Valek Rolling Pin. Press lightly just to transfer the design.
Cut out Cookies with the Cookie Cutter.
Transfer Cookies to the Sheet Pans.
Refrigerate for 30 minutes to firm the dough.

Bake 13 - 15 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!



Christmas Shortbread Cookies

Here's what you'll need:
Preheat the oven to 325 degrees.
A Stand Mixer with a Paddle Attachment
A Sheet Pan
2 pieces of Parchment Paper cut to fit the Pan.

16 TBS Butter, cold and cut into TBS slices.
1 C packed Brown Sugar
3 1/2 C Flour
A variety of Christmas Sprinkles

In the Stand Mixer:
Butter,
Sugar
Beat 3 minutes, until creamy smooth.

Add:
Flour, gradually.
Mix just until combined.
Form Dough into a Disc.
Wrap in Plastic Wrap.
Refrigerate for 30 minutes.

Remove from Refrigerator.
Flatten the Dough with your hands.
Place it between the 2 Sheets of Parchment Paper.
Roll Dough 1/2" thick.
Remove the top layer of Paper.
Press your favorite shape with the Cookie Cutters, 2" apart.
Remove the excess Dough, refrigerate it for additional cookies.

Scatter the tops of Cookies with Sprinkles.
Remove the top piece of Paper.
Slide the Cookies onto the Sheet Pan.
Refrigerate an additional 15 minutes.

Bake 15 to 20 minutes.

Remove the Pan to a Rack for 10 minutes.
Transfer the Cookies to the Rack to Cool Completely .


Enjoy!
Peace in the Kitchen!

Slow Bone's Cauliflower and Brussels Sprout Gratin

I got this recipe in 2013 from The Dallas Morning News. I made it for Thanksgiving that year and it instantly became a favorite!
Slow Bone Texas Barbecue  is a local Restaurant.



Slow Bone's Cauliflower and Brussels Sprout Gratin:

2 1/2 C Heavy Cream
1/3 C chopped Shallots
1 TBS  chopped fresh Rosemary
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 Mixture 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.

Enjoy!
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.

Baked Vegetable Casserole

As a vegetarian, I love all vegetables and any way to prepare them. As a Casserole lover, I like this combination of Vegetables baked into a casserole. It's a great Fall recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 9"X 9" Glass Baking Dish sprayed with a Vegetable Non Stick Cooking Spray.

3 C Corn
6 C Fresh Baby Spinach
3 Large Carrots, Shredded.
1 - Vidalia Onion, Roughly Chopped.
1 - Can of Cream of Celery Soup
2 C Sour Cream
1 Large Egg, beaten.

3 C Herb Seasoned Stuffing Mix
8 TBS Butter, melted.

In a Large Mixing Bowl:
Corn
Spinach
Carrot
Onion
Soup
Sour Cream
Egg
Stir well to combine.

In a Small Mixing Bowl:
Stuffing Mix
Butter
Mix well.
Add half of this mixture to the Corn Mixture.
Stir to combine well.
Spoon it into the Pan.
Top evenly with remaining Stuffing Mixture.
Bake 60 minutes, until Golden Brown.

Remove Pan to a Rack to cool for 5 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen!

Hippy Granola #2

I have other favorite Granola recipes and here's another one.

Pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or other cultivar of Squash. The seeds are typically rather flat, oval, and light green in color and may have a white outer hull. Some cultivars are unhulled, and grown only for their seed. The seeds are nutrient- rich, with especially high content of protein and dietary fiber. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

Toasted Coconut:
Here's what you'll need:
350 degree oven.
1 Small Sheet Pan unlined.
Spread Coconut evenly in a single layer.
Bake for 5 minutes or until Golden Brown.
Stir once while toasting.


Hippy Granola #2

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

2 C Old Fashioned Oats
1 C Roughly Chopped Pecans
1 C Pepitas
1/4 C Pure Maple Syrup
1/4 C Melted Coconut Oil
1/4 C Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla
1/2 tsp Salt
1/2 C Toasted Flaked Coconut
1/2 C Milk Chocolate Chips

In a Large Mixing Bowl:
Oats
Pepitas
Pecans
Mix well.

In a Mixing Bowl:
Maple Syrup
Coconut Oil
Pure Pumpkin
Pumpkin Pie Spice
Vanilla
Salt
Whisk well.

Add Wet Ingredients to the Dry Ingredients.
Stir to combine well.
Transfer the the Sheet Pan in a single layer.
Bake 15 minutes.
Sprinkle with Coconut and continue baking for an addition 10 minutes.
Remove Pan to a Rack to cool completely.
Transfer to a serving bowl.
Add Chocolate Chips.
Stir well to combine.

Enjoy!
Peace in the Kitchen!

Pillsbury's Easy Apple Strudel

We attended 3 Oktoberfest's this year and we had Apple Strudel at every one of them. Here's an easy recipe from Pillsbury that let's you make it at home. I've adapted it a bit by changing the dough to Pillsbury's Crescent Recipe Creations Seamless Dough Sheets.

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

1 - Tube of Pillsbury's Dough
1 - Can of Caramel Apple Pie Filling or Apple Pie Filling.
1 tsp Heavy Cream
Cinnamon Sugar Mixture for Garnish.

Glaze Drizzle:
1/2 C Confectioner's Sugar
1/2 tsp Vanilla
1 TBS Apple Juice

Cut Parchment Paper to fit the Sheet Pan and place it on a flat surface.
Unroll the Dough onto the Parchment Paper.
Use a Rolling Pin and Roll it out 1" larger in length and width.

Directions:
Use a sharp knife and cut 1" strips down both sides of the dough leaving about a 4" uncut area in the center.
Spoon Filling down the center of the uncut area. (use as much as you can) it may not take the entire can.
Begin folding the strips, on each side, into the center, over the filling.
Pinch the seams together in the center.
Brush the Dough with Heavy Cream and Sprinkle with Cinnamon Sugar.
Slide the Paper onto the Sheet Pan.
Bake 15 minutes.
Remove the Pan to a Rack to cool completely.

Make the Glaze

In a Mixing Bowl:
Sugar
Vanilla
Apple Juice
Whisk well.
Drizzle the Strudel with the Glaze.

Transfer to a serving platter.

Enjoy!
Peace in the Kitchen!

• 
  

Kraft's Maple Pumpkin Pie

Since Fall is finally here, I recently saw this recipe from Kraft. I've adapted the recipe without changing the integrity of the original one.

Maple Pumpkin Pie

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

1 1/2 C Crushed Vanilla Wafers
4 TBS Butter, melted
1 - 8 oz.  package of Cream Cheese, room temperature.
3/4 C Granulated Sugar, divided.
3 Large Eggs, divided.
1 1/4 C Pure Pumpkin
1 C Evaporated Milk
1 1/2 tsp Pumpkin Pie Spice

Chopped Pecans for Garnish.
1- Container of Cool Whip, Thawed or Homemade Whipped Cream for Garnish.
Pure Maple Syrup for Garnish.

In a Small Mixing Bowl:
Vanilla Wafer Crumbs
Butter
Mix well.
Press evenly in the Pie Pan.

In a Medium Mixing Bowl with a Hand Mixer:
Cream Cheese
1/4 C Sugar
1 Egg
Beat until well combined.
Spread evenly over the Pie Crust.

In a Medium Mixing Bowl with a Hand Mixer:
Remaining Sugar
Remaining Eggs
Pumpkin
Milk
Pumpkin Pie Spice
Beat until well combined.
Spread even;y over the Cream Cheese Layer.
Bake 60 - 65 minutes.

Remove the Pan to a Rack to cool completely.

Top individual servings with the following:
Sprinkle with some Pecans.
A Dollop of Whipped Cream.
Drizzle with some Maple Syrup.

Enjoy!
Peace in the Kitchen!





                                    

Ginger Crisps

I love Gingersnaps. this is a thin crisp Ginger Cookie.

Once we discovered Lyle's Golden Syrup
and Lyle's Black Treacle, we've never used
Corn Syrup or Molasses again.
The taste in any baked goods is noticeably different.

Ginger Crisps

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with a Silpat or Parchment Paper.
1 - 2 1/2" round scalloped Cookie Cutter.

9 TBS Butter, room temperature
1/4 C Brown Sugar
1 TBS Lyle's Golden Syrup
1 1/4 C  All Purpose Flour
1/4 C  Almond Meal Flour
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Ground Ginger
1/2 tsp Cinnamon
1/8 tsp Nutmeg
A Pinch of Salt
Small pieces of Candied Ginger for Garnish.

In a Large Mixing Bowl:
Butter
Sugar
Cream together by hand with a Silicone Spatula until Creamy Smooth.

Add:
Golden Syrup
Stir well until completely combined.

Using a Sieve.
Add:
Flour
Almond Flour
Baking Powder
Baking Soda
Ginger
Cinnamon
Nutmeg
Salt
Mix by hand using a Silicone Spatula until well combined.
The dough should begin to come together into a ball.

Flatten it into a disc.
Wrap tightly in Plastic Wrap.
Refrigerate for 1 hour.

On a Lightly Floured Surface:
Roll the dough to 1/16" or as thin as you can get it.
Cut out with the Cookie Cutter.

A GREAT TIP:
Flatten the Dough into a Disc, as thin as you can with your hands.
Place the Disc onto a Sheet of Parchment Paper and top it with another sheet of Parchment Paper.
Roll it as thin as you can.
Slide the Parchment, with the Dough, onto the Sheet Pan. Cut out the Cookies, removing the excess Dough to use again for the next batch.
This way you don't have to try and lift thin pieces of Dough and transfer them to the Sheet Pan.

Place the Cookies on the Sheet Pan.
Garnish the tops of each cookies with a thin strip of Candied Ginger.

Bake 9 - 10 minutes. They should be Crisp!

Remove Pan to a Rack to cool 5 minutes.
Transfer Cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Fudgy-Mint-Chocolate-No Bake Cookies

I decided to simply post the link to this recipe. These look delicious and I like the green frosting for Christmas. I would also make them with Peppermint Extract and red food coloring.

http://www.thereciperebel.com/fudgy-mint-chocolate-no-bake…/

Enjoy!
Peace in the Kitchen!

Chai Snowball Cookies

These are a variation of a Wedding cookie or an Almond or Pecan Snowball cookie.
They're made with Pistachio Flour and the dusting sugar has Ginger, Cinnamon, Cardamom and Allspice. They're a great cookie to serve during the Holidays.

Chai Snowballs

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - Sheet Pan lined with Parchment Paper for baking and another one for cooling the baked cookies.

The Cookie Dough:

16 TBS Butter, softened.
1/2 C Confectioner's Sugar
1 tsp Vanilla
1 1/2 C All Purpose Flour
1/2 tsp Salt
1 1/4 C Pistachio Flour

Dusting Sugar:

1 C Confectioner's Sugar
1 1/2 tsp Cinnamon
1/2 tsp Ginger
1 tsp Cardamom
1 tsp Allspice

In a stand mixer with a Whisk Attachment:
Butter
Sugar
Vanilla
Beat well for 3 minutes.

In a Small Mixing bowl, Sift together:
All Purpose Flour
Salt
Whisk well.

Slowly add the Pistachio Flour, alternating the All Purpose Flour to the Butter/Sugar mixture, on low.

Use a 1 1/2" cookie scoop to create a ball.
Smooth each one in the palm of your hand.
Place them 1" apart on the sheet pan.
Refrigerate for 20 minutes.
Bake for 20 minutes.

In a medium mixing bowl, sift together all of the Dusting Ingredients.
Whisk well.

As soon as the cookies are baked, gently roll them in the Dusting Sugar and heavily coat them.
Transfer them to the clean Sheet Pan to cool for at least 15 minutes.
Dust them again in the mixture.
Transfer to a serving platter or a tightly sealed container and keep them at room temperature.

Enjoy!
Peace in the Kitchen!

Fig, Cranberry and Hatch Green Chile Conserve

This is an Original Recipe.
It's served at Christmas as an Appetizer on toasted slices of French Baguette Bread that have been spread with a thin layer of Mascarpone Cheese.

Here's what you'll need:
1 French Baguette, 1" slices, toasted.
Mascarpone Cheese

Fig and Cranberry Conserve:

1/2 C Dried Figs, cut into quarters.
2 C Fresh Cranberries
1 C of roughly chopped Roasted Hatch Green Chiles.
1/2 C Good English Lime Marmalade
1 TBS Balsamic Vinegar


In a Food Processor:
Pulse Figs into fairly large chunks
Add Cranberries and pulse until the mixture has a coarse texture. You want to have some good sized chunks.

Transfer to a mixing bowl.
Fold in Hatch Green Chiles

In a small bowl:
Marmalade
Balsamic Vinegar
Whisk well.
Fold  into the Cranberry/Fig mixture, cover with plastic wrap and refrigerate overnight.
Transfer to a canning jar and keep refrigerated until ready to serve.

Enjoy!
Peace in the Kitchen!

Chocolate Peppermint Christmas Cookies

Here's another great Christmas Cookie.

Chocolate Peppermint Christmas Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper.

Batter:
8 TBS Butter
2 C Granulated Sugar
3/4 C Whole Milk
1 TBS Cocoa
1 Box of Instant Chocolate Pudding Mix
2 1/2 C Quick Cooking Oats
1 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, softened to room temperature.
1 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Peppermint Extract
Red Gel Food Coloring

Chocolate Ganache:
3/4 C Semisweet Chocolate Chips
1 TBS Whole Milk
1 TBS Butter

In a Large Saucepan on Medium High Heat:
Butter
Milk
Sugar
Cocoa
Bring to a Boil. Boil for 2 minutes, stirring constantly

Add:
Oats
Pudding Mix
Coconut
Stir to combine well.
Transfer to a mixing bowl.

Use a 1 1/2" Cookie Scoop and drop Cookies onto the Sheet Pans.
Gently flatten with the bottom of a Stainless Steel Measuring Cup.
Refrigerate while making the Icing and Ganache.


Icing:
In a Large Bowl with a Hand Mixer:
Butter
Sugar
Milk
Beat until creamy smooth.
Add:
Peppermint
Food Coloring to desired hue.
Additional Sugar may be slowly added if the Icing appears to be too wet. You don't want it to be runny.

Ice each Cookie out to the edge.
Refrigerate them while you make the Ganache.
The Icing needs to set.


Chocolate Ganache:
In a saucepan on low heat:
Chocolate
Milk
Butter
Cook while stirring constantly until creamy smooth.
Remove from heat and set aside to cool for 10 minutes.
Spread each cookie with a layer of the Ganache, over the Red Icing.
Return them to the refrigerator until the Ganache is set.
Store them in covered containers between layers of Waxed Paper.

Enjoy!
Peace in the Kitchen!

The Summer of Love Cookies!

My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!

The Summer of Love Cookies

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


1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut

In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.

In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.

Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes

Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.

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

Enjoy!
Peace in the Kitchen!

Apricot Pecan Balls

Apricot Pecan Balls

Here's what you'll need:
Sheet Pans lined with Parchment Paper.

2 C Chopped Pecans, divided
1 1/2 C Brown Sugar, divided
1 C Finely Chopped Dried Apricots
1 Large Egg, beaten
8 TBS Butter, softened.
2 1/2 C Rice Krispies Cereal
1 tsp Vanilla

In a Large Saucepan on Medium High Heat:
1 C Pecans
1 C Brown Sugar
Apricots
Egg
Butter
Bring to a Boil, stirring often.
Remove from Heat.

Add:
Cereal
Vanilla
Stir to combine well.
Allow to Cool.

In a Zip Lock Bag :
Remaining Pecans
Use a Rolling Pin and crush them to a fine consistency.

In a Medium Mixing Bowl:
Processed Pecans
Remaining Brown Sugar
Whisk well.

Use a 1 1/4" Cookie Scoop and roll cookie dough into balls.
Toss them to coat well in the Pecan/Sugar Mixture.
Transfer them to the Sheet Pan to cool completely.
Store them in an airtight container.

Enjoy!
Peace in the Kitchen!

Santa's Favorite Cookie Bars

I'm always in pursuit of Bar Cookies for our annual Dallas Morning News Holiday Cookie Contest.
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.

Santa's Favorite Cookie Bars

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

1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz.  can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco

In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.

In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.

Whisk in:
Egg until well combined.

Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.

In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!