Fresh Cherry Mousse

This is a very simple and delicious dessert. I grew up in Michigan and the Cherries are amazing there. We had so many recipes using Cherries when I was growing up.

Fresh Cherry Mousse
This Recipe makes 6 servings.
Serve them in Bolla Grande Wine Glasses for a great presentation.

Here's what you'll need:
A Food Processor
A Stand mixer

1 Pound of Fresh Cherries, divided.
3 TBS Confectioner's Sugar, divided.
2 C Heavy Cream

Reserve 6 of the Cherries with the stems attached for Garnish.

Remove the Pits from the remaining Cherries.

In a Food Processor:
Pitted Cherries
1 TBS Confectioner's Sugar
Pulse to Purée. Some Chunks are fine.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Remaining Confectioner's Sugar (2 TBS).
Beat until Stiff Peak.

Gently Fold in the Puréed Cherries until Creamy Smooth.

Spoon evenly into the Wine Glasses.
Top each one with a Stemmed Cherry.

Enjoy!
Peace in the Kitchen!

Lemon Cheesecake

This is a No Bake Cheesecake. Cheesecake is my favorite dessert. It's the one I always choose if it's on the menu at a restaurant. I prefer them plain and simple. The basic New York Cheesecake is my favorite. I have a recipe on the Blog that's the only one I make, however, I like this Lemon version and I'll make it for Easter.

Lemon Cheesecake

Here's what you'll need:
1 - 9" - 10" Springform Pan

1 - 6 oz. box of Lemon Jello
The Juice of 1 Lemon
1 1/2 C Boiling Water
1 1/2 C Ice Cold Water
1 C Granulated Sugar
2 - 8 oz. packages of Cream Cheese, room temperature.
1 tsp Vanilla
1 - 8 oz. Tub of Frozen Cool Whip, thawed.
2 C Graham Cracker Crumbs
8 TBS Butter, melted.
Fresh Whipped Cream and This Lemon Slices for Garnish.

In a Mixing Bowl:
Jello
Lemon Juice
Boiling Water
Mix well until Jello is completely dissolved.

Add:
Ice Cold Water
Whisk well.
Refrigerate until chilled but not set.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Sugar
Vanilla
Beat until combined and Creamy Smooth.

Add:
Jello
Slowly Beat until well combined.
Cover with Plastic Wrap and Refrigerate for 1 Hour.

In a Medium Mixing Bowl:
Graham Crackers
Butter
Mix to combine well.
Press evenly into the bottom of the Springform Pan. Do not press up the side.
Place in the Freezer for 15 minutes.

Into the Jello Mixture:
Gently Fold in the Cool Whip until it's well combined and creamy smooth.

Spoon evenly into the Crust.
Refrigerate uncovered for at least 6 hours or overnight.

Garnish:
Pipe Dollops of Fresh Whipped Cream around the perimeter of the Cheesecake and decorate the center with a Lemon Slice Twist.

Enjoy!
Peace in the Kitchen!

Lemon Cookie Bites Dipped in White Chocolate

Here's a quick and easy treat to take to a Family Gathering or a Bake Sale.

Lemon Cookie Bites Dipped in White Chocolate.

Here's what you'll need:
A 1 1/2 " Cookie Scoop
A Sheet Pan lined with Waxed Paper.

1 Package of Lemon Oreo Cookies
8 oz. Cream Cheese, room Temperature.
A 16 oz. of White Chocolate or Almond Bark.
Finely Grated Lemon Zest

In a Food Processor:
Cookies
Pulse to fine crumbs.
Transfer to a Mixing Bowl.

Add:
Cream Cheese
Mix to combine well.
Use the Cookie Scoop and Drop the Treats onto the Sheet Pan.
Refrigerate for 30 - 45 minutes.

Melt the White Chocolate or Almond Bark in a Microwave or Double Boiler.
Dip the Treats in the Chocolate and return to the Sheet Pan.
Immediately Sprinkle each of them with Lemon Zest.
Refrigerate an additional 30 minutes.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Pretzel Dough and the Options You Have to use it

As much as I love Pretzels, I would rather buy them than make them at home. When I saw this post from King Arthur Flour, I saw some Pretzel Dough Options that I would Bake. I decided to post the link so I have the authority to post the photographs along with it.
I will definitely make a couple of these options.

pretzel-dough-9-ways-part-1

Enjoy!
Peace in the Kitchen!

The Classic Negroni Cocktail and the Negroni Sbagliato Cocktail

I recently discovered this cocktail. I guess my taste is changing because I remember a time when I didn't like the taste of Compari. Maybe I would have if I had known about the Negroni Cocktail.
I like this cocktail. You can top it off with Sparkling Water as an option.


Another version is the Negroni Sbagliato (Broken)!
In place of Gin, this version uses Prosecco.
Mix the Vermouth (1 oz.) and Compari (1 oz.) in a Shaker with Ice.
Shake well.
Pour it into a Rocks Glass.
Add Ice.
Top off with Prosecco.
Garnish with an Orange Slice.

Sweet Vermouth

Sparkling Water

The Classic Negroni Cocktail.

Here's what you'll need:
A Cocktail Shaker
An Old Fashioned Glass or Rocks Glass.
Ice
Orange Slice for Garnish

1 oz. Gin
1 oz. Compari
1 oz. Sweet Vermouth

Add Ice to a Cocktail Shaker.
Add:
Gin
Vermouth
Compari
Shake well.
Strain into the Glass.
Add some Ice.
Garnish with an Orange Slice.

Option:
Top off with Prosecco.

Enjoy!
Peace in the Kitchen!

Mushroom Puff Pastry Appetizer and Baked Cheese Olive Bites

We entertain at home and I love serving small, hand held appetizers.
This is a delicious Mushroom Puff Pastry Appetizer.
When I was little, my parents entertained a lot. I remember my mother's appetizers. How could I forget her Baked Cheese Olive Bites? They were such an iconic 50's - 60's appetizer. I posted it at the end of this recipe. She made them every year for her New Year's Eve Party.

Mushroom Puff Pastry Appetizer

Here's what you'll need:
Preheat the oven to 400 degrees.
Mini Muffin Tins sprayed lightly with a Vegetable Cooking Spray.

4 TBS Butter
1/2 C Finely Diced Onion
1 lb. of Fresh Mushrooms, Finely Chopped.
2 TBS Flour
1/2 tsp Fresh Lemon Juice
1/2 C Heavy Cream
Salt and Pepper to taste.
1 - Package of Frozen Puff Pastry, thawed.

In a Large Skillet on Medium High Heat:
Butter until melted.

Add:
Onion
Mushroom
Sautée to reduce the liquid.

Add:
Flour
Whisk until well combined.
Cook for an additional minute. Stirring constantly.

Add:
Lemon Juice
Whisking until incorporates.

Add:
Cream
Whisk well and cook until it begins to thicken.

Add:
Salt and Pepper to taste.

On a Flat Surface, lightly floured:
Puff Pastry
Roll out to 1/8" thick.
Cut into 2 1/2" Squares.

Add:
1 heaping tsp of Filling in the center of each square.
Bring up opposite corners, gently pinch them and repeat with the other corners.
Drop them, gently into the wells of the Muffin Tin. Do not force them into the bottom.

Cover the pan with Plastic Wrap and refrigerate for 30 minutes.

Bake for 20 - 25 minutes until Golden Brown.
Transfer to a Serving Platter.

Serve Immediately.

Enjoy!
Peace in the Kitchen!



Baked Cheese Olive Bites

I hesitated to post this recipe because I didn't think anyone would make them. Now that I have posted vintage recipes, I decided to write about this hors d'oeuvres.

My mother made these when I was a child. I think she served them at every New Year's Eve Party as far back as the mid fifties. I use to eat them like candy.

I remember making them myself sometime in the eighties for New Year's Eve. I also had a retro 50's and 60's party not so long ago and served these.
I still love them and I need to make them again soon.
I don't think I need an occasion anymore.

Cheese Olive Bites:
1 C grated sharp cheddar cheese
1/2 C flour
3 TBS butter
green olives ( the recipe doesn't state this, but the olives are pimento stuffed)
It also never mentioned how many it makes...... and I never added it.

That's one of the things I love about those vintage family recipes that were made often, all you needed to know was that you made them often and it didn't matter if anyone else needed to make them.

My mother in law has many recipes that don't even tell how many cups or tablespoons of an ingredient are needed, she just knew!


Mix cheese, flour and butter together to form dough around the olives.
Place them on a cookie sheet and bake at 350 degrees for 10 - 20 minutes.

I started baking them on a Silpat lined cookie sheet.
The next time I make them, I may post the amount that it makes.... or not!

Enjoy!
Peace in the Kitchen!

Broccoli Cheese and Rice Casserole

Here's a delicious Side Dish Casserole.
If you have leftovers Bake it in an Acorn or Butternut Squash.

Broccoli/Cheese/Rice Casserole

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

6 C Fresh Broccoli Florets.
2 C Cooked White or Brown Rice
3 TBS Butter
1 C Diced Onion
3 TBS Flour
2 C Whole Milk
1/4 tsp Garlic Powder
1/4 tsp Pepper
1/2 tsp Dried Mustard
1/2 tsp Paprika
3 TBS Cream Cheese
2 C Sharp Cheddar Cheese, divided

In a Skillet on Medium Heat:
Butter until melted.
Onion
Sautée 3-5 minutes.

Add:
Flour
Garlic Powder
Pepper
Stir well for 2 minutes.

Add:
Milk Slowly.
Whisking constantly.
When it begins to thicken, remove from heat.

Add:
Dry Mustard
Paprika
Cream Cheese
1 1/2 C Cheddar Cheese
Mix well until Cheese Melts.

In a Saucepan on Medium Heat:
Broccoli.
Cover with water.
Bring to a boil and cook 2 minutes. It should be just under cooked. It will continue to cook in the oven.

In a Large Mixing Bowl:
Cooked Rice
Broccoli
Cheese Sauce
Gently stir to mix well.

Spoon into the Baking Pan.
Top evenly with remaining Cheese.
Bake for 35 - 45 minutes until golden brown.

Enjoy!
Peace in the Kitchen!