Sunday, February 5, 2017

Baked Onion Casserole

I love Onions no matter how they're prepared.
Here's a delicious Onion Casserole.




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

4 Sliced Vidalia Onions
6 TBS Worcestershire Sauce
5 TBS Olive Oil divided.
1/2 C Water
Salt and Pepper to taste.
1 C Croutons
1/2 C Grated Fresh Gruyere Cheese
1 TBS Fresh Chopped Parsley


In a Large Mixing Bowl:
Onions
Worcestershire Sauce
Olive Oil
Water
Salt and Pepper
Toss to coat well.

Spoon into the Casserole Dish.
Cover with Foil
Bake for 30 minutes.

In a Mixing Bowl:
Croutons
Parsley
1 TBS Olive Oil
Salt and Pepper to taste.
Sprinkle evenly over the Onions.

Return to Bake, uncovered for 5 - 10 minutes.

Enjoy!
Peace in the Kitchen!

Chocolate Cream Pie

Simple, Chocolate, Delicious!




Chocolate Cream Pie

Here's what you'll need:
1 Ready Made Graham Cracker Crust.
You can make your own if you prefer. They're very easy to make.
I added a recipe at the end of this one.

8 oz. Cream Cheese, softened to Room Temperature.
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips.
1/3 C Heavy Cream
1 - 8 oz. Tub of Frozen Cool Whip, thawed.


In a Microwave Safe Glass Bowl:
Chocolate
Heat until melted and creamy smooth, stirring often.
Reserve 1/4 C for later use. Set aside.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Confectioner's Sugar
Beat slowly until well combined and creamy smooth.

Add:
Chocolate, except for the reserved 1/4 C.
Beat to incorporate well.

Add:
Cool Whip.
Gradually incorporate in Low Speed until well combined and creamy smooth.

Spoon evenly into the Crust.

Drizzle the top with the reserved Chocolate. (if it has cooled to much, reheat of a second or two in the microwave.

Spoon it into a Zip Lock Bag, cut a small hole in the corner to drizzle easily.
Create a design of your choice.

Refrigerate for at least 4 hours.

Crust:

3/4 C Graham Cracker Crumbs
4 TBS Granulated Sugar
2 TBS Brown Sugar
4 TBS Butter, melted
Combine all ingredients in a Mixing Bowl. I use a blending fork.
You can quickly pulse it in  a food processor too.
Press the mixture into a 9" Pie Plate on the bottom and 1/2" up the sides.
Put it in the freezer while preparing the filling.

Enjoy!
Peace in the Kitchen!















Saturday, February 4, 2017

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, the Perfect Easter Dessert!

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!



































































































Thursday, February 2, 2017

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!

Wednesday, February 1, 2017

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!