Tuesday, August 8, 2017

Christmas Cookie Cutter Chocolate Peppermint Treats

Here's a great Holiday Treat to give as gifts or for Stocking Stuffers.




This is my Double Boiler

You can create your own Bain Marie like this.







Christmas Cookie Cutter Treats

Here's what you'll need:

A Sheet Pan lined with Silpat or Parchment Paper.

A Double Boiler or Bain Marie.
White or Dark Chocolate Chips.  (5 Cookie Cutters will need approximately 8 oz. of Chocolate)
Peppermint Chips (either crushed Candy Canes or Purchased Peppermint Chips)
A Variety of Holiday Cookie Cutters.
Silpat or Parchment Paper.
Decorative Holiday Cellophane Gift Bags and Ties.

Instructions:

Prepare Melted Chocolate in a Double Boiler or Bain Marie.

Arrange the Cookie Cutters on the Sheet Pan that has been lined with either
Silpat or Parchment Paper.

Fill each Cookie Cutter about 1/2 full.
Tap gently across the top of the cookie cutter with a wooden spoon to smooth out the chocolate.
Sprinkle with Peppermint Chips.

Allow to Cool completely.

To Release:
Gently tap  on a Hard Surface and Pop the Chocolate out with your Thumb.

Wash the Cookie Cutter, dry completely and reuse or hang on your Christmas Tree.

Enjoy!
Peace in the Kitchen!







Manicotti Casserole

Here's a simple Italian Casserole.

Manicotti Casserole






Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 17" Casserole Dish
A Pastry Bag to Fill the Manicotti Shells

5 1/2 oz. of Manicotti, cook according to package directions.
1 Pint of Ricotta Cheese
8 oz. of Shredded Mozzarella Cheese
3/4 C Grated Parmesan Cheese, divided.
2 Large Eggs
1 tsp Dried Parsley
Salt and Pepper to Taste
1 - 20 oz. Jar of your favorite Pasta Sauce

In a Large Bowl:
Ricotta
Mozzarella
1/2 C Parmesan
Eggs
Parsley
Salt and Pepper
Stir to combine well.
Transfer the filling to a Pastry Bag to fill the Manicotti.

In the Casserole Dish:
1/2 of the Pasta Sauce

Pipe each of the Manicotti Shells with Filling.
Place them in the Dish on the Pasta Sauce.
Top with remaining Sauce.
Sprinkle evenly with remaining Parmesan Cheese.

Bake for 45 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

 

Monday, August 7, 2017

Tex - Mex Fritos Corn Chip Salad

I live in Texas, Tex - Mex Country. We love our cuisine. It's the one thing we miss when we travel. It's never the same as home. We have the best Tex - Mex and Mexican food here.
Here's a very popular Tex - Mex Salad. I have other recipes using Fritos Corn Chips. They add crunch and flavor to many recipes.







Tex - Mex Fritos Corn Chip Salad

A Large Serving Bowl.

You'll combine all of the ingredients in the Bowl except the Fritos Corn Chips.
They'll be added at the end, just prior to serving.
This keeps them from getting soggy from sitting in the Salad.

You can also add them to individual servings.

2 cans of Corn, drained well.
1/2 Red Bell Pepper, diced.
1/2 Green Bell Bell Pepper, diced.
1 small Red Onion, diced.
1 - 4 oz. can of Diced Green Chiles, drained.
2/3 C Mayonnaise
2 tsp Chile Powder, your choice.
1 1/2 C Sharp Cheddar Cheese
2 Small Bags of Fritos Corn Chips (more if you like them) The amount you add is your preference.
There are a variety of flavors you can use based on how much spice you like.

Enjoy!
Peace in the Kitchen!

Thursday, August 3, 2017

Amish Peanut Butter and Honey Oat Cookies

We have a lot of Amish neighbors in our town in Colorado. Every Wednesday there's a Market downtown. Several Amish families have tables with their homemade baked goods. We bought some cookies that were delicious but they wouldn't share the recipe. I came home and had to replicate the
taste. They're delicious.  I just took these out of the oven to share with our friends at the Quilt Shop today.





Amish Peanut Butter and Honey Oat Cookies:






Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 1/2" Cookie Scoop.

2/3 C Old Fashioned Oats
1 tsp Baking Soda
1/4 C Brown Sugar
3/4 tsp Cinnamon
1 Egg, beaten
1 tsp Vanilla
1 C Creamy Peanut Butter, Chunky does not work.
2 TBS Honey

In a Large Mixing Bowl:
Oats
Baking Soda
Sugar
Cinnamon
Mix well by hand.

In a Medium Mixing Bowl:
Egg
Vanilla
Peanut Butter
Honey
Mix to combine well by hand.

Add:
Wet ingredients to Dry ingredients.
Mix well, just until combined.

Cover and refrigerate for 1 hour.

Use the Cookie Scoop and drop dough onto the Sheet Pan, 2" apart.

Bake for 8 - 10 minutes.
Remove Pan to a Rack to cool 10 minutes.
Transfer Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Apple Cheddar Casserole

I remember the first time I had a thick, melted slice of Sharp Cheddar Cheese on a piece of hot Apple Pie. It was at the Bloomingdales's Café in New York City, in the late 70's. It was delicious. Since then
I've served it that way.
Here's a Casserole recipe that combines the two tastes.




Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 qt. Casserole coated with a Vegetable Cooking Spray.

5 C of Peeled, Cored and Diced Apple. I use Jonagold or Fuji.
3 TBS Fresh Lemon Juice.
8 TBS Butter, melted.
1 C Granulated Sugar
1 tsp Salt
1 C Flour
1 C Whole Milk
1 tsp Vanilla
2 C Shredded Extra Sharp Cheddar Cheese, divided.

In a Medium Mixing Bowl:
Apples
Lemon Juice
Toss to coat well.
Spoon into the Casserole Dish.

In the same Bowl:
Butter
Sugar
Salt
Flour
Milk
Vanilla
1 C of the Cheese
Stir to combine well.
Spoon over the Apples.
Spread evenly.

Bake 45 minutes.
Top with remaining Cheese and continue Baking for 15 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Lemon Pie with a Chex Cereal Crust

Here's an interesting recipe for a Pie with a Rice or Corn Chex Cereal Crust.






Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan
A Fine Mesh Sieve to Strain the Filling.
A Hand Held Electric Mixer for the Whipped Cream.

To make the Crust:
3 1/2 C of finely crushed Rice or Corn Chex Cereal
1/4 C Granulated Sugar
1/4 tsp Cinnamon
12 TBS Butter, melted

Mix all ingredients together in a Large Mixing Bowl.
Press into the Pie Pan. on the bottom and up the sides.
Bake for 17 minutes.
Remove Pan to a Rack to Cool Completely.

To make the Filling:
3 Eggs
3 Egg Yolks
1/2 C Fresh Lemon Juice
8 TBS Butter, chilled and cubed.
1/2 C Granulated Sugar
1/2 C Heavy Cream
1 tsp Confectioner's Sugar
1/2 tsp Vanilla
Zest of 1 Lemon

In a Glass Heat Proof Bowl over a Saucepan of Simmering Water:
Eggs
Yolks
Lemon Juice
Butter
Sugar
Whisk constantly until Butter is melted and the mixture begins to thicken. (5 - 8 minutes)

Remove from Heat.
Place a Sieve over a Bowl and Strain the Filling.
Set aside to cool completely.

In a Medium Mixing Bowl with the Electric Mixer:
Heavy Cream
Confectioner's Sugar
Vanilla
Beat to Stiff Peak.
Fold by hand into the Lemon Filling Mixture.

Spoon into the Crust.
Refrigerate for 1 hour.

Just before serving, evenly sprinkle Lemon Zest over the Pie.

Enjoy!
Peace in the Kitchen!







Wednesday, August 2, 2017

Sweet Potato/Yam Bread

Here's a great Fall Bread.



Sweet Potato/Yam Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
A Loaf Pan sprayed with a Vegetable Cooking Spray. (I use a Cast Iron Loaf Pan)

1 - 15 oz. Can of Sweet Potatoes/Yams, drained and reserve 2 TBS of the Liquid.
1 1/4 C Granulated Sugar
1/3 C Water
1/3 C Vegetable Oil
2 Large Eggs
1 3/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Pumpkin Pie Spice
1/4 tsp Baking Powder
1/2 C Chopped Pecans

In a Large Mixing Bowl:
Potatoes
Reserved Liquid
Mash well with a Potato Masher or Blending Fork.

Add:
Sugar
Water
Oil
Eggs
Mix together until well combined.

Add:
Flour
Baking Soda
Salt
Pie Spice
Baking Powder
Mix together until well combined.

Fold in Pecans.

Spoon into the Pan.
Bake for 60 - 75 minutes. A Toothpick in the center should come out clean.

Remove Pan to a Rack to Cool 10 minutes.
Invert the Pan onto the Rack and release the Bread to cool completely.

Enjoy!
Peace in the Kitchen!