Tie Dye Cheesecake Bars

Here's a great Hippy in the Kitchen Dessert.

This is an adaptation of a recipe that I saw online, but the recipe was vague in some parts, so I  changed the name and re wrote it.

This is my Calphalon Straight Sided Baking Pan. It's my favorite Pan for
Baking Bars and Brownies because of the Straight Sides.

I've taken many Baking Classes and this is the only
Food Coloring I use.
 I use for Bars, Macarons and
Tye Dye Hippy Cookies.

Tie Dye Cheesecake Bars

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" Baking pan with Straight Sides.
A Food Processor

8 Graham Crackers
1 1/4 C Granulated Sugar, divided.
6 TBS Butter, melted
16 oz. Cream Cheese, room temperature.
1/4 C Sour Cream
2 Large Eggs
1/8 tsp Salt
1/2 tsp Vanilla

Gel Food Coloring:
Pink
Pale Green
Baby Blue
Or your 3 favorite pastel colors.

Crust:
In a Food Processor:
Broken pieces of the Graham Crackers
Pulse a few times to crush them.

Add:
 1/2 C Sugar
Butter
Pulse just to combine well.

Transfer to the Pan and Press evenly on the bottom.

In a Medium Mixing Bowl with a Hand Held Mixer:
Cream Cheese
Sour Cream
Remaining Sugar
Eggs
Salt
Vanilla
Mix to combine well.

Divide the batter evenly among 3 small Mixing Bowl. (create 3 different colors of Batter)
Add a bit of Food Coloring from the tips of Toothpicks.
Blend well.

Drop Dollops of each color onto the Crust. Overlapping the Colors.
Swirl the Batter with a Toothpick or a Bamboo Skewer to create a Tie Dyed Pattern.

Bake 45 minutes.
Remove the Pan to a Rack to Cool Completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen.

Potato and Swiss Cheese Frittata

I love Frittatas and Omelettes. This is a combination of the two.

Serves 4 - 6 people.

Here's what you'll need:
1 - Non Stick Skillet.


4 TBS Olive Oil, divided
3 Medium Potatoes, peeled and diced into small pieces.
1 small Onion, diced into small pieces.
Salt
5 Eggs
2 Green Onions, thinly sliced.
8 Slices of Swiss Cheese , Emmental or Raclette
Sour Cream
Salsa


In the Skillet on Medium Heat:
2 TBS Oil, until Hot.
Potatoes
Onion
A Pinch of Salt
Stir well with a Wooden Spoon and Cook 5 minutes.

When the Potatoes are soft, crush them with the Spoon cooking for an additional 5 minutes.
Cook and Smash with the Spoon to a Mashed Potato Texture.

Remove from Heat and set aside.

In a Large Mixing Bowl:
Eggs
1/4 tsp Salt
Onion
Whisk well.

Add:
Potatoes
Mix with the Spoon just until combined.

In the Skillet on Low Heat:
2 TBS Oil until Hot.

Add:
1/3 of the Potato Mixture.
Shake Pan to evenly distribute.
Top with Cheese covering the Mixture evenly.

Add:
Remaining Mixture.
Spread evenly over the Cheese extending it to the edge of the Pan.
Cook 5 minutes.

Place a Plate over the Pan.
Flip to release the Frittata.

Return it to the Pan.
Use the Spoon to press the sides into a circle while cooking for an additional 5 minutes.

Use the Plate again to flip the Frittata.

Serve Hot.
Slice into wedges to serve.
Top with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

Pecan Honey Comb Brittle

Pecan Honey Comb Brittle

Here's what you'll need:
A  Small Sheet Pan lined with Parchment Paper.

2 TBS Granulated Sugar
2 TBS Lyle's Golden Syrup
1 tsp Baking Soda
3 oz. Dark Chocolate
1/4 C Chopped Pecans

In a Saucepan on Low Heat:
Sugar
Golden Syrup
Bring to a Boil until it begins to turn a Light Caramel Color. (watch very carefully to keep from burning) It burns easily.

Remove from Heat immediately.
Add:
Baking Soda
Whisk to remove all Lumps of Sugar.
It will Froth.

Pour it onto the Sheet Pan.
Allow to cool completely.

Melt Chocolate in a Bain Marie or a Double Boiler.
Pour immediately over the Honeycomb.

Sprinkle immediately with Pecans.

Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

Waffle Iron Croissants or Biscuits and other recipes made in a Waffle Iron

We made Waffle Iron Croissants and Biscuits for Breakfast this morning.

Easy, Convenient, Delicious!
There are so many recipes for a Waffle Iron.
I recommend a good Waffle Iron, the one's that rotate.
You can top them with Butter, Maple Syrup, Fruit and Whipped Cream.

No recipe here!

I dedicated other posts to Waffle Iron Cooking and re posted them at the end of this one.

This is our professional Waffle Maker!

Slice the Croissant Dough.

Croissants

These are made with Refrigerated Biscuits.
Simply pull them apart and place them in the Waffle Iron.

Served with Butter and Maple Syrup!


Enjoy!
Peace in the Kitchen!

This is our Mini Waffle Maker.

If you like it then you better put an egg on it! 

Waffle Irons aren't just for Waffles anymore!


23 Things You Can Cook In A Waffle Iron



Enjoy!
Peace in the Kitchen!



There are so many recipes for a Waffle Iron other than traditional Waffles. I have an entire post dedicated to them. I like this Waffle made with Cheddar Cheese. These can be topped with Salsa and Sour Cream or served with a hefty spoonful of Chili.

Here's what you'll need:
A Waffle Iron

1 1/2 C Flour
1 C Yellow Cornmeal
2 tsp Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 C Buttermilk
2 Eggs
6 TBS Butter, melted
2 C Shredded Cheddar Cheese

Toppings:
Salsa/Piquante Sauce
Sour Cream
Pickled Nacho Jalapeño Slices
Chili
Additional Cheddar Cheese

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Baking Powder
Baking Soda
Salt
Whisk well by hand.

In another bowl:
Buttermilk
Eggs
Whisk well by hand.

Make a well in the Dry Ingredients.
Add:
Wet Ingredients.
Fold in by hand just until combined. Keep it a bit Chunky.

Fold in just to combine well:
Butter
Cheese
Don't over mix.
Keep it a bit Chunky.

Spray the Waffle Iron with Vegetable Cooking Spray.
Add:
3/4 C Batter for a Belgian Waffle Maker, or an amount that fits your Waffle Iron. We have a Belgian Waffle Maker that makes thick Waffles.

Transfer to individual  serving Plates and top with everyone's favorite toppings.

Enjoy!
Peace in the Kitchen!

What a clever idea when you just want a quick individual Pizza.

Waffled Margherita Pizza Recipe : Food Network Kitchen : Food Network

Enjoy!
Peace in the Kitchen!


Carrot Cake Waffles:

2 C Flour
1/2 tsp Salt
2 TBS granulated Sugar
1 1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Allspice
1 3/4 C Buttermilk
2 Eggs, separated
1/2 Stick Butter (4 TBS)
1/2 tsp Vanilla
1 C Raisins
1 C chopped Walnuts
1 1/2 C finely grated Carrots
Vegetable Cooking Spray for the Waffle Iron


Maple Cream Cheese:

8 oz. Cream Cheese, room temperature
4 TBS of the best Maple Syrup you can buy
1/4 Cup finely chopped Walnuts
Combine all ingredients in a serving bowl and refrigerate until serving.

In a Skillet on medium heat:
Butter, until melted and light brown, 2 -4 minutes, swirling constantly.
Add:
Cinnamon
Nutmeg
Allspice
Mix well and cook only for 15 seconds.
Remove from heat and cool for 30 minutes.


In a medium bowl:
Flour
Salt
Sugar
Baking Powder
Whisk well.

In a small bowl:
Buttermilk
Egg Yolks
Whisk.
Add the Butter and Vanilla, whisk well.

Add wet ingredients to dry ingredients and mix until just combined.

At this stage, preheat the waffle iron sprayed with the vegetable cooking spray.


In another medium bowl"
Beat Egg White until soft peaks form.
Fold into the batter by hand.

Fold in:
Carrots
Walnuts
Raisins
Gently mix just until combined.

Spread a ladleful onto the waffle iron and cook 3 - 5 minutes.
Re spray the waffle between waffles.

Serve hot waffles with a Maple Cream Cheese.

Enjoy!
Peace in the Kitchen!





Ok this is a no brainer!

A Waffle Iron
Bread
Butter
Cheese

That's it....... you can figure out the rest.
What a brilliant idea to make for kids that love grilled cheese ...... adults that love grilled cheese...... ok, everyone that loves grilled cheese.
Make them plain or make them fancy, you all know what you would add to a grilled cheese sandwich made in a waffle iron. I know I have a few ideas!

Enjoy!
Peace in the Kitchen!




Pillsbury Cinnamon Roll Waffles:

1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.

1 C confectioner's sugar
3 TBS whole milk
1 tsp vanilla

Heat a waffle iron.
Spray it with vegetable cooking spray.
Remove rolls from the can, set the icing aside.
Place 1 roll on the center of the waffle iron.
Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)

In a small bowl:
Reserved Icicng
Confectioner's Sugar
Whole Milk
Vanilla
Mix well to create a glaze.


Enjoy!
Peace in the Kitchen!


Glazed Donuts:
Heat whole Glazed Donuts in a Waffle Iron and serve with Maple Syrup.




Waffle Iron Hash Browns:

What a great idea. Why didn't I know about these years ago? Why didn't I think of this years ago?
I love going to an All American Diner like Katie's Diner in Guthrie, Oklahoma where you order hash browns and they are crispy, crunchy and buttery delicious.
I never seemed to be able to re create them. This is it!

All you need is a bag of frozen hash browns. You can shred your own fresh potatoes if you'd like to, but why?
You'll need a vegetable cooking spray........ and a waffle iron!

Thaw the frozen potatoes, pat them dry with a paper towel or tea towel.
Place them in a bowl and season them with salt, pepper and any other spice or herb that you like.
Scoop some onto the the waffle iron, about 1/4" thick.
Close the cover and cook about 10 - 15 minutes until golden brown and crispy!

Enjoy!
Peace in the Kitchen!

Dark Chocolate Waffles:

This is an adaptation of the original recipe.

2 C Flour

1/2 C Cocoa Powder

1/4 C Packed Brown Sugar

1 tsp Baking Soda

1 tsp Kosher Salt

3 Large Eggs, separated  

2 C Buttermilk

1/2 C Olive Oil

1 tsp Vanilla

6 oz. Bittersweet Chocolate (at least 70% cacao), finely chopped

Preheat the oven to 250 degrees.

In a large bowl, whisk together:

Flour

Cocoa Powder

Brown Sugar

Baking Soda

Salt 

Make a well in the center.

Add:

Egg Yolks

Buttermilk

Vegetable Oil

Vanilla

Whisk together dry and wet ingredients just until combined.

In another bowl, using an electric hand mixer on high speed:

Beat Egg Whites until soft peaks form.

Fold half of the Whites into the batter just until combined.

Repeat with the remaining Egg Whites.

Gently Fold in Chocolate.

Heat a Waffle Iron and spray it with a vegetable cooking spray or grease with butter.

Ladle batter onto the waffle iron and cook according to manufacturer's instructions.

Transfer Waffles to a sheet pan and place them in the oven to keep warm.

Continue with remaining batter.

Serve with Butter, Warm Maple Syrup and a sprinkle of Sea Salt.

Enjoy!

Peace in the Kitchen!


Waffle Iron Grilled Cheese Sandwiches

This is so easy!

A Waffle Iron
Bread
Butter
Cheese

That's it....... you can figure out the rest.
What a brilliant idea to make for kids that love grilled cheese ...... adults that love grilled cheese...... ok, everyone that loves grilled cheese.
Make them plain or make them fancy, you all know what you would add to a grilled cheese sandwich made in a waffle iron. I know I have a few ideas!

Enjoy!
Peace in the Kitchen!


Waffle Iron Grilled Cheese Sandwiches

This is so easy!

A Waffle Iron
Bread
Butter
Cheese

That's it....... you can figure out the rest.
What a brilliant idea to make for kids that love grilled cheese ...... adults that love grilled cheese...... ok, everyone that loves grilled cheese.
Make them plain or make them fancy, you all know what you would add to a grilled cheese sandwich made in a waffle iron. I know I have a few ideas!

Enjoy!
Peace in the Kitchen!



Here's the latest addition to the Post 4/16/2020

Tomato, Mozzarella, Basil Waffles.

Here's what you'll need:

Puff Pastry, thawed and cut 2 pieces to fit your Waffle Maker.

Your Choice of Chunky Italian Pasta Sauce.

Fresh Mozzarella Cheese Ball.

Fresh Basil Leaves.

It's quite simple:
Place 1 layer of Puff Pastry on the Waffle Maker.
Spread with a good amount of Pasta Sauce.
Top with slices of Cheese and Basil Leaves.
Heat according to your Waffle Maker.

Serve with a bowl of Pasta Sauce for dipping.

Enjoy!
Peace in the Kitchen.

Crispy Chile Rellenos with Ranchero Sauce

This is an unconventional recipe for the traditional Mexican Chile Rellenos. We have a home in Colorado and there's a great Mexican Restaurant on Main Street. We've eaten there many times. It has a new Owner/Chef and he makes the best Chile Rellenos I have ever had. When we were there in May, we ate there several times and each time I ordered the Chile Rellenos. It was the first time I had ever tasted a Crispy version of the iconic Mexican dish.
The unconventional part of this recipe are the Egg Roll Wrappers. It's a very easy method and the end result is delicious.
I've included a recipe for a Ranchero Sauce at the end of this recipe.
Start with the Sauce and then prepare the Chiles.
You can use Poblano Chiles or Hatch Green Chiles, whatever is available.

Here's what you'll need:
A Deep Cast Iron Skillet or Dutch Oven for frying.
Preheat the oven to 250 degrees to keep them warm after you fry them. Place them in the oven on a Parchment Paper lined Sheet Pan.
A separate Sheet Pan for the Cornstarch.

1 Package of Egg Roll Wrappers
3 Cans of Whole Poblano Green Chiles, drained and slit to open them if they aren't already slit open.
8 oz. Block of Pepper Jack Cheese, cut it into sticks large enough to stuff each Chile.
A Box of Corn Starch
Vegetable Oil for Deep Frying.

Sprinkle about half of the Box of Cornstarch onto a Parchment Paper lined Sheet Pan.

Open the Egg Roll Wrappers and separate them with the point facing you.
Place an opened Chile on each Wrapper.
Top each with a stick of Cheese.
Roll the Wrapper starting with the corner facing you, tuck the side corners in (seal with a bit of water) and continue rolling them tightly.

Toss each one in the Cornstarch to cover completely.

Heat Oil to approximately 350 degrees.
Fry each one until Golden Brown and the Cheese begins to ooze out.

Transfer to a Paper Towels to drain a bit and then keep them warm in the preheated oven until ready to serve.

Serve with Ranchero Sauce:

3 TBS Vegetable Oil
1 - 32 oz. Can of Diced Tomatoes with the Juice.
1 Green Bell Pepper, Diced.
1/2 C diced Onion.
1 Fresh Jalapeño, seeded and finely diced.
2 Garlic Cloves, minced.
1/2 tsp Cumin
1/2 tsp Dried Oregano
1/2 tsp Smoked Paprika

In a Large Skillet on Medium High Heat:
Oil, until Hot.
Onion
Bell Pepper
Jalapeño
Sauté for 10 minutes.

Add:
Garlic
Cumin
Oregano
Paprika
Stir to mix well and continue to heat 2 - 3 minutes.

Add:
Tomatoes and Juice.
Bring to a Boil.
Reduce Heat to Simmer.
Simmer for 5 minutes.
Remove from Heat and Set aside.
Cover while you prepare the Chiles.
Transfer to a Serving Bowl to Serve.


Enjoy!
Peace in the Kitchen.

Individual Fruit and Nut Cakes

These small cakes are packed with fruit, nuts and oatmeal. They're flavorful and delicious.
I make them in my Lodge Biscuit Pan.
You could also use my Hippy Muffin Batter to make these small cakes.
I've included the recipe at the end of this one.


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake/ Biscuit Pan with 7 wells. Brush well with Vegetable Oil.

1 1/2 C peeled and diced Granny Smith Apples
3/4 C Sweetened Condensed Milk
2 Eggs, beaten.
1/2 C Vegetable Oil
2 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 C Old Fashioned Oats
1 C Bran Flakes Cereal
1/2 C Chopped Pecans
2/3 C Dried Cranberries
1/4 C Half and Half

In a Mixing Bowl:
Apple
Sweetened Condensed Milk
Eggs
Oil
Vanilla
Whisk well.

In a Large Mixing Bowl:
Flour
Baking Powder
Baking Soda
Salt
Cinnamon
Oats
Cereal
Pecans
Cranberries
Stir by hand to combine well.

Add:
Wet Ingredients to Dry Ingredients.
Stir by hand to combine well.
Gradually stir in Half and Half just to combine.

Fill the wells with Batter.
Bake 10 - 12 minutes.


Remove Pan to a Rack to cool for 10 minutes.
Remove Cakes to the Rack to Cool Completely.
Transfer to a covered container.

Enjoy!
Peace in the Kitchen!


Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:
Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Mix well with a Wooden Spoon.

Fold in by hand, just until combined:
Zucchini
Carrot
Create a Well in the Center of the Bowl.

Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Beer Festival Pretzel Necklaces

We attended a Beer Festival in our town in Colorado when we were there in May. We saw a family wearing Pretzel Necklaces.
We had never seen them before. They broke them off in-between tasting Beer. I thought it was an great idea.
We're going to make them for the next Festival in our hometown in Texas.

This is not a recipe, simply a great idea and a couple of photographs.

Enjoy!
Peace in the Kitchen!

Breakfast Bundt Casserole

This is an interesting recipe that can be customized to your own personal taste. There are many options for other ingredients.
You can add a cup of diced Zucchini, 1/2 C of diced Red Bell Pepper and 1/2 C Green Bell Pepper for a Christmas Casserole.
You can add diced cooked Ham, Sautéed Sausage (Vegetarian Versions available), a box of Frozen Spinach, thawed and squeezed dry, and the list goes on.
Just make sure you don't add any additional Potatoes or Roll., this is the perfect amount.

Breakfast Bundt Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Bundt Pan (choose a simple design) The Original Kugelhof works well) Coat with a Vegetable Cooking Spray.

1 C of your favorite Add In Ingredient.  (see the list above) or add your own.
1 C Frozen Tater Tots, unthawed.
12 Large Eggs, Beaten
1 Can of Pillsbury Grand Biscuits, Raw and Diced into 1" pieces.
2 C of your favorite Shredded Cheese.

In a Large Mixing Bowl:
All ingredients,
Stir to combine well.

Spoon into the Pan.
Bake 45 - 60 minutes.
The top should be Golden Brown.

Remove Pan to a Rack to cool 5 minutes.
Invert onto a Serving Platter.
Slice to Serve.

Enjoy!
Peace in the Kitchen!

Keep Guacamole Green

Keep Guacamole from turning Brown.

There are so many recommendations for how to keep prepared Guacamole from turning Brown after it's prepared.
Some of the ways, leave the Pit in the middle of the mixture, add extra Lime Juice, cover with Plastic wrap directly onto the mix to create a seal. Today's Plastic Wrap is more porous than it used to be.
Those are all well and good, but none of them are fool proof.

The following is a  way to prevent browning and keep refrigerated for up to 3 day:

After preparing it, transfer it to a small glass container that has a lid, smooth the top and drizzle about 1/2" of Lukewarm Water to cover it.
Place the Lid on it and refrigerate it for up to 3 days.
When ready to serve, Drain the water off and stir to combine well.

Enjoy!
Peace in the Kitchen!

Tex - Mex Corn Salad

We make a lot of recipes that are referred to as Tex - Mex here in Texas. Here's a great Salad or Side Dish that has all of the ingredients needed to be referred to as Tex - Mex.

Tex - Mex Corn Salad

1 - 16 oz. Bag of Frozen Corn, thawed.
2 TBS Olive Oil
3 TBS Mayonnaise
4 oz. Mexican Cotija Cheese, crumbled + additional for Garnish.
2 TBS Fresh Lime Juice + additional for Garnish.
1 TBS Diced  Fresh Jalapeño Pepper
1 TBS Diced Red Onion
1/4 C finel chopped Fresh Cilantro
2 Garlic Cloves, minced
1/2 tsp Chile Powder
Salt and Pepper to taste.

In a Skillet on Medium High Heat:
Oil, until Hot.
Corn
Sauté for about 8 minutes, just until Charred.

In a Large Mixing Bowl:
Mayonnaise
Cheese
Lime Juice
Jalapeño
Onion
Cilantro
Garlic
Chile Powder
Salt and Pepper
Mix to combine well.

Fold in:
Corn
Mix to combine well.

Refrigerate until cold.

Just prior to serving:
Drizzle with additional Fresh Lime Juice.
Sprinkle with additional Cheese.

Enjoy!
Peace in the Kitchen!

Ritz Cracker Dessert Bars

Who knew that crackers could be so decadent when turned into a dessert Bar?

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

2 Sleeves of Ritz Butter Crackers (60 crackers)

1 1/2 C Heath English Toffee Bits

1 - 14 oz. can of Sweetened Condensed Milk

Confectioner's Sugar

In a Large Zip Lock Bag:

Crackers

Crush finely, using your hands.

In a Medium Mixing Bowl:

Cracker Crumbs

Toffee Bits

Condensed Milk

Stir to combine well.

Press evenly into the Pan.

Bake 15 - 20 minutes until Golden Brown.

Remove Pan to a Rack to cool completely.

Dust well with Confectioner's Sugar.

Cut into Bars to serve.

Enjoy!

Peace in the Kitchen!

Stuffed, Baked Zucchini

Here's a great Vegetarian dinner recipe.

Stuffed, Baked Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Baking Pan

3 Zucchinis  (trim the ends and slice them in half lengthwise) Set Aside.
1 - 24 oz. Jar of your favorite Marinara Sauce, divided ( set aside 1 C)
1 TBS Olive Oil
1/3 C diced Onion
1 tsp minced Garlic
1/2 C diced Red Bell Pepper
3/4 C diced Fresh Mushrooms
1/4 C chopped Fresh Parsley
1 tsp Italian Seasoning
1/4 tsp Salt
Pepper to taste
1 1/2 C Fresh Shredded Mozzarella Cheese
1/4 shaved Fresh Parmesan Cheese
2 TBS Bread Crumbs

Scrape out the Zucchinis, chop and set aside.

In the Baking Pan:
Zucchinis
1" of Water
Cover with Foil
Bake for 20 minutes.
Remove and set aside.
Do not turn the oven off.

In a Large Skillet on Medium Heat:
Oil
Onion
Bell Pepper
Garlic
Sauté for 5 minutes.

Add:
Chopped Zucchini
Mushroom
Remaining Marinara Sauce (the 1 C will be used later in the recipe)
Parsley
Seasoning
Salt
Pepper to taste.
Stir well.
Reduce Heat to Low.
Sauté 15 minutes.

Remove the Zucchinis from the Pan.
Drain the Water.

Add:
1 C Marinara Sauce.
Place Zucchinis on top of the Sauce.

Fill the Zucchini with the Filling.
Cover with Foil.
Return to the Oven.
Bake for 20 minutes.

Remove from the Oven.
Set the Oven to Broil.
Remove the Foil.

Top each Zucchini with:
Mozzarella
Parmesan
Bread Crumbs

Return to the Oven and Broil just until the Cheese
has Melted and the Crumbs are Golden Brown.
Watch it carefully to avoid burning.

Enjoy!
Peace in the Kitchen!

1. 
   

Summer Vegetarian Pasta Nicoise Salad

We travel to France and have many friends there. One of my favorite Summer Salads is Nicoise. Traditionally it's serve with Tuna. I don't eat Seafood so I created this Vegetarian version.

Vegetarian Pasta Nicoise Salad

1 Pound of Penne Pasta prepared according to package directions.
Drain, reserve  the water and return it to the pot.

1/2 Pound of Trimmed French Green Beans boiled for 2 minutes in the reserved Pasta Water.
Drain.

3 Hard Boiled Eggs, halved.

1/4 C Olive Oil
2 TBS Red Wine Vinegar
2 tsp Dijon Mustard
2 TBS finely chopped Shallots
1/4 tsp Salt

2 C Halved Cherry Tomatoes
1/2 C Sliced Black Olives
1/4 C Drained Capers
1/4 C finely chopped Fresh Parsley

Pepper to Taste

In a Large Serving Bowl:
Oil
Vinegar
Mustard
Shallots
Salt
Whisk Well.

Gently Fold in:
Tomatoes
Olives
Capers
Parsley

Add:
Pasta
Beans
Toss Gently.

Top with Eggs.
Sprinkle with Pepper to Taste.
Cover with Plastic Wrap.
Refrigerate 30 - 60 minutes prior to Serving.

Gently Toss just before Serving.

Enjoy!
Peace in the Kitchen!

Dean Fearing's Chocolate Shiner Bock Cake

Dean Fearing's Chocolate Shiner Bock Cake.

I live in Texas, Shiner Bock Beer, from Shiner, Texas is our Beer of Choice here.
When I read the recipes in the paper this morning, I had to post this recipe from Dean Fearing.
Dean is a well known celebrity Chef in Dallas. He's written a cookbook , The Texas Food Bible: From Legendary Dishes to New Classics.

I've added some personal points as I wrote the recipe.
This recipe is baked in 2- (9"X 9") Cake Pans.

The cake can also be baked in a 9"X13" pan for 35 minutes.

Dean Fearing's Chocolate Shiner Bock Cake

2 1/4 C light brown sugar
20 TBS (2 1/2 sticks) unsalted butter, room temperature, plus more for greasing pan ( I use my Pan Release Mix).
3 large eggs, at room temperature
1 1/2 tsp pure vanilla paste  (available at Williams Sonoma and online)  ( I would use 2 tsp vanilla extract)
1 3/4 C all purpose flour, plus more for dusting the pan ( I use my Pan Release Mix)
3/4 C Dutch Process Cocoa
1 3/4 tsp baking powder
1/4 tsp ground cinnamon
1/2 tsp salt
1 1/2 C (12oz.) Shiner Bock Beer
Shiner Toffee Sauce (recipe to follow)

Preheat oven to 325 degrees.
Generously coat the interior of  2- (9" square ) cake pans with butter. ( I use my Pan Release Mix)

In a Stand Mixer, with a paddle attachment:
Brown Sugar
Butter
Beat until light and fluffy.

Add Eggs (one at a time)
Add Vanilla.

In a medium bowl:
Flour
Cocoa
Baking Soda
Cinnamon
Salt
Whisk well.

With the mixer on low, add dry ingredients, alternating with the Beer.
Beat just until well blended.

Scrape the batter into the pans, smooth with a spatula.
Bake at 325 degrees for 30 minutes or until a toothpick in the center comes out clean.
Remove pans from oven a place on a cooling rack for 5 minutes.
Cut into squares and serve warm topped with Shiner Toffee Sauce.

Shiner Toffee Sauce:
Here's what you'll need:

4 C Sugar
1 1/2 C Cold Water
1 1/3 C Heavy Cream
1/4 C additional Sugar
1 - (12oz.) Bottle of Shiner Bock Beer
2 TBS Salt


Combine together in a saucepan on medium heat:
4 C Sugar
1 1/2 C Cold Water
Cook, stirring occasionally for 10 minutes.
Sauce will begin to turn golden brown.

Stir constantly while slowly adding 1 3/4 C Heavy Cream.
It will bubble up, continue stirring.

When all of the Cream has been added, stir in additional Sugar, Shiner Bock Beer and Salt.
Gently simmer for 5 minutes.

Remove from heat and stir constantly until cooled.
Makes about 6 cups.

Enjoy!
Peace in the Kitchen!

Small Batch Fredericksburg Peach and Southern Comfort Jam

Canning 101  Small Batch Fredericksburg Peach and Southern Comfort Jam



Dallas Morning News Taste Section 6/18/2014

It's time for Peaches in Texas. I love Peaches and any recipe that calls for Peaches. The traditional cobblers, pies, tarts, jams and jellies. I chose this recipe to post on the blog rom today's Taste section in the Dallas Morning News.
This recipe comes from blogger Amber Bracegirdle, bluebonnetsand brownies.com.
For many of my friends out of state and out of the country, I thought I'd begin this post with a bit of information about Fredericksburg, Texas and Southern Comfort.

Fredericksburg, the county seat of Gillespie County, is seventy miles west of Austin in the central part of the county. The town was one of a projected series of German settlements from the Texas coast to the land north of the Llano River, originally the ultimate destination of the German immigrants sent to Texas by the Adelsverein. In August 1845 John O. Meusebach left New Braunfels with a surveying party to select a site for a second settlement en route to the Fisher-Miller Land Grant. He eventually chose a tract of land sixty miles northwest of New Braunfels, where two streams met four miles above the Pedernales River; the streams were later named Barons Creek, in Meusebach's honor, and Town Creek. Meusebach was impressed by the abundance of water, stone, and timber and upon his return to New Braunfels arranged to buy 10,000 acres on credit. The first wagontrain of 120 settlers arrived from New Braunfels on May 8, 1846, after a sixteen-day journey, accompanied by an eight-man military escort provided by the Adelsverein. Surveyor Hermann Wilke laid out the town, which Meusebach named Fredericksburg after Prince Frederick of Prussia, an influential member of the Adelsverein. Each settler received one town lot and ten acres of farmland nearby. The town was laid out like the German villages along the Rhine, from which many of the colonists had come, with one long, wide main street roughly paralleling Town Creek. The earliest houses in Fredericksburg were built simply, of post oak logs stuck upright in the ground. These were soon replaced by Fachwerk houses, built of upright timbers with the spaces between filled with rocks and then plastered or whitewashed over. 

Fredericksburg was founded in 1846 and named after Prince Frederick of Prussia. Old-time German residents often referred to Fredericksburg as Fritztown, a nickname that is still used in some businesses. The town is also notable as the home of Texas German, a dialect spoken by the first generations of German settlers who initially refused to learn English. Fredericksburg shares many cultural characteristics with New Braunfels, which had been established by Prince Carl of Solms - Braunfels the previous year. Fredericksburg is the birthplace of Fleet Admiral Chester Nimitz. It is the sister city of Montabaur, Germany. On October 14, 1970, the Fredericksburg Historic District was added to the National Register of Historic Places in Texas.


Southern Comfort is an American liqueur made from neutral spirits with fruit, spice and whiskey. The brand was originally created by bartender Martin Wilkes Heron in New Orleans in 1874, and is now owned by the Brown-Forman Corporation.

Small - Batch Fredericksburg Peach and Southern Comfort Jam:



1 1/2 pounds of fresh Texas peaches
1/2 tsp ground cinnamon
2 TBS lemon juice
1/2 C water
1/4 C Southern Comfort
3 rounded TBS (about half a standard 3 - oz. packet) no-sugar needed pectin.
1 C granulated sugar

Wash, remove the pits and slice the peaches. No need to peel them.

In a large saucepan over medium high heat:
Peaches
Cinnamon
Lemon Juice
Water
Bring to a boil , boil for 20 minutes.
Place the mixture in a Food Processor and pulse several times until it is pureed.
Place the puree back into the saucepan on medium high heat.
Add the Southern Comfort and mix well to incorporate .
Whisk in the Pectin, stirring until completely dissolved.
Return to a boil.
Add Sugar all at one time and whisk continuously.
Return to a rolling boil that can't be stirred down and boil for 1 minute.
Remove from heat and skim off the foam.
Place the Jam in clean canning jars, with lids.
Refrigerate up to 2 weeks.

Otherwise, to keep longer, put the jars and the jam through a canning process in the video above.
This recipe makes approximately 3 - 8oz. jars.

Enjoy!
Peace in the Kitchen!

Cranberry Rice Stuffing

I was excited to see the cover story in the Dallas Morning News today, Take a Shortcut to Mexico, and then I read the recipes and nothing looked interesting to me. That's unusual for a Texas cook. We love Mexican cuisine and our own creations of Tex-Mex cuisine. However, I was hoping to find something to post. I finally found something that intrigued me,  not Mexican but it sounds like something I would make. I created an original recipe for a Cranberry Rice Stuffing that I serve as a side dish at Thanksgiving ( Wild Rice and Orange Herb Stuffing). It's on the blog. This is similar but a bit different.

Cranberry Rice Stuffing

1/4 C uncooked wild rice
1/2 C uncooked long grain white rice
1/2 C dried cranberries
2 ribs of celery, chopped
2 green onions, finely sliced
1 red bell pepper, diced
1 C toasted, chopped pecans
2 TBS olive oil
2 TBS apple cider vinegar
1 tsp grated orange or lemon zest
1/4 C cranberry juice
1 tsp honey
black pepper

Cook rices separately according to package directions.
Toss together and spread out on a cookie sheet pan to cool to room temperature.
Transfer to a bowl and add cranberries, celery, onion, bell pepper and pecans.

Make a dressing by combining oil, vinegar, zest, cranberry juice and sugar.
Pour over rice and toss well.
Cover and refrigerate at least an hour for flavors to blend.
Taste for seasoning and add salt and pepper as desired.

Enjoy!
Peace in the Kitchen!

Blueberry Buttermilk Pie

This is a recipe that my neighbor created. He's a Professional Pastry Chef. I have the story on the Blog posted in an article from The Dallas Morning News. A friend from College made it after reading the article but I realized I had never posted it by it's self. So here is the recipe for:

Randy's Blueberry Buttermilk Pie

Since making the pies, I've added some changes that worked.
Please note them when reading the recipe!

This recipe makes 2 pies

3 1/2 C sugar
1 C flour
1 3/4 sticks unsalted butter ( softened)
6 eggs
2 C buttermilk
1/2 tsp vanilla extract
1/2 C fresh blueberries, lightly tossed in 2 TBS of flour ( divided), I added 2/3 C in each pie
2 uncooked pie crusts, frozen or homemade( thaw, if frozen ) I used Marie Callender's Frozen Deep Dish Pie Crust)

Preheat oven to 350 degrees, bake in the middle of the oven

In a large bowl, mix together flour and sugar and set aside
Melt butter and pour over the flour-sugar mixture. Whisk until totally incorporated
( the entire batter can be done in a stand mixer)

Add eggs one at a time, allowing each addition to become incorporated before adding the next one
Add buttermilk and vanilla
Mix well and set aside

Sprinkle the bottom of each pie shell with 1/4 C of berries ( I used 2/3 C in each pie)
Evenly distribute the buttermilk filling into the pie shells
Push the berries down into the filling. (I did not push them down)

Bake for 25 minutes
Rotate and bake 10 - 20 minutes more, tops should be golden brown ( I baked them for 45 - 50 minutes without turning them)

Remove and place on a rack to cool
Refrigerate until ready to serve

Substitute other fruit if you like, or leave the fruit out all together

Enjoy!
Peace in the Kitchen!

The recipe makes 2 pies, and there was some left over so.....

I made some in ramekins!

Hippy Muffins

Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:
Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Mix well with a Wooden Spoon.

Fold in by hand, just until combined:
Zucchini
Carrot
Create a Well in the Center of the Bowl.

Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!