Slow Cooker Cheesecake.

When I saw this recipe I knew I would like it.
I have my favorite Cheesecake that I make and the recipe is on the Blog. Cheesecake is my favorite dessert and the my first choice at a restaurant.  I know that many people may prefer the simplicity of making it in a Slow Cooker.
I didn't want to rewrite the entire recipe so I've simply added the link below.
Click on it and then click on the link that pops up.


https://trib.al/21zOT1k

Enjoy!
Peace in the Kitchen!

Mushrooms, Diced Tomatoes and Poached Eggs

I hesitated to post this recipe and then I realized we would make it again.
It's quite simple
It's an Entrée.

Button Mushrooms

Browned Mushrooms

8 oz. Bag of Spinach Leaves.

It's easy and delicious.

Here's what you'll need.
A Non Stick Skillet.
1 TBS Vegetable Oil
1 TBS Butter
1 Pound of Button Mushrooms, cut in half.
1 - 14.5 oz. Can of Diced Tomatoes.
1 tsp Dried Oregano. (We grow our own and Dry it)
1 - 8oz. Bag of Spinach Leaves.
2 Eggs or 1 per person if serving it for a larger crowd. Adjust the amount of Mushrooms and Tomatoes.

In the Skillet on Medium Heat:
Oil
Butter
Heat until Butter is melted and bubbly.

Add:
Mushroom Halves.
Stirring occasionally, cooking until they are browned.

Add:
Tomatoes with Juice.
Cook a few minutes on Medium Heat.
Increase Heat to Medium High to reduce some of the liquid.
Cook until the liquid reduces.

In the another Skillet on Medium High Heat.
1 TBS Water
Spinach Leaves.
Stir constantly until completely wilted.
Add to the Mushroom/Tomato Mixture.
Stir to combine well.


Remove from Heat.
Add Oregano and stir to incorporate.
See instructions below for serving immediately.

At this point, if we're not planning to eat it right away, spoon it into a glass container with a lid.
Allow it to cool completely.
Refrigerate until ready to serve.

When Serving Immediately:
To the Mixture in the Skillet, Top with two Eggs and continue cooking until they are cooked to your liking. Do not Stir.
We like them Poached.

Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!

Cauliflower Patties

We love Broccoli Patties, Potato Patties, Onion Patties and Cauliflower Patties.
I had previously written a recipe for Cauliflower Patties and when I made them, they didn't turn out like I thought they would. I learned from the mistakes and here's the new recipe.
In the first one I talked about starting with a Head of Cauliflower and it went from there.
The recipe had you trim the florets, boil them and then cut them into small pieces.
The pieces should have been really tiny, like riced. Mine were too big even after cutting into "small" pieces. It only required 4 cups and there was so much more left so here's my new, adapted recipe using 4 Cups of Riced Cauliflower that's purchased. I deleted that other recipe from the Blog.
I also made a homemade Tzatziki Sauce to serve with them and the recipe is included here.

I made homemade Tzatziki Sauce to serve with the Patties.

Make sure you have 4 Cups.
You don't need to Cook it.
Just thaw completely if you purchase it frozen.

Here's what you'll need:
A Non Stick Skillet


4 C Riced Cauliflower
2 Large Eggs, whisked.
1/2 C Flour
2 Green Onions, finely diced.
3 Cloves of Garlic, minced.
Salt and Pepper to taste.
Enough Vegetable Oil for frying.

In a Large Mixing Bowl:
Cauliflower
Eggs
Flour
Onion
Garlic
Salt
Pepper
Stir to combine well.

In a Skillet on Medium High:
Oil, until Hot.

Spoon about 3 TBS of the Mixture for each Patty and drop it into the Oil, flatten slightly.
Fry until each side is Golden Brown.

Transfer them to Paper Towels to absorb some of the Oil.

Serve Hot with Tzatziki Sauce.


We love this with Pita Chips, Pita Bread, Stuffed Grape Leaves and so much more. I prefer to make it myself, I can control the taste and texture.

Dolmades ( Stuffed Grape Leaves)

Pita Bread

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in Half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves, Pita Chips, Pita Bread, Vegetable Patties.

Enjoy!
Peace in the Kitchen!

Empty Tomb Rolls

We serve these at Easter.

Here's the story and meaning behind the Rolls. Some families make the Rolls while telling the Easter story to their children.

Jesus —marshmallow
After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon
Jesus put into tomb — crescent roll dough
3rd day Jesus has risen & no longer in tomb — open cooked roll to find NO marshmallow

Here's what you'll need:
Preheat the oven to 375 degrees.
A  Jumbo Muffin Tin (8 Wells) Sprayed with a vegetable Cooking Spray.

10 ounce package of Jumbo Refrigerated Crescent Rolls (8 Rolls)
1/4 C Granulated Sugar
1 TBS Cinnamon
8 Large  (regular size) Marshmallows
1/4 C Butter, melted (in a Bowl large enough to Dip the Marshmallows.

Combine the Cinnamon and Sugar in a Bowl large enough to Dip the Marshmallows.

Separate the 8 Crescent Roll Triangles.

Dip each Marshmallow in the Butter and then in the Cinnamon/Sugar.
Place a Marshmallow onto 1 Crescent Triangle.
Wrap the Dough around the Marshmallow and Pinch to seal  the edges completely.
You don't want any of the Marshmallow to seep out during Baking.

Dip the top of each Roll in Butter and then Cinnamon/Sugar.
Place them Sugar side up into the wells of the Muffin Tin.

Bake for 13 - 15 Minutes.
Serve them warm.

Enjoy!
Peace in the Kitchen!

Tzatziki Sauce

We love this with Pita Chips, Pita Bread, Stuffed Grape Leaves and so much more. I prefer to make it myself, I can control the taste and texture.

Dolmades ( Stuffed Grape Leaves)

Pita Bread

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in Half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves, Pita Chips, Pita Bread.

Enjoy!
Peace in the Kitchen!

Yellow Split Pea Soup

QUEBEC STYLE PEA SOUP:

This is the Classic French Canadian Soup'
It features Dried Yellow Split Peas together with Vegetables, Herbs and a Ham Hock.
Simmering it infuses great flavor into the soup.
It's traditionally served at Christmas and Easter.
The recipes includes Vegetarian options where stated.

Here's what you'll need:
A Large Soup Pot or Dutch Oven.

A 1 Pound Ham Hock. (it can simply be eliminated for Vegetarians.)
2 TBS Butter or Vegetable Oil
2 Medium Carrots, finely diced.
1 Rib of Celery, finely diced.
1 Medium Onion, finely diced.
1 3/4 C Dried Yellow Split Peas
1 Large Bay Leaf or a few small ones.
1 TBS Dried Marjoram
1 tsp Dried Thyme
4 C Chicken Broth, Vegetarian No Chicken Broth or Vegetable Broth
3 C Water
Salt and Pepper to taste.

Trim and remove skin from the Ham Hock.

In the Soup Pot on Medium High Heat:
Butter or Oil until Hot.

Add:
Carrots
Celery
Onion
Cook for 10 minutes, stirring occasionally.

Add:
Peas
Bay Leaf
Marjoram
Thyme
Cook for 2 minutes, stirring.

Add:
Your Choice for Broth.
Water
Mix Well.

Add:
Ham
Bring to a Boil.
Reduce Heat to Medium-Low Heat and cover the Pot.
Simmer stirring occasionally.
Cook 1 1/2 - 2 Hours.
Peas should be very soft and the Soup should begin to thicken.
Add additional water if it appears to be too Thick.
Remove from Heat and set aside.

Discard the Bay Leaf.
Remove the Ham Hock. (allow to cool completely)
Remove the Meat from the Bone.
Roughly chop it and return it to the Pot.
Stir well to combine.
Season with Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!