Squash Dressing

 This is a great Side Dish for Thanksgiving. It's good any time of the year.

This Dressing includes Cornbread. You can make your own from a Box Mix but to save time, I sometimes purchase it already made.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Skillet

9" X 13" Baking Pan

4 TBS Butter

1/2 C Diced Onion

1/4 C Diced Red Bell Pepper

1/4 C Diced Celery

1 TBS Minced Garlic

4 1/2 C Chopped Summer Squash, don't peel it.

1 - 10.5 oz. Can, Cream of Celery or Cream of Mushroom Soup

3 C Crumbled Cornbread

1 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Creole Seasoning

2 Eggs, beaten

In the Skillet on Medium Heat:

Butter, until melted

Add:

Onion

Bell Pepper

Celery

Saute 5 minutes, stirring.

Add:

Garlic

Cook 2 Minutes.

Add:

Squash

Cook for 2 Minutes, Stirring.

Add:

Soup

Stir to combined well until heated.

Remove from Heat and set aside.

Add:

Cornbread

Salt

Pepper

Seasoning

Eggs

Stir to Combine Well.

Spoon into the Baking Pan.

Bake 1 Hour. The Top should be Browned.

Enjoy!

Peace in the Kitchen!

Tofurky Roast

 This recipe is from the Tofurky Company. This is what I eat at Thanksgiving.

Here's what you'll need:

A Dutch Oven with a Lid

A Large Skillet

Preheat the Oven to 350 degrees.

4 Large Carrots diagonally sliced in 1/4" pieces.

1 Onion, sliced.

3 TBS Olive Oil, divided.

1/2 tsp Fine Sea Salt.

1/2 tsp Fine Black Pepper.

4 Sprigs of Thyme, divided.

4 Sprigs of Rosemary, divided.

1 Tofurky Roast (with Stuffing), set aside the Gravy Packet.

2 C Vegetable Broth or No Chicken Base Better than Bouillon.

1 Pound of Whole Button Mushrooms, sliced thin.

3 Cloves of Garlic, minced.

2 TBS Flour.

2 C of Whole Milk or a Vegan Milk alternative.

In the Dutch Oven:

Carrots

Onion

1 TBS of  Oil

Salt and Pepper

2 Sprigs of Thyme

1 Sprig of Rosemary

Toss to Combine Well.

Add:

Broth

Cover and Bake for 1 Hour and 15 Minutes.

Remove from the Oven and take out the Herb Sprigs.

Remove the leaves from the remaining Thyme and Rosemary. Chop finely.

In the Skillet on Medium Heat:

2 TBS Oil, until Hot.

Add:

Mushrooms

Stir and Reduce Heat to Low.

Cook 15 Minutes, stirring occasionally.

Add:

Thyme and Rosemary Leaves

Garlic

Flour

Reserved Gravy Packet

Stir well and Cook for 1 minute.

Add Milk.

Simmer, stirring constantly until thickened.

Serve the Roast, Sliced, with Carrots, Onion and Gravy.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Cocktail

 A delicious Fall Cocktail. We 'll serve this at Thanksgiving.

Pumpkin Cocktail:

Here's what you'll need:

1/2 ounce Pumpkin Vodka

1/2 oz. Vanilla Vodka

1 oz. Kahlua

1 1/2 oz. Heavy Cream

Combine all ingredients in a Cocktail Shaker.

Add Ice.

Shake Well.

Strain into a Cocktail Glass.

Sprinkle with a bit of Nutmeg and Pumpkin Pie Spice.

Enjoy!

Peace in the Kitchen!

Cranberry and Banana Muffins with Bran Flakes Cereal

 These are great Holiday Muffins. 

They're Moist and Tasty.

The Top Photo is a Regular Size Muffin Pan and the Bottom are Mini Muffins.

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A 12 Count Muffin Tin with Paper Liners.

Based on the size of the Bananas you may have enough Batter to make more than 12 regular sized Muffins.  We used large Bananas.

2- Ripe Bananas, mashed.

1/4 C Brown Sugar

1/4 C Pure Maple Syrup

2 TBS Vanilla 

1/4 C Almond Milk

2 Large Eggs

2 TBS Coconut Oil

1 1/2  Flour

2 C  Ground Bran Flakes

3 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 C Dried Cranberries

1/4 C Chopped Pecans, Toasted.

In a Large Mixing Bowl:

Bananas

Sugar

Maple Syrup

Vanilla

Milk

Oil

Eggs

Mix until Well Combined.

Add:

Flour

Bran Flakes

Baking Powder

Baking Soda

Salt

Mix to Combine Well.

Stir in Pecans and Cranberries.

Use a Cupcake Scoop and Fill the Liners with Batter.

Bake 20 - 25 minutes.

A toothpick in the Center should come out clean.

Remove from the Oven to a Rack to Cool Completely.

Enjoy!

Peace in the Kitchen!

Brownie in a Cast Iron Skillet

 It doesn't get much easier that preparing the Batter and Baking the Brownie in a Skillet.

This recipe is easy and delicious. Individual servings are served, Hot out of the Oven, with either Whipped Cream or Ice Cream.

This recipe is adapted from Food 52.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 10" Cast Iron Skillet

4 TBS Butter

1 C Milk Chocolate Chips 

1/2 C Granulated Sugar

2 Large Eggs

1/4 C All Purpose Flour

2 TBS Cocoa Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Whipped Cream or Ice Cream for serving.

Heat the Skillet on the Stove on Medium Heat.

Add:

Butter, until melted.

Remove the Skillet from the Heat.

Add:

Chocolate Chips (stir with a Silicone Spatula until melted and completely combined with the Butter. Allow it to rest for 10 minutes.

Add:

Sugar (stirring until well combined and Creamy Smooth)

Add:

Eggs with a Whisk. (until completely incorporated)

Add:

Flour, Cocoa Powder, Baking Soda, Salt (mix well until everything is well incorporated)

Bake 15 Minutes

The edged should rise slightly and the Center will be a bit Creamy.

If you prefer it well done, Bake a few Minutes more.

Serve individual servings with Whipped Cream or Vanilla Ice Cream.

I also like it served with Chocolate Whipped Cream or Chocolate Ice Cream.

Enjoy!

Peace in the Kitchen!

Moose Munch Brownies

Many years ago I discovered the Ultimate Brownie. It was a creation from a company called Moose Munch. We sold the product at Macy's during the Holiday Season. It was a simple recipe. Buy a box of your favorite Brownie Mix, bake it according to the instructions on the Box, as soon as you take them out of the oven, you gently press an entire Box of Moose Munch into the warm Brownie Base. It makes an amazing recipe and consequently, the Ultimate Brownies were born.

If you're not already familiar with Moose Munch, it's a snack made from Butter Toffee Caramel Popcorn with Nuts and Chocolate. It comes in Milk, Dark and White Chocolate. This stuff is Crisp, Buttery, Sweet and completely addicting. The recipe is a favorite at our house.

I added this picture if you decide
to make Moose Munch Brownies.




Enjoy!
Peace in the Kitchen!

Salty Caramel Crunch Bars

This recipe was the winner of the Bar Category in the 2010 Dallas Morning News/Central Market Holiday Cookie Contest.
I was a finalist that year in the decadent category with my Apricot Almond Log Cookie.
I've been a finalist twice in the decadent category and I entered 3 recipes this year. October 26th is the last day for entries and then we'll find out if we make it into the contest.
I will certainly post it on my blog if I get in.
It's an extremely difficult competition to get into, and very rewarding as a foodie to get in.

Here's the 2010 Bar Category winner:

Salty Caramel Crunch Bars
by Stephanie Hollowell

90 Club Crackers, such as Keebler brand
1 C butter
2 C graham crackers crumbs
1 C firmly packed brown sugar
1/3 C sugar
1/2 C whole milk
1 tsp vanilla
1 C butterscotch baking chips
1 C chocolate-hazelnut spread such as Nutella. ( I have to add a note that as a traveler to France for 23 years, I experienced Nutella in Europe for the first time in 1970)

Pietro Ferrero, who owned a bakery in Alba, in the Langhe district of Piedmont, an area known for the production of hazelnuts, sold an initial batch of 300 kilograms (660 lb) of "Pasta Gianduja" in 1946. This was originally a solid block, but Ferrero started to sell a creamy version in 1951 as "Supercrema".^[2]

In 1963, Ferrero's son Michele Ferrero revamped Supercrema with the intention of marketing it across Europe. Its composition was modified and it was renamed "Nutella". The first jar of Nutella left the Ferrero factory in Alba on 20 April 1964. The product was an instant success and remains widely popular.

Line a 9"X13" pan with 1 layer of crackers, breaking as needed to fit.

In a large Saucepan:

melt butter over medium heat.

Add:

graham cracker crumbs

both sugars

milk

vanilla

Bring to a boil, boil for 5 minutes,stirring constantly.

Remove from heat and spread half of the cooked mixture over the prepared crackers.

Place another layer of crackers on top.

Spread remainder of the cooked mixture over the crackers.

Place a last layer of crackers on top.

In a small microwave safe bowl, carefully melt the butterscotch, using short bursts of power, stirring in between.

Stir in the Hazelnut spread until smooth, beating slightly if needed to make the mixture spreadable.

Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour.

Cut into bars to serve.

Enjoy!

Peace in the Kitchen!