Sunday, December 20, 2015

Christmas Cookies , Thin and Crispy!

These are a delicious, thin and crispy Christmas Cookie.
Serve them topped with a dusting of Confectioner's Sugar and a dollop of  Bonne Maman Raspberry Preserves.



Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.


2 C Flour
24 TBS Butter  (3 sticks) , softened. This is what makes them Magical, Thin and Crispy!
1 3/4 C Confectioner's Sugar
1 TBS Vanilla
Bonne Maman Raspberry Preserves

In a large Mixing Bowl:
All Ingredients!
Mix well. with a Blending Fork or a Wooden Spoon.

Divide the Dough into 2 Rolls 2" in diameter.
Wrap in Plastic Wrap and refrigerate for 2 hours.
Cut the rolls into thin slices. (very thin slices)!
Transfer to the Sheet Pans.
Bake 6 - 7 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Cookies to the rack to cool completely.
Top each Cookie with a Dollop of Raspberry Preserves.

Enjoy!
Peace in the Kitchen!






    Saturday, December 19, 2015

    Cranberry Orange Scones

    These are a great Holiday flavored Scone. They're perfect for Breakfast or Afternoon Tea.



    Here's what you'll need:
    Preheat the oven to 400 degrees.
    A Sheet Pan lined with Parchment Paper.

    2 C Flour
    1/2 C Granulated Sugar
    3 tsp Baking Powder
    1/2 tsp Salt
    8 TBS Butter, Cold and Cubed
    1/2 C Cranberries, Fresh or Frozen
    3/4 - 1 C Heavy Cream.
    1 TBS Orange Juice
    1 TBS Orange Zest
    2 TBS Butter, melted to brush the tops of the Scones just before baking.


    Icing:
    1 C Confectioner's Sugar
    3 - 4 TBS Orange Juice
    1 TBS Orange Zest


    In a large Mixing Bowl:
    Flour
    Sugar
    Baking Powder
    Salt
    Whisk well.

    Cut in the Cold Butter with a Pastry Blender until it looks like Coarse Meal and Pea Sized pieces.
    Add:
    Cranberries
    3/4 C Heavy Cream
    Orange Juice
    Orange Zest
    Mix in with a Blending for and your hands.
    Press the Dough together between the palms of your hands.
    You may add a bit more Cream if it doesn't hold together well.

    Place the Dough on a floured surface.
    Press it into a large round disc, 1" thick.
    Cut into 12 equal sized wedges.
    Transfer to the Sheet Pan
    Brush tops with melted Butter.

    Bake 20 - 25 minutes.
    Remove the pan to a rack to cool for 10 minutes.
    Place the Rack over the Sheep Pan when you add the Icing.

    Prepare the Icing

    In a Mixing Bowl:
    Sugar
    Orange Juice
    Zest
    Whisk well.
    Drizzle over the tops of each Scone.

    Enjoy!
    Peace in the Kitchen!


    Wednesday, December 16, 2015

    Mexican Egg Nog

    This is a traditional Mexican Christmas Egg Nog recipe. I happen to love Egg Nog and any recipe that's made with it. We're having a Tamale Christmas Eve Dinner this year and all of the dishes are Tex - Mex. This Egg Nog is perfect for the menu!






    The recipe calls for Blenched Almonds:
    Bring a small saucepan of water to a boil.
    Place the Almonds in the boiling water.
    Drain the, immediately in a Colander.
    Rinse with cold water.
    Dry them with a paper towel.




    5 C Whole Milk
    2 C Half and Half
    A Pinch of Baking Soda
    1/3 C Blanched Almonds
    1/2 C Granulated Sugar
    A Pinch of Salt
    1 - 3" stick of Cinnamon
    1 Star Anise
    4 Cloves
    1 Vanilla Bean, split open.
    1/3 tsp Nutmeg
    6 Egg Yolks
    1/2 C Dark Rum
    1/3 C Coconut Rum

    In a Stock Pot on medium heat:
    Milk
    Half and Half
    Baking Soda
    Cook for 10 minutes, stirring often.

    In a Blender:
    Almonds
    A Bit of the Hot Milk
    Blend until smooth.
    Return it to the Pot.
    Bring to a slight Boil.
    Reduce heat to Low.

    Add:
    Sugar
    Salt
    Cinnamon
    Anise
    Cloves
    Vanilla Bean
    Heat for 3 minutes.

    In a large Mixing Bowl:
    Egg Yolks
    Whisk well until Creamy and Pale Yellow.

    Slowly Add:
    1 C of the warm Milk
    Whisking constantly.
    Add this back to the Pot.
    Continue cooking for 30 minutes on simmer.

    Remove form Heat.
    Allow to cool for 10 minutes.
    Strain through a fine Sieve into a Serving Pitcher.
    Add:
    Rum
    Coconut Rum
    Stir well.
    Refrigerate for at least 2 hours before serving.
    Garnish each serving with a dusting of Cinnamon and Nutmeg.

    Enjoy!
    Peace in the Kitchen!



    Monday, December 14, 2015

    Holiday Cake Mix Cookies with Christmas Sprinkles

    These are a colorful Christmas Cookie. They'd make a great addition to your Cookie Gift Baskets.



    I only use Duncan Hines Cake Mixes.
    I learned this in a Cake Decorating Class .


    Here's what you'll need:
    Preheat the oven to 350 degrees.
    Sheet Pans lined with Parchment Paper

    8 TBS Butter, softened
    8 oz. Cream Cheese, softened
    1 Egg
    1/2 tsp Almond Extract
    1/2 tsp Orange Extract
    1 package of White Cake Mix
    A variety of Christmas Sprinkles mixed together in a medium bowl.
    Confectioner's Sugar in a medium bowl.

    In a Stand Mixer with a Paddle Attachment:
    Butter
    Cream Cheese
    Mix for 3 minutes.

    Add:
    Egg
    Almond
    Orange
    Mix just until combined.

    Add:
    Cake Mix
    Mix just until combined.

    Add:
    1/4 C of Sprinkles, fold in by hand.

    Transfer to a bowl and refrigerate for 1 hour.

    Use a 1 1/4" Cookie Scoop, drop the balls onto the Sheet Pan.
    Dip each one in the Sprinkles.
    Roll in Confectioner's Sugar.
    Return to the Sheet Pan 2" apart.
    Bake for 10 minutes.

    Remove the Pan to a rack to cool for 5 minutes.
    Transfer the cookies to a rack to cool completely.

    Enjoy!
    Peace in the Kitchen!

    Sunday, December 13, 2015

    Spinach, Bacon and Blue Cheese Quiche

    Anne just made this amazing Quiche last night. It is delicious!
    We use Vegetarian Bacon from Morning Star.



    Here's what you'll need:
    Preheat the oven to 425 degrees, just to par bake the crust!
    1 - Pre Made 9" Deep Dish Pie Crust in a Deep Dish Pie Pan. You could also make a Homemade Crust instead of Pre Made.

    8 pieces of Vegetarian Bacon. (I microwave it for 1 minute or until crispy) You can fry bacon if you're not Vegetarian.
    1/2 pound of the best Blue Cheese you can afford, crumble it.
    3 Large Eggs, beaten
    1 C Half and Half
    1/4 tsp Pepper
    1/4 tsp Nutmeg
    1/4 tsp Cayenne Pepper
    8 oz. Frozen Spinach, thawed, drained and squeezed dry in Paper Towels.

    Par Bake the Crust at 425 degrees for 5 minutes.
    Reduce oven to 375 to bake the Quiche.

    Evenly sprinkle the Crumbled Bacon of the Crust.
    Top it with Crumbled Blue Cheese.

    In a mixing bowl:
    Eggs
    Half and Half
    Whisk well.
    Add:
    Pepper
    Nutmeg
    Cayenne
    Spinach
    Stir well with a blending Fork.
    Pour evenly into the Crust.

    Bake for 40 minutes. A toothpick in the center should come out clean.
    Remove pan to a rack to cool for 10 minutes.

    Enjoy!
    Peace in the Kitchen!


    Saturday, December 12, 2015

    Christmas Bark Candy

    Here's my version of Christmas Bark. I love the combination of Pistachios and Cranberries. The green and red color makes them perfect for the Holiday. Add them to Graham Crackers, Caramel and Dark Chocolate and you have............. Christmas Bark Candy!

    This is a Rimmed Quarter Sheet Pan, 9 1/2" X 13"


    Here are several options for Graham Crackers.

    I like Hershey's Special Dark Chocolate Chips for Baking.

    I also use Guittard!




    Here's what you'll need:
    Preheat the oven to 400 degrees.
    1 - 9 1/2" X 13" Rimmed Quarter Sheet Pan lined with Parchment Paper.

    Graham Crackers, enough to line the pan!
    16 TBS Butter, room temperature
    1 C Dark Brown Sugar
    1 C Hershey's Special Dark Chocolate Chips or Guittard Extra Dark Chocolate Chips .
    1 C Chopped Pistachio Nuts
    1 C Dried Cranberries

    Line the Sheet Pan with Graham Crackers.

    In a Saucepan on medium heat, make the Caramel:
    Butter
    Sugar
    Stir only to combine well as it begins to melt.
    Heat until melted.
    Boil with out stirring for 3 - 5 minutes. (it's important not to stir it while it boils)
    Pour over the Graham Crackers.

    In a Microwave Safe Glass Bowl:
    Chocolate Chips
    Heat, stirring after 30 seconds.
    Continue until creamy smooth.
    Pour evenly over the Caramel layer.
    Spread with an offset spatula.
    Sprinkle immediately with Pistachios and Cranberries.
    Refrigerate for 1 hour.

    Break into pieces to serve.

    Enjoy!
    Peace in the Kitchen!



    Friday, December 11, 2015

    Mini Muffin Tin Pancakes

    This recipe is very forgiving. It's simply an easy way to make a variety of Pancake Muffins at one time, to serve a crowd.
    The idea is to create the flavor of a Pancake, including additional toppings, in an easy Muffin.
    If you're familiar with Aebelskivers, this is a version of them. I've added picture of an Aebelskiver Pan and a Gem Pan. I have both of these Pans and we make Aebelskivers in them. They can both be used with this recipe. This recipe is basically an American version of Aebelskivers.
    I have an entire post on the Blog with Muffin Tin Recipes.

    Here's what you'll need:
    Preheat the oven to 400 degrees.
    1 - 24 C Mini Muffin Tin, brushed with melted butter or sprayed with a non stick vegetable cooking spray.






    This is a traditional Aebelskiver Pan.
    I have 2 of these.
    One is Cast Iron and the other one is a Non Stick version.

    This is my Cast Iron Gem Pan. I have a post about Gems on the Blog.
    I use this pan to make Aebelskivers or
     Muffin Pancakes.
    This is also the Pan we use to make Ree Drummond's
    Buttered, Rosemary and Sea Salt Rolls at Thanksgiving.
    This Pan is very versatile. It can be used to make Baked Breakfast Muffins with Hash
    Brown Nests and an Egg in the center.


    Mini Muffin Tin Pancakes

    You can use your favorite Pancake Mix. It can be purchased or homemade.  We like Krusteaz Buttermilk Pancake Mix. I use it for my Aebelskivers too. I've included a recipe to make your own mix.

    Toppings can be added to each individual cup to bake a variety at one time. We all have our favorite toppings when it comes to Pancakes.

    Here are some suggestions for toppings:
    Blueberries
    Chocolate Chips
    Diced Bananas
    Diced Strawberries
    Jam
    Nutella
    Warm Maple Syrup as a garnish after they're baked.
    Dust with Confectioner's Sugar after they're baked.

    When you add a dollop of Jam or Nutella it's the same as an Aebelskiver.
    I have an Aebelskiver Pan but you're limited to the amount you can make at one time.
    This way you can make up to 24 Pancake Muffins at once.


    Homemade Pancake Mix:

    1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
    2 TBS Sugar
    2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/2 tsp Salt
    1 1/2 C Milk
    2 Eggs, beaten
    1 tsp Vanilla extract
    Maple Syrup, Confectioner's Sugar and Butter for serving.

    In a bowl mix:
    Flour
    Sugar
    Baking Powder
    Baking Soda
    Salt

    Make a well in the center of the dry ingredients and gradually add the Milk
    Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

    Fill each well with batter.
    Top with your favorite ingredients.
    Bake for 12 minutes.

    Serve warm.
    Top with Warm Maple Syrup, Drizzled with Melted Butter or simply Dusted with
    Confectioner's Sugar.

    Enjoy!
    Peace in the Kitchen!

    Crockpot Enchilada Dip

    Here's a Tex - Mex Dip served with Tortilla Chips or as a Sauce on Enchiladas and Tamales.
    We're having a Tex - Mex Tamale Christmas dinner with several side dishes. I'm serving this dip along with the Tamales and as a dip for Enchiladas.







    2 C of canned Enchilada Sauce
    2 C grated Pepper Jack Cheese
    8 oz. Cream Cheese, room temperature, cubed.
    1 Jalapeño, seeded and diced.
    1 TBS of Taco Seasoning
    Tortilla Chips

    In a Crock Pot on High layer in the following order:
    Enchilada Sauce
    Pepper Jack Cheese
    Cream Cheese
    Jalapeno
    Taco Seasoning
    Do not Stir.

    Cover and Cook on High for 1 hour.

    Whisk well.
    Reduce Heat to Low.
    Cover and continue cooling for 30 minutes.

    Serve with:
    Tortilla Chips
    Enchiladas
    Tamales

    Enjoy!
    Peace in the Kitchen!

    Thursday, December 10, 2015

    The Top 7 Brands of Cocoa Powder

    I often talk about my choice of Cocoa Powder when I need it for Baking or to make homemade Hot Chocolate. My personal favorite id Hershey's Special Dark. It made the list.


    7 Best Brands of Cocoa That Every Baker Should Use ...

    Enjoy!
    Peace in the Kitchen!

    Egg Nog Pie

    I love everything about Egg Nog and anything made with it.
    Here's an easy and delicious Egg Nog Pie.



    Here's what you'll need:
    1 - pre made Graham Cracker Pie Crust or make a homemade 9" Graham Cracker Crust.

    1 - 3.4 oz. package of Vanilla Instant Pudding
    1 1/4 C Cold Egg Nog (I only use Promised Land Egg Nog)
    1/3 C Whole Milk
    1/2 tsp Nutmeg + additional for garnish.
    1 C Cold Heavy Cream
    1 tsp vanilla
    1 TBS Confectioner's Sugar.

    In a large mixing bowl with an electric hand mixer.
    Pudding Mix
    Egg Nog
    Milk
    Nutmeg
    Beat 2 minutes.
    Set aside.

    In another large bowl with an electric hand mixer:
    Heavy Cream
    Beat to a soft peak
    Add:
    Vanilla
    Confectioiner's Sugar
    Beat to stiff peak.
    Fold into the Pudding Mixture by hand.

    Spoon into Crust.
    Refrigerate for 3 hours.

    Serve each slice garnished with Nutmeg.

    Enjoy!
    Peace in the Kitchen!


    Tuesday, December 8, 2015

    Fried Green Tomatoes with Jalapeño Tomato Sauce

    I love Fried Green Tomatoes. We had and incredible Breakfast of Fried Green Tomato Eggs Benedict at a Restaurant in Rosemary Beach, Florida.
    I decided to add this Sauce to the Fried Green Tomato recipe and serve it as an Entrée.








    Fried Green Tomatoes with Jalapeño Tomato Sauce


    2 Large Green Tomatoes, sliced 1/2" thick.
    Salt and Pepper to taste.
    Buttermilk
    1/4 C Vegetable Oil for frying
    1 C Cornmeal
    1/4 C Flour
    1/2 tsp of Cajun Seasoning

    Season both sides of the Tomato slices with Salt and Pepper.
    Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

    Put them in a shallow bowl and cover completely with Buttermilk.

    In a large skillet on medium heat:
    Oil, enough for frying.
    Heat the oil.

    In another shallow bowl:
    Flour
    Cornmeal
    Seasoning
    Whisk well

    Dredge the tomatoes in the Cornmeal/Flour mix.
    Coat both sides and the edges.
    Gently place them immediately in the hot oil,
    Fry for 3 - 5 minutes on each side, until golden brown.
    Don't crowd the pan.
    When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
    Keep them warm until ready to assemble.


    Jalapeño Tomato Sauce

    4 TBS Butter, divided.
    1/2 C Diced Celery
    1/2 C Diced Red Pepper
    1/2 C Diced Onion
    Salt and Pepper to taste.
    2 Clove od Garlic, minced
    1 large Jalapeño, seeded and diced
    1/2 C Dry White Wine
    1 - 24 oz. can of Rotel Tomatoes with Diced Green Chiles
    1 TBS Creole Seasoning
    1/4 C Heavy Cream

    In a Skillet on Medium Heat:
    2 TBS Butter
    Heat until melted.
    Add:
    Celery
    Bell Pepper
    Onion
    Salt and Pepper
    Sauté 5 minutes.

    Add:
    Remaining Butter
    Garlic
    Jalapeño
    Cook 1 minutes.

    Add:
    Wine
    Cook 3 minutes.

    Add:
    Tomatoes
    Creole Seasoning
    Stir to mix well.

    Reduce heat to Low.
    Continue cooking for 8 - 10 minutes.
    Remove from heat.

    Add:
    Cream
    Whisk well.

    Serve hot with Fried Green Tomatoes.

    Enjoy!
    Peace in the Kitchen!










    Saturday, December 5, 2015

    Holiday Dessert Dips

    I recently discovered recipes for Dessert Dips. These can be served with a variety of cookies, crackers, or pretzels. Here are three of my favorites.










    Holiday Dessert Dips

    Chocolate Oreo Cookie Dip:

    1 container of frozen Cool Whip, thawed.
    1- (3.4 oz.) box of Instant Chocolate Pudding Mix
    10  Oreo Cookies, crushed in zip lock bags or pulsed in a food processor. Reserve 1 TBS for garnish.
    1/2 C chopped Pecans. Reserve 1 TBS for Garnish.


    In a large bowl:
    Cool Whip
    Pudding Mix
    Whisk well.

    Add:
    Oreos
    Pecans
    Fold in by hand.

    Transfer to a serving bowl.
    Sprinkle evenly with reserved Cookies and Pecans.

    Cover with plastic wrap and refrigerate 30 minutes.

    Serve with Chocolate Graham Crackers, Pretzels and Chocolate Wafers.

    Enjoy!
    Peace in the Kitchen!


    Egg Nog Dessert Dip:


    2 C Heavy Cream
    2 tsp Vanilla
    2 TBS Confectioner's Sugar
    1 - (3.4 oz) box of Instant Vanilla Pudding Mix.
    1 1/2 C Egg Nog
    1 tsp Nutmeg + additional for garnish.



    Whip the Cream in a Stand Mixer with a Whisk Attachment.
    Beat to Soft Peak.
    Add:
    Vanilla
    Confectioner's Sugar
    Beat to Stiff Peak.
    Transfer to a Serving Bowl to serve.

    In large bowl:
    Pudding Mix
    Egg Nog
    Nutmeg
    Whisk well and set aside for 5 minutes.

    Fold the Whipped Cream into the Pudding Mixture by hand.
    Transfer to a serving bowl.
    Sprinkle evenly with reserved Nutmeg.

    Cover with plastic wrap and refrigerate 30 minutes.

    Serve with Vanilla Wafers, Chocolate Wafers and Ginger Snaps.

    Enjoy!
    Peace in the Kitchen!



    Peppermint Dessert Dip:

    4 oz. Cream Cheese, room temperature.
    1 container of Frozen Cool Whip, thawed.
    1/4 C finely crushed Peppermint Candy Canes. Reserve 1 TBS for Garnish.
    1/2 C  Miniature White Chocolate Chips.

    In a large mixing bowl with an electric hand mixer:
    Cream Cheese
    Beat until creamy smooth.

    Add:
    Cool Whip
    Beat just until combined well.

    Fold in Peppermint Candy by hand.
    Fold in  White Chocolate Chips by hand.
    Transfer to a serving bowl.

    Sprinkle evenly with reserved Peppermint Candy.
    Cover with plastic wrap and refrigerate for 30 minutes.

    Serve with Chocolate Wafers, Vanilla Wafers, and Pretzels.

    Enjoy!
    Peace in the Kitchen!


















    Thursday, December 3, 2015

    Pumpkin Bars

    These are simply delicious.

    Pumpkin Bars



    Here's what you'll need:
    Preheat the oven to 350 degrees.
    1 - 8" X 8" Baking Pan lined with Foil extending 2" over all 4 sides, sprayed
    lightly with a Cooking Spray.

    8 TBS Butter, melted and cooled to room temperature, set aside.
    1 Egg
    1 C Brown Sugar
    3/4 C  100% Pure Pumpkin
    1 TBS Vanilla
    2 tsp Pumpkin Pie Spice
    1 1/4 C Flour
    3 TBS Granulated Sugar mixed with 2 tsp Cinnamon for dusting.

    In a large Mixing Bowl:
    Butter
    Egg
    Brown Sugar
    Pumpkin
    Vanilla
    Pumpkin Pie Spice
    Whisk well.

    Add:
    Flour
    Stir with a Blending Fork just to combine.
    Pour Batter into the Pan.
    Sprinkle the top evenly with the Sugar/Cinnamon mixture.

    Bake 25 - 27 minutes until a toothpick in the center comes out clean
    Remove Pan to a rack to cool completely. At least 30 minutes.
    Remove to a flat surface. Remove the Foil.
    Cut into squares and transfer to a Serving Platter.

    Enjoy!
    Peace in the Kitchen!





    Wednesday, December 2, 2015

    Egg Nog Ice Cream

    I love all things Egg Nog. I don't make Ice Cream often but I like this one. I always think it's easier to buy it than make it, and the amount I make at home is usually small. I decided to simply post the link to this recipe.



    http://www.savorysimple.net/baileys-ice-cream/

    Enjoy!
    Peace in the Kitchen!

    Monday, November 30, 2015

    Christmas Bundt Cake and my Homemade Whipped Cream Recipe.

    This is the perfect Holiday Cake. I make it in a Nordic Ware Bundt Pan in a Wreath Design.





    Here's what you'll need:
    Preheat the oven to 325 degrees
    1 - Decorative Christmas design (12 C) Bundt Pan. I have a Wreath design that I make it in.
    Brushed well with 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. It's a no fail release for the most intricate designed Bundt Pans.

    2 C Dried Cranberries
    3 C Cake Flour
    1/2 tsp Cinnamon
    1/2 tsp Ground Ginger
    20 TBS Butter (2 1/2 sticks), room temperature.
    8 oz. Cream Cheese, room temperature.
    3 C Granulated Sugar
    6 Egg, room temperature
    2 tsp Vanilla
    1 1/2 C Roughly Chopped Pecans.
    Confectioner's Sugar for Dusting.

    In a Saucepan on medium heat:
    Cranberries
    Cover completely with water.
    Bring to a Simmer.
    Remove from heat.
    Cover and set aside.

    In a large bowl, sift together:
    Flour
    Cinnamon
    Ginger
    Salt
    Whisk well and set aside.

    In a Stand Mixer with a Paddle Attachment:
    Butter
    Cream Cheese
    Beat for 2 minutes. Scrape sides as needed.

    Add:
    Sugar
    Beat for 5 minutes.
    Add:
    Eggs, one at a time until each addition is incorporated.

    Add:
    Vanilla
    Beat just to combine.

    Add:
    Flour mixture.
    Beat just until well combined.

    Drain Cranberries.
    Dry them in Paper Towels,
    Add to the Batter.
    Mix just until well combined.

    Add:
    Pecans
    Mix just until well combined.

    Pour Batter into the Pan.
    Bake for 1 1/4 - 1 1/2 hours.

    Remove the Pan to a rack to cool for 10 minutes.
    Invert the cake onto the rack to cool completely.

    Transfer the cake to a Serving Platter.
    Dust generously with Confectioner's Sugar.
    Serve with Homemade Whipped Cream.

    Homemade Whipped ream:
    1 C Heavy Cream
    1 tsp Vanilla
    1 TBS Confectioner's Sugar.
    Whip the Cream in a Stand Mixer with a Whisk Attachment.
    Beat to Soft Peak.
    Add:
    Vanilla
    Confectioner's Sugar
    Beat to Stiff Peak.
    Transfer to a Serving Bowl to serve.

    Enjoy!
    Peace in the Kitchen!

    Sunday, November 29, 2015

    Spinach Casserole

    I don't really have an introduction for this recipe. I simple love Spinach dishes!



    Here's what you'll need:
    Preheat the oven to 350 degrees.
    1 - well buttered 1 1/2 quart Casserole dish.

    2 - 10 oz. packages of frozen, chopped Spinach, thawed and squeezed dry in Paper Towels.
    2 Large Eggs, beaten.
    2 TBS Herb Seasoned Bread Crumbs. (you can use plain bread crumbs, seasoned with your own choice of dry herbs)
    1/2 C Cottage Cheese.
    1/4 C Grated Parmesan Cheese.
    Salt and Pepper to taste.

    Put all ingredients in a Large Mixing Bowl and stir to combine well.
    Pour into the Dish.
    Bake for 30 minutes.

    Enjoy!
    Peace in the Kitchen!

    Wednesday, November 25, 2015

    White Cake with Cranberry Filling and Orange Buttercream Icing.

    I think this is the perfect Christmas Dessert. I would Garnish it with artificial Holly Leaves and Red Berries. It would be a very decadent cake to serve to family or guests.




    I simply posted the link to the recipe.

    White Cake with Cranberry Filling and Orange Buttercream


    Enjoy!
    Peace in the Kitchen!

    Crock Pot Tofurky Roast

    Here's the way I'm cooking my Tofurky Roast this year.



    1 - Thawed Tofurky Vegetarian Roast
    1 can of Whole Berry Cranberry Sauce
    1 package of Vegetarian Onion Soup Mix
    16 oz. of Vegetarian Chicken Broth
    1 TBS Garlic Powder

    In a Crock Pot:
    Cranberry Sauce
    Onion Soup Mix
    Broth
    Garlic Powder
    Stir to mix well.

    Add:
    Tofurky Roast
    Cook covered on High for 2 hours if thawed, 3 hours if Frozen.
    Baste every half hour.

    Enjoy!
    Peace in the Kitchen!

    Grilled Macaroni and Cheese

    What a brilliant concept..........for kids!
    Let's just combine 2 of their favorite foods, Grilled Cheese and Macaroni and Cheese.
    I need to test this on some kids to see if they love it as much as I love the idea!



    Here's the link to the recipe:
    http://del.sh/6181BRazt

    Enjoy!
    Peace in the Kitchen!

    Monday, November 23, 2015

    Cracker Barrel Hash Brown Casserole

    It may not be very healthy but it sure is delicious. All things in moderation aren't really that bad for you.
    When I think of Down-Home and Home Cooked, it has to be the Cracker Barrel Restaurant.
    This is one of their most popular dishes.

    See the NOTE at the bottom of the post for an Option!






    Cracker Barrels' Hash Brown Casserole

    Here's what you'll need:
    Preheat the oven to 350 degrees.
    1 - 9" X 13" Casserole Dish sprayed with a Vegetable Cooking Spray.

    2 pounds of  Shredded Frozen Hash Brown Potatoes, thawed.
    8 TBS Butter, melted
    1 - 10.75 oz. can of Cream of Chicken Soup. I use Cream of Celery or Mushroom.
    1 Pint of Sour Cream
    1/2 Onion, diced
    2 C Grated Cheddar Cheese
    1 tsp Salt
    1/4 tsp Pepper.
    Mix well in a large Mixing Bowl.

    Bake for 45 minutes. The top should be golden brown.

    NOTE

    OPTION:
    In a mixing bowl:
    2 C Crushed Corn Flakes
    4 TBS Butter, melted.
    Mix well.
    Sprinkle evenly over the Potatoes and bake as directed above.

    Enjoy!
    Peace in the Kitchen!

    Friday, November 20, 2015

    Cannoli Dip

    I'm getting lazy posting and sharing links.
    Here's the latest dip recipe that's interesting for the Holidays.
    Another non healthy, yummy appetizer.



    http://del.sh/6005BRTmV

    Enjoy!
    Peace in the Kitchen!

    Snowy Chocolate Cereal Pinecones

    I had to share the link for these very cool Pine Cones. I happen to love Pine Cones and always have containers of them in the house. We have a forest of Pine trees in our back yard. I use them for decorations throughout the year. It was certain that I would love these.







    http://del.sh/6189BRrRL


    Enjoy!
    Peace in the Kitchen!

    Pecan Dump Cake

    Oh my......... this is the easiest, most decadent Pecan Dessert. This is the perfect dessert for Thanksgiving.
    I won't say that it's healthy but all things in moderation when the dessert is as delicious as this one.



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

    6 TBS Butter (no substitute)
    1 C Pecan Halves + 1/2 C Chopped Pecans
    1 1/2 C Self Rising Flour (no substitute)
    1 1/2 C Granulated Sugar
    2/3 C Whole Milk
    1 tsp Vanilla
    1 1/2 C Dark Brown Sugar
    1 1/2 C Hot Water

    In the Casserole Dish, in the Oven:
    Melt the Butter.
    Swirl to coat evenly.

    Add:
    Pecan Halves evenly distributed over the Butter.

    In a mixing bowl:
    Flour
    Sugar
    Milk
    Vanilla
    Whisk just to combine, don't over mix.
    Pour Batter evenly over the Pecans, do not stir.

    Evenly sprinkle Brown Sugar over the Batter, do not stir.

    Gently pour Hot Water evenly over the Brown Sugar, do not stir.
    Sprinkle evenly with Chopped Pecans, do not stir.

    Bake 30 - 35 minutes.

    Serve with Homemade Whipped Cream!

    Enjoy!
    The Holidays!




    Wednesday, November 18, 2015

    Hazelnut Truffles

    I have several recipes for Truffles on the Blog. Someday I'll post them all together in a collection.


    Frangelico Hazelnut Liqueur


    Hazelnut Truffles

    Here's what you'll need:
    1 - 8" X 8" Glass Baking Dish
    1 - Sheet Pan lined with Parchment Paper

    10 oz. of Dark Chocolate Chips. I weigh them.
    2 TBS Butter
    1/2 C Heavy Cream
    1/2 C Nutella
    1 tsp Vanilla
    3 TBS Hazelnut Liqueur
    3/4 C Finely Chopped Toasted Hazelnuts.
    (I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
    I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
    in an airtight container at room temperature. I always have them available to chop for
    all of my Holiday Recipes.

    In a Double Boiler:
    Chocolate Chips
    Butter
    Cream
    Nutella
    Heat and stir until creamy and smooth.
    Set aside for 10 minutes.

    Whisk in:
    Vanilla
    Liqueur

    Spoon evenly into the baking dish and smooth it with an offset spatula.
    Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)

    Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
    Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
    (I put them in a Tupperware Container lined with waxed paper.)

    Enjoy!
    Peace in the Kitchen!







    Cranberry Crumble Pie

    This is just another one of my favorite recipes made with Cranberries. I have so many Cranberry Recipes.
    This is really simple and delicious.



    Cranberry Crumble Pie

    Here's what you'll need:
    Preheat the oven to 350 degrees.
    1 - 9" Pie Pan brushed well with 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.

    1 C Old Fashioned Oats
    1/2 C Flour
    1 - 16 oz. can of Whole Berry Cranberry Sauce
    1 C Dark Brown Sugar
    8 TBS Cold Butter, cubed

    In a large mixing bowl:
    Oats
    Flour
    Brown Sugar
    Mix well with a blending fork.
    Cut in Butter a few cubes at a time with a Pastry Blender.

    Press half of the mixture in the bottom of the Pie Pan.

    In a mixing bowl:
    Cranberry Sauce.
    Stir well with a Silicone Spatula or a large Spoon. 
    Spread evenly over the Crust.

    Evenly sprinkle the remaining Crumble over the top of the Cranberries.
    Bake 45 mins. to 1 hour.
    Remove the pan to a rack to cool completely.

    Serve with Vanilla Ice Cream or Homemade Whipped Cream.

    Enjoy!
    Peace in the Kitchen!

    Basic Holiday Cookie Dough, Royal Icing Recipe and Icing Technique Video

    I decided to post two basic recipes for Holiday Cookie Dough. The Holiday Baking Season begins in our kitchen with Cookies. Here are my favorite recipes for basic Sugar Cookies and Gingerbread Cookies. I've included a recipe for Royal Icing and Southern Living's Video on  How to Flood Icing for Sugar Cookies. Merry Christmas from our House to Yours!




    Sugar Cookie Dough

    Here's what you'll need:
    Preheat the oven to 350 degrees.
    Sheet Pans lined with Parchment Paper.

    16 TBS Butter, room temperature
    1 C Granulated Sugar
    1 tsp Vanilla
    1/2 tsp Almond Extract
    1 Egg
    2 tsp Baking Powder
    3 C All Purpose Flour

    In a Stand Mixer with a Paddle Attachment:
    Butter
    Sugar
    Beat for 5 minutes.
    Add:
    Vanilla
    Almond
    Egg
    Mix until well combined.

    In a mixing bowl:
    Baking
    Powder
    Flour
    Whisk well.

    Gradually add Dry ingredients to Wet ingredients in the Stand Mixer.
    Mix just until well combined.

    Do Not Chill the Dough.

    Roll out onto a floured surface 1/4" thick.
    Cut out cookies with gently floured Holiday Shaped Cookie Cutters.

    Bake 6 - 8 Minutes.
    Remove pan to a rack and cool for 10 minutes.
    Transfer Cookies to the rack to cool completely.
    Decorate as desired.


    Enjoy!
    Peace in the Kitchen!


    Gingerbread Cookie Dough

    Here's what you'll need:
    Preheat the oven to 350 degrees.
    Sheet Pans lined with Parchment Paper.

    1 C Dark Brown Sugar, well packed.
    1/3 C Crisco
    1 1/2 C Lyle's Black Treacle
    1 1/2 C Ice Cold Water
    7 C All Purpose Flour
    2 tsp Baking Soda
    2 tsp Ground Ginger
    1 tsp Allspice
    1 tsp Cinnamon
    1 tsp Ground Cloves
    1/2 tsp Salt

    In a Stand Mixer with a Paddle Attachment:
    Sugar
    Crisco
    Treacle
    Water
    Beat 5 minutes.

    In a large Mixing Bowl:
    Flour
    Baking Soda
    Ginger
    Allspice
    Cinnamon
    Clove
    Salt
    Whisk well.
    Gradually Add this to the Wet ingredients in the Stand Mixer.
    Mix until well combined.

    Wrap in Plastic Wrap and refrigerate for 2 hours.

    Roll dough 1/4" thick onto a floured surface, in batches.
    Cut out desired shapes with floured Cookie Cutters.

    Place cookies 2" apart on the Sheet Pans.
    Bake 10 - 12 minutes.

    Remove pans to a rack to cool 10 minutes.
    Transfer Cookies to the rack and cool completely.
    Decorate as desired.

    Enjoy!
    Peace in the Kitchen!

    There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
    This recipe makes 2 1/2 C.
    It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

    This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

    Here's my favorite recipe for Royal Icing:
    This is the recipe for decorating the cookies. (flooding recipe to follow)
    1 pound of Confectioner's Sugar
    5 TBS  Meringue Powder
    1/4 tsp Cream of Tartar
    1/2 tsp Vanilla
    1/2 C Warm Water
    Powdered Food Coloring

    In a Stand Mixer with a Paddle attachment:
    Stir together by hand:
    Sugar
    Meringue Powder
    Cream of Tartar
    Add:
    Gradually add Water until desired consistency.
    Vanilla
    Beat on Low just until combined well.
    Beat on High for 7 - 10 minutes.

    Separate the icing into bowls and tint with food coloring.
    If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

    Royal Icing for Flooding:

    2 lbs. Confectioner's Sugar
    3/4 C Water
    4 tsp Meringue Powder
    Whisk well, by hand until completely incorporated.
    Use disposable piping bags to flood the cookies.
    Outline the entire cookie with icing, fill in the center. Use a toothpick
    and swirl the icing all over the cookie. Allow to sit and harden.

    I took a French Macarons Class at Sur la Table in Dallas and they recommended:
    Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.




    Enjoy!
    Decorating your Holiday Cookies!


    Here's a video demonstrating how to ice the perfect Sugar Cookie. Achieve perfectly frosted cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

    icing-sugar-cookies-video

    Enjoy!
    Peace in the Kitchen!