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 and a Pear, Walnut and Cranberry 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!


Pear, Walnut and Cranberry Casserole

This is a new recipe I created based on the Apple Casserole. It has the same sort of Crepe Batter.

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

3 1/2 lbs. of Bosc Pears, peeled, cored and cubed. (about 8 Cups)
3 TBS Lemon Juice
8 TBS Butter, melted.
1 C Granulated Sugar
1 tsp Salt
1/2 C Whole Milk
1/2 C Eggnog
1 tsp Vanilla
1 C Flour

In a Large Mixing Bowl:
Pears
Lemon Juice
Stir to combine well.

Add:
Walnuts
Cranberries
Stir to combine well.

In another Large Mixing Bowl:
Butter
Sugar
Salt
Milk
Eggnog
Vanilla
Whisk well.

Pour into the Pear mixture and Stir to Combine well.

Add:
Flour, 1/4 C at a time, mixing well after each addition.

Pour into the prepared Pan.

Bake 55 minutes.

Serve Hot with either Vanilla Ice Cream or Homemade Whipped Cream. (recipe to follow)

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!

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!

Filled and Baked Zucchini Boats

I don't always have a recipe at hand when I need to use ingredients that I didn't plan for.
Today was a perfect example of that.
We had Zucchinis that needed to be eaten. I decided to make an impromptu filling with other ingredients I had available.

Filled and ready to Bake!

Baked!

Here's what I did:
I had 4 Zucchinis.
I cut the Zucchinis in half lengthwise and scooped out the inside of all 4 of them.

I had 2 Kale, Bean, Corn and Roasted Tomato Tamales.
I removed the Husks from the Tamales and diced the filling including the Masa Harina wrap.

I had a medium Onion, diced

I had Grated Parmesan Cheese and some Shredded Parmesan Cheese.

I had some Chipotle Lime Tortilla Panko Breadcrumbs.

And........ I always have Adobo Seasoning.

In a Large Mixing Bowl:
Diced insides of the 4 Zucchinis
I diced the two halves of one of the Zucchinis and saved the other 6 halves to fill.

Add:
Diced Tamales
Diced Onion
Salt and Pepper to taste.
1 tsp of Adobo Seasoning
1/4 /C Grated Parmesan Cheese
Mix to combine well.

I heated about 3 TBS of Vegetable Oil in a Skillet on Medium High Heat.
Added the Mixture.
Sautée for about 8 - 10 minutes, until it started to get Golden Brown.

Fill the Zucchini Halves with filling.

Sprinkle them with some Shredded Parmesan and then Chipotle Crumbs.

I baked them in a small convection oven on our patio, for about 35 - 45 minutes.
It's too darned hot to use the big oven in the kitchen, in Texas!

Enjoy!
Peace in the Kitchen!

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!