Bean and Sausage Soup

 I've adapted this Recipe to make it Vegetarian using Lightlife Gimme Lean Sausage which is Vegetarian, Of course you can make it Non Vegetarian by using your own choice of Sausage.

Here's What you'll need:

A Large Soup Pot

2 TBS Olive Oil (for Cooking the Vegetarian Sausage)

Better Than Bouillon Vegetarian Soup Base.

2 Packages of Gimme Lean  Lightlife Fresh Ground Sausage.

1 Large Onion, diced.

2 Cloves of Garlic, minced.

1 - 28oz. Can of Diced Tomatoes including the Liquid.

1 - 15oz. Can of each of the following:

Black Beans, including Liquid.

Navy Beans, drained, including Liquid.

Red Kidney Beans, drained, including Liquid.

2 C of Vegetarian Beef Broth or Vegetable Broth (I use Better Than Bouillon brand available in

No Beef, No Chicken, Seasoned Vegetable, Roasted Garlic, Mushroom and Italian Herb)

4 TBS Grated Parmesan Cheese.

1 TBS Chopped Fresh Basil Leaves.

In the Soup Pot on Medium Heat:

Olive Oil , until Hot.

Add:

Sausage

Onion

Garlic

Cook Uncovered until the Sausage is Browned.

Add the Rest of the Ingredients and Simmer the Soup until it reaches a Boil.

Cover it and Set it aside until ready to Serve and reheat Individual Servings.

Serve Hot with:

Croutons or Slices of French Baguette Bread.

Enjoy!

Peace in the Kitchen!

Mozzarella Pull Apart Christmas Tree

 I discovered this recipe while researching items to serve for an Italian Christmas Menu with our Family on Christmas Eve. 

I've adapted it slightly while still keeping the integrity of the original recipe.

Here's what you'll need:

Preheat the oven to 450 Degrees.

A Sheet Pan lined with Parchment Paper. Large enough to accommodate the Size of your Desired Tree.

Mozzarella Cheese Balls:

Enough to Create whatever size Tree you'd like. 

We bought 2 Containers of these that are 2.5 lbs each.

2 Tubes of Pillsbury Pizza Crust.

1 Egg.

4 TBS. Butter, melted.

1/2 C Grated Parmesan Cheese. (Plus additional for Serving)

1 TBS Finely Chopped Fresh Parsley. (Plus additional for Serving)

1 TBS Finely Chopped Fresh Rosemary.

1 TBS Fresh Basil Leaves, thinly sliced.

Marinara Sauce for Serving.

Instructions:

Roll out each Tube of Pizza Crust.

Cut each Piece into 2" Squares.

Wrap each Square around the Cheese Balls and Roll in your Hands to Seal Well. (Pinching and Sealing the Seams}

Arrange them Seam Side Down and Touching each other on the Sheet Pan in the Shape of a Christmas Tree.

In a Small Bowl:

The Egg Beaten with 1 TBS of Water to Create an Egg Wash and Brush it on the Dough Balls.

Bake for 15-20 Minutes, until Golden Brown.

Remove to a Rack to Cool for 10 Minutes.

In a Small Bowl:

Melted Butter

Parmesan Cheese

Parsley

Rosemary

Basil Leaves

Whisk Well.

Brush the Top of the Tree.

Sprinkle with the some Additional Parmesan Cheese.

Serve with a Bowl of your Favorite Marinara Sauce.

Enjoy!

Peace in the Kitchen!

 

Sicilian Almond Paste Cookies

 These Authentic Sicilian Almond Paste  Cookies or ( Paste di Mandorla) are easy to make and really delicious. They're Gluten Free and Dairy Free. Our family has ended up having individual Dietary Needs including, Gluten intolerant, Dairy intolerant and Sugar intolerant so I'm making these with Monkfruit Sugar Free Sugars.

Our family decided to have an Italian Menu for Christmas and these Cookies are perfect. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Sheet Pan lined with Parchment Paper and Baking Spray.

A Small Cookie Scoop.

Ingredients:

1 C Granulated Sugar ( I use Monkfruit Sugar Free)

2 Large Egg Whites, Room Temperature.

1 tsp Almond Extract.

A Pinch of Sea Salt.

2  1/2 C Almond Flour.

For Coating them:

1/2 C Confectioner's Sugar ( I use Monkfruit Sugar Free Powdered Sugar)

Directions:

In a Large Mixing Bowl:

Almond Flour

Granulated Sugar.

Whisk to Combine Well.

In a Large Mixing Bowl:

Egg Whites

Salt

Whisk until Soft Peaks Form.

Gently Whisk in Almond Extract.

Create the Dough:

Gradually Add the Almond Flour Mixture into the Egg Whites in Portions (Stir with a Wooden Spoon after each Addition)

The Mixture will seem Dry but that's OK. You can even Use Your Hands to Combine the Dough.

Use the Cookie Scoop to Create the Cookie Balls.

Form Small Balls with your Hands. (If the Dough seems to be too Sticky you can Spray your Hands with the Baking Spray or Dust your Hands with the Confectioner's Sugar.

The Cookies will be Small so you should be able to roll out 1 1/2 to  2 Dozen Cookie Balls.

Roll the Balls in Confectioner's Sugar.

Transfer them to the Sheet Pan.

Gently Flatten them a bit with the bottom of a Glass. (if they Crack a Bit on the Sides, that's OK)

Bake 15 - 20 Minutes.

They'll Rise a Bit and  appear Slightly Cracked, and that's fine.

Check them after 15 Minutes. They should be Golden Brown so Don't Over Bake Them.

Remove the Pan to a Rack to Cool for 5 Minutes and then Transfer the Cookies to the Rack to Cool Completely.

Enjoy!

Peace in the Kitchen!

Swedish Meatless Meatballs

 Traditionally I eat Plant Based Meatballs with a Marinara Sauce and I really like them but I recently found this Vegan Swedish Meatball Sauce that will be a great alternative to the Marinara Sauce.

Here are Meatless Meatballs that we Buy from Aldi:

For those that eat Meat, you can make the Sauce using Ingredients that you prefer. I'll make a Note in Parenthesis next to the Vegan Ingredients.

There are several other options available for Plant Based Meatballs.

Cook According to Package Directions.

Vegan Swedish Meatball Sauce:

Here's what you'll need:

3 TBS Vegan Butter (Regular Butter)

1/4 C Flour

2 C Vegetable Broth

1 - 13 oz Can of Coconut Milk (Whole Milk)

1/2 tsp Garlic Powder

1 1/2 tsp Light Soy Sauce

1/2 tsp Dijon Mustard

1/4 tsp Pepper

3 TBS Chopped Fresh Parsley

Salt to Taste

Directions:

In a Saucepan on Medium Heat:

Butter until Melted.

Flour (Whisk until completely Incorporated to Form a Roux.

Cook for about 2 Minutes, Whisking often.

Slowly Add:

Broth (Whisking to a Smooth Sauce)

Milk (Continue Whisking)

Add:

Garlic Powder

Soy Sauce

Mustard

Peppet

1 TBS Parsley

Mix Well and Add Salt to Taste.

Remove From Heat.

Add:

 Cooked Meatballs 

Gently Stir to Coat them Well.

Transfer to a Serving Bowl and Garnish with Remaining Parsley.

Enjoy!

Peace in the Kitchen!

Baked Goat Cheese and Cranberry Dip

 Here's a great Dip for the Holidays. 

Here's what you'll need:

Preheat the oven to to 350 Degrees.

1- 8 1/2" Round Corning Ware or Glass Quiche / Pie Pan.

8 oz Goat Cheese, Softened.

1/2 C Cream Cheese, Softened.

1 C Canned Whole Cranberry Sauce.

1/2 C Chopped Walnuts.

1 TBS Chopped Fresh Rosemary.

1 TBS Honey.

1 tsp Lemon Juice.

(A list of Items to Serve it with is at the end of this Recipe.)

In a Mixing Bowl:

Goat Cheese

Cream Cheese

Honey

Lemon

Mix to Combine Well.

Spoon into the Baking Pan and Spread Evenly.

Add:

Cranberry Sauce and Spread Evenly but Do Not Mix Into the Cheese Mixture.

Sprinkle the Top  Evenly with the Walnuts and Rosemary but Do Not Mix Into the Cranberries.

Bake 25 - 30 Minutes.

Serve Warm with Crackers, Slices of Baguette Bread or Pita Chips.

Enjoy!

Peace in the Kitchen!

Apple Cake

 Today is September 22nd, 2025 and it's the first day of Fall in the United States. Fall is the Season of Apples and Apple Recipes. I have so many Apple Recipes on the Blog and this is my latest.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A 9" X 13" Baking Pan, brushed with a Pan Release Mix. I'll post it at the end of this recipe.

1 3/4 C Sugar  ( I use Sugar Free  Granulated Monk Fruit since I'm Diabetic)

1 C Vegetable Oil

3 Eggs

1 tsp Vanilla

2 C All Purpose Flour ( I use Almond Flour to reduce the number of Carbs since I'm Diabetic)

1 1/4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

1/4 tsp Baking Soda

2 C Finely Chopped Apple that has been Peeled and Cored. ( I use Jonagold or Braeburn) 

1 C Chopped Pecans

In a Large Mixing Bowl:

Sugar

Oil

Eggs

Vanilla

Whisk until Well Combined.

In a Small Mixing Bowl:

Flour

Baking Powder

Salt

Cinnamon

Baking Soda

This until Well Combined.

Gradually Whisk into the Sugar Mixture until Well Blended.

Fold in the Apples and Pecans.

Spoon into the Casserole Pan.

Bake for 35 - 45 Minutes, until a Toothpick in the Center Comes out Clean.

Remove Pan from the Oven to a Cooling Rack for 10 Minutes.

NOTE:

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.

This is the only way I Brush any Pan for Baking to guarantee a perfect Release, even the most Detailed Bundt Pans.

Enjoy! 

Peace in the Kitchen!

Amish Pumpkin Cream Cheese Muffins

 I make these for Thanksgiving. 

I had to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Enjoy!
Peace in the Kitchen!