Spinach Puff Pastry Rolls

It's simply a great, easy, delicious Party Appetizer.

In the oven.

Spinach Puff Pastry Rolls

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

8oz. Cream Cheese, softened to room temperature.
8oz. Shredded Gruyére Cheese
1/4 tsp Garlic Powder
1/4 C Diced Onion
1 - 10oz. package of Frozen Spinach thawed, drained and squeezed dry.
1 Box of Refrigerated Puff Pastry. (2 Sheets)
1 Egg
1 TBS Water.

In a Small Bowl or Measuring Cup:
Egg
Water
Whisk well and set aside.

In another Bowl:
Cream Cheese
Gruyére Cheese
Garlic Powder
Onion
Stir to mix well.

Add:
Spinach and Mix well.

On a Flat Surface:
Unroll 2 Sheets of Puff Pastry with the long side facing you.
Brush both pieces with the Egg Wash.

Spread The Mixture evenly over the top of the Pastry.
Roll tightly away from you to form a Log.

Slice with a Serrated Knife about  1/2” thick.

Place on the Sheet Pan.
Bake 20 minutes or until Golden Brown.
Serve warm.

Enjoy!
Peace in the Kitchen!

Cheddar Cheese Snaps

I had this recipe posted along with another Cheese recipe and it was difficult to locate it on the Blog. I decided to re post it alone.
Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!
Peace in the Kitchen!

Cheesy Baked Red Potato Casserole

This is a great side dish for Family Gatherings, Holiday Dinners, Church Pot Luck Suppers or Block Parties.
It's easy and delicious.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" Casserole Pan sprayed with a Vegetable Cooking Spray.

9 Red Potatoes diced into 1" Cubes.
1/2 C Prepared Ranch Dressing
1 TBS Garlic Powder
1 tsp Paprika
1 tsp Salt
1/2 tsp Pepper
2 C Shredded Cheddar Cheese
1/4 C Chopped Fresh Chives

In a Saucepan on Medium High Heat
Potatoes
Bring to a Boil and cook for 10 minutes.
Drain completely.

Add:
Ranch Dressing
Mix well.

Add:
Garlic Powder
Paprika
Salt
Pepper
Stir to combine well.

Spoon into the Baking Pan.
Spread evenly.

Bake for 30 - 35 minutes.

Remove from Oven.
Sprinkle evenly with Cheese.
Stir to combine well.

Sprinkle evenly with Chives, do not stir.
Serve Hot.

Enjoy!
Peace in the Kitchen!

New Year's Cold Black Eyed Peas

I don't know if it's a Texas tradition or do other states eat Black Eyed Peas on the first day of the new year? We love Black Eyed Peas in Texas, anytime of the year. I think we just have a passion for food here.
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas. There are so many recipes that add Ham Hocks or Bacon to Black Eyed Peas. This is a Vegetarian Version that's served cold, as a side salad.
This recipe is made with a dressing and very tasty.

Cold Black Eyed Peas

2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced

Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.

Make the dressing:

In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well

Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.

Enjoy!
Peace in the Kitchen!

Fig and Cambozola Cheese Cookies

Some foods just seem to go together well. They're almost meant to go together, like Peanut Butter and Jelly, Popcorn and Butter, Milk and Chocolate Chip Cookies.......... and Figs and Blue Cheese! Cambozola is a delicious combination of German Triple Cream Brie-Style Blue Cheese and Italian Gorgonzola Cheese.  It's rich like Camembert and sharp like Gorgonzola. It has the taste of Blue mixed with the creaminess of Camembert. Here's a great appetizer pairing those two great food items together.

Fig and Cambozola Cheese Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper
A  2" Round, Fluted Cookie Cutter.
1 - Stainless Steel TBS Measuring Spoon.

1 1/4 C Flour
8 TBS Butter, Cold and Cut into Pieces.
4 oz. Cambozola Cheese, rind removed and cut into small pieces.
1/2 tsp Pepper
Bonne Maman Fig Preserves

In a Food Processor:
Flour
Butter
Cheese
Pepper
Pulse until the Dough forms into a ball.
Transfer to a lightly floured flat surface.
Knead the Dough gently. (add additional flour if it seems too sticky)

Roll it out 1/4" thick.
Use the Cookie Cutter and cut out the Dough.
Transfer to the Sheet Pan.

Use the back of the Measuring Spoon to create a well, for the Preserves, in the center of each piece.

Add 1/4 tsp of Preserves in each well.
Bake 12 - 14 minutes.

Remove the Pan to a rack to cool for 10 minutes.

Transfer the Cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Café Bombón

A delicious Espresso Drink that originated in Valencia, Spain.
We have a Nespresso Coffee Maker that I use for the Espresso Coffee.

Here's what you'll need:
A Small Clear Glass
Sweetened Condensed Milk
A Shot of Espresso Coffee

Pour 3 tsp Sweetened Condensed Milk
Pour the Espresso over the Milk.

It creates the third layer of Crema.
Stir slowly to combine well.

Enjoy!
Peace in the Kitchen!

Christmas Wine Cake

I received this recipe in 2011.
It's from a friend in Denver, Colorado.
She said this is her mother's recipe and she made it every year for Christmas.
It's become a family Christmas Cake at our house.
I've made 2 of these Cakes this Christmas and I've posted photographs of several options of Wine to use.

NOTE:
After testing it several time, I prefer soaking the Raisins in the Wine of your choice, overnight.
Put 1 C of Raisins in a Glass Measuring Cup, fill it with Wine. Cover with Plastic Wrap and refrigerate overnight.
When you're ready to make the cake, Drain the Raisins and reserve the liquid and use it as part of the Cup of Wine in the Recipe.
I also prefer the Glüwein over Red Wine.

I opted to Dust the Top with Confectioner's Sugar.

This is the only Pan that works. Don't try to make it in a Bundt Pan.

A really nice French Red Wine.

I've made this cake with a very nice French Red Wine and
with Nürnberger Christlindles Glüwein.
I prefer the Glüwein.

This Mulled Cherry Wine is a great option.

You can also use Glögg.

The Butter, Sugar and Eggs are mixed with a Mixer.

Dry ingredients are sifted together and
added to the Egg and Butter mixture alternating with the Wine.

I start out folding this with a spatula and then I use the Mixer.

This is after it's mixed with a Mixer and the raisins are folded
in by hand.

Ready to bake for 45 minutes.

Christmas Wine Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Tube Pan, sprayed with a Cooking Spray.

2 Large Eggs
2 C Granulated Sugar
16 TBS Butter, room temperature.
1 C Wine. (Sweet White, Rosé, or Red) A Hearty Burgundy is best. I have also made it with German Glühwein.
3 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 C Raisins. Sultana Golden with Sweet Wine and Dark Raisins with Red. (See the note above about soaking the Raisins overnight)
Homemade Whipped Cream for Service. (Recipe to follow)

NOTE:
You can do this step or not. It's not in the original recipe.
The day before, put the Raisins in a 1 C Measuring Cup and cover with Wine to soak for a day. I cover it with plastic wrap and refrigerate it. When you're ready to make the cake, drain the raisins and use the liquid as part of the 1 C of Wine in the recipe.

In a Large Mixing Bowl with a hand mixer:
Eggs
Sugar
Butter
Beat until creamy smooth.

In another bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well and set aside.

Alternate the Dry Ingredients and the Wine into the Creamed Butter and Sugar Mixture.
Mix just until well combined.

Fold in Raisins by hand with a Wooden Spoon or Silicone Spatula.
Spoon evenly into the Pan.

Bake for 45 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto the Rack to Cool Completely.
Transfer to a Serving Platter.
Cut with Confectioner's Sugar as an Option.
Garnish each serving with Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

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!

Ritz Cracker/Peanut Butter Cookies

These can be made with White Chocolate and Valentine Sprinkles too. This is probably a well known recipe but it was the first time I had tasted them. There are so many options for decorating them, use you own imagination and creativity.
I recently went to a Holiday Event and someone brought the Chocolate ones. They are delicious.

http://www.averiecooks.com/…/chocolate-peanut-butter-stacks…

Enjoy!
Peace in the Kitchen!

Christmas Tree Cupcake Toppers

Here's a very cool treat to put on top of Holiday Cupcakes.
I am simply posting the link to the recipe so I can post a photograph.

Easy Christmas Tree Cupcake Toppers - YouTube

Enjoy!
Peace in the Kitchen!

Holiday Brickle

I received this recipe from my Niece in Kansas. I love family recipes, vintage recipes and recipes shared among neighbors and friends.
She got this one from her neighbor.
It's a great item to give as a gift to your neighbors during the Holidays.
There are Decorative Christmas Cellophane Bags that you can fill with some of this Brickle. They look festive when tied with a Christmas Ribbon, Attach a recipe card with it and you have the perfect gift to share with friends.
I'm simply posting the original recipe card and a photograph of the finished Brickle.
Thanks again Jennifer for sharing another great recipe with Uncle Hippy in the Kitchen!
Merry Christmas!


Brickle:

Merry Christmas from:
Jennifer and The Hippy in the Kitchen!

Éclairs in a Pan!

This recipe is an American version of the Classic French Éclair.
This can be made with French Vanilla Pudding Mix or Chocolate Pudding Mix.

I hesitated to post this recipe. I ate it somewhere at some function and I can't even remember where it was. The only thing I remember was this delicious dessert.
I also hesitated to post it because I thought there was no way that everyone I know wouldn't already have this recipe.
It's easy, it's delicious, it's made in the Iconic All American 9" X 13" Baking Pan!

The Traditional French Éclair

Thi Iconic, All American 9" X 13" Baking Pan

Here's what you'll need:
1 - 9" X 13" Glass Baking Pan!

Pudding:

3- 3.5oz. Boxes of Instant French Vanilla Pudding (or Chocolate)
3 C Whole Milk
1 - 8oz. Tub of Frozen Cool Whip, thawed.
Graham Crackers

Topping:

1/3 C Baking Cocoa ( I use Rodelle)
1 C Granulated Sugar
1/4 C Whole Milk
8 TBS Butter, cut into pieces.
1 tsp Vanilla


Pudding Directions:

In a Medium Mixing Bowl with a Hand Mixer:
Vanilla Pudding
Milk
Beat to combine well.
Fold in Cool Whip.
Whisk well by hand until creamy smooth.

In the Pan:
Line the entire bottom with Graham Crackers. Break them as needed to fit.

Spread 1/2 of the Pudding over the Crackers.
Repeat with another layer of Crackers and the remaining Pudding.
Add a final layer of Crackers.
Refrigerate while you prepare the Topping.


Topping Directions:

In a Saucepan on Medium Heat:
Cocoa
Sugar
Milk
Heat just until it begins to Bubble. Whisking constantly.

Add:
Butter
Vanilla
Whisk well until thick and creamy.

Spread evenly over the last layer of Crackers.
Refrigerate at least 2 hours or overnight before serving.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Enchilada Soup in a Crock Pot

Just another example of a recipe we love in Texas.

This is comfort food on a Chilly Day.

Enchilada Soup

Here's what you'll need:

A Crock Pot 

Soup Ingredients:

1 C diced Onion

2 Garlic Cloves, Minced

3 - 14oz. Cans of Black Beans, rinsed and drained well.

2 - 14oz. Cans of Vegetable Broth

1 - 10oz. Can of Enchilada Sauce

1 - 15oz. Can of Diced Tomatoes including the liquid.

1 - 15oz. Can of Corn, drained.

1 - 4.5oz. Can of Diced Green Chiles

2 TBS Lime Juice

1 1/2 tsp Cumin

1 tsp Chile Powder (this is not Chili Powder) there's a difference. It's CHILE! I use a Hatch Chile Powder or Chimayo Chile Powder. Don't use Chipotle, it's too smokey.

1/4 tsp Pepper

1/4 C Chopped Cilantro

Topping Ingredients:

Diced Avocado

Shredded Queso Quesadilla Cheese

Chopped Green Onion

Sour Cream

Tortilla Chips

Spoon all of the Soup Ingredients into a large Crock Pot.

Stir to combine well.

Heat on Low for 4 hours.

Stir occasionally.

Serve Hot with Toppings.

Enjoy!

Peace in the Kitchen!

Candy Cane Martini

All I will say about this one is................. Happy Holidays!

Peppermint Schnapps

Red Berry Vodka

Clear Crême de Cacao

Grenadine

Here's what you'll need:
A Cocktail Shaker/Ice
A Chilled Martini Glass

3/4 oz. Peppermint Schnapps
3/4 oz. Berry Vodka (there are several choices available) I like Absolut.
3/4 oz. Creme de Cacao (just make sure it's a clear version)
3/4 oz. Half and Half
1/4 oz. Grenadine

In the Cocktail Shaker filled with Ice:
Schnapps
Vodka
Creme de Cacao
Half and Half
Shake well.

Strain into the Martini Glass.
Drizzle the Grenadine over the Martini and Swirl it with a toothpick.

Enjoy!
The Holidays!

Chocolate Silk Pie

It's my job as a Food Blogger to do all of the research and come up with what I consider The Best of the Best recipes to share.
We recently purchased a French Silk Pie for one of our Christmas Desserts.
It was delicious.
I wanted to reproduce that taste.
I researched many recipes and here's my final recipe.

If you've never tasted this Silky, melt in your mouth, Chocolate Pie, you're missing out on a delectable dessert.

This is just a recommended Baking Chocolate the I use.

Pie Crust to be Pre-Baked.

Here's what you'll need:
A Double Boiler.

This is the Double Boiler that I have.

A Pre-Baked Pie Crust:
If you don't make homemade Pie Crust you'll need to purchase a pre-baked crust.
My wife makes incredible pie crust so that's what I use.
Just make sure the crust is pre-baked for this non-baked pie.

The recipe calls for Superfine Sugar:
For 1 C of Superfine Sugar, Grind 1 C + 2 tsp of White Granulated Sugar in a Blender or
Food Processor for 30 seconds.

Also called castor sugar, this is simply sugar that has been ground into finer crystals than regular granulated. This makes for sugar that is lighter in weight and dissolves more quickly. It's often called for in recipes like meringue or angel food cake that are known for being light and airy.

8  oz. Semi Sweet Chocolate, chopped + additional for Garnish Shavings.
4 TBS Butter, cut into TBS sized pieces.
4 Large Eggs, separated.
1/4 C Superfine Sugar, divided.
1 1/4 C Heavy Cream, very cold.

In the Double Boiler on Medium Heat:
Chocolate
Butter
Stir with a Wooden Spoon just until melted and well combined.
Remove from Heat and set aside. (it will be returned to heat so add water if needed)
Beat the mixture by hand, with a Wooden Spoon until Creamy Smooth.

Return to Heat.
Add:
Egg Yolks, one at a time.
Beat well with a Wooden Spoon after each addition.
Transfer to a Large Mixing Bowl.

In another Mixing Bowl with a Hand Mixer:
Egg Whites
Beat until Soft Peaks.
Add:
2 TBS of Sugar.
Beat until Stiff Peaks to create a Meringue.

In another Mixing Bowl with a Hand Mixer.
Cream
Beat until Frothy.
Add:
2 TBS Sugar
Beat until Soft Peaks (reserve 1/2 C for Garnish, transfer to a small container, refrigerate covered with Plastic Wrap until ready to use)

In the Bowl of Chocolate with a Silicone Spatula:
Meringue
Fold in until completely incorporated.
Whipped Cream
Fold in until completely incorporated.
Spoon evenly into the Pie Shell.

Refrigerate 1 Hour.

Remove and top it evenly with the reserved Whipped Cream.

Slice to serve.
Top each serving with Shaved Chocolate. (use a Potato Peeler to Shave some of the Reserved Chocolate.

Enjoy!
Peace in the Kitchen!