Puff Pastry Pockets

These are a great Meal, Side Dish or even an Appetizer.
There isn't really a recipe so I'm going to explain how to make them.
You can be creative and fill them with your favorite items.
I'll give some suggestions.

Here are some suggested ingredients:
Pepperoni Slices
Marinara Sauce
Shredded Mozzarella Cheese

Pesto
Fresh Baby Spinach Leaves
Fresh Mozzarella Slices

Tomato Slices
Swiss Cheese Slices

Ham and Swiss Cheese

Create a Rueben with Corned Beef and Cabbage with Thousand Island Dressing .

Any other favorite  ingredients!


Puff Pastry Pockets:

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

1 Package of Refrigerated Puff Pastry Sheets. (thaw, if frozen)
Any filling that you like.
1 Egg, beaten for an egg wash.

Roll out the Pastry.
Cut it into 6 equal Rectangles.
This makes 3 Pastries.

Place 3 of the Pieces on the Sheet Pan.
Top it with your favorite fillings.
Add another Piece on Top.
Seal the edges with the Tines of a Fork.
Brush with Egg Wash

Bake 15 - 20 minutes until Flaky and Golden Brown.

Serve Hot

Enjoy
Peace in the Kitchen!

Fried Mashed Potato Patties

I can't say enough about this side dish. I love these Mashed Potato Patties.

My "Chicken" Fryer Skillet is 3 3/4" Deep and 11" in diameter.
We found this incredible vintage Cast Iron Skillet in an Antique Mall in Guthrie, Oklahoma
on our way to visit our family in Kansas. I also has a Lid.

Fried Mashed Potato Patties

Here's what you'll need:
A Large Deep Cast Iron Skillet. I have a vintage "Chicken Fryer" Cast Iron Skillet.

Vegetable Oil, enough to fill your Skillet 1/3 of the way up.
2 1/2 C Mashed Potatoes
1/2 C Shredded Sharp Cheddar Cheese
1 TBS of Sliced Green Onions + additional for Garnish.
1/2 tsp Tabasco Hot Sauce
1/2 tsp Salt
1 Large Egg, beaten.
1 - 8 oz. Container of Sour Cream
Flour

In a Skillet on Medium High Heat:
Oil
Heat to frying temperature. 300 - 350 degrees. Use a Candy Thermometer or test by dropping a bit of Dough into the Oil to determine the correct temperature.  An easy way is to add 1 Kernel of Popping Corn, and it reaches the perfect temperature when it Pops.

In a Mixing Bowl:
Potatoes
Cheese
Onions
Tabasco
Salt
Egg.
Mix well to form a Dough.
If the Potatoes are runny, add a bit of Flour to create the Dough.

Use a 1 3/4" Cookie Scoop.
Form into a Patty by hand.

Place a few at a time in the Hot Oil and cook for 2 - 3 minuter on each side.

Remove to Paper Towels to drain.
Transfer to a Serving Platter.

Serve hot, garnished with Sour Cream and additional Sliced Green Onions.

Enjoy!
Peace in the Kitchen!

French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate

French Crêpes are easier to make than you may think.
You can dust them with Confectioner's Sugar, drizzle them with Chocolate Syrup or spread them with your favorite Jam or Nutella.

French Crêpes

Here's what you'll need:
A Blender
1 - 12" Non Stick Skillet or a Steel French Crêpe Pan.

1 C All Purpose Flour. Spooned and leveled for a perfect Cup.
1 TBS Granulated Sugar
1/4 tsp Salt
1 1/2 C Whole Milk
4 Large Eggs
3 TBS Butter, melted + additional for the Pan.

In the Blender:
Flour
Sugar
Salt
Milk
Eggs
Butter
Purée until Smooth and Bubbling on the Top. (30 seconds)
Set aside to rest at room temperature for 15 minutes.

In the Pan on Medium Heat:
Preheat the Pan.
Lightly coat it with additional Melted Butter.

Add:
1/3 C Batter
Swirl to cover entire bottom of Pan.
Cook until Golden Brown. (2 - 3 minutes)
Loosen the edge with a Silicone Spatula.
With the help of your fingertips, Flip it Quickly.
Cook for 1 minute.
Slide onto a Platter.
Repeat by adding additional butter to the Pan and continue to use all of the  Batter.


French Chocolate Mousse

1 Pound of Dark Chocolate, finely chopped.
2 TBS Butter
1 C Granulated Sugar, divided.
6 Egg Yolks
6 Eggs Whites
1 TBS Chocolate Liqueur
2 C Heavy Cream

In a Double Boiler or a Glass Heat Proof Bowl over a Saucepan of simmering water:
Chocolate
Butter
1/2 C Granulated Sugar
Do Not Stir.
Heat about 10 minutes until the Chocolate has melted.

Remove from Heat.

Add:
Egg Yolks
Chocolate Liqueur
Stir well until it begins to thicken.
Set aside.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Whisk on High until Soft Peak.
Continue Whisking.
Add:
Remaining 1/2 C Sugar
Whisk well to Stiff Peak.

To the Chocolate Mixture:
1/3 of the Egg White Meringue.
Vigorously Whisk by Hand until completely incorporated.

Add:
Remaining Meringue.
Fold Gently with a Silicon Spatula until completely incorporated creating
a Pudding Consistency.
Spoon into a covered airtight container.
Refrigerate for 3 hours.

1/2 Hour before serving:
Whip the Heavy Cream.
Add 1 1/2 C of the Whipped Cream to the Chocolate.
Fold by hand until completely incorporated.

Divide among Bowls or Glasses and add a Dollop of the remaining Whipped Cream.




French Ganache Hot Chocolate (it's thicker and creamier than American Hot Chocolate)

Makes 4 -6 servings.

8 oz. Bittersweet Chocolate, Chopped.
1 3/4 C Whole Milk
1/2 C Heavy Cream
2 TBS Brown Sugar
1/2 tsp Vanilla

In a Saucepan on Medium Heat Low Heat:
Chocolate
Milk
Cream
Sugar
Vanilla
Whisk until it comes to a Simmer .
It should be Creamy Smooth and begin to Thicken.

If it's too thin, simmer longer.
If it's too Thick, add additional Whole Milk.

Ladle into Mugs and Serve immediately.

Enjoy!
Peace in the Kitchen!

Baked Stuffed Jalapeños in a Bundt Pan

Here's a clever way to make Jalapeño Poppers. I've tried many techniques and I've have gadgets and accessories to make them. I've got a Jalapeño Popper roaster that's used to make them in a  barbecue grill.   I bought a gadget just to clean out the seeds.  This is a great way to bake a large amount of Jalapeño Poppers to serve at a Picnic or as an Appetizer at a Party.

Baked Stuffed Jalapeños in a Bundt Pan

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 -Bundt Pan (use a simple design)
Foil

40 - 50 Jalapeño Peppers (Slice off the tops and scoop out the seeds with a paring knife or a small spoon.
Rinse them to remove any remaining seeds.

8 oz. Shredded Mexican Four Cheese Blend.
8 oz. Shredded Pepper jack Cheese or Hatch Jack Cheese.
8 oz. Cream Cheese, room temperature.
1/2 C Mayonnaise
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Creole Seasoning
5 Slices of Cheddar Cheese
5 Slices of Pepper Jack or Monteray Jack Cheese

In a Large Mixing Bowl:

Shredded Mexican Cheese
Shredded Pepper Jack Cheese
Cream Cheese
Mayonnaise
Garlic Powder
Onion Powder
Salt
Creole Seasoning
Mix well by hand with a Silicone Spatula or aWooden Spoon.

Use a small spoon and fill each Jalapeño to the top, with filling.

Transfer them to the Pan, standing cut side up. Stuff them snuggly into the Pan.

Cover the Pan tightly with Foil.

Bake for 45 minutes.

Remove from the Oven.
Increase the Oven Temperature to 425 degrees,

Top the Jalapeños with a Layer of Cheddar Cheese pieces. Trim them to fit.
Top the Cheddar Cheese with pieces of Pepper Jack Cheese.

Return to the Oven.
Bake an additional 15 minutes.

Remove Pan from the Oven.
Serve from the Pan with a Small Fork or Toothpicks, or transfer them to a Serving Platter.

Serve Hot!

Enjoy!
Peace in the Kitchen!

Ice Cream served on a Brioche Roll

No recipe need for this yummy dessert, only a picture!
You can dust it with Confectioner's Sugar or Drizzle it with Chocolate Sauce.

Enjoy!
Peace in the Kitchen!

Lemon Cake

Spring is in the air and Easter will be here soon. I think of Lemon Recipes when I prepare a Menu for our Easter Dinner. Here's a single layer 8" Lemon Cake that is moist and delicious. It will be on my Easter Menu this year.

Here's what you'll need:
1 - 8" Cake Pan buttered well on the side and bottom.
 Cut a round of Parchment for the bottom of the pan.
A Wooden Bamboo or a Metal Skewer to Poke the Cake.

2 Large Meyer Lemons (Zest and Squeeze) You'll need 6 TBS of Juice, Divided!
12 TBS Butter
1 1/4 C Granulated Sugar, divided.
2 Large Eggs
1 Large Egg Yolk
1 1/3 C Almond Flour
1/2 C All Purpose Flour
2 tsp Baking Powder
1 1/3 C Plain Yogurt

In a Stand Mixer with a Paddle Attachment:
Butter
3/4 C Sugar
Lemon Zest
Mix until well combined and creamy smooth.

Add:
Eggs, 1 at a time. Beat just until combined.
Add:
Egg Yolk
Mix until well incorporated.

In a Small Mixing Bowl:
Almond Flour
All Purpose Flour
Baking Powder
Whisk well.

Gradually Fold into the Batter with a Silicone or Wooden Spatula.

Fold in:
Yogurt
2 TBS Lemon Juice.
Just until well combined.

Spoon the Batter into the Pan.
Smooth the top with a Silicone Spatula.
Bake 30 minutes.

While the Cake is Baking:

In a Saucepan on Low Heat:
Remaining Sugar (1/2 C)
Remaining Lemon Juice (4 TBS)
Heat, stirring constantly until the Sugar has completely dissolved.
Set Aside to Cool Completely.

Remove Cake to a Rack to cool completely.

Pierce the entire top of the Cake with a Skewer.
Spoon the Syrup evenly over the top.
Set aside to Cool for 30 minutes.

Invert the Cake onto a Serving Platter.
Remove the Parchment Paper.
Set aside to Cool completely.

Enjoy!
Peace in the Kitchen!

Peanut Butter and Jam Bars

As children........ we all lived on Peanut Butter and Jelly/Jam Sandwiches when we came home from school. It was the sandwich of choice for Saturday Lunch. It was delicious and .......... affordable!

As adults, we've created these Peanut Butter and Jam Bars!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan. Cut 2 pieces of Parchment Paper to line the pan, overlapping the edges 2". Butter the Parchment Paper.


16 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
2 Eggs
2 1/2 C Creamy Peanut Butter
3 C Flour
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Vanilla
1 1/2 C of your favorite Jam. (I prefer Raspberry or Blackberry)
1 C Chopped, Salted Peanuts.

In aStand Mixer with a Paddle Attachment:

Butter

Sugar

Beat on Medium High Speed for 2 minutes until creamy smooth.

Reduce Speed to Medium and Add:

Eggs

Peanut Butter

Mix for an additional 2 minutes.

In a Small Mixing Bowl, sift together and add gradually to the Mixer:

Flour

Salt

Baking Powder

Mix well on Low Speed just until well combined.

Add:

Vanilla

Mix just until combined.

Spread 2/3 of the Batter into the Pan.

Evenly spread the Jam over the Batter.

Drop Spoonfuls of the remaining Batter evenly on top of the Jam.

Sprinkle evenly with Chopped Pecans.

Bake for 45 minutes.

Remove from Oven to a Cooling Rack and Cool completely.

Use the Paper to transfer to a Flat Surface.

Cut into Squares.

Transfer to a Serving Platter.

Enjoy!

Peace in the Kitchen!

Nacho Cups Baked in a Muffin Tin

Here's a great appetizer or side dish recipe. I live in Texas and I often talk about how important Tex - Mex recipes are here. I love this idea.
We eat a lot of Nachos in Texas. Did you know that they are not a Mexican Dish? They were created for the American palette. I ordered Nachos ones on an Island off the coast of Mexico and I got a bowl of Pepitas. I was told that Nachos means appetizer or snack. Who knew? Now I do. But these are a version of Nachos baked in Muffin Tins. These can easily be personalized based on your taste. You can add or leave out any of the ingredients. You can also bake a variety of different ones at the same time for your family or guests.

Nacho Cups Baked in a Muffin Tin

Here's what you'll need:
Preheat the oven to 350 degrees.
Standard Sized Muffin Tins. The number will be determined by how many Nacho Cups you want to make.

This recipe is for 12 Cups.

10 small Flour Tortillas
1 C of your favorite Salsa
1 - 14 oz. can of Black Beans, drained.
1 - 4 oz. can of Diced Green Chiles, drained. (I drain them in a strained since there's not a lot of liquid.
2 C of your favorite Meat or Vegetarian Meatless Ground. Browned in a Skillet prior to making the recipe.
1/2 C  canned Corn, drained.
1 C Shredded Pepper Jack, Queso Quesadilla or Monterey Jack Cheese.
1/2 C chopped fresh Cilantro.
1/2 C thinly sliced Green Onions.

Garnish:
Sour Cream
1/2 C chopped fresh Cilantro.
1/2 C thinly sliced Green Onions.
1 Small Can of Sliced Black Olives, drained.
A small Jar of Sliced Pickled Jalapeños.
Fresh Chopped Roma Tomatoes.
Guacamole

Spray each cup of the Muffin Tin with a Vegetable Cooking Spray.
Tuck 1 Tortilla into each Cup of the Muffin Tin.
Tuck them, working them so they fit snugly in the C. You'll have to pleat them. Make sure to keep a well in the center so make sure they don't close up in the center.
You can gently press them down with the bottom of a small glass  or a Wooden Muddler, if you have one.

Bake for 10 - 12 minutes. (while they bake, prepare the filling)
Until golden Brown and they start to crisp.
Remove to a rack and cool completely.

Filling:

In a Large Mixing Bowl:
Salsa
Beans
Green Chiles
Meat
Corn
Stir to combine well.

Divide the Filling evenly among the Tortilla Cups.
Top with Cheese.
Return to the Oven to Bake an additional 15 minutes.
Until the Cheese has completely melted.

Remove immediately and transfer to a Serving Platter.
Garnish each Cup with your choice of Garnishes.

Enjoy!
Peace in the Kitchen!

Tortuga Rum Cake

If you have never tasted a Rum Cake, this is the one! Apparently it's the best Rum Cake in the World, the best you will ever taste. And, the only one you will ever make again! That's quite a testimony.  Here's the recipe for the famous Tortuga Rum Cake. I consider this to be a Best of the Best Recipe.
They recommend that you make it a day ahead of time. It tastes better the next day.

Tortuga Rum Cake

Here's what you'll need:
Preheat the Oven to 325 degrees.
1 - Large Bundt Pan, sprayed with a Vegetable Cooking Spray. I recommend a simple design.
A Thin Metal Skewer.


Cake Batter:

1- 18 oz. Box of Duncan Hines Yellow Cake Mix ( Duncan Hines is the only Boxed Cake Mix I use) I took a Cake Decorating Class in the 80's and that's what they recommended.
1- 3.5 oz. Box of Vanilla Instant Pudding
1/2 C Whole Milk
4 Eggs
1/2 C Dark Caribbean Rum (I only use Mount Gay)
1/2 C Vegetable Oil
1 tsp Vanilla

Rum Glaze:

12 TBS Butter
1/4 C Water
1/2 C Granulated Sugar
3/4 C Dark Rum (Mount Gay Dark Rum)

In a Large Mixing Bowl with a Hand Mixer on Low Speed:
Cake Mix
Pudding
Milk
Eggs
Rum
Oil
Vanilla
Mix for 30 seconds.
Increase to Medium Speed.
Mix for 2 minutes.

Spoon Batter into the Pan.
Bake 55 minutes until Golden Brown and a tooth pick in the center comes out clean.

Remove Pan to a Rack and allow to cool as you make the Glaze.


Make the Glaze:

In a Saucepan on Medium Heat:
Butter
Water
Sugar
Bring to a Boil
Watch it carefully!
Reduce to Simmer until Sugar is completely dissolved and it begins to thicken.

Remove from heat.

Add:
Rum
Whisk to combine well.

As soon as the Glaze is made and the Cake is still warm , in the pan:
Use the Skewer and Poke the cake with a lot of holes. (through the top and all the way down through the entire cake.)

Slowly pour the Glaze over the entire surface of the Cake, a little at a time, waiting until it soaks in before adding more.

Allow the Cake to Cool completely.

Invert the Cake onto a Serving Platter large enough to allow room for dripping Glaze.

Enjoy!
Peace in the Kitchen!

Zucchini Casserole

Here's a tasty twist on a Squash Casserole. I have so many Squash Recipes. Apparently it's like Corn Casseroles, I just can't get enough.

Zucchini Casserole

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

2 TBS Butter
4 Zucchinis, thinly sliced on a Mandoline.
1 C Roughly Chopped Sweet Onion.
4 Garlic Cloves, minced.
2 TBS Dried Parsley
1/4 tsp Dried Oregano
1/2 tsp Dried Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs, beaten.
1 - 4 oz. can of Diced Green Chiles, drained.
2 C Shredded Pepper Jack Cheese
1 C Grated Parmesan Cheese
1 Pillsbury Recipe Creations Seamless Dough Sheet
3 TBS Dijon Mustard


In a Skillet on Medium High Heat:
Butter, until melted.

Add:
Zucchini
Onion
Sautée for 5 minutes, until tender.

Add:
Garlic
Parsley
Oregano
Red Pepper Flakes
Salt
Pepper
Stir to combine well and cook an additional 2 minutes.
Transfer to a Large Mixing Bowl.

Add:
Eggs
Green Chiles
Pepper Jack Cheese
Parmesan Cheese
Stir to combine well.

Roll out the Dough on a flat surface large enough to cover the bottom and sides of the Casserole Dish.
Transfer to the Dish.
Press gently to cover the bottom and sides.
Spread the Mustard evenly over the bottom of the Crust.

Spoon the Vegetable Mixture evenly over the Crust.
Bake 25 - 30 minutes. Until the Crust is Golden Brown.

Serve Immediately.

Enjoy!
Peace in the Kitchen!

Apple Cheddar Cheese Tarts

I was in New York for business in the 80's and I had lunch at the Bloomingdales Cafe. They were famous for their large slice of Apple Pie topped with a thick piece of melted Cheddar Cheese. My Grandmother put Cheddar Cheese on her Apple Pies. I loved it.

Apple Pie Filling topped with Sharp Cheddar Cheese.

Here's another option for serving Apple and Cheddar Cheese

Apple Cheddar Cheese Tarts

Here's what you'll need:
Preheat the oven to 350 degrees.
2 Regular sized Muffin Tins sprayed with Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper.

1 1/4 C Brown Sugar, divided
3/4 C Granulated Sugar, divided
18 TBS Butter room temperature, divided.
2 Large Eggs
1 tsp Vanilla
1 1/4 C Flour
1 3/4 C Rolled Oats
1 tsp Baking Powder
1 tsp Cinnamon, divided
1/2 tsp Salt
6 Jonagold Apples peeled, cored and finely chopped.
2 tsp Cornstarch
1/2 tsp Nutmeg
Thick slices of Sharp Cheddar Cheese.

In a Large Mixing Bowl with a Hand Mixer:
16 TBS Butter
1 C Brown Sugar
1/2 C Granulated Sugar
Beat until Creamy Smooth.

Add:
Eggs
Vanilla
Beat to combine well.

Add:
Flour
Oats
Baking Powder
1/2 tsp Cinnamon
Salt
Mix just until combined.

Use a 1 3/4" Cookie Scoop and drop the dough into each Muffin Tin Cup.
Press evenly to create a Cup. You can use the bottom of a Glass Shot Glass to evenly create the Dough Cups.

Bake for 15 - 20 minutes.
Remove to a Rack and immediately re press the Cups with the Shot Glass.
Leave the Oven on to reheat the Cups once they're filled and topped with Cheese.
Allow to Cool for 10 minutes.
Transfer the Cups to the Sheet Pan.

Apple Filling.

In a Skillet on Medium High Heat:
2 TBS Butter
Heat until melted.

Add:
Apples
Sautée for 5 minutes, until soft and tender.
Stirring frequently.

Add:
Remaining 1/4 C Brown Sugar
Remaining 1/4 C Granulated Sugar
Nutmeg
Remaining 1/2 tsp Cinnamon
Cornstarch
Stir to combine well.
Continue cooking for 5 minutes, stirring often.

Divide the Filling evenly among the Cups.
Top each with a Slice of Cheddar Cheese, to cover the entire top.
Return to the Oven just until the Cheese begins to melt.

Remove and transfer to a Serving Platter.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Chocolate, Peanut Butter, Pecan and Coconut Squares

I don't think there's much to say to introduce these. It's about Chocolate, Peanut Butter, Pecans and Coconut.

Chocolate, Peanut Butter, Pecan and Coconut Squares.

Here's what you'll need:
Preheat the Oven to 350 degrees.

1 - 8" X 8" Baking Pan lined with Parchment Paper, cut to hang over all 4 sides by 2".  I cut 2 separate pieces.

The recipe calls for Unrefined Coconut Oil and it's an important ingredient. I've added some information about the difference between Refined and Unrefined. Just make sure you use Virgin, Unrefined Coconut Oil for a stronger Coconut Flavor.

"Refined coconut oil refers to coconut oil that has been bleached, and deodorized. The oil is derived from dried coconut meat known as copra. Traditional Tropics notes that oil obtained from copra has to be purified with bleaching clays because contaminants arise during the drying process."

1 C Creamy Peanut Butter
1/2 C Honey
1/2 C Unrefined Coconut Oil
2 C Rolled Oats, don't use Instant.

1 1/4 C Toasted Unsweetened Shredded Coconut, divided.

( Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and cool.)

1/2 C Toasted, Chopped Pecans.

( Spread Pecans on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 5 minutes. Remove from oven, and cool.)

1 1/4 C Dark Chocolate Chips (I use Hershey's Special Dark)
1 tsp Vanilla

Make sure you have the Coconut and Pecans Toasted before preparing these Squares.

Preparation.

In a Saucepan on Medium Low Heat:

Peanut Butter
Honey
Coconut Oil
Stir to mix until well combined and creamy smooth.

Remove from Heat.

Add:
Oats
1 C Toasted Coconut
Pecans
Chocolate Chips
Vanilla
Stir to mix until Chocolate Chips are melted and the mixture is combined well.

Spoon evenly into the Pan.
Immediately sprinkle with remaining Toasted Coconut.
Refrigerate at least 3 hours.
Chocolate should be hardened and set.

Remove to a flat surface using the Parchment Paper to pull it out of the Pan.
Cut into Squares.
Transfer to a serving Platter.

Enjoy!
Peace in the Kitchen!

Baked Onion Casserole

I love Onions no matter how they're prepared.
Here's a delicious Onion Casserole.

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

4 Sliced Vidalia Onions
6 TBS Worcestershire Sauce
5 TBS Olive Oil divided.
1/2 C Water
Salt and Pepper to taste.
1 C Croutons
1/2 C Grated Fresh Gruyere Cheese
1 TBS Fresh Chopped Parsley


In a Large Mixing Bowl:
Onions
Worcestershire Sauce
Olive Oil
Water
Salt and Pepper
Toss to coat well.

Spoon into the Casserole Dish.
Cover with Foil
Bake for 30 minutes.

In a Mixing Bowl:
Croutons
Parsley
1 TBS Olive Oil
Salt and Pepper to taste.
Sprinkle evenly over the Onions.

Return to Bake, uncovered for 5 - 10 minutes.

Enjoy!
Peace in the Kitchen!

Chocolate Cream Pie

Simple, Chocolate, Delicious!

Chocolate Cream Pie

Here's what you'll need:
1 Ready Made Graham Cracker Crust.
You can make your own if you prefer. They're very easy to make.
I added a recipe at the end of this one.

8 oz. Cream Cheese, softened to Room Temperature.
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips.
1/3 C Heavy Cream
1 - 8 oz. Tub of Frozen Cool Whip, thawed.


In a Microwave Safe Glass Bowl:
Chocolate
Heat until melted and creamy smooth, stirring often.
Reserve 1/4 C for later use. Set aside.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Confectioner's Sugar
Beat slowly until well combined and creamy smooth.

Add:
Chocolate, except for the reserved 1/4 C.
Beat to incorporate well.

Add:
Cool Whip.
Gradually incorporate in Low Speed until well combined and creamy smooth.

Spoon evenly into the Crust.

Drizzle the top with the reserved Chocolate. (if it has cooled to much, reheat of a second or two in the microwave.

Spoon it into a Zip Lock Bag, cut a small hole in the corner to drizzle easily.
Create a design of your choice.

Refrigerate for at least 4 hours.

Crust:

3/4 C Graham Cracker Crumbs
4 TBS Granulated Sugar
2 TBS Brown Sugar
4 TBS Butter, melted
Combine all ingredients in a Mixing Bowl. I use a blending fork.
You can quickly pulse it in  a food processor too.
Press the mixture into a 9" Pie Plate on the bottom and 1/2" up the sides.
Put it in the freezer while preparing the filling.

Enjoy!
Peace in the Kitchen!

Fresh Cherry Mousse

This is a very simple and delicious dessert. I grew up in Michigan and the Cherries are amazing there. We had so many recipes using Cherries when I was growing up.

Fresh Cherry Mousse
This Recipe makes 6 servings.
Serve them in Bolla Grande Wine Glasses for a great presentation.

Here's what you'll need:
A Food Processor
A Stand mixer

1 Pound of Fresh Cherries, divided.
3 TBS Confectioner's Sugar, divided.
2 C Heavy Cream

Reserve 6 of the Cherries with the stems attached for Garnish.

Remove the Pits from the remaining Cherries.

In a Food Processor:
Pitted Cherries
1 TBS Confectioner's Sugar
Pulse to Purée. Some Chunks are fine.

In a Stand Mixer with a Whisk Attachment:
Heavy Cream
Remaining Confectioner's Sugar (2 TBS).
Beat until Stiff Peak.

Gently Fold in the Puréed Cherries until Creamy Smooth.

Spoon evenly into the Wine Glasses.
Top each one with a Stemmed Cherry.

Enjoy!
Peace in the Kitchen!

Lemon Cheesecake

This is a No Bake Cheesecake. Cheesecake is my favorite dessert. It's the one I always choose if it's on the menu at a restaurant. I prefer them plain and simple. The basic New York Cheesecake is my favorite. I have a recipe on the Blog that's the only one I make, however, I like this Lemon version and I'll make it for Easter.

Lemon Cheesecake

Here's what you'll need:
1 - 9" - 10" Springform Pan

1 - 6 oz. box of Lemon Jello
The Juice of 1 Lemon
1 1/2 C Boiling Water
1 1/2 C Ice Cold Water
1 C Granulated Sugar
2 - 8 oz. packages of Cream Cheese, room temperature.
1 tsp Vanilla
1 - 8 oz. Tub of Frozen Cool Whip, thawed.
2 C Graham Cracker Crumbs
8 TBS Butter, melted.
Fresh Whipped Cream and This Lemon Slices for Garnish.

In a Mixing Bowl:
Jello
Lemon Juice
Boiling Water
Mix well until Jello is completely dissolved.

Add:
Ice Cold Water
Whisk well.
Refrigerate until chilled but not set.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Sugar
Vanilla
Beat until combined and Creamy Smooth.

Add:
Jello
Slowly Beat until well combined.
Cover with Plastic Wrap and Refrigerate for 1 Hour.

In a Medium Mixing Bowl:
Graham Crackers
Butter
Mix to combine well.
Press evenly into the bottom of the Springform Pan. Do not press up the side.
Place in the Freezer for 15 minutes.

Into the Jello Mixture:
Gently Fold in the Cool Whip until it's well combined and creamy smooth.

Spoon evenly into the Crust.
Refrigerate uncovered for at least 6 hours or overnight.

Garnish:
Pipe Dollops of Fresh Whipped Cream around the perimeter of the Cheesecake and decorate the center with a Lemon Slice Twist.

Enjoy!
Peace in the Kitchen!

Lemon Cookie Bites Dipped in White Chocolate

Here's a quick and easy treat to take to a Family Gathering or a Bake Sale.

Lemon Cookie Bites Dipped in White Chocolate.

Here's what you'll need:
A 1 1/2 " Cookie Scoop
A Sheet Pan lined with Waxed Paper.

1 Package of Lemon Oreo Cookies
8 oz. Cream Cheese, room Temperature.
A 16 oz. of White Chocolate or Almond Bark.
Finely Grated Lemon Zest

In a Food Processor:
Cookies
Pulse to fine crumbs.
Transfer to a Mixing Bowl.

Add:
Cream Cheese
Mix to combine well.
Use the Cookie Scoop and Drop the Treats onto the Sheet Pan.
Refrigerate for 30 - 45 minutes.

Melt the White Chocolate or Almond Bark in a Microwave or Double Boiler.
Dip the Treats in the Chocolate and return to the Sheet Pan.
Immediately Sprinkle each of them with Lemon Zest.
Refrigerate an additional 30 minutes.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Pretzel Dough and the Options You Have to use it

As much as I love Pretzels, I would rather buy them than make them at home. When I saw this post from King Arthur Flour, I saw some Pretzel Dough Options that I would Bake. I decided to post the link so I have the authority to post the photographs along with it.
I will definitely make a couple of these options.

pretzel-dough-9-ways-part-1

Enjoy!
Peace in the Kitchen!

The Classic Negroni Cocktail and the Negroni Sbagliato Cocktail

I recently discovered this cocktail. I guess my taste is changing because I remember a time when I didn't like the taste of Compari. Maybe I would have if I had known about the Negroni Cocktail.
I like this cocktail. You can top it off with Sparkling Water as an option.


Another version is the Negroni Sbagliato (Broken)!
In place of Gin, this version uses Prosecco.
Mix the Vermouth (1 oz.) and Compari (1 oz.) in a Shaker with Ice.
Shake well.
Pour it into a Rocks Glass.
Add Ice.
Top off with Prosecco.
Garnish with an Orange Slice.

Sweet Vermouth

Sparkling Water

The Classic Negroni Cocktail.

Here's what you'll need:
A Cocktail Shaker
An Old Fashioned Glass or Rocks Glass.
Ice
Orange Slice for Garnish

1 oz. Gin
1 oz. Compari
1 oz. Sweet Vermouth

Add Ice to a Cocktail Shaker.
Add:
Gin
Vermouth
Compari
Shake well.
Strain into the Glass.
Add some Ice.
Garnish with an Orange Slice.

Option:
Top off with Prosecco.

Enjoy!
Peace in the Kitchen!