Pappy's Christmas Cookies

Pappy's Christmas Cookies:

I discovered this Vintage Recipe from Aunt Faye's Collection.
This was the name of her Cookies in her Recipe File.
She was a Personal Chef in Metamora, Michigan.
These were the Cookies  she made at Christmas and left on a plate for Santa when we visited her on the farm. It was at her house that my sister and I first heard Santa on the roof. (really, we did)
My mother continued the tradition and I have too.

My Son in Law named me Pappy when our first Grandchild was born.
When I discovered this recipe in Faye's collection, I knew I had to post it.
I've taken liberty to adapt part of this Vintage Recipe to update it, not changing the integrity of the original one.

I just entered this recipe in a nationwide Barnes and Noble Cookie Contest.
#mycookiestory

2 C Granulated Sugar
16 TBS Butter, softened
3 Eggs
Mix Well, in a Stand Mixer with a Paddle Attachment, just until incorporated.

Add:
1 C Buttermilk
1 tsp Baking Soda
Mix until just incorporated

Add:
Zest and Juice of 2  Navel Oranges
Mix until just incorporated.

Gradually Add:
4 1/4 C sifted Flour
1 tsp Baking Powder

Refrigerate Dough for 30 minutes

Using a 1 1/2" Cookie Scoop (I used a 1 3/4") drop the Cookies 2" apart on a Parchment Paper lined Sheet Pan.

Bake at 375 degrees 8 - 10 minutes.
The edges should be Golden Brown.

I wanted to add a NOTE here. This is the first time I've made them in our new Double Ovens. We have a Convection on Top and a Regular Lower Oven. I started in the Convection and Baked them for 8 mins. It wasn't enough. I increased the time to 9 minutes and that wasn't enough. I ended up Baking them in the Lower Oven for 10 minutes and they're perfect. After removing the Pan from the Oven, I let the Pan rest on a Rack for Ten Minutes and I was able to easily peel the Parchment Paper away from the Cookies to transfer them to the Rack to cool completely. They're perfect.

It made 50 Cookies.

Icing:
In a Small Mixing Bowl:
1 Pound of Confectioner's sugar
2 tsp Butter, melted
Zest and Juice of 1 Navel Orange
Mix well with a Blending Fork until Creamy Smooth.
Frost them with an Offset Spatula.

Enjoy!
Peace in the Kitchen!

Crock Pot Chocolate and Peanut Clusters

This is not a new recipe, it's been around for many years and it has many names.
It's quite simply Peanuts and several different flavors of Chocolate placed in a Crock Pot and heated for 2 Hours.

I sprinkled some of them with French Sea Salt.

Here's what you'll need:
1 Large Crock Pot
Mini Muffin Tins (we have one with 48 Wells + smaller ones.
Mini Muffin Paper Liners (we use Christmas Liners because we generally make these at Christmas)
1 - 1 1/2" Cookie Scoop


2 Pounds of Peanuts. I used 1 Salted and 1 Unsalted.
1 C Semi Sweet Chocolate Chips
1 C Dark Chocolate Chips
1 Box (4 oz.) Baker's German's Sweet Chocolate
2  - 1. 8oz Packages of Vanilla flavored Almond Bark. (I break it into Squares)

Layer the Crock Pot in the following order:
Peanuts
Semi Sweet Chocolate
German Chocolate
Dark Chocolate
Vanilla Flavored Bark
Do Not Stir.

Place the lid on and Cook on Low Heat for 2 Hours. Check after 1 and Stir it.

When it's finished, stir gently with a Wooden Spoon until completely incorporated.
Use the Cookie Scoop and Drop the mixture in the Paper Liners.
Allow the Pan to sit at room temperature until the Chocolate has Set completely.

Enjoy!
Peace in the Kitchen!

How to Easily Remove Potato Skins

Christmas Puffcorn

Who knew something this simple could be so delicious. It's not easy to stop eating it.

Here's what you'll need:

A very Large container. It could be a Bowl,  Stock Pot or Roasting Pan.
A Silicone Spatula for mixing.
A Glass, Heatproof Bowl for the Microwave.
Sheet Pans lined with Parchment Paper.


2 - 3 1/2 oz Bags of Puffcorn.
1 pound of Vanilla flavored Almond Bark.
1/2 C of Christmas Sprinkles (your choice) More or less according to your preference.

Place the Puffcorn in the Bowl.
Heat the Bark in a Microwave 1 - 2 minutes, stirring half way, until completely melted and creamy smooth.
Pour it over the Puffcorn and gently mix with a Silicone Spatula, until it's all coated.

Spoon it onto Sheet Pans and Spread out in a single layer.
Cover evenly with Christmas Sprinkles.

Allow to set for at least 10 minutes before serving.
Store in a sealable container.  (if there's any left)!

Enjoy!
Peace in the Kitchen!

Terry's Homemade Salsa

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I could talk about Salsa for days, instead, I will just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it for our friends.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted, very simple Salsa.This makes quite a bit. I put it in canning jars and keep it refrigerated. It doesn't last long enough to can and preserve it. I prefer fresh Salsa and not heated and canned.

Terry's Original Salsa Recipe

Another "Best of the Best" recipe.

Here's what you'll need:
Food Processor
A Large Soup Pot

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

1 Red Bell Pepper, roughly chopped

1 dozen garlic cloves , peeled and cut in half

1 C of packed chopped fresh Cilantro

1 TBS Salt

4 TBS Adobo Seasoning

2 TBS Cider Vinegar

1/4C  Olive Oil

Juice of 3 Limes

Juice of 3 Lemons

In a Food Processor .

Pulse the Jalapenos, Onion and Garlic

Scrape down the sides to incorporate everything

Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl

Without cleaning the processor, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos.

Stir in the Adobo Seasoning

Add the Cilantro

Season to taste with Salt

Stir in the Vinegar

Stir in the Oil

Add the Juice of the Limes and the Lemons

Mix well

Refrigerate

"the longer it sits, the better it gits".

Enjoy!

Peace in the Kitchen!

German Cinnamon Christmas Cookies

Here's a traditional German Christmas Cookie. You can choose any 3" Cookie Cutter to create these delicious Cookies.

You can make these Gluten Free if you use a Gluten Free Confectioner's Sugar.

Here's what you'll need:
Preheat the oven to 250 degrees.
Any 3" Holiday Cookie Cutter.
Food Processor
Sheet Pan and Parchment Paper
Hand Held Electric Mixer
An Offset Spatula


2 1/4 C Confectioner's Sugar, sifted, + additional for rolling the dough
4 1/2 C Sliced Almonds with the Skin.
1 1/4 tsp. Cinnamon
2 tsp finely grated Lemon Zest.

In a Food Processor:
1/2 C of the Sugar
3 C of the Almonds
Cinnamon
Pulse until finely ground

 with a some pieces of Almond visible.

In a Large Mixing Bowl with a Hand Held Electric Mixer on High:
Egg Whites
Beat to Soft Peak for 1 minutes.

Add:
Remaining 1 3/4 C Sugar.
Beat for 2 minutes to create a Meringue.
Set aside 2/3 C to Frost the Cookies.
Fold in Ground Almond Mixture and Lemon Zest, by Hand.
Gently Fold to create a Stiff Dough.

Flatten the Dough into a Disc.
Place between two pieces of Parchment Paper, Dust the bottom piece with Confectioner's Sugar. (I use a Sieve to equally distribute it) Dust the top of the dough too.

Roll it 1/4" thick, between the Paper.

Here's my method of cutting the shapes:
Remove the top piece of Paper.
Stamp the 3" shapes while the Dough is still on the Paper, 2" apart.

Refrigerate the Sheep Pan for 30 minutes.

Remove the Pan.
Peel off the excess Dough around the Shapes, leaving just the Cookie Shapes on the Paper.
(This way you don't have to try and to transfer the shapes onto a Sheet Pan before Baking) I use this method with all of my Cut Out Cookies.

Excess Dough will be used to make additional Cookies.

Use an Offset Spatula and tops each Cookie with some of the Reserved Meringue and Frost them with a thin layer.
Add Reserved Sliced Almonds on top in a Decorative Design of your choice.

Bake 30 minutes until the edges are Golden Brown and the Meringue is set and crispy.

Turn of the Oven but open the door to allow the Heat to be released and leave the Cookies in the Oven for an additional 10 minutes.

Remove the Pan after 10 minutes and transfer to a Rack to Cool for 10 minutes.

Transfer the Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!
Fröhliche Weihnachten

Roasted Turnips

I happen to love Turnips. I serve them in two different ways. I grew up eating them mashed, mixed with mashed Rutabaga. My mother made this dish often. They were served with melted butter and I continue to make them that way.
I also like Roasted Root Vegetables whether alone or a Mixture.
Turnips are a great Roasted Vegetable Baked with Balsamic Vinegar, Olive Oil and Dried Thyme.

Roasted Turnips

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet  Pan brushed with Vegetable Oil.

2 Large Turnips, peeled and cut into bite sized pieces.
2 TBS Olive Oil
2 TBS Balsamic Vinegar
1 tsp Dried Thyme
Salt and Pepper to taste.

Place the Turnips in a Large Mixing Bowl

In a Small Bowl:
Olive Oil
Balsamic Vinegar
Salt and Pepper
Pour over the Turnips and Mix to combine well.

Transfer to the Sheet Pan.
Bake for 25 minutes.
Stir to mix well.
Return to Bake an additional 10 minutes.

Transfer to a Serving Bowl and serve Hot.

Enjoy!
Peace in the Kitchen!

Christmas Chex Mix

I have so many recipes for Chex Mix and Chex Buddies on the Blog. This one is definitely a favorite for the Holidays.
It makes a great Holiday Gift for friends and neighbors.
Create a Tag with the recipe and attach it to the Jar with a Christmas Ribbon.

Here's what you'll need:
A Large Mixing Bowl
A Double Boiler
A Sheet Pan, lined with Parchment Paper.
A large Jar for storage. (I use Mason Jars)

3 C Cheerios
3 C Wheat Chex
3 C Rice Chex
2 C Miniature Pretzel Twists
3 C Holiday M&M's
32 oz. White Chocolate Chips

In the Mixing Bowl:
Cheerios
Rice Chex
Wheat Chex
M&M's
Pretzels
Gently Mix to Combine Well.
Spread evenly onto a Sheet Pan.

In a Double Boiler or according to Package Directions, Melt the Chocolate.
When the Chocolate is melted, gently drizzle the Chocolate over the Mix as you stir it to coat all of the ingredients.
Transfer to Mason Jars.


Enjoy!
Peace in the Kitchen!

Christmas Morning French Toast

This is one of our favorite Christmas Morning Recipes.

Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 stick (8TBS) of Butter, melted + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Melted Butter
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour over the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Vegetarian Thanksgiving Dressing from Food 52

It's traditional to have Dressing for Thanksgiving but Vegetarians either miss out or you make a traditional version and omit the Turkey Drippings. This is a delicious option for a a Vegetarian Dressing.
I've adapted it without compromising the original recipe.
My wife usually makes ours with a Vegetarian Chicken Broth but then the others don't get to enjoy the traditional flavor of Turkey Dressing. I'll make this for the Vegetarians in our family and I'm sure others will like it too.

This is the photo from Food 52.

The following are my photos:

Squash, Brussels Sprouts, Scallions, Apple mixed with Olive Oil.
Sea Salt and Fresh Ground Black Pepper to taste.

Roasting Pan brushed with Olive Oil.
I Roasted it for about 25-30 minutes, sitting half way .

Onion and Celery sautéing in Olive Oil.

Bread added to the Onion and Celery. I recommend
a Large Skillet for this process.

Added the Bread. 

Added Cranberries, Pecans and Broth and Herbs.

Ready for the oven again. Baking for
30 minutes, stirring half way.

Out of the Oven and transferred to a Casserole Dish for serving.

Here's what you'll need:
Preheat the oven to 400 degrees.
A traditional Roasting Pan, brushed with Olive Oil.

1 Pound of Butternut Squash, cut into cubes.
1 Pound of Brussels Sprouts, cut in half.
1 Large Jonagold Apple, cut into 1/2" pieces.
2 Shallots, thin sliced.
4 TBS Olive Oil, divided.
1 C Diced Onion
1 C Diced Celery
1 Day old Baguette, cubed
1 1/2 C Vegetarian Chicken Broth, I use either Frontier Powder of Better than Bouillon No Chicken.
2 tsp Fresh chopped Rosemary
1 tsp Fresh chopped Thyme
1 tsp Fresh chopped Sage
1 C Dried Cranberries
1 C Roughly chopped Pecans
Sea Salt and Black Pepper to taste.

In a Large Mixing Bowl:
Squash
Brussels Sprouts
Apple
Shallots
2 TBS of the Olive Oil
Salt and Pepper to taste.
Mix to combine well.
Transfer to the Roasting Pan.
Roast just until tender and Golden Brown.
Remove Pan from Oven.

Reduce heat to 350.

In a Large Saucepan on Medium High Heat:
2 TBS of the Oil, until Hot.
Onion
Celery
Sauté until Translucent, about 8 minutes, stirring often.
Add Bread Cubes
Mix to Combine Well.
Cook for a few minutes to Brown the Bread.
Spoon into the Roasted Vegetables

Add:
Broth
Herbs
Cranberries
Pecans
Gently Mix to Combine Well.

Bake at 350 Degrees for 30 minutes.
Stir half was through.

Transfer to a Large Serving Bowl
Serve Hot.

Enjoy!
Peace in the Kitchen!

Pull Apart Pie

This is a very clever concept for Pull Apart Pie made in a Springform Pan.

Everybody gets to have their favorite flavor or try them all.
I will definitely be making the Pull Apart Pie, for family gatherings, holidays and block parties.
Garnish each Piece with Whipped Cream.

I like the variety of fillings from Lucky Leaf. The Pumpkin is the same recipe that's on the Libby's Canned Pumpkin.

Starting with the outer circle:
Cherry
Apple
Blueberry
Pumpkin
Strawberry
When it's done, you can pull out your favorite pieces.

Pull Apart Pie

Here's what you'll need:
Preheat the oven based on the recommendation baking temperature for Pillsbury Refrigerated Pie Crust.
A Springform Pan
A Round Cookie Cutter, a size comparable to a Champagne Flute Glass.

My favorite Springform Pan is this one with a Tempered Glass Bottom
from Pampered Chef.  If you use another type of Pie Pan you can line it with a piece of parchment to help prevent sticking.

A variety of  your favorite Canned Fruit Pie Fillings.


Roll out the Dough.
Cut Circles with the Cookie Cutter or Champagne Flutes.

Spoon a dollup of Pie Filling in the center of the Circle.
Pinch the ends of the Dough to hold the Filling.

Begin placing the pockets around the outer edge of the Pan with one flavor.
Continue filling the pan in rounds of a variety of your favorite fillings.

OPTION: Brush the tops with an Egg Wash.

Bake according to the Pie Crust instructions. It's usually at 400 degrees for 10 - 12 minutes.

To serve, each person can pull out their favorite Pie Pockets.

Garnish with Whipped Cream:

Enjoy!
Peace in the Kitchen!

Roasted Carrots

We're having a Dickens Christmas this year and these are very traditional. These are simple and tasty.
There's nothing complicated about them.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Rimmed Sheet Pan

3 lbs. Large Carrots (halved and cut into 3" pieces.
1/4 C Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
Chopped Fresh Parsley for Garnish

On the Sheet Pan:
Carrots
Oil
Salt
Pepper
Toss to combine well.

Roast in the oven for 35 - 45 minutes, tossing occasionally until tender and browned.
Transfer to a Serving Bowl and sprinkle with Parsley.

Enjoy!
Peace in the Kitchen!

7 Cans Soup

I recently discovered this Soup. There are variations on the title but I settled for this one.
I happen to love Soup and I try to make some every week during Fall and Winter. I do have Summer favorites too but I love Soup during cold weather.
I love the simplicity of this one and the variety of ingredients.
You can personalize it to your own taste but I would try to stick to the "7 Cans" concept.

An image of Ree Drummond's Soup

I've added a Vegetarian twist to mine.

Here's what you'll need:
A Cast Iron Dutch Oven or a Soup Pot.
Purchase full sized Cans for the recipe.



1 Can of Vegetarian Chili

This is the Vegetarian Version I use. You can certainly use regular Hormel Chili.

1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Kidney Beans
1 Can of Mexi Corn

This is an 11oz. can.

1 Can of Rotel
1 Can of Diced Tomatoes
8 oz. of Velveeta Cheese, cubed.

Garnishes:
Crushed Tortillas Chips
Sliced Green Onions
Sour Cream

Do not Drain any of the Cans.

Pour all of the Canned ingredients into the Soup Pot.
Stir to combine well.

Bring to a gentle boil.
Reduce Heat and Simmer for 15 minutes.

Add:
Cheese Cubes.
Stir well until completely melted and well combined.

To transport:
Transfer to a Crock Pot on Low.

Ladle into individual Serving Bowls.
Top with the Garnishes.

Enjoy!
Peace in the Kitchen!

Homemade Applesauce

Homemade Applesauce:

I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.

Here's my favorite recipe for Jonagold Apple Sauce:

12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces

1/2 C Organic Apple Juice

1 TBS Irish Butter

1 tsp Cinnamon

1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)

In a saucepan:

Melt butter on low

Add apple juice, apples , cinnamon

Cover and simmer on low for 20 minutes, stir occasionally

Add honey or maple syrup and mix well

Remove from heat

Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.

Enjoy!

Peace in the Kitchen!

Cauliflower Soup

I love Cauliflower and I love Soup so this was the perfect recipe to add to the Blog.

Here's what you'll need:
A Large Soup Pot or Cast Iron Dutch Oven.

1 Head of Cauliflower, break off the florets.
1 Large Carrot, Shredded.
3 Stalks of Celery, Diced
1 small Onion, Diced
4 C Water, flavored with Vegetarian Chicken Broth or  3 Vegetable Bouillon Cubes.
3 TBS Butter
3 TBS Flour
1/2 tsp Salt
1/8 tsp Black Pepper
2 C Whole Milk
1 C Shredded Sharp Cheddar Cheese + additional for Garnish.


In a Soup Pot:
Cauliflower
Carrot
Celery
Onion
Water
Bring to a Boil.
Reduce Heat to a Simmer.
Cover and simmer 12 - 15 minutes.
Do not drain.

In a Saucepan on Medium High Heat:
Butter, until melted.
Add:
Flour
Salt
Pepper
Whisk well.

Add:
Milk, slowly and whisk well.

Reduce Heat to Low.
Add:
Cheese
Stir well until Melted and incorporated.
Add this to the Cauliflower Mixture.
Stir to combine well.

Spoon into individual Soup Bowls and top with additional Cheese.

Enjoy!
Peace in the Kitchen!

Pastry Cream

This is my Favorite Pastry Cream.
It's definitely one of my Best of the Best Recipes.
It may seem strange to some people but once you make it and taste it, you'll agree with me that it's the best you've ever tasted.

It can be used for:
Cream Puffs
Icing in the Center of a Layered Cake
Strawberry Shortcake
Aebelskiver Filling
Trifle
Eclairs
Macaron Filling
Fruit Tarts

Here's what you'll need:
A Stand Mixer with a Whisk Attachment.

1 Pint of Heavy Cream (2 C)
1 Pint of Vanilla Ice Cream, softened.
1 tsp Vanilla
1 tsp Almond Extract
1 1/2 Boxes of Instant French Vanilla Pudding Mix.

In a Stand Mixer:
Cream
Ice Cream
Whip on Low Speed just until completely combined.

Add:
Vanilla
Almond
Mix to combine well.

Gradually Add:
Pudding Mix
Beat to combine well until it begins to thicken.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate for at least 1 Hour.

Enjoy!
Peace in the Kitchen!

Apple Chart

I'm always asked about the best apple for the right recipes.
I decided to simply post this chart to make it easier to reference.

Tex - Mex Refried Bean Soup

I make my own Refried Beans in a Crockpot but I like the simplicity of this recipe using canned refried beans.
This is another great Tex - Mex recipe.

I use this Vegetarian product for all of my Soup bases.
It comes in a variety of Vegetarian flavors.
It's also great for Sauces and Gravies.
I use this one to make Vegetarian Chicken Noodle Soup
or simply drink it as a Broth.

Here's what you'll need:
A Cast Iron Dutch Oven

1 TBS Vegetable Oil
1 C Diced Onion
2 - 16 oz. Cans of Refried Beans
1 - 11 oz. Can of Mexican Corn , undrained.
1 - 11 oz. Can of White Shoe Peg Corn, drained.
1 - 4.5 oz. Can of Diced Green Chiles, undrained.
1 C Thick and Chunky Salsa
2 C Vegetarian Chicken Broth
1 tsp Taco Seasoning
1/3 C Fresh Lime Juice

Garnish:
Crushed Tortilla Chips
Sour Cream

In a Dutch Oven on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté 3 minutes, until translucent.

Add:
Beans
Mexi Corn
Shoe Peg Corn
Chiles
Salsa
Broth
Lime Juice
Stir Well.
Bring to a Boil.

Reduce Heat to Low.
Simmer 10 minutes.
Stir occasionally.

Ladle into individual Soup Bowls.
Garnish with Tortilla Chips and Sour Cream.

Enjoy!
Peace in the Kitchen!