Cherry or Blueberry Fluff with Pineapple

I believe the recipe was handed down from my Grandmother.  My Mother made this dessert often. It was one of my favorites. I think it was made for every Special Occasion: Thanksgiving, Christmas, Graduation, Anniversaries, Birthdays, Funerals........and almost every time our family had a gathering. I still love it. It's simple to make and delicious.
It can be made with Blueberry Pie Filling too.

Here's what you'll need:

1 - 20 oz. Can of Cherry or Blueberry Pie Filling (Save a few Cherries or Blueberries to Garnish)
1 - 20 oz Can of Crushed Pineapple
1 - 14 oz. Can of Sweetened Condensed Milk
1 - 8 oz. Container of Cool Whip, thawed.
3 C Miniature Marshmallows
1 C Chopped Pecans with Cherries or 1 C Slivered Almonds with Blueberries (Save a few Pecans or Almonds to Garnish)

Garnish if desired:
Cherries and Pecans or Blueberries and Almonds.

In a Large Mixing Bowl with a Cover:

Cherries or Blueberries.
Pineapple
Condensed Milk
Mix to combine well.

Fold in:
Cool Whip
Marshmallow
Nuts. (Pecans with Cherries) (Almonds with Blueberries)

Cover and Refrigerate overnight.

Served Chilled.


Enjoy!
Peace in the Kitchen!

Tex - Mex Macaroni and Cheese in a Bundt Pan

I have so many recipes for Macaroni and Cheese. I consider it to be an iconic All American Dish. I've created original recipes and I've researched and adapted several.
Here's another very creative way to make it in a Bundt Pan.
I love this concept.
This is not an original recipe. I've adapted it without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 400 degrees.
A plain Bundt Pan, (10 - 15 Cups) one without detail in the design. (butter well or use a Vegetable Cooking Spray) Make sure it's coated well to avoid sticking.

1 Pound of Dry Macaroni
2 TBS Butter
1/4 C Flour
2 C Whole Milk
3 Large Eggs, beaten.
2 Packets of Taco Seasoning
2  (4.5 oz.) Cans of Diced Green Chiles
1 C Breadcrumbs, divided
20 oz. Shredded Cheddar Cheese
1/2 C Grated Parmesan Cheese, divided

In the Bundt Pan:
A Mix of 1/4 C of the Bread Crumbs with 1/2 C of the Parmesan Cheese. Mix well
Spoon evenly into the Pan, shake to evenly distribute.

In a Large Soup Pot:
Water, enough to cover the Macaroni..
Bring to a Boil.
Add:
Macaroni
Boil for 5 minutes.
Drain completely and set aside.

In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Flour and whisk briskly while gradually adding the Milk.
Whisk until creamy smooth.

Add:
Eggs
Continue whisking briskly.

Add:
Taco Seasoning
Green Chiles
Stir to combine well.

Add:
Cheese
Stir to combine well.

Add:
Remaining Bread Crumbs (3/4C)
Stir to combine well.

Spoon the Mixture into the Pan.
Bake 30 - 40 minutes, until the edges are crisp and bubbling.
Remove Pan to a Rack to Cool 15 minutes.

Run knife or small silicone spatula (I use one from Pampered Chef) around the edge of the Pan to slightly loosen the Macaroni.

Flip the Macaroni onto a Serving Platter.

OPTION: Make a Creamy Cheese Sauce and drizzle over it just before serving.
Serve Immediately.

Enjoy!
Peace in the Kitchen!

Mini Wedding Cakes from Rosie's Dessert Shop

For some reason I was attracted to this video. I like the idea of making these for a party in various cake flavors. I wouldn't necessarily make them to look like a wedding cake. I took a Cake Decorating Class and I was an assistant Cake Decorator when I lived in Houston. I had an amazing mentor and I took advantage of that to learn everything I needed to know to create amazing cakes. I've simply posted the link to this lesson.




Cute MINI elegant WEDDING CAKES- Rosie's Dessert Spot

Chick Pea Salad

This is a delicious vegetarian salad or side dish.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan line with Foil

2 tsp Smoked Paprika
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1/2 tsp dried Onion Flakes
1/2 tsp dried Red Pepper Flakes
2 TBS Olive Oil, divided.
1 C Drained, Canned Chick Peas
1 small Cucumber,  peeled and diced.
1 Red Bell Pepper, diced.
1/4 C Chopped, Fresh Parsley
1 Avocado, diced.
Salt and Pepper to taste
The Juice of 2 Limes

In a Large Mixing Bowl:
Paprika
Thyme
Oregano
Onion Flakes
Red Pepper Flakes
Whisk Well.
Add:
1 TBS Olive Oil.
Stir to combine well.
Add:
Chick Peas
Stir to Coat well.
Spread evenly onto the Sheet Pan.
Bake for 20 minutes.
Remove to a Rack to Cool Completely.
Transfer to a Serving Bowl.

Add:
Cucumber
Bell Pepper
Parsley
Avocado
Remaining Olive Oil
Salt and Pepper to taste.
Lime Juice.
Stir to combine well.

Chill well before serving.

Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

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.

Enjoy!
Peace in the Kitchen!

Eggplant Farci

I love Eggplant and all of the various ways it can be used in recipes. This is my newest recipe and at the end I added links to my other favorite Eggplant recipes on my Blog.
This is an easy recipe for a Stuffed and Baked Eggplant.

In Gastonomy, Farci is the French word for Stuffed. There are recipes for Tomatoes Farci, Zucchini Farci, Mushrooms Farci, Cabbage Farci etc.

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

Here are a few of my 9" X 13" Casserole Dish:

Pampered Chef

Anchor Hocking

Emile Henry

1 1/2 C Marinara Sauce, divided.
2 Medium Eggplants cut in half.
1 TBS Olive Oil
1 Onion, diced.
1 tsp Dried Oregano
Salt and Pepper to taste.
2 Cloves of Garlic, minced.
1 C Chopped Tomatoes
1 Egg, beaten.
2 1/2 C Shredded Mozzarella Cheese, divided.
1 1/4 C  Grated Parmesan Cheese
1/4 C Italian Flavored Breadcrumbs
Chopped Fresh Basil Leaves for Garnish.

In the Casserole Dish:
1 C of the Marinara Sauce evenly distributed.
Set aside.

Eggplant:
Cut out the Eggplant into 1/2" Cubes, leaving a 1/2"  thick layer on the sides.
Roughly Chop the Cubes.

In a Skillet on Medium High Heat:
Olive Oil, until Hot.
Add:
Onion, sauté 5 minutes.
Reduce Heat to Medium.

In a  Large Mixing Bowl:
Reserved Eggplant
Oregano
Salt
Pepper.
Mix well.
Add to the Onion and Cook 5 minutes on Medium Heat.

Add:
Garlic, continue cooking for 1 minute, stirring constantly.

Spoon the mixture into the Mixing Bowl.
Add:
Chopped Tomatoes
Egg
1 C Mozzarella Cheese
Remaining Marinara Sauce
Mix well.

Spoon Mixture, evenly into the hollowed out Eggplant Halves.
Place them on the Marinara Sauce in the Casserole Dish.

Sprinkle each Half with:
Remaining Mozzarella Cheese
Parmesan Cheese
Bread Crumbs

Bake for 50 - 6- minutes.
Eggplant should be tender and the tops should be Golden Brown.

Transfer to Serving Platter.
Garnish each with Chopped Fresh Basil Leaves.

Serve Hot.

Enjoy!
Peace in the Kitchen!