Here's a collection of some of my favorite Hors D'oeuvres.
Whether you're hosting a Party or you are asked to take something to a Party, a Family Gathering and at any Holiday Gathering.....Appetizers are the Perfect Choice.
Mediterranean Crown Appetizer and a Tex - Mex Option
Baked Stuffed Jalapeños in a Bundt PanTex - Mex Corn Dip
Mushroom Puff Pastry Appetizer and Baked Cheese Olive Bites
Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce
Baked Artichoke Heart Appetizers
I decided to create a Collection of a Variety of Mousse Recipes.
The first two on the list are my favorites. I make the Cranberry Mousse every Thanksgiving and the Almond Apricot Amaretto Mousse for Christmas.
Almond Apricot Amaretto Mousse
Napoleons / additional mousse recipes for a variation.
Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985
Chocolate Mousse Cake with Kirschwasser
Amaretto, Amaretti Biscuit Mousse
French Crêpes, French Chocolate Mousse and French Ganache Hot Chocolate
We love Mexican and Tex-Mex Food.
Here's a delicious Mexican Casserole Dish:
Here's what you'll need:
Preheat the Oven to 350 Degrees.
A Small Casserole Dish.
2 lbs. of Meatless Ground Crumbles.
2 TBS. Olive Oil.
1/2 Large Onion, diced.
2 Cloves of Garlic, minced.
1/2 Large Green Bell Pepper.
1 Packet of Taco Season or 4 TBS.
4 Eggs
2 C. Shredded Mexican Cheese.
Toppings: 1/2 C Drained Diced Tomatoes, 3 Green Onions, diced,
Sour Cream to Garnish Individual Servings.
In a Skillet on Medium-High Heat:
Oil
Crumbles
Onion
Garlic
Bell Pepper
Cook until everything is Tender, stirring often.
Add:
Taco Seasoning, stirring until well combined.
Spoon Mixture into the Casserole Dish.
In a Small Bowl:
Eggs
1/2 of the Cheese.
Mix well.
Pour into the Crumbles Mixture.
Stir until well combine.
Top with remaining Cheese.
Bake uncovered for 25 Minutes or until Cheese is Melted and Bubbling.
Remove from the Oven to a Cooling Rack.
Top with Tomatoes and Green Onions.
Garnish Individual Servings with Sour Cream.
Enjoy!
Peace in the Kitchen!
I have so many recipes using Bundt Pans and I have so many different Bundt Pans that I decided to create a Post with a Collection of Recipes in one place.
The Bundt Pan: a collection of recipes baked in a Bundt Pan.
Gingerbread Bundt CakePineapple Upside Down Cake in a Bundt Pan
French Sauterne Wine Soaked Bundt Cake
Praline Bundt Cake with Praline Icing and Sugared Pecans
Fudge Pecan Bundt Cake or Cupcakes
Christmas Bundt Cake and my Homemade Whipped Cream Recipe.
Tex - Mex Macaroni and Cheese in a Bundt Pan
Gingerbread Recipe and other Recipes for 6 C Bundt Pans or 9" X 5" Loaf Pans
Apple Bundt Cake, a Christmas tradition
Texas Pecan Bourbon Bundt Cake, Merry Christmas Y'all!
Pull Apart Bundt Pizza with a Marinara Dipping Sauce
Orange Spice Pumpkin Bread from Williams-Sonoma
Pound Cake! Southern Living's version of an easy Dump Cake in a Bundt Pan
Baked Stuffed Jalapeños in a Bundt Pan
Apple Bundt Cake soaked in Brown Sugar Glaze
Chocolate - Whiskey Bundt Cake from Epicurious Magazine
Reese's Pieces Fall Bundt CakeLime Bundt Cake
Easy Fruit Crisp baked in a Bundt Pan
This is a great Side Dish or Appetizer for the Holidays.
Here's what you'll need:
Preheat the Oven to 400 degrees.
2 Sheet Pans
Aluminum Foil
15 Small Brussels Sprouts ( make sure they're not Large, they are too tough for this recipe)
2 TBS Olive Oil
1/2 tsp Salt plus more for Sprinkling on the Cut Sprouts.
1/4 tsp each: Onion Powder, Garlic Powder ,Paprika, and Cayenne Pepper.
1 C Grated Fresh Parmesan Cheese.
Honey Mustard Dipping Sauce:
1/4 C Mayonnaise
2 TBS Dijon Mustard
1 TBS Tabasco
1 tsp Honey
Mix well in a small Bowl and set aside.
Boil Whole Sprouts just until tender. Drain them, dry them and toss them in a Bowl with 2 TBS of Olive Oil.
Place them on the Sheet Pan.
Sprinkle with some of the additional Salt.
Lay a piece of Foil Loosely over the Sprouts
Roast for 15 - 20 minutes.
Remove Pan to a Rack to Cool for 10 minutes.
In a Small Bowl, prepare the Spice Blend:
Salt, Onion Powder, Garlic Powder, Paprika and Cayenne Pepper.
Mix well and set aside.
Trim off the Root end of the Sprouts, cut them in half and place them Cut Side Down ( keeping them on the Pan)
Put another Sheet Pan on top of them and gently Press down to Flatten them Slightly.
Season on both sides with the Spice Blend.
Spoon a little less than 1 TBS of the Parmesan Cheese on the Sheet Pan, under each Sprout. Keeping the Cut Side Down on the Cheese
Return to the Oven for 10 - 12 Minutes.
Remove Pan to a Rack to Cool slightly.
Serve Warm with the Dipping Sauce.
Enjoy!
Peace in the Kitchen!
I decided to create a Post with a Collection of my favorite Thanksgiving Recipes. Some are Family Tradition Recipes that we've been making for many years.
Homemade Pumpkin Pie from Scratch
Tofurky Roast Scalloped Apples two ways!
King Ranch Casserole, the original recipe! A Texas Legend
Wild Rice and Orange Herb Dressing / Thanksgiving 2013
Roasted Vegetarian Tofurky for Thanksgiving
Carrots with Shallots, Sage and Thyme / Thanksgiving 2013
Buttered Rosemary and Sea Salt Rolls
Homemade Corn Muffins from Rebecca Rather
Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!
Pumpkin Biscuits / Thanksgiving 2013
Crock Pot Thanksgiving Recipes!
Individual Green Bean Casserole
Thanksgiving Sweet Potato Cake
Crock Pot Squash Casserole / Thanksgiving 2013
Pumpkin Muffins / Thanksgiving 2013
Vegetarian Thanksgiving Dressing from Food 52
Holiday Recipes that are definitely on our Holiday menu every year!
Corn Pudding / Thanksgiving 2013
Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream
Hotel Bristol's Soupe de Courge a la Créme
Crock Pot Cauliflower with Lemon and Parmesan Cheese
Old Fashioned Sweet Potato Pie
I've put together a collection of Halloween Recipes:
Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies
Caramel Crunch / Halloween 2013
What to do with all of that left over Halloween Candy!
Enjoy!
Peace in the Kitchen!
I created this new recipe to make Sugar Free Peanut Butter Cookies using Monkfruit Sugar Free Sweetener. Monkfruit Sweetener is used 1 - 1 equal to regular Sugars.
I buy it in Granulated, Powdered and Brown.
This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.
I love this adaptation of Boston Cream Pie.
Here's what you'll need:
Preheat the Oven to 350 Degrees.
For the Cake:
A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.
1 Box of Yellow Cake Mix
1 Small Box of Instant Vanilla Pudding
1/2 C Sour Cream
3/4 C Vegetable Oil
3/4 C Water
1/2 C Granulated Sugar
4 Eggs
1 tsp Vanilla
For the Cream Filling:
2 Large Boxes of Instant Vanilla Pudding
2 C Half and Half
2 Cups of Heavy Cream
For the Chocolate Frosting:
1 1/2 C Semi Sweet Chocolate Chips
1.2 C Half and Half
1/2 C Powdered Sugar
Prepare the Cake Mix:
Add all of the Cake Ingredients in Large Mixing Bowl and
Stir to Combine Well.
Pour the Mixture into the Pan.
Bake for 30 - 35 Minutes.
Remove the Pan from the Oven to a Cooling Rack to Cool Completely.
Prepare the Cream Filling:
In a Mixing Bowl:
Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.
Refrigerate until needed.
Prepare the Frosting:
In a Microwavable Bowl:
Add:
Chocolate Chips
Half and Half
Heat in 30 second increments stirring often until the Chocolate is melted.
Stir to combine well.
Add Powdered Sugar and Mix until Creamy Smooth.
Assemble the Sheet Cake:
1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.
2. Use the Spatula to carefully add a layer of Frosting.
Refrigerate the Cake for at least 1 Hour before Serving.
Enjoy!
Peace in the Kitchen!
Apple desserts are always the perfect Fall and Holiday Dish.
Apple Crisp for Two:
Here's what you'll need:
Preheat the Oven to 375 Degrees.
A 1 Quart Oval, Rectangular or Square Baking Dish. ( approximately 4 Cups)
3 TBS Butter. Cold and Diced. (Unsalted is preferred)
4 TBS Granulated Sugar, divided. I have been Baking and Cooking with (Monkfruit Sugar Substitute Sweetener) I buy it in all forms, Granulated, Powdered and Brown. It's perfect for Diabetics.
2 TBS All Purpose Flour
1/2 tsp Cinnamon, divided.
2 TBS Rolled Oats. (You can use 1 minute or 5 minute Oats) (Old Fashioned Oats or Quick Oats)
A Pinch of Salt
2 Medium Tart Granny Smith Apples.
1 Medium Honey Crisp Apple.
2 TBS Maple Syrup. (I use Sugar Free)
1/4 tsp Nutmeg
1/4 tsp Lemon Zest
1/2 tsp Lemon Juice
In a Small Mixing Bowl:
Cold Butter
2 TBS Sugar
Flour
Half of the Cinnamon = 1/4 tsp.
Oats
Salt
Use a Pastry Blender or Two Forks to work the Butter into the Mixture.
Mix until resembles a Crumbly Oat Streusel Mixture. Set aside.
Peel and Core each Apple into 1 inch pieces and add them to another Bowl and Toss them with
the remaining 2 TBS of Sugar, the remaining Cinnamon, Maple Syrup, Nutmeg
Lemon Zest and Lemon Juice.
Pour into the Baking Dish.
Sprinkle the Top evenly with the Oat Streusel Mixture.
Bake for 40 Minutes. For an Extra Crisp Topping, Broil it for 4-5 Minutes and the End.
Remove from the Oven to a Cooling Rack to Cool Completely.
Enjoy!
Peace in the Kitchen!
This is a great side dish for Thanksgiving.
Here's what you'll need:
Preheat the Oven to 375 degrees. A Lightly Oiled Sheet Pan.
1/4 C Butter, melted.
4 Cloves of Garlic, minced.
1 TBS Lemon Juice
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
Salt and Pepper to taste
3 Pounds of Cremini Mushrooms
In a Small Bowl, whisk together:
Butter
Garlic
Lemon Juice
Thyme
Rosemary
Salt and Pepper
On the Sheet Pan:
Mushrooms in a single layer.
Drizzle with the Butter Mixture and gently Toss to Coat Well.
Bake for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
I've created a Post with a collection of favorite Recipes using Potatoes.
Traditional Shepherd's Pie / Vegetarian
Holiday Potato Casserole with Sweet Potatoes and Red Potatoes
Parmesan Baked Potatoes with Herbs and Garlic and ..........
Fingerling Potatoes Baked in Salt
American Pommes de Terre Dauphinoise in a Crock Pot !
Cast Iron Skillet / Salt Roasted, Stovetop Potatoes
Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman
Shepherd's Pie baked in a Muffin Tin
Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries
Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns
Potato and Swiss Cheese Frittata
Enjoy!
Peace in the Kitchen!
Classic All American Strawberry Shortcake:
A Summer picnic at my Grandmother's always included Strawberry Shortcake.
The Traditional Shortcake is made with individual Bisquick Biscuits served with mashed Strawberries, soaked in Sugar and poured over the Biscuit. It was then topped with a mound of Whipped Cream.
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| This was our traditional Strawberry Shortcake |
This is something that I make for Easter.
Here's what you'll need:
Preheat the Oven to 450 degrees. Grease the bottom and sides of 2 - 9" Round Cake Pans with Butter or my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) Mix together well and store refrigerated in a Jar. I start with 1 C of each and I always have it available in the refrigerator in a Canning Jar. It's foolproof to release any of your cake recipes, especially the most detailed Bundt Pan designs.
4 C Sifted Flour
2 TBS Baking Powder
1 tsp Salt
1 1/4 C Granulated Sugar
2/3 C Butter (11 TBS) Cold and Cubed.
2 Large Eggs
1 C Whole Milk
2 TBS Butter, melted
3 Pints of Fresh Strawberries
1 C Heavy Cream, whipped.
Ia Large Mixing Bowl, sift together:
Flour
Baking Powder
Salt
1/2 C Sugar
Add Cold Butter and Cut in with a Pastry Blender to a coarse crumble consistency.
In another Large Bowl:
Beat Eggs
Add Milk until well combined.
Gradually stir in Egg and Milk Mixture into the Flour Mixture.
Knead the Dough for no more than a Minute (do not overwork the Dough), on a lightly Floured Surface.
Pat Half of the Dough into each Cake Pan.
Brush the Top with Melted Butter.
Bake at 450 degrees for 15 minutes
Remove from the Oven and Cool in the Pan for 5 Minutes..
Turn them onto a Cooking Rack and Cool Completely.
Wash the Berries and remove the Hulls.
Reserve a few to Garnish the Shortcake.
Cut the remaining Berries in Half and place them in a Mixing Bowl with the remaining 3/4 C of Sugar.
I Mash the Berries with a Potato Masher. It's what my Grandmother did.
Set Aside and let them sit for 30 minutes.
Place one of the Cake Layers on a Serving Platter.
Spoon Half of the Berries with some of the Juice over the First Layer.
Place the Second Layer on top and add the remaining Berries with Juice, over the Top.
Top the Cake with Whipped Cream and Garnish with Halved Berries.
Slice and Serve.
Enjoy!
Peace in the Kitchen!
I have previously posted other Slaw Dressings but I've decided that this one is my favorite......or maybe just my "new" favorite.
It's not heated and there's no granulated sugar in it. You have the option of adding some sweetness based on taste by adding some Honey.
Here's what you'll need:
A Small Mixing Bowl
An Immersion Blender
A Small Cabbage, chopped and placed in a Serving Bowl.
3/4 C Vegetable Oil, not Olive Oil.
1/4 C White Vinegar
1 tsp Celery Seeds
1 tsp Dry Ground Mustard
1 tsp Salt
1/2 of a Small Sweet Onion, diced.
1 - 2 TBS Honey. (to Taste for desired Sweetness)
Place all ingredients in a Bowl.
Blend well with an Immersion Blender, until Creamy Smooth.
Pour over the Cabbage until desired Consistency.
Refrigerate any remaining in a covered Bowl or Jar.
Enjoy!
Peace in the Kitchen!
Applesauce Loaf Cake:
1 C brown sugar
1/4 C butter
1 C applesauce
1 tsp baking soda dissolved in a little water.
2 C flour
1 tsp cinnamon
1/2 tsp ground cloves.
1/8 tsp nutmeg
1 C raisins
a pinch of salt
In a mixing bowl with a hand mixer, cream together butter and sugar.
Add spices
Add applesauce, flour and baking soda.
Add raisins.
Beat well.
Pour into a loaf pan buttered and floured well or use my Pan Release Mixture (equal parts of Crisco, flour and vegetable oil mixed well and applied with a pastry brush) This is my foolproof method to release anything I bake.
Bake at 350 degrees for 50 minutes.
Enjoy!
Peace in the Kitchen!
"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."
Gruyère Soufflé
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish
2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.
In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.
Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.
Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Spinach Puff Pastries
Here's what you'll need:
Preheat the Oven to 400 degrees.
A Muffin Pan, Spray 9 of the Cups with a Vegetable Cooking Spray.
1 Sheet of Frozen Puff Pastry, Thawed
4 oz. Cream Cheese, Room Temperature
1 Large Egg
1 TBS Olive Oil
1 TBS Fresh chopped Dill
2 C Chopped Fresh Baby Spinach
3/4 C Crumbled Feta Cheese
Salt & Pepper to Taste
1 TBS Butter, melted.
Microwave Cream Cheese for 10 second intervals until Soft and Melted a bit but not Liquid.
Add:
Egg
Oil
Dill
Mix to Combine Well.
In a Separate Bowl:
Spinach,
Feta
Do not Mix yet.
Pour the Cream Cheese Mixture on top, add S&P to taste and Mix well with a Blending Fork.
Cut the Sheet pf Puff Pastry into 9 Squares and Line the Muffin Cups. (Stretch them a bit & Press into the Bottom of the Cups.
Divide the Mixture among the Cups.
Bring the 4 Corners of the Squares together.
Lightly Brush the tops with Melted Butter.
Bake 20 Minutes, until Golden Brown and Puffed.
Remove the Pan from Oven to a Rack and Cool for 10 minutes.
Gently run a Knife around the edges to Loosen the and Pop them out.
Enjoy!
Peace in the Kitchen!
I decided to Post a link to my favorite Chocolate Soufflé recipe so I would have the rights to include their Photo's.
Chocolate Soufflé Recipe - Serious EatsSerious Eatshttps://www.seriouseats.com › ... › Chocolate
Enjoy!
Peace in the Kitchen!
Mini Pecan Sticky Buns - Ree Drummond - Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond
This is the link to Ree Drummond's Sticky Buns Recipe.
Enjoy!
Peace in the Kitchen!
Toll House Peanut Butter and Jelly Bars.
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| These come in a variety of flavors so you can be creative with the recipe. Change the flavor of the Morsels and the flavor of Jam. |
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 8"X8" Baking Pan lined with Foil. (I cut the pieces overlapping
and extending 2" over all four sides.
1 - 16.5oz. package of Nestle Toll House Refrigerated
Chocolate Chip Cookie Bar Dough, divided.
3/4 C Nestle Toll House Delightfulls Peanut Butter Filled Morsels.
1/4 C Raspberry Jam ( I use Bonne Maman)
Press 20 Squares of Dough into the Pan. (refrigerate the remaining Squares)
Bake for 15 minutes.
Transfer the Pan to a Rack to Cool for 15 minutes.
Spread Jam over the Cookie Crust.
Sprinkle the Delightfulls Morsels evenly over the Jam.
Place the remaining 4 Squares of Cookie Dough in a Small Bowl
with a small amount of Flour and Mix with your Hands until Crumbly.
Sprinkle evenly over the Morsels.
Bake an additional 20 minutes. The Top should be Golden Brown.
Remove from the Oven and transfer the Pan to a Rack
to Cool Completely.
Lift it out of the Pan using the Foil and place onto a Cutting Board
or Flat Surface.
Cut into Squares to Serve.
Enjoy!
Peace in the Kitchen!
I make a great Vegetarian version of Shepherd's Pie and when I saw this recipe it reminded me of it. I like the option of the Cabbage instead of topping Shepherd's Pie with Mashed Potatoes. I will still make it with Potatoes too. I simply copied and pasted this recipe so I could legally have the incredible Photo of the final dish.
As a Vegetarian I will replace the Meat items with a Meatless Ground and use a Vegetarian Beef Stock. Other than that I will make it as directed.
I'm also a huge fan of Food 52. I once tested a dessert recipe for them.
Here's the Link for Chou Farci:
Enjoy!
Peace in the Kitchen!
