Buttered Rosemary and Sea Salt Rolls

These rolls are from Ree Drummond, The Pioneer Woman.

She writes about them on her blog. She adapted the recipe after having them in a restaurant.

I've made them many times and I consider them to be a Best of the Best recipe!

Rhodes frozen dinner rolls, do not thaw!
Vegetable Oil for the Pans.

Fresh Rosemary, chopped ( I take it from my garden)

Some butter, melted , I did say some..... I just melt some butter!

Sea Salt, I use Sel de Mer.... we travel to France often and we buy it there ( I'm not trying to be snobby, but good Sel de Mer is ...... well.....  Good!

A 7", 8" , 9", 10"... anyway, a cast iron skillet , you never know how many of these you will make.

Several pans at once I would say!

Or, you can make them in a cast iron muffin pan or, I also use the Lodge 7 well biscuit pan.

For 7 rolls:

Generously coat a 7"- 8" cast iron skillet, muffin pan or biscuit pan with Vegetable Oil

Place frozen rolls in the pan.

Cover them with a kitchen towel.

Walk away for 3 hours  to let them rise ..... check them ..... walk away for another 20 minutes to rise!

Lightly brush them with melted butter.

Sprinkle the tops with rosemary.

Gently brush again with butter ( I drizzle it on so I don't disturb the Rosemary)

Sprinkle with Sea Salt!

Bake 400 degrees for 17 - 20 minutes, in the middle of your oven, not the top or the bottom, the middle!

They will be golden brown 

Remove them from the oven and...... Oh Yes! Butter them again!

That's it!

Enjoy!

Peace in the Kitchen!

Pumpkin Cream Cheese Truffles

Pumpkin Cream Cheese Truffles:

1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened

Melt 1/2 C white chips in a microwave
Stir often
Transfer to a large bowl.

Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth.

Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.

Line a cookie sheet with parchment paper.

Melt remaining 2 C of almond bark and transfer to a small bowl.

Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate.

Gently spoon the chocolate to coat the truffles.

Using a  fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet lined with parchment paper.

Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.

Chill 1 hour in the refrigerator

Enjoy!
Peace in the Kitchen!

Bourbon Pumpkin Pie

Bourbon Pumpkin Pie:

2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish  Whiskey
1-9" unbaked pie shell

Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes

Enjoy!
Peace in the Kitchen!

Peas in the Kitchen!

Peas in the kitchen,

Peas in the pot!

Peas aren't for everyone, cold nor hot.

I happen to enjoy them, I guess I always did.

I just put them in some water in a pot that has a lid, 

I cook them 'till they're tender, like my grandma always did.

I serve them on a platter just as plain as they can be.

I melt a bit of butter then I turned around to see,

There  are others at the table waiting patiently for me!

So, I offer them with pleasure, "help yourselves" if you please.

They turn around and say to me,

"No Thank You", we hate Peas!

Peace in the Kitchen! ( or Peas)!

Ode to the Artichoke !

Ode to the Artichoke, Terry Mosher!

I gave a dinner party, and I served some artichokes!
The guests began to laugh and make rude remarks and jokes.
They said, " these things could stick us" and they threw them on the floor.
I turned around, I walked away and thought I'd just ignore!

Then, I jumped up on the table and I began to say:
"what would you expect from a vegetarian, a meat filled, appetizer tray"?
Yes, artichokes are prickly, but I promise they won't hurt.
If you pick them up and eat them, I will serve a nice dessert!

The guests looked quite embarrassed and they said " we have to go",
leaving artichokes all over, on the table and below!
So, I picked them up and placed them in the fridge, upon a shelf.
And everyday, for breakfast, I enjoy one by myself!

Peace in the Kitchen!

Now is the time to have a good breakfast,continue to tend to our gardens, mind our manners, courageously nurture our hearts and begin the next phase of the transformation of the realms of humanity.

Peace in the Kitchen!

Texas Holiday Eggnog

I've researched many recipes for Eggnog and the following is the easiest and one of my favorites. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those! I've posted my favorite homemade recipe on the Blog too that's more traditional.

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!