Crock Pot Mexican Casserole

Slow Cooker Mexican Casserole:

1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3  of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Pineapple Angel Food Cake

This is such a simple recipe.

1 box of Angel Food Cake Mix
1 large can of Crushed Pineapple, undrained
And that's it... nothing else that the recipe calls for on the box!

Mix ingredients together in a deep bowl.
Pour into a Bundt Pan and bake at 350 degrees for 25 - 30 minutes.

Or, bake in a 9x13 pan and bake as directed on the box for the pan size.

Icing:
One container of Cool Whip
1 small can of crushed pineapple, drained
1 envelope of French Vanilla Pudding Mix

Cool the cake completely and frost it.
Refrigerate overnight before serviing.



Enjoy!
Peace in the Kitchen!

Lemon Pie

This one can probably be traced back to the Mennonites or the Amish.
It's very basic and includes the lemon and the peeling!

Preheat the oven to 425 degrees

2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked

In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.

Remove the slices from the sugar and place them in the pie shell.

Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.

Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.

Enjoy!
Peace in the Kitchen!

Potato - Cheese Croquettes

We first tasted these at a friends Wine Tasting Party as an hors d'oeuvre.


3 C Frozen Hash Browns, thawed
1 C Shredded Swiss Cheese
1 - 10 ounce can of Potato Soup
2 Eggs
3 TBS Flour
1/2 tsp Ground Black Pepper
1 1/4 C Seasoned Bread Crumbs
Vegetable Oil for frying

Combine Potatoes, Cheese, Soup, Eggs, Flour and Pepper in a bowl.
Shape 1/4 C of the mixture into balls and roll them in the Bread Crumbs.

Fry in heated oil in a deep Cast Iron Skillet or a Dutch Oven until golden brown, about 5 minutes.
Transfer to paper towels for draining.

Yields 16-18

Enjoy!
Peace in the Kitchen!

Holiday Bourbon Balls ! Irish Whiskey or Rum

This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.

3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.

Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder

Stir in the Lyle's Golden Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar

Enjoy!
Peace in the Kitchen!

Christmas Ribbon Salad !

This was always served at our Christmas Dinner when I was a child, and that was ages ago!

2 - 16 ounce cans of pitted Dark Sweet Cherries, drain and reserve the juice.
2- 3 ounce package Cherry Jello
1 envelope of unflavored Gelatin
2 C Boiling Water
1/3 C Sugar
1/2 C Port Wine
1/4 C Lemon Juice
1 - 8 ounce package of Cream Cheese, softened
1/2 C Toasted and Chopped Pecans.

Stir together the Jello and the Gelatin and 2 C Boiling Water until dissolved.
Stir in 1 C of the reserved juice from the cherries,sugar,wine and lemon juice.
Stir in Cherries.

Pour 1/2 of the Gelatin mixture into a lightly greased 10 C ring mold or Bundt Pan.
Chill for 2 hours or until set.


Stir together remaining Gelatin mixture, Cream Cheese and Pecans and blend well.

Pour this mixture over the slightly set Gelatin mixture in the mold.
Chill 6 hours or until firm.
Release from the mold onto a serving plate.

Garnish with Whipped Cream and Fresh Cranberries.

Enjoy!
Peace in the Kitchen!

Christmas 2012

It seems that there's never enough time to accomplish everything that we plan to do for the Holidays.
Before you know it, time is up!

This was my first Holiday with a blog and I'm sure I missed posting so many Holiday Recipes.

I hope to add more today, Christmas Day, 2012.

I'm not sure who follows this blog, but I hope you all had a Very Merry Christmas.

Peace to all in the coming year!