Cracker Bark! ( that's what I call it)

You talk about a recipe being around forever!

Where have I been ?
I just discovered this one and when I saw it on a cooking show, I thought it was the cook's original, old timey, been around for years, family recipe!

After doing my research, I found out that it has indeed been around for many, many, many, years and may have originally come from the Kraft Kitchens.
So many variations with so many names!
I chose to call mine Cracker Bark!

So I can't claim a single thing about this recipe as being my own.
There are so many variations that are tasty looking!

It's not appealing to look at, it's a bit messy, but the outcome is ..... well.... just make it and see for yourself how yummy it is!

If you haven't seen this  before then I don't feel so bad!

Cracker Bark

Pre-heat the oven to 425 degrees

30 - 40 Saltine Crackers ( you know, the ones your mother broke up and threw in your soup bowl)!
2 sticks of Butter...... Oh my!
1 C Brown Sugar
2 C Semi Sweet Chocolate Chips...... Oh just use Hershey's
Sea Salt.... the French in me!
2 C roughly chopped Pecans..... This may be where I make it my own!  the Texan in me!

Line 2 Jelly Roll Pans ( sheet cake pans with sides) with aluminum foil and coat with a vegetable cooking spray. You can bake both pans at once on two racks.

Arrange the Crackers salt side down in a single layer to cover the pans.

In a saucepan, melt the Butter and Brown Sugar and bring it to a boil, boil for 3 minutes. Stirring occasionally.

Remove from heat and pour evenly over the crackers.

Bake this delectable concoction for 5 minutes, it will begin to bubble and then you can remove it from the oven.
Sprinkle it with Sea Salt, however much you want! Make sure it's from the beaches of Normandy, or whatever you have in your pantry.

Pour the Chocolate Chips over the top and when they begin to melt, spread the Chocolate evenly with an offset knife.
Sprinkle the Pecans evenly over the Chocolate.

Transfer to the refrigerator or freezer for about 20 minutes.

Remove and break into pieces and store in air tight containers.

Don't eat any until your guests arrive, or your family, or if no one's coming over, just eat it yourself!


Enjoy!
Peace in the Kitchen!

Texas Hash Brown Nests

I've mentioned prior to this that I research and edit recipes.

When I find something I like, I research it,  dissect it, re-create it and make it my own.

I've been working on a new recipe this week .
I photographed ( photo to follow) the notes that I'm working on to give you an idea of how crazy the process is.

Here's the recipe:

Texas Hash Brown Nests

3 C of frozen Hash Browns, thawed and blotted with paper towels to remove excess liquid.
2 Eggs, beaten
3/4 C Grated Parmesan Cheese
1 1/2 tsp Salt
1 TBS Adobo Seasoning
Freshly ground Black Pepper, to taste
1 1/2 C Shredded Cheddar Cheese, garnish
1- 4 ounce can of Chopped Green Chiles, drained, garnish
1- 16 ounce container of Sour Cream, garnish
1/4 C Fresh Chopped Chives, garnish
Bacon for garnish / Bacon Bits for Vegetarians, garnish

Pre heat the oven to 450 degrees
Spray a 12 Cup Cast Iron Muffin Pan, or the 7 Cup Cast Iron Biscuit Pan with a vegetable cooking spray, or whatever Muffin Pan you have!

Mix together:
Hash Browns
Eggs
Parmesan Cheese
Adobo Seasoning
Salt
Black Pepper
Mix well!

Scoop 1/4 C of this mixture into each Well and press to cover the bottom and sides.
Spray again with cooking spray. This will give them a nice texture!

Bake for 25 minutes.
Remove from the oven.
Loosen the nests slightly with a paring knife but don't remove them from the pan.

Cool them in the pan for about 5 minutes and then remove them to a serving platter.
These can be served with a Poached Egg on top...... yummy!
What a great Brunch idea!


To Assemble:
Everyone can customize their own nests. ( notice the plural.... make sure you've made enough)

Fill each nest with the garnishes:
Cheddar Cheese
Green Chiles
Sour Cream
Chopped Chives
Bacon or Bacon Bits!

Enjoy!
Peace in the Kitchen!

Many thanks to followers around the world!

As a Blogger, I can track information about the Blog.
I wanted to take this time to thank all of my international followers.

I have traveled the world extensively and I embrace all cultures.

So.... at this time I want to personally thank followers in:
Canada
Germany
Philippines
Australia
Ukraine
China
Sweden
Russia
Poland
France
United Kingdom
Indonesia
Japan
Brazil
India
Taiwan
Malaysia
Columbia
Slovakia
Norway
Bosnia and Herzegovina
Greece
India
Bulgaria
Venezuela
Turkey
Vietnam
New Zealand
Morocco
Singapore
Romania
Netherlands
Israel
Ireland
Portugal
Croatia
Denmark
South Africa
Finland
Panama
Iran
Egypt
Guernsey
Latvia
Estonia
Mexico
Italy
Spain
Chile
Saudi Arabia
Argentina
Barbados
South Korea
Brunei
Trinidad and Tobago
Pakistan
Lebanon
Burkina Faso (Africa)
Kenya
Antigua / Barbuda
Honduras
Dominican Republic
Gambia
Dominica
El Salvador
Jordan
Serbia
United Arab Emirates
Anguilla
Lithuania
Monaco
Qatar
Belarus
Kazakhstan
Bahrain
Bangladesh
Northern Mariana Islands
Mongolia


And The Good Old U.S. of A.!

I hope everyone knows that you can translate the blog in any language you choose.
Find the link (translate) on the right side of the page.

Thank You All!
Peace in the Kitchen!

This makes it all worth while!

A Hippy Poem !

One day while strolling
far from home.

I thought of just
the perfect poem.

It was so profound
I began to race,
to find the perfect writing place.

From my pocket
came a pen and pad.
I thought, where is that poem I had?

Too late ,  the verse
had left my head.

So, I decided to write
this one instead!

Enjoy!

Peace!

Hippy Maple Pecan Granola !

Hippy Maple Pecan Granola:

This is Far Out Man!

10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!
Peace in the Kitchen!

Some Hippy Enlightenment!

Nothing to do with food, but the Hippy in me thought it was groovy for the blog!

Enjoy!
Peace!

Lime Cake with Lime Glaze and Frosting and Lime Bundt Cake with Lime Glaze

I love Lime, anything Lime.

I've researched many Lime Cakes and this is my favorite.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with 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.

Lime Cake with Lime Glaze and Frosting


Cake:
1-3 ounce package of Lime Jello
1 1/3 C Sugar
2 C flour, sifted
1/2 tsp salt
1/2 tsp each of Baking Powder and Baking Soda
1 1/2C Vegetable Oil
3/4C Orange Juice with Pulp
1 TBS Lemon Juice
1/2 tsp vanilla
5 Eggs, beaten
2 TBS Lime Zest

Glaze:
1/2 C  fresh Lime Juice
1/2C Powdered Sugar

Frosting:
1 stick of Butter, room temperature
1-8 ounce package of Cream Cheese, room temperature
1- 1lb. box of Powdered Sugar


Prepare the Cake.
In a large bowl whisk together:
Jello
Sugar
Flour
Salt
Baking Powder
Baking Soda

Add;
Oil
Orange Juice
Lemon Juice
Vanilla
Eggs
Mix well and fold in the Lime Zest by hand.

Pour the Batter into the prepared cake pan.
Bake for 40 minutes.

Remove to a rack to cool 5 minutes.


While the cake is still hot, mix the glaze ingredients together, by hand. Pierce the cake with a fork and pour on the glaze, spreading evenly over the entire cake.

Cool completely.

Prepare the Frosting:
In a medium mixing bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Sugar and continue beating until it reaches a smooth, spreadable consistency.

Frost the cake and serve!

Enjoy!
Peace in the Kitchen!



Here's another favorite Lime Cake:
This one is make in your favorite Bundt Pan or Tube Pan.

Lime Bundt Cake with Lime Glaze

Here's what you'll need:

Preheat the oven to 325 degrees
Your favorite Bundt Pan design. I keep it simple for this cake. A simple Tube Pan works well too.
Brushed well with 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.

1 C Butter, room temperature
1/2 C Crisco
3 C granulated Sugar
6 large Egg
3 C Self Rising Flour
1 C Whole Milk
1 tsp Vanilla
1 tsp Lime zest
1/4 C fresh Lime Juice

In a Stand Mixer with a paddle attachment:
Butter
Shortening
Sugar
Beat on low speed for 3 - 5 minutes.

Add:
Eggs on low speed, one at a time until incorporated.

Add:
Flour
Milk
Alternating just until combined.

Add:
Vanilla
Lime Juice
Lime Juice
Mix just until incorporated.

Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove ro a rack to cool for 10 minutes.
Invert the cake onto a rack over a sheet pan.
Drizzle the cake with Lime Glaze.

Lime Glaze:
In a large bowl, with an electric hand mixer:
1 C Confectioner's Sugar
3 TBS fresh Lime Juice
1/2 tsp Vanilla
Mix until smooth.

Enjoy!
Peace in the Kitchen!