Fire Crackers

This is our adaptation of the traditional Firecrackers made with a packet of Ranch Dressing.
We chose to use Hidden Valley Fiesta Ranch Dip.

We first experienced these at a family gathering in Kansas. My sister in law made them with a packet of flavoring that she purchased. Hers were very spicy and we loved them. It's the kind of snack that you can't eat just one.

We made the traditional ones and they weren't as spicy as the ones in Kansas.

I came up with this recipe and it's perfect, very spicy!
If you don't like spice then you can research the original recipe.

1 box of Saltine Crackers (you can also make this with Oyster Crackers)
1 C Canola Oil
1 packet of Hidden Valley Fiesta Ranch Dip
1 tsp Garlic Powder
1 tsp Onion Powder
2 TBS Crushed Red Pepper Flakes ( we smashed them )
1- 2 gallon Zip Lock Bag

Place all ingredients except the Crackers in the Zip Lock Bag.
Seal it.
Shake the bag to mix all of the ingredients well.

Place the Crackers in the bag, seal it , turn it several times to mix up the ingredients and soak the crackers.
Store the bag flat overnight, turning it when you think of it.
When the Crackers are done, store them in a large jar.

Enjoy!
peace in the Kitchen!

Texas Creamed Corn

Our extended family ate at a great restaurant last weekend, it wasn't quite vegetarian friendly ( just a reminder ,we're in Texas) , but they had so many side dishes that I couldn't finish them all and I ended up taking some home.

This corn was my favorite!
I wasn't able to get the recipe so I created my own.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart casserole dish.

1/2 C Butter
1 - 8 oz package of Cream Cheese, cubed
3 TBS Flour
1 C Milk
2 - 4 oz cans of Diced Green Chiles, undrained.
8 C Corn

Melt Butter in a saucepan over medium high heat.
Gradually stir in the cheese until it's melted, stirring constantly with a spoon.
As it begins to get creamy, start whisking.
Gradually whisk in the flour
Add the Milk and continue whisking until it becomes the consistency of a thick pudding.
Stir in the Green Chiles

Put the corn in a 2 quart casserole dish
Pour the Cheese mixture over the Corn and mix completely
Cover with aluminum foil
Bake 45 minutes.
Cool completely at room temperature
Refrigerate
Serve cold ( We've been heating it or eating right after it's baked and we like that too).

I didn't use any Salt or Pepper.
You can season to taste.

It was the thick creamy texture of this dish that I was trying to re create.
After it cooled to room temperature I refrigerated it overnight and the texture is perfect, thick and creamy.

Enjoy!
Peace in the Kitchen!

Pico de Gallo

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.
Refrigerate

Enjoy!
Peace in the Kitchen!

Margaritas

This is one of my favorite Margaritas because it doesn't have added Sugar or Simple Syrup.
There's a twist in this Margarita because it includes Rum.

2 oz. Patron Silver Tequila
1 oz. Triple Sec or Cointreau
1 oz. fresh Lime Juice
1 oz. fresh Orange Juice
1 oz. Dark Rum

Salt, Ice, Lime Juice

Blend the first 5 ingredients in a cocktail shaker.
Dip the rim of a  glass in Lime Juice and Salt.
Fill the glass with ice and add the Margarita.

Enjoy!
Peace in the Kitchen!

Here are additional recipes!


Margaritas for a Crowd

This is the Traditional Margarita recipe:

1 750 mll. Bottle of Silver Tequila
2 C Triple Sec or Cointreau
1 C Fresh Lime Juice
Ice

In a 1/2 gallon pitcher, combine all ingredients and serve on the rocks.

Enjoy!
Peace in the Kitchen!


Curacao Margarita:
1 part Lime Juice ( 1 shot )
1 part Curacao ( 1 shot )
2 parts Tequila ( 2 shots )
Shake over ice in a cocktail shaker, strain into a glass
Serve straight up topped with a splash of additional Curacao.

Enjoy!
Peace in the Kitchen!


Mango Margarita:

2 shots of Tequila
2 TBS fresh Lime Juice
1 can of Mango Juice

Shake over ice in a cocktail shaker, strain into a glass and serve straight up.

Enjoy! Peace in the Kitchen!


Peach Blueberry Margarita:

10 Blueberries in a pint glass , muddled and filled with ice.
1.5 oz. of Silver Tequila
.5 oz. of Agave Nectar
1.5 oz. Fresh Lime Juice
3 oz. Fresh Pureed Peaches (place fresh pieces of peeled Peaches in a blender , with a tiny amount of water, depending on the juiciness of the Peaches and puree )

Combine:
Tequila
Agave
Lime Juice
Peach Puree
Pour into the glass with the Blueberries and Ice.

Enjoy!
Peace in the Kitchen!


Pineapple Margarita:

Serve over Ice
Garnish with lime slices
Makes 4, 6oz. drinks

Lime Wedges
Salt
1 C Tequila
1 C Fresh Pineapple Juice
1/3 C Fresh Lime Juice
1/2 C Triple Sec or Cointreau


Moisten the rims of the glasses with the Lime Wedges.
Dip into the Salt and place the glasses in the freezer

In a PItcher:
Combine Tequila, Pineapple Juice, Lime Juice and Triple Sec
Serve over ice in the glasses and garnish with a Lime slices.

Enjoy!
Peace in the Kitchen!


Agave Nectar Margarita:

6 parts Agave Tequila
4 parts Fresh Lime Juice
1 part Agave Nectar

Shake over Ice, no garnish, no Salt.


Lime Sherbet Margarita:

1 Pint of Lime Sherbet
Juice of 2 Limes
1/3 C  Confectioner's Sugar
1 C Tequila
1/2 C Triple Sec or Cointreau
2 C Ice Cubes

Place all ingredients in a blender and blend well.


Enjoy!
Peace in the Kitchen!

There you are..... we love Margaritas in Texas!

Chocolate Jalapeno Cookies

This was my original recipe that was a finalist in the 2011 Dallas Morning News Holiday Cookie Contest.


Chocolate Jalapeno Cookies:

2 - 2.7 oz. packages of Taza Chocolate Mexicano, Cinnamon flavored
Chop into small pieces for melting

3/4 C Flour
1/2 tsp Cinnamon
1/4 tsp Baking Powder
1/8 tsp Cayenne Pepper
1/4 tsp Salt

3/4 C Brown Sugar
1/4 C Butter, softened

1 Large Egg
1 tsp Pure Vanilla Extract
2 TBS Espresso Coffee ( I use Medaglio D'Oro Instant Coffee)
1/4 C finely diced, seeded Jalapeños

Caramel Drizzle:
1/2 C packed Brown Sugar
1/4 C Heavy Cream
1/2 C Confectioner's Sugar

Sea Salt for Garnish

Preparation:
Place Chocolate in a small microwavable bowl and microwave 1 minute, stirring often until melted and smooth, set aside.
In a separate bowl, combine Flour, Cinnamon, Baking Powder, Cayenne Pepper and Salt
In a large mixing bowl, cream Sugar and Butter until creamy smooth.
Add Egg, Vanilla , Espresso Coffee and Jalapenos. Beat until incorporated.
Add cooled Chocolate and beat just until blended.
Add Flour mixture and beat until well incorporated.
Chill dough for 2 hours.

Drop 2 TBS of Cookie Dough, per Cookie ( I use a Cookie Scoop), onto a Parchment lined baking sheet.
Bake at 350 degrees for 12 minutes or until almost set.
Remove and cool for 2 minutes or until set.
Transfer cookies to a wire rack and cool completely.

Caramel Drizzle:
Bring Brown Sugar and Cream to a boil, remove from heat.
Whisk in Confectioner's Sugar.
Set aside to cool at room temperature.
Drizzle sauce over cooled cookies and lightly sprinkle with Sea Salt.

Enjoy!
Peace in the Kitchen!

Apricot Fried Pies

I have many Quilting Friends and we all love to cook and share recipes.
Two of my friends make Apricot Fried Pies.

Debbie shared this recipe for the Pastry Dough with my friend Carol who created the recipe for the Apricot filling, posted it on her Face Book page, and the recipe for Apricot Fried Pies was created.

I asked Carol if  she and Debbie would agree to have me post the recipe on my blog and everyone was in agreement that sharing recipes is what Quilter's do!

I did some research on Fried Pies and I was not surprised to discover that they are an American Classic Dessert believed to have been created in the 1800's.

Franklin Pierce, the 14th President of the United States, loved Fried Pies.
He ate New Hampshire Apple Fried Pies.

I have a recipe on the blog for "Escalloped" Apples that would be a perfect filling for Debbie's Fried Pie Pastry recipe.

On the blog, search the word Escalloped with an upper case E !


Thank you Debbie and Carol for allowing me to share this recipe:

Debbie and Carol's  Homemade Apricot Fried Pies:

Filling: ( shared by Carol)
1 C Water
1 C Dried Apricot halves
1/4 C Sugar
Simmer 1 C of Dried Apricot halves in 1 C Water until the Apricots are very soft.
Add a little more water if necessary.
They should break up a little when stirred with a spoon.
Add the Sugar and stir well
Cool completely in the refrigerator ( this step is important, you don't want to add a hot or warm filling to the dough)

Dough: ( shared by Debbie )
2 C Flour
4 TBS cold Butter, cut into pieces
4 TBS warm/hot Milk
2 Eggs, beaten
1/4 tsp salt
Use a Pastry Blender to cut the butter into the Flour.
Add Salt
Mix the Milk and Eggs
Add the mixture to the Flour and continue to mix well
Roll Golf Ball sized Balls on a floured surface and create a circle. ( I would have a tendency to cut the circles with a biscuit cutter, but I believe that creating them with your fingers will keep them Rustic as they were originally created)
Place a spoonful of Apricot in the center, fold the dough in half ,seal the edges well by pressing with your finger tips.

Fry the Pies in a Skillet of hot Vegetable Oil.
Turn once
Watch carefully, they brown quickly
Sprinkle with Sugar while they're still hot.

Enjoy!
Peace in the Kitchen!

Thank you all !

Thanks you to all of the many followers around the world.
I appreciate each and every one of you!