Spinach Cheese Balls

1 - 9oz. box of frozen Spinach, thawed, squeeze to drain
1 C Bisquick Mix ( homemade recipe to follow for those who can't get Bisquick)
2 C Shredded Mozzarella Cheese
1 Egg
2 tsp Italian Seasoning
1 tsp Garlic Salt
1 C Tomato Pasta Sauce for dipping (heated)

Spray a cookie sheet with a vegetable cooking spray

In a large bowl, mix all except the Pasta Sauce

Use a cookie scoop to make 1" balls
Bake at 350 degrees for 15 minutes
Serve with warm Pasta Sauce


Homemade Bisquick:

1 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 TBS Shortening

Mix well  in a food processor or by hand with a pastry blender and store sealed in the refrigerator.

Larger quantity:
8 C Flour
1/3 C Baking Powder
2 tsp Salt
1 C Shortening
(preparation is the same as above directions)

Enjoy!
Peace in the Kitchen!

Cauliflower Gratin

I like Cauliflower.
I've posted recipes for Soup and Roasted Cauliflower.

Here's a Gratin.

1 lb. (12 oz.) Cauliflower Florets
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)

Butter a Gratin Dish
Put the Cauliflower in boiling water for 3 minutes
Drain
Place in the Gratin Dish

Mix, in a bowl:
Cream
Milk
1 C of the Cheese
Eggs

Add all of the seasonings and pour the mixture over the Cauliflower.

Mix Breadcrumbs and 1/4C Cheese
Sprinkle over the Cauliflower
Bake at 350 degrees for 30 minutes. It will be golden brown.

Enjoy!
Peace in the Kitchen!

Texas Cornmeal Cookies

Here's another Texas Cookie......
I could easily add 1/4 C diced Jalapeno to this recipe.

I posted my Chocolate Jalapeno Cookie recipe on the blog earlier.
I also make it with Hatch Chiles and have entered that in a competition too. It was a finalist in a local Hatch Chile Contest.

But, this is another great and unusual cookie.

Texas Cornmeal Cookies:

2 Sticks of Butter, softened
1/4 C Sugar
1/2 C Cocoa , I use Hershey's Special Dark
1 Egg
1 1/2 C Flour
1 C Cornmeal
1 tsp Baking Powder
1/4 tsp salt
1 TBS Vanilla
3/4 C Chopped Pecans

In a stand mixer with a whisk attachment:
cream together, Butter, Sugar, Cocoa

Add :
Egg
Flour
Cornmeal
Baking Powder
Salt
Vanilla
Mix well

Fold in the Pecans

Drop by the teaspoon ( I use a cookie scoop) onto a parchment paper or Silpat lined cookie sheet.
Bake at 350 degrees for 12 - 15 minutes.
The cookies will be slightly browned on the edges.

Enjoy!
Peace in the Kitchen!

Peanut Butter Chocolate Dessert

This recipe is re posted from Mom's Pantry Blog and originally from
Taste of Home.
I feel comfortable re posting recipes as long as I don't infringe on a photographers copyright.
Therefore, I'll only post photographs on my blog that I've taken myself.

I thought this looked very yummy!
I would categorize it with those crazy American Recipes that we just can't resist at a family function!

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) Philadelphia® Cream Cheese, softened
• 1/2 cup Jif® Creamy Peanut Butter
  
  
• 1-1/2 cups confectioners' sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Enjoy!

Peace in the Kitchen!

Pineapple Cream Pie

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

Pineapple Cream Pie

Filling:
1- 16 oz. container of Sour Cream
1 small box of Vanilla Pudding
1- 20 oz. can of Crushed Pineapple, drained
1 C Chopped Pecans

Pie Crust:
1 pre made Graham-Cracker Pie Shell

Mix all filling ingredients in a bowl, combine well.
Pour into the Pie Shell
Refrigerate.

Simple, Easy, Yummy!


Enjoy!
Peace in the Kitchen!

Popcorn Cake ! What a trippy concept.

A friend of mine named Lori gave me this recipe in 1990.

She used to make it often.

If I remember correctly, she would add some special ingredients to make it for certain holidays.

Halloween would include orange and black Reeses Pieces.

For Christmas she would make it with red and green M&M's.

I think you could substitute the Peanut Butter Chips with any other flavored chips.

It's another one of those crazy American recipes....... that everyone will love!

Lori's Popcorn Cake:

In a large Stockpot combine:

16 C Popcorn ) popped)

1 lb. M&M's or Reeses Pieces

1 lb. Peanuts

1/2 lb. Peanut Butter Chips

In a Saucepan on Low Heat, stirring occasionally:

1 Stick of Butter (room temperature) + additional softened for a Bundt Pan

1/4 C Vegetable Oil

12 oz. Mini Marshmallows

Mix until well combined.

Add this to the Stockpot and gently Mix until everything is completely coated.

Press the mixture into a well buttered Bundt Pan ( use one with a simple design)

Cover well with plastic wrap

Refrigerate for 12 hours

Put some Hot Water in a Sink and Dip the bottom half of the Pan in the Water to help loosen the Cake.

Pop it out onto a Serving Plate.

Slice to serve.

Thank you Lori for sharing this interesting recipe!

Enjoy!

Peace in the Kitchen!

Tex - Mex Bean and Cheese Dip

Texans can never have enough bean dip.
It's a basic appetizer at any family gathering, sporting event, party, and the list goes on.
I've written and posted several original dip recipes on the blog.
Just when you think you have enough, another one sounds better.


I've made this recipe for years. Every Texan has their favorite Cheese Dips. This is one of mine.
When it comes to naming a dish that I've made for years..... I simply begin with Tex - Mex!

Tex - Mex Bean and Cheese Dip:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish sprayed with a Vegetable Cooking Spray.

1 package of Cream Cheese (8 oz.), softened
1 C of Sour Cream
2 cans of Vegetarian Refried Beans ( Amy's, Rosarita and El Paso all make them). Others can use any other kind of Refried Beans. Most of them are made with lard.
2 cans of Diced Green Chiles, un drained
2 TBS Adobo Seasoning or 1 Package of Old El Paso Taco Seasoning.
4 C of Shredded Queso Quesadilla Cheese. ( a white Mexican cheese that melts really well) if you can't find it, use Kraft Mexican 4 Cheese Mix. During Hatch Chile Season, I use Shredded Hatch Jack Cheese, Divided.
A small jar of Pickled Jalapeño Nacho Slices for Garnish.


In a large Glass Bowl:
Cream Cheese
Sour Cream
Beans
Green Chiles
Adobo Seasoning
2 C of the  Shredded Cheese
Mix well.
Heat in a Microwave until Cheese melts.
Remove and Whisk well.

Pour this mixture in the Casserole Dish, spread out evenly.
Sprinkle the top with remaining Cheese

Bake at 350 degrees for 30 minutes.
Remove from the oven and garnish the top with Pickled Nacho Slices to taste. We usually cover the entire top.

We serve this with really good Tortilla Chips!!!
There's usually a bowl of Guacamole on the table too!

Enjoy!
Peace in the Kitchen!