Hatch Jack Cheese Soup
This can be made with Monterey Jack or Pepper Jack Cheese if you don't have access to Hatch Jack Cheese.
As the weather cools down and Fall and Winter approach, I make Soup!
I make it every weekend. I create many original soup recipes. and I have hundreds of recipes available to me. When we go to the Mennonite Central Conference Sale in Kansas every year, I immediately go to the booth that sells Mennonite and Amish family recipe books. They have incredible Soup recipes.
Here's one of them. I have adapted it to make it my own. It can certainly be made with Cheddar Cheese. I liked the idea of a "white" creamy soup.
4 TBS butter
1/2 C finely chopped onion
1 clove of garlic, minced
4 TBS flour
2 C milk
1 C vegetarian broth
1 C heavy cream
1 C of shredded Hatch Jack Cheese
1/2 C canned diced green chiles
Melt butter in a soup pot on medium heat
Add onion and garlic
Saute until soft
Add flour and whisk until smooth
Combine milk and vegetable broth
Slowly add it to the flour mixture, stirring constantly until it begins to thicken
Reduce heat to low
Add cream
Gradually add cheese, stirring constantly
Do not allow it to boil
Fold in Chiles
Enjoy!
Peace in the Kitchen!
Friday, September 6, 2013
Tropical Dump Cake
Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe. There are many versions, many flavor options. This one is new to me and it's delicious!
Tropical Dump Cake:
1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid
1 - 15 oz. can of tropical fruit, including the liquid
1 package of orange cake mix
1 1/2 sticks of butter
1/2 C instant oatmeal
1 C coconut flakes
Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.
Pour dry cake mix evenly over the fruit
Mix oatmeal and coconut together and sprinkle it evenly over the top
Bake at 350 degrees for 1 hour
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Tropical Dump Cake:
1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid
1 - 15 oz. can of tropical fruit, including the liquid
1 package of orange cake mix
1 1/2 sticks of butter
1/2 C instant oatmeal
1 C coconut flakes
Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.
Pour dry cake mix evenly over the fruit
Mix oatmeal and coconut together and sprinkle it evenly over the top
Bake at 350 degrees for 1 hour
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
Texas Black Beans
As a vegetarian I eat a lot of beans. As I've mentioned before, we eat beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!
2 TBS olive oil
1 onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro
Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.
Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.
Enjoy!
Peace in the Kitchen!
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!
2 TBS olive oil
1 onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro
Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.
Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.
Enjoy!
Peace in the Kitchen!
Black Eyed Peas
I don't know if it's a Texas tradition or do other states eat Black Eyed Peas on the first day of the new year? We love Black Eyed Peas in Texas, anytime of the year. I think we just have a passion for food here.
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas.
This recipe is made with a dressing and very tasty.
2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced
Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.
Make the dressing:
In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well
Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.
Enjoy!
Peace in the Kitchen!
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas.
This recipe is made with a dressing and very tasty.
2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced
Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.
Make the dressing:
In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well
Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.
Enjoy!
Peace in the Kitchen!
Texas Pecans
I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.
Texas Pecans:
2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt
in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco
Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.
Enjoy!
Peace in the Kitchen!
Here's another favorite.
Texas Pecans:
2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt
in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco
Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.
Enjoy!
Peace in the Kitchen!
Pecan Torte
I live in Texas, we love pecans. I have so many recipes that include pecans. If a recipe says to add nuts, my first choice is always pecans.
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.
Pecan Torte:
3 pecans
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream
Chop pecans finely in a food processor, 1 C at a time
In a bowl, with a hand mixer:
beat yolks until light
Beat in:
sugar
flour
salt
2 TBS Rum or Rum Chata
Fold in Pecans and mix well.
In a bowl, beat egg whites until stiff
Fold into the pecan mixture
Pour the batter into 3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)
Bake at 350 degrees for 25 minutes
Cool completely.
Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers
Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.
Enjoy!
Peace in the Kitchen!
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.
Pecan Torte:
3 pecans
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream
Chop pecans finely in a food processor, 1 C at a time
In a bowl, with a hand mixer:
beat yolks until light
Beat in:
sugar
flour
salt
2 TBS Rum or Rum Chata
Fold in Pecans and mix well.
In a bowl, beat egg whites until stiff
Fold into the pecan mixture
Pour the batter into 3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)
Bake at 350 degrees for 25 minutes
Cool completely.
Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers
Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.
Enjoy!
Peace in the Kitchen!
Chocolate Skillet Cake
I got this recipe from a friend. My friend mis placed it and called me for it. After I gave it to them, I couldn't find it. I thought I had posted it on the blog and was unable to find it. It was discovered today in my many archived recipes so, I am posting it here incase I need to share it again! It is a vintage recipe that's been around for generations. I've made it many times and will continue to!
If you've never tried it, it's quite simple and delicious.
Chocolate Skillet Cake:
1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla
Frosting:
1/4 C butter
2 TBS cocoa powder
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla
In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside
Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet
Whisk in:
oil
cocoa powder
water
Bring to a simmer
Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth
Place skillet in a 350 degree oven
Bake 15-20 minutes, until set
As soon as the cake comes out of the oven, set it aside and make the frosting.
Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla
Pour the warm frosting over the warm cake and spread evenly with a spatula.
Enjoy!
Peace in the Kitchen!
If you've never tried it, it's quite simple and delicious.
Chocolate Skillet Cake:
1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla
Frosting:
1/4 C butter
2 TBS cocoa powder
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla
In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside
Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet
Whisk in:
oil
cocoa powder
water
Bring to a simmer
Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth
Place skillet in a 350 degree oven
Bake 15-20 minutes, until set
As soon as the cake comes out of the oven, set it aside and make the frosting.
Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla
Pour the warm frosting over the warm cake and spread evenly with a spatula.
Enjoy!
Peace in the Kitchen!
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