Apple Pie Cookies

We have an annual Harvest Festival at our Church and it's this weekend.
We raise money for Mission Trips and other amazing community outreach programs.
Part of the events include a bake sale.
I'm working on a new recipe to take this Saturday.
If it turns out well, I'll post the recipe and pictures!
Otherwise, it's back to the recipe file to take something else.



They turned out well.
This is an original recipe.

Apple Pie Cookies:

2 sticks of butter, softened
1 1/2 C packed brown sugar
2 TBS light corn syrup
1 tsp vanilla
1egg
1 2/3 C flour
1/2 tsp salt
1 1/4 tsp baking soda
2 C quick oats
1 TBS apple pie spice
1 C chopped dried apples

Stand Mixer:
butter
sugar
syrup
vanilla
Beat until creamy

Add egg
Mix well
Leave in the bowl of the mixer

In a small bowl:
flour
salt
baking soda
oats
apple pie spice
Mix well.
Add to batter, mix on low speed until incorporated

Fold in apples by hand
Refrigerate dough 1 hour

Line baking sheets with parchment paper
Use a 1 1/2" cookie scoop and place cookies 2" apart
Bake at 375 for 10 -12 minutes
Cool on the sheet pan for 5 minutes
Transfer cookies to a wire rack to cool completely.

Enjoy!
Peace in the Kitchen!

Mexican Minestrone Soup

1 (15oz.) can of kidney beans, rinsed, drained
1/2 C prepared chunky salsa
1 C corn
1 (15 1/4 oz.) can of vegetable broth ( or 2 C vegetarian chicken broth or regular chicken broth for non vegetarians)
3/4 C elbow macaroni
1 C combined ( red and green bell pepper) diced
1 C sliced cabbage
1 TBS Adobo Seasoning

Combine all
Bring to a boil
Reduce heat and simmer until macaroni is tender

Enjoy!
Peace in the Kitchen!

Tomato Lentil Soup

Fall = Soup! Another simple equation!

I will try to list all of my soup recipes on this page at a later date.


1 TBS olive oil
2 C chopped red onion
1 tsp. cumin
1 tsp chile powder
1 tsp garlic powder
pepper to taste
3 C water
2 C dried lentils
3 ( 14oz.) cans vegetable broth
2 (14oz.) cans diced tomatoes, undrained

Heat oil in a Dutch Oven
Saute onion 3 minutes
Add:
spices
water
lentils
broth
tomatoes with juice
Bring to a boil
Reduce , simmer on low for 45 minutes

Blend 1/2 of the soup in a blender and add it back to the pot
Stir well
Adjust seasoning with salt and pepper

Enjoy!
Peace in the Kitchen!

Corn Pudding

I love corn. I've talked about this many times on the blog. I can't seem to get enough recipes with corn. I have Corn Pudding , Corn Timbale, Creamed Corn, Texas Creamed Corn, Texas Spoon Bread and Sweet Corn Pudding from Farmhouse Rules.
This is an original recipe. I was making changes as I was putting it together. We had it last night for dinner and it was everything I hoped it would be.

2 TBS butter
1 medium onion, chopped
2 cloves of garlic, minced
2 C corn
1/4 C flour
2 C milk
1/2 C corn meal
1 (4oz.) can of diced green chiles
1/2 tsp salt
1/2 tsp pepper
6 eggs, well beaten
Chimayo Chile Powder (or what ever Chile Powder you have)

In a large skillet:
Heat butter
Add:
onion
garlic
Saute 3 minutes
Add corn, cook 3 minutes
Add flour, stir well
Add milk and simmer stirring constantly
Don't allow to boil

Add corn meal and chiles
Mix well
Remove from heat
Add salt and pepper

Process the mixture in a blender
Pour into a large bowl and allow to cool a bit before adding the eggs.
Whisk in the eggs.

Pour into a deep dish pie pan sprayed with a vegetable cooking spray.
Bake at 400 degrees for 30 minutes.
Sprinkle with Chile Powder just before serving.

Enjoy!
Peace in the Kitchen!

Corn Soup with Roasted Chiles and Smoked Gouda Cheese

It's Soup season for me. It's Hatch Chile Season too. I love Smoked Gouda Cheese.
Here's the recipe that combines them all well:

4 TBS butter
1 medium onion, roughly chopped
1 pound of red potatoes, skin on, sliced
1 TBS fresh thyme
6 C water
4 C frozen corn
3 roasted hatch chiles, seeded, peeled, diced ( you can use 1 (4oz) cans of diced green chiles, well drained, if you don't have access to Roasted Hatch Chiles.
1 C half and half
1 C grated smoked gouda cheese
salt , to taste
chopped chives for garnish

in a large saute pan on medium heat:
butter
onion
saute for 10 minutes
transfer to a slow cooker and add potatoes, thyme,water
Cove and cook on low for 4 hours

Use an immersion blender and blend some of the potatoes, not all of them, just enough to thicken it

Add:
corn
chiles
half and half
cheese
salt
continue cooking for 30 minutes more

Serve garnished with chives

Enjoy!
Peace in the Kitchen!

Chocolate Butterfinger Cake

Chocolate Butterfinger Cake:

A friend of mine sent me this recipe. Thanks Lauren. I changed the name.
It sounds like another family gathering, church function cake.
I would make it in a 9"X13" pan.

Prepare your favorite boxed Chocolate Cake recipe as directed in a 9"X13" pan.

You'll also need:
1 (14oz.) can of Sweetened Condensed Milk
1 - jar of Caramel Topping
5 Butter Finger Candy Bars, crushed
1 (8oz.) package of Cream Cheese , softened
1 (12.oz) container of Whipped Topping

Mix Caramel and Sweetened Condensed Milk together.
Poke holes in the cake as soon as it comes out of the oven.
Pour Caramel mixture evenly over the entire cake.
Sprinkle 1/2 of the crushed candy bars evenly over the Caramel.

Chill completely in the refrigerator.

Mix Cream Cheese and Whipped Topping together  with a hand mixer , until smooth.
Spread evenly over entire cooled cake.
Sprinkle with remaining crushed Candy Candy Bars.

Enjoy!
Peace in the Kitchen!

Pumpkin Butter / Thanksgiving 2013

Fall is about the flavors of the season. I love Apple, Pumpkin, Squash and Corn recipes for Fall. I make a lot of  Fall Soups and a lot of Fall desserts.

Here's another great recipe that's been shared and shared.......

This one comes from Citronlimette via The Fountain Avenue Kitchen.

The process I use in determining a recipe that I post goes something like this:

When I see a recipe shared online, I'll research online and in the hundreds of cookbooks that I own, dozens of recipes similar to the one I like. I may adapt it, change it and make it my own, or I may get permission to copy and post it on the blog.

If I find that a recipe has been shared my many with no reference to an origin, I'll simple post it.

I've stated in the past that I never post someone else's photographs. I only post my own. 

After seeing this recipe for Pumpkin Butter and researching dozens of others, I've chosen this one to write about.

Other recipes include clove. Clove is a very strong and fragrant spice that needs to be used in recipes with other strong flavors that can work well with it. I believe it would be too strong and overpowering in Pumpkin Butter. I've seen them with granulated sugar. I happen to like the added flavor of brown sugar in Fall recipes. Many times I use half brown sugar and half white sugar when a recipe calls for only white sugar.

I'll be making this soon and will post photographs.

Pumpkin Butter:

1 can ( 29oz.) pumpkin puree , not Pie Pumpkin ( I used 2 - 15oz. cans)

1 C brown sugar

3/4 C apple juice

1 tsp vanilla

1 tsp cinnamon

1 tsp ground ginger

1 tsp nutmeg

1/8 tsp allspice

juice of 1/2 lemon

In a large saucepan:

Whisk all ingredients well, except for the lemon juice.

Bring to a boil

Reduce to low heat, simmer 30 minutes

Stirring occasionally

Remove from heat

Add lemon juice

Cool completely

Pour into jars, sealed with a lid and refrigerate.

Enjoy!

Peace in the Kitchen!