Christmas Queso / Ree Drummond, The Pioneer Woman

Chile con Queso (Spanish for "chile with cheese"), often described in North America simply as Queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dipping sauce for nachos.


NOTE: When I made this I started in a Large Crock Pot. I added the Rotel, Pimientos and Jalapeños. Turned it on High until it started to get Hot. Then I added some cubes of the Cheese until they started to melt. I heated the rest of the Cubed Cheese with a scoop of the Hot Rotel, in an 8 cup Pyrex measuring cup, in the Microwave until the Cheese melted. Stir it and then spoon it back into the Crock Pot. I ended up transfering it to a smaller Crock Pot.

I saw this recipe on a recent episode of The Pioneer Woman. 
I simply re posted the original recipe.
We love Queso in Texas and everyone has their own family favorite recipes. 
I liked the looks of this one for the holidays.

This is the Large Crock Pot I started it in.
After the Cheese started to melt I added some of this
to the Measuring Cup along with the remainder of the Cheese Cubes until
it melted.
Transferred it to the Smaller Pot for serving.
The next time I'll make it in the Smaller Crock Pot.

The Smaller Crock Pot

Christmas Queso:

2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans Rotel (tomatoes with diced green chiles) I recommend Mild, not Hot. It makes a difference. 
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving


Directions: See Note above.


Serve with tortilla chips.

Disfrute!
Paz en la cocina!

Apple Dutch Baby Pancake ...... made in a Cast Iron Skillet

I love any recipe using Cast Iron Cookware. Here's a great example:

I just received a version of this recipe from Bisquick. I've made a few changes and adapted it.
I have other recipes for Dutch Babies with Ham and Miniature Dutch Babies in a Muffin Tin that can be found on the blog. I always loved serving Dutch Babies for a family Holiday Breakfast, or a Brunch with friends. I've had the Dutch Babies with Ham recipe since 1979. Since I've been a Vegetarian for 20 years, I had put that recipe in the back of my files. I resurrected it for my non Vegetarian friends. (I've recently discovered Tofurky make a Vegetarian Ham)

I've posted a home made recipe for Bisquick because I have many followers around the world that may not have access to the product. You can make a recipe for it and keep it in the refrigerator up to 4 months. You would use it in any recipe asking for Bisquick.


Apple Dutch Babies

3 TBS butter
4 Apples, peel, core and slice thin. (I use Jonagold, you can also use GrannySmith or Rome) There are many other varieties of Apples that are great for baking.
1/4 C Brown Sugar
2 TBS Cinnamon
1 1/2 C Bisquick Mix
1/4 C Granulated Sugar
1 C Buttermilk
1 TBS Lemon Juice
1 tsp Almond Extract
2 Eggs
1 TBS Cinnamon/Sugar mixture
Warm Maple Syrup

Heat the oven to 450 degrees.

Place the Butter in the Oven  in a 10" Cast Iron Skillet and Melt it, about 2 minutes.
Add:
Apples
Brown Sugar
Cinnamon
Toss to Coat Well.

Bake for 2 Minutes
Stir and Bake an additional 2 Minutes.
Stir again and Bake an additional 3 Minutes.
Stir for the last time.

Reduce heat to 400 degrees.

In a Large Bowl, Whisk together:
Bisquick
Granulated Sugar
Buttermilk
Lemon Juice
Almond Extract
Eggs

Whisk Well

Pour Batter evenly over the Apples.
Bake at 400 degrees for 25 - 30 minutes.
Sprinkle with Cinnamon/Sugar

Serve with Warm Maple Syrup.


Enjoy!
Peace in the Kitchen


Homemade Bisquick Mix: (use this Mixture whenever a Recipe calls for Bisquick)

6 C Flour
3 TBS Baking Powder
1 TBS Salt
1 C Vegetable Shortening

In a Large Bowl, Sift together:
Flour
Baking Powder
Salt
Sift this Mixture 3 times ( don't skip this process)
Cut in Shortening with a Pastry Blender or 2 Forks until the Mixture is Crumbly!
Store this in an Airtight Container for up to 4 months in the Refrigerator.


Enjoy!
Peace in the Kitchen!

French Savory Olive Sable Cookies

Sable is a French word for sand, referring to the texture of the cookies. It's a French Shortbread Biscuit or Cookie originally from the city of Caen in the province of Normandy, France.
The cookie was created in Sable-sur-Sarthe in 1670. Among the best known Sable recipes are La Mere Poulard. We've been to the restaurant and shop on the island of Mont Saint Michel in Normandy.

Cookie ingredients:
3/4C + 2 TBS  butter, softened
1/4 C granulated sugar
2 C flour
1/2 C finely chopped black Kalamata olives, drained and patted dry with a paper towel.
1/2 C finely chopped pistachios
1/2 C finely chopped dark chocolate chips

Topping ingredients:
1 C dark chocolate chips
1 tsp vegetable oil
1/2 C finely chopped pistachios

Cookies:
In a bowl:
3/4 C butter
granulated sugar
Mix well
Stir in flour, if the dough seems to be too crumbly, add the additional 2 TBS of butter.
Stir in all remaining cookie ingredients.

On a floured surface, roll dough to 1/4" thick and cut 2" circles with a round biscuit or cookie cutter.
Place the cookies 1/2" apart on a parchment paper lined cookie sheet pan.
Bake at 350 degrees for 15 - 18 minutes.
Immediately remove them to a cooling rack, cool completely.

Topping:
In a small microwavable bowl:
chocolate chips
vegetable oil
Heat until smooth, stirring often.

Dip 1/2 of each cookie into the melted chocolate and sprinkle it with the chopped pistachios.
Place on waxed paper to set.

Enjoy!
Peace in the Kitchen!

This is one of the biscuit tins from Mont Saint Michel.

Pistachio Christmas Cake

This recipe is adapted from several different versions of Pistachio Cake. It's made in a Christmas Bundt Pan. I use a Christmas Wreath design. It's frosted like an English Pudding with icing on the top and a bit running down the sides. Garnish it with fresh Holly leaves and fresh Cranberries.

1 (18.25oz.) package of white cake mix
1 (3.4oz.) box of instant pistachio pudding mix
1/2 C water
4 eggs
1/4 C vegetable oil
1/2 tsp almond extract
green food coloring

Frosting:
1 (3.4oz.) box instant pistachio pudding mix
1/2 C milk
1 (8oz.) container of frozen whipped topping (Cool Whip), thawed
green food coloring
1/2 C chopped pistachios for garnish

Cake:
In a bowl:
cake mix
pudding mix
Whisk well, create a well in the center and add:
water
eggs
oil
stir well
add 7 drops of food coloring
Mix by hand with an electric mixer for 2 minutes.

Prepare the Bundt pan. I use my Pan Release Mix ( recipe to follow) It's the best way to grease a detailed designed Bundt pan for instant release.

Pour the batter into the prepared Bundt pan and bake at 350 degrees for 50 - 55 minutes.
Cool completely in the pan.
Invert onto a serving platter. (don't be alarmed that the outside of the cake isn't green, it's normal!)

Frosting:
In a bowl:
pudding mix
milk
Stir well
Fold in whipped topping
Fold in 5 drops of food coloring

Frost the top of the cake letting some of the icing run down the sides.
Sprinkle the top only with crushed Pistachios.
Garnish the top with fresh Holly leaves and fresh Cranberries.

Pan Release Mix:
This is my foolproof pan release recipe. It's the only way I grease any baking recipe that requires greasing the pan.
In a bowl, mix equal parts of the following:
Flour
Crisco
Vegetable Oil
Mix well and store in a jar in the refrigerator.
You can start with any equal amount based on how much baking you do.
Example:
1 C of each to begin with.
I always have a jar in the refrigerator.
Use a pastry brush to coat the pan.


Enjoy!
Peace in the Kitchen!

Baked Zucchini Appetizer Strips / with Ranch Dressing

Here's another great Tex - Mex recipe.

For each Large Zucchini, you'll need the following ingredients.

1 large Zucchini, trimmed, peeled and cut into French Fry Strips
1 tbs Olive Oil
3/4 cup plain Bread Crumbs 

1 tsp Adobo Seasoning

1/8 tsp Cayenne Pepper
1/4 cup grated Parmesan Cheese
1/2 tsp Salt

1/8 tsp Black Pepper

Ranch Dressing

1. Line a Sheet Pan with Foil ( spray it lightly with cooking spray) , preheat  oven to 425 degrees. Toss the Zucchini strips with the Olive Oil, making sure that every piece is well coated.

2. In a small bowl, combine the Bread Crumbs, Adobo Seasoning, Cayenne Pepper, Parmesan Cheese, Salt and Black Pepper. Cover the Olive Oil coated Zucchini Strips with the Bread Crumb mixture (shake off excess Breadcrumbs), place them on the Sheet Pan. Bake for about 15 minutes, until they look Crispy, Golden Brown and still tender in the middle. Serve warm dipped in Ranch Dressing.

Enjoy!

Peace in the Kitchen!

Strawberry Fudge from I Love Texas Recipes

I think any little girl would love to have this Strawberry Fudge. I have 3 grand daughters and I know they would ! It's also a recipe that they can help make, it's simple , easy, and....... it's Pink!
Be creative with other flavors of icing.......!



STRAWBERRY FUDGE 

INGREDIENTS:
1- (16 oz.) can of Strawberry Frosting
1 -(12 oz.) bag of White Chocolate Chips
2/3 C  chopped Pecans (optional)
Sprinkles

DIRECTIONS:
Lightly spray 9x9 pan with cooking spray.
Put chocolate chips in microwave safe bowl and melt them until smooth and creamy. You could also use a double boiler.
Stir in entire can of strawberry frosting.
Stir in pecans.

Spread into pan.
Sprinkle with sprinkles
Chill in refrigerator for 30 minutes.
Cut into squares and serve

This is the one that my grand daughters made.
Silver Glitter Sprinkles, Pink Pig Sprinkles and White Snowflake Sprinkles.

This is another version with Christmas Red, Green, Silver and White Sprinkles.

Enjoy!
Peace in the Kitchen!

Quick and Easy Peppermint Fudge / Ree Drummond, The Pioneer Woman

I saw this on a recent holiday episode of the Pioneer Woman. This would be a great recipe to make with children. It's simple, easy and the kids would love it! You could come up with alternative toppings such as holiday sprinkles, chopped nuts, chopped candy bars, miniature marshmallows etc.! 


Cooking spray, for spraying foil
3 C semisweet chocolate chips
1 can (14oz.) sweetened condensed milk 
Red peppermint candies, crushed, for topping
Directions
Line an 8-by-8-inch square baking pan with aluminum foil hanging over the edges. Spray the foil with cooking spray.

In a medium saucepan over low heat, or in a double boiler, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Enjoy!
Peace in the Kitchen!