Easy Macaroons

Here's a simple recipe for Macaroons.
I love macaroons, but sometimes the recipes can be complicated.

2/3 C Sweetened Condensed Milk
3 C Shredded Coconut
1 tsp  Vanilla or Almond extract.

In a small bowl, mix milk, coconut and your choice of extract.
Use a 1 1/2" cookie scoop and drop them on a Parchment Paper lined Sheet Pan about 1" apart.
Bake at 350 degrees for 10 minutes. The should be light brown when done.
Remove pan from the oven and immediately transfer the cookies to a new Parchment Paper lined Sheet Pan, to cool completely. Do not put the cookies directly onto a cooling rack.

Enjoy!
Peace in the Kitchen!

Campfire Foil Packet Recipes : Vegetarian Chicken and Vegetables, Onions in Foil, Potatoes, Onion and Cheese, Mixed Vegetables, Breakfast Sausage and Eggs, Pineapple Upside Down Donut Dessert, Spicy Provencal Olives, Portobello Mushroom Caps, Bread Pudding Dessert

Campfire Foil Packet Recipes:

Summer is a time when many of us enjoy camping.
We happen to be lucky enough to have a place in Colorado with an outdoor fire pit, where we cook.We also have one in our backyard in Texas. If you don't have a fire pit, you can always make these recipes on the grill. If you go to a camp ground, they'll have charcoal grills and maybe a fire pit for you to use.

Chicken and Vegetables:

1 lb. of skinless chicken breasts, vegetarian option available. Quorn Cutlets, cubed.
2 onions, diced
1 C of sliced mushrooms
1 green and 1 red bell pepper, sliced
4 cloves of garlic, chopped
4 red potatoes, cubed
1/4 C olive oil
The juice of 1 lemon

In a large Zip Lock Bag:
Chicken
Onion
Mushrooms
Peppers
Garlic
Potatoes
Olive Oil
Lemon Juice
Allow to marinate for at least 30 minutes.
Divide evenly among large pieces of heavy duty foil and wrap tightly.
Cook directly on the coals of a campfire about 30 - 40 minutes.

Enjoy!
Peace in the Kitchen!


Onions in Foil:

1 onion per person , or 1 for 2 people, peeled leaving the root intact.
salt, to taste
lemon pepper, to taste
garlic salt to taste
2 TBS butter, melted

Place the onions on large squares of heavy duty foil, root side down.
Slice the onion in wedges without cutting through to the bottom.
Pour on butter and sprinkle with all of the seasonings to taste.
Wrap tightly and cook directly on the coals of a campfire for about 20 minutes.

Enjoy!
Peace in the Kitchen!


Potatoes, Onion and Cheese:

5 Yukon Gold potatoes, unpeeled and thinly sliced
1 small onion, diced
6 TBS butter cubed
1/3 C of your favorite shredded cheese
2 TBS minced fresh parsley, basil , rosemary or oregano, (your choice), or a combination.
1 TBS vegetarian worcestershire sauce
salt and pepper to taste
1/3 C vegetable or vegetarian chicken broth

In a small bowl:
Cheese
Worcestershire Sauce
Salt and Pepper
Set aside

Place potatoes and onions on a large piece of heavy duty foil, folding the edges to hold the liquid until you wrap it tightly.
Dot with butter.
Sprinkle with Cheese mixture.
Drizzle evenly with the broth.
Wrap tightly and place on the coals of a campfire or on a grill.
Cook about 30 - 40 minutes until potatoes are tender.


Mixed Vegetables:

4 Yukon Gold potatoes, unpeeled and sliced
1 onion, chopped
1 - (10oz.) package of your favorite frozen mixed vegetables
salt and pepper to taste
1/4 tsp Adobo Seasoning
5 TBS butter, cubed, divided evenly

Create two large heavy duty foil packets.
Spray the foil with a vegetable cooking spray.

In a large bowl:
Potatoes
Onion
Frozen Vegetables
Seasoning to taste.
Divide evenly among the two packets.
Dot each packet with cubed butter.
Wrap and seal tightly.
Cook over the coals of a campfire or in a grill for about 12 minutes on each side.

Enjoy!
Peace in the Kitchen!


Breakfast Sausage and Eggs:

This recipe is 1 per person.

1 frozen hash brown patty
2 eggs, beaten, uncooked
2 frozen vegetarian or regular sausage patties
Salt and Pepper to taste
Chile Powder or Adobo Seasoning to taste
Your favorite Shredded Cheese

Create a large heavy duty foil packet for each person.
Roll the side so the eggs won't leak out until you wrap the packet.

Layer each packet:
Hash Brown Patty
Eggs
Sausage patties
Seasoning to taste
Wrap and secure tightly.
Cook on the coal of a campfire or on the grill for about 15 minutes.
Loosely unwrap and sprinkle with Cheese.
Eat directly from the foil packet.

Enjoy!
Peace in the Kitchen!


Pineapple Upside Down Donut Dessert:
These are great for breakfast too.

Here's what you'll need per person:

1 Cake Donut sliced in half like a bagel
1 Pineapple Ring
1 TBS Butter, room temperature
1 TBS Brown Sugar
1 Maraschino Cherry

In a small bowl:
Butter
Brown Sugar
Mix well
You can mix all of the ingredients together for the number of servings you're preparing.

Create a heavy duty foil packet for each serving.
Roll the sides until you seal the packets

Place one half of the donut, cut side up onto each packet.
Spread each donut with some of the Butter / Sugar mixture
Top each donut half with a pineapple slice and a cherry in the middle.
Spread the other Donut half with additional Butter / Sugar mixture.
Top with the other half of the donut, cut side down.

Wrap tightly and seal each packet.
Cook over campfire coals or on a grill for about 5 - 7 minutes.

Enjoy!
Peace in the Kitchen!


Spicy Provencal Olives:

This is a great afternoon appetizer with a Cocktail and Cheese Plate, served on slices of Baguette or your favorite crackers.

1 C Mixed Provencal Olives, sliced in half
1 tsp Olive Oil
1/2 tsp Red Pepper Flakes
1 Clove of Garlic, minced

Create a heavy duty foil packet.
Fill with all ingredients.
Wrap and seal tightly.
Cook over campfire coals of on a grill for 15 minutes, turning half way.

Enjoy!
Peace in the Kitchen!


Portobello Mushroom Caps:

This recipe is for individual servings.

1 Portobello Mushroom Cap
1 Clove of Garlic, minced
Olive Oil
Red Pepper Flakes
Salt and Pepper to taste
Chopped Fresh Parsley or Rosemary

Prepare 1 heavy duty foil wrap for each mushroom cap.
Rub each cap generously with olive oil.
Top each with some of the remaining ingredients.
Wrap tightly and seal well.
Cook over campfire coals or on the grill for 10 minutes, turning after 5 minutes.


Enjoy!
Peace in the Kitchen!


Bread Pudding Dessert:
This is one of my favorite desserts that's been adapted for campfire cooking.

Here's what you'll need:

2 eggs, beaten
1 C Heavy Cream
1/4 C granulated Sugar
1/4 C Brown Sugar
1/4 tsp Cinnamon
4 C Day Old Cubed Baguette
1 C Fresh Raspberries, Blue Berries or Black Berries.
Butter for the foil packet.

Gently mix all ingredients together, except the butter, in a large mixing bowl and allow to sit for 30 minutes.

Create a large heavy Duty Non Stick foil packet.
Generously butter the packet.
Add the Bread Pudding.
Wrap and seal tightly.
Cook over the coals of a campfire of on the grill for 30 minutes, turning after 15 minutes.

Enjoy!
Peace in the Kitchen!

Chocolate Caramel and Pecan Bars

There's something enticing about a Bar Dessert. There are so many varieties to choose from. It's certainly a very popular dessert during Thanksgiving and Christmas in America. I remember my Grandmother and Aunt making a variety of fruit bars during the holidays.
This recipe is filled with Chocolate, Caramel and Pecans, three of my favorite ingredients in a dessert.
This recipe is adapted from ChocolateChocolateandmore.

2 C Crushed Vanilla Wafers
1/2 C Butter (1 stick) melted
2 (12 oz.) bags of Semi Sweet Chocolate Chips
2 - (11 oz.) bags of Kraft Premium Caramel Bits
2 1/4 C chopped Pecans, divided
1 can of Sweetened Condensed Milk

Here's what you'll need:
 1 - 9" X 13" baking dish, greased well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well. I keep it in the refrigerator until I need it. I always have some on hand for all of my baking needs.


In a mixing bowl:
Vanilla Wafers
Melted Butter
Mix by hand until the mixture is well combined.
Spread and press evenly in the baking dish.

Layer the remaining ingredients in the following order:
1 Bag of Chocolate Chips
Caramel
2 Cups of Pecans
Remaining bag of Chocolate Chips
1/4 C Pecans
Drizzle evenly with the Condensed Milk

Bake at 350 degrees for 25 - 30 minutes.
Remove from the oven and place on a cooling rack until completely cooled.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Punch Recipes!

My niece just asked for some Punch Recipes. I never thought about posting Punch Recipes. I know that everyone has a favorite.
I decided to post some different options.


Pink Punch:

1 - 12oz. can of Frozen Pink Lemonade Concentrate, thawed
4 C of White Cranberry Juice Cocktail
1 quart of Club Soda
Place all ingredients in a pitcher and serve over ice. Don't dilute the Punch with ice.

Optional Garnish: Fresh Mint Leaves

Strawberry Punch:

1/2 Gallon Strawberry Sherbet
2 ( 64.oz) Bottles of Fruit Punch
1 (2 liter) Bottle of 7UP.


Faux Champagne:

1 (2 liter) Bottle of Squirt
1 (64 oz.) Bottle of White Grape Juice


Peach Punch:

1 (64 oz.) Bottle of Ocean Spray White - Cran - Peach Juice
1 liter of Chilled 7UP
2 (11.5oz.) Cans of Peach Juice
2 (10oz.) packages of Frozen Peach Slices
1 (12oz.) package of Frozen Raspberries


Lime Punch:

6 C Water
1 C Sugar
1 (6oz.) box of Lime Jello
1 (46 oz.) Can of Pineapple Juice
2 Quarts of Orange Juice
1/2 C Lemon Juice
2 (2 liter) Bottles of 7UP

Bring to a boil:
Water
Sugar
Jello
Reduce heat and whisk until Sugar and Jello are dissolved ( 3 minutes).

Stir in:
Pineapple Juice
Orange Juice
Lemon Juice

Allow to cool.
Pour into large Freezer Bags and freeze for 4 hours.

Pour into a Large Punch Bowl and add 7UP.

Enjoy!
Peace in the Kitchen!

Texas Pecan Cake Cookies

There's a classic Chocolate Skillet Cake recipe that I have on the blog, (I'll post it at the end of the cookie recipe.)
Here's a cookie version of the cake.


Here's what you'll need:
1 - 1 1/2" Cookie Scoop
1 - 9" X 13" sheet pan lined with parchment paper.
Preheat the oven to 350 degrees.

Cookie:
1/2 C butter, room temperature
1/3 C granulated sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1/2  tsp sea salt
1 1/3 C flour
1/2 C semi sweet chocolate chips, melted (microwave in a glass bowl, stirring occasionally until completely melted)
1/2 C finely chopped pecans

Icing:
1/2 C butter
2 TBS cocoa powder
3 TBS heavy cream
2 1/2 C confectioner's sugar
1/4 C finely chopped pecans

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3  - 5 minutes until creamy smooth.

Add:
Egg
Vanilla
Beat until fully incorporated.

Add:
Baking Powder
Salt

With the mixer on low:
Gradually add Flour.

Add:
Melted Chocolate and Pecans.
Mix, just until incorporated.
Refrigerate the dough for 1 hour.


Use the cookie scoop and drop cookies 2" apart onto the sheet pan.
Bake 7 - 8 minutes.
Remove the pan from the oven to a cooling rack and cool 10 minutes.
Transfer cookies to the rack and cool completely.


Icing:
In a saucepan on medium heat:
Butter
Cocoa Powder
Cream
Whisk until butter is melted and the mixture is smooth.
Remove from heat and whisk in the Confectioner's Sugar and Pecans.
Ice the cookies.
Allow to cool completely before serving.

Enjoy!
Peace in the Kitchen!



I got this recipe from a friend. My friend misplaced 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 ( I use a good Dutch processed cocoa)
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla

Frosting:

1/4 C butter
2 TBS cocoa powder ( same as above)
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!

Tex - Mex Chiles Rellenos Casserole

Just another favorite Tex - Mex recipe.

Tex - Mex Chiles Rellenos Casserole:

Here's what you'll need:
1 - 9"X 13" Casserole Dish sprayed with a Vegetable Cooking Spray
Preheat the oven to 350 degrees

2 (1 lb. 11oz.) cans of Whole Green Hatch Chiles. Split the Chiles in half lengthwise.
8 oz. shredded Pepper Jack Cheese
8 oz. shredded Sharp Cheddar Cheese
2 large Eggs, beaten
1 (5oz.) can of Evaporated Milk
2 TBS Flour
2 TBS Adobo Seasoning
1/2 C Heavy Cream
1- 8oz.) can Tomato Sauce

Layer the Casserole:
1/2 of the Chiles
1/2 of the Pepper Jack Cheese
1/2 of the Cheddar Cheese
Remaining Chiles

In a small bowl:
Eggs
Milk
Flour
Adobo Seasoning
Cream
Whisk well.
Pour evenly into the dish.
Bake for 25 minutes.
Cover the top with the Tomato Sauce and return to bake for an additional 15 minutes.

Remove from the oven and sprinkle with all of the remaining cheese.
Serve Hot!

Enjoy!
Peace in the Kitchen!

Hazelnut Espresso Cookies

I'm always interested in new cookie recipes to consider for the Holiday Cookie Baking Contest.
This one is great.
I think I'll make these for Christmas at our house.

Here's what you'll need:
A sheet pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop

Preheat the oven to 350 degrees.

This recipe is an adaptation of a Betty Crocker recipe.

1 Pouch (1lb. 1.5oz.)  Betty Crocker Sugar Cookie Mix
1/3 C Unsweetened Baking Cocoa
3 TBS Medaglia D'Oro Instant Espresso
1/2 C Butter, softened
3 TBS Hazelnut Coffee Syrup
1 Egg
1 1/2 C Chopped Hazelnuts
1 C Miniature Semisweet Chocolate Chips
2/3 C Betty Crocker Rich and Creamy Frosting
1 1/2 tsp Hazelnut Coffee Syrup

In a large mixing bowl:
Cookie Mix
Cocoa
Espresso
Whisk well.
Add;
Butter
3 TBS Syrup
Egg
Mix well.

Fold in:
Nuts
Chocolate Chips

Use a 1 3/4" Cookie Scoop.
Drop 2" apart on the Sheet Pan.
Press the top of each cookie with the back of a spoon and flatten slightly.
Bake 8 - 10 minutes.
Remove the pan from the oven and cool it on a rack.
Transfer the cookies to the rack and cool completely.

In a small bowl:
4 1/2 tsp Syrup
Frosting
Mix well.
Frost the tops of each cookie.
Sprinkle with remaining Hazelnuts.


Enjoy!
Peace in the Kitchen!