Cake Mix, Peanut Butter, Chocolate Chip Cookies

These are easy and delicious cookies.

Cake Mix Cookies:

1 Box of White Cake Mix
1 C Creamy Peanut Butter
1/4 C Butter, softened
1 tsp Vanilla
2 Eggs
1/3 C Whole Milk
2 C Chocolate Chips

In a large mixing bowl or in a stand mixer, combine the first 6 ingredients and beat to combine well.
Fold in the Chips by hand.
Drop the dough onto a parchment paper lined sheet pan with a 1 1/2" cookie scoop.
Sprinkle the top of each cookie with a bit of sugar, flatten the dough with a fork to get that traditional Peanut Butter Cookie look.
Bake at 350 degrees for 8 - 10  minutes.
Remove the pan and cool for 10 minutes.
Transfer the cookies to a cooling rack and cool completely.


Enjoy!
Peace in the Kitchen!

Peanut Butter Butterscotch Bars

The most viewed recipe on the blog is the No Bake Chocolate Pretzel Peanut Butter Squares. This is very similar to that recipe and as easy to make.

Peanut Butter Butterscotch Bars !

Dough:

1/2 C Butter, room temperature
3/4 C Brown Sugar
1 tsp Vanilla
1/4 C Creamy Peanut Butter
2 C Flour
1 (14oz.) can Sweetened Condensed Milk
2 C Butterscotch Chips


Frosting:

3/4 C Creamy Peanut Butter
3/4 C Butterscotch Chips

In a Stand Mixer with a Paddle Attachment :
Butter
Brown Sugar
Beat until creamy for 3 minutes.

Add:
Vanilla
Peanut Butter
Beat until creamy.

Add:
Flour, gradually
Sweetened Condensed Milk
Beat until incorporated.

Fold in Butterscotch Chips by hand.
Place dough evenly into smooth.
Refrigerate until you make the frosting.

Frosting:

Melt the Peanut Butter and the Butterscotch chips together, in a microwave or in a double boiler, until creamy smooth.
Stir occasionally.

Spread the frosting evenly over the dough.
Refrigerate overnight.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Nabisco Chocolate Wafer Cake

This recipe is definitely vintage and I would consider it to be an All American Classic Dessert.
It's been around since the 1920's. It can also be made using Nabisco Nilla Wafers. I've included a picture of both boxes of cookies and some optional idea for each cake.
This is a great recipe to make for a family gathering, church pot luck or a neighborhood block party.

"An Ice Box Cake (American), zebra cake (British), or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or "icebox"). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted."

"The icebox cake is derived from similar desserts such as the charlotte and the trifle. It was first introduced to the US duringWorld War I. Its popularity took off in the 1920s and 30s, as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes."


For those that are not familiar with this dessert, I'll try to explain how to create it.
I've included pictures at the end with some options for the cake.

You'll need 1  (9oz.) box of Nabisco Famous Chocolate Wafers  or a box of Nabisco Nilla Wafers and 1 recipe of Homemade Whipped Cream.
1 - Banana if you choose to make it with Nilla Wafers, although I also like to add Bananas to the Chocolate Cake too.
That's it, it's quite simple. 

Whipped Cream:
1 Pint of Heavy Cream
3 TBS Granulated Sugar
2 TBS Vanilla
1 TBS Honey
Combine all ingredients in the bowl of a Stand Mixer with a whisk attachment and beat on high until stiff peaks form. ( You may want to made a double batch just to be safe)

I create 4 rows of 9 wafers stacked together side by side to form a log. You can make it as large or as small as you want, depending on the number of servings you want.
You'll need a rectangular serving platter or you can make it in a 9" X 13" baking dish. I prefer the platter for presentation.

Spread a strip of whipped cream down the center of the dish to secure the rows of wafers.
Begin by stacking the wafers 9 high, sandwiched with a dollop of whipped cream.

You'll end up with 4 stacks of 9 cookies.
Lay them down on their side ,next to each other in rows, on the strip of whipped cream. 
You'll have 4 rows of 9 wafers.
Frost the entire log with the remaining whipped cream.
If you run out...... make another batch of whipped cream. The more, the better!
Refrigerate the log overnight.

Slice to serve.

Enjoy!
Peace in the Kitchen!

This is an example of the assemble of the cake.

The picture of this cake uses stacks of 6 wafers.
You can top the cake with shaved chocolate, cocoa powder,
or even sprinkle it with crushed toffee bits and miniature chocolate chips.
Be creative and make it your own creation.

You can substitute Nilla Wafers .
Top this one with thin slices of Banana
or even place a thin slice of banana between
each cookie when you create the stacks.

Bee Sting Cake / Bienenstich

I decided that it was easier to simply copy the link to this amazing recipe. I did some research on it and I'm surprised I had never heard of it. Here's a bit of history on Bee Sting Cake:

Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a villa custard, buttercream or cream.

The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung.

Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts

http://www.bestyummyrecipes.com/bee-sting-cake/



Enjoy!
Peace in the Kitchen!

Fig and Cranberry Conserve , Pear and Cranberry Conserve

I'm always in pursuit of Holiday recipes. Here are two that I found in my vintage recipe file. We will definitely make these in the fall and for Christmas.

Fig and Cranberry Conserve:

1/2 C Dried Figs, cut into quarters.
2 C Fresh Cranberries
1 TBS chopped Fresh Mint
1/2 C Good English Orange or Grapefruit  or Lime Marmalade
1 TBS Balsamic Vinegar


In a Food Processor:
Pulse Figs into fairly large chunks
Add Cranberries and pulse until the mixture has a coarse texture. You want to have some good sized chunks.

Transfer to a mixing bowl.
Fold in the Mint by hand.

In a small bowl:
Marmalade
Balsamic Vinegar
Whisk well.
Add to the Cranberry/Fig bowl, cover with plastic wrap and refrigerate overnight.
Transfer to a canning jar and keep refrigerated until ready to serve.

It makes a great Holiday Gift for neighbors and friends.
Cover the lids with circles of Christmas fabric, tied with raffia or red and green twine. Make homemade gift tags and attach them to the raffia or twine.


Enjoy!
Peace in the Kitchen!




Pear and Cranberry Conserve:

6 C roughly chopped ripe, but still firm Pears, peeled and cored, about 6.
1 pound of Fresh Cranberries
4 C Granulated Sugar
1 1/4 C Water
2 TBS fresh Orange Juice and the zest of 1 Orange
1/8 tsp Cinnamon
1/8 tsp All Spice


In a large Stock Pot , Bring to a boil over medium heat:
Pears
Cranberries
Sugar
Water
Orange Juice
Orange Zest
Cinnamon
All Spice
Stirring occasional until the sugar is completely dissolved.

Simmer, uncovered for 20 minutes.
Continue stirring.
The Conserve should begin to thicken.
Remove from heat, transfer to canning jars and cool completely.
Refrigerate before serving.

Follow directions above to make Holiday gifts.

Enjoy!
Peace in the Kitchen!

Pillsbury Crescent Breakfast Rolls (Vegetarian Version) , Pillsbury Cinnamon Roll Waffles, Italian Crescent Roll Casserole

Here's what you'll need:
1 Sheet Pan lined with Parchment Paper.
Pre heat the oven to 375 degrees.
Each Can of Crescent Rolls will make 6 servings.



1 Can of Pillsbury Crescent Rolls
1 - (14oz.)  package  of Gimme Lean Sausage. For non Vegetarians, use 1 pound of Sausage
Salt and Pepper to taste
1 TBS Adobo Seasoning
2 TBS Butter, melted
1 C of your favorite Shredded Cheese
1/4 C diced Onion
1/4 C of Bell Pepper, your choice of color or combination.

In a Skillet:
Sausage, (Vegetarian, use 2 TBS Olive Oil)
Salt and Pepper to taste and Adobo Seasoning
Saute until sausage is browned.
Remove and set aside.

In the same skillet:
Onion
Bell Pepper
Saute until tender.

On a cutting surface, lightly floured:

Open the Crescent rolls in one piece and gently pinch the seems together.
Brush the entire surface with melted Butter.
Evenly spread the Dough with Sausage, Onions and Peppers and Cheese.

Roll the dough tightly from the short end.
Transfer to a piece of Waxed Paper, cover and twist the ends,  refrigerate for 20 minutes.
Remove from the refrigerator and cut the dough into even slices.
Transfer to to the sheet pan, cut side up.
Bake for 15 - 18 minutes.

Enjoy!
Peace in the Kitchen!


OK, I have to say that this is not one of my new healthy recipes but one of the Yummy ones  I said I would continue to post.
Someone on a page that I follow on Face Book, posted pictures of these waffles. I researched the recipe and found it on the Pillsbury website.
I don't think I need to tell you all how incredible these will be the next time our grandchildren spend the weekend with us. These will definitely be on the breakfast menu. Quick, easy, delicious!

Pillsbury Cinnamon Roll Waffles:

1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.

1 C confectioner's sugar
3 TBS whole milk
1 tsp vanilla

Heat a waffle iron.
Spray it with vegetable cooking spray.
Remove rolls from the can, set the icing aside.
Place 1 roll on the center of the waffle iron.
Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)

In a small bowl:
Reserved Icicng
Confectioner's Sugar
Whole Milk
Vanilla
Mix well to create a glaze.


Enjoy!
Peace in the Kitchen!



This recipe comes from Pillsbury.
I offer a vegetarian adaptation.

1 pound of ground beef, cooked, drained. ( Vegetarian option: 2 - 312g  packages of Yves Meatless Ground cooked with 2 TBS of vegetable oil)
1 C Basil / Garlic Pasta Sauce (16oz. jar)
1 can Pillsbury refrigerated Crescent Dinner Rolls
1 1/2 C Shredded Italian Cheese Blend
1/4 tsp Dried Basil

In a Skillet:

Cooked Ground Beef

Pasta Sauce

Heat to boiling over medium heat

Stirring occasionally

Separate dough into 8 triangles.

Place dough in an un greased 9" glass pie plate in a spoke pattern 

with narrow tips overlapping the rim of the pie plate about 3 inches.

Press the dough in the side and bottom of the pie plate.

Sprinkle with 1 C of the Cheese.

Spoon meat mixture evenly over the cheese.

Bring tips of the dough over the filling to meet in the center, do not overlap.

Sprinkle with remaining 1/2 C of cheese and Sprinkle with basil.

Bake at 375 degrees for 15 to 20 minutes

Enjoy!

Peace in the Kitchen!

Organically Grown vs. Locally Grown

As a Food Blogger I found this report to be informative. It's as important as reading every ingredient on a label. If you try to buy Organic, this is important to know. We should all know where our food comes from , how it was grown and what other additives it contains.

Organically Grown vs. Locally Grown:

The organic and local movements are each respectively awesome. But they’re different things, and with more and more people focused on purchasing foods that are one or both for different reasons, it’s important that people do not confuse the labels.

But a new research study by the University of Florida says confusion between the two terms is happening — nearly one in five consumers confuses the two terms.

According to a report on the study, “Hayk Khachatryan , a UF food and resource economics assistant professor, worked with Ben Campbell and others to survey 2,511 people online in the U.S. and Canada in 2011 and found 17 percent thought the terms were interchangeable.”

This isn’t great, because it’s really important to understand that these terms are not the same at all. “If consumers can distinguish between local and organic, then by buying organic, they will be able to reduce their exposure to synthetic pesticides,” said Khachatryan. “However, there is no guarantee that organic is grown locally. Before reaching the consumer, organic produce may travel long distances, which involves some level of environmental footprint.”

In addition, while local is great for different reasons, it does not mean it faces the same regulations as organic food. According to the study, “another finding showed 22 percent incorrectly thought ‘local’ means non-genetically modified.” Unfortunately, just because a food is grown within a certain distance from where you live does not mean it’s not GMO — nor does it necessarily mean it wasn’t sprayed with pesticides just like conventional foods.

Here’s the deal. If something is labeled as both organic and local, great — you’ve got yourself a winner. But note that organic doesn’t mean local and local doesn’t mean organic. Arming yourself with this knowledge will help you to make better buying decisions in the name of better health and sustainable food options — hopefully together at the same time.