Spiced Cider Mix, my favorite Hot Buttered Rum Mix and many other Holiday beverages and mixes.

There's something special about those favorite Holiday beverages that seem to only come out during the Fall and Winter. It evokes images of rainy fall days, a chill in the air, being snowed in and fires in the fireplace. They make you feel like wrapping up in a wool blanket and reading a good mystery novel. Here are some of my favorite Holiday beverages.

Spiced Cider Mix:

This recipe makes approximately 24 servings.

3/4 C Brown Sugar

1/2 C Vanilla Ice Cream, softened

2 TBS Butter, room temperature

1 tsp Cinnamon

1 1/2 Gallons of Apple Cider

Additional Cinnamon to garnish.

In a blender:

Brown Sugar

Ice Cream

Butter

Cinnamon

Blend well until smooth.

Pour into a freezer safe container with a lid.

Freeze for 3 hours.

Heat Cider in a large saucepan or small stockpot.

Ladle Cider into individual Mugs.

Top each mug with 1 TBS of the mix and stir until melted.
Sprinkle a bit of Cinnamon on top as a garnish.

Enjoy!
Peace in the Kitchen!


Instant Mocha Mix:

3 C Hot Cocoa Powder (your choice)
1/2 C Instant Coffee
3/4 tsp Cinnamon
Miniature Marshmallows for garnish.

In a Jar with a Lid:
Cocoa Powder
Instant Coffee
Cinnamon
Whisk Well.

For each serving add 3 TBS of the mix to 2/3 C Boiling Water and top with marshmallows.

Enjoy!
Peace in the Kitchen!
1985, Bon Appetit Holiday Magazine ( Aunt Viv's Hot Buttered Rum)
I've made this recipe for Christmas every year since 1985!
No one said it was healthy, but it's certainly delicious!

Best of the Best!

Hot Buttered Rum
The following is the Original Recipe, at the end I posted a Larger Recipe.

The following recipe make 2 pints.
2 C Vanilla Ice Cream
1 1/3 C Powdered Sugar
1 1/3 C firmly packed Dark Brown Sugar
1 C (2 sticks) Butter, I cut it into TBS pieces.
Dark Rum
Boiling Water

In a Saucepan on Medium Heat:
Combine Ice Cream, Both Sugars and Butter.
Melt over Low Heat stirring constantly.
This is the Basic Batter.
Refrigerate until needed.
It also freezes well.

To make Individual Servings of the Hot Buttered Rum:
In a Mug: (it looks nice in a Glass Irish Coffee Mug)
Mix 3 TBS Batter
3 TBS Rum
Stir in 3/4 C Boiling Water

Here's a Larger Recipe:
The preparation is the same as the Original.

1 Pound of Butter
1 Pound of Powered Sugar
1 Pound of  Dark Brown Sugar
1 Quart of  Vanilla Ice Cream!


Enjoy!
Peace in the Kitchen!

This makes a hot, instant, homemade Cappuccino drink.

2 C non dairy coffee creamer
1 C instant dry milk
1 1/2 TBS Chocolate Nesquik
2/3 C instant coffee ( I use Medaglia D'Oro instant espresso) ( Folger's or Nescafe)
3/4 C sugar
3/4 C Confectioner's sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of vanilla

Mix all but the vanilla
Store in a sealed container

Use 3 rounded TBS of the mix per cup of hot water
Add a dash of Vanilla to each cup of Cappuccino.

Enjoy!
Peace in the Kitchen!


It's cold, rainy and dreary outside. We may even get sleet or ice. It's the perfect time for Hot Cocoa.
We always have home made hot cocoa in the pantry. Today my wife found these miniature marshmallows, perfect for a mug of Hot Cocoa. It's Hot Cocoa time!
Previously I posted a recipe for Home Made Hot Chocolate. I'll re post it at the end of this post. I also re posted my Home Made Cappuccino Drink.

Home Made Hot Chocolate:

3 C Whole Milk

3 C Half and Half

Heat to simmer

Add 2 C Chocolate Chips ( I prefer Ghirardelli)

Stir until the Chocolate melts

Add 2 TBS Vanilla

(if you want to kick it up a notch and make it Tex - Mex, add 1/8tsp Ground Cayenne Pepper)!

Serve Hot!

Enjoy!

Peace in the Kitchen!

I've researched many recipes for Eggnog and the following is my favorite. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those!

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!


This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.

Egg Nog Coffee Punch:

1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Bourbon

1 container of Frozen Whipped Topping, thawed
Ground Nutmeg

Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Bourbon.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.

Enjoy!
The Holidays!


Here's another Egg Nog recipe I found in a Holiday Southern Living Magazine.

2 C half and half
1 C whole milk
1 C apple cider
2 large eggs
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 C bourbon
1/2 C heavy cream, whipped

Whisk together the first 8 ingredients in a heavy saucepan
Cook over medium-low heat, whisking occasionally until mixture thickens and coats a spoon, about 15 minutes.
Stir in Bourbon

Ladle into mugs and top each serving with whipped cream.

Enjoy!
The Holidays!


Holiday Milk Punch with Brandy and Rum:

This recipe makes 1 serving.
2 tsp confectioner's sugar
2 tsp water
2 oz. brandy
1 oz. rum
1/4 C whole milk
2 TBS eggnog
Ice
Nutmeg

In a bowl:
sugar
water
Stir to dissolve sugar completely
Add:
brandy
rum

In a cocktail shaker :
Milk
eggnog
ice
Add:
Rum mixture
Shake and strain into an Irish Coffee Glass
Sprinkle with nutmeg

Enjoy!
Peace in the Kitchen!

Authentic Irish Whiskey:
This makes 1 serving.

Ingredients:

Hot teaspoon
1 measure or shot (2 ounces) Irish whiskey
2 teaspoons brown sugar
5 to 6 ounces freshly-brewed strong black coffee
2 teaspoons heavy or whipping cream, lightly whipped*

* The cream should be "half whipped - not too stiff and not too liquid)

Preparation:

Place a teaspoon in a bowl with hot water to heat; let sit until ready to use.

Preheat a stemmed whiskey goblet (7-ounce coffee cup or goblet may be substituted) with boiling water so that it is good and hot. Pour out the hot water and discard.

Add the brown sugar in the bottom of the goblet. Fill with strong black coffee to within 1 inch of the top; stir gently until sugar is dissolved. Add the Irish Whiskey; stir again and then let sit until the mixture is still.

Using the hot teaspoon, place the spoon (back side up) in the goblet. Gently pour the prepared whipped cream over the back of the teaspoon (held just above the coffee’s surface). Gradually raise the spoon as you slowly pour in the cream. This will result in a layer of liquid cream that floats on top of the coffee. Do not stir the cream in the coffee.

Drinking the coffee through the layer of cream results in the rich, authentic flavor that the coffee’s drinkers originally enjoyed. Do not stir. Irish coffee is best enjoyed by sipping the coffee through the cream.

Makes 1 serving.

Enjoy!
The Holidays!

Herbed Pita Wedge Snacks

What a great appetizer to serve with Hummus or Baba Ganoush. Or eat them plain.
An option would be to crumble some Gorgonzola or Roquefort Blue Cheese on them after they're baked.

8 Pita Bread Rounds.
This recipe makes 16 wedges.

Preheat the oven to 350 degrees.

Olive Oil
2/3 C Grated Parmesan Cheese
2 tsp Dried Basil
2 tsp Dried Rosemary
1 tsp Garlic Powder

Split each Pita Bread  into two rounds.
Slice each round into 6 wedges.
Place them smooth side up onto a foil lined sheet pan.
Brush them with Olive Oil and then flip them over and brush the other side.

In a small bowl:
Parmesan Cheese
Basil
Rosemary
Garlic Powder
Whisk well.

Sprinkle each wedge with the herb mixture.
Bake for 12 - 14 minutes.
Transfer the wedges to a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Holiday Recipes that are definitely on our Holiday menu every year!

The All American Iconic Pecan Pie!

This is a repost of these recipes for those that haven't seen them.

Here are two more Holiday Best of the Best recipes:
Alternatives to the All American Iconic Pecan Pie and just as Yummy!

These are truly two of our favorite recipes!
You may want to make a few batches of the muffins.

If you need to make something to take to a Thanksgiving dinner or to share with
coworkers, this is it!
They are easy and they taste incredible!

The Bars are equally impressive.
Just two variations on the Iconic All American Pecan Pie!


Pecan Pie Muffins:

1C chopped pecans
1C packed brown sugar
1/2 C all purpose flour
2 large eggs
1/2 C melted butter

Combine the first 3 ingredients in a large bowl.
Make a well in the center

In a separate bowl:
Beat eggs.
Stir in the melted butter and add this mixture to the dry ingredients.
Stir until moist.

Spoon the batter into paper lined muffin tins, filling 2/3 full.
 (I brush the cups with my Pan Release Mix, equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.)

Bake  at 350 degrees for 20 - 25 minutes.
Remove to a Rack and immediately top each Muffin with a Pecan Half.
Cool Completely.


Enjoy!
Peace in the Kitchen!


Pecan Pie Bars:

Here's what you'll need:
1 - 9" X 13" baking pan, brushed well with my Pan Release Mix. ( Equal parts of Crisco, Vegetable Shortening and Flour.) I start with 1C of each and keep it in a jar in the refrigerator for all of my baking needs.

1 1/2C Flour
1/2 C (1stick) Butter, softened.
1/4 C Brown Sugar

Filling:
3 large Eggs
3/4 C Corn Syrup
3/4 C Sugar
2 TBS Butter, melted
1 tsp Vanilla
2 C Chocolate Chips
2 C chopped Pecans

To make the Crust:

In a medium mixing bowl with a hand mixer:
Flour
Butter
Brown Sugar
Mix until it forms a crumble.
Press evenly into the pan. I use the bottom of a stainless steel measuring cup.
Bake at 350 degrees for 12 - 15 minutes.

Remove from oven to a cooling rack and prepare the filling.

To make the Filling:

In a large mixing bowl:
Eggs
Corn Syrup
Sugar
Butter
Vanilla
Whisk well by hand.
Fold in Chocolate Chips and Pecans by hand.
Pour evenly over the baked Crust.
Bake an additional 25 - 30 minutes.
Remove from the oven to a cooling rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Steamed Broccoli with a Citrus Sauce

This is a great side dish. It's a very Hippy in the Kitchen recipe.

1 pound of Broccoli, cut into spears and steamed until tender.
Set aside.


2 TBS Butter
1 TBS Cornstarch
1 C Fresh Orange Juice, divided
1 TBS Minced Fresh Parsley
1 TBS Fresh Lemon Juice
1 TBS Orange Zest
1/2 tsp Dries Thyme
1/2 tsp Dried Mustard
1/4 tsp Pepper

In a saucepan on medium heat:
Butter, until melted.
Add:
Cornstarch
1/2 C  Orange Juice
Whisk well.
Stir in:
Remaining Orange Juice
Parsley
Lemon Juice
Orange Zest
Thyme
Mustard
Pepper

Cover and cook until it thickens.
Place Broccoli in a serving bowl and drizzle the sauce over it.
Serve warm.

Enjoy!
Peace in the Kitchen!

Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!

That's a long title for a recipe, I admit. However, I wanted to include all of the important components that make up this incredible Holiday Bread.
It doesn't have to be a recipe for Thanksgiving only, it's a great Fall bread!
This recipe comes from The Kitchen Library at Williams Sonoma.
It makes 2 loaves.

Thanksgiving Pumpkin, Pear, Orange and Walnut Bread:

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Standard sized Loaf Pans, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour.) Mix well in a jar and keep refrigerated. I start with 1C of each and always have it available for all of my baking needs.

2 C Brown Sugar
1 1/2 C Canned Pumpkin Puree
1/2 C Vegetable Oil
2 Eggs
2 tsp Baking Soda
1 1/4 tsp Ground Ginger
3/4 tsp Cardamom
4 tsp Grated Orange Zest
1/2 tsp Salt
1 C Chopped Walnuts
1 1/2 C Chopped Dried Pears.
2 1/2 C Flour

In a large mixing bowl:
Brown Sugar
Pumpkin Puree
Oil
Eggs
Baking Soda
Ginger
Cardamom
Orange Zest
Salt
Stir well, just to incorporate. Don't over mix.

Fold in by hand:
Walnuts
Pears
Stir just to combine well.

Divide the batter equally among the 2 prepared loaf pans.
Bake for 55 minutes. A toothpick in the center should come out clean.
Remove pans from oven to a cooling rack for 10 minutes.
Invert the loaves onto the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Martha Stewart's Perfect Macaroni and Cheese recipe and a few more!

If you have read this blog from the beginning, you know what a fan I am of Martha Stewart. I can't say enough about her hands on approach to "everything" she does. I admire her for her excellence to detail in all that she does. So many of my absolute favorite recipes come from her. I'll repost my story at the end of her recipe. I'll also post some of my other favorite recipes for Macaroni and Cheese, including two originals that I think you'll like.
Instead of re writing Martha's recipe, I am simple posting it.

Perfect Macaroni and Cheese How-To

You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Those that know me have an understanding that when I speak about Martha I'm passionate about what she does.
I began my connection with Martha in 1990.
I have a copy of her prototype magazine "Martha Stewart Living" before it was a subscription and before it was offered to the public.
I had Martha autograph it on the cover.

I have over 200 copies of the magazine.
I own most of her books and several of them are autographed.

I have admired the fact that she is hands on and actually creates, designs, has input and physically works hard at what she does.
Over the years my opinion of her has changed...... however I still believe in what she does and how she has influenced so many people.

I like the first years of the magazine more than the recent ones.
In the beginning, the magazines were filled with information that could be used as a resource of invaluable design, crafting, cooking and her Holiday issues were the best. There was nothing else available that was as brilliant as hers. I wrote to her and suggested that she create a book that would be an index to look up a recipe or a craft without getting out all of the magazines. She created it and I have a copy.
I wrote to her once when I was a single dad, explaining that I wanted to raise my son in a home filled with all of the traditional values that I had when I was raised in a family with two parents. I used Martha's magazine to provide my son with the most amazing meals, design and holidays that I drew from her inspirations.

Whenever I have a question about a recipe, I still research Martha.

I added this close up to show that this is the index
for her magazines.

This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!

Cast Iron Skillet / Dutch Oven Macaroni and Cheese / Original recipe

I just created this recipe and made it for dinner.
So..... this one is good, everyone liked it, even the kids, but the prep time is overwhelming.

It's a huge amount, it took about an hour of prep time.
I started out in a 10"  Cast Iron Skillet and immediately realized that I needed my deep Cast Iron Chicken Fryer. I think a large Dutch Oven would work too.

I made a complete mess of the kitchen and had a lot of clean up.
In the long run, I would recommend this if you have a crowd or family reunion for dinner.
It looks and tastes great.
So..... it's worth the time, the effort, the mess!

Preheat the Oven to 400 degrees

1lb.8oz package of dry Macaroni
1/4 C ( 1/2 stick of Butter) plus 1/2 stick for the topping
1/4 C Flour
Salt
2C Milk
1C Heavy Cream
1/4 tsp dry mustard
1- 4oz. can of Diced Green Chiles, undrained
2 C Grated Sharp Cheddar Cheese
2 C Grated Swiss Cheese
1/2 C Grated Parmesan Cheese plus 1/4 C for topping
1/2 C Grated Romano Cheese plus 1/4 C for topping
2 C Bread Crumbs
2 TBS Fresh Chopped Rosemary

Bring about 7 quarts of water and a good amount of salt to a boil in a large stock pot .
Cook the Pasta until Al Dente.
Drain and set aside.
Melt 1/4 C of the Butter in a large Cast Iron Skillet or a Dutch Oven over medium heat.
Add Flour to create a Roux, stirring constantly.
Slowly whisk in the Milk and Cream, whisking constantly eliminating any lumps.
Whisk in the Dry Mustard.
Add 1/2 tsp of Salt.
Add the 1/2 C Parmesan, 1/2 C Romano, 2 C Cheddar and 2 C Swiss Cheeses and stir to melt and combine well.
Stir in the Green Chiles
Remove the pan from the heat

In a bowl, combine:
Breadcrumbs, Rosemary and reserved 1/4 C Parmesan and 1/4 C Romano Cheeses.
Sprinkle this mixture evenly over the top of the Macaroni

Cut small pieces of the remaining 1/2 Stick of Butter and distribute evenly over the top of the Breadcrumbs.

Bake 30 minutes at 400 degrees

Allow to cool for at least 10 minutes before serving.

Enjoy!
Peace in the Kitchen!

After much thought, I've decided to post this recipe.
I've made it many times and it's great.

I have so many versions of Mac & Cheese and I really can't decide which is my favorite or should I say, which one has the right to be labeled a Best of the Best Recipe.
We all have our favorites.
How many versions of Mac & Cheese can I post?

When we served the latest one that I made, we asked the kids why they love Mac & Cheese so much.... they simply replied, "Kids Love Cheese"!
I don't think I've made a version that they don't eat.
I know that they absolutely love this Crock Pot Recipe.

It's certainly less time consuming than the last one I created.

Slow Cooker Macaroni and Cheese:

1 C Milk
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Black Pepper
4 TBS (1/2 stick) cut into pieces
1/2 C Sour Cream
1 (10 3/4 oz.) can of Condensed Cheddar Cheese Soup
2 C dry Elbow Macaroni
2 1/2 C Grated Sharp Cheddar Cheese
3 eggs, beaten

Boil the Macaroni in a 2Qt. saucepan for about 7 minutes
Drain
In the saucepan, melt Butter and Cheddar Cheese until creamy

In a Slow Cooker:
Cheese/Butter mixture
Sour Cream
Soup
Salt
Pepper
Milk
Dry Mustard
Stir well!

Add Eggs
Add Macaroni and stir again

Set Slow Cooker on Low and cook for 3 hours.
Stir occasionally

Enjoy!
Peace in the Kitchen!

More Mac & Cheese recipes to come.....
I just can't get enough of them!


I can't believe I'm posting another Macaroni and Cheese recipe.
I have so many favorite recipes for Mac and Cheese. I like this one because it's incredibly creamy and it doesn't have a bread crumb topping. There are times when I just want a basic creamy baked Macaroni and Cheese . This is it!

Creamy Macaroni and Cheese:

4 C dried Elbow Macaroni
2 C shredded Sharp Cheddar Cheese (8oz) package
8 oz. Velveeta Cheese, cubed.
1/4 C cold butter, cubed.
1 (12oz.) can of evaporated milk.
1 (10 3/4 oz.) can of Cheese Soup.
1/4 tsp black pepper.

Cook macaroni according to package directions, drain.
Place hot pasta in a large bowl and add 1 1/2 C Cheddar and Velveeta Cheese.
Add butter.
Stir to combine well.
Set aside.

In a separate bowl:
eggs
milk
soup
pepper
Whisk until smooth
Add to Macaroni

Pour into a 3 quart casserole
Cover and bake at 325 degrees for 25 minutes.

Uncover, stir
Sprinkle with 1/2 C shredded Cheddar.

Bake uncovered for an additional 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!



Tex - Mex Macaroni and Cheese:

this needs no introduction!

1 pound of dried elbow macaroni1 pound of bulk sausage, i use vegetarian gimme lean sausage1 c diced onion16 ounces of your favorite salsa2- 8oz packages of shredded queso quesadilla cheese or any white mexican cheesetomato slicespickled jalapeno nacho slices, from a jar or a can!chopped fresh cilantroadditional salsa for garnish
grease a 3 quart casserole dish with buttercook pasta according to package directions, drain, set asidein a large skillet:cook sausage and onion, until browned, drainreturn to skillet and add salsa
layer the ingredients in the casserole dish1/2 of the macaroni1/2 of the sausage1/2 of the shredded cheeserepeat
bake at 350 degrees uncovered for 30 - 40 minutes, until bubblingtop with tomato wedges, jalapeno slices and cilantroserve with additional salsa
enjoy!peace in the kitchen!

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Chocolate Ganache covered Hazelnut Mousse Cake

It's a very decadent cake and makes a great presentation.
This would be a perfect cake to serve at Thanksgiving.
I created this recipe after seeing a picture of a great cake from a New York Bakery and there wasn't a recipe available.


Here's what you'll need:
Preheat the oven to 350 degrees.
1- 8"- 9" Springform Pan (invert the bottom, lock the pan and line it with a piece of parchment paper.

The base of the cake:

2 TBS Toasted Hazelnuts
3 TBS Granulated Sugar
1/2 C Flour
4 TBS Butter, room temperature
2 TBS Unsweetened Cocoa Powder
1/8 tsp Salt

Hazelnut Mousse:
 1/4 C Egg Whites
1/4 C Water
1/2 C Granulated Sugar
1 C Heavy Cream
1 - 8oz. carton of Mascarpone Cheese
2 TBS Frangelico
1/3 C roughly chopped Hazelnuts (additional for sprinkling on the top of the Ganache)

Ganache:

1/4 C + 1 TBS Heavy Cream
3 1/2 oz. Bittersweet Chocolate, chopped

Make the base of the cake:

In a food processor:
Hazelnuts
Sugar
Pulse until nuts are chopped well.
Add:
Flour
Butter
Cocoa Powder
Salt
Pulse to create a dough.

Press by hand into the pan and use the bottom of a steel measuring cup to make it smooth.
Prick several times with the tines of a fork.
Bake for 18 - 20 minutes.
Remove from oven and cool the pan on a rack to cool completely.

When completely cooled, release the sides of the pan and carefully slide the paper out from under the crust.
Return the sides and clamp it closed again around the crust. (do not remove the crust from the pan, only the paper.


Hazelnut Mousse Layer:

In the bowl of a stand mixer with a whisk attachment:
Egg Whites
Beat to soft peak.
Set aside.

In a saucepan over mediu, high heat:
Water
Sugar
Whisk constantly for 5 minutes until the sugar melts completely.
Bring to a steady boil for 5 minutes, stirring constantly.

Return to the Egg Whites and beat again on high.
Slowly drizzle in the hot sugar mixture.
Continue beating for 5 minutes to allow it to cool.

In another large Mixing Bowl:
Heavy Cream
Mascarpone Cheese
Whisk well by hand.
Fold in the Frangelico and Hazelnuts by hand, just to combine.
Whisk in the Egg Whites by hand.

Spoon the Mousse into the crust and spread out evenly with a offset metal spatula.
Cover with plastic wrap and refrigerate for 3 hours.


Prepare the Ganache:
In a saucepan, bring Cream to a simmer and immediately remove from heat.
Add the Chocolate and allow it to stand for 1 minute and then whisk it until it's smooth and creamy.
Transfer to a small bowl and allow to cool completely, stirring occasionally. It will begin to thicken in about 20 minutes.

Remove the crust from the refrigerator and unlock the pan.
Gently slide the crust onto a serving platter.
Pour the Ganache over the top of the cake allowing it to drip off the sides naturally. You don't have to smooth it like you would an icing.
Sprinkle with additional chopped Hazelnuts.

Return the cake to the refrigerator  uncovered until the Ganache has time to set.

Enjoy!
Peace in the Kitchen!