Macaroni Rice Salad

I recently discovered this recipe while looking through some vintage Mennonite Cookbooks in my collection.
I thought this sounded good.


Macaroni Rice Salad:

NOTE: Cook Macaroni according to package directions.

2 C uncooked Rice = 4 C cooked
1 C uncooked  Elbow Macaroni = 2 C Cooked
4 Hard Boiled Eggs, roughly chopped.
1/4 C Minced Onion
1 Carrot, shredded

Dressing:
1 1/2 C Mayonnaise.
3 TBS Prepared Mustard (your choice)
1 TBS Salt
1/4 C Sugar
2 TBS Apple Cider Vinegar

In a large Mixing Bowl:
Cooked Macaroni
Cooked Rice
Eggs
Onion
Carrot

In a medium bowl:
Combine all dressing ingredients. Mix well.
Pour over the Macaroni and Rice.
Toss well.
Refrigerate overnight.
Stir before serving.
Serve chilled.

Enjoy!
Peace in the Kitchen!

Pumpkin Butter

Homemade Pumpkin Butter tastes great in the morning on an English Muffin or Bagel. We have a perfect recipe for Pumpkin Bread and we eat it with this Butter.
I like any recipe made with Pumpkin.

1 - 29 oz. can of 100% Pumpkin Puree
1 3/2 C Apple Cider
8 Dried Dates, rehydrated in water.
1/4 C Pure Maple Syrup
2 tsp Ground Ginger
1 1/2 tsp Allspice
A pinch of Ground Cloves
A pinch of Nutmeg
The Juice of 1/2 Lemon

In a large saucepan on medium low heat:
Pumpkin
Apple Juice
Dates
Maple Syrup
Ginger
Allspice
Clove
Nutmeg
Stir to mix well.
Simmer for 30 minutes, stirring often.
Remove from heat.
Add Lemon Juice and stir well to incorporate it.
Process the mixture with a Stick Blender until smooth.
You can also transfer it to a Food Processor in batches and pulse to puree it.
Spoon into jars and keep refrigerated.

Enjoy!
Peace in the Kitchen!

Apple Butter on the Stove or in a Crock Pot

I was raised on Apples in Michigan and my Grandmother had Apple Orchards in Up State New York.
Of course I love any recipe with Apples.

Apple Butter on the Stove:

6 lbs. of Apples, unpeeled, cored and cut into chunks. ( Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
2 1/2 C Apple Cider
2 C well packed Brown Sugar
2 Strips of Lemon Zest 2 1/2" Long.
1 1/2 TBS Cinnamon
1 tsp Allspice
1/2 tsp Salt

In a large saucepan on medium heat:
Apples, cook stirring for 30 minutes.
Puree in a food processor.
Transfer to a large Dutch Oven.
Add remaining ingredients.

Cook on low for 2 1/2 hours.
Discard the Lemon Zest.
Spoon into sterilized canning jars with lids, filling within 1/2" from the top.
Wipe the rims and seal with lids.
Place jars in a water bath canner or on a rack in a large stock pot.
Fill with water, enough to cover the jars by 2".
Bring to a boil.
Remove jars to cool.
When the lids have popped, store them in a dark place like a Pantry, for 1 week.

Enjoy!
Peace in the Kitchen.


Crock Pot Apple Butter

I realize that time is precious and it's very convenient to get out the Crock Pot and make a recipe.
Here's Crock Pot Apple Butter.

6 lbs. of a variety of Apples, unpeeled, cored and cut into chunks. (Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
1 3/4 C Apple Cider
2 C Granulated Sugar
2 1/2 C Brown Sugar
1/4 C Fresh Lemon Juice
1/2 tsp Salt
1 TBS Cinnamon
3/4 tsp Ground Clove
1/2 tsp Nutmeg

Add all ingredients to the Crock Pot and Stir to Mix Well.
Cook on High for 2 Hours. Stir occasionally.
After 2 hours, reduce temperature to Low.
Continue cooking for 8 hours or overnight.
Puree with an Immersion Blender.
Transfer to Mason Jars and refrigerate.


Enjoy!
Peace in the Kitchen!

Christmas Punch Recipes!

Here are a few of my favorite Holiday Punch Recipes, adapted from Southern Living.
I did another post called Punch Recipes that can be made throughout the year.

Of course I have to start with a Texas Holiday Punch.

Tex - Mex Christmas Punch:

1 C Granulated Sugar
1 C Water
1 Quart of Pomegranate Juice
3 C Tequila
1 C Fresh Lime Juice
1 C Cranberry Juice
1 - 750ml. bottle of Champagne or Sparkling White Wine.

In a 3 quart saucepan on medium heat:
Sugar
Water
Bring to a boil, stirring constantly.
Heat for 5 minutes until sugar is completely dissolved, stirring constantly.
Set aside to cool for 45 - 60 minutes.

In a large Pitcher:
Pomegranate Juice
Tequila
Lime Juice
Cranberry Juice
Refrigerate for 4 hours.
Pour into a large Punch Bowl.
Carefully add Champagne or Sparkling Wine

Enjoy!
Peace in the Kitchen!

Christmas Brandy Milk Punch:
This recipe makes 4 servings.

2 C Whole Milk
2 C Half and Half
1 C Brandy
1/2 C Sifted Confectioner's Sugar
1 1/2 tsp Vanilla
Crushed Ice
Nutmeg

In a large Pitcher, whisk together:
Milk
Half and Half
Brandy
Sugar
Vanilla

Serve in Christmas Mugs over Crushed Ice.
Sprinkle with Nutmeg.

Enjoy!
Peace in the Kitchen!


Sparkling Cranberry - Raspberry Punch:

This one looks very festive with floating Raspberry Sherbet and Frozen Fresh Cranberries.

6 C - 100%  Ocean Spray Cranberry/Raspberry Juice
6 C - Ocean Spray Sparkling Cranberry flavored Beverage
1 TBS Vanilla
1 Pint of Raspberry Sherbet
Frozen Whole Cranberries for garnish

In a large Punch Bowl, stir together:
Cranberry/Raspberry Juice
Sparkling Cranberry flavored Beverage
Vanilla
Mix well.

Use an Ice Cream Scoop an add Raspberry Sherbet.

Enjoy!
Peace in the Kitchen!

All American Fudge

A friend on Face Book posted a picture of Fudge that she's making for the holidays. She is the daughter of my best friend from college. We've known each other since we were 18. He named his daughter after me...... thank you Terri for reminding me that I needed to post a Fudge Recipe on my blog. Here's her recipe.

For my European friends........ we love Fudge!

All American Fudge!

Here's what you'll need:

1 - 9" X 9' Pan, lined with Foil, ends extending over the pan by 2" all around.

3 C granulated Sugar

12 TBS (3/4 C) Butter, cubed

5 oz. (2/3 C) Evaporated Milk, not Sweetened Condensed Milk!

3 - 4 oz. packages of Baker's Semi Sweet Chocolate, roughly chopped.

1 - 7 oz. jar of Marshmallow Creme

1 tsp Vanilla 

1 C chopped Walnuts or Pecans

In a 3 quart saucepan on mediu, high heat:

Sugar

Butter

Evaporated Milk

Bring to a full rolling boil, stirring constantly.

Continue cooking for 4 minutes or until a candy thermometer reaches 234 degrees, stirring constantly.

Add:

Chocolate

Marshmallow Creme

Stir well until all is melted.

Add:

Vanilla and stir to combine.

Fold in Nuts.

Pour into the prepared pan and spread evenly.

Cool completely.

Use the extended foil to remove the fudge from the pan.

Peel away the foil and cut into squares.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Spiced Cinnamon Crescent Rolls with a Vanilla Glaze

If you're in the mood, or simply craving a Cinnamon Roll, here's an easy one to make.
Since these use a pre made dough, you don't have to make the dough from scratch, you can have them   sooner than other homemade recipes.
We love Cinnamon Rolls and my wife makes the best! However, in a pinch....... I can make these!
We found the Pillsbury Crescent Recipe Creations Dough at Albertson's,  our local grocery store.  The dough is seamless and perfect for this recipe.

Pumpkin Pie Spiced Cinnamon Rolls with a Vanilla Glaze:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Tin

1 tube of Pillsbury Crescent Recipe Creations.
8 TBS Butter, room temperature, divided.
1/4 C well packed Brown Sugar
1/4 C granulated Sugar
1 tsp Pumpkin Pie Spice
1 - recipe of  Vanilla Glaze, recipe to follow.

Melt 4 TBS of the Butter and pour it into the Pie Tin and swirl around to evenly cover the bottom.
Add:
Brown Sugar to the Butter and mix well.

Unroll the sheet of dough with the long side facing you on a cutting board or countertop.
Spread the remaining Butter evenly all over the dough, using your hands.

In a small bowl:
Granulated Sugar
Pumpkin Pie Spice
Sprinkle evenly over the dough, reserve some for the tops of the cut rolls.

Beginning with the long edge facing you, tightly roll the dough, away from you, into a log.
Slice the log into 8 even rolls.

Put them in the Pie Tin, cut side down.
Sprinkle with remaining Sugar/Spice mixture.
Bake for 20 minutes.
Flip the Tin over, into a platter and cover them with the Glaze, while they're still hot.


Vanilla Glaze:

1 C Confectioner's Sugar
4 TBS Heavy Cream
1 tsp Vanilla
Mix well in a small bowl to create the Glaze.
Pour evenly over the rolls.

Enjoy!
Peace in the Kitchen!

Pillsbury Crescent Pecan Bars

These are easy to make using Pillsbury refrigerated Crescent Dinner Rolls or Crescent Recipe Creations Dough.
I found the Crescent Recipe Creations at our local Albertson's Grocery Store.
This recipe is slightly adapted from a Pillsbury recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan, ungreased.

1 - 8oz. can of Pillsbury Refrigerated  Crescent Dinner Rolls or 1 - 8 oz. can of Pillsbury Crescent Recipe Creations refrigerated seamless dough. If you can fin the seamless, it makes baking just a little bit easier.

Filling:
1/2 C chopped Pecans
1/2 C granulated Sugar
1/2 C Lyle's Golden Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten

We have a British Store in our hometown of Grapevine, Texas ,where we buy Lyle's Syrup.
If you can find it, I highly recommend it. It's the only syrup I use.
We also bring it back from England.
Most of our European souvenirs are food related!

Unroll the dough and make 2 long rectangles.
Place them in the baking pan.
Press on the bottom and 1/2" up the sides.
Bake for 8 - 10 minutes.

In a mixing bowl:
Pecans
Sugar
Lyle's Golden Syrup
Butter
Vanilla
Eggs
Whisk Well.

Pour over the partially baked crust and continue baking for 18 - 20 minutes more.

Remove to a rack and cool for at least 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!