This looks absolutely sinful but......... yummy! I decided to simply post the link to the recipe.
Can we really have enough recipes for Dip? I can't. I seem to have a collection of them. Thank you Melissa for allowing me to share another one of your amazing recipes.
http://www.melissassouthernstylekitchen.com/fully-loaded-h…/
Enjoy!
Peace in the Kitchen!
Wednesday, April 15, 2015
Tuesday, April 14, 2015
Hershey's Kiss Rolls from Christina Tosi
I travel to France........ a lot! I'm passionate about all things French and that includes the ever so amazing Pain Chocolat, or Croissant Chocolat! We're fortunate to have a local French Bistro and Bakery in our little Texas town where they make the very best of both of those, this side of the River Seine!
I just received my copy of Christina Tosi's new cookbook titled, Milk Bar Life. I love everything about it.
The first recipe I've chosen to post is her Hershey's Kiss Roll.
Why didn't I think of this?
Here's my adapted version of her recipe. I have not changed the integrity of the original recipe. I just use my own verbiage and format to write it.
Hershey's Kiss Roll
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan. I recommend a simple design. Sprayed well with a non stick vegetable spray. I brush mine well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
4 -(8oz.) tubes of refrigerated crescent rolls.
32 Hershey's Kisses, unwrapped, of course!
Pop open the tubes of rolls on a clean kitchen surface.
Unravel the dough.
Separate the rolls.
With the palm of your hand, flatten out each triangle of dough.
Load each piece with a Hershey's Kiss.
Roll up the dough like a croissant.
Gather the edges of the dough together up around the Kiss so it's completely enclosed.
No need to roll them into perfect shapes, keep them a bit rustic.
Place the dough packets snuggly into the pan, staggering each one's position and stacking them on top of each other in a zigzag pattern. It helps to load more into the pan.
Bake for 30 - 40 minutes until the top is golden brown.
Remove the pan to a rack and allow to cool slightly before inverting the rolls onto a serving platter.
Break apart and........... eat!
Enjoy!
Peace in the Kitchen!
I just received my copy of Christina Tosi's new cookbook titled, Milk Bar Life. I love everything about it.
The first recipe I've chosen to post is her Hershey's Kiss Roll.
Why didn't I think of this?
Here's my adapted version of her recipe. I have not changed the integrity of the original recipe. I just use my own verbiage and format to write it.
Hershey's Kiss Roll
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan. I recommend a simple design. Sprayed well with a non stick vegetable spray. I brush mine well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour.) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
4 -(8oz.) tubes of refrigerated crescent rolls.
32 Hershey's Kisses, unwrapped, of course!
Pop open the tubes of rolls on a clean kitchen surface.
Unravel the dough.
Separate the rolls.
With the palm of your hand, flatten out each triangle of dough.
Load each piece with a Hershey's Kiss.
Roll up the dough like a croissant.
Gather the edges of the dough together up around the Kiss so it's completely enclosed.
No need to roll them into perfect shapes, keep them a bit rustic.
Place the dough packets snuggly into the pan, staggering each one's position and stacking them on top of each other in a zigzag pattern. It helps to load more into the pan.
Bake for 30 - 40 minutes until the top is golden brown.
Remove the pan to a rack and allow to cool slightly before inverting the rolls onto a serving platter.
Break apart and........... eat!
Enjoy!
Peace in the Kitchen!
Monday, April 13, 2015
Momma's Treasures (The Only Cookbook You Will Need to Make Your Own Collection of Family Recipes
I live in the small Texas town of Grapevine. I have many favorite shops and restaurants in town. I've mentioned many of them on my blog. Among them are The Main Street Bistro and Bakery, Tolbert's Restaurant, Redefined Coffee Shop, Good Things for All Seasons, and The British Emporium.
Today's post is about a cookbook signing event that Anne and I went to last weekend. It was held at Good Things for All Seasons on Main Street.
Patty Hensel is a Grapevine resident and she was signing copies of her cookbook, Momma's Treasures.
When I read the book, I noticed a quote from Tracy Wendt, owner of Good Things for All Seasons and I absolutely understood her comment..... "Comprehensive and resourceful. It will become the most used cookbook in your kitchen."
Patty said that when she got married, "finding a specific recipe when I wanted it was almost impossible. That led me to write this cookbook. Now recipes are organized and much easier to find and follow." That's exactly what I loved about this book.
I asked Patty for permission to blog about the book and post some of her recipes. I had her personalize my book "To The Hippy in the Kitchen"
It was a pleasure to meet you, have you autograph my copy of your book and taste a couple of your recipes at the book signing. Thank you to Good Things for All Seasons for hosting the event.
As I was preparing to write this post, I read the book from cover to cover and decided to choose a few recipes to post. That was not an easy task. I wanted to add many more as I continued to read them.
Instead of continuing to post additional recipes that I absolutely love, I've decided to post one and list the others and encourage my readers to order the book.
To order your copy, click on the link below:
www.mommastreasuresbook.com or www.pattyhensel.com.
Old-Fashioned German Potato Salad
Makes 6 - 8 servings
12 to 14 large new potatoes
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dry mustard
1/2 cup vegetable oil
1 cup white wine vinegar
1 cup chicken broth
3 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley
In large saucepan, add potatoes and enough water to cover. Over high heat, bring water to a boil. Reduce heat and simmer until potatoes are easily pierced with a fork, about 20 - 25 minutes. Cool enough to handle and peel while warm. Set aside.
In a small saucepan, combine sugar, salt, pepper, dry mustard, oil, vinegar, and broth, stirring well.
Place over medium heat and bring just to a boil, stirring until sugar is well-dissolved. Remove from heat.
Slice potatoes thin and place in a large bowl. Add just enough warm dressing to moisten potatoes. Gently blend in onions and parsley.
May be served warm or chilled.
Instead of continuing to post additional recipes that I absolutely love, I've decided to simply list them and encourage my readers to order the book.
Grandma's Old-Fashioned Cole Slaw
Cilantro Lime Dressing
Cheddar-Green Onion Muffins
Sweet Potato Crunch
Corn Souffle
New Mexico Green Chili Macaroni and Cheese
Oatmeal Cookies
Milky Way Cake
Grandma Kattner's German Apple Cake
Creamy Banana Pudding (we tasted this one)
Terrific Toffee (we tasted this one)
They were the first ones that I dog-eared as I went through the book.
You have to consider that I'm Vegetarian , but I have to mention there are so many meat recipes too.
In conclusion, I love this book and look forward to cooking baking and serving many of Patty's recipes.
Enjoy!
Peace in the Kitchen!
Today's post is about a cookbook signing event that Anne and I went to last weekend. It was held at Good Things for All Seasons on Main Street.
Patty Hensel is a Grapevine resident and she was signing copies of her cookbook, Momma's Treasures.
When I read the book, I noticed a quote from Tracy Wendt, owner of Good Things for All Seasons and I absolutely understood her comment..... "Comprehensive and resourceful. It will become the most used cookbook in your kitchen."
Patty said that when she got married, "finding a specific recipe when I wanted it was almost impossible. That led me to write this cookbook. Now recipes are organized and much easier to find and follow." That's exactly what I loved about this book.
I asked Patty for permission to blog about the book and post some of her recipes. I had her personalize my book "To The Hippy in the Kitchen"
It was a pleasure to meet you, have you autograph my copy of your book and taste a couple of your recipes at the book signing. Thank you to Good Things for All Seasons for hosting the event.
As I was preparing to write this post, I read the book from cover to cover and decided to choose a few recipes to post. That was not an easy task. I wanted to add many more as I continued to read them.
Instead of continuing to post additional recipes that I absolutely love, I've decided to post one and list the others and encourage my readers to order the book.
www.mommastreasuresbook.com or www.pattyhensel.com.
Old-Fashioned German Potato Salad
Makes 6 - 8 servings
12 to 14 large new potatoes
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dry mustard
1/2 cup vegetable oil
1 cup white wine vinegar
1 cup chicken broth
3 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley
In large saucepan, add potatoes and enough water to cover. Over high heat, bring water to a boil. Reduce heat and simmer until potatoes are easily pierced with a fork, about 20 - 25 minutes. Cool enough to handle and peel while warm. Set aside.
In a small saucepan, combine sugar, salt, pepper, dry mustard, oil, vinegar, and broth, stirring well.
Place over medium heat and bring just to a boil, stirring until sugar is well-dissolved. Remove from heat.
Slice potatoes thin and place in a large bowl. Add just enough warm dressing to moisten potatoes. Gently blend in onions and parsley.
May be served warm or chilled.
Instead of continuing to post additional recipes that I absolutely love, I've decided to simply list them and encourage my readers to order the book.
Grandma's Old-Fashioned Cole Slaw
Cilantro Lime Dressing
Cheddar-Green Onion Muffins
Sweet Potato Crunch
Corn Souffle
New Mexico Green Chili Macaroni and Cheese
Oatmeal Cookies
Milky Way Cake
Grandma Kattner's German Apple Cake
Creamy Banana Pudding (we tasted this one)
Terrific Toffee (we tasted this one)
They were the first ones that I dog-eared as I went through the book.
You have to consider that I'm Vegetarian , but I have to mention there are so many meat recipes too.
In conclusion, I love this book and look forward to cooking baking and serving many of Patty's recipes.
Enjoy!
Peace in the Kitchen!
Sunday, April 12, 2015
Macaroni and Cheese Gourmet Style
Everyone has a favorite recipe for Mac and Cheese. I thought I did until I started researching and creating recipes for it. I don't think you can ever have too many Mac and Cheese recipes. Here's one more to add to my collection.
Macaroni and Cheese Gourmet Style
Here's what you'll need:
Preheat the oven to 350 degrees
1 - (2 quart) deep dish casserole.
4 TBS Butter, divided
3/4 C Italian Herb Bread Crumbs
1/4 C Grated Parmesan Cheese
2 tsp Fresh Thyme Leaves, not chopped.
1 tsp salt, divided + additional to taste.
8 oz. Cavatappi Pasta, cooked according to directions.
2 1/2 C Whole Milk
1/2 small Onion, grated
1 Clove of Garlic, minced
2 TBS Flour
1 C Grated Fresh Fontina Cheese
1 C Grated Fresh Gruyere Cheese
1 C Grated Fresh Sharp White Cheddar Cheese
1/2 tsp Mustard Powder
1/8 tsp Cayenne Pepper
In a skillet on medium heat:
2 TBS Butter, heat until melted.
Add Bread Crumbs and sauté for 6 - 8 minutes.
Transfer to a bowl.
Add:
Parmesan Cheese
Thyme
1/4 tsp Salt
Mix well.
In a saucepan:
Milk, simmer just until warm and keep warm until the next step.
In a large saucepan on medium high heat:
2 TBS Butter, heat until melted.
Add:
Onion
Garlic
Sauté for 2 minutes.
Sprinkle with Flour, whisking constantly for 1 minute.
Slowly Whisk in the warm Milk.
Bring to a boil and immediately reduce heat to low, constantly stirring until it begins to thicken.
Add:
Fontina Cheese
Gruyere Cheese
Cheddar Cheese
Mustard Powder
Cayenne Pepper
3/4 tsp Salt
Whisk constantly until smooth and creamy.
Remove from heat.
Stir in Pasta.
Pour into the baking dish.
Bake 10 minutes.
Sprinkle with Bread Crumb mixture.
Bake an additional 8 - 10 minutes.
Remove to a rack to cool for 5 minutes before serving.
Enjoy!
Peace in the Kitchen!
Macaroni and Cheese Gourmet Style
Here's what you'll need:
Preheat the oven to 350 degrees
1 - (2 quart) deep dish casserole.
4 TBS Butter, divided
3/4 C Italian Herb Bread Crumbs
1/4 C Grated Parmesan Cheese
2 tsp Fresh Thyme Leaves, not chopped.
1 tsp salt, divided + additional to taste.
8 oz. Cavatappi Pasta, cooked according to directions.
2 1/2 C Whole Milk
1/2 small Onion, grated
1 Clove of Garlic, minced
2 TBS Flour
1 C Grated Fresh Fontina Cheese
1 C Grated Fresh Gruyere Cheese
1 C Grated Fresh Sharp White Cheddar Cheese
1/2 tsp Mustard Powder
1/8 tsp Cayenne Pepper
In a skillet on medium heat:
2 TBS Butter, heat until melted.
Add Bread Crumbs and sauté for 6 - 8 minutes.
Transfer to a bowl.
Add:
Parmesan Cheese
Thyme
1/4 tsp Salt
Mix well.
In a saucepan:
Milk, simmer just until warm and keep warm until the next step.
In a large saucepan on medium high heat:
2 TBS Butter, heat until melted.
Add:
Onion
Garlic
Sauté for 2 minutes.
Sprinkle with Flour, whisking constantly for 1 minute.
Slowly Whisk in the warm Milk.
Bring to a boil and immediately reduce heat to low, constantly stirring until it begins to thicken.
Add:
Fontina Cheese
Gruyere Cheese
Cheddar Cheese
Mustard Powder
Cayenne Pepper
3/4 tsp Salt
Whisk constantly until smooth and creamy.
Remove from heat.
Stir in Pasta.
Pour into the baking dish.
Bake 10 minutes.
Sprinkle with Bread Crumb mixture.
Bake an additional 8 - 10 minutes.
Remove to a rack to cool for 5 minutes before serving.
Enjoy!
Peace in the Kitchen!
Green Eggs and Chiles!
This is actually a re post of one of my recipes. I decided to change the name.
I was thinking about a famous children's book that was written by Dr. Seuss.
If Dr. Seuss had written a book for Vegetarians, it may have been titled, Green Eggs and Chiles instead of Green Eggs and Ham.
I hope you enjoy making this no matter what the title is.
It's a great recipe for Sunday Brunch!
Green Eggs and Chiles
1- 9"X13" casserole dish, buttered
350 degrees
10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or 4 - 4oz. cans ( whichever you can find)
In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.
Pour into the casserole dish
Bake for 40 minutes
Enjoy!
Peace in the Kitchen!
I was thinking about a famous children's book that was written by Dr. Seuss.
If Dr. Seuss had written a book for Vegetarians, it may have been titled, Green Eggs and Chiles instead of Green Eggs and Ham.
I hope you enjoy making this no matter what the title is.
It's a great recipe for Sunday Brunch!
Green Eggs and Chiles
1- 9"X13" casserole dish, buttered
350 degrees
10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or 4 - 4oz. cans ( whichever you can find)
In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.
Pour into the casserole dish
Bake for 40 minutes
Enjoy!
Peace in the Kitchen!
Thursday, April 9, 2015
Avocado Cream Dip
I live in Texas and this recipe is certainly an unusual way to serve a dip made with Avocados.
Every Texan has their favorite Guacamole recipe. I have mine and it's available on my Blog. This is another delicious dip made with Avocados.
2 ripe Avocados, roughly cut
1/2 C Sour Cream
2 TBS Apple Cider Vinegar
2 TBS Olive Oil
2 TBS finely Chopped Cilantro
1/2 tsp Salt
1/2 tsp Adobo Seasoning
Place all ingredients in a food processor and pulse until creamy smooth.
Transfer to a serving bowl.
Serve with Tortilla Chips, Toasted slices of Baguette Bread, Lavash Bread, or a variety of you favorite crackers.
Enjoy!
Peace in the Kitchen!
Herb Flavored Butters
We have a great French Bistro and Bakery in our town. I talk about it often. They have an amazing young Chef that's creative in the kitchen. He'll prepare most any special request, and he does that often for me because I'm Vegetarian. He never disappoints.
We had 19 family members for dinner on a Saturday evening and the most talked about item was a homemade herbed butter. He served it with a variety of crackers and breads. It was incredible. I did not get an exact recipe but I decided to post the basics.
The preparation is very similar to most herbed butters. You add or subtract as much of an herb or spice according to personal taste. The butter is usually whipped or at least at room temperature, and the added ingredients are mixed in by hand. The butter can be rolled into a log on waxed or parchment paper and then refrigerated until it sets. It's then sliced to serve.
It can also be prepared, and the final product spread into a crock, or a covered European butter dish and refrigerated. It should be brought back to room temperature before serving, allowing it to be easily spread, or served as a dip with lavash crackers, toasted slices of baguette bread, bagel chips, tortilla chips or wedges of fresh homemade flour tortillas.
Here are some examples of how you can flavor butter.
I'll start with the ingredients that were given to me for the butter served at the French Bistro.
Softened Butter
Finely chopped herbs :
Garlic Cloves
Chives
Parsley
Green Onion
Mix the herbs well and emulsify them with a mortar and pestle or in a food processor.
Transfer to a serving container and fold in the butter by hand.
Add a bit of Fleur de Sel according to taste and top it off with a drizzle of Balsamic Vinegar.
Here are some other favorites:
Each of these are started with 8 TBS (1 stick) of softened Butter at room temperature.
Mixed in a bowl with a hand mixer or in a Food Processor.
Cilantro/Lime
Cilantro, finely chopped
Lime Juice
Lime Zest
Mint/Lemon
A handful of finely chopped fresh Mint leaves.
The zest of 1 Lemon
Thyme/Honey
A few fresh sprigs of Thyme, leaves only, finely chopped.
1 tsp Honey
Chive/Black Pepper
Finely chopped Chive
Fresh Cracked Black Pepper
Parsley/Shallot
Finely chopped Parsley
1/2 of a Shallot, minced
I hope you take some time to create homemade Herbed Butter for yourself or for guests.
Enjoy!
Peace in the Kitchen!
We had 19 family members for dinner on a Saturday evening and the most talked about item was a homemade herbed butter. He served it with a variety of crackers and breads. It was incredible. I did not get an exact recipe but I decided to post the basics.
The preparation is very similar to most herbed butters. You add or subtract as much of an herb or spice according to personal taste. The butter is usually whipped or at least at room temperature, and the added ingredients are mixed in by hand. The butter can be rolled into a log on waxed or parchment paper and then refrigerated until it sets. It's then sliced to serve.
It can also be prepared, and the final product spread into a crock, or a covered European butter dish and refrigerated. It should be brought back to room temperature before serving, allowing it to be easily spread, or served as a dip with lavash crackers, toasted slices of baguette bread, bagel chips, tortilla chips or wedges of fresh homemade flour tortillas.
Here are some examples of how you can flavor butter.
I'll start with the ingredients that were given to me for the butter served at the French Bistro.
Softened Butter
Finely chopped herbs :
Garlic Cloves
Chives
Parsley
Green Onion
Mix the herbs well and emulsify them with a mortar and pestle or in a food processor.
Transfer to a serving container and fold in the butter by hand.
Add a bit of Fleur de Sel according to taste and top it off with a drizzle of Balsamic Vinegar.
Here are some other favorites:
Each of these are started with 8 TBS (1 stick) of softened Butter at room temperature.
Mixed in a bowl with a hand mixer or in a Food Processor.
Cilantro/Lime
Cilantro, finely chopped
Lime Juice
Lime Zest
Mint/Lemon
A handful of finely chopped fresh Mint leaves.
The zest of 1 Lemon
Thyme/Honey
A few fresh sprigs of Thyme, leaves only, finely chopped.
1 tsp Honey
Chive/Black Pepper
Finely chopped Chive
Fresh Cracked Black Pepper
Parsley/Shallot
Finely chopped Parsley
1/2 of a Shallot, minced
I hope you take some time to create homemade Herbed Butter for yourself or for guests.
Enjoy!
Peace in the Kitchen!
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