Frozen Texas Margarita Bars

I happen to live in the city where the Frozen Margarita Machine was invented over 40 years ago.

Frozen Margarita Revolutionary: The Man and the Machine What do you get when you mix one part feisty entrepreneur, one part thirsty Tex-Mex lovers and a secret family recipe? Answer: THE WORLD'S FIRST FROZEN MARGARITA MACHINE. It was 1971, Mariano Martinez had just opened his first restaurant. It was an instant sensation - unfortunately! “We couldn’t make our margaritas fast enough,” remembers Mariano,  “And our bartenders? They were just trying to keep those blenders going and the customers from doing the same!” After many sleepless nights, Mariano stopped for coffee in his neighborhood 7-11. As he watched a Slurpee machine go round and round, his own wheels started turning. An old soft-serve ice cream machine, his father’s secret recipe and a whole lot of tinkering (and taste-testing!) later, the first Frozen Margarita Machine was born in Dallas, Texas. I have many various recipe on the blog for Margaritas and for Margarita Pie. This is my latest Margarita recipe. These are non alcoholic! You may want to serve them with a Frozen Margarita! Frozen version or Liquid version! Frozen Texas Margarita Bars: Here's what you'll need: Preheat the oven to 350 degrees. 1 - 9" X 13" pan Line the entire pan with foil. (I cut one piece to fit the length and another to fit the width and leave about 2" hanging over. Crust: 15 Graham Crackers, crushed in a Food Processor. 1/2 C Granulated Sugar 8 TBS Butter Add the Sugar and the Butter to the Crackers and pulse just until well combined. Press the mixture into the bottom of the pan, not up the sides. Bake for 8 - 9 minutes. Remove the pan to a rack to cool completely. Prepare the filling. FIlling: 3/4 C of thawed Frozen Margarita Concentrate ( You can also use a Margarita Mix Concentrate from a Bottle) 1 - 14oz. can of Sweetened Condensed Milk 1 - 8oz. container of frozen Cool Whip, thawed. Sea Salt for Garnish. In a large mixing bowl with an electric hand mixer on low speed: Margarita Mix Sweetened Condensed Milk Beat until creamy smooth. Fold in the Cool Whip, by hand. Spread evenly over the baked crust. Cover with plastic wrap or foil. Freeze for at least 3 hours or overnight. Just before serving lift the bars out of the pan and transfer them to a cutting board, sprinkle evenly with Sea Salt and cut into squares. Transfer the squares to a serving platter and serve immediately. Enjoy! Peace in the Kitchen! He also created La Hacienda Ranch restaurants in the Dallas, Ft. Worth area. There is one just across the highway from where we live. When it first opened, they served their beverages in a logo glass. Every time we ate there I would ask if I could buy some of the glasses, and I did!  And I kept eating there and buying their glasses. They no longer have the glasses. I still have mine!

Chubby Chocolate Cookies

This recipe is from Southern Living.
The name alone evokes a cookie that has to be irresistable to chocolate lovers.

Here's what you'll need:
Preheat the oven to 325 degrees.
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper

6 - 1oz. Semi Sweet Chocolate Squares, coarsely chopped
2 - 1oz. Unsweetened Chocolate Squares, coarsely chopped
5 1/4 TBS Butter
3 Large Eggs
1 C Granulated Sugar
1/4 C Flour
1/ tsp Baking Powder
1/8 tsp Salt
2 C Semisweet Chocolate Chips
2 C Coarsely Chopped Pecans
2 C Coarsely Chopped Walnuts

In a saucepan  on low heat:
All of the Chocolate Squares
Butter
Heat until melted and smooth and creamy smooth.
Remove from heat and set aside.

In a large mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Beat until well incorporated, about 3 minutes.
Add:
Chocolate mixture and continue beating until smooth.

In a small bowl:
Flour
Baking Powder
Salt
Whisk well.
Gently fold it into the Chocolate batter by hand, just until combined. Don't over mix.

Fold in by hand:
Chocolate Chips
Pecans
Walnuts

Use a 1 1/2" Cookie Scoop and drop the dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Rhubarb Cobbler in a Cast Iron Skillet

Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.

Rhubarb Cobbler in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.
3/4 C Dark Brown Sugar
4 TBS Butter, melted and set aside, divided.
2 Large Eggs, beaten
1/2 C Half and Half
1 tsp Vanilla
1 1/2 C Flour
2 tsp Baking Powder
1 C Granulated Sugar

In a large mixing bowl:
Rhubarb
Brown Sugar
Toss well, set aside.

In a medium mixing bowl:
3 TBS melted Butter
Eggs
Half and Half
Vanilla
Whisk well.

Add:
Flour
Baking Powder
Granulated Sugar
Whisk well until thick and smooth.
Pour into the skillet.
Evenly distribute the Rhubarb over the top.
Drizzle with remaining Butter.
Bake 40 - 45 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Cowboy Quiche in a Springform Pan

This is a quiche that even a cowboy will eat!

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9" Springform Pan sprayed with a Vegetable Spray
A foil lined sheet pan.

This is the pan I use. It has a tempered glass bottom.
I use it for my Cheesecake too. 

Cowboy Quiche:

2 tsp Vegetable Oil
2 1/4 C Whole Milk
2 TBS Butter
1/2 C Stone Ground Grits
2 tsp Salt,divided
1 tsp Pepper, divided
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
2 1/2 C Shredded Queso Quesadilla Cheese, divided
6 Large Eggs
2 1/2 C Half and Half
1 C Heavy Cream
1/3 C diced Sweet Onion
Vegetarian Bacon Bits for Garnish
Chunky Picante Sauce or Salsa when served.

In a saucepan on medium heat:
Oil, until hot.
Milk Butter
Bring to a boil.

Whisk in:
Grits
1 tsp Salt
1/2 tsp Pepper
Whisk constantly for 15 minutes.
It will begin to thicken.
Remove from heat.
Allow to rest for 10 minutes.
Fold in 1 C Cheese.
Rest again for 10 minutes.
Mix in 1 Egg.
Pour into the pan and bake 25 minutes.
It should be browned and set.

Remove to a rack.
Immediately sprinkle with remaining cheese.
Allow to rest for 15 minutes.

Reduce the oven to 325 degrees.

In a large mixing bowl:
Half and Half
Cream
Onion
Remaining Eggs
1 tsp Salt (remaining)
1/2 tsp Pepper (remaining)
Adobo Seasoning
Cayenne Pepper
Whisk well.
Pour this mixture over the Grits.
Place the pan on the foil lined Sheet Pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack.
Sprinkle generously with Vegetarian  (or real)  Bacon Bits.
Allow to rest for at least 20 minutes.
Remove the Quiche  from the Springform Pan to a serving platter.

Serve with your favorite Chunky Picante Sauce or Salsa.

Enjoy!
Peace in the Kitchen!

Brandy Flambeed, Hearty Burgundy Punch

This is a great Holiday Punch........ or, anytime of the year!

Brandy Punch

1 1/4 C Water
1 1/4 C Dark Brown Sugar
2 Cinnamon Sticks, broken in half.
4 Whole Cloves
2 - 4" Strips of Orange Peel
2 - 750 ml. Bottles of Hearty Burgundy
1 C Fresh Orange Juice
1/2 C Fresh Lemon Juice
4 C Brandy......... the best you can afford!
1 Whole Nutmeg

1 - Ladle of Brandy to be flambeed over the punch bowl!

In a large Stock Pot:
Water
Sugar
Cinnamon
Clove
Orange Peel

Bring to a boil just until the sugar is completely dissolved.
Add:
Wine and heat on low.

Pour it into a heatproof glass or ceramic punch bowl.
Add:
Orange Juice
Lemon Juice

Fill a Ladle with Brandy and ignite it over the punch bowl.
Pour it into the bowl.
Add remaining Brandy.
Grate some fresh Nutmeg of the Punch.

Enjoy!
Peace in the Kitchen!

Macaroni and Cheese

I know we all have our favorite recipes for Macaroni and Cheese. I certainly do. I also have an original one that I created.
It's considered one of America's favorite comfort foods.
I recently saw this one on a page that I follow.

Notes:

I would use a 9" X 13 " casserole dish.

If it's difficult to read it:

Preheat the oven to 325 degrees.

Melt 3 TBS of butter and pour it into the casserole dish.
Add 2 1/2 C uncooked Elbow Macaroni and stir well to coat the macaroni.
Add:
1/2 tsp Salt
1/4 tsp Pepper
2 C  Grated Cheddar Cheese, I use Sharp.
1 Quart of Whole Milk
Cover with Aluminum Foil.
Bake for 1 hour.

Enjoy!
Peace in the Kitchen!

Corn Soufflé Pudding

I love Corn Casseroles and if you follow my blog you'll know that I have many recipes for them.
Here's just another one that I just added to the blog.
It doesn't have to be Thanksgiving to serve Corn!

Corn Soufflé Pudding

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Baking Dish well buttered.

6 C Corn (fresh or frozen that's been thawed)
1/4 C Granulated Sugar
3 TBS Flour
2 tsp Baking Powder
1 1/2 tsp Salt
6 Large Eggs
2 C Heavy Cream
8 TBS Butter, melted

In a medium mixing bowl:
Sugar
Flour
Baking Powder
Salt
Whisk well.

In a large mixing bowl:
Eggs
Heavy Cream
Butter
Whisk well.

Gradually add the Sugar mixture to the Egg mixture.
Whisk well until smooth.

Fold in Corn by hand.
Pour into the casserole dish.
Bake 40 - 45 minutes.

Enjoy!
Peace in the Kitchen!