There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake: One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Ca...

Chocolate Chunk Cookies from The Barefoot Contessa

This is my idea of the perfect Chocolate Chip cookie. I decided to simply post the link to her page. It's easier than rewriting it.

Chocolate Chunk Cookies Recipe : Ina Garten - Food Network

Enjoy!
Peace in the Kitchen!

Basic Cornbread in a Cast Iron Skillet + Quick and Easy Jalapeño & Cheese Cornbread

I live in Texas and we all have our favorite recipe for Cornbread.
I never thought about posting a basic Cornbread recipe. I saw someone online asking for a recipe. I decided to post my favorite one.
I call it Basic because there's nothing fancy about it. I have other recipes that may be considered more than Basic. There are so many options that can be added to Cornbread.

Basic Cornbread:

Here's what you'll need:
1 - 10" Cast Iron Skillet
You'll preheat the oven with the pan and the oil.

4 TBS Vegetable Oil
2 C Cornmeal
1/2 C Flour
1 TBS Baking Powder
1 tsp Salt
1 Egg
2 C Buttermilk
Melted Butter to brush the top of the bread as soon as it comes out of the oven.

Pour the Oil in the Skillet, put it in the oven at 450 degrees.
Leave it there as it preheats.
Prepare the batter while the Oil gets hot.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a medium bowl:
Egg
Buttermilk
Whisk well.
Add this to the dry ingredients and whisk just until combined. Don't over mix the batter.

Remove the Skillet from the oven and slowly pour in the batter.
Bake for 20 minutes.
It should be golden brown and the sides begin to pull away from the pan.

Remove the pan to a rack and immediately brush well with melted butter.

Enjoy!
Peace in the Kitchen!



Here's a recipe for a Quick and Easy Jalapeño & Cheese Cornbread:

1 - box of your favorite Cornbread Mix
1 C Diced Jalapeno's (I buy Pickled Nacho Jalapeños in a jar and dice them)
1 1/2 C Sharp White Cheddar Cheese
1 C Corn
Mix all ingredients in a large bowl and bake according to package directions.

Enjoy!
Peace in the Kitchen!

Lemon Ice Box Pie

I was going to dedicate an entire post to Ice Box Pies. I posted one for Strawberry and then I got busy and then I had this one in a folder, so I decided to post it, and now I'm tired. Anyway, here's my favorite Lemon Ice Box Pie recipe. You can search the one for Strawberry Ice Box Pie.
I may add other recipes later.

Lemon Ice Box Pie:

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan. Wrap the bottom and sides with heavy duty foil.


14 Graham Crackers
1/4 C Granulated Sugar
1/4 tsp Salt
6 TBS Butter, melted
2 - 14 oz. cans of Sweetened Condensed Milk
1 1/4 C Lemon Juice
2 TBS Lemon Zest
8 Large Egg Yolks

Homemade Whipped Cream to garnish each slice!


In a Food Processor:
Graham Crackers
Sugar
Salt
Process until crushed but not powdered.

Add:
Butter
Pulse until the crumbs are just moistened.
Press onto the bottom and up 2/3 of the side of the pan.
Place on a Sheet Pan and set aside.

In a mixing bowl:
Milk
Lemon Juice
Whisk well.

In a large mixing bowl with an electric hand mixer:
Egg Yolks
Lemon Zest
Beat until pale yellow.
Add the Milk mixture and continue beating until smooth.
Pour into the Crust.
Bake 25 minutes.

Remove the pan to a rack to cool for 1 hour.
Cover with Plastic Wrap and Freeze overnight.

When you're ready to serve:
Remove the foil.
Wrap a damp, warm kitchen towel around the pan.
Open the ring and release the Pie.
Slice the Pie with a warmed Chef's knife to serve.

Top with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Easy Chocolate Cherry Cake in a 9" X 13" Casserole Pan

This is a great cake to make when you need a last minute, easy dessert. Chocolate and Cherry are two great flavors that go together well.


Chocolate Cherry Cake:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" Casserole Pan sprayed with a Vegetable Cooking Spray.

Cake ingredients:

1 Devil's Food Cake Mix
1 Can of Cherry Pie Filling
2 Eggs, beaten
1 tsp Vanilla
1/2 C Chocolate Chips


Icing:

1/3 C Half and Half
5 TBS Butter
1 C Granulated Sugar
1 C Chocolate Chips
1/2 C Chopped Toasted Pecans

In a large mixing bowl:
Cake Mix
Pie Filling
Eggs
Vanilla
Chocolate Chips.
Mix together by hand until well combined.
Pour into the Dish.
Bake 35 - 40 minutes

Remove the pan from the oven and cool 5 minutes.
During cooling, prepare the Icing.

In a saucepan on medium high heat:
Half and Half
Butter
Sugar
Chocolate Chips
Bring to a boil.
Boil for 1 minute stirring constantly until Creamy Smooth.

Pour over the Cake.
Sprinkle with Pecans.
Allow to cool completely.

Enjoy!
Peace in the Kitchen!

Pain Au Chocolat, American Style + other Croissant Recipes!

When we visit France we have Pain Au  Chocolat and a good cup of Cafe Creme at the local Patisserie.

I've always wanted to make them at home but making the perfect Croissant dough is very time consuming. Here's an easy way to prepare them.

Pain Au Chocolat, American Style:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls

1/2 C Chocolate Chips

Confectioner's Sugar

Separate 8 triangles of dough.
Place 1 TBS of Chocolate Chips on the widest end of the dough.
Roll the triangle and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!



I realize that we're in the hottest part of the summer in Texas, but I always start planning holiday decor and holiday recipes early. I recently discovered these Croissants and I'll make them for breakfast during the entire holiday season, Thanksgiving and Christmas. These would be nice on Christmas morning with a good cup of coffee.  I love Pumpkin Pie and I have a recipe that I make every Thanksgiving, made with fresh pumpkin. After I made it the first time, it's the only Pumpkin Pie recipe I make. This recipe will probably end up another Best of the Best Recipe in my collection. I researched several versions of these and I think the original one from Pillsbury is the best.

Pumpkin Pie Croissants

1 - 8oz. package of Cream Cheese, softened
1 - 15oz. can of Pumpkin, about 2 cups.
1 - 14oz. can of Sweetened Condensed Milk
2 TBS Flour
2 TBS Cinnamon
1 tsp Pumpkin Pie Spice
1 C finely chopped Pecans
4 - 8oz. packages of Pillsbury refrigerated Crescent Rolls
Granulated Sugar

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper.

Unroll the Crescent Rolls and separate them.

In a medium mixing bowl:
Cream Cheese
Pumpkin
Milk
Flour
Cinnamon
Pumpkin Pie Spice

Mix well with a Blending Fork. ( This step is important, I've made them by mixing it with an electric mixer and the batter is too thin. The mix needs to be thick and spreadable.) That's why the Cream Cheese has to be at room temperature and spreadable before adding the other ingredients.

Spread 1 1/2 TBS of the filling evenly over each triangle of dough.
Evenly sprinkle some chopped Pecans over the filling.
Roll each piece of dough beginning at the widest end to form the Croissant.

Sprinkle the top of each roll with a bit of granulated Sugar.
Bake for 11 - 13 minutes until golden brown.


NOTE:
Another option is 1 TBS of Nutella topped with Chopped Pecans.
(I refrigerate the Nutella before making these)
Dust with Confectioner's Sugar to serve.

Enjoy!
Peace in the Kitchen!


Fruit Filled Croissants

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 - 8 oz. roll of refrigerated Pillsbury Crescent Dinner Rolls
Your favorite Pie Filling or Jam.
Confectioner's Sugar

Separate 8 triangles of dough.
Place 2 TBS of Pie Filling on the widest end of the dough.
Roll the triangle from the widest end and seal the dough with a dab of water.

Bake for 11-13 minutes, until golden brown.
Remove the pan to a rack and cool for 10 minutes.
Transfer the Rolls to a rack and cool completely.

Dust the rolls with Confectioner's Sugar just before serving.

Enjoy!
Peace in the Kitchen!

1960's Cherry Dessert

My mother made this dessert often. It was one of my favorites. I think it was served for every special occasion , Holidays, Graduation, Anniversaries, Birthdays, Funerals....... almost every time our family had a gathering my mother made it.  I still love it.


Cherry Dessert:

1 - 21oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. tub of Frozen Cool Whip, thawed
1 C Miniature Marshmallows.

In the 60's recipes were very easy to prepare:

Stir all of the ingredients together in a large serving bowl.
Cover and refrigerate overnight.

Enjoy!
Peace in the Kitchen!