Buttermilk Biscuits from Blue Jean Chef.

Easy Buttermilk Biscuits from Blue Jean Chef

I love homemade Buttermilk Biscuits. This recipe is easy and looks delicious. I'm simply posting a link to the original video and recipe. You don't have to be afraid of biscuits anymore. I just received the video from a friend. 

https://youtu.be/yVfe4axM55Q

If you don't want to make them by the video, I've posted the recipe on the Blog under "Easy Biscuits".

Enjoy!

Peace in the Kitchen!

Texas Creamed Corn Cakes with Spicy Aioli Sauce

I can never have enough recipes with Corn.  I don't usually fry food but I like these Corn Cakes. They're Texas through and through!
I serve them as an Appetizer or an accompaniment with Soup.

Here's what you'll need:
1 Cast Iron Skillet

1 -  recipe of Spicy Aioli Sauce:
1 C Mayonnaise
1 TBS Tabasco Sauce
2 TBS Honey
Mix together in a bowl, cover and refrigerate until ready to serve.



1 1/3 C Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1 - Can of Creamed Corn
1 Egg, beaten
1- 4 oz. Can of Diced Green Chiles

Vegetable Oil for frying

Dry Ingredients
In a large mixing bowl, sift together:
Flour
Baking Powder
Salt

Wet Ingredients
In a small bowl:
Corn
Egg
Green Chiles
Stir well by hand.
Add to the Dry ingredients and mix until well combined.

Heat at least 1" of Oil in the Skillet.
Make sure it's very hot before frying the Cakes.
Drop 1/4 C of batter, for 1 Cake, into the Hot Oil.
Fry for 2 minutes on each side.
Remove Cakes to a Platter lined with Paper Towels to drain.

Serve hot with Spicy Aioli Sauce.

Enjoy!
Peace in the Kitchen!

Hazelnut Brownie Cheese Cake

I love anything made with a Hazelnut flavor. That includes Toasted Hazelnuts and any recipe made with them, Hazelnut Liqueur and Nutella Chocolate Hazelnut Spread. I often combine all of these flavors in one recipe. I recently won second place in our local Holiday Cookie Contest with a Hazelnut Cookie.
I consider this to be one of my decadent desserts. You know? the one where your family and guests think you're a great Pastry Chef!
This would be the perfect Valentine Dessert.

Hazelnut Brownie Cheese Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform Pan brushed 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.

1 Box of your favorite Brownie Mix. I use Ghirardelli.
1 1/2 C Dark Chocolate Chips (Ghirardelli)
12 oz. of Cream Cheese, room temperature
1/2 C Granulated Sugar
8 TBS Butter, softened and divided
2 C thawed Cool Whip
1 C Mini Milk Chocolate Chips
1/2 C Dark Brown Sugar
1/4 C Confectioner's Sugar
1/4 C Whole Milk
2 tsp Vanilla
1 small Jar of Nutella (I heat the jar, slightly, in a microwave if it's too difficult to spread)
1/2 C Toasted and Chopped Hazelnuts. (I toast them on the stove in a dry Cast Iron Skillet for a few minutes)
1 Jar of Hot Fudge Sauce for Garnish.

Bake the Brownie Mix in the Springform Pan according to package directions.
Remove to a rack and cool completely.

In a small glass microwave safe bowl:
Chocolate Chips
Heat and melt until creamy smooth. Stir often.
Set aside to cool.

Cheese Cake Filling:

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Sugar
Butter
Beat until well combined at least 3 minutes.
Slowly add the melted chocolate. Stirring until completely incorporated.
Remove bowl from the Mixer.
Fold in Cool Whip by hand.
Fold in Mini Chocolate Chips by hand.

Spread the Nutella evenly over the cooled Brownie.
Sprinkle evenly with Chopped Hazelnuts.
Pour in the Filling and carefully spread over the Nutella and Hazelnuts.
Cover with Plastic Wrap and refrigerate at least 1 hour.

When ready to serve, release the Brownie from the Pan and transfer to a Serving Platter. I always leave the bottom of the Springform Pan intact. You don't need to try and remove the Brownie from the bottom of the pan.
Drizzle individual servings with Hot Fudge Sauce.

Enjoy!
Peace in the Kitchen!

America's Favorite Corn Spoon Bread

Here's an easy Spoon Bread that uses a box of Jiffy Corn Muffin Mix. Sometimes it's easier than making it from scratch and just as good.
I happen to like the simplicity of this recipe. There are no added ingredients. No Cheese, No Onions, No Green Chiles.

Here's what you'll need:
Preheat the oven to 375 degrees
1 - 2 qt. Casserole brushed well with Vegetable Oil.

1 Box of Jiffy Corn Muffin Mix
1 Can of Cream Style Corn
1 Can of Whole Corn Kernels, drained
8 TBS Butter, melted
1 C Sour Cream
3 Large Eggs, beaten
1/2 tsp Salt

In a Large Mixing Bowl:
Jiffy Mix
Cream Corn
Corn Kernels
Butter
Sour Cream
Eggs
Salt
Mix well.
Pour into the Casserole.
Bake 35 - 40 minutes.

Enjoy!
Peace in the Kitchen!

Coconut Cream Pie, a simple recipe!

I love a very basic, not fancy, no meringue Coconut Cream Pie. There are those that aren't fans of Coconut but if you are, this is a great Coconut flavored Pie.

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


1 C Sweetened Flaked Coconut
3 C Half and Half
2 Eggs, beaten
3/4 C Granulated Sugar
1/2 C Flour
1/4 tsp Salt
1 tsp Vanilla
1 C of thawed Cool Whip

Toast the Coconut in a single layer, on a Sheet Pan, for 5 minutes.

In a Saucepan on Low Heat:
Half and Half
Eggs
Sugar
Flour
Salt
Stir to combine well.
Bring to a boil, stirring constantly.
Immediately remove from heat.

Stir in:
3/4 C of the Toasted Coconut
Vanilla

Pour the filling in the Pie Shell.
Refrigerate for 4 hours.

Garnish with Cool Whip and reserved Coconut.

Enjoy!
Peace in the Kitchen!

Choco - Coconut Bars a Vintage recipe from Hutchison, Kansas

This is another Vintage Recipe from a newspaper in Kansas dated Sept. 20, 1981. It was in-between the pages of one of the cookbooks that I bought at the Mennonite Central Conference Sale at the Kansas State Fairgrounds. My wife is from a neighboring town. We try to attend the Sale every Spring. I started this Blog with vintage recipes from my Aunt Faye and I'm an avid collector of vintage recipes.
According to the article, this was a first place winning recipe at the Kansas State Fair. It was entered by Kathryn Robinson from Buhler, Kansas. It was entered in the Governor's Cookie Jar Category.

I'm posting the recipe as it was written in the Hutchinson News. Sunday, September 20, 1981.

Choco - Coconut Bars

1 1/2 C Flour, sifted
1/2 C Brown Sugar
1/2 C Margarine (today I would use Butter)
1/4 tsp Salt
1 - 6 oz. package of Chocolate Chips
2 Eggs
1 C Brown Sugar
1 tsp Vanilla
2 TBS Flour
1/2 tsp Baking Powder
1/4 Salt
1 1/4 C Flaked Coconut

Combine first four ingredients; work with pastry blender until crumbly.
Pat evenly into engrossed 13 by 9 by 2 inch pan.
Bake at 375 degrees for 10 minutes.
Sprinkle chocolate chips over the hot crust; return to oven for about 1 minute to soften.
Remove from oven and spread chocolate evenly.
Beat eggs until thick and light colored; beat in sugar and vanilla.
Stir in flour mixed with baking powder and salt, then coconut.
Spread evenly over chocolate layer.
Bake at 375 degrees for 15 - 20 minutes.
Cool and cut.
Makes 3 dozen 3 by 1 - inch bars.

Enjoy!
Peace in the Kitchen!

Krispies ( A Vintage 70's recipe)

I hesitated to post this recipe because I think a lot of people have it , or something similar.
I've seen it made with Graham Crackers lining the pan and even made with Saltine Crackers. However, in this recipe, the Graham Crackers are crushed.
I refer to these as Iconic All American Recipes.
This one came from a piece of paper tucked into one of the cookbooks I bought at the Mennonite Central Conference Sale in Kansas.


Here's what you'll need:
Preheat the oven to 350 degrees.

1 - 9" X 9" Baking Pan.  Brush 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. The original recipe calls for an 8" X 10 " but I've never seen one. I suppose you could also use an 8" X 8"Pan.

16 TBS Butter ( this is 2 sticks)
1 C Brown Sugar
1 C Chopped Pecans
24 Graham Crackers, crushed and set aside in a bowl.
1 C Flaked Coconut

In a Saucepan on medium heat:
Butter
Brown Sugar
Heat to melt Butter and Boil for at least 2 minutes.
Remove from heat.

Add:
Pecans and stir to combine well.

Spoon the Crackers into the Baking Pan. Spread out evenly.
Carefully add the hot sugar mixture and spread it with an offset spatula.
Sprinkle evenly with Coconut.
Bake for 10 minutes.
Watch it carefully so it doesn't over bake. It's easy to burn it.

Enjoy!
Peace in the Kitchen!