Potato Slices Baked in a Muffin Tin

Here's an great alternative to Baked or Mashed Potatoes. These are thinly sliced Potatoes baked in Muffin Tins. They're flavored with Butter, Herbs and Spices. They're a decadent side dish that will impress your guests.

Here's what you'll need:
Preheat the oven to 375 degrees.
Muffin Tins greased well with Softened Butter.
A Mandoline Slicer

The ingredients are estimated amounts, you can certainly use more according to taste.
10 Yukon Gold Potatoes, Peeled and thinly slice to 1/16" on a Mandoline Slicer.
4 TBS Butter, melted + additional for garnish.
4 TBS of Freshly Shaved Parmesan Cheese + additional for garnish.
1 tsp Garlic Powder
3 TBS Chopped Fresh Thyme leaves + additional for garnish.
Salt and Pepper to taste

In a very Large Bowl........ large enough to toss the Potatoes Slices by hand.
Melted Butter
Cheese
Garlic Powder
Thyme Leaves
Salt and Pepper
Mix well.

Add:
Potato Slices
Gently toss by hand to coat the potatoes well.

Stack the slices in the Muffin Tin until each well is full.
Bake for 1 hour.
Remove the pan to a rack.
Remove the stacks to a serving platter.
Garnish the tops of each stack with additional melted Butter, Cheese and Thyme Leaves.

Enjoy!
Peace in the Kitchen!

Fig and Stilton Cheese Appetizers

I love the combination of Fig and Stilton Cheese. This is a simple and easy appetizer that's very tasty.

Here's what you'll need:
Preheat the oven to 375 degrees.
Several Large Rimmed Sheet Pans
Parchment Paper


1 - 14oz. package of Frozen Puff Pastry, thawed but still cold.
Bonne Maman Fig Preserves
Stilton Cheese, crumbled.


Roll out the Pastry to a 16" X 11 1/2" rectangle, on a floured surface.
Trim it to 15" X 10 1/2".
Transfer it to one of the Sheet Pans.
Cut 1 3/4" squares.
Freeze them for at least 30 minutes.

Line a Sheet Pan with Parchment Paper.
Place 12 of the Squares onto the Pan.
Add another layer of Parchment Paper.
Place another Pan on the top.
Repeat this with as many Pans as you have until all of the Squares are ready to bake.
If you don't have enough Pans, bake them is stages.
Make sure that the top is a Sheet Pan.

Bake for 35 minutes.
Remove the Pans to a rack to cool completely.
Transfer as many Squares as you can onto a Sheet Pan lines with Parchment Paper.
Top each Square with some of the Fig Preserves and sprinkle with some Crumble Stilton Cheese.
Return to the oven to bake for an additional 5 minutes.
The Cheese should be melted.

Transfer to a Serving Platter and serve them warm.

Enjoy!
Peace in the Kitchen!

Nordic Ware Bunny Cakelet Pan

I purchased the Nordic Ware Bunny Cakelet Pan for Easter. This is the recipe for that specific pan.

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the Pan 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 C Granulated Sugar
8 TBS Butter, melted and set aside to cool slightly.
1 1/2 C Flour
1/2 C Whole Milk
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
2 Eggs
Confectioner's Sugar for Dusting

In a Large Mixing Bowl with a Hand Mixer on Low:
Sugar
Butter
Mix until blended.
Increase Speed to Medium.
Mix until light and fluffy.

Add:
Flour
Milk
Baking Powder
Vanilla
Salt
Eggs
Beat until completely combined.

Divide Batter evenly among the wells.
Bake for 20 - 30 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack to cool for 10 minutes.
Invert the cakes onto the rack to release them and allow to cool completely.

Just prior to serving, transfer the cakes to a Serving Platter and dust generously with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Ricotta Cheese Pie

Cheesecake or Cheese Pie! An endless debate without a definitive answer.
Graham Cracker Crust vs. Pie Dough Crust?
Cream Cheese vs. Ricotta?
Bain Marie vs. Baked without Steam?
Or is Cheesecake really considered a Custard Pie?
However you describe the difference, simple Enjoy!
I have a favorite recipe for Cheesecake and it's the only one I make. Here's my choice when it comes to Cheese Pie!


Ricotta Cheese Pie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Deep Dish Pie Pan and enough of your favorite Pie Crust Dough to cover the bottom and up the sides.

Place the Crust in the Pie Pan so it covers the bottom and up the sides.
Cover with Plastic Wrap and refrigerate.

Filling:
15 oz. Ricotta Cheese
1 C Granulated Sugar
1 TBS Flour
1 TBS Orange Zest
1 tsp Orange Extract
4 Eggs
1 C Golden Raisins
Bonne Maman Orange Marmelade.
1 - recipe of Homemade Whipped Cream. (recipe to follow)

In a Large Mixing Bowl:
Cheese
Sugar
Flour
Orange Zest
Orange Extract
Mix well by hand.

In a Medium Bowl:
Eggs
Whisk well by hand for 5 minutes.
Fold into the Cheese Mixture by hand.
Fold in Raisins.
Mix well.
Pour into the Crust.
Bake for 50 minutes.

After 50 minutes:
Crack open the Oven Door and allow the Pie to rest until completely cooled.

Remove and brush generously with Orange Marmalade.

Serve individual slices with Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Tex - French Bar Nuts

I created this recipe for Bar Nuts.
This is a combination of Texas Spice and French Sea Salt and Herbs. It has a Sweet Savory and Spicy flavor.
If we're having a party I double or triple the recipe. They don't last long.

The Nut are pre-roasted before they get the Spice Mix.

Buttered,Sugared, Salted, Herbed and Spiced.
Back in the 350 degree oven that's been turned off.
They can stay for hours.
Remove, break into pieces and serve with a great Ale!

Tex - French Bar Nuts.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- Large Rimmed Sheet Pan

6 C Nuts, without Peanuts. I either use Mixed or a combination of (Pecans and Almonds, 3 C of each.)
4 TBS Butter, melted
4 tsp Sea Salt
4 TBS  Dark Brown Sugar
1/2 tsp Chipotle Powder
2 TBS Herbes de Provence
4 TBS Chopped Fresh Rosemary

Roast the Nuts on the Sheet Pan for 10 minutes.
Transfer to a Large Mixing Bowl.

In another bowl:
Butter
Salt
Brown Sugar
Chipotle Powder
Herbes de Provence
Rosemary
Whisk well.
Add to the Nuts and toss to combine well.

You can serve them hot or refer to the Option below.

Option:
Turn the oven off.
After the Nuts and Herbs have been combined, stir again.
Return them to the Sheet Pan and place in the oven to allow them to dry.
I've left them up to 6 hours.
Break up any clusters prior to serving.

Enjoy!
Peace in the Kitchen!

Another Corn Casserole Recipe

I've posted so many recipes for Corn Casserole, Corn Pudding, Corn Soup, Corn anything...... I love corn.
Here's another great Corn recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 2 quart Casserole Dish sprayed with a Vegetable Cooking Spray.

1 can of Corn drained.
1 can of Creamed Corn
2 large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Sugar
1- 4 oz. can of Diced Green Chiles
1 C Half and Half
1/2 C Shredded Swiss Cheese
1/4 tsp Fresh Ground Black Pepper
Salt to taste.

Combine all ingredients in a Large Mixing Bowl.
Mix well.
Spoon into the Casserole Dish.
Bake for 1 hour/15 minutes to 1 hour/ 30 minutes. Until Golden Brown.

Enjoy!
Peace in the Kitchen!

Corn Soup #2

Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.


Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.

4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce

In the Stock Pot on Medium Heat:
Butter, heat until melted.

Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.

Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.

In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream

In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.

Enjoy!
Peace in the Kitchen!