Spinach Rollatini and Zucchini Rollatini

A friend shared a recipe with me many years ago for Eggplant Rollatini. It was delicious. I had never heard of it. Here's a Spinach version and a Zucchini version.

Spinach Rollatini.
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.

14 Lasagna Noodles
1 C Chopped Onion
2 tsp Olive Oil
3 Cloves of Garlic, minced
1 1/2 TBS Flour
3 1/2 C Whole Milk
1/2 tsp Pepper
1/8 tsp Nutmeg
1 - 16oz. bag of Frozen Cut Leaf Spinach, thawed
1 - 24oz. container of Cottage Cheese
1 C grated Mozzarella Cheese
1 large Egg
1 C grated Parmesan Cheese

Cook Lasagna Noodles according to package directions and set aside.

In a saucepan on medium heat:
Oil
Heat well
Add:
Onion
Sauté unti translucent.
Add:
Garlic
Sauté and additional minute.
Reserve 1/4 C and set aside.
Whisk Flour into the remaining Onion mixture in the saucepan.
Cook for an additional minute.
Gradually whisk in the Milk.
Cook an additional 8 - 10 minutes until thick and bubbling.
Remove from heat.

Add:
Pepper
Nutmeg
Whisk well.

Spoon 1/2 C of the Sauce into the pan.
Drain the thawed Spinach and press it dry in paper towels.

In a medium mixing bowl:
Spinach
Cottage Cheese
Mozzarella Cheese
Egg
Reserved Onion mixture.

Spread 3 TBS of the Spinach mix onto each Noodle.
Lay them all in the pan, seam side down.
Evenly spoon the remaining Sauce over the rolls.
Sprinkle evenly with Parmesan Cheese.

Bake for 20 - 25 minutes until golden brown.
Remove to a rack to rest for 5 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!


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

This is the Zucchini version. You can also use thin strips
of Eggplant in place of the Zucchini for a
different taste.
I like them equally as well.

1 - 15 oz. containers of Ricotta Cheese.
Grated Parmesan Cheese , divided (I don't include an amount so you can use as much as you want)
2 - Eggs
1 tsp Garlic Powder
Salt and Pepper to Taste
1 - Jar of  your favorite prepared Marinara Sauce. (I don't include an amount so you can use as much as you want)
5 Large Zucchinis un peeled and sliced lengthwise, 1/8" thin on a Mandoline.
Shredded Mozzarella Cheese, divided. (I don't include an amount so you can use as much as you want)

In a Mixing Bowl:
Ricotta Cheese
1/2 C Parmesan Cheese
Eggs
Garlic Powder
Salt and Pepper
Mix well with a Blending Fork until completely incorporated and Creamy Smooth.

Spread a good amount of Marinara Sauce in the Casserole Pan. Set aside.

Lay out the Zucchini Slices on a flat surface.
Spread a layer of Ricotta Mixture on each slice. Use all of the Mix.
Spread a layer of Marinara Sauce over the Ricotta Mix.
Sprinkle each slice with some Mozzarella Cheese.

Tightly roll the slices and lay them Seam Side down in the Casserole Pan.
Top with another layer of Marinara Sauce.
Sprinkle with additional Parmesan Cheese.

Bake 30 - 40 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Mason Jar Lid Pies/Video and Instructions

I wanted to share this video on my Blog. I think it's a very clever idea.
I've added a couple of recipes to give you an idea of the ingredients, process and baking times.
If you make them with Wide Mouth Jar Lids, cut the dough 4 1/4" in diameter.

Anne made them and wanted me to add some notes:
She used 21 oz. cans of Pie Filling. 1 can makes 12 pies.
Make sure to brush the tops with an Egg Wash just prior to sprinkling with Sugar.
Allow at least 1" between them on the Sheet Pan.
Be sure to Bake them at 375 degrees for 25 - 30 minutes.
This was a learning process. They didn't brown enough because they were baked at 350 degrees
instead of 350 degrees. They were place too close together on the Sheet Pan.
So, we learn, we adapt and adjust!

And we still:
Enjoy!
Peace in the Kitchen!

Here are photographs of her pies:

The following recipe is for Regular sized Jar Lids.

MASON JAR LID PIES
Makes 12 individual pies
Prep Time: 20 minutes
Total Time: 45 minutes

You’ll Need
– 12 regular-sized mason jar lids and rings
– 2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.)
– ½ cup granulated sugar
– 3-4 tablespoons cornstarch
– 1 – 14-ounce box refrigerated pie crust (2 pie crusts)
– 1 egg, well-beaten
– Turbinado sugar 

How To

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down.
2. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside.
3. Unroll the pie dough. Using a canning ring as a guide, cut a circle ¾-inch larger than the canning ring itself. (Alternatively, you can also use a cookie cutter or other object to cut out circles that are 3-¼-inch in diameter.) Cut out 12 pie crust circles, rerolling the dough as needed. These circles will be the bottoms of your pies.
4. Make the top crusts by using a canning lid as a guide and cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops, rerolling the dough as needed. Score each top by making 3 slits in the center of the dough.
5. Make sure each canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings fitted with lids, pressing up the sides.
6. Spoon 2 to 3 tablespoons of pie filling into each bottom shell. Do not overfill the pies or they will burst.
7. With your fingertip, rub a bit of water around the edge of each crust. Cover each pie with a top crust and, using a fork, gently crimp the edges together.
8. Brush the tops of each pie with the egg wash and sprinkle generously with the raw turbinado sugar.
9. Bake for 25 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 to 10 minutes before serving.

Apple Pie!

For the Filling: 2 Honeycrisp apples, peeled, cored and finely chopped.
Zest and juice of 1/2 lemon
1 tablespoon sugar
1 tablespoon flour
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt

For the Crust:
Flour, for rolling out the crust.
1 store-bought pie dough, thawed.
Small pats of butter, for topping the pies,
1 egg, beaten
1 tablespoon turbinado sugar 

Preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small mixing bowl, combine the apples, lemon zest and juice, sugar, flour, nutmeg, cinnamon and salt.

Sprinkle some flour on a work surface. Carefully unfold the pie dough and roll it out a bit, until it is slightly larger (about 1 to 1 1/2 inches) than it started.

Press the outer ring of the Mason jar lid into the dough and use a paring knife to trace along the ring and cut out 3 circles. Trace the inner circle part of the lid with a paring knife and cut out 3 smaller circles.

Put the inner pieces of the Mason jar lids into the outer parts of the Mason jar lids, and place face up on your work surface. Place the larger circle of dough in the lid, and press it up the sides. Fill the bottom crusts with apple mixture and top with very small pats of butter. Place the smaller circle of pie dough on top and pinch the crusts together. Brush and seal with egg wash, dot with tiny pats of butter and sprinkle with sugar.

Place the Mason jar lid pies on the parchment-lined sheet tray and bake until bubbly and golden, about 30 minutes. Allow the pies to cool before serving.


Cherry Pie!

• 8 to 9 regular size mason jar lids
• 1 (21 ounce) can cherry pie filling
• 1 (14 ounce) box pie crust
• 1 egg
• 1 tablespoon water
Optional: turbino (raw) sugar

Instructions

1. Preheat oven to 375 degrees.
2. Line a cookie sheet with parchment paper; set aside.
3. Flip the center insert of the lid so that the pie crust will be sitting on the side without the rubber seal.
4. Unroll dough, use a 3 1/4-inch circle cookie cutter.
5. Cut 8 to 9 tops and 8 to 9 bottoms.
6. Place a bottom in the lid, press up the sides.
7. Spoon in 3 tablespoons of filling (about 5 cherries).
NOTE: If you over fill the pies they will burst open.
8. Wet you finger tips with water and rub around the rim of the pie; place pie top on, crimping the top to the bottom.
9. Place pies on prepared cookies sheet.
10. Whisk together the egg and water; brush on the top of the pie and sprinkle with the raw sugar.
11. Cut air vents in the top of the pie.
12. Bake 25 minutes or until the filling is bubbling and the crust is golden brown.
NOTE: This filling will fill more than the pie crust will make (about 14) save for later or make more pies.

Enjoy!
Peace in the Kitchen!

Thanksgiving and Christmas.............. New Holiday Recipes!

I decided to dedicate an entire post to some new Thanksgiving and Christmas recipes. These have not previously been posted on the Blog.

I think some of the most incredibly delicious recipes are created, made and enjoyed during the Thanksgiving and Christmas Holidays. I know that I love to make traditional recipes and try new recipes during the Holidays.
I have recipes that I've been making for decades and enjoying them at Thanksgiving and Christmas. They've been an expected tradition on the Holiday table.
I also try new ones!

I'll start with Appetizers and end with Desserts.

Stuffed, Dried Apricots:

4 oz. Cream Cheese, room temperature.
1/2 C roughly chopped Almond Slivers
1/2 C Finely chopped Dried Cherries
2 TBS Amaretto Liqueur
15 Soft, Dried Apricots, sliced in half.

In a mixing bowl:
Cream Cheese
1/4 of the Almonds
Cherries
Amaretto
Mix well by hand.

Place the Apricot halves on a Holiday Serving Platter.

Divide the Filling equally among the Apricot Halves using a small spoon or
fill a ziplock bag, clip a corner and pipe it onto the Apricots. (I prefer piping)

Sprinkle each of them with some of the Almonds.
Refrigerate 30 minutes prior to serving.


Enjoy!
Peace in the Kitchen!


Baked Figs and Blue Cheese:

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

4 oz. Cream Cheese, room temperature.
1 C Crumbled Blue Cheese
1/2 C Orange Marmelade
2 TBS Balsamic Vinegar
1 C chopped Fresh Figs. Start with 16 Figs.
1 - 12 oz. container of Grands Big and Flaky Crescent Dinner Rolls.
1 C Finely chopped Walnuts.

In a mixing bowl:
Cream Cheese
Blend with a fork, set aside.

In a small saucepan on low heat:
Marmalade
Vinegar
Heat until well combined.

Add:
Figs
Continue cooking 5 minutes. Stir often.
Figs should become soft.

Open the container of Rolls but don't unroll them. Keep them whole.
Cut into 16 slices.
Put them 2" apart on the Sheet Pans.
Press your thumb into the center of each roll to create a 1 1/2" diameter indentation.

Divide filling evenly among the Rolls.
Sprinkle evenly with Walnuts.

Bake 15 - 20 minutes.
Remove Pan to a rack to cool for 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen!


Pumpkin Spiced Pecans:

Here's what you'll need:
Sheet Pan lined with Parchment Paper.

4 C Pecan Halves
4 TBS Pure Maple Syrup
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
Mix well by hand.
Spread evenly onto the Sheet Pan in a single layer.
Bake 10 minutes.
Stir and continue baking for an additional 10 - 15 minutes.
Remove pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!


Smoked Gouda Cheese Log:

8 oz. Cream Cheese, room temperature
2 C Shredded Smoked Gouda Cheese
1/4 C Chopped Fresh Chives
1/4 C Finely Diced Sun Dried Tomatoes in Oil, Drained.
1/4 tsp Garlic Powder
1/4 tsp Finely Chopped Fresh Parsley
An Assortment of Crackers.

In a large mixing bowl:
Cream Cheese
Gouda
Blend well with a fork.

Add:
Chives
Tomatoes
Garlic Powder
Mix well by hand.

Form into 2 Logs.
Roll them in Parsley.
Wrap tightly in Plastic Wrap.
Refrigerate 2 hours prior to serving.
Serve with an Assortment of Crackers.

Enjoy!
Peace in the Kitchen!


Sweet Potato and Cranberry Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1qt.  Casserole well buttered.

6 Sweet Potatoes, peeled.
4 TBS Butter, divided.
1/2 tsp Salt.
1/2 C Dried Cranberries
1/2 C Chopped Pecans

In a 3 qt. Saucepan on Medium High Heat:
Potatoes
Enough Water to cover them completely.
Cover and bring to a boil.
Reduce Heat to Low.
Continue cooking covered for 20 minutes.
Drain well.
Return the Pan on Low Heat and shake it to dry the Potatoes.
Keep them in the Pan and Mash them by hand.

Add:
2 TBS Butter
Salt
Mash until incorporated.
Spoon into the Casserole.

In a Small Mixing Bowl:
Bread Crumbs
Cranberries
Pecans
Mix well.
Sprinkle evenly over the Potatoes.
Bake 30 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!


Rice, Mushroom and Pear Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan, buttered well.
Foil with additional Butter

8 TBS Butter, divided.
4 Large Onions, chopped.
1 1/2 pounds of Assorted Will Mushrooms, stemmed and sliced.
3 tsp chopped Fresh Thyme, divided.
Salt and Pepper to taste.
5 C Vegetable Broth. I use a  Powdered Vegetarian Chicken Broth.
3 TBS chopped Fresh Sage
1 1/4 C Wild Rice
1 1/4 C White Rice
2 C diced Fresh Pears
1 C chopped Fresh Parsley, divided.

In a Large Saucepan on Medium Heat:
4 TBS Butter
Heat until melted.
Add:
Onions
Cook 25 minutes until Caramelized.
Transfer to a Large Mixing Bowl.
Set aside.

In the Saucepan on Medium High Heat:
Remaining Butter
Heat until melted.

Add:
Mushrooms
1 TBS Thyme
Sauté 10 - 12 minutes.
Spoon into the Onions.
Season to taste with Salt and Pepper.

In the Saucepan on Medium High Heat:
Broth
1 TBS Thyme
2 tsp Sage
Bring to a Boil.

Add:
Wild Rice
Return to a Boil.
Reduce heat to Low.
Cover and Simmer 30 minutes.

Add:
White Rice
Stir to combine.
Cover and Simmer an additional 15 - 20 minutes.

Add:
Onion/Mushroom mixture.
Remaining Thyme
Remaining Sage
Pears
Mix well.
Cover and continue Simmering 5 minutes. Stirring.

Add:
3/4 C Parsley
Stir to combine well.

Spoon into the Casserole Pan.
Cover tightly with Buttered Foil. (Butter Side Down) ........ you know I had to add that statement!

Bake 40 minutes.
Uncover and continue Baking an additional 20 minutes.
Remove Pan and Sprinkle evenly with remaining Parsley.
Serve immediately.

Enjoy!
Peace in the Kitchen!


Vegetarian Meatless Ground and Mashed Potato Pie:
This can be served as a Side Dish or an Entrée.

This can obviously be made with Meat in place of the Meatless Ground.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Glass Pie Place sprayed with Vegetable Cooking Spray.

1 lb. of Meatless Ground
2 TBS Vegetable Oil
1  Large Onion, diced.
1/2 tsp Salt
1/2 tsp Pepper
1 - 24 oz. bag of Frozen Mashed Potatoes, thawed or 2 C of Leftover Mashed Potatoes.
2 tsp Prepared Horseradish.
1 C Shredded Parmesan Cheese
1/2 C Bisquick Mix
1 C Whole Milk
2 Large Eggs
1/4 C chopped Fresh Chives
1 - 14 oz. can of Whole Cranberry Sauce

In a Large Skillet on Medium High heat:
Oil, until Hot.
Meatless Ground
Onion
Salt and Pepper
Sauté 5 minutes.
Spread evenly into the Pie Pan.

Heat Potatoes in a Microwave.

In a Small Mixing Bowl:
2 C Heated Mashed Potatoes
Horseradish
Mix well.
Spoon evenly over the Meatless Ground.
Smooth evenly with an Offset Spatula.
Sprinkle evenly with Cheese.

In a Small Mixing Bowl:
Bisquick
Milk
Eggs
Chives
Mix well by hand.
Pour evenly over the Cheese.
Bake 30 minutes.
Remove Pan to a rack to cool for 5 minutes.
Top individual slices with Cranberry Sauce.

Enjoy!
Peace in the Kitchen!


Baked Chard and Cheese Dip:

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

Either one of these will work even though they're different sizes.
You whatever you can find at your local grocery store.

1 lb. of Swiss Chard
1 TBS Olive Oil
1 Large Onion, finely diced.
2 Cloves of Garlic, minced
1/4 C Water
8 oz. Cream Cheese, room temperature.
1 -  Container of Garlic and Herb Cheese Spread, room temperature.
4 oz. Goat Cheese
1 tsp Herbes de Provence
1/2 C Sour Cream
1/2 C Mayonnaise
2 C Fresh Shaved Parmesan Cheese, divided.
1/2 tsp Salt
1/2 tsp Pepper
An Assortment of Crackers

Remove the Stems and the Ribs from the Swiss Chard and chop them.
Roughly Chop the Swiss Chard Leaves.
Set aside.

In a Large Skillet on Medium High Heat:
Oil, until Hot.

Add:
Onion for 5 minutes.

Add:
Garlic for 30 seconds.

Add:
Stems and Ribs for 2 minutes.

Add:
Water and Stir well.
Cover and Cook  5 minutes.

Add:
Leaves
Cover and continue to cook 5 minutes.
Drain.

In a Large Mixing Bowl:
Cream Cheese
Herb Cheese Spread
Goat Cheese
Herbes de Provence
Sour Cream
Mayonnaise
1 1/2 C Parmesan Cheese
Salt
Pepper
Mix well.

Fold in Swiss Chard Mixture.
Spoon into the Casserole Dish.
Sprinkle with remaining Parmesan Cheese.
Bake uncovered for 25 - 30 minutes.
Serve Hot with an Assortment of Crackers.

Enjoy!
Peace in the Kitchen!


Holiday Vegetable Medley

1/3 C Italian Dressing (Your Choice)
2 Zucchini, slice 1/4".
1 Red Bell Pepper, cut into 1/2" Pieces.
1 C Sliced Fresh Mushrooms
1 C Diced Onion
2 TBS Dry White Wine
3 TBS Shaved Parmesan Cheese

In a Large Skillet:
Dressing
Zucchini
Bell Pepper
Mushrooms
Onion
Sauté 5 minutes, stir often.

Add:
Wine
Stir to combine well.
Cover and continue to cook 2 minutes.
Transfer to a Serving Bowl.
Sprinkle with Cheese.
Serve Immediately.

Enjoy!
Peace in the Kitchen!


Cheese and Cornmeal Corn Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 qt. Casserole Dish sprayed with a Vegetable Cooking Spray.
2 - 12 oz. Bags of Frozen Corn, thawed, divided. (Keep them separated by bags) You'll use 1 Bag at a time.
1/3 C Granulated Sugar
1/4 C Flour
2 TBS Cornmeal
1/2 tsp Salt
6 TBS Butter, melted
1 1/2 C Half and Half
4 Large Eggs
2 TBS chopped fresh Chives + additional for Garnish.
1/2 C Shredded Fresh Parmesan Cheese

In a Food Processor:
1 Bag of Corn
Sugar
Flour
Cornmeal
Salt
Butter
Half and Half
Eggs
Process until creamy smooth. Scraping the sides as needed.

In a Large Mixing Bowl:
Corn Mixture
Remaining Bag of Corn
2 TBS Chives
Mix well by hand.
Pour into the Casserole Dish.
Sprinkle evenly with Cheese.
Bake uncovered 40 - 45 minutes.
The top should be Golden Brown.
Remove dish to a rack to cool 10 minutes.
Garnish the top with remaining Chives just prior to serving.

Enjoy!
Peace in the Kitchen!


Apple and Cheese Canapés:

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

1 TBS Butter
1 Medium Vidalia Onion, chopped.
16 Slices of your favorite Cocktail Bread.
4 oz. Gruyere Cheese sliced thin to fit the Bread Slices.
1 TBS Dijon Mustard
1 TBS Mayonnaise
2 TBS finely chopped Chives
1 Granny Smith Apple, unpeeled, wedged and thinly sliced.

In a Skillet on Medium High Heat:
Butter, until Melted.

Add:
Onion
Sauté 5 minutes. Stirring occasionally.

In a small bowl:
Mustard
Mayonnaise
Mix well.

Spread each slice of Bread with Mustard /Mayonnaise.

Pumpernickel, Rye and Sourdough Cocktail Bread.

Top each Piece with an equal amount of the following:
Onion
Apple
Cheese
Chives
Arrange on the Sheet Pan.
\Bake 5 minutes, until the Cheese is melted.
Transfer to a Serving Platter.
Serve Immediately.

Enjoy!
Peace in the Kitchen!


I could easily say that a Corn Casserole are one of my favorites, if not my all time favorite, comfort food. I have so many recipes on the Blog and yet I'm posting 2 new ones here.
I just can't get enough of them and every one becomes my favorite.


Corn Casserole in a Cast Iron Skillet:

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 10" Cast Iron Skillet greased well with Butter.

1 Can of Whole Corn, drained.
1 Can of Creamed Corn
2 Large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Granulated Sugar
1/2 C Shredded Smoked Gouda Cheese
1/2 C Whole Milk
1/2 C Heavy Cream
1/2 C Diced Red Bell Pepper
1 - 4 oz. Can of Diced Green Chiles.
1/4 tsp Salt
1/4 tsp Pepper

Mix all ingredients, by hand, in a Large Mixing Bowl.
Spoon into the Skillet.
Bake 60 minutes.
Serve Hot!

Enjoy!
Peace in the Kitchen!


Asparagus and Artichoke Gratin:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Cast Iron Skillet of Gratin Casserole Dish.

4 TBS Butter
1/2 C Diced Shallots
3 TBS Flour
2 C Whole Milk
3/4 C Grated Parmesan Cheese, divided.
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Lemon Zest
1/8 tsp Crushed Red Pepper Flakes
2 lbs. of Fresh Asparagus, Blanched Whole.
1 - 15 oz. Can of Artichoke Hearts packed in Water, Drained.
1/4 C Bread Crumbs.

In the Skillet on Medium High Heat:
Butter, until melted.

Add:
Shallots and sauté for 5 minutes.

Add:
Flour and Stir for 1 minute.

Add:
Milk and Stir for 3 minutes.

Add:
1/2 C Cheese
Salt
Pepper
Zest
Red Pepper
Stir to combine well.

Add:
Whole Asparagus
Artichoke Hearts
Stir Gently just to Coat well.

Sprinkle evenly with Bread Crumbs.
Bake 15 minutes, until Golden Brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!


Zucchini and Tomato Gratin:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet

3 Thick Slices of Bakery Fresh Sour Dough Bread
4 Zucchinis, sliced thin on a Mandoline.
1 TBS Salt
1 tsp Pepper
1 Medium Vidalia Onion, sliced thin on a Mandoline.
1 Leek, thinly sliced. White and light green part only.
1 C Grated Parmesan Cheese
1 C Grape Tomatoes
4 TBS Olive Oil

Place the Bread directly onto the Oven Rack an Heat about 4 minutes on each side, until toasted.
Remove and Set Aside to Cool Completely.

In a Food Processor:
Pulse the Bread into fine Crumbs. (about 10 pulses)

In a Mixing Bowl:
Zucchini
Salt
Pepper
Gently Toss to combine well.
Allow to rest for at least 15 minutes.

In the Skillet:
One single layer of Onion Slices
Top with one single layer of Zucchini Slices.
1/4 of the Leeks
2 TBS Bread Crumbs
1/4 C Parmesan Cheese
Repeat layering 4 times.

Top with the Whole Tomatoes.
Drizzle evenly with Olive Oil.
Bake 40 - 45 minutes.
Remove Skillet to a Stove Top to cool for 10 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!


Cast Iron Skillet Tex - Mex Succotash:

Here's what you'll need:
1 - 10" Cast Iron Skillet

4 C Thawed Frozen Corn
2 TBS Vegetable Oil
1 C diced Red Onion
1/2 C diced Celery
1/2 C diced Red Bell Pepper
1/2 C diced Green Bell Pepper
2 TBS minced Garlic
1 Jalapeño Pepper, seeded and diced.
1 - 10 oz. package of Frozen Lima Beans, thawed.
1 Poblano Pepper, seeded and diced.
2 C Vegetable Broth
1 TBS Cumin
1 tsp Coriander
Salt and Pepper to taste.
1/8 tsp Red Pepper Flakes
1/4 C chopped Fresh Cilantro
1 TBS Lime Juice

In the Skillet on Medium High Heat:
Oil until it's Hot.

Add:
Onion
Celery
Red Bell Pepper
Green Bell Pepper
Garlic
Jalapeno
Poblano
Cook for 5 minutes.

Add:
Lima Beans
Stir to mix well.

Reduce Heat to Low.
Cook 5 minutes.

Add:
Corn
Cook 5 minutes, stirring occasionally.

Add:
Broth
Increase Heat to bring it to a Boil.
Reduce Heat to Simmer and cook 20 minutes.

Remove from Heat.
Stir in:
Cumin
Coriander
Salt and Pepper to taste.
Red Pepper Flakes
Coriander
Lime Juice
Mix well.

Transfer to a Serving Bowl and Serve Hot.

Enjoy!
Peace in the Kitchen!


Desserts:

Cinnamon Roll Bread Pudding.
This is a great Christmas Morning Breakfast but it's also nice for Thanksgiving Morning or any Sunday Morning during the Holidays.

Here's what you'll need:
Preheat the oven to 300 degrees.
1 - 9" X 13" Glass Casserole Pan well coated with a Cooking Spray.

3 C Half and Half
4 Large Eggs
1/2 C Granulated Sugar
3/4 tsp Cinnamon
1 TBS Vanilla
1/2 tsp Salt
1 1/2 lbs of Pre-made Cinnamon Rolls cut into 2" Pieces.
2 Granny Smith Apples, peeled, cored and cut into 1" Cubes
4 oz. Cream Cheese, cubed into 1/2" pieces.
Pure Maple Syrup. (buy the best you can afford)

In a Large Mixing Bowl or Large Soup Pot:
Half and Half
Eggs
Sugar
Cinnamon
Vanilla
Salt
Whisk well.

Add:
Apples
Cream Cheese
Gently Stir to combine well.

Add:
Cinnamon Rolls
Mix well with your hands.
Spoon into the Casserole Dish.
Bake 60 - 70 minutes.
Remove Pan to a rack to cool for 10 minutes.

Drizzle individual servings with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!



Holiday Angel Food Cake with Ginger Frosting:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Angel Food Tube Pan, un greased.
Place your Oven Rack on the lowest position.

This is an alternate way to cool the cake if the pan
doesn't have feet.

This is a traditional Angel Food Cake Pan with feet.

1 - Box of White Angel Food Cake Mix
1 TBS Flour
1 1/2 tsp Pumpkin Pie Spice + additional for garnish.
3/4 C Canned Pure Pumpkin
1 C Cold Water

Frosting:
2 C Heavy Cream
1/4 C Confectioner's Sugar
2 TBS Diced Crystalized Ginger

In a Large Mixing Bowl with a Hand Mixer:
Cake Mix
Flour
Pumpkin Pie Spice
Pure Pumpkin
Water
Beat on Low Speed to incorporate everything.
Increase speed to Medium and beat for 1 minute.
Scrape the Bowl as needed.

Spoon Batter into the Pan.
Bake 40 - 45 minutes.
The top should Crack and be Golden Brown.
Remove the Pan.
If the Pan has Feet, turn it upside on a Cutting Board and allow to rest for 2 hours, until completely
cooled.
You can also invert the Pan onto a Bottle if the Pan doesn't have Feet.
(I recommend using the proper Angel Food Cake Pan with Feet)

After cooled completely:
Use a long, sharp knife and run it around the outside of the cake to gently loosen it from the pan.

Turn the Cake onto a Serving Platter.

Frosting:
In a Large Mixing Bowl with a Hand Mixer, or in a Chilled Stand Mixer with a Whisk Attachment:
Heavy Cream
Sugar
Whip on High Speed to Stiff Peak.
Fold in Ginger by hand.

Slice the Cake in half, horizontally.
Spread half go the Frosting on the bottom layer.
Place the top on it.
Spread remaining Frosting on the Top.
Sprinkle gently with additional Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!



Holiday Date Nut Cookies:

We begin making these cookies the week of Thanksgiving and continue making them between Thanksgiving and Christmas.

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

1 C Crisco
1 C Granulated Sugar
1 C Brown Sugar
4 Large Eggs
1/2 C Lyle's Black Treacle
1 tsp Baking Soda dissolved in 1/2 C warm water.
4 1/2 C Flour
1/4 tsp Salt
1/2 tsp Cloves
1 C chopped Walnuts
1 C chopped Dates

In a Stand Mixer with a Paddle Attachment:
Crisco
Granulated Sugar
Brown Sugar
Mix for 3 minutes. Scrape bowl as needed.

Add:
Eggs
Mix until light and creamy.

In a Small Mixing Bowl, sift together:
Flour
Salt
Clove
Add alternately to the mixture with the Water and Treacle.
Mix until well combined.

Add:
Walnuts
Dates
Mix just until combined.
Refrigerate the Dough for 30 minutes.

Use a 1 1/4" Cookie Scoop and drop Dough 1" apart on the Sheet Pan.
Bake 10 - 12 minutes.

Enjoy!
Peace in the Kitchen!


German Chocolate Cake Bars:

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

1 - 18 1/2oz. Box of German Chocolate Cake Mix
2 Large Eggs, beaten.
1/4 C Water
1/4 C Brown Sugar
4 TBS Butter, room temperature.
1/2 C chopped Pecans
12 oz. Package of Chocolate Chips

In a Mixing Bowl with a Hand Mixer:
Cake Mix
Eggs
Water
Sugar
Butter
Mix until well combined.

Spoon Batter into the Pan. Smooth evenly with an offset spatula.
Sprinkle evenly with Nuts.
Sprinkle evenly with Chocolate Chips.
Bake for 20 - 25 minutes.

Remove Pan to a Rack to cool 15 minutes.
Cut into squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


Vintage Brownies:

Here's what you'll need
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan greased well with a Vegetable Cooking Spray.

I'm sure the term Vintage is debatable. If we say these were the Brownies my Grandmother made,
the date can also be vague.
I do know this recipe is old.
Aunt Faye would have made them in the 1950's.
I've adapted the recipe slightly to make it current.

When a recipe calls for Cocoa Powder, Rodelle is the
only product I use.

16 TBS Butter, room temperature.
1/2 C Cocoa Powder
2 C Flour
2 C Granulated Sugar
4 Large Eggs
4 tsp Vanilla
1 C chopped Pecans
Put all ingredients in a Large Bowl or Stand Mixer.
Beat well until totally combined.
Spoon into the Pan. Smooth evenly with an offset spatula.

Bake 20 - 25 minutes.

Remove Pan to a Rack to cool completely.
Ice the Brownies when cooled.

Icing:

1/4 C Whole Milk
1/4 C Cocoa Powder
3 C Confectioner's Sugar
A Pinch of Salt
Add all ingredients to a Mixing Bowl.
Beat until creamy smooth.
Spread evenly over the Brownies with an offset spatula.
Cut into squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


Banana Bread, a 1970's recipe:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Standard Size Loaf Pan, sprayed with a Vegetable Cooking Spray. I brush mine 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. It's a foolproof pan release.

1 C Granulated Sugar
1/2 C Crisco
2 Large Eggs, beaten
3 Mashed Ripe Bananas
8 TBS Ice Cold Water
2 1/2 C Flour
1 tsp Baking Soda
1 C chopped Walnuts
1 tsp Baking Powder

In a Mixing Bowl, sift together:
Flour
Baking Soda
Baking Powder
Whisk well, set aside.

In a Large Mixing Bowl with a Hand Mixer:
Sugar
Crisco
Beat for 3 minutes.

Add:
Eggs
Bananas
Ice Water
Beat until well combined.
Gradually add Dry Ingredients until incorporated.
Fold in Walnuts by hand.
Spoon into the Pan.
Bake 60 minutes.

Remove Pan to a Rack to cool for 10 minutes.
Invert onto the rack, sight side up to cool completely.

Enjoy!
Peace in the kitchen!


Gingerbread Cake:

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 13" Glass Baking 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. It's a fool proof pan release.

10 TBS Butter
1/2 C + 2 TBS Brown Sugar
3/4 C + 1 TBS Lyle's Golden Syrup
3/4 C + 1 TBS Lyle's Black Treacle
2 tsp Fresh finel grated Ginger.
1 tsp Cinnamon
1 tsp Ground Ginger
1 C + 2 TBS Whole Milk
2 Large Eggs, beaten
1 TBS Baking Soda
in 2 TBS Warm Water.
2 C Flour, then sifted.

Icing:
1 TBS Fresh Lemon Juice
1/2 C + 2 TBS Confectioner's SUgar
1 tsp Lemon Zest
1 TBS Warm Water


Cake Batter Directions:

In a Saucepan on Medium Heat:
Butter, heat until melted.
Sugar
Syrup
Treacle
Fresh Ginger
Cinnamon
Ground Ginger
Stir until well combines and Sugar has completely dissolved.
Remove from Heat.

Add:
Milk
Eggs
Baking Soda
Whisk well.

In a Large Mixing Bowl:
Flour

Add:
Liquid Ingredients
Whisk well until completely incorporated.
Pour into the Pan.

Bake 45 - 60 minutes.
It should rise and be firm. Don't over bake.
It will appear to be sticky and that's what you want.
It sets as it cools.

Remove the Pan to a Rack to cool completely.

Icing:
In a Mixing Bowl:
Lemon Juice
Sugar
Whisk well.

Gradually add Water to create a thick Icing.
Ice the cooled Cake using an offset spatula.
Allow Icing to set before serving.

Enjoy!
Peace in the Kitchen!



Raspberry Bread Pudding in a Cast Iron Skillet:

This is a great addition to the any Christmas Breakfast Menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.

1 C Bonne Maman Raspberry Preserves (I only use Bonne Maman Preserves for all of my recipes)
6 Day Old Bakery Croissants, sliced in half.
6 Large Eggs
1 1/3 C Half and Half
1 1/3 C Heavy Cream
2/3 C Granulated Sugar
4 TBS Butter, melted and cooled to room temperature.
1 tsp Cinnamon
1 tsp Vanilla
2 C Fresh Raspberries
1/2 C Slivered Almonds

You'll need 1 recipe of Vanilla Sauce  for Garnish and Confectioner's Sugar for Dusting.

Vanilla Sauce Ingredients:

1 C Heavy Cream
1/3 C Granulated Sugar
1 tsp Vanilla
2 Large Egg Yolks
In a Medium Saucepan on Medium High Heat:
Cream
Sugar
Vanilla
Whisk constantly until it begins to Simmer.
Remove from Heat.

Spread Preserves on each Croissant Half.
Put the Halves together and Cut into Cubes.
Put them in the Skillet.

In a Large Mixing Bowl:
Eggs
Milk
Cream
Sugar
Butter
Cinnamon
Vanilla
Whisk well by hand.

Fold in:
Berries
Almonds

Pour over the Croissants.
Allow to rest for 30 minutes.

Bake 60 - 90 minutes. Loosely cover with Foil half way through baking.
Remove the Skillet to a Stove Top to Cool 15 minutes.

Just prior to serving:
Dust generously with Confectioners Sugar.
Garnish individual servings with Vanilla Sauce.

Enjoy!
Peace in the Kitchen!

Onion Pie in a Springform Pan

I like Onion Pie. This one is very impressive since it's made in a Springform Pan. It has a tall crust and a delicious Onion filling.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan, well buttered.

Crust:

1/2 C + 2 TBS Flour
1/2 tsp Salt
4 TBS Butter, cut into cubes and softened.
1 C Warm Milk
1 tsp Yeast
Vegetable Oil


Filling:
2 TBS Vegetable Oil
2 TBS Butter
2 1/2 pounds of Vidalia Onions, chopped.
1 1/2 C Sour Cream
4 Large Eggs
2 TBS Flour
2 tsp Salt
1 tsp Caraway Seeds
Ground Black Pepper to taste.

Make the Dough:

In a glass measuring cup:
Milk
Yeast
Allow to rest for 5 minutes.

In a Stand Mixer with a Dough Hook:
Flour
Salt
Make a well in the center.
Add:
Butter
Milk
Knead the Dough for about 6 minutes.
Form it into a ball.

In a GlassBowl brushed with Vegetable Oil:
Dough Ball
Cover with Plastic Wrap and allow to rise in a warm place until it doubles in size.

Filling:

In a Skillet on Medium High Heat:
Oil and 2 TBS of Butter.
Heat until Butter is melted and Oil is hot.
Add:
Onions and Reduce Heat to Low.
Sauté until Onions begin to caramelize. About 20 minutes. Stirring occasionally.
Remove from heat and cool completely.

In a large mixing bowl:
Sour Cream
Eggs
Flour
Caraway Seeds
Black Pepper to taste.
Add Onion Mixture.
Stir to combine well.

Spread the Dough into the Pan on the Bottom and up the sides, 1/2" from the top.
Work the Dough quickly and immediately spoon the Onion mixture into the Pan.
Bake 55 - 60 minutes.
The top will be golden brown and the Onion Custard will be firm to the touch.
Remove the Pan to a rack and cool 10 minutes.
Transfer to a serving platter and release the sides of the Pan.
Cut into wedges to serve.

Enjoy!
Peace in the Kitchen!

Thiessen Family Dip

My wife is from Kansas and her maiden name was Thiessen. We visit our relatives often and when we do, we gather together and share food and recipes. I had this dip for the first time many, many years ago. Three of our nieces prepared it and when I asked for the name and the recipe, they simply said, "it's the Thiessen family dip."

I thought I had previously posted the recipe on the Blog, apparently I didn't.

Thank you Amy, Heather and Becky for sharing this delicious dip.

Thiessen Family Dip:

2 - 8 oz. packages of Cream Cheese, softened.

1 Red Bell Pepper, diced.

1 Green Bell Pepper, diced.

1 Yellow Bell Pepper, diced

1 Can of Corn, drained.

2 small cans of sliced Black Olives, drained.

1 Envelope of Hidden Valley Ranch Dip or 3 TBS of the Powdered Mix.

In a Medium mixing bowl:

Cream Cheese
Hidden Valley
Mix well.
Add:

Bell Peppers

Corn

Mix well by hand.

Fold in Olives by hand.

Mix well.

Serve with Potato Chips, Pita Chips or Crackers.

Enjoy!

Peace in the Kitchen!

German Beer Cheese Soup and Hatch Pepper Cheese Soup

German Beer Cheese Soup!

4 C Vegetable Broth. I use a Vegetarian Chicken Broth. You can use Chicken Broth if you're not Vegetarian.
1 - 12 oz. Bottle of Good German Lager Beer.
1 C finely diced Onion
1/2 C finely diced Carrot
1/2 C finely diced Celery
1 tsp Garlic Powder
1 tsp Worcestershire Sauce. I use a Vegetarian version.
Salt and Pepper to taste.
1/2 C Heavy Cream
3 C Grated Sharp Cheddar Cheese + additional for Garnish.
1/4 C Cornstarch
Thinly sliced Chives for Garnish.

In a large Soup Pot on Medium Heat:
Broth
Beer
Onion
Carrot
Celery
Garlic Powder
Worcestershire Sauce
Salt and Pepper to taste.
Mix well and bring to a boil.

Reduce heat.
Add:
Cream
3 C Cheese
Cook for an additional 15 minutes.
Stir often until Cheese is melted.

Add:
Cornstarch
Whisk well.
Continue cooking for 10 minutes.

Remove from heat.
Serve immediately.
Garnish each serving with additional Cheese and Chives.

Enjoy!
Peace in the Kitchen!

Hatch Pepper Cheese Soup

This can be made with Monterey Jack or Pepper Jack Cheese if you don't have access to Hatch Pepper Cheese.
As the weather cools down and Fall and Winter approach, I make Soup!
I make it every weekend.  I  create many original soup recipes. and I have hundreds of recipes available to me. When we go to the Mennonite Central Conference Sale in Kansas every year, I immediately go to the booth that sells Mennonite and Amish family recipe books. They have incredible Soup recipes.
Here's one of them. I have adapted it to make it my own. It can certainly be made with Cheddar Cheese. I liked the idea of a "white" creamy soup.

4 TBS Butter
1/2 C finely chopped Onion
1 clove of Garlic, minced
4 TBS Flour
2 C  Whole Milk
1 C Vegetarian Broth
1 C Heavy Cream
1 C of shredded Hatch Pepper Cheese
1/2 C canned diced Green Chiles

Melt Butter in a Soup Pot on medium heat.
Add Onion and Garlic.
Saute until soft.
Add Flour and whisk until smooth.

Combine Milk and Vegetable Broth.
Slowly add it to the Flour mixture, stirring constantly until it begins to thicken.
Reduce Heat to low.
Add Cream.
Gradually add Cheese, stirring constantly.
Do not allow it to boil
Fold in Chiles

Enjoy!
Peace in the Kitchen!

Traditional All American Coffee Cake

I was raised on Traditional Coffee Cake.  We ate it for Breakfast and for an Afternoon Break. I think my Grandmother made it best.

Here's a great Traditional Coffee Cake recipe.

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

8 TBS Butter, room temperature.
1 1/4 C Granulated Sugar, divided.
1 Large Egg
2 C Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Nutmeg, divided.
1 C Buttermilk

In a small mixing bowl with a hand mixer:
Butter
1 C Sugar
Beat until creamy smooth for 3 minutes.

Add:
Egg
Mix until well combined.

In a small bowl:
Flour
Baking Soda
Baking Powder
1 tsp Nutmeg
Whisk well.
Add this mixture to the Butter mixture, alternating with Buttermilk.

Spoon into the Pan and smooth evenly with an offset spatula.

In a small bowl:
Remaining Sugar
Remaining Nutmeg
Whisk well.
Sprinkle evenly over the Batter.

Bake for 30 - 35 minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool completely.

Enjoy!
Peace in the Kitchen!