Zucchini Casserole

This recipe comes from Pampered Chef. We have a lot of their products. This is baked in a Crescent Roll Crust.

Zucchini Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Deep Dish Oval Casserole Pan or a Rectangle.

Crust

1- 8 oz. tube of Pillsbury Original refrigerated Crescents.
2 tsp of Dijon Mustard

Filling:

4 Large Zucchinis, sliced thin using a Mandoline.
1 C Coarsely chopped Onion
2 TBS Butter
1 Clove of Garlic, minced
1/2 tsp Dry Italian Seasoning
1/4 tsp Salt
1/4 tsp Pepper
2 TBS chopped Fresh Parsley
2 Large Eggs
2 C Shredded Mozzarella Cheese

Unroll the Dough and separate into Triangles.
Arrange them evenly in the Pan, (points in the bottom, wide end going up the sides.)
Gently press the seams to create 1 piece.
Spread Mustard evenly over the bottom only.

In a Skillet on Medium High Heat:
Butter, until melted. Swirl evenly over the bottom.
Zucchini
Onion
Garlic
Seasoning
Salt
Pepper
Stir Gently to keep the Zucchini Slices Whole.
Cook 5 minutes.
Remove and gently Fold in Parsley.

In a Large Mixing Bowl:
Eggs
Whisk well.
Fold in Cheese.
Add:
Zucchini Mixture.
Fold gently to combine.

Spoon evenly over the Dough.

Bake 30 minutes.
Center should be set and the Crust should be Golden Brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Hot Fudge Sundae Cake

This recipe comes from Betty Crocker.
It's a Chocolate Cake that creates it's own Hot Fudge Sauce as it bakes.
The cake is spooned into individual serving bowls, topped with a scoop of Ice Cream and some of the Sauce.

This is my favorite Baking Cocoa.

Hot Fudge Sundae Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" un greased Baking Pan.

1 C Flour
3/4 C Granulated Sugar
2 TBS  Baking Cocoa + additional listed below.
2 tsp Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Dark Brown Sugar
1/4 C Cocoa
1 3/4 C Boiling Water, set aside until ready to use. It just needs to be Hot!

In the Pan.
Sprinkle evenly with:
Flour
Granulated Sugar
2 TBS Cocoa
Baking Powder
Salt
Mix together roughly with a Blending Fork.

Mix in the following with a Fork:
Milk
Oil
Vanilla

Stir in the Pecans.

Sprinkle evenly, in the following order, without mixing:
Brown Sugar
Remaining Cocoa
Gently pour the Boiling Water evenly over the entire Batter.

Bake 40 minutes.
Serve immediately in individual serving bowl, topped with a scoop of Vanilla Ice Cream.
Spoon some of the Sauce from the pan over the Ice Cream.

Enjoy!
Peace in the Kitchen!

Baked Caprese Sliders

We were on vacation in Florida and someone made Hawaiian Sliders. They're made with Ham and Cheese. I like this Vegetarian version adapted from The Pampered Chef. Photos by Zestuous.

Spread generously with a layer of Softened Butter.

Add Salt and Pepper to taste.

Brushed evenly with Butter/Italian Dressing Mix.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan lined with Foil extending 2" over all 4 sides.
I cut two separate pieces to fit the pan.

24 King's Hawaiian Honey Wheat Rolls (you can slice the entire package horizontally at one time with a Bread Knife)
Butter, softened.
1 Bunch of Fresh Basil, Large Leave only.
6 Tomatoes, sliced
16 oz. Fresh Mozzarella Cheese, sliced.
8 TBS Butter, melted
2 TBS Dry Powdered Italian Dressing Mix

In the Casserole Pan:

Place the bottom half of the rolls in the pan, cut side up.
Spread with a layer of Softened Butter.

Cover with a layer of Basil Leaves.

Cover with a layer of Tomatoes. (Salt and Pepper to taste)

Add a layer of Cheese.

In a small bowl:

Butter

Italian Dressing

Whisk well.

Cover with the tops of the Rolls.

Brush the tops evenly with Butter.

Cover tightly with Foil.

Set aside for 10 minutes.

Bake covered for 10 minutes.

Uncover and continue baking to 5 minutes.

Serve Hot!

Enjoy!

Peace in the Kitchen!

 

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Biscuits

Here's a great recipe for Biscuits:

http://www.thecountrycook.net/20…/…/butter-dip-biscuits.html

Enjoy!
Peace in the Kitchen!

Mediterranean Crown Appetizer and Tex - Mex Option

I received this recipe via a video from a friend in France. It was difficult to get a recipe so I copied a link to post it on my Blog. I was able to create some still photographs from the video.
It looks delicious and I will definitely make it.
In order for me to be able to print the recipe I have to break it down and create it myself.
It's an appetizer "crown" or wreath.
It can certainly be customized to your personal taste.

Here are photographs that I took from the video:
They're not in any order but it gives you an idea of the process and the final dish.

Mediterranean Crown Appetizer

Puff Pastry and a bowl to use as a template.

The outer ring is sprinkled with Dried Oregano.

Cut the center into wedges to pull back over the Ring.

Egg Wash

Cover the Ring with Sliced Black Olives.

1 Zucchini, unpeeled and sliced.

Puff Pastry Circle

Tomato slices

Bake at 350 degrees for 20 minutes.

Egg Wash

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Round Pizza Pan
A Bowl create a template in the center of the Puff Pastry Dough.(you'll see it in the video)

This is a pretty vague recipe so the amounts of ingredients will change according to the size Appetizer you make.

Ingredients:

Puff Pastry (enough to create a Pizza Sized Circle)
A Recipe of Fresh Pesto, or a Jar.
3 small Tomatoes, sliced
1 Zucchini, sliced
Feta Cheese
Appetizer sized Mozzarella Balls or pieces of Mozzarella Cheese.
An Egg Wash to brush on the Pastry Ring.
Sliced Black Olives
Dried Oregano

Here's a link to the video:

Couronne méditerranéenne

Enjoy!
Peace in the Kitchen!

Here's another option:
Preheat the ove to 375 degrees.

Create your favorite Tex-Mex filling of Ground Beef, Cheese, Jalapeños with Taco Seasoning.

Here's a suggestion:

1 lb. of Ground Beef or Gimme Lean Vegetarian Meatless Ground.
1 Package of Taco Seasoning Mix.
1 - Diced Jalapeño
1 Cup of Shredded Sharp Cheddar Cheese.

In a large Skillet on Medium High Heat:
Sauté the Beef until browned.

Add:

Seasoning Mix
1/2 C Water
Jalapeño
Simmer 5 minutes. Stirring often.
Transfer to a Bowl.
Add:
Cheese
Mix well.
Spoon over the Dough.

Garnish Filling Suggestion:
Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Bake for 20 - 25 minutes.
After it's baked, transfer to a Serving Platter and fill the center with Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Serve with Tortilla Chips


Enjoy!
Peace in the Kitchen!

Chocolate Caramel Cookie Balls

This is just one more cookie recipe that I may enter in the Dallas Holiday Cookie Contest 2016. I am constantly researching and creating new Cookie recipes. I have a vast collection of vintage recipe books that I use and I have friends that share recipes. I adapt recipes and I research new trends to find something unusual to enter in the contest. It's getting more and more difficult each year to choose my entries.

Chocolate Caramel Cookie Balls

Here's what you'll need:

Preheat the oven to 375 degrees.
Sheet Pans lines with Parchment Paper.

8 TBS Butter, softened to room temperature.
1 C Granulated Sugar
1 C Brown Sugar
2 Large Eggs
1 TBS Vanilla
2 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 C Cocoa Powder
48 Caramel Candies

In a Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Add:
Eggs
Vanilla
Mix just until well combined.

In a Mixing Bowl:
Flour
Salt
Baking Soda
Cocoa Powder
Whisk well.
Add this mixture to the Stand Mixer.
Mix just until combined.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate at least 2 hours.

Use a 1 3/4" Cookie Scoop for each Cookie.
Wrap the Dough around each Caramel Candy and seal it well.
Place them 2" apart on the Sheet Pan.
Bake for 8 minutes.

Transfer the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Homemade Pumpkin Pie. The Only Pumpkin Pie I Make!

I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. Since making this for the first time, it's the only Pumpkin Pie I will serve at Thanksgiving. It's the Best I've ever tasted. There's something vintage about a Pumpkin Pie made with Fresh Pumpkin. It takes me back to life on the Prairie and the stories about Little House on the Prairie with Laura Ingalls Wilder.

This is a Best of the Best Recipe.

Homemade Pumpkin Pie from Scratch:

2 C fresh cooked pumpkin: ( 1-2 Small Sugar/ Pie Pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
I make the puree by the end of October and freeze it until I make the Pumpkins for Thanksgiving.

Sugar/Pie Pumpkins are Small and Dense and usually have a Medium or Dark Orange Color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful Sugar Pie, but other eating Pumpkins may include Winter Luxury, Deep Red, and Golden Cushaw.

You can purchase a Deep Dish Pie Crust or make it from scratch. Anne makes the best Pie Crust so ours is always homemade. Our Pumpkin Pie Plate measures 8 1/2" across the interior bottom and 10" across the top.

Filling:

3 eggs
1 (12oz.) can of Evaporated Milk
1/2 C Egg Nog
3/4 C sugar
1/4 tsp salt
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" Unbaked Deep Dish Pie Crust

Place the Crust in a Deep Dish Pie Plate.

In a Bowl, combine:
2 C Fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well

In a bowl, whisk:
Eggs
Evaporated Milk
Egg Nog
Whisk well

Add wet mixture to dry mixture
Mix well

Pour filling into the pie shell ( if you have more than you need, save it for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a Pie Crust Shield if needed halfway through to avoid burning the Crust.

Cool  completely on a wire rack
Refrigerate and chill completely before serving

Serve with Whipped Cream

Enjoy!
Peace in the Kitchen!

I prepared the pumpkin today and put it in the freezer until
I make the pie for Thanksgiving Dinner.
I'll post additional pictures when I make the pie.

This is the best Pumpkin Pie I have ever tasted.
We will make this every year for Thanksgiving.
This was Thanksgiving 2013.

I had enough filling to make another Pumpkin Pie.
My wife made it, along with a Blueberry Pie.

Thanksgiving 2014
Ready for the oven!

Enjoy!
Peace in the Kitchen!