Individual Fruit and Nut Cakes

These small cakes are packed with fruit, nuts and oatmeal. They're flavorful and delicious.
I make them in my Lodge Biscuit Pan.
You could also use my Hippy Muffin Batter to make these small cakes.
I've included the recipe at the end of this one.


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake/ Biscuit Pan with 7 wells. Brush well with Vegetable Oil.

1 1/2 C peeled and diced Granny Smith Apples
3/4 C Sweetened Condensed Milk
2 Eggs, beaten.
1/2 C Vegetable Oil
2 tsp Vanilla
2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 C Old Fashioned Oats
1 C Bran Flakes Cereal
1/2 C Chopped Pecans
2/3 C Dried Cranberries
1/4 C Half and Half

In a Mixing Bowl:
Apple
Sweetened Condensed Milk
Eggs
Oil
Vanilla
Whisk well.

In a Large Mixing Bowl:
Flour
Baking Powder
Baking Soda
Salt
Cinnamon
Oats
Cereal
Pecans
Cranberries
Stir by hand to combine well.

Add:
Wet Ingredients to Dry Ingredients.
Stir by hand to combine well.
Gradually stir in Half and Half just to combine.

Fill the wells with Batter.
Bake 10 - 12 minutes.


Remove Pan to a Rack to cool for 10 minutes.
Remove Cakes to the Rack to Cool Completely.
Transfer to a covered container.

Enjoy!
Peace in the Kitchen!


Hippy Muffins.

These are such an Iconic Hippy Muffin. We made them in the 60's and 70's.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 C Muffin Tin with Paper Liners and sprayed with a Vegetable Cooking Spray.
This recipe make 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, ( I use a Box Grater on the largest holes) squeezed dry.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:
Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Mix well with a Wooden Spoon.

Fold in by hand, just until combined:
Zucchini
Carrot
Create a Well in the Center of the Bowl.

Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Mix just until combined.

Divide evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to Cool fot 5 Minutes.
Transfer Muffins, in the Liners, to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Beer Festival Pretzel Necklaces

We attended a Beer Festival in our town in Colorado when we were there in May. We saw a family wearing Pretzel Necklaces.
We had never seen them before. They broke them off in-between tasting Beer. I thought it was an great idea.
We're going to make them for the next Festival in our hometown in Texas.

This is not a recipe, simply a great idea and a couple of photographs.

Enjoy!
Peace in the Kitchen!

Breakfast Bundt Casserole

This is an interesting recipe that can be customized to your own personal taste. There are many options for other ingredients.
You can add a cup of diced Zucchini, 1/2 C of diced Red Bell Pepper and 1/2 C Green Bell Pepper for a Christmas Casserole.
You can add diced cooked Ham, Sautéed Sausage (Vegetarian Versions available), a box of Frozen Spinach, thawed and squeezed dry, and the list goes on.
Just make sure you don't add any additional Potatoes or Roll., this is the perfect amount.

Breakfast Bundt Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Bundt Pan (choose a simple design) The Original Kugelhof works well) Coat with a Vegetable Cooking Spray.

1 C of your favorite Add In Ingredient.  (see the list above) or add your own.
1 C Frozen Tater Tots, unthawed.
12 Large Eggs, Beaten
1 Can of Pillsbury Grand Biscuits, Raw and Diced into 1" pieces.
2 C of your favorite Shredded Cheese.

In a Large Mixing Bowl:
All ingredients,
Stir to combine well.

Spoon into the Pan.
Bake 45 - 60 minutes.
The top should be Golden Brown.

Remove Pan to a Rack to cool 5 minutes.
Invert onto a Serving Platter.
Slice to Serve.

Enjoy!
Peace in the Kitchen!

Keep Guacamole Green

Keep Guacamole from turning Brown.

There are so many recommendations for how to keep prepared Guacamole from turning Brown after it's prepared.
Some of the ways, leave the Pit in the middle of the mixture, add extra Lime Juice, cover with Plastic wrap directly onto the mix to create a seal. Today's Plastic Wrap is more porous than it used to be.
Those are all well and good, but none of them are fool proof.

The following is a  way to prevent browning and keep refrigerated for up to 3 day:

After preparing it, transfer it to a small glass container that has a lid, smooth the top and drizzle about 1/2" of Lukewarm Water to cover it.
Place the Lid on it and refrigerate it for up to 3 days.
When ready to serve, Drain the water off and stir to combine well.

Enjoy!
Peace in the Kitchen!

Tex - Mex Corn Salad

We make a lot of recipes that are referred to as Tex - Mex here in Texas. Here's a great Salad or Side Dish that has all of the ingredients needed to be referred to as Tex - Mex.

Tex - Mex Corn Salad

1 - 16 oz. Bag of Frozen Corn, thawed.
2 TBS Olive Oil
3 TBS Mayonnaise
4 oz. Mexican Cotija Cheese, crumbled + additional for Garnish.
2 TBS Fresh Lime Juice + additional for Garnish.
1 TBS Diced  Fresh Jalapeño Pepper
1 TBS Diced Red Onion
1/4 C finel chopped Fresh Cilantro
2 Garlic Cloves, minced
1/2 tsp Chile Powder
Salt and Pepper to taste.

In a Skillet on Medium High Heat:
Oil, until Hot.
Corn
Sauté for about 8 minutes, just until Charred.

In a Large Mixing Bowl:
Mayonnaise
Cheese
Lime Juice
Jalapeño
Onion
Cilantro
Garlic
Chile Powder
Salt and Pepper
Mix to combine well.

Fold in:
Corn
Mix to combine well.

Refrigerate until cold.

Just prior to serving:
Drizzle with additional Fresh Lime Juice.
Sprinkle with additional Cheese.

Enjoy!
Peace in the Kitchen!

Ritz Cracker Dessert Bars

Who knew that crackers could be so decadent when turned into a dessert Bar?

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

2 Sleeves of Ritz Butter Crackers (60 crackers)

1 1/2 C Heath English Toffee Bits

1 - 14 oz. can of Sweetened Condensed Milk

Confectioner's Sugar

In a Large Zip Lock Bag:

Crackers

Crush finely, using your hands.

In a Medium Mixing Bowl:

Cracker Crumbs

Toffee Bits

Condensed Milk

Stir to combine well.

Press evenly into the Pan.

Bake 15 - 20 minutes until Golden Brown.

Remove Pan to a Rack to cool completely.

Dust well with Confectioner's Sugar.

Cut into Bars to serve.

Enjoy!

Peace in the Kitchen!

Stuffed, Baked Zucchini

Here's a great Vegetarian dinner recipe.

Stuffed, Baked Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Baking Pan

3 Zucchinis  (trim the ends and slice them in half lengthwise) Set Aside.
1 - 24 oz. Jar of your favorite Marinara Sauce, divided ( set aside 1 C)
1 TBS Olive Oil
1/3 C diced Onion
1 tsp minced Garlic
1/2 C diced Red Bell Pepper
3/4 C diced Fresh Mushrooms
1/4 C chopped Fresh Parsley
1 tsp Italian Seasoning
1/4 tsp Salt
Pepper to taste
1 1/2 C Fresh Shredded Mozzarella Cheese
1/4 C shaved Fresh Parmesan Cheese
2 TBS Bread Crumbs

Scrape out the Zucchinis, chop and set aside.

In the Baking Pan:
Zucchinis
1" of Water
Cover with Foil
Bake for 20 minutes.
Remove and set aside.
Do not turn the oven off.

In a Large Skillet on Medium Heat:
Oil
Onion
Bell Pepper
Garlic
Sauté for 5 minutes.

Add:
Chopped Zucchini
Mushroom
Remaining Marinara Sauce (the 1 C will be used later in the recipe)
Parsley
Seasoning
Salt
Pepper to taste.
Stir well.
Reduce Heat to Low.
Sauté 15 minutes.

Remove the Zucchinis from the Pan.
Drain the Water.

Add:
1 C Marinara Sauce.
Place Zucchinis on top of the Sauce.

Fill the Zucchini with the Filling.
Cover with Foil.
Return to the Oven.
Bake for 20 minutes.

Remove from the Oven.
Set the Oven to Broil.
Remove the Foil.

Top each Zucchini with:
Mozzarella
Parmesan
Bread Crumbs

Return to the Oven and Broil just until the Cheese
has Melted and the Crumbs are Golden Brown.
Watch it carefully to avoid burning.

Enjoy!
Peace in the Kitchen!

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