Tex - Mex Fritos Corn Chip Salad

I live in Texas, Tex - Mex Country. We love our cuisine. It's the one thing we miss when we travel. It's never the same as home. We have the best Tex - Mex and Mexican food here.
Here's a very popular Tex - Mex Salad. I have other recipes using Fritos Corn Chips. They add crunch and flavor to many recipes.

Tex - Mex Fritos Corn Chip Salad

A Large Serving Bowl.

You'll combine all of the ingredients in the Bowl except the Fritos Corn Chips.
They'll be added at the end, just prior to serving.
This keeps them from getting soggy from sitting in the Salad.

You can also add them to individual servings.

2 cans of Corn, drained well.
1/2 Red Bell Pepper, diced.
1/2 Green Bell Bell Pepper, diced.
1 small Red Onion, diced.
1 - 4 oz. can of Diced Green Chiles, drained.
2/3 C Mayonnaise
2 tsp Chile Powder, your choice.
1 1/2 C Sharp Cheddar Cheese
2 Small Bags of Fritos Corn Chips (more if you like them) The amount you add is your preference.
There are a variety of flavors you can use based on how much spice you like.

Enjoy!
Peace in the Kitchen!

Amish Peanut Butter and Honey Oat Cookies

We have a lot of Amish neighbors in our town in Colorado. Every Wednesday there's a Market downtown. Several Amish families have tables with their homemade baked goods. We bought some cookies that were delicious but they wouldn't share the recipe. I came home and had to replicate the
taste. They're delicious.  I just took these out of the oven to share with our friends at the Quilt Shop today.

Amish Peanut Butter and Honey Oat Cookies:

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 1/2" Cookie Scoop.

2/3 C Old Fashioned Oats
1 tsp Baking Soda
1/4 C Brown Sugar
3/4 tsp Cinnamon
1 Egg, beaten
1 tsp Vanilla
1 C Creamy Peanut Butter, Chunky does not work.
2 TBS Honey

In a Large Mixing Bowl:
Oats
Baking Soda
Sugar
Cinnamon
Mix well by hand.

In a Medium Mixing Bowl:
Egg
Vanilla
Peanut Butter
Honey
Mix to combine well by hand.

Add:
Wet ingredients to Dry ingredients.
Mix well, just until combined.

Cover and refrigerate for 1 hour.

Use the Cookie Scoop and drop dough onto the Sheet Pan, 2" apart.

Bake for 8 - 10 minutes.
Remove Pan to a Rack to cool 10 minutes.
Transfer Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Apple Cheddar Casserole and a Pear, Walnut and Cranberry Casserole

I remember the first time I had a thick, melted slice of Sharp Cheddar Cheese on a piece of hot Apple Pie. It was at the Bloomingdales's Café in New York City, in the late 70's. It was delicious. Since then
I've served it that way.
Here's a Casserole recipe that combines the two tastes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 qt. Casserole coated with a Vegetable Cooking Spray.

5 C of Peeled, Cored and Diced Apple. I use Jonagold or Fuji.
3 TBS Fresh Lemon Juice.
8 TBS Butter, melted.
1 C Granulated Sugar
1 tsp Salt
1 C Flour
1 C Whole Milk
1 tsp Vanilla
2 C Shredded Extra Sharp Cheddar Cheese, divided.

In a Medium Mixing Bowl:
Apples
Lemon Juice
Toss to coat well.
Spoon into the Casserole Dish.

In the same Bowl:
Butter
Sugar
Salt
Flour
Milk
Vanilla
1 C of the Cheese
Stir to combine well.
Spoon over the Apples.
Spread evenly.

Bake 45 minutes.
Top with remaining Cheese and continue Baking for 15 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Pear, Walnut and Cranberry Casserole

This is a new recipe I created based on the Apple Casserole. It has the same sort of Crepe Batter.

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

3 1/2 lbs. of Bosc Pears, peeled, cored and cubed. (about 8 Cups)
3 TBS Lemon Juice
8 TBS Butter, melted.
1 C Granulated Sugar
1 tsp Salt
1/2 C Whole Milk
1/2 C Eggnog
1 tsp Vanilla
1 C Flour

In a Large Mixing Bowl:
Pears
Lemon Juice
Stir to combine well.

Add:
Walnuts
Cranberries
Stir to combine well.

In another Large Mixing Bowl:
Butter
Sugar
Salt
Milk
Eggnog
Vanilla
Whisk well.

Pour into the Pear mixture and Stir to Combine well.

Add:
Flour, 1/4 C at a time, mixing well after each addition.

Pour into the prepared Pan.

Bake 55 minutes.

Serve Hot with either Vanilla Ice Cream or Homemade Whipped Cream. (recipe to follow)

Enjoy!
Peace in the Kitchen!

Lemon Pie with a Chex Cereal Crust

Here's an interesting recipe for a Pie with a Rice or Corn Chex Cereal Crust.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan
A Fine Mesh Sieve to Strain the Filling.
A Hand Held Electric Mixer for the Whipped Cream.

To make the Crust:
3 1/2 C of finely crushed Rice or Corn Chex Cereal
1/4 C Granulated Sugar
1/4 tsp Cinnamon
12 TBS Butter, melted

Mix all ingredients together in a Large Mixing Bowl.
Press into the Pie Pan. on the bottom and up the sides.
Bake for 17 minutes.
Remove Pan to a Rack to Cool Completely.

To make the Filling:
3 Eggs
3 Egg Yolks
1/2 C Fresh Lemon Juice
8 TBS Butter, chilled and cubed.
1/2 C Granulated Sugar
1/2 C Heavy Cream
1 tsp Confectioner's Sugar
1/2 tsp Vanilla
Zest of 1 Lemon

In a Glass Heat Proof Bowl over a Saucepan of Simmering Water:
Eggs
Yolks
Lemon Juice
Butter
Sugar
Whisk constantly until Butter is melted and the mixture begins to thicken. (5 - 8 minutes)

Remove from Heat.
Place a Sieve over a Bowl and Strain the Filling.
Set aside to cool completely.

In a Medium Mixing Bowl with the Electric Mixer:
Heavy Cream
Confectioner's Sugar
Vanilla
Beat to Stiff Peak.
Fold by hand into the Lemon Filling Mixture.

Spoon into the Crust.
Refrigerate for 1 hour.

Just before serving, evenly sprinkle Lemon Zest over the Pie.

Enjoy!
Peace in the Kitchen!

Sweet Potato/Yam Bread

Here's a great Fall Bread.

Sweet Potato/Yam Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
A Loaf Pan sprayed with a Vegetable Cooking Spray. (I use a Cast Iron Loaf Pan)

1 - 15 oz. Can of Sweet Potatoes/Yams, drained and reserve 2 TBS of the Liquid.
1 1/4 C Granulated Sugar
1/3 C Water
1/3 C Vegetable Oil
2 Large Eggs
1 3/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Pumpkin Pie Spice
1/4 tsp Baking Powder
1/2 C Chopped Pecans

In a Large Mixing Bowl:
Potatoes
Reserved Liquid
Mash well with a Potato Masher or Blending Fork.

Add:
Sugar
Water
Oil
Eggs
Mix together until well combined.

Add:
Flour
Baking Soda
Salt
Pie Spice
Baking Powder
Mix together until well combined.

Fold in Pecans.

Spoon into the Pan.
Bake for 60 - 75 minutes. A Toothpick in the center should come out clean.

Remove Pan to a Rack to Cool 10 minutes.
Invert the Pan onto the Rack and release the Bread to cool completely.

Enjoy!
Peace in the Kitchen!

Filled and Baked Zucchini Boats

I don't always have a recipe at hand when I need to use ingredients that I didn't plan for.
Today was a perfect example of that.
We had Zucchinis that needed to be eaten. I decided to make an impromptu filling with other ingredients I had available.

Filled and ready to Bake!

Baked!

Here's what I did:
I had 4 Zucchinis.
I cut the Zucchinis in half lengthwise and scooped out the inside of all 4 of them.
1/2 C Diced Tomatoes.

I had a medium Onion, diced

I had Grated Parmesan Cheese and some Shredded Parmesan Cheese.

Panko Breadcrumbs.

And........ I always have Adobo Seasoning.

In a Large Mixing Bowl:
Diced insides of the 4 Zucchinis
I diced the two halves of one of the Zucchinis and saved the other 6 halves to fill.

Add:
Diced Tamatoes
Diced Onion
Salt and Pepper to taste.
1 tsp of Adobo Seasoning
1/4 /C Grated Parmesan Cheese
Mix to combine well.

I heated about 3 TBS of Vegetable Oil in a Skillet on Medium High Heat.
Added the Mixture.
Sautée for about 8 - 10 minutes, until it started to get Golden Brown.

Fill the Zucchini Halves with filling.

Sprinkle them with some Shredded Parmesan and then Bread Crumbs.

I baked them in a small convection oven on our patio, for about 35 - 45 minutes.
It's too darned hot to use the big oven in the kitchen, in Texas!

Enjoy!
Peace in the Kitchen!

Tie Dye Cheesecake Bars

Here's a great Hippy in the Kitchen Dessert.

This is an adaptation of a recipe that I saw online, but the recipe was vague in some parts, so I  changed the name and re wrote it.

This is my Calphalon Straight Sided Baking Pan. It's my favorite Pan for
Baking Bars and Brownies because of the Straight Sides.

I've taken many Baking Classes and this is the only
Food Coloring I use.
 I use for Bars, Macarons and
Tye Dye Hippy Cookies.

Tie Dye Cheesecake Bars

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" Baking pan with Straight Sides.
A Food Processor

8 Graham Crackers
1 1/4 C Granulated Sugar, divided.
6 TBS Butter, melted
16 oz. Cream Cheese, room temperature.
1/4 C Sour Cream
2 Large Eggs
1/8 tsp Salt
1/2 tsp Vanilla

Gel Food Coloring:
Pink
Pale Green
Baby Blue
Or your 3 favorite pastel colors.

Crust:
In a Food Processor:
Broken pieces of the Graham Crackers
Pulse a few times to crush them.

Add:
 1/2 C Sugar
Butter
Pulse just to combine well.

Transfer to the Pan and Press evenly on the bottom.

In a Medium Mixing Bowl with a Hand Held Mixer:
Cream Cheese
Sour Cream
Remaining Sugar
Eggs
Salt
Vanilla
Mix to combine well.

Divide the batter evenly among 3 small Mixing Bowl. (create 3 different colors of Batter)
Add a bit of Food Coloring from the tips of Toothpicks.
Blend well.

Drop Dollops of each color onto the Crust. Overlapping the Colors.
Swirl the Batter with a Toothpick or a Bamboo Skewer to create a Tie Dyed Pattern.

Bake 45 minutes.
Remove the Pan to a Rack to Cool Completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen.