Skillet Spinach Dip

Here's a great Appetizer made and served in a Cast Iron Skillet.

I posted another option for a filling, at the end of this recipe.

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

An option for the sauce.

An option for the sauce.

2 - 9oz. packages of Frozen Spinach
2 - 14oz. Jars of Alfredo Sauce
1 - 11oz. Tube of Pillsbury Refrigerated French Loaf, sliced.

Cook Spinach according to package directions.
Drain and then Squeeze dry between layers of Paper Towels.

In a Large Mixing Bowl:
Spinach
Sauce
Mix to combine well.

Spread evenly in the Skillet.

Place slices of Bread Dough around the outer layer of the Skillet overlapping
so they all fit.

Bake 25 - 30 minutes.
The Bread should be Golden Brown.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Warm.

Enjoy!
Peace in the Kitchen!


OPTION:

1 10 oz. package of chopped, frozen Spinach. Thawed and squeezed dry in Paper Towels.
1 Can of Artichoke Hearts. Drained and Chopped.
4 oz. Cream Cheese, softened.
1/2 C Cream Cheese
1/4 C Mayonnaise
1 Garlic Clove, minced.
1/4 C Grated Fresh Parmesan Cheese + additional to garnish.
1/4 C Shredded Mozzarella Cheese + additional for garnish.

Mix all ingredients in a Mixing Bowl except the additional Cheese for Garnish.
Prepare the recipe the same as the Skillet Spinach Dip above.

When you remove the Skillet from the Oven, immediately sprinkle it with
the additional Cheeses and serve Hot!

Enjoy!
Peace in the Kitchen!

Spinach Gruyere Gateau from Martha Stewart

When I discovered this recipe I knew I had to post it on my Blog. I didn't want to rewrite it so I'm posting the link to it.
I love everything about this recipe.
There are many recipes for this but after researching them, I think this one os the best.
If I ever have a question about a recipe, I can always count on Martha Stewart to make the best.

https://www.marthastewart.com/.../spinach-gruyere-gateau...

Enjoy!
Peace in the Kitchen!

Fried Spiraled Pickles Coated in Cool Ranch Doritos and served with Ranch Dressing.

Wow!
I'm lovin' these.
I decided just to post the link so you can see how they're made.



Foodbeast - Fried Spiraled Pickles coated in COOL RANCH...


Enjoy!
Peace in the Kitchen!

Triple Chocolate Cookies

There's no Flour in this cookie. It's packed with Chocolate.
The recipe makes 1 dozen cookies.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A Sheet Pan lined with Parchment Paper.
A  1 3/4" Cookie Scoop

I forgot to photograph the bowl of batter. I decided to be creative with
a photo of what was left in the bowl for the next batch.
The first batch is in the oven.

1 1/2 C Gluten Free Confectioner's Sugar
1/2 C Dark Cocoa Powder. I use Hershey's Special Dark
1/2 tsp Coarse Sea Salt
2 Large Egg Whites
1 1/4 tsp Vanilla
1/2 C Dark Chocolate Chips
1/2 C Milk Chocolate Chips

In a Medium Mixing Bowl:
Sugar
Cocoa Powder
Salt
Whisk well.

In a Small Mixing Bowl:
Egg Whites
Vanilla
Whisk well.

Make a Well in the center of the Dry Ingredients.
Add:
Wet Ingredients
Stir well with a Blending Fork by hand, just until Combined.

Fold In:
Milk Chocolate Chips
Dark Chocolate Chips
Mix to combine well.

Cover with Plastic Wrap and refrigerate 30 minutes.

Use the Cookie Scoop and drop Dough 3" apart onto the Sheet Pan.

Bake 12 Minutes.
They'll appear to be soft but they continue to cook while cooling.

Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!

Corn and Tomato Casserole in a Crock Pot

Here's another Crock Pot Side Dish.

Corn and Tomato Casserole in a Crock Pot

Here's what you'll need:
1 - Crock Pot

1 - 15 oz. can of Creamed Corn
1 - 14 oz. can of Diced Tomatoes
3/4 C Saltine Cracker Crumbs
1 Egg, beaten.
2 tsp Granulated Sugar
3/4 tsp Pepper
1/4 C Chopped Fresh Parsley

In the Crock Pot:
Corn
Tomatoes
Crackers
Egg
Sugar
Black Pepper
Stir to Combine Well.

Cover and Cook on Low for 4 hours.

Transfer to a Serving Bowl.
Sprinkle evenly with Parsley.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Layered Tex - Mex Casserole in a Crock Pot

This is just the latest in my collection of Crock Pot recipes.
Our Christmas menu, here in Texas, is Tex - Mex. It always consists of Tamales, Tex - Mex Side Dishes, Salads and Desserts.
Here's my newest Side Dish.

An option for Hominy

An option for Hominy

An option for Queso Quesadilla Cheese.

An option for Queso Quesadilla Cheese

Here's what you'll need:
A Crock Pot that will accommodate a (9" in diameter) Tortilla.
Foil, this will be folded to create a cradle in the Crock Pot to help remove the Casserole.

2 - 15 oz. cans of Hominy, drained
1 - 15 oz. can of Black Beans, rinsed and drained.
1 - 14 oz. can of Diced Tomatoes with Green Chiles
1 C of Chunky Pace Piquante Sauce
1 - 6 oz. can of Tomato Paste
1/2 tsp Cumin
3 - 9" Flour Tortillas
2 C Shredded Queso Quesadilla Cheese, divided.
1/4 C sliced Black Olives

Foil Handles:
3 - 18" Long Strips of double folded Heavy Duty Foil. Make them wide enough to completely line the Crock Pot.
Place them in the Crock Pot in a Criss Cross Spoke Position to help lift the Casserole out of the Pot when it's done.

In a Large Mixing Bowl:
Hominy
Beans
Tomatoes
Piquante Sauce
Tomato Paste
Cumin
Mix to Combine Well.

In the Crock Pot:
1 Tortilla, pressed and tucked into the Bottom.

Add:
1/3 of the Hominy Mixture.
1/3 of the Cheese
Repeat layers with remaining Tortillas, Mixture and Cheese
Reserve the last 1/3 of the Cheese to be used later.

Cover and Cook on Low for 6 hours.
Turn off the Pot.
Sprinkle evenly with remaining 1/3 Cheese.
Top evenly with Olives.

Cover and allow to stand for 5 minutes.

Use the Foil Strips to help lift the Casserole out of the Pot and transfer to a Serving Bowl.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Wild Rice and Mushroom Casserole in a Crock Pot

We have several Crock Pots and we use them all.  I think everyone knows the convenience of them and how diversified they can be. You can make anything from Appetizers, Dips, Soups, Side Dishes and even Entrees. We even have a unit with 3 small Pots in it for Appetizers or Side dishes. We also use it to keep Tamales warm. We divide the Tamales by ingredients, keeping the vegetarian ones in their own pot. It's very convenient for serving 3 different types of dips or 3 different types of Soup.

Here's a great side dish made in a Crock Pot.

Here's what you'll need:
1 Medium to Large Crock Pot coated with a Vegetable Cooking Spray or brushed well with Vegetable Oil.

2 TBS Olive Oil
1 Small Red Onion, diced.
1 Green Bell Pepper, diced.
8 oz. White Mushrooms, thinly sliced.
1 - 14 oz. Can of Diced Tomatoes
1 tsp Dried Oregano
1 tsp Paprika
2 TBS Butter
2 TBS Flour
1 1/2 C Whole Milk
2 C Shredded Swiss cheese
1/2 tsp Pepper
2 C Dried Wild Rice cooked according to package directions.

In a Large Skillet in Medium Heat:
Oil, until hot.

Add:
Onion
Bell Pepper
Mushrooms
Sauté 5 Minutes. stir well.

Add:
Tomatoes
Oregano
Paprika
Cook and Stir until Hot.
Transfer to a Large Mixing Bowl.
Set aside.

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

Add:
Flour
Whisk until well combined.
Cook 4 - 5 minutes until creamy smooth and Golden in color.

Add:
Milk
Whisk well.
Bring to a Boil.

Add:
Cheese
Whisk until melted and creamy smooth.
Whisk in Pepper.

Add:
Cooked Rice to the Bowl of Vegetables.
Fold in the Cheese Mixture.
Stir to combine well.
Transfer to the Crock Pot.
Cover and cook on Low for 4 hours.

Transfer to a Serving Bowl.
Serve Hot.

Enjoy!
Peace in the Kitchen!