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Peace in the Kitchen!

Crock Pot Spinach Dip

Dips? Crock Pots? Great Combination!

Spinach Dip in a Crock Pot:

3 - 10 oz packages of Frozen Chopped Spinach. Thawed and Squeezed Dry.
14 oz. Artichoke Hearts, finely chopped.
1 Small Onion, diced.
1 1/2 C Shredded Mozzarella Cheese
1/2 C Grated Parmesan
8 oz. Cream Cheese, cubed.
1/2 C Mayonnaise
1/2 tsp Smoked Paprika
1 C Sour Cream


Add all ingredients to a Crock Pot.
Stir to combine well.
Cook on Low for 3 Hours.

Serve with Slices of Toasted Baguette Bread, Crackers, or Tortilla Chips.

Enjoy!
Peace in the Kitchen!

Florentine Soup

I happen to love any type of Soup. I usually make a new Soup every week during cold months. This is just another one of my favorite Soup recipes.

Here's what you'll need:
A large Cast Iron Enamel Soup Pot or Dutch Oven.

1 TBS Olive Oil
3 Cloves of Garlic, minced
2 small Onion, diced.
1 TBS Fresh Chopped Thyme
1 TBS Fresh Chopped Basil Leaves
4 C Vegetable Broth
1 C Water
1 C uncooked Orzo
2 C Fresh Baby Spinach Leaves
2 - 15 oz. Cans of Cannellini Beans, drained.
1 Lemon, Zest and Juice
Salt and Pepper to taste.

In the Soup Pot on Medium Heat:
Oil, until hot.
Garlic
Onion
Cook stirring for 3 minutes.

Add:
Thyne
Basil
Cook stirring for an additional minute.

Add:
Broth
Water
Bring to a Boil.

Add:
Orzo
Reduce heat and Simmer 10 minutes.

Add:
Spinach
Beans
Cook stirring for 2 minutes.

Add:
Zest and Lemon Juice.
Salt and Pepper to taste.
Stir to combine well.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Dishpan Cookies

There are different descriptions for why these cookies are called "Dishpan."
The recipe for the dough is so big that it needs to be mixed in a "Dishpan."
Or, they contain everything but the "Dishpan."

It's a very large recipe.

The one thing that I find interesting is that they're cut out with the Ring of a Wide Mouth Mason Jar.

Wide Mouth Canning Lids with Rings.

I kept the title as researched.

Dishpan Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer or a Large Vintage Dishpan!
A ring from a Wide Mouth Mason Jar.
Sheet Pans lined with Parchment Paper

2 1/2 C Granulated Sugar
16 TBS Butter, melted
2 C Molasses
4 Large Eggs, beaten
8 C Flour
1 TBS Salt
1 TBS Ginger
2 TBS Baking Soda
8 C Oatmeal
3 C Raisins (Soaked in 1/4 C Hot Water for an Hour) Drain well.
2 C Chopped Walnuts
Coarse Sugar for garnish before baking.

In a Stand Mixer.......... or in a Large Vintage Dishpan, by hand:
Sugar
Butter
Molasses
Eggs
Beat until well combined.

In a Large Mixing Bowl......... or in a Large Vintage Dishpan, by hand:
Flour
Salt
Ginger
Baking Soda
Oatmeal
Mix well by hand with a Wooden Spoon.

Fold in:
Raisins
Walnuts
Add Dry ingredients to Wet ingredients and mix to combine well.

Roll the dough to 1/4" thick.
Cut out Cookies with the Canning Jar Ring.
Transfer to the Sheet Pan.

Brush tops with water and sprinkle with Coarse Sugar.

Bake 8 - 10 minutes.

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

Enjoy!
Peace in the Kitchen!

Tortilla Roll Up Appetizer

This is sort of a Go-To appetizer in Texas.
You can  customize the filling to your own taste, added to the Sour Cream /Cream Cheese mixture.

Some Suggestions:

Diced Red and Green Bell Pepper
Diced Red Onion
Chopped Green Onion
Chopped Green Olives
Garlic Powder
Onion Powder
Taco Seasoning

Here's what you'll need:

5 - 10" Flour Tortillas
8 oz. Cream Cheese, room temperature.
1 C Sour Cream
1 - 4.5 oz. can of Diced Green Chiles, drained.
1 - 4.5 oz. can of chopped Black Olives, drained.
1 C Shredded Pepper Jack Cheese
1 TBS Adobo Seasoning

This is my favorite Tex - Mex Seasoning.

If you can't find Adobo Seasoning, you can make your own:

2 TBS Salt
1 TBS Paprika
2 tsp Pepper
1 1/2 tsp Dried Oregano
1 1/2 tsp Cumin
1 tsp Garlic Powder
1 tsp Chili Powder
Mix well in a small bowl.


In a Mixing Bowl with an electric hand mixer:
Cream Cheese
Sour Cream
Beat until Creamy Smooth.

Add:
Chiles
Olives
Cheese
Seasoning
Fold in by hand until completely incorporated.

Spread the Mix evenly over the Tortillas.
Roll tightly.
Wrap each in Plastic Wrap and refrigerate for at least 2 hours. Keep refrigerated until ready to serve.

Just prior to serving:
Slice each Roll.
Transfer to a Serving Platter and serve with your favorite Salsa.

Enjoy!
Peace in the Kitchen!

Asparagus and Hard Boiled Egg Casserole

Asparagus and Hard Boiled Egg Casserole:

8 Hard Boiled Eggs ( I have resorted to buying them already boiled and peeled) , Sliced

2 pounds of Asparagus , steamed  ( place in a saute pan , cover with water, bring to a boil, cook for 5 minutes, run under cold water and cut into 1" pieces.

1- 26oz. can Cream of Mushroom Soup, undiluted

1 7oz. can of Mushroom Pieces and Stems

1 sleeve of Crushed Ritz Crackers , crushed

3 C Shredded Swiss Cheese ( I use French Comte Cheese) or whatever I have available

1 stick of Butter, softened

Prepare the hard boiled eggs:

Place eggs in a saucepan just big enough to hold them in the bottom.

Cover with cold water

Bring to a boil uncovered, immediately remove from heat, cover and let stand for 10 minutes.

Remove from water, cool them in the pot with cold water.

Peel and Slice them.

Butter a 4 QT. Casserole Dish with 1/2 the Butter

Layer the Casserole Dish:

1/2 of the Asparagus

1/2 of the Soup

1/2 of the Mushrooms

1/2 of the Egg Slices

1C of the Cheese

1/2 of the Crackers

REPEAT

Melt the remaining butter and drizzle over the Crackers

Bake covered at 350 degrees for 25 minutes.

Remove the cover, sprinkle with remaining Cup of Cheese and Bake and additional 5 minutes.

Enjoy!

Peace in the Kitchen!

I decided to make it today in a 9" X 13" Casserole dish. I also added 1 - 4oz. can of diced Green Chiles, drained.

I took photographs along the way just o show the different steps.

Beginning of second layer.

Topped with cracker crumbs and ready to bake for 25 minutes.

It was sprinkled with remaining cheese after the first bake, returned to bake again for 5 minutes.
I broiled it at the end to brown the top.

Pistachio Torte

A Torte is a rich, multilayered cake that's filled with Whipped Cream, Butter Cream, Mousse, Jam or Fruit.
They are cooled and glazed or garnished.
They're usually baked in a Springform Pan.
They can be made with little or no flour, with ground nuts or breadcrumbs.
They can also be topped with Meringue and sliced Almonds.

This is my Pampered Chef Springform Pan with a Tempered Glass Base.
It's my favorite Springform Pan.

Here's what you'll need:
Preheat the oven to 325 degrees.
A  9" in diameter X 2 3/4" High.
 Springform Pan (Sides and Bottom Buttered Well with Cold Butter)
Stand Mixer with a Whisk Attachment
An Electric Hand Mixer
Food Processor


Cake Ingredients :

1 2/3 Cups Raw Shelled Pistachios
6 Large Eggs, separated.
1/8 tsp Salt
3/4 C Granulated Sugar, divided.
The Zest of 1 Lemon grated on a Rasp.


Pistachio Pastry Cream Filling:

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Fold in 1 1/2 C Finely Ground Unsalted, Raw Pistachios.
Combine until Creamy Smooth.
Refrigerate and use as needed.


In a Food Processor:
Pistachios in two batches until they are finely ground like the texture of Cornmeal. Don't over process.
Set Aside.

In a Stand Mixer on Low Speed with a Whisk Attachment:
Egg Whites
Salt
Beat just until combined on Low Speed.

Increase Speed to Medium.
Beat to Soft Peak.

Add:
Gradually add 6 TBS Sugar and continue beating on Medium Speed to Stiff Peak consistency.
Set Aside.

In a Medium Bowl with an Electric Hand Mixer:
Egg Yolks
Remaining 6 TBS Sugar
Beat for 4 minutes until thick and pale.

Fold in Lemon Zest by hand.
Fold this mixture into the Egg Whites with a Large Silicone Spatula.

Fold in the Pistachios in 3 additions just until incorporated.
Don't over work the batter.

Spoon into the Cake Pan.
Tap it on a flat surface to release any air bubbles.

Bake 40 minutes.
It should begin to pull away from the pan and a toothpick in the center
should come out clean.

Remove the Pan to a Rack and cool for at least 15 minutes.
Release the sides of the Springform Pan.
Allow it to Cool Completely.

Transfer the Cake to a Large Serving Platter

Use a  long Serrated Bread Knife to Slice the Cake in half horizontally.
Set the top aside.

Spread the Bottom with a thick layer of Pistachio Pastry Cream.
Add the top layer and Frost it with additional Pastry Cream.

Enjoy!
Peace in the Kitchen!