Strawberry, Banana and Marshmallow Cheesecake Salad

This looks so refreshing to serve during the summer when the heat index is well over 110 degrees.

Here's what you'll need:
A large Serving Bowl.

3 - 6 oz. containers of Strawberry Yogurt
1 Small Box of Jello Cheesecake Pudding Mix
12 oz. of Frozen Cool Whip, thawed.
1 lb. of Fresh Strawberries, sliced.
3 Bananas, sliced.
2 C of Miniature Marshmallows

In a Large Mixing Bowl:
Yogurt
Pudding Mix
Whisk well until completely combined.

Add:
Cool Whip
Whisk well to incorporate.

Add:
Strawberries
Bananas
Marshmallows
Stir by hand to combine well.

Transfer to a Serving Bowl.
Cover with Plastic Wrap.
Refrigerate for 1 hour.

Serve Chilled.

Enjoy!
Peace in the Kitchen!

Orange Sesame Cauliflower

We had lunch in a new restaurant in our small town in Colorado. The menu was very diverse, offering Chinese, Japanese, Thai and Filipino dishes. I told them I was Vegetarian and they recommended the Asian Orange Sesame Cauliflower. It's comparable to Orange Sesame Chicken. It was absolutely delicious and it was the inspiration for me to write this post and the recipe.

Orange Sesame Cauliflower

Here's what you'll need:
A Deep Cast Iron Dutch Oven or Chicken Fryer for Frying.
An Oil Thermometer.

1 Large Cauliflower, cut into florets.
2/3 C Water + 1 TBS, divided
1/3 C Cornstarch + 1 tsp, divided.
1/3 C Flour
3 TBS Vegetable Oil, divided. (+ Vegetable Oil for Frying, see below)
2 TBS Sesame Seeds ( + additional for Garnish)
4 Garlic Cloves, minced
1/4 C Sliced Green Onions (+additional for Garnish)
1 Large Navel Orange, Zest and Juice. (at least 1/4 C of Juice)
2 TBS Soy Sauce
2 TBS Vinegar
1 tsp Brown Sugar
Vegetable Oil for Frying, deep enough to cover the Florets.

In a Mixing Bowl:
2/3 C Water
1/3 C Cornstarch
Flour
Sesame Seeds
1 TBS Oil
Whisk well.
Set aside.

In a Sauce pan on Medium Heat:
Remaining 2 TBS Oil.
Garlic
Onion
Orange Zest
Orange Juice
Soy Sauce
Brown Sugar
Vinegar
Bring to a slight Boil.
Reduce heat to a low simmer.

In a small bowl, add 1 TBS of Water to 1 TBS Cornstarch.
Stir until dissolved.
Whisk this into the Saucepan mixture.
Reduce Heat to a very Low Simmer .
Remove from Heat and Set Aside.

In a Cast Iron Dutch Oven or Deep Cast Iron Skillet:
Vegetable Oil
Heat to 375 Degrees

Coat each Floret in the Flour Mixture.
Gently drop them into the Oil.
Fry until Golden Brown. (3 minutes)
Remove to a Sheet Pan line with Paper Towels.

When all of the Florets have been Fried:
Increase Oil to 385 degrees.
Fry them again for 30 seconds.
Drain once more on the Sheet Pan.
Transfer to a Serving Bowl.
Drizzle evenly with the Warm Sauce.

Garnish with Sesame Seeds and Green Onion Slices.

Enjoy!
Peace in the Kitchen!

Microwave Oven Tips and Hints

I love any tip or hint that makes life easier in the kitchen.
This link is to a video about Microwave Ovens.


2:16

Enjoy!
Peace in the Kitchen!

Baked Figs and Blue Cheese

Baked Figs and Blue Cheese

Here's what you'll need:
Preheat Oven to 350 degrees.
Sheet Pans with Parchment Paper

4 oz. Cream Cheese, room temperature.
1 C Crumbled Blue Cheese
1/2 C Orange Marmalade
2 TBS Balsamic Vinegar
1 C Chopped Fresh Figs, Start with 16 Figs.
1 - 12oz. Container of Grands Big and Flaky Crescent Rolls
1 C Finely Chopped Walnuts

In a Mixing Bowl:
Cream Cheese
Blue Cheese
Blend with a Fork, Set aside.

In a small saucepan Low Heat:
Marmalade
Vinegar
Heat until well combined.

Add:
Figs
Continue cooking 5 minutes, stir often.
Figs should become soft.

Open the Container of Rolls but don't unroll it. Keep it Whole.
Cut into 16 slices.
Place them 2" apart on the Sheet Pans.
Press your Thumb into the center of each Roll to create a 1 1/2" diameter indentation.

Divide Filling evenly among the Rolls.
Sprinkle evenly with Walnuts.

Bake 15 - 20 minutes.
Remove Pan to a Rack to Cool for 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen!

Stuffed Dried Apricots

Stuffed Dried Apricots

Here's what you'll need:

4 oz. Cream Cheese, room temperature.
1/2 C Roughly Chopped Almond Slivers
1/2 C Finely Chopped Dried Cherries
2 TBS Amaretto Liqueur
15 Soft, Dried Apricots, sliced in half.

In a Mixing Bowl:

Cream Cheese
1/4 of the Almonds
Cherries
Amaretto
Mix well by hand.

Place the Apricot Halves on a Holiday Serving Platter.

Divide the Filling evenly among the Apricots using a small spoon or fill
a Ziplock Bag, clip the corner and Pipe it into the Apricots. (I Pipe the Mixture).

Sprinkle each with the remainder of the Almonds.
Refrigerate at least 30 minutes before serving.

Enjoy!
Peace in the Kitchen!

Pimento Cheese

Classic Pimento Cheese Spread:

3 C Shredded Sharp Cheddar Cheese ( room temperature) Shred by Hand on a Grater or in a Food Processor.
8 oz. Cream Cheese ( room temperature)
1/2 C Mayonnaise
1/3 C Pimento Peppers from a jar, well drained and chopped
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp ground Black Pepper, or more to taste
1/8 tsp ground Cayenne Pepper, or more to taste

Combine all Ingredients in a Stand Mixer with a Paddle Attachment.
Mix just until well blended.
Best if brought back to to room temperature before serving.
Makes about 3 cups.

Of course I would double or triple the recipe for a family picnic.

Option:
Transfer to an Oven Proof Casserole Dish.
Add 1- 4 oz. can of Diced Green Chiles and Bake at 350 degrees for 30 minutes to make a great Dip.
Serve with Tortilla Chips.

Enjoy!
Peace in the Kitchen!

I don't think I will ever buy Pimento Cheese again!

Chocolate Pudding Cake

This is a Chocolate Cake that creates it's own Chocolate, Gooey Pudding Sauce as it Bakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
A  9" X 9" Non Stick Baking Pan. I use a Calphalon Pan that has straight, square corners as opposed to rounded corners. I prefer it for cakes like this and brownies.
If you don't have a Non Stick Pan, butter a Glass or Ceramic Pan well.

1 1/4 C Granulated Sugar, divided
1 C Flour
1/2 C  Rodelle Baking Cocoa, divided
2 tsp. Baking Powder
1/4 tsp Salt
1/2 C Whole Milk
5 1/2 TBS Butter, melted
1 1/2 tsp Vanilla
1/2 C Brown Sugar
1 1/4 C Hot Water

Garnish:
Vanilla Ice Cream or Homemade Whipped Cream (recipe included at the end)

In a Saucepan on Medium High Heat:
Water
Heat until just simmering.
Transfer to a Pyrex Glass Measuring Cup to reheat it in a Microwave when it's needed.

In the Stand Mixer with a Whisk Attachment:
3/4 C Granulated Sugar
Flour
1/4 C Cocoa
Baking Powder
Salt
Whisk until combined.

Add:
Milk
Butter
Vanilla
Whisk until Completely Incorporated and Smooth.

Spoon the Batter into the Pan.
Spread evenly with a Silicone Spatula.

In a Mixing Bowl:
1/2 C Granulated Sugar
Brown Sugar
1/4 C Cocoa
Stir well by hand with a Blending Fork.
Sprinkle evenly over the Batter in the Pan.

Gently Pour the Hot Water over the Dried Cocoa Mixture but Do Not Stir.

Bake for 30 - 35 minutes.
Remove Pan to a Rack to Cool for 15 minutes.

Serve in individual bowls. Make sure to get some of the Gooey Pudding from the bottom and Spoon it over the Cake to Serve.

Top with Homemade Whipped Cream or Vanilla Ice Cream.




This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!