Christmas Morning French Toast

This is one of our favorite Christmas Morning Recipes.

Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 stick (8TBS) of Butter, melted + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Melted Butter
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour over the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!

Vegetarian Thanksgiving Dressing from Food 52

It's traditional to have Dressing for Thanksgiving but Vegetarians either miss out or you make a traditional version and omit the Turkey Drippings. This is a delicious option for a a Vegetarian Dressing.
I've adapted it without compromising the original recipe.
My wife usually makes ours with a Vegetarian Chicken Broth but then the others don't get to enjoy the traditional flavor of Turkey Dressing. I'll make this for the Vegetarians in our family and I'm sure others will like it too.

This is the photo from Food 52.

The following are my photos:

Squash, Brussels Sprouts, Scallions, Apple mixed with Olive Oil.
Sea Salt and Fresh Ground Black Pepper to taste.

Roasting Pan brushed with Olive Oil.
I Roasted it for about 25-30 minutes, sitting half way .

Onion and Celery sautéing in Olive Oil.

Bread added to the Onion and Celery. I recommend
a Large Skillet for this process.

Added the Bread. 

Added Cranberries, Pecans and Broth and Herbs.

Ready for the oven again. Baking for
30 minutes, stirring half way.

Out of the Oven and transferred to a Casserole Dish for serving.

Here's what you'll need:
Preheat the oven to 400 degrees.
A traditional Roasting Pan, brushed with Olive Oil.

1 Pound of Butternut Squash, cut into cubes.
1 Pound of Brussels Sprouts, cut in half.
1 Large Jonagold Apple, cut into 1/2" pieces.
2 Shallots, thin sliced.
4 TBS Olive Oil, divided.
1 C Diced Onion
1 C Diced Celery
1 Day old Baguette, cubed
1 1/2 C Vegetarian Chicken Broth, I use either Frontier Powder of Better than Bouillon No Chicken.
2 tsp Fresh chopped Rosemary
1 tsp Fresh chopped Thyme
1 tsp Fresh chopped Sage
1 C Dried Cranberries
1 C Roughly chopped Pecans
Sea Salt and Black Pepper to taste.

In a Large Mixing Bowl:
Squash
Brussels Sprouts
Apple
Shallots
2 TBS of the Olive Oil
Salt and Pepper to taste.
Mix to combine well.
Transfer to the Roasting Pan.
Roast just until tender and Golden Brown.
Remove Pan from Oven.

Reduce heat to 350.

In a Large Saucepan on Medium High Heat:
2 TBS of the Oil, until Hot.
Onion
Celery
Sauté until Translucent, about 8 minutes, stirring often.
Add Bread Cubes
Mix to Combine Well.
Cook for a few minutes to Brown the Bread.
Spoon into the Roasted Vegetables

Add:
Broth
Herbs
Cranberries
Pecans
Gently Mix to Combine Well.

Bake at 350 Degrees for 30 minutes.
Stir half was through.

Transfer to a Large Serving Bowl
Serve Hot.

Enjoy!
Peace in the Kitchen!

Pull Apart Pie

This is a very clever concept for Pull Apart Pie made in a Springform Pan.

Everybody gets to have their favorite flavor or try them all.
I will definitely be making the Pull Apart Pie, for family gatherings, holidays and block parties.
Garnish each Piece with Whipped Cream.

I like the variety of fillings from Lucky Leaf. The Pumpkin is the same recipe that's on the Libby's Canned Pumpkin.

Starting with the outer circle:
Cherry
Apple
Blueberry
Pumpkin
Strawberry
When it's done, you can pull out your favorite pieces.

Pull Apart Pie

Here's what you'll need:
Preheat the oven based on the recommendation baking temperature for Pillsbury Refrigerated Pie Crust.
A Springform Pan
A Round Cookie Cutter, a size comparable to a Champagne Flute Glass.

My favorite Springform Pan is this one with a Tempered Glass Bottom
from Pampered Chef.  If you use another type of Pie Pan you can line it with a piece of parchment to help prevent sticking.

A variety of  your favorite Canned Fruit Pie Fillings.


Roll out the Dough.
Cut Circles with the Cookie Cutter or Champagne Flutes.

Spoon a dollup of Pie Filling in the center of the Circle.
Pinch the ends of the Dough to hold the Filling.

Begin placing the pockets around the outer edge of the Pan with one flavor.
Continue filling the pan in rounds of a variety of your favorite fillings.

OPTION: Brush the tops with an Egg Wash.

Bake according to the Pie Crust instructions. It's usually at 400 degrees for 10 - 12 minutes.

To serve, each person can pull out their favorite Pie Pockets.

Garnish with Whipped Cream:

Enjoy!
Peace in the Kitchen!

Roasted Carrots

We're having a Dickens Christmas this year and these are very traditional. These are simple and tasty.
There's nothing complicated about them.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Rimmed Sheet Pan

3 lbs. Large Carrots (halved and cut into 3" pieces.
1/4 C Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
Chopped Fresh Parsley for Garnish

On the Sheet Pan:
Carrots
Oil
Salt
Pepper
Toss to combine well.

Roast in the oven for 35 - 45 minutes, tossing occasionally until tender and browned.
Transfer to a Serving Bowl and sprinkle with Parsley.

Enjoy!
Peace in the Kitchen!

7 Cans Soup

I recently discovered this Soup. There are variations on the title but I settled for this one.
I happen to love Soup and I try to make some every week during Fall and Winter. I do have Summer favorites too but I love Soup during cold weather.
I love the simplicity of this one and the variety of ingredients.
You can personalize it to your own taste but I would try to stick to the "7 Cans" concept.

An image of Ree Drummond's Soup

I've added a Vegetarian twist to mine.

Here's what you'll need:
A Cast Iron Dutch Oven or a Soup Pot.
Purchase full sized Cans for the recipe.



1 Can of Vegetarian Chili

This is the Vegetarian Version I use. You can certainly use regular Hormel Chili.

1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Kidney Beans
1 Can of Mexi Corn

This is an 11oz. can.

1 Can of Rotel
1 Can of Diced Tomatoes
8 oz. of Velveeta Cheese, cubed.

Garnishes:
Crushed Tortillas Chips
Sliced Green Onions
Sour Cream

Do not Drain any of the Cans.

Pour all of the Canned ingredients into the Soup Pot.
Stir to combine well.

Bring to a gentle boil.
Reduce Heat and Simmer for 15 minutes.

Add:
Cheese Cubes.
Stir well until completely melted and well combined.

To transport:
Transfer to a Crock Pot on Low.

Ladle into individual Serving Bowls.
Top with the Garnishes.

Enjoy!
Peace in the Kitchen!

Homemade Applesauce

Homemade Applesauce:

I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.

Here's my favorite recipe for Jonagold Apple Sauce:

12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces

1/2 C Organic Apple Juice

1 TBS Irish Butter

1 tsp Cinnamon

1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)

In a saucepan:

Melt butter on low

Add apple juice, apples , cinnamon

Cover and simmer on low for 20 minutes, stir occasionally

Add honey or maple syrup and mix well

Remove from heat

Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.

Enjoy!

Peace in the Kitchen!

Cauliflower Soup

I love Cauliflower and I love Soup so this was the perfect recipe to add to the Blog.

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

1 Head of Cauliflower, break off the florets.
1 Large Carrot, Shredded.
3 Stalks of Celery, Diced
1 small Onion, Diced
4 C Water, flavored with Vegetarian Chicken Broth or  3 Vegetable Bouillon Cubes.
3 TBS Butter
3 TBS Flour
1/2 tsp Salt
1/8 tsp Black Pepper
2 C Whole Milk
1 C Shredded Sharp Cheddar Cheese + additional for Garnish.


In a Soup Pot:
Cauliflower
Carrot
Celery
Onion
Water
Bring to a Boil.
Reduce Heat to a Simmer.
Cover and simmer 12 - 15 minutes.
Do not drain.

In a Saucepan on Medium High Heat:
Butter, until melted.
Add:
Flour
Salt
Pepper
Whisk well.

Add:
Milk, slowly and whisk well.

Reduce Heat to Low.
Add:
Cheese
Stir well until Melted and incorporated.
Add this to the Cauliflower Mixture.
Stir to combine well.

Spoon into individual Soup Bowls and top with additional Cheese.

Enjoy!
Peace in the Kitchen!