Christmas Puffcorn

Who knew something this simple could be so delicious. It's not easy to stop eating it.

Here's what you'll need:

A very Large container. It could be a Bowl,  Stock Pot or Roasting Pan.
A Silicone Spatula for mixing.
A Glass, Heatproof Bowl for the Microwave.
Sheet Pans lined with Parchment Paper.


2 - 3 1/2 oz Bags of Puffcorn.
1 pound of Vanilla flavored Almond Bark.
1/2 C of Christmas Sprinkles (your choice) More or less according to your preference.

Place the Puffcorn in the Bowl.
Heat the Bark in a Microwave 1 - 2 minutes, stirring half way, until completely melted and creamy smooth.
Pour it over the Puffcorn and gently mix with a Silicone Spatula, until it's all coated.

Spoon it onto Sheet Pans and Spread out in a single layer.
Cover evenly with Christmas Sprinkles.

Allow to set for at least 10 minutes before serving.
Store in a sealable container.  (if there's any left)!

Enjoy!
Peace in the Kitchen!

Terry's Homemade Salsa

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I could talk about Salsa for days, instead, I will just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it for our friends.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted, very simple Salsa.This makes quite a bit. I put it in canning jars and keep it refrigerated. It doesn't last long enough to can and preserve it. I prefer fresh Salsa and not heated and canned.

Terry's Original Salsa Recipe

Another "Best of the Best" recipe.

Here's what you'll need:
Food Processor
A Large Soup Pot

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

1 Red Bell Pepper, roughly chopped

1 dozen garlic cloves , peeled and cut in half

1 C of packed chopped fresh Cilantro

1 TBS Salt

4 TBS Adobo Seasoning

2 TBS Cider Vinegar

1/4C  Olive Oil

Juice of 3 Limes

Juice of 3 Lemons

In a Food Processor .

Pulse the Jalapenos, Onion and Garlic

Scrape down the sides to incorporate everything

Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl

Without cleaning the processor, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos.

Stir in the Adobo Seasoning

Add the Cilantro

Season to taste with Salt

Stir in the Vinegar

Stir in the Oil

Add the Juice of the Limes and the Lemons

Mix well

Refrigerate

"the longer it sits, the better it gits".

Enjoy!

Peace in the Kitchen!

German Cinnamon Christmas Cookies

Here's a traditional German Christmas Cookie. You can choose any 3" Cookie Cutter to create these delicious Cookies.

You can make these Gluten Free if you use a Gluten Free Confectioner's Sugar.

Here's what you'll need:
Preheat the oven to 250 degrees.
Any 3" Holiday Cookie Cutter.
Food Processor
Sheet Pan and Parchment Paper
Hand Held Electric Mixer
An Offset Spatula


2 1/4 C Confectioner's Sugar, sifted, + additional for rolling the dough
4 1/2 C Sliced Almonds with the Skin.
1 1/4 tsp. Cinnamon
2 tsp finely grated Lemon Zest.

In a Food Processor:
1/2 C of the Sugar
3 C of the Almonds
Cinnamon
Pulse until finely ground

 with a some pieces of Almond visible.

In a Large Mixing Bowl with a Hand Held Electric Mixer on High:
Egg Whites
Beat to Soft Peak for 1 minutes.

Add:
Remaining 1 3/4 C Sugar.
Beat for 2 minutes to create a Meringue.
Set aside 2/3 C to Frost the Cookies.
Fold in Ground Almond Mixture and Lemon Zest, by Hand.
Gently Fold to create a Stiff Dough.

Flatten the Dough into a Disc.
Place between two pieces of Parchment Paper, Dust the bottom piece with Confectioner's Sugar. (I use a Sieve to equally distribute it) Dust the top of the dough too.

Roll it 1/4" thick, between the Paper.

Here's my method of cutting the shapes:
Remove the top piece of Paper.
Stamp the 3" shapes while the Dough is still on the Paper, 2" apart.

Refrigerate the Sheep Pan for 30 minutes.

Remove the Pan.
Peel off the excess Dough around the Shapes, leaving just the Cookie Shapes on the Paper.
(This way you don't have to try and to transfer the shapes onto a Sheet Pan before Baking) I use this method with all of my Cut Out Cookies.

Excess Dough will be used to make additional Cookies.

Use an Offset Spatula and tops each Cookie with some of the Reserved Meringue and Frost them with a thin layer.
Add Reserved Sliced Almonds on top in a Decorative Design of your choice.

Bake 30 minutes until the edges are Golden Brown and the Meringue is set and crispy.

Turn of the Oven but open the door to allow the Heat to be released and leave the Cookies in the Oven for an additional 10 minutes.

Remove the Pan after 10 minutes and transfer to a Rack to Cool for 10 minutes.

Transfer the Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!
Fröhliche Weihnachten

Roasted Turnips

I happen to love Turnips. I serve them in two different ways. I grew up eating them mashed, mixed with mashed Rutabaga. My mother made this dish often. They were served with melted butter and I continue to make them that way.
I also like Roasted Root Vegetables whether alone or a Mixture.
Turnips are a great Roasted Vegetable Baked with Balsamic Vinegar, Olive Oil and Dried Thyme.

Roasted Turnips

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet  Pan brushed with Vegetable Oil.

2 Large Turnips, peeled and cut into bite sized pieces.
2 TBS Olive Oil
2 TBS Balsamic Vinegar
1 tsp Dried Thyme
Salt and Pepper to taste.

Place the Turnips in a Large Mixing Bowl

In a Small Bowl:
Olive Oil
Balsamic Vinegar
Salt and Pepper
Pour over the Turnips and Mix to combine well.

Transfer to the Sheet Pan.
Bake for 25 minutes.
Stir to mix well.
Return to Bake an additional 10 minutes.

Transfer to a Serving Bowl and serve Hot.

Enjoy!
Peace in the Kitchen!

Christmas Chex Mix

I have so many recipes for Chex Mix and Chex Buddies on the Blog. This one is definitely a favorite for the Holidays.
It makes a great Holiday Gift for friends and neighbors.
Create a Tag with the recipe and attach it to the Jar with a Christmas Ribbon.

Here's what you'll need:
A Large Mixing Bowl
A Double Boiler
A Sheet Pan, lined with Parchment Paper.
A large Jar for storage. (I use Mason Jars)

3 C Cheerios
3 C Wheat Chex
3 C Rice Chex
2 C Miniature Pretzel Twists
3 C Holiday M&M's
32 oz. White Chocolate Chips

In the Mixing Bowl:
Cheerios
Rice Chex
Wheat Chex
M&M's
Pretzels
Gently Mix to Combine Well.
Spread evenly onto a Sheet Pan.

In a Double Boiler or according to Package Directions, Melt the Chocolate.
When the Chocolate is melted, gently drizzle the Chocolate over the Mix as you stir it to coat all of the ingredients.
Transfer to Mason Jars.


Enjoy!
Peace in the Kitchen!

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!