Lemon Squares

I love Lemon Bars and I've been researching so many recipes to come up with one that I like. This is it.

This is my Calphalon 9" X 13" Non Stick  Baking Pan.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Stand Mixer
A 9" X 13"  Non Stick Baking Pan.

Crust:
16 TBS Butter, Room Temperature
1/2 C Granulated Sugar
2 C Flour
1/8 tsp Salt

Lemon Mixture:
6 Eggs,
3 C Granulated Sugar
2 TBS Lemon Zest (5 - 6 Lemons)
1 C Fresh Lemon Juice
1 C Flour
Confectioner's Sugar for Dusting.

Make the Crust.

In a Stand Mixer on Medium Speed with a Paddle Attachment:
Butter
Sugar
Beat until Creamy Smooth.

Reduce Speed to Low.
Add:
Flour
Salt
Mix until it forms a Dough.

Transfer the Dough to a Floured Surface and Form a Ball.
Flatten the Dough and Press evenly into the Pan.

Bake 15 - 20 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely. (Leave the Oven on)

Make the Lemon Mixture.

In a Large Mixing Bowl with a Blending Fork and a Whisk:
Eggs
Sugar
Juice
Zest
Whisk to Combine Well.
Gradually add Flour with a Blending Fork and Stir until Completely Incorporated.
Whisk again until Creamy Smooth.

Spoon Mixture over the Crust.
Bake 30 - 35 minutes,

Remove Pan to a Rack to Cool Completely.
Dust with Confectioner's Sugar.
Cut into Squares to Serve.

Enjoy!
Peace in the Kitchen!

Mashed Cauliflower

I have many Cauliflower Recipes. I love it any way it's prepared.

Here's what you'll need:
A Food Processor

1 Head of Cauliflower, cut into small pieces.
1/2 tsp Salt
1/4 tsp Pepper
4 oz. Cream Cheese, room temperature.
2 TBS Unsalted Butter + additional for Garnish
2 TBS Chopped Fresh Parsley
2 Chopped Green Onions, save 1 TBS for Garnish.

In a Large Saucepan on Medium High Heat:
Cauliflower
Salt
Enough Water to cover completely.
Bring to a Boil.
Cook Covered until tender, about 10 - 15 minutes.
Remove from Heat.
Drain Completely.
Transfer to a Serving Bowl.
Set aside to Cool Completely.

Spoon into a Food Processor.
Add:
Cheese
Butter
Parsley
Pepper
Green Onion
Pulse until Creamy Smooth.

Return to the Serving Bowl.
Garnish with additional Chopped Green Onion and Butter.

Enjoy!
Peace in the Kitchen!

Thanksgiving Sweet Potato Cake

This is a great addition to your Thanksgiving Dessert Menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet Coated well with Vegetable Cooking Spray.

 Cake Batter:

1 3/4 C Flour
2/3 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
3/4 tsp Baking Powder
1/2 tsp Salt
1 3/4 C Cooked, Mashed Sweet Potatoes. Fresh, not Canned.
2/3 C Buttermilk
1/2 C Vegetable Oil
2 Eggs, beaten
1 tsp Vanilla


Icing:

3 TBS Butter
1/2 C Brown Sugar
1/4 C Heavy Cream
1 C Confectioner's Sugar
1 tsp Vanilla
1 C Chopped Pecans

In a Large Mixing Bowl:

Flour
Granulated Sugar
Brown Sugar
Cinnamon
Baking Powder
Salt
Whisk Well.

In another Large Mixing Bowl:

Sweet Potatoes
Buttermilk
Oil
Eggs
Vanilla
Whisk Well.
Transfer to the Dry Ingredients Bowl.
Stir until completely combined.

Spoon into the Skillet.
Bake 35 - 40 minutes.
A Toothpick in the Center should come out clean.
Remove to a Rack or Stovetop to Cool Completely.


In a Large Saucepan on Medium Heat:
Butter, until melted.
Add:
Brown Sugar
Cream
Stir to combine well.
Continue cooking until it comes to a Boil. Stirring constantly.

Remove from Heat.
Add:
Sugar
Vanilla
Stir until well combined.
Fold in Pecans.

Allow to Cool for 5 minutes before Icing the Cake.

Enjoy!
Peace in the Kitchen!

Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies

I made Vampire Mouth Cookies last year for Halloween and I'm making these Goblin Chocolate Chip Cookies this year. I posted a picture of the Vampire Cookies at the end of this recipe.

I have a variety of sizes . I measure across the Bowl of the Scoop. This one is 1 3/4" across.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A  1 3/4" Cookie Scoop
A Hand Held Electric Mixer or a Stand Mixer.

1C Crisco
1C Brown Sugar
1 C Granulated Sugar
2 Eggs
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 C Old Fashioned Oats
1 C Rice Krispies Cereal
1 C Diced Orange Candy Slices + additional Whole Orange Candy Slices for Garnish
1 C  Dark Chocolate Chips + additional for Garnish

In a Large Mixing Bowl:
Crisco
Brown Sugar
Granulated Sugar
Beat well with a Hand Held Electric Mixer or in a Stand Mixer until Creamy Smooth.

Add:
Eggs
Vanilla
Beat until well combined.

In another bowl:
Flour
Baking Soda
Baking Powder
Salt
Whisk well.
Gradually add to the Sugar Mixture until well combined.

Gradually Add:
Oats
Rice Krispies
Diced Candy Orange Slices
Chocolate Chips
Mix just until combined.

Drop Dough 2" apart onto the Sheet Pan.
Lightly flatten with the Botton of a glass, just enough to create a surface to add eyes and mouth.

Add:
Chocolate Chip Eyes and a Candy Orange Slice Mouth.
Bake 10 - 15 Minutes .

Remove Pan to a Rack to cool for 10 minutes.
Transfer Cookies to the Rack to Cool Completely.

Hippy!
Halloween!

Vampire Mouth Cookies
You only need to put Frosting on the front of both Cookies so the back of  the Cookies
touch each other.
Add about 5 Miniature Marshmallows on the Bottom Cookie.
Put the Top on.
Place 2 Almond Slices to Create Fangs.

Tomato, Mozzarella Casserole

Here's a great Casserole to serve for Brunch or Christmas Morning.

 

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 13" Casserole dish. (coated well with a Vegetable Cooking Spray)
A Small Skillet


1 TBS Olive Oil
1 small Vidalia Onion, diced.
2 Garlic Cloves, minced.
18 Eggs
1/2 C Whole Milk
2 C Shredded Mozzarella Cheese (divided)
Grape Tomatoes cut in half  (1 C ).
1 C Chopped Fresh Basil Leaves
Salt and Pepper to taste.

Toasted and Buttered English Muffin Halves to Serve. (1/2 per person)

In a Skillet on Medium High Heat:
Oil. until Hot.

Add:
Onion
Sauté for 2 minutes, stirring.

Add:
Garlic
Sauté an additional 2 minutes, stirring.

Remove from Heat and set aside.

In a Mixing Bowl::
Eggs, Whisk Well.

Add:
Milk
Whisk Well.

Add:
Onion & Garlic Mixture.
Stir well with a Blending Fork.

Add:
1 C of the Cheese.
Tomatoes
Basil
Salt and Pepper to taste.
Mix well with a Blending Fork.

Spoon into the Casserole Dish.

Top with remaining Cheese.
Bake 45 -60 minutes.
The Top should be Golden Brown.

Serve Hot over 1/2 of a Toasted and Buttered English Muffin.

Enjoy!
Peace in the Kitchen!

Midori Margarita

Those are two things that I like, Midori and Margaritas so they had to be good together.
Midori is one of the ingredients in my Terry Tini (recipe at the end of this one). They're both great Summer Cocktails.

Midori is a Sweet, Bright Green-colored, Cantaloupe -flavored Liqueur. It's manufactured in Japan, the United States, Mexico, and France. It was made exclusively in Japan until 1987. Midori is typically 20–21% alcohol by volume.

Tequila

Midori Melon Liqueur

Margarita Mix

Midori Margarita:

2 oz. of your favorite Tequila
1 oz. of Midori
1 oz. Margarita Mix

Place all ingredients in a Cocktail Shaker with some Ice.
Strain into an Ice filled Margarita Glass that has been Rimmed with Salt.

Garnish with a Slice of Lime.

Enjoy!
Peace in the Kitchen!



Here's my namesake Cocktail!

It was created for my Birthday in 2006 at Tolbert's Restaurant in my hometown of Grapevine, Texas.


The TerryTini

I love this cocktail. I hope you try it!

2 oz. of  Vanilla Vodka
1 oz. of Midori Melon Liqueur
1 oz. of Pineapple Juice
1/2 oz. of Roses Lime Juice
Lime slice for garnish

I prefer mine Shaken, not Stirred, over Ice and served Straight Up in a Martini Glass, Garnished with a Slice of Lime.

Thanks again to Kathleen, Paul and the entire Crew at Tolbert's Restaurant in Downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Vegetable Barley Soup

Vegetable Barley Soup :

1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 hour 15 minutes to 1 hour and a Half, Drain.

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!