Fudge

This is a simple and easy Fudge made in a Microwave.

Here's what you'll need:
A 9" X 13" Casserole Dish lined with Parchment Paper with a 2" overhang on all 4 sides.
Cut 1 piece for the 9 inches + 4" for the overhang and a second one for the 13 inches + 4" for the overhang.


NOTE: I'm always Adapting and trying to Edit recipes. Here's what I've learned about this one.
I purchased enough ingredients to make two Batches of this Fudge. This first Batch was perfect.
I waited too long before I made the second Batch and here's what I learned:
Always start out with a new can of Sweetened Condensed Milk. The second Can I had, turned to Dulce de Leche ( it had caramelized). I thought it would just create a creamy Carmel flavor, but it didn't. Also, start out with a fresh bag of Miniature Marshmallows. Mine had become a big "clump." I attempted to cut them into chunks but that didn't work. So the recipe was so soft that I couldn't even cut it into bars. I had to throw it away. Lesson learned!

NOTE:
You can add  1 C Chopped Pecans or Chopped Walnuts to the Batter just before pouring it into the Pan.


3 C Milk Chocolate Chips
1 - 14oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1/2 C Mini Marshmallows

In a Microwave Safe Bowl:
Chocolate Chips
Sweetened Condensed Milk
Stir to Combine well.
Microwave for 1 - 3 minutes, stirring every 30 seconds.
Watch it carefully so it doesn't over cook.

Remove and Stir well until Creamy Smooth.

Add:
Vanilla
Marshmallows.
Stir to combine well.

Spoon into the Casserole dish.
Smooth out evenly.
Refrigerate until completely cooled, at least 3 hours or overnight.

Remove the Fudge by lifting it out with the Parchment Paper.
Cut into Small Pieces.

Enjoy!
Peace in the Kitchen!

Sautéed Cabbage

My mother always fried cabbage. It seemed to be a food staple at our house when I was a kid. It was probably inexpensive and it could be served in  many ways and accompany a variety of Entrées.

This is just one of many recipes I have using Cabbage.

Sautéed Cabbage

Here's what you'll need:
A large skillet

1 - small (2 1/2 lb.) Head of Green or Red Cabbage.
1 TBS of Olive Oil
1 TBS of Butter
1  tsp Salt
1/2 tsp Pepper
1/2 tsp Apple Cider Vinegar + additional to taste.
1 TBS Chopped Fresh Thyme

Prepare the Cabbage:
Cut it in half through the Core.
Lay each piece on it's side and slice it into fine ribbons. Discard the Core.

Skillet on Medium High Heat until Hot.
Add:
Oil
Butter
Heat until melted.

Add:
Cabbage
Salt
Pepper
Sautée, stirring until it begins to brown.

Remove from Heat.
Add:
Vinegar
Taste to see if you want additional Vinegar and Salt.
Sprinkle with Thyme.

Serve warm.

Enjoy!
Peace in the Kitchen!

Tex-Mex Breakfast

I wasn't sure what to call this.  It's a great Breakfast Recipe and you can customize it to individual tastes with a variety of fillings. It can be eaten folded over or rolled and eaten like a Burrito.

I just noticed that there was a glitch in the system and all of the photographs of this recipe were missing. I have already deleted them from my Photos. The next time I make this I'll post new photos.

Here's what you'll need:
A Non Stick Skillet  (the secret to helping the non stick is a bit of Butter added to the Vegetable Oil)


Ingredients:

1 Tortilla per person.
2 Eggs per person, whisked.
Vegetable Oil  (Medium Heat until hot)
Butter (Add to heated Oil)

Filling Options:

Cheese
Green Onion, diced
Bacon Bits. I use a Vegetarian version.
Diced Ham
Bacon, crumbled.
Green Onion, diced.
Green Bell Pepper, diced.
Onion, diced.

Garnish:

Sour Cream
Salsa

Directions:

Pour Whisked Eggs into the Heated Skillet.
Heat until completely cooked.

Top it with the Tortilla.
Use a wide Spatula and flip it over.

Top with your favorite fillings.
Fold over like an Omelette or Roll like a Burrito.

Garnish with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

Corn Casserole

If you're familiar with my Blog you know that The Hippy in the Kitchen loves a good Corn Casserole........all of them. I have no idea what number this one is but I still love it.

Here's what you'll need:
Preheat the Oven to 350 degrees
A 9" X 13" Casserole Dish

1 Box of Jiffy Cornbread Mix
1/2 C Butter, melted.
1 Can of Whole Kernel Corn, drained.
1 Can of Cream Corn
2 C Shredded Sharp Cheddar Cheese
1 Egg
1/2 C Sour Cream + additional for Garnish.
1/2 tsp
1/2 tsp Onion Powder

In a Mixing Bowl:
Cornbread Mix
Butter
Kernel Corn
Cream Corn
1 C Cheddar Cheese
Egg
Whisk Well.

Add:
Garlic Powder
Onion Powder
Whisk well.

Top it with Dollops of Sour Cream.
Swirl it with a spoon. Do not mix.
Sprinkle evenly with remaining Cheddar Cheese.
Do not mix.

Bake 40 - 45 minutes.
Top individual servings with a Dollop of the remaining Sour Cream.

Enjoy!
Peace in the Kitchen.

Sweet Onion Casserole

I have so many recipes using Onions. I have an entire Cookbook dedicated to them.
Here's my latest recipe with Onions.

Here's what you'll need:
Preheat the Oven to 375 degrees.
A 2 qt. Casserole Dish. I have a favorite Bram that I use for Casseroles and Gratins.
Vegetable Cooking Spray
2 tbs. of Vidalia Sweet Onions, large chop. You'll see them in my photos here.
3 TBS Flour
2 C Heavy Cream
Salt and Pepper to taste.
1/2 C Crushed Ritz Crackers
2 TBS Butter, melted.

These are the cut Onions. They're cut minimally and then I pick apart the Petals.

I sprinkle the flour using a small Sieve.

Fresh Ground Black Pepper and Ground Sea Salt.

2 Cups of Heavy Cream distributed evenly.

Crushed and Buttered Crackers distributed evenly.

Baked!

In the Casserole:
Onions

Add:
Flour, sprinkled evenly over the Onions. I use a small Sieve. Do Not Stir.
Salt and Pepper to taste. Do Not Stir.

Add:
Cream evenly. Do Not Stir.

In a Small Bowl:
Crushed Crackers
Melted Butter
Mix well.

Sprinkle the top evenly with the Cracker Mixture.

Bake 45 minutes.

Enjoy!
Peace in the Kitchen!

Spinach Tortellini Soup

I made a new Soup. We have decided that this is one of our favorites. We make if often,. It's like a Gourmet Country Soup that you'd order at a restaurant in Tuscany, Italy.

Here's what you'll need:
A Soup Pot
8 C Water flavored with 6 TBS of Better Than Bouillon Vegetable Base. You can also use Vegetable Bouillon if you don't have access to Better Than Bouillon.
2 TBS Olive Oil
2 TBS Minced Garlic, from a Jar.
1 - 14 1/2 oz. Can of Diced Tomatoes.
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 - 9 oz. package of Cheese Tortellini.
1 - 8 oz. package of Fresh Spinach.

Fresh Shredded Parmesan Cheese for Garnish.
Herbed Croutons for Garnish (Buy them or make your own). I make them from French Baguette Slices brushed with Olive Oil, sprinkled with Herbes de Provence and Baked in a low oven (250 degrees) just until Golden Brown.



In the Soup Pot on Medium Heat:
Oil, until Hot.

Add:
Garlic
Sauté 1 - 2 minutes.

Add:
Tomatoes with Juice
Water (Broth)
Oregano
Basil
Stir to combine well.
Bring to a Boil Uncovered.

Add:
Tortellini
Return to Boil
Cook 9 minutes.

Remove from Heat.
Add Spinach.
Stir to combine well.

Top individual servings with:
Croutons
Parmesan Cheese

Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookie Brownies

I recently saw a recipe from a well known Bakery in New York City for a Cookie Brownie. Their recipe was made from scratch and I understand that, when it's a well known Bakery. For the average Baker, I put together this easier version that is virtually the same as theirs. I did some research and discovered it was probably an adaptation of a Betty Crocker recipe. I usually do a lot of research before posting some recipes, to find out the origin or to adapt several recipes and create my own.

This Recipe is an adaptation of two.
This is not an exact recipe so you can use any Brownie Mix, any Chocolate Chip Cookie Dough recipe and any pans you may already have, including Muffin Tins.

NOTE:
Now that I've made these, here's my recommendation. Use a straight sided tin, even a Muffin Tin would work well. The Bakery recipe uses individual 4" Pie Tins and I like that idea too. As you can imagine, these were difficult to release. But, they are delicious!
And, I highly recommend using Pan Release Mix to grease the pans.

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour. I start with 1C of each and keep it refrigerated in a Canning Jar. I always have it available for all of my Baking needs. It's great for intricately designed Bundt Pans and any Cake Pan and Muffin Tins. Brush generously with the Mix.

This is just another Tart Pan option.

Tart Pan Brownies Baked with a Chocolate Chip Cookie on top.

Here's what you'll need:
Preheat the oven to 375 degrees.
4" Pie Tart Pans brushed well with Pan Release Mix.

1 Box (1lb. 2.4oz.) Betty Crocker Original Supreme Premium Brownie Mix. Make batter according to package directions.

1 Pouch (1lb. 1.5oz.) Betty Crocker Chocolate Chip Cookie Mix. Make dough according to package directions.

Fill each Tart Pan just under 1/2 full with Brownie Batter. Refrigerate for 3 hours.

Refrigerate the Cookie Dough for 3 hours.

Use a Cookie Scoop to create Cookie Dough Balls. Flatten each one in the palm of your hand into a disk, just smaller that the diameter of the Tart Pan.
Gently press it into the Brownie Batter.

Bake 20 - 25 minutes. (We baked the first pan for 14 minutes) Just check them and you can tell when they're done. Baking time will vary according to the size of your pan.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!