Chex Mix

 I have a Post with many of my favorite Chex Mix Recipes and Chex Buddies Recipes.

This is my latest Chex Mix Recipe.

I adapted this from the Original 1950's Recipe.

Chex Mix:

Here's what you'll need:

Preheat the oven to 275 degrees.

A Roasting Pan

12 TBS Butter, melted in a 2 C Pyrex Measuring Cup.

Add:

6 TBS Worcestershire Sauce

2 tsp Seasoning Salt, your choice (suggestions:Trader Joe's, Lawry's)

1 tsp Garlic Salt or Garlic Powder

1 tsp Onion Powder

Whisk well until completely incorporated.

In the Roasting Pan:

2 C Wheat Chex

2 C Corn Chex

2 C Rice Chex

2 C Peanut Halves

2 C Pretzels

2 C Cheez-It Crackers

Mix to Combine Well.

Drizzle evenly with the Butter Mixture.

Stir to Combine and Coat Completely.

Bake 40 minutes, stirring every 10 minutes.

Enjoy!

Peace in the Kitchen!

Key Lime Pie

 My favorite dessert is Cheesecake and I have a recipe on the Blog that's the only Cheesecake I make. Whenever we're dining out and there's Cheesecake on the menu, I always choose it. My second favorite dessert is Key Lime Pie. I've never posted a recipe for it on my Blog because I've never tasted one that I absolutely loved. I have never found a recipe that I felt was worthy of posting. I've even had Key Lime Pie in the Florida Keys.

I recently ordered it at a restaurant and it was the best that I have ever had. The pastry Chef was not working that day so I couldn't talk to her or get the recipe. There are certain things I look for in a good Key Lime Pie. I like a nice tart flavor, I like it to be creamy, I don't like Lime Zest in it and I don't like Green Food Coloring, so I want it to be natural and thicker than thin. The crust is important too. I prefer a Graham Cracker Crust over a Vanilla Wafer or Chocolate Cookie Crust and I don't want it to be dry. I spend a lot of time dissecting things I've eaten at a restaurant when I can't get the recipe and then I create my own. Many Chefs I speak to are willing to share a recipe with me. I dissected the Key Lime Pie, I did a lot of research and here's what I came up with for a Best of the Best Key Lime Pie.

Here's what you'll need:

Preheat the oven to 350 degrees.

A 9" Pie Pan

A Hand held Mixer

INGREDIENTS:

1 1/2 C Graham Cracker Crumbs

1 1/2 C  Fine Bread Crumbs

6 TBS Butter, melted

1 - 8oz. package of Cream Cheese, room temperature.

1 1/4 C Sweetened Condensed Milk

1/3 C Key Lime Juice, fresh or purchased (it has to be Key Lime)

1/8 tsp Lime Oil

1 C Sour Cream

DIRECTIONS:

In a Mixing Bowl with a Blending Fork:

Graham Cracker Crumbs and Bread Crumbs

Butter

Mix until completely combined.

Press into the bottom and sides of the Pie Pan.

Bake 20 minutes or until Golden Brown.

Remove to a Rack and Cool Completely.

In a Mixing Bowl with a Hand Held Mixer:

Cream Cheese

Beat until Creamy Smooth

Add:

Milk

Beat until incorporated.

Add:

Lime Juice and Lime Oil, fold in by hand.

Add:

Sour Cream

Beat until Creamy Smooth.

Spoon into the Pie Pan and Refrigerate for 2 hours before serving.

Garnish each serving with Whipped Cream.

Enjoy!

Peace in the Kitchen

 

Cranberries (45 Recipes)

I have so many recipes using Cranberries or Cranberry Juice that I decided to gather them all in one Post.

Here are 45 Recipes!

I've been making my Original Cranberry Mousse every Thanksgiving since 1985.

Cranberry Mousse #2 and my Original Cranberry Mousse recipe from 1985

Cranberry Cream Pie

Adirondack Cranberry Conserve

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream 

Cranberry Pie Without a Crust

Crock Pot Cranberry Punch

Cranberry Holiday Crisp

Cranberry Crumble Pie

Cranberry Upside Down Cake and Crustless Cranberry Pie

Texas Cranberry Sauce

Baked Brie with Homemade Spiced Cranberry Sauce

Christmas Punch Recipes!

Jalapeño Cranberry Cornbread Pudding with Whiskey Sauce

Fig and Cranberry Conserve , Pear and Cranberry Conserve

Cranberry Rice Stuffing

Re-molding Canned Jellied Cranberry Sauce ! 

Texas Cranberry Margarita #1

Texas Cranberry Margarita #2

Apple Cranberry Bars

Cranberry Cream Freeze , Cherry Cream Freeze from my childhood and my contemporary version of it in a pie

Cranberry Pie Without a Crust

Cranberry Sauce (when you just need a small amount)

 Fig, Cranberry and Hatch Green Chile Conserve

Tex - Mex Holiday Cranberry Spread

Holiday Cranberry Salad

Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File

Cranberry Relish

Cranberry Almond Baked Oatmeal Muffins

Cranberry Pecan Bread

Cranberry Almond Holiday Trail Mix

Christmas Cranberry Orange Pecan Bread

Cranberry and Sausage Quiche

Orange Cranberry Bars

Cranberry Orange Poinsettia Coffee Cake

Cranberry Salad 

Cranberry Cream Cheese Salad / Thanksgiving 2013

Cranberry Raisin Pudding with Warm Butter Sauce

Terry's Original Cranberry Salsa

Cranberry Orange Cake, a Great Holiday Dessert!

Apple Cheddar Casserole and a Pear, Walnut and Cranberry Casserole

Cranberry Pecan Pastries topped with Honey

Holiday Cranberry Pound Cake

Sweet Paul's Spiced Fig, Cranberry and Amaretto Cake with Caramel and Coconut

White Cake with Cranberry Filling and Orange Buttercream Icing.

Cranberry, Orange and Almond Shortbread Cookies

Cream of Wild Rice and Mushroom Soup

 As cooler weather is drawing near and we look forward to Fall and Winter, soup is always on our menu. I make soup every weekend.

Here's a bit of information about Wild Rice:

1 C of Wild Rice = 3 - 4 C cooked, that's 6 - 8 servings from just 1 C of Wild Rice.

At $6 per pound, it's less than 38 cents per serving.

Uncooked Wild Rice keeps up to 5 years in an airtight container. Cooked Wild Rice (plain) keeps 1 week when refrigerates. Drain well and keep in an airtight container.

Wild Rice is easy to prepare. Add 1 C of uncooked cultivated Wild Rice to 3 - 4 C of Boiling Water. Return to a Boil, stir well. Cover and simmer for 30 - 60 minutes or until the kernels begin to open. after cooking with Wild Rice you will define your preferred cooking time and water content. The texture of the Rice is a personal preference. For a chewier texture cook for less time. For a tender, fluffier texture cook longer.

Cooked and drained Wild Rice will keep up to 6 Months in a Freezer, in an amor tight container.

It's not recommended to use Wild Rice in Sweet Recipes.

Wild Rice is a high - fiber complex carbohydrate, high in quality protein and low in fat, with only 83 calories per 1/2 C serving.

Wild Rice is the only Cereal Grain Native to North America.

It's Minnesota's official State grain.

They produce 7 - 12 Million pounds annually.

Cultivated Wild Rice Paddies provide a great Habitat for Waterfowl and other Wildlife.

Wild Rice is Gluten Free.

Information provided by the Minnesota Cultivated Wild Rice Council

Many thanks to our friend (Marit), in Minnesota, that provides us with Minnesota Wild Rice.

www.mnwildrice.org

Cream of Wild Rice and Mushroom Soup:

Here's what you'll need:

A Large Soup Pot or Dutch Oven.

2 TBS Olive Oil

8 oz. of Cremini Mushrooms, sliced. 

2 Medium Carrots, diced.

2 Ribs of Celery, diced.

1 Medium Onion, diced.

3 Cloves of Garlic, minced.

6 C of Vegetable Broth. (I use Better than Bouillon's No Chicken Vegetarian Broth)

1 1/2 C Uncooked Wild Rice (of course I use Minnesota Wild Rice)

1 C Heavy Cream

1 tsp Fresh chopped Thyme

Salt and Pepper to taste.

In a large Soup Pot or Dutch Oven on Medium High Heat:

Oil, until Hot.

Add:

Mushrooms

Onions

Carrots

Celery

Cook 5 minutes.

Add:

Broth

Rice

Bring to a Boil.

Reduce Heat to Medium -Low.

Simmer 30 minutes.

Remove from Heat.

Add:

Cream

Thyme

Salt and Pepper to taste.

Enjoy!

Peace in the Kitchen!

Baba Ganoush

 I have a favorite recipe for Hummus and here's my favorite Baba Ganoush recipe:

1 Large Eggplant, Grilled Whole until charred. This can be done on a BBQ Grill or on the stove with a Cast Iron Griddle. 

Char it, cool it, cut it in half and drain it cut sides down in a colander.  Peel it and transfer it to a bowl, Mash it with a Potato Masher or Puree it in a Food Processor.

Add:

1/2 C Tahini

3 Cloves of Garlic, minced.

1/3 C Fresh Lemon Juice

2 tsp Zaatar Spice Mix (recipe to follow)

1/4 C Olive Oil to Drizzle

Pita Chips for Serving.

Transfer the Baba Ganoush to a Platter, create a well with a rim, spreading it out using a Silicone Spatula or the back of a Spoon and drizzle with Olive Oil.

 This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.

Homemade Zaatar Spice Mix:

Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.

1 TBS Dried Thyme

1 TBS Cumin

1 TBS Dried Cilantro

1 TBS Sesame Seeds

1 TBS Lemon Pepper

1/2 tsp Salt

1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.

Enjoy!

Peace in the Kitchen!

Enjoy!

Peace in the Kitchen!

Zaatar Spice Mix

 This is a Middle Eastern Spice Mix used in Hummus, Baba Ganoush and other Mediterranean Dishes.

Homemade Zaatar Spice Mix:

Mix all ingredients together in a container and store at room temperature. Use as needed in a recipe.

1 TBS Dried Thyme

1 TBS Cumin

1 TBS Dried Cilantro

1 TBS Sesame Seeds

1 TBS Lemon Pepper

1/2 tsp Salt

1/4 tsp Crushed Red Pepper Flakes that's been finely crushed with a Mortar and Pestle.

Enjoy!

Peace in the Kitchen!

Caramel Apple Flavor Bomb

I recently saw this recipe from Michael Symon on The Kitchen/Food Network.
I like everything about it and I'll have a Jar on hand during this Fall and Holiday Season.
You can flavor Coffee, Yogurt, Oatmeal and Whipped Cream to give them a Fall flavor.

Here's what you'll need:
1- 17 oz. Jar of Apple Butter.
3/4 C Caramel Sauce.
1 TBS of Apple Pie Spice. ( I've included a recipe for Homemade Apple Pie Spice if you can't find it)


Here are two choices for Caramel Sauce:

In a small Mixing Bowl:

Apple Butter
Caramel Sauce
Apple Pie Spice
Mix until completely combined.
Use it by the Tablespoon to flavor items according to your taste.


Homemade Apple Pie Spice:
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp All Spice
1/8 tsp Cardamom

Mix well and store in a container at room temperature.
I make a large recipe and always have it available for Holiday recipes.


Enjoy!
Peace in the Kitchen!