Christmas Margarita

 A delicious Holiday Cocktail. We were just having a conversation with neighbors about Margaritas (we live in Texas). Some felt that we should only drink them in Summer. This recipe changes that myth. 

Christmas Margarita:

5 oz. Tequila

2 oz. Triple Sec

8 oz. Pure Cranberry Juice 

4 oz. Fresh Orange Juice

A splash of Fresh Lime Juice

Combine all ingredients in a Cocktail Shaker with Ice.

Shake well and enjoy!

NOTE: The Rim of the Glass can be dipped in Salt.  Dip it in Water first and then Salt.

Enjoy!

Peace in the Kitchen.

Christmas Cosmopolitan Cocktail

 We love this Cocktail. It's perfect for the Holidays. 

After making this many time during the Holidays I've decided to only use 1/8 C of Lemon Juice. It was too strong for us.

Enjoy! 

Peace in the Kitchen!

Gruyere and Chive Popovers

Gruyere and Chive Popovers

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan

3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan

In a saucepan on medium heat:
Milk
Heat just to a simmer with bubbles forming around the edge.

In a small mixing bowl:
Flour 
Salt
Sifted together.
Set aside.

In a large mixing bowl:
Eggs
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Add:
Flour
Whisking just until combined.

Add:
1 C of Cheese
Chives
Whisk to combine.

Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.

Reduce heat to 300 degrees.
Continue baking for 10 minutes.

Remove and serve warm with Butter and Jam.

Enjoy!
Peace in the Kitchen!

Squash Dressing

 This is a great Side Dish for Thanksgiving. It's good any time of the year.

This Dressing includes Cornbread. You can make your own from a Box Mix but to save time, I sometimes purchase it already made.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Skillet

9" X 13" Baking Pan

4 TBS Butter

1/2 C Diced Onion

1/4 C Diced Red Bell Pepper

1/4 C Diced Celery

1 TBS Minced Garlic

4 1/2 C Chopped Summer Squash, don't peel it.

1 - 10.5 oz. Can, Cream of Celery or Cream of Mushroom Soup

3 C Crumbled Cornbread

1 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Creole Seasoning

2 Eggs, beaten

In the Skillet on Medium Heat:

Butter, until melted

Add:

Onion

Bell Pepper

Celery

Saute 5 minutes, stirring.

Add:

Garlic

Cook 2 Minutes.

Add:

Squash

Cook for 2 Minutes, Stirring.

Add:

Soup

Stir to combined well until heated.

Remove from Heat and set aside.

Add:

Cornbread

Salt

Pepper

Seasoning

Eggs

Stir to Combine Well.

Spoon into the Baking Pan.

Bake 1 Hour. The Top should be Browned.

Enjoy!

Peace in the Kitchen!

Tofurky Roast

 This recipe is from the Tofurky Company. This is what I eat at Thanksgiving.

Here's what you'll need:

A Dutch Oven with a Lid

A Large Skillet

Preheat the Oven to 350 degrees.

4 Large Carrots diagonally sliced in 1/4" pieces.

1 Onion, sliced.

3 TBS Olive Oil, divided.

1/2 tsp Fine Sea Salt.

1/2 tsp Fine Black Pepper.

4 Sprigs of Thyme, divided.

4 Sprigs of Rosemary, divided.

1 Tofurky Roast (with Stuffing), set aside the Gravy Packet.

2 C Vegetable Broth or No Chicken Base Better than Bouillon.

1 Pound of Whole Button Mushrooms, sliced thin.

3 Cloves of Garlic, minced.

2 TBS Flour.

2 C of Whole Milk or a Vegan Milk alternative.

In the Dutch Oven:

Carrots

Onion

1 TBS of  Oil

Salt and Pepper

2 Sprigs of Thyme

1 Sprig of Rosemary

Toss to Combine Well.

Add:

Broth

Cover and Bake for 1 Hour and 15 Minutes.

Remove from the Oven and take out the Herb Sprigs.

Remove the leaves from the remaining Thyme and Rosemary. Chop finely.

In the Skillet on Medium Heat:

2 TBS Oil, until Hot.

Add:

Mushrooms

Stir and Reduce Heat to Low.

Cook 15 Minutes, stirring occasionally.

Add:

Thyme and Rosemary Leaves

Garlic

Flour

Reserved Gravy Packet

Stir well and Cook for 1 minute.

Add Milk.

Simmer, stirring constantly until thickened.

Serve the Roast, Sliced, with Carrots, Onion and Gravy.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Cocktail

 A delicious Fall Cocktail. We 'll serve this at Thanksgiving.

Pumpkin Cocktail:

Here's what you'll need:

1/2 ounce Pumpkin Vodka

1/2 oz. Vanilla Vodka

1 oz. Kahlua

1 1/2 oz. Heavy Cream

Combine all ingredients in a Cocktail Shaker.

Add Ice.

Shake Well.

Strain into a Cocktail Glass.

Sprinkle with a bit of Nutmeg and Pumpkin Pie Spice.

Enjoy!

Peace in the Kitchen!

Cranberry and Banana Muffins with Bran Flakes Cereal

 These are great Holiday Muffins. 

They're Moist and Tasty.

The Top Photo is a Regular Size Muffin Pan and the Bottom are Mini Muffins.

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A 12 Count Muffin Tin with Paper Liners.

Based on the size of the Bananas you may have enough Batter to make more than 12 regular sized Muffins.  We used large Bananas.

2- Ripe Bananas, mashed.

1/4 C Brown Sugar

1/4 C Pure Maple Syrup

2 TBS Vanilla 

1/4 C Almond Milk

2 Large Eggs

2 TBS Coconut Oil

1 1/2  Flour

2 C  Ground Bran Flakes

3 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 C Dried Cranberries

1/4 C Chopped Pecans, Toasted.

In a Large Mixing Bowl:

Bananas

Sugar

Maple Syrup

Vanilla

Milk

Oil

Eggs

Mix until Well Combined.

Add:

Flour

Bran Flakes

Baking Powder

Baking Soda

Salt

Mix to Combine Well.

Stir in Pecans and Cranberries.

Use a Cupcake Scoop and Fill the Liners with Batter.

Bake 20 - 25 minutes.

A toothpick in the Center should come out clean.

Remove from the Oven to a Rack to Cool Completely.

Enjoy!

Peace in the Kitchen!