Ranch Vegetable Dip

This is a very easy and delicious Dip to be accompanied by a variety of cut Vegetables.

1/2 C Sour Cream

1/2 C bottles Ranch Dressing

1/4 C Mayonnaise

1/4 C grated Parmesan Cheese

2 TBS sliced Green Onions ( the entire Onion)

Mix together, refrigerate at least an hour before serving.

Enjoy!

Peace in the Kitchen!

Peanut Butter and Jelly Bars

Toll House Peanut Butter and Jelly Bars.

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 8"X8" Baking Pan lined with Foil. (I cut the pieces overlapping

 and extending 2" over all four sides.

1 - 16.5oz. package of Nestle Toll House Refrigerated 

Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House Delightfulls Peanut Butter Filled Morsels.

1/4 C Raspberry Jam ( I use Bonne Maman)

Press 20 Squares of Dough into the Pan. (refrigerate the remaining Squares)

Bake for 15 minutes.

Transfer the Pan to a Rack to Cool for 15 minutes.

Spread Jam over the Cookie Crust.

Sprinkle the Delightfulls Morsels evenly over the Jam.

Place the remaining 4 Squares of Cookie Dough in a Small Bowl 

with a small amount of Flour and Mix with your Hands until Crumbly.

Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The Top should be Golden Brown.

Remove from the Oven and transfer the Pan to a Rack 

to Cool Completely.

Lift it out of the Pan using the Foil and place onto a Cutting Board

or Flat Surface.

Cut into Squares to Serve.

Enjoy!

Peace in the Kitchen!

Stuffed Cabbage

I make a great Vegetarian version of Shepherd's Pie and when I saw this recipe it reminded me of it. I like the option of the Cabbage instead of topping Shepherd's Pie with Mashed Potatoes. I will still make it with Potatoes too. I simply copied and pasted this recipe so I could legally have the incredible Photo of the final dish.

As a Vegetarian I will replace the Meat items with a Meatless Ground and use a Vegetarian Beef Stock. Other than that I will make it as directed. 

I'm also a huge fan of Food 52. I once tested a dessert recipe for them.

Here's the Link for Chou Farci:

Best Chou Farci Recipe - How to Make Stuffed Cabbagehttps://food52.com › recipes › 87200-best-chou-farci-st...

Enjoy!

Peace in the Kitchen!

Mincemeat Cake

 I love Mincemeat and I found a Vegetarian Mincemeat at our local British Emporium Shop. It's delicious. I also use Monk Fruit Sugar Substitute.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1- 8" Cake Pan with a piece of Parchment Paper cut to fit the Bottom of the Pan.

Grease the sides and Bottom with Pan Release Mix.

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

3/4 C Flour

1 tsp Pumpkin Pie Spice

1/2 C Granulated Sugar or Monk Fruit Sugar Substitute.

8 TBS Butter (softened)

1/2 C Milk

3/4 C Mincemeat

2 Large Eggs

Zest of 1 Orange

In a Large Mixing Bowl:

Flour

Spice

Sugar

Butter

Milk

Mincemeat

Eggs

Orange Zest

Mix well with a Wooden Spoon until thoroughly combined.

Spoon Batter into the Pan.

Bake for 50 - 60 Minutes until ti has Risen and the Top is Golden Brown.

Remove from the Oven to a Rack to Cool for 30 minutes.

Invert onto a Plate and remove the Parchment Paper.

Completely Cool again before slicing. (to keep it from Falling Apart and Crumbling) 

Serve Topped with Whipped Cream. (my recipe to follow)

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!

Peace in the Kitchen!

Brussels Sprouts

 I really like Brussels Sprouts and after cooking them in so many different ways, these are my favorites. We usually serve them at Christmas.

Here's what you'll need:

Preheat the oven to 450 degrees.

A Sheet Pan lined with Parchment Paper.

1 1/2 lbs. of Brussels Sprouts (Cut in Half Lengthwise)

3 TBS Olive Oil

1 tsp Sea Salt

1/4 tsp Pepper

2 TBS Balsamic Vinegar

2 TBS Maple Syrup

In a Large Mixing Bowl:

Olive Oil

Salt

Pepper

Mix well.

Add Sprouts and Toss to Coat Evenly.

Transfer them to the Sheet Pan, cut side down.

Roast for 25 Minutes. (Don't Stir)

While they're Roasting Mix the following in a small bowl:

Vinegar

Syrup

Whisk well.

When the Sprouts are done, remove from the Oven and transfer to a Serving Bowl.

Pour Mixture over the Sprouts and Toss to Combine Well.

Enjoy!

Peace in the Kitchen!

Lemony Artichokes au Gratin/Rebecca Rather

 She's one of my favorite Chefs. I have all 3 of her Cookbooks and many of the recipes are favorites!

Here's one that I really like:

Lemony Artichokes au Gratin.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Gratin Dish.Brush the Bottom with a bit of the Melted Butter.

1 C (2 Sticks of Butter0 Melted. 

4 Cans of Quartered Artichoke Hearts, drained. (about 6 C)

1 C Thinly Sliced Green Onions. White part only. About 2 Large Bunches.

1 tsp Cajun Seasoning

1/4 tsp Red Pepper Flakes

1/2 tsp Black Pepper

1/4 C Lemon Juice (if Fresh, about 2 Large Lemons)

A Dash of Tabasco Sauce

3 C Grated Fresh Parmesan Cheese

1 C Shredded Monterey Jack Cheese

1 1/2 C Bread Crumbs

Spread the Artichokes evenly in the Gratin Dish.

Sprinkle evenly with Green Onions.

In a Bowl:

Remaining Melted Butter

Cajun Seasoning

Red Pepper Flakes

Black Pepper

Lemon Juice

Tabasco

Mix well.

Add:

Parmesan Cheese

Monterey Jack Cheese

Bread Crumbs

Mix well.

Spoon the Mixture evenly over the Artichokes.

Bake 20 - 30 Minutes or until the Top is Golden Brown.

Enjoy!

Peace in the Kitchen!

Mexican Street Corn Salad

 We love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. Both recipes are on the Blog. 

I discovered this recipe for the same taste as the others but made in a Salad, featuring Couscous. 

Here's Mexican Street Corn Salad:

Here's what you'll need:

1 Cast Iron Skillet 

A Large Serving Bowl

3 C Frozen Corn, no need to thaw.

In the Skillet on High Heat:

1 TBS Vegetable Oil

Corn Kernels

Cook, stirring often until the Corn is Charred, about 5-7 minutes.

Transfer to a Serving Bowl to cool completely.

1 1/2 C Pearl Couscous

1 C  Chicken Broth ( I use a Vegetarian Chicken Broth)

3/4 C Water

1/2 C Lime Juice, divided.

2 tsp Salt, divided.

1/2 Red Bell Pepper, diced.

1/2 Small Red Onion, diced.

1/2 C Chopped fresh Cilantro.

5 Green Onions, sliced.

1 - medium Jalapeño Pepper, seeded and diced.

2 TBS Sour Cream

2 TBS Mayonnaise

1/2 tsp Smoked Paprika 

1/2 tsp Cumin

1/4 tsp Pepper

1/2 C Crumbled Cotija Mexican Cheese (Since I've made this I decided that I prefer Cheshire or Fresh Parmesan Cheese instead of Cotija) It's just a personal preference. Cotija has a strong flavor in a Salad as opposed to the Hot Street Corn Recipes where I enjoy it.

Prepare the Couscous:

In a Saucepan on Medium Heat:

Broth

Water

1/4 C Lime Juice

1 1/2 tsp Salt

Mix Well, bring to a Boil.

Stir in the Couscous. Cover and reduce Heat to Simmer for 10 minutes.

Remove Lid, Fluff with a Fork and Set Aside to Cool completely.

In a Small Bowl, Whisk together the Dressing:

Remaining 1/4 C Lime Juice

Sour Cream

Mayonnaise

Paprika

Cumin

Pepper

Remaining 1/2 tsp Salt

Mix Well and Set aside.

To the Bowl of Corn, Add:

Cooled Couscous

Bell Pepper

Red Onion

Cilantro

Green Onion

Jalapeño Pepper

Stir to combine well.

Drizzle with Dressing.

Add Cheese.

Toss Gently to combine well.

Enjoy!

Peace in the Kitchen!