Parmesan Roasted Brussels Sprouts Crisps

 This is a great Side Dish or Appetizer for the Holidays.

Here's what you'll need:

Preheat the Oven to 400 degrees.

2 Sheet Pans

Aluminum Foil

15 Small  Brussels Sprouts ( make sure they're not Large, they are too tough for this recipe)

 2 TBS Olive Oil

1/2 tsp Salt plus more for Sprinkling on the Cut Sprouts.

1/4 tsp each:  Onion Powder, Garlic Powder ,Paprika, and Cayenne Pepper.

1 C Grated Fresh Parmesan Cheese.

Honey Mustard Dipping Sauce:

1/4 C Mayonnaise

2 TBS Dijon Mustard

1 TBS Tabasco

1 tsp Honey

Mix well in a small Bowl and set aside.

Boil Whole Sprouts just until tender.  Drain them, dry them and toss them in a Bowl with 2 TBS of Olive Oil.

Place them on the Sheet Pan.

Sprinkle with some of the additional Salt.

Lay a piece of Foil Loosely  over the Sprouts

Roast for 15 - 20  minutes.

Remove Pan to a Rack to Cool for 10 minutes.

In a Small Bowl, prepare the Spice Blend:

Salt, Onion Powder, Garlic Powder, Paprika and Cayenne Pepper.

Mix well and set aside.

Trim off the Root end of the Sprouts, cut them in half  and place them Cut Side Down ( keeping them on the Pan)

Put another Sheet Pan on top of them and gently Press down to Flatten them Slightly.

Season on both sides with the Spice Blend.

 Spoon a little less than 1 TBS of the Parmesan Cheese on the Sheet Pan, under each Sprout. Keeping the Cut Side Down on the Cheese

Return to the Oven for 10 - 12 Minutes.

Remove Pan to a Rack to Cool slightly.

Serve Warm with the Dipping Sauce.

Enjoy!

Peace in the Kitchen!

Oatmeal

 This is a Collection of Oatmeal Recipes.

 Pumpkin Baked Oatmeal

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal 

Baked Oatmeal

Stovetop Almond Oatmeal

Thanksgiving

 I decided to create a Post with a Collection of my favorite Thanksgiving Recipes. Some are Family Tradition Recipes that we've been making for many years.

Homemade Pumpkin Pie from Scratch

Tofurky Roast

 Scalloped Apples two ways!

King Ranch Casserole, the original recipe! A Texas Legend

Wild Rice and Orange Herb Dressing / Thanksgiving 2013

Roasted Vegetarian Tofurky for Thanksgiving

Carrots with Shallots, Sage and Thyme / Thanksgiving 2013

Julia Child / Corn Timbale

Creamed Corn Casserole

Buttered Rosemary and Sea Salt Rolls

Homemade Corn Muffins from Rebecca Rather

Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!

Pumpkin Biscuits / Thanksgiving 2013

Thanksgiving Bread

Crock Pot Thanksgiving Recipes!

Green Bean Casserole

Individual Green Bean Casserole

Pumpkin Chiffon Pie

Chocolate Silk Pie

Thanksgiving Sweet Potato Cake

Crock Pot Squash Casserole / Thanksgiving 2013

Pecan Cream Pie

Pumpkin Muffins / Thanksgiving 2013

Pecan Pie Cake

Pumpkin Pie Croissants

Cranberry Mousse

Vegetarian Thanksgiving Dressing from Food 52

Texas Cranberry Sauce

Holiday Recipes that are definitely on our Holiday menu every year!

Corn Pudding / Thanksgiving 2013

Roasted Garlic Mushrooms

Crock Pot Sweet Potatoes

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream 

Crock Pot Scalloped Corn 

Hotel Bristol's Soupe de Courge a la Créme

Crock Pot Cauliflower with Lemon and Parmesan Cheese

Colonial Apple Charlotte

Old Fashioned Sweet Potato Pie

Holiday Cranberry Pecan Bread

Corn Soufflé Pudding

Cranberry Apple Crisp

Mushrooms Burgundy

Apple Crisp for Two

Polly Harlan's Fall Spiced Dump Cake

Roasted Turnips

Halloween

 I've put together a collection of Halloween Recipes:

Halloween Oatmeal Cookies

Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies

Halloween Witch Hat Cookies

Caramel Crunch / Halloween 2013

Candy Corn Cookie Truffles 

Chocolate Pumpkin Brownies

What to do with all of that left over Halloween Candy!

Enjoy!

Peace in the Kitchen!

Peanut Butter Cookies

 I created this new recipe to make Sugar Free Peanut Butter Cookies using Monkfruit Sugar Free Sweetener. Monkfruit Sweetener is used 1 - 1 equal to regular Sugars.

I buy it in Granulated, Powdered and Brown. 

This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.

These are very simple and that's one of the appealing things about them. 

Here's what you'll need:

Preheat the oven to 350 degrees. 

A 1 1/2" Cookie Scoop

1 C Peanut Butter (your choice of Creamy or Crunchy) 

1 C Monkfruit Powdered Sugar

1 Egg

1 TBS  Vanilla

Add all ingredients to a Mixing Bowl and Mix to combine well.

Refrigerate for at least 1 hour.

Scoop the Dough using the Cookie Scoop onto the Sheet Pan.

Flatten each cookie with a fork in a criss-cross pattern. ( I use a small Fork dipped in hot water to make it easier to release the Fork)

Bake 8 - 10 minutes ( I baked mine for 8 minutes)

Remove Pan from the oven and cool on a rack for 10 minutes.

Transfer cookies to the rack and cool completely.

Enjoy!

Peace in the Kitchen!

Boston Cream Pie Sheet Cake

 I love this adaptation of Boston Cream Pie.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

For the Cake:

A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.

1 Box of Yellow Cake Mix

1 Small Box of Instant Vanilla Pudding

1/2 C Sour Cream

3/4 C Vegetable Oil

3/4 C Water

1/2 C  Granulated Sugar

4 Eggs

1 tsp Vanilla

For the Cream Filling:

2 Large Boxes of Instant Vanilla Pudding

2 C Half and Half

2 Cups of Heavy Cream

For the Chocolate Frosting:

1 1/2 C Semi Sweet Chocolate Chips

1.2 C Half and Half

1/2 C Powdered Sugar

Prepare the Cake Mix:

Add all of the Cake Ingredients in Large Mixing Bowl and 

Stir to Combine Well.

Pour the Mixture into the Pan.

Bake for 30 - 35 Minutes.

Remove the Pan from the Oven to a Cooling Rack to Cool Completely.

Prepare the Cream Filling:

In a Mixing Bowl:

Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.

Refrigerate until needed.

Prepare the Frosting:

In a Microwavable Bowl:

Add:

Chocolate Chips

Half and Half

Heat in 30 second increments stirring often until the Chocolate is melted.

Stir to combine well.

Add Powdered Sugar and Mix until Creamy Smooth.

Assemble the Sheet Cake:

1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.

2. Use the Spatula to carefully add a layer of Frosting.

Refrigerate the Cake for at least 1 Hour before Serving.

Enjoy!

Peace in the Kitchen!

Apple Crisp for Two

 Apple desserts are always the perfect Fall and Holiday Dish.

Apple Crisp for Two:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A 1 Quart Oval, Rectangular or Square Baking Dish. ( approximately 4 Cups)

3 TBS Butter. Cold and Diced. (Unsalted is preferred)

4 TBS Granulated Sugar, divided. I have been Baking and Cooking with (Monkfruit Sugar Substitute Sweetener) I buy it in all forms, Granulated, Powdered and Brown.  It's perfect for Diabetics.

2 TBS All Purpose Flour

1/2 tsp Cinnamon, divided.

2 TBS Rolled Oats. (You can use 1 minute or 5 minute Oats) (Old Fashioned Oats or Quick Oats)

A Pinch of Salt

2 Medium Tart Granny Smith Apples.

1 Medium Honey Crisp Apple.

2 TBS Maple Syrup. (I use Sugar Free)

1/4 tsp Nutmeg

1/4 tsp Lemon Zest

1/2 tsp Lemon Juice

In a Small Mixing Bowl:

Cold Butter

2 TBS Sugar

Flour

Half of the Cinnamon = 1/4 tsp.

Oats

Salt

Use a Pastry Blender or Two Forks to work the Butter into the Mixture.

Mix until resembles a Crumbly Oat Streusel Mixture. Set aside.

Peel and Core each Apple into 1 inch pieces and add them to another Bowl and Toss them with

the remaining 2 TBS of Sugar, the remaining Cinnamon, Maple Syrup, Nutmeg 

Lemon Zest and Lemon Juice.

Pour into the Baking Dish.

Sprinkle the Top evenly with the Oat Streusel Mixture.

Bake for 40 Minutes. For an Extra Crisp Topping, Broil it for 4-5 Minutes and the End.

Remove from the Oven to a Cooling Rack to Cool Completely.

Enjoy! 

Peace in the Kitchen!