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!

Quiche in a Bagel

I love this concept. I love Bagels, Quiche and now Quiche in a Bagel.
Each Bagel can be customized for personal taste. This will be a Sunday Brunch Favorite for us.
Red and Green Bell Peppers added for a Christmas Morning Breakfast.
You can add the fillings of your choice. For Vegetarians add  Meatless Ground Sausage that's been cooked in a bit of Vegetable Oil.
The other ingredients are listed below.

A variety of flavors to choose from. 

Here's what you'll need:
Preheat the Oven to 375 degrees.
A Sheet Pan
Foil to create a scrunched up Bowl for each Bagel.

The recipe is Per Person:

1 Bagel (your choice of flavor)
2 Eggs, whisked well.
Grated Cheese of your choice.
Cooked Sausage Crumbles.
Diced Vegetables of your Choice (Bell Pepper, Diced Mushrooms, Diced Onion, Diced Ham, Any Vegetarian No Meat Crumble, Sausage or Beef)

Slice a thin layer from the bottom of the Bagel just enough to expose the Bread.
Carefully create a Well by pulling out the Bread, leaving the Crust intact.

Pour the Egg into each Well of the Bagel.
Top it with any of the additional ingredients customizing them for each person.

Create a Scrunched up Foil Boil to hold each Bagel,
leaving the Top exposed:

These are the ones I'm making for Sunday Morning Breakfast.

Place them on a Sheet Pan.
Bake 20 - 30 Minutes until the Egg is set.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Crock Pot Cream of Vegetable Soup

Here's what you'll need:
A 3 - 4 Quart Crock Pot

•  1 lb. New Potatoes, diced
• 2 large Carrots, peeled and diced.
• 1 stalk celery, diced
• 1/2 medium Onion, diced
• 1 C finely chopped Fresh Spinach
• 4 C Chicken or Vegetable Broth
• 2 tsp Dried Parsley
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp minced Garlic
• 2 Bay Leaves
• 1 C  Frozen Corn
• 1 C  Frozen Peas
• 1 C  Frozen Green Beans
• 1 C Milk or Cream
• 4 TBS Corn Starch

In the Crock Pot:

Potatoes

Carrots

Celery

Onion

Spinach 

Broth

Parsley

Salt

Garlic

Bay Leaves

Cover and Cook on Low for 6 - 8 Hours.

Potatoes and Carrots should be tender.

Increase Heat to High:

Add:

Corn

Peas

Green Beans

Stir to Combine Well.

In a Small Bowl:

Milk 

Corn Starch

Whisk well.

Add to the Crock Pot.

Stir until well combined.

Cover and Cook on High for 30 to 60 Minutes, until the Vegetables are heated through and the Soup is slightly Thickened.

Season with Additional Salt and Pepper to Taste.

Enjoy! 

Peace in the Kitchen!

Slow Cooker Cheesecake.

When I saw this recipe I knew I would like it.
I have my favorite Cheesecake that I make and the recipe is on the Blog. Cheesecake is my favorite dessert and the my first choice at a restaurant.  I know that many people may prefer the simplicity of making it in a Slow Cooker.
I didn't want to rewrite the entire recipe so I've simply added the link below.
Click on it and then click on the link that pops up.


https://trib.al/21zOT1k

Enjoy!
Peace in the Kitchen!

Mushrooms, Diced Tomatoes and Poached Eggs

I hesitated to post this recipe and then I realized we would make it again.
It's quite simple
It's an Entrée.

Button Mushrooms

Browned Mushrooms

8 oz. Bag of Spinach Leaves.

It's easy and delicious.

Here's what you'll need.
A Non Stick Skillet.
1 TBS Vegetable Oil
1 TBS Butter
1 Pound of Button Mushrooms, cut in half.
1 - 14.5 oz. Can of Diced Tomatoes.
1 tsp Dried Oregano. (We grow our own and Dry it)
1 - 8oz. Bag of Spinach Leaves.
2 Eggs or 1 per person if serving it for a larger crowd. Adjust the amount of Mushrooms and Tomatoes.

In the Skillet on Medium Heat:
Oil
Butter
Heat until Butter is melted and bubbly.

Add:
Mushroom Halves.
Stirring occasionally, cooking until they are browned.

Add:
Tomatoes with Juice.
Cook a few minutes on Medium Heat.
Increase Heat to Medium High to reduce some of the liquid.
Cook until the liquid reduces.

In the another Skillet on Medium High Heat.
1 TBS Water
Spinach Leaves.
Stir constantly until completely wilted.
Add to the Mushroom/Tomato Mixture.
Stir to combine well.


Remove from Heat.
Add Oregano and stir to incorporate.
See instructions below for serving immediately.

At this point, if we're not planning to eat it right away, spoon it into a glass container with a lid.
Allow it to cool completely.
Refrigerate until ready to serve.

When Serving Immediately:
To the Mixture in the Skillet, Top with two Eggs and continue cooking until they are cooked to your liking. Do not Stir.
We like them Poached.

Enjoy!
Peace in the Kitchen!

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.

Enjoy!
Peace in the Kitchen!

Cauliflower Patties

We love Broccoli Patties, Potato Patties, Onion Patties and Cauliflower Patties.
I had previously written a recipe for Cauliflower Patties and when I made them, they didn't turn out like I thought they would. I learned from the mistakes and here's the new recipe.
In the first one I talked about starting with a Head of Cauliflower and it went from there.
The recipe had you trim the florets, boil them and then cut them into small pieces.
The pieces should have been really tiny, like riced. Mine were too big even after cutting into "small" pieces. It only required 4 cups and there was so much more left so here's my new, adapted recipe using 4 Cups of Riced Cauliflower that's purchased. I deleted that other recipe from the Blog.
I also made a homemade Tzatziki Sauce to serve with them and the recipe is included here.

I made homemade Tzatziki Sauce to serve with the Patties.

Make sure you have 4 Cups.
You don't need to Cook it.
Just thaw completely if you purchase it frozen.

Here's what you'll need:
A Non Stick Skillet


4 C Riced Cauliflower
2 Large Eggs, whisked.
1/2 C Flour
2 Green Onions, finely diced.
3 Cloves of Garlic, minced.
Salt and Pepper to taste.
Enough Vegetable Oil for frying.

In a Large Mixing Bowl:
Cauliflower
Eggs
Flour
Onion
Garlic
Salt
Pepper
Stir to combine well.

In a Skillet on Medium High:
Oil, until Hot.

Spoon about 3 TBS of the Mixture for each Patty and drop it into the Oil, flatten slightly.
Fry until each side is Golden Brown.

Transfer them to Paper Towels to absorb some of the Oil.

Serve Hot with Tzatziki Sauce.


We love this with Pita Chips, Pita Bread, Stuffed Grape Leaves and so much more. I prefer to make it myself, I can control the taste and texture.

Dolmades ( Stuffed Grape Leaves)

Pita Bread

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in Half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves, Pita Chips, Pita Bread, Vegetable Patties.

Enjoy!
Peace in the Kitchen!