Artichoke / Spinach Dip Aunt Faye's Recipe

Aunt Faye's Artichoke Spinach Dip

2 (8oz.) cans of artichoke hearts or bottoms, drained

1 (10oz.) package of frozen chopped spinach, thawed, drained and patted dry with paper towels.

1/4 C chopped fresh parsley

3 TBS minced shallot or green onion

1 large clove of garlic, mashed

2 TBS fresh lemon juice

2 tsp fresh dill

1 C mayonnaise

2 C sour cream

1 TBS Dijon mustard

salt and pepper to taste

Roughly chop artichokes in a food processor or they can be pureed!

Add all ingredients, by hand, in a large bowl until well combined.

It can be thinned with Buttermilk to create a Salad Dressing. Serve with Crackers or Crudite.

If serving with Tortilla Chips, the dip can be heated! ( Aunt Faye did not mention this, but that's what Texans would do)!

Enjoy!

Peace in the Kitchen!

The World's Best Cookie!

Isn't that a statement? I didn't make up that name.
I was looking through some vintage recipes from my Aunt Faye and I saw this recipe for The World's Best Cookie.
Thank you Aunt Faye for saving your recipes. She was a personal Chef in the 50's and 60's. I have her hand written recipes. She made these cookies when my sister and I were little and my mother continued making them after my aunt died.

The World's Best Cookie!

2 sticks of butter, softened
1 C  granulated sugar
1 C brown sugar, packed
1 egg
1 C vegetable oil
1 C oats
2 C of Corn Flakes, crush to make 1 C.
1/2 C coconut
3 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 C pecan pieces

Preheat oven to 350 degrees
In a stand mixer, or by hand:
Cream together butter and sugar
Add egg and mix well
Add remaining ingredients beating well after each addition

Drop by the spoonful onto a cookie sheet and press with a fork
Bake for 12 minutes
Remove from cookie sheet and sprinkle with sugar

The recipe says that it makes 90 - 100  2" cookies, Oh my!

Enjoy!
Peace in the Kitchen!

Sour Cream Apple Pie

I love anything made with Apple during the Fall and Winter Seasons.
I have many recipes using Apples.
My new favorite Apple is Jonagold.
I've recently heard about Gravenstein Apples but I haven't looked for them. I may do that this weekend and try one. Apparently they are excellent for baking.

2 TBS flour
1/2 C granulated sugar
1/2 C brown sugar
1 egg, beaten
1 C sour cream
1tsp vanilla
1/4 tsp salt
5 C Jonagold Apples, peeled, cored, sliced.
1 - 9" unbaked pie shell

Preheat oven to 350 degrees
Combine flour and sugar in a bowl
Add egg, sour cream , vanilla and salt.
Beat until smooth.
Fold in Apples by hand and pour into the pie shell.

Topping:

1/2 C granulated sugar

5 TBS flour

1/2 stick butter (4TBS or 1/4C)

Topping:
Blend all ingredients until crumbly and cover the pie with the topping.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!



Topping:
1/2 C granulated sugar
5 TBS flour
1/2 stick of butter

Nestle's Toll House Pie

This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

Enjoy!
Peace in the Kitchen!

Cream of Poblano and Corn Soup

The Poblano Chile Pepper is typically milder that other Chile Peppers. It comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.

1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste

Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely

In a saute pan on low heat:
butter
poblano pepper
onion
garlic
Saute for 10 minutes, stir occasionally

Add:
heavy cream
bouillon cube
cumin
corn
1 TBS chopped cilantro

Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro

Enjoy!
Peace in the Kitchen!

Crock Pot Tuscan White Bean and Rosemary Soup

This is a simple version of a traditional Italian Bean Soup. It's as well known in Italy as the Soup au Pistou is in France.

2 C dried great northern or cannellini beans
6 C water
1 onion, diced
6 cloves of garlic, chopped
salt to taste
Olive Oil and fresh chopped Rosemary for garnish

Rinse beans, place them in a 7 quart slow cooker
Add water, onion, and garlic
Cover and cook on low for 8 hours, beans should be tender.

Use an immersion stick blender and puree the soup to your desired texture.

Serve each bowl drizzled with olive oil and sprinkled with fresh chopped Rosemary.

Enjoy!
Peace in the Kitchen!

Crock Pot Soup au Pistou

We've spent a lot of time in Provence. This simple soup contains all of the traditional flavors of Provence. A traditional Provencal Garden (Potager) will contain all of the fresh  ingredients found in this soup.
The classic finish is to drizzle the soup with some fresh Pesto (Pistou) and a sprinkle of grated Parmesan Cheese.

I'm surprised I haven't posted this recipe earlier.
I make a lot of soup from October until March or April.

2 TBS olive oil
1 onion, chopped
1 medium eggplant, peeled, cubed, 1" pieces
6 C water
1 medium zucchini, cubed, 1" pieces
1 medium green bell pepper, diced into 1" pieces
2 large tomatoes, chopped
1 C Mediterranean Olives, halved
2 Tbs fresh thyme
2 TBS chopped Fresh Basil leaves
salt and pepper to taste
Pesto and Parmesan Cheese for garnish. Pesto recipe is on my blog.

Saute onion in olive oil 10 minutes
Transfer to a 7 quart slow cooker.
Add eggplant and water.
Cover and cook on low for 4 hours, until tender

Add:
zucchini
bell pepper
tomatoes
olives
Cook for an additional hour
check for salt and pepper to taste.
Turn off the cooker, stir in thyme and basil

Serve drizzled with Pesto
Sprinkle with grated Parmesan Cheese

Enjoy!
Peace in the Kitchen!