Chocolate - Raspberry Mousse Dessert

I think the combination of Chocolate and Raspberry go together well. It may be my favorite flavor combination. Raspberry has always been my fruit and fruit flavor of choice. If I have an option for fruit I always choose Raspberry. I love anything made with Raspberries so this recipe is very appealing to me. It comes from Kraft, and this is my adapted version of the original recipe.

Here's what you'll need:
1 - 8" X 8" baking pan.

10 Oreo Cookies, finely crushed.
2 TBS Butter, melted
1 - (3.9oz.) box of Jello Chocolate Instant Pudding
1 C Cold Whole Milk
1 - 8oz. container of Frozen Cool Whip whipped topping, thawed.
3/4 C your favorite Raspberry Jam + additional for garnish. My favorite is Bonne Maman .

In a small mixing bowl:
Cookie Crumbs
Butter
Mix well to form the crust.
Press evenly in the bottom of the pan.

In a large mixing bowl with an electric hand mixer:
Pudding Mix
Milk
Beat for 2 minutes, until creamy smooth.
Beat in 1/3 of the Cool Whip into the Pudding.
Spread evenly over the Crust.

In a medium mixing bowl with a rubber spatula:
Jam
Remaining Cool Whip
Mix just to combine well.
Spread evenly over the Pudding layer.

Cover with plastic wrap and refrigerate for at least 3 hours.

Cut into squares to serve.
Garnish with additional Raspberry Jam.

Enjoy!
Peace in the Kitchen!

Sage and Maple Cornbread

I received this recipe from a friend in Michigan. Thank you Gretchen, I always appreciate a shared recipe. I have several recipes for Cornbread and it's a very  popular recipe in Texas. It's traditionally made in Cast Iron and served with Chili. I just made a big pot of Chili today.

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" Cast Iron Skillet or an 8" X 8" Casserole dish with 2 TBS of Vegetable Oil and 2 TBS Butter that will be melted in the preheated oven prior to adding the batter.

1 C Flour
1 C Cornmeal
1 TBS Baking Powder
1 tsp Salt
2 Eggs, heated
1 C Buttermilk
1/4 C Pure Maple Syrup, the best you can afford. It makes a difference.
4 TBS Butter, melted
3 TBS Dried Sage

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Sage
Whisk well and set aside.

In another large mixing bowl:
Eggs
Buttermilk
Maple Syrup
Melted Butter
Whisk well.
Add Dry ingredients to Wet ingredients and stir by hand, just until combined.

Place the skillet or baking dish in the preheated oven with 2 TBS Vegetable Oil and 2 TBS Butter. Heat until the butter is melted.

Carefully pour the batter into the pan.
Bake for 25 - 35 minutes.
The edges should be light brown, crispy and the sides begin to pull away.
A toothpick in the center should come out clean.

Serve with additional butter.

Enjoy!
Peace in the Kitchen!

Toasted Coconut Tart from Sweets and Treats

This recipe is adapted from Sweets and Treats. I like Coconut Pies and Tarts, not everyone in our family does. I don't get a chance to make Coconut Deserts often, but I'll make this one for Easter this year. I'll share it with the family if anyone's interested in trying it.

Toasted Coconut Tart

Here's what you'll need:
Preheat the oven to 375 degrees. It will be reduced to 350 after the Coconut is toasted and the crust is pre baked.
1 - 9" Pie Pan
1- pre made Pie Crust, or......... make a homemade crust like my wife does. She insists on homemade. She grew up on a Mennonite Farm in Kansas so she knows how to make the best Pie Crust. I don't even attempt it.
Pre bake the crust according to package directions, or at 375 degrees for 15 minutes with pie weights or foiled lined with beans. When it's baked, cool on a rack.


1/4 C Cold Water
1 1/2 C flaked Coconut, toasted on a sheet pan at 375 degrees for 6 minutes.
1 C granulated Sugar
1 TBS Flour
1/4 tsp Baking Powder
1/4 tsp Salt
3 Eggs
1 C Half and Half
4 TBS (1/2 stick) Butter, melted
1 tsp Vanilla
1 1/2 C Cool Whip, or you can make Homemade Whipped Cream. I always prefer to make it homemade!

In a medium bowl:
Sugar
Flour
Baking Powder
Salt
Whisk well and set aside.

In a large bowl:
Eggs
Half and Half
Vanilla
Whisk well.
Add the Sugar mixture to this bowl.
Fold in the Toasted Coconut.

Place the Pie on a Sheet Pan and pour in the filling.
Bake at 350 degrees for 45 minutes.
Remove to a rack and cool completely.
Refrigerate until chilled and serve cold.
Serve each slice with a dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Crustless Quiche Recipes

I like Quiche, any type of Quiche. If it's crustless, I think that it's healthier. Maybe it is and maybe it isn't, but it makes me feel less guilty when I eat it.

Here are a few of my favorite choices for Crustless Quiche.

Vegetable

Here's what you'll need:
Preheat the oven to 425 degrees
1 - 9" Deep Dish Pie Pan, sprayed with a Vegetable Cooking Spray.

1 TBS Olive Oil
1 small Yellow Onion, diced
2 Garlic Cloves, minced
1/2 C diced Red Bell Pepper
1/2 C diced Green Bell Pepper
1/2 C diced Zucchini
6 florets of Broccoli
1/4 C diced Sun Dried Tomatoes
2 large Eggs
5 large Egg Whites
2 TBS whole Milk
1 tsp dried Oregano
1/2 tsp Pepper
Salt to taste
1/4 C + 1 TBS Grated Parmesan Cheese

In a large skillet on media low heat:
Heat Oil.
Add:
Onion
Garlic
Sautee for 5 minutes.

Add:
Red Bell Pepper
Green Bell Pepper
Zucchini
Broccoli
Tomatoes
Sautee an additional 3 - 5 minutes.

In a mixing bowl:
Eggs
Egg Whites
Milk
Oregano
Pepper
Salt
1/4 C Parmesan Cheese
Whisk well.

Pour Vegetables into the Pie Pan.
Pour Egg mixture evenly into the pan.

Loosely cover the dish with foil.
Bake for 10 minutes.
Reduce heat to 350 degrees.
Continue baking for 20 - 25 minutes.
During the last few minutes of baking, remove the foil, sprinkle with remaining Parmesan Cheese.
Return to finish baking.
A knife in the center should come out clean when it's done.

Enjoy!
Peace in the Kitchen!


Asparagus:

Preheat the oven to 350 degrees.
1 - 9" Pie Pan, sprayed with a vegetable cooking spray.

2 C diced fresh Asparagus
6 Egg Whites
2 Whole Large Eggs
1/3 C diced Onion
1/2 C grated Parmesan Cheese
1/2 C Diced Roma Tomatoes
1/4 tsp Pepper
Salt to taste
Mix all ingredients in a mixing bowl.
Pour into the Pie Pan.
Bake for 45 minutes.
The center will be set and a knife will come out clean when finished baking.

Enjoy!
Peace in the Kitchen!


Spinach:

Preheat the oven to 350 degrees.
1 - 9" Pie Pan sprayed with a vegetable cooking spray.

1 TBS Vegetable Oil
1 C diced Onion
1 - 10 oz. package of frozen chopped Spinach, thawed, drained and squeezed dried.
5 large Eggs, beaten
3 C shredded Muenster Cheese
1/4 tsp Salt
1/8 tsp Pepper

In a skillet on medium heat:
Heat Oil
Add:
Onion
Sautee for 3 - 5 minutes.
Add:
Spinach and sautee just until some of the excess liquid has evaporated.

In a large mixing bowl:
Eggs
Cheese
Salt
Pepper
Whisk well.

Add:
Spinach mixture and mix well to combine.
Pour into the Pie Pan.
Bake for 30 minutes.


Enjoy!
Peace in the Kitchen!


Broccoli:
Crustless Broccoli Cheddar Quiche from Martha Stewart.

• Butter 1 - 9" Pie Pan.
• Salt
• 1 package (10 ounces) frozen Broccoli florets
• 6 large Eggs
• 1/2 C Half-and-Half
• Pepper
• 1/8 tsp Nutmeg
• 3/4 C shredded Cheddar Cheese 

1. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Add Broccoli; cook 1 minute. Drain well; transfer to a cutting board, blot dry with paper towels. Chop coarsely.
2. In a large mixing bowl, whisk together Eggs, Half-and-Half, 1/2 tsp Salt, 1/4 tsp Pepper, and Nutmeg. Stir in Broccoli and Cheese.
3. Pour into Pie Pan and Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                    

Enjoy!

Peace in the Kitchen!

Vegan Chocolate Pudding

There's no introduction needed. This is simply a tasty Vegan Chocolate Pudding.

2 Ripe Avocados
2 TBS Vegetable Oil
1/3 C Honey
3 Fresh Dates, finely chopped.
1/2 C Dark Cocoa Powder
2 tsp Vanilla
1 C Almond Milk, divided

In a Food Processor or Blender:
Oil
Dates
Honey
Vanilla
1/2 C  of the Almond Milk
Avocados
Cocoa Powder
Blend until creamy smooth, about 2 - 3 minutes.

Add:
Additional Almond Milk until desired thickness is achieved. Blend just to incorporate.
It will continue to thick as it chills.

Spoon into individual serving bowls, cover with plastic wrap and refrigerate until serving.

Enjoy!
Peace in the Kitchen!

Vegan Enchilada Casserole

Here's what you'll need:
Preheat the oven to 375  degrees.
1 - 9" X 13" Casserole Dish

2 TBS Vegetable Oil
2 C Diced Vidalia Onions
1 Red Pepper, diced
1 TBS minced Garlic
1/4 C prepared Enchilada Sauce
1 tsp dried Oregano
1 tsp dried Basil
2 tsp Chili Powder
1 - 15oz. can of diced Tomatoes with Green Chiles
1 - 15oz. can of Black Beans, drained
1 Zucchini, diced
1 - 15oz. can of Corn, drained
5 C  finely chopped Baby Spinach
6 - 6" Corn Tortillas

Diced Avocado and Chopped Green Onion for garnish

In a large skillet:
Heat the Oil on medium high heat.

Add:
Onion
Bell Pepper
Enchilada Sauce
Saute for 5 minutes.
Stir.
Reduce heat to medium low.

Add:
Garlic
Oregano
Basil
Chili Powder
Saute for an additional 2 - 3 minutes.

Add:
Tomatoes
Beans
Zucchini
Corn
Spinach
Stir well.

Cut 4 of the Tortillas into 1" squares and add to the Skillet.
Cover and cook 5 minutes.
Stir once during cooking.
Remove from heat and set aside.

Remove 1 C of the mixture and place it on a Food Processor or Blender and blend until smooth.
Return the liquid to the Skillet and mix well.
Pour into the casserole dish.

Cut the remaining 2 Tortillas into 1" squares.
Sprinkle evenly over the top.
Bake for 15 - 20 minutes.
Remove and serve hot.
Serve garnished with diced Avocado and Chopped Green Onion.

Enjoy!
Peace in the Kitchen!

Jam Bars

I think these might be considered an iconic All American Bar. I know that my family has enjoyed these for generations. However, I also know that there are new bakers seeking traditional recipes that they can start making and hand down the recipes to their family members.
This is one of those recipes!

Jam Bars:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

12 TBS (1 1/2 sticks) Butter, room temperature
1/2 C Granulated Sugar
1/2 tsp Vanilla
1 3/4 C Flour
1/4 tsp Salt
1 1/2 C Apricot or Raspberry Jam (buy the best you can afford)
2 C Sweetened Flaked Coconut
7 oz Sweetened Condensed Milk (1/2 of a 14oz. can)

In a large mixing bowl with an electric hand mixer until creamy:
Butter
Sugar

Add:
Vanilla
Flour
Salt
Beat just until combined and form a smooth dough.
Wrap in plastic and refrigerate for 1 hour.

Press the dough evenly into the pan.
Prick it with a fork.
Bake for 20 minutes.

Spread the Jam evenly over the entire Crust.
Sprinkle evenly with Coconut.
Drizzle evenly with Sweetened Condensed Milk.
Bake for an additional 30 minutes.

Remove to a rack to cool completely.
Cover with plastic wrap and refrigerate for 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!