Rose's Gourmet Coleslaw

Just when you think you have a favorite Coleslaw recipe, like I have, another one comes along. Here it is. The best part of this recipe is the dressing. It reminded me of Coleslaw when I was a child eating at a Diner or a Cafeteria. It's a very American Iconic recipe.
This was in the Dallas Morning News Arts & Life section, Wednesday, September 2, 2015.
It's from a restaurant called Off The Bone Barbecue. This recipe was always getting requested by customers. They finally released the recipe.
I've adapted the recipe slightly. It included 2 additional Bell Peppers. I think Bell Peppers have a strong taste that would be overpowering. If you want to, add 1 Yellow and 1 Orange Bell Pepper.

Gourmet Coleslaw

16 oz. packaged Coleslaw mix
1/3 C Diced Red Onion
1/3 C Diced Green Onion
2 medium Bell Peppers. 1 - Green, 1 - Red.  Cut into Julienne strips.
2 1/2 TBS Minced Jalapeño Pepper
1 C Crumbled Blue Cheese

In a large mixing bowl:
Cole Slaw Mix
Red Onion
Green Onion
Bell Peppers
Jalapeño Pepper
Blue Cheese
Toss to mix well.

Dressing:
1 C Mayonnaise
2 TBS Dijon Mustard
1 TBS Granulated Sugar
1 1/2 TBS Honey
1 TBS Apple Cider Vinegar
1 tsp Celery Seeds
1/2 tsp Granulated Garlic
1/4 tsp Pepper

Whisk all of the Dressing ingredients together in a medium mixing bowl.
Transfer to a jar and refrigerate until ready to serve.
Mix into the Coleslaw just before serving.

Enjoy!
Peace in the Kitchen!

Fiori di Sicilia Lace Cookies

I recently discovered Fiori di Sicilia so I created this recipe for a cookie.

"Fiori di Sicilia is a highly fragrant citrus extract used to flavour almond fillings, marzipan and other sweet foods. Sicily has a strong Arabic history and the essence can be used in recipes instead of orange flower water. Use it very sparingly for the best flavour."

You can buy it or you can make it. Here's the recipe for Homemade Fiori di Sicilia:

Fiori di Sicilia:
1 tsp Vanilla
1/2 tsp Orange Extract
1/2 tsp Lemon Extract
Mix well in a small bowl and refrigerate in a jar.
If you plan on using it in several recipes, adjust the recipe and make enough to have on hand.


Here's what you'll need:
Preheat the oven to 350 degrees
Sheet Pan lined with Parchment Paper


1/3 C All Purpose Flour
1/2 C Almond Flour
1/8 tsp Salt
1 tsp Cinnamon
1 TBS Grated Orange Zest
5 TBS Butter
1/3 C Granulated Sugar
2 TBS Lyles Golden Syrup (this is amazing if you're not familiar with it) I use it as a replacement for any recipe calling for Corn Syrup. It's worth it!
1/4 tsp Fiori di Sicilia

In a small bowl:
All Purpose Flour
Almond Flour
Salt
Cinnamon
Orange Zest
Whisk well.

In a medium saucepan on low heat:
Butter
Sugar
Lyles Golden Syrup
Stir until the Butter melts and Sugar is completely dissolved.
Increase heat to medium.
Bring to a boil.
Remove immediately and mix in the Dry Ingredients.
Stir in the Fiori di Sicilia by hand with a Silicone Spatula.

Use a 1 1/2" Cookie Scoop and drop batter 4" apart onto the Sheet Pan. (no more than 6 cookies at a time and 4 would be better)
Bake 7 - 9 minutes, until golden brown.
Drag the Parchment Paper with the Cookies onto a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Muddy Buddy Cookies

I have a recipe for Muddy Buddies, the Chex Mix treat. One Christmas, I made an assortment of Chex Buddies recipes for a Party. I loved them and everyone else did too.
This is a cookie version of the Chex Muddy Buddies Mix.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper

Muddy Buddy Cookies:

Cookies:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter, not Crunchy
1/2 C Granulated Sugar
1 Egg
1 TBS Vanilla
1 tsp Baking Soda
1 tsp Salt
1 1/4 C Flour

Chocolate Coating:
1 1/2 C Milk Chocolate Chips
1/3 C Creamy Peanut Butter, not Crunchy
4 TBS Butter, room temperature
2 C Confectioner's Sugar

Cookie Instructions:

In a Stand Mixer with a Paddle Attachment:
Butter
Peanut Butter
Beat until creamy.

Add:
Granulated Sugar
Brown Sugar
Beat 2 minutes.

Add:
Flour, slowly.
Use a 1 1/2" Cookie Scoop.
Roll into a ball.
Flatten to a disk, 1/2" thick.
Place 2" apart on the Sheet Pan.
Bake 8 - 9 minutes.
Remove pan to a rack to cool 10 minutes.
Transfer cookies to the rack to cool completely.


Chocolate Coating Instructions:

In a glass bowl, heat in microwave:
Chocolate Chips
Peanut Butter
Butter
Heat until melted and creamy smooth.
Stirring often.

Dip each Cookie in a thin layer of the Chocolate mixture.
Dip each one in Confectioner's Sugar and coat completely.
Transfer to a rack over a sheet pan and allow Chocolate to set completely.

Enjoy!
Peace in the Kitchen!

Chunky Tomato Soup

I have a great recipe on my Blog for my original Tomato Basil Soup. It's a complicated recipe but the end result is my Best of the Best Tomato Basil Soup. I have other recipes on the Blog for Tomato Soup and here's my latest one that's easy and delicious.

Tomatoes and Carrots

Tomatoes, Carrots and Onions

Chunky Tomato Soup

7 C Canned Diced Tomatoes with juice, or (4 - 15oz.) cans of Diced Tomatoes with juice.
(I've also used a 6 lb. 6 oz. Can of Whole Peeled Tomatoes with the juice, I use my hands to break them into large chunks)

1 C roughly chopped Carrots
1 C roughly chopped Onions
2 Cubes of Vegetable Bouillon
3 TBS Butter
3 TBS Flour
1 C Whole Milk
2 tsp Dried Basil
1/2 tsp Black Pepper
Fresh Chopped Basil for Garnish

In a large Soup Pot on medium high heat:
Tomatoes
Carrots
Onions
Bring to a boil.
Reduce heat to low.
Simmer for 30 minutes.
Add:
Bouillon

In a saucepan on low heat:
Butter, until melted.
Whisk in Flour until it begins to thicken.
Slowly whisk in Milk.
Continue heating and whisking for at least 5 minutes.
Add to the Tomatoes.
Stir until combined.

Add:
Basil
Black Pepper

Simmer on low for 1 hour.

Ladle into soup bowls and garnish with fresh chopped Basil.

Enjoy!
Peace in the Kitchen!

Snickerdoodle Cookie Bars

There are probably a lot of people that would agree that Snickerdoodles are their favorite cookie. My wife happens to make the best ones I have ever tasted. Here's a great Snickerdoodle Bar recipe.

Snickerdoodle Cookie Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Dish brushed well with 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.

2 2/3 C Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
2 C Brown Sugar
16 TBS Butter, room temperature
2 Large Eggs
1 TBS Vanilla

Topping:
2 TBS Granulated Sugar
1 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Nutmeg
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Beat 5 minutes.
Add:
Vanilla
Add:
Flour
Mix just until combined.

Spread batter evenly in the baking dish.
Smooth the top with a silicone spatula.

Sprinkle the Topping evenly over the batter.
Bake 25 - 30 minutes.
Remove the dish to a rack to cool completely.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Breakfast Sourdough Bread Pudding prepared the night before serving

This recipe is prepared the night before you plan on serving it. It's a great Brunch or Christmas Morning recipe.
I have my favorite Bread Pudding on the Blog and I serve it as a dessert, but this a more decadent version to serve for Breakfast.

Breakfast Sourdough Bread Pudding:

Here's what you'll need:
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Prepare the Bread Pudding and the Crumble the night before serving.
The oven will need to be preheated to 350 degrees in the morning.

1- Loaf of really good Sourdough Bread. I recommend getting it from a local bakery if you can. Cube it into 1" pieces and spread it evenly in the baking dish.

In a large mixing bowl:
8 Eggs
1 C Whole Milk
1 C Heavy Cream
3/4 C Granulated Sugar
2 TBS Vanilla
Whisk well.
Pour over the Bread .
Cover with plastic wrap and refrigerate overnight.

Crumble:
In a small mixing bowl:
1/2 C Flour
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
Whisk well.
Cut in Butter with a Pastry Knife to create a Crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Preheat the oven to 350 degrees.
Sprinkle the Crumble evenly over the Bread Pudding.
Sprinkle evenly with Pecans.

Bake 40 - 60 minutes. The top should be golden brown.
Serve warm with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Christmas Spinach Tortilla Roll-Ups and Christmas Tomato - Mozzarella Appetizers

These are the perfect appetizers for Holiday Parties. They're easy, tasty and visually appealing.

Christmas Spinach Tortilla Roll-Ups

Large Spinach Tortillas (at least 5)
2 - 8oz. packages of Philadelphia Cream Cheese, room temperature.
1 (1oz) package of Dry Hidden Valley Ranch Dressing Mix
1/2 tsp Pepper
1 Red Bell Pepper, finely diced
1 Green Bell Pepper, finely diced
5 Green Onions, thinly sliced

In a mixing bowl:
Cream Cheese
Dressing  Mix
Pepper
Mix well with a blending fork.
Spread evenly over each Tortilla.
Sprinkle each one with some Red and Green Bell Pepper.
Sprinkle each one with some of the Green Onions.

Roll each one tightly and wrap them individually in plastic wrap.
Refrigerate for at least 1 hour. They can be refrigerated overnight.

Just prior to serving:
Slice them 1/2" to 3/4" thick.
Transfer to a serving platter, cut side up.

Enjoy!
Peace in the Kitchen!


Tomato - Mozzarella Appetizers

This is one of those recipes without a recipe.
Here's what you'll need.

Wooden Appetizer Skewers
Cherry Tomatoes
Cubes of Mozzarella Cheese or you can buy it in appetizer sized balls.
Appetizer sized Spinach Tortellini (cooked and refrigerated)
Basil Pesto

Just prior to serving add the following to each skewer:
1 - Tomato
1 - Tortellini
1 - Piece of Mozzarella Cheese

Place them on a serving platter and drizzle with Pesto.

Enjoy!
Peace in the Kitchen!