Vegetarian Everything Soup from Trisha Yearwood

I saw this on an episode of Trisha Yearwood and decided to simply post the link to the recipe rather than re write it for my Blog.
I love Soup recipes and this one is delicious. It's also Vegetarian.

Watch how to make this recipe.


Enjoy!
Peace in the Kitchen!

Eggnog Cookie Balls

I have always loved Eggnog during the Holidays. I like anything that evokes the flavor, including these Cookies.

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Food Processor
A Sheet Pan lined with Parchment Paper
1 1/2" Cookie Scoop (I measure the diameter of the Scoop.)


1 C  Whole Blanched Almonds without the Skin.

2 C Confectioner's Sugar, divided.
16 TBS Butter, room temperature.
1 TBS of the Best Bourbon you can afford.
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Sea Salt
1 TBS Nutmeg + additional for Garnish.


In a Food Processor:
Almonds
1/2 C Confectioner's Sugar
Pulse for 2 minutes, until finely ground.

Gradually Add:
Butter
Pulse until Creamy Smooth, scraping as necessary.

Add:
Bourbon
Vanilla
Pulse just until combined.

Add:
Flour
Salt
Pulse until it creates a Dough Ball.

Drop Dough Balls 1" apart on the Sheet Pan.
Refrigerate them for 30 minutes.

Bake 1 Pan at a time for 20 - 25 minutes. The Tops of the Cookies will be Dry and Slightly Cracked on the top.

Remove Pan to a Rack for 5 minutes.

In a small bowl:
Nutmeg
Remaining Sugar
Whisk well.
Transfer to a Pie Pan. You need a wide surface to Roll the Cookies in the Mixture.
Toss the Warm Cookies in the Mixture for the first light coating.
Transfer them to a Rack to Cool Completely.
Toss them again in the Sugar Mixture to Completely Coat them.

Transfer to a Serving Platter.
Sprinkle the Tops with Additional Nutmeg.


Enjoy!
Peace in the Kitchen!

Peach Cobbler in a Mug

Sometimes you just want a delicious Peach Cobbler for 1.

Here's what you'll need:
A Microwave Safe Coffee Mug.
A Glass Mug makes it visually appealing.

1 TBS Butter
2 TBS Brown Sugar
2 TBS Whole Milk
2 TBS Flour
1/8 tsp Baking Powder
A Pinch of Cinnamon
1 Small Peach, peeled and sliced.


Serve with Whipped Cream or Ice Cream.

In the Mug:
Butter
Microwave for 20 seconds until melted and soft.

Layer the following ingredients in the Mug, in this order:
Wait to stir until all are layered.
Sugar
Milk
Flour
Baking Powder
A bit of Cinnamon shaken on the top.
Stir.

Place Peach slices on the top.
Don't Mix.

Microwave for 2 minutes.

Serve Hot topped with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

Corn Cakes

I have other recipes for Corn Cakes but these are really delicious. They're filled with Onion, Green Bell Pepper, Corn, Pimientos, Herbs and Spices. Add some Salsa  and Sour Cream as a Garnish and they take on a Tex-Mex flavor.

Here's what you'll need:
A Skillet (preferably Non Stick) Coated with a Vegetable Cooking Spray for Frying the Corn Cakes.

1/4 C Diced Vidalia Onion
1/4 C Diced Green Bell Pepper
1 TBS Vegetable Oil
1/4 C Flour
2 TBS Cornmeal
1/2 tsp Granulated Sugar
1/4 tsp Sea Salt
1/4 tsp Dried Oregano
1/8 tsp Baking Powder
1/8 tsp Cumin
1 Large Egg, beaten
1/4 C Whole Milk
1 C Corn Kernels (Canned or Frozen that's been thawed) I prefer the taste of Frozen.
1 TBS Diced Pimientos (from a Jar)

Garnish:
Salsa
Sour Cream


In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Bell Pepper
Sauté 2 minutes, until tender.

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Salt
Oregano
Baking Powder
Cumin
Whisk Well.

Add:  (stirring with a Blending Fork)
Egg
Milk
Mix just until combined well.

Fold in:
Corn
Pimientos
The Onion Mixture

In the Skillet on Medium High Heat.
Lightly Coat it with the Cooking Spray.
Drop 1/4 C of the Batter into the Pan.
Flatten slightly with a Spatula.
Cook 3 minutes on each side, or until Golden Brown.

Transfer to a Serving Platter.
Serve with a Side of Salsa and Sour Cream for Garnish.

Enjoy!
Peace in the Kitchen!

Mexican Street Corn Casserole

I created this recipe after having Mexican Street Corn in a Cup for the first time, and loving everything about it.

I add this with the Mexican Crema because of the different thickness.

This is Chili Powder not Chile Powder.
They are completely different.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan or a Disposable Foil Pan with a Lid for a Block Party.

2 - 16 oz. Bags of Frozen Corn, thawed.
2 TBS Butter, melted
1/2 C Mexican Crema
1/2 C Sour Cream
2 TBS Lime Juice
1 1/2 tsp Chili Powder + additional for Garnish
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 C Crumbled Cotija Cheese, divided.

In the Casserole Pan:
Corn
Butter
Stir to combine well.

Add:
Crema
Sour Cream
Lime Juice Evenly distributed over the Sour Cream.
Chili Powder
Garlic Powder
Salt
Cayenne Pepper
Half of the Cheese
Mix to Combine Well.
Bake 30 - 40 minutes.
Sprinkle with remaining Cheese.


Serve Hot.

Enjoy!
Peace in the Kitchen!

Crustless Apple Pie

I love this simplicity of this delicious Apple Pie.

This is definitely a Best of the Best Recipe. 

Jonagold is one of my favorite Baking Apples.

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

It's one of my favorite Apple recipes. It's easy and absolutely delicious.

Apple Pie without a Crust:

1/2C White Sugar

1/4 C Brown Sugar

1/2 C Flour

1 Egg, unbeaten

1 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!

1C Chopped Pecans ( I used 1/2 of Regular Pecans and 1/2C of Cinnamon Frosted Pecans)

Combine, in a bowl:

Sugars ( White and Brown)

Flour

Egg

Combine, in a bowl

Baking Powder

Salt

Vanilla

Mix Well

Add to Dry Ingredients

Stir in :

Nuts

Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.

The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)

Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear. This will certainly be made

Enjoy!

Peace in the Kitchen! ( The Kitchen smells amazing)

Meatless recipes by Ree Drummond.

I recently watched a series of Meatless Recipes on The Pioneer Woman. I decided to share the videos instead of re writing them for the Blog. I love all of these recipes.

Ree Drummond has stocked her kitchen with all the ingredients to make some of her favorite meatless meals, and she's whipping up Broccoli Cheese Baked Potatoes, Greek Grilled Eggplant Steaks and Roasted Vegetable Panzanella. More meat-free goodness comes with Italian Cornbread and Tofu Lettuce Wraps.

Enjoy!
Peace in the Kitchen!

                                                                   Greek Grilled Eggplant Steaks 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Broccoli Cheese Baked Potatoes 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Italian Cornbread 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Roasted Vegetable Panzanella                                                                                                                                                                                                                                                                                                                                                    

                                                                   Tofu Lettuce Wraps