Mixed Vegetable Casserole

 Mixed Vegetable Casserole

This is my Emile Henry 9" X 13" Casserole Dish.

Choose either Cream of Mushroom or Cream of Celery Soup.

Here's what you'll need:

A 9" X 13" Casserole Dish. (Sprayed with a Vegetable Spray)

1/2 C Water

1 - 10 0z. package of Frozen Mixed Vegetables. your choice.

1/2 C Diced Onions

1/2 C Diced Celery

1/2 tsp Salt

1 - 10 1/2 oz Can of Cream of Mushroom or Cream of Celery Soup

1/2 C Packaged Poultry Stuffing Mix

1/2 tsp Dried Basil

1/2 tsp Dried Marjoram

2 TBS Butter, melted

In a Saucepan on Medium High Heat:

Water 

Vegetables

Onion

Celery

Salt

Cook Uncovered until the Vegetables are tender.

Drain Well.

Add:

Soup, Mix well.

Transfer to the Casserole Dish.

In a Small Mixing Bowl:

Stuffing Mix

Basil

Marjoram

Melted Butter

Mix well.

Sprinkle evenly with the Stuffing Mix.

Bake 30 minutes.

Remove Pan to a Cooling Rack for 5 minutes before serving.

Enjoy!

Peace in the Kitchen!

Peanut Butter Cups

 I love Peanut Butter Cups and these are so easy to make at home.

Here's what you'll need:

A Miniature Muffin Pan with Paper Liners or a Silicone Miniature Muffin Pan.

1/2 C Creamy or Crunchy Peanut Butter

1 C Dark Chocolate Chips

1 tsp Coconut Oil

1 tsp Vanilla 

1 TBS Maple Syrup

1/2 tsp Salt

Melt Chocolate in a Microwave or a Double Boiler until Creamy Smooth.

Spoon 1/2 TBS of Melted Chocolate into each Cup of the Mold.

Refrigerate for 20 minutes to Harden the Chocolate.

PEANUT BUTTER FILLING

In a Small Mixing Bowl:

Peanut Butter

Coconut Oil

Vanilla 

Maple Syrup

Mix well until completely incorporated.

Add. 1 tsp of Peanut Butte filling to each Cup.

Top off with remaining Melted Chocolate. (Re heat the Chocolate if necessary)

Refrigerate an additional 30 minutes.

OPTIONS:

Top off with Sea Salt.

Add Crushed Nuts of Choice to the Peanut Butter Filling.

Drizzle the top with Caramel Sauce or melted White Choolate.

Enjoy!

Peace in the Kitchen! 

Snickerdoodle Squares

 I love Snickerdoodle Cookies so here's another great Snickerdoodle recipe.

Snickerdoodle Squares:

Here's what you'll need:

8" X 8" Baking Pan (Well Buttered on the Bottom and Sides.

Mix 2 1/2 TBS of Granulated Sugar with 1 tsp Cinnamon in a small bowl. Sprinkle it evenly into the Buttered Pan and shake to coat the Bottom. Remove any remaining mix by tapping it into the bowl and reserve for later use.

A Food Processor.

Preheat the Oven to 325 Degrees.

2 C Flour

1/2 C Sugar

1 tsp Salt

1/2 tsp Cinnamon

16 TBS (2-Sticks) Cold Butter, cut into pieces.

3/4 tsp Vanilla

In the Food Processor:

Flour

Sugar

Salt

Cinnamon

Pulse to combine well.

Add Pieces of Butter and Vanilla and continue Pulsing to form a Crumble. Do not over process, just until small amounts of the Dough begin to stick together.

Add the Mixture to the Pan and spread out evenly, pressing down until the top is smooth, using the back of a Spoon or the bottom of a Measuring Cup.

Sprinkle the top with the remaining Cinnamon/Sugar Mixture.

Using a Fork, polk holes evenly across the top of the Dough.

Bake 45 - 50 minutes until the top is Golden Brown.

Remove the Pan to a Cooling Rack, immediately cut into 16 Squares.

Allow to cool in the Pan for 10 - 15 Minutes.

Enjoy!

Peace in the Kitchen!

Cornbread

 This recipe is Pan specific, (I've included other Options for Pan Sizes) You can buy Cast Iron Skillets in the shape of any State.  I have several other Cornbread recipes on the Blog. I love homemade Cornbread.

Texas Shaped Cast Iron Skillet Cornbread

Here's what you'll need:

Preheat the Oven to 450 degrees.

The Texas Shaped Cast Iron Skillet or an 8" Square Baking Pan, 9" Round Cake Pan or 9" Cast Iron Skillet. Cast Iron is preferred for this recipe.

2 TBS Vegetable Oil 

1 C Stoneground Cornmeal

1 C Buttermilk

1 Large Egg

1 TBS Crisco or any Vegetable Shortening

1/4 tsp Baking Soda

1 tsp Salt

In the Skillet, in the Oven as it's Pre-Heating:

Oil

In a Mixing Bowl:

Cornmeal

Buttermilk

Egg

Crisco

Baking Soda

Salt

Whisk together until everything is well combined. (including the Vegetable Shortening)

Spoon into the Pre-Heated Skillet.

Bake 20 Minutes.

Remove Pan to a Stove Top to Coll 15 minutes.

Serve Slathered with Butter! (I added this because Cornbread tastes Better with Butter)

Enjoy!

Peace in the Kitchen!

The History of Cookies

 

The History of Cookies - Just A Pinch ...justapinch.com

Bread Pudding

 I love Bread Pudding and I have a variety of recipes on the Blog. This is the perfect Bread Pudding to serve on Christmas Morning or at Thanksgiving. I love the combination of Cranberries and Apples.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A 9" X 13" Pan sprayed with Vegetable toking Spray.

Foil

14 C Bread Cubes about 1" - 2".

2 C Whole Milk

2 C Half and Half

8 Eggs, heated and set aside.

1 1/3 C Sugar or Monk Fruit Sweetener.

4 tsp Vanilla

12 TBS Butter (I use a Plant Based Butter), Melted and set aside to cool completely.

2/3 C Flour 

1 TBS Baking Powder

1 tsp Salt 

1 tsp Cinnamon

2 C Dried Cranberries

2 Jonagold Apples, peeled, cored and diced.

In a Large Mixing Bold:

Bread

Milk

Cream

Press lightly to cover all of the Cubes, set aside for 5 minutes.

Fold in, by hand:

Eggs

Sugar

Vanilla

Butter

In another Mixing Bowl:

Whisk together: 

Flour

Baking Powder

Salt

Cinnamon 

Whisk until completely combined.

Add this Mixture to the Bread Mixture and Gently Fold in to combine well.

Fold in, by hand:

Cranberries

Apples

Spoon into the Pan.

Cover tightly with Foil.

Bake 30 minutes,

Remove Foil and continue to Bake for 30 - 40 Minutes until Golden Brown.

Remove to a Rack to Cool for 10 minutes.

Enjoy!

Peace in the Kitchen!

Tex-Mex Casserole

Here's What you'll need:

Preheat Oven to 350 Degrees.

A Skillet

A  9" X 13"  Casserole Dish, sprayed with a Vegetable Spray.

Aluminum Foil

Tex - Mex Casserole:

2 TBS Vegetable Oil

1/2 lb Ground Beef ( I use a Vegetarian Meatless Ground )

1 - 15 oz  Can Corn, drained

1 - 12 oz  Jar Chunky Salsa (Pace is my favorite)

1 -2.25 oz  Can Sliced Black Olives, drained + additional for the topping.

1 C Cottage Cheese

1 C Sour Cream

2 1/2 Cups Tortilla Chip Crumbs 

2 C of Sharp Cheddar Cheese, divided

Bell Pepper, diced

1 Tomato, diced

2 Green Onions, chopped

 Tortilla chips for garnish

Instructions:

In a Skillet:

Meatless Ground or Ground Beef, sautéed until browned.

Add:

Corn

Salsa

Black Olives (reserve 2 TBS for Garnish)

Stir and Cook until well combined and Hot.

Remove and Set aside.

In a small Bowl:

Cottage Cheese

Sour Cream

1 C Cheddar Cheese

Mix well.

Set aside.

In the Casserole Dish:

Layer in the following order:

Half of the Crushed Tortillas

Half of the Meatless Ground

3/4 C of the Cottage Cheese Mixture

Repeat, ending with the remaining Cottage Mixture.

Cover with Foil

Bake 30 minutes.

Remove Foil.

Top with:

Remaining Cheddar Cheese.

Tomato

Olives

Bell Pepper

Line the Entire Outer Edge of the Casserole with Whole Tortilla Chips. (tucked into the Casserole with the Top exposed)

Return to the Oven.

Bake an additional 2 minutes just until the Cheese is Melted. Don't allow the Tortilla Chips to Burn.

Remove and set aside to Cool 10 minutes.

Sprinkle evenly with Green Onion.

Serve Warm.

Enjoy!

Peace in the Kitchen Y'all!