Chocolate Soufflé

 I decided to Post a link to my favorite Chocolate Soufflé recipe so I would have the rights to include their Photo's. 

Chocolate Soufflé Recipe - Serious EatsSerious Eatshttps://www.seriouseats.com › ... › Chocolate

Enjoy! 

Peace in the Kitchen!

Sticky Buns

Mini Pecan Sticky Buns - Ree Drummond - Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond

This is the link to Ree Drummond's Sticky Buns Recipe.

Enjoy!

Peace in the Kitchen!

Crockpot Cinnamon Almonds

Crock Pot Cinnamon Almonds

Great holiday gift idea!



Crock Pot Cinnamon Almonds:


Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.


Enjoy!
Peace in the Kitchen!

Ranch Vegetable Dip

This is a very easy and delicious Dip to be accompanied by a variety of cut Vegetables.

1/2 C Sour Cream

1/2 C bottles Ranch Dressing

1/4 C Mayonnaise

1/4 C grated Parmesan Cheese

2 TBS sliced Green Onions ( the entire Onion)

Mix together, refrigerate at least an hour before serving.

Enjoy!

Peace in the Kitchen!

Peanut Butter and Jelly Bars

Toll House Peanut Butter and Jelly Bars.

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 8"X8" Baking Pan lined with Foil. (I cut the pieces overlapping

 and extending 2" over all four sides.

1 - 16.5oz. package of Nestle Toll House Refrigerated 

Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House Delightfulls Peanut Butter Filled Morsels.

1/4 C Raspberry Jam ( I use Bonne Maman)

Press 20 Squares of Dough into the Pan. (refrigerate the remaining Squares)

Bake for 15 minutes.

Transfer the Pan to a Rack to Cool for 15 minutes.

Spread Jam over the Cookie Crust.

Sprinkle the Delightfulls Morsels evenly over the Jam.

Place the remaining 4 Squares of Cookie Dough in a Small Bowl 

with a small amount of Flour and Mix with your Hands until Crumbly.

Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The Top should be Golden Brown.

Remove from the Oven and transfer the Pan to a Rack 

to Cool Completely.

Lift it out of the Pan using the Foil and place onto a Cutting Board

or Flat Surface.

Cut into Squares to Serve.

Enjoy!

Peace in the Kitchen!

Stuffed Cabbage

I make a great Vegetarian version of Shepherd's Pie and when I saw this recipe it reminded me of it. I like the option of the Cabbage instead of topping Shepherd's Pie with Mashed Potatoes. I will still make it with Potatoes too. I simply copied and pasted this recipe so I could legally have the incredible Photo of the final dish.

As a Vegetarian I will replace the Meat items with a Meatless Ground and use a Vegetarian Beef Stock. Other than that I will make it as directed. 

I'm also a huge fan of Food 52. I once tested a dessert recipe for them.

Here's the Link for Chou Farci:

Best Chou Farci Recipe - How to Make Stuffed Cabbagehttps://food52.com › recipes › 87200-best-chou-farci-st...

Enjoy!

Peace in the Kitchen!

Slaw

 I like many different Slaw Recipes but this one is different. It's mixed with a Non Dairy Dressing and includes Dried Cranberries and Chopped Pecans.

Here's what you'll need:

A Large Serving Bowl

10 C Shredded Cabbage, Chopped by Hand or Shredded in a Food Processor.

3/4C Chopped Pecans

3/4C Dried Cranberries

3/4C Chopped Fresh Parsley

1/2C Diced Red Onion

Salt and Pepper to taste.

Dressing Ingredients: 

1/2C Vegetable Oil

1/4C Apple Cider Vinegar

2 TBS. Maple Syrup

4 tsp. Dijon Mustard

1/2 tsp. Salt

In a small Bowl, whisk together:

Vinegar

Oil

Syrup

Mustard

Salt

Whisk well until completely incorporated.

Set aside for 10 minutes.

In a Large Bowl:

Cabbage

Onion

Parsley

Pecans

Cranberries

Drizzle the Dressing evenly over the Salad and gently mix until well combined.

Enjoy!

Peace in the Kitchen!