Spinach Puff Pastry Hors D'Oeuvres

Spinach Puff Pastries

Here's what you'll need:

Preheat the Oven to 400 degrees.

A Muffin Pan, Spray 9 of the Cups with a Vegetable Cooking Spray.

1 Sheet of Frozen Puff Pastry, Thawed

4 oz. Cream Cheese, Room Temperature

1 Large Egg

1 TBS Olive Oil

1 TBS Fresh chopped Dill

2 C Chopped  Fresh Baby Spinach

3/4 C Crumbled Feta Cheese

Salt & Pepper to Taste

1 TBS Butter, melted.

Microwave Cream Cheese for 10 second intervals until Soft and Melted a bit but not Liquid.

Add:

Egg

Oil

Dill

Mix to Combine Well.

In a Separate Bowl:

Spinach,

Feta

Do not Mix yet.

Pour the Cream Cheese Mixture on top, add S&P to taste and Mix well with a Blending Fork.

Cut the Sheet pf Puff Pastry into 9 Squares and Line the Muffin Cups. (Stretch them a bit & Press into the Bottom of the Cups.

Divide the Mixture among the Cups.

Bring the 4 Corners of the Squares together.

Lightly Brush the tops with Melted Butter.

Bake 20 Minutes, until Golden Brown and Puffed.

Remove the Pan from Oven to a Rack and Cool for 10 minutes.

Gently run a Knife around the edges to Loosen the and Pop them out. 

Enjoy!

Peace in the Kitchen!

 

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!
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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!

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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!