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Monday, November 30, 2015

Christmas Bundt Cake and my Homemade Whipped Cream Recipe.

This is the perfect Holiday Cake. I make it in a Nordic Ware Bundt Pan in a Wreath Design.

Here's what you'll need:
Preheat the oven to 325 degrees
1 - Decorative Christmas design (12 C) Bundt Pan. I have a Wreath design that I make it in.
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. It's a no fail release for the most intricate designed Bundt Pans.

2 C Dried Cranberries
3 C Cake Flour
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
20 TBS Butter (2 1/2 sticks), room temperature.
8 oz. Cream Cheese, room temperature.
3 C Granulated Sugar
6 Egg, room temperature
2 tsp Vanilla
1 1/2 C Roughly Chopped Pecans.
Confectioner's Sugar for Dusting.

In a Saucepan on medium heat:
Cover completely with water.
Bring to a Simmer.
Remove from heat.
Cover and set aside.

In a large bowl, sift together:
Whisk well and set aside.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat for 2 minutes. Scrape sides as needed.

Beat for 5 minutes.
Eggs, one at a time until each addition is incorporated.

Beat just to combine.

Flour mixture.
Beat just until well combined.

Drain Cranberries.
Dry them in Paper Towels,
Add to the Batter.
Mix just until well combined.

Mix just until well combined.

Pour Batter into the Pan.
Bake for 1 1/4 - 1 1/2 hours.

Remove the Pan to a rack to cool for 10 minutes.
Invert the cake onto the rack to cool completely.

Transfer the cake to a Serving Platter.
Dust generously with Confectioner's Sugar.
Serve with Homemade Whipped Cream.

Homemade Whipped ream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Peace in the Kitchen!

Sunday, November 29, 2015

Spinach Casserole

I don't really have an introduction for this recipe. I simple love Spinach dishes!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - well buttered 1 1/2 quart Casserole dish.

2 - 10 oz. packages of frozen, chopped Spinach, thawed and squeezed dry in Paper Towels.
2 Large Eggs, beaten.
2 TBS Herb Seasoned Bread Crumbs. (you can use plain bread crumbs, seasoned with your own choice of dry herbs)
1/2 C Cottage Cheese.
1/4 C Grated Parmesan Cheese.
Salt and Pepper to taste.

Put all ingredients in a Large Mixing Bowl and stir to combine well.
Pour into the Dish.
Bake for 30 minutes.

Peace in the Kitchen!

Wednesday, November 25, 2015

White Cake with Cranberry Filling and Orange Buttercream Icing.

I think this is the perfect Christmas Dessert. I would Garnish it with artificial Holly Leaves and Red Berries. It would be a very decadent cake to serve to family or guests.

I simply posted the link to the recipe.

White Cake with Cranberry Filling and Orange Buttercream

Peace in the Kitchen!

Tofurky Roast in a Crock Pot

Here's the way I'm cooking my Tofurky Roast this year.

1 - Thawed Tofurky Vegetarian Roast
1 can of Whole Berry Cranberry Sauce
1 package of Vegetarian Onion Soup Mix
16 oz. of Vegetarian Chicken Broth
1 TBS Garlic Powder

In a Crock Pot:
Cranberry Sauce
Onion Soup Mix
Garlic Powder
Stir to mix well.

Tofurky Roast
Cook covered on High for 2 hours if thawed, 3 hours if Frozen.
Baste every half hour.

Peace in the Kitchen!

Grilled Macaroni and Cheese

What a brilliant concept..........for kids!
Let's just combine 2 of their favorite foods, Grilled Cheese and Macaroni and Cheese.
I need to test this on some kids to see if they love it as much as I love the idea!

Here's the link to the recipe:

Peace in the Kitchen!

Monday, November 23, 2015

Cracker Barrel Hash Brown Casserole

It may not be very healthy but it sure is delicious. All things in moderation aren't really that bad for you.
When I think of Down-Home and Home Cooked, it has to be the Cracker Barrel Restaurant.
This is one of their most popular dishes.

See the NOTE at the bottom of the post for an Option!

Cracker Barrels' Hash Brown Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish sprayed with a Vegetable Cooking Spray.

2 pounds of  Shredded Frozen Hash Brown Potatoes, thawed.
8 TBS Butter, melted
1 - 10.75 oz. can of Cream of Chicken Soup. I use Cream of Celery or Mushroom.
1 Pint of Sour Cream
1/2 Onion, diced
2 C Grated Cheddar Cheese
1 tsp Salt
1/4 tsp Pepper.
Mix well in a large Mixing Bowl.

Bake for 45 minutes. The top should be golden brown.


In a mixing bowl:
2 C Crushed Corn Flakes
4 TBS Butter, melted.
Mix well.
Sprinkle evenly over the Potatoes and bake as directed above.

Peace in the Kitchen!

Friday, November 20, 2015

Cannoli Dip

I'm getting lazy posting and sharing links.
Here's the latest dip recipe that's interesting for the Holidays.
Another non healthy, yummy appetizer.

Peace in the Kitchen!