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Monday, September 15, 2014

Salted Peanut Bars with Marshmallow and Rice Krispies, from Betty Crocker

I love bars of all types. Chewy, Peanuty, Chocolatey, Carmely, Salty, Marshmallowy, Pretzely and on and on and on!

Here's a new one.

Salted Peanut Bars with Marshmallow and Rice Krispies ,from Betty Crocker:

1 pouch (1lb. 1.5 oz) Betty Crocker Peanut Butter Cookie Mix
3 TBS Vegetable Oil
1 TBS Water
1 Egg
3 C Miniature Marshmallows
2/3 C Light Corn Syrup
4 TBS Butter
2 tsp Vanilla
1 bag (10 oz.) Peanut Butter Chips
2 C Rice Krispies Cereal
2 C Salted Peanuts

Here's what you'll need:
Preheat the oven to 350 degrees.
Spray a 9"X13" baking dish with a Vegetable Cooking Spray.

In a large Mixing Bowl:
Cookie Mix
Oil
Water
Egg
Mix well with a wooden spoon, to form a dough.
Press into the pan with floured fingers.
Bake for 12 - 15 minutes.
Immediately sprinkle it with the marshmallows and continue baking for 1 - 2 more minutes, until the marshmallows begin to puff. Watch carefully so they don't burn.

In a 4 quart saucepan on low heat:
Corn Syrup
Butter
Vanilla
Peanut Butter Chips
Cook until the Peanut Butter Chips are completely melted and the mixture is creamy and smooth.
Remove fro heat and stir in the Rice Krispies and the Peanuts.
Stir well to get everything coated.
Immediately spoon and spread the mixture evenly over the Marshmallows.

Refrigerate for 30 minutes.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Fruit Cobbler baked with a Lattice Crust

This is an original recipe. But it's nothing new. It's just a version of a fruit cobbler.
Here's what you'll need:
Preheat the oven to 475 degrees.
Butter a 2 quart Rectangular Baking Dish

4 C Frozen Fruit , semi thawed.  This can be mixed or the same fruit.
1 C granulated Sugar
1/4 C Cornstarch
The zest of 1 Lemon
Freshly grated Nutmeg

In a medium mixing bowl:
Sugar
Cornstarch
Lemon Peel
Whisk well.
Add to the Fruit and stir to coat well.
Pour the Fruit into the dish and dust the top with grated Nutmeg.
Set aside.

Lattice Top Dough:
1 1/4 C Flour
1 TBS granulated Sugar
1/4 tsp Salt
8 TBS Butter (1 stick)
3 TBS ice cold water , or more.
Turbinado Raw Sugar


To make the dough:
In a large mixing bowl with a pastry blender:
Flour
Sugar
Salt
Butter
Mix together with a Pastry Blender.
Gradually add small amounts of the iced cold water to create the correct consistency of dough.
Forn it into a disc.
Cover with plastic wrap and refrigerate for 1 hour.
Roll out into a rectangle and cut strips for the lattice top.
Create a lattice top over the fruit.
Sprinkle the top with Turbinado Raw Sugar.

Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!





Sunday, September 14, 2014

Chocolate Raspberry Cheesecake Bars

We ve made these bars twice and both times they were a hit with our family and guests. They make a nice presentation when placed on a serving platter. The first time they were baked and then the berries were put on and the second time the berries were baked , they both had the same appearance. I was afraid that the baked berries wouldn't look as fresh, but baking did not change the appearance.
We used a combination of raspberries, blueberries and blackberries with different berry jams. They were all great.

Here's what you'll need:
Preheat the oven to 350 degrees.
Line an 8"X8" baking pan with foil extending over all four sides.
Brush the foil 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.



1 C crushed chocolate wafer cookies. I used Nabisco.
3 TBS butter, melted
4 oz. cream cheese , softened.
1/3 C sour cream
1/4 C granulated sugar
1 egg
1 TBS Raspberry Liqueur
1 tsp cornstarch
1/2 tsp grated lemon peel
1 C of Fresh Raspberries
Seedless Raspberry jam, melted.

Crust directions:
In a small bowl:
Crushed Cookies
Butter
Mix well.
Press into the bottom of the pan.

In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Beat until smooth.
Add:
Sour Cream
Sugar
Beat well until combined.
Scrape the sides as needed.
Add:
Egg, just until combined.
Add:
Liqueur
Cornstarch
Lemon Peel
Beat on low just until combined.
Pour evenly over the crust and spread with an offset spatula.
Top with Raspberries in a grid pattern 4X4.

Bake for 25 - 35 minutes, until the center is cooked well enough for a toothpick to come out clean in the center.
Remove the pan to a rack and cool completely.
Cover with plastic wrap and refrigerate 1 hour before serving.
Use the edge of the foil to lift and remove the Bars and place on a cutting board.
Cut into bars and drizzle with melted jam just before serving.

Enjoy!
Peace in the Kitchen!
















Apple, Cinnamon and Pecan Breakfast Loaf Bread

Just another great Fall recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8"X4" Loaf Pan, brushed 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.

1 (7.5oz.) package of (10) refrigerated Home Style Biscuits
4 tsp of ground Flaxseed
2 tsp  Granulated Sugar, divided
1/2 tsp Cinnamon
1 medium Apple, peeled, cored and thinly sliced.
1/4 C Coarsely chopped Pecans
2 TBS Brown Sugar
2 TBS Freshly squeezed Orange Juice + 2 tsp
1 TBS Butter
2 TBS Cream Cheese, softened
1/2 tsp Vanilla

Split the Biscuits in half.

In a medium bowl:
Flaxseed
1 1/2 tsp of the granulated sugar.
Cinnamon
Whisk well.
Dip each slice of the Biscuits in the mixture, coating both sides.
Randomly layer the Biscuits and the Apples in the pan.
Sprinkle with any remaining Sugar Mixture.
Sprinkle evenly with Pecans.

In a small saucepan on medium heat:
Brown Sugar
2 TBS Orange Juice
Butter
Stir constantly until it begins to boil.
Pour evenly over the biscuits.
Bake for 25 minutes, a toothpick in the center of a biscuit should come out clean.
Remove the pan to a rack and cool for 5 minutes.
Invert onto a small sheet pan and then invert right side up onto a serving platter.

In a small bowl:
Cream Cheese
2 tsp Orange Juice
Vanilla
and the remaining 1/2 tsp Granulated Sugar.
Whisk well until smooth.
Drizzle over the warm Bread.

Enjoy!
Peace in the Kitchen!



Tex - Mex Baked Egg Cups

Another Texas Breakfast recipe.

This is made with a Chorizo Sausage. I make it vegetarian with Soyrizo, a vegetarian version of the sausage.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 12 cup muffin pan, sprayed with a vegetable cooking spray.

10 Eggs
1/2 C Half and Half
1 pound of Chorizo or Soyrizo, browned in a skillet on medium heat until fully cooked.
Chunky Pace Piquante Sauce
1 1/2 C shredded Pepper Jack Cheese
Salt and Pepper to taste


In a large mixing bowl:
Eggs
Half and Half

Add 1 TBS of sausage evenly among the cups of the muffin pan. Reserve the rest to garnish the Egg Cups.
Top with 1 TBS of Piquante Sauce.
Add the Eggs.
Top with Cheese.
Bake for 35 - 45 minutes.
Serve topped with the remainder of the cooked sausage.

Enjoy!
Peace in the Kitchen!



Orange Twists for Christmas Morning, a 60's Flashback for this Hippy in the Kitchen!

Christmas morning evokes so many family traditions. Every family has that special Hot Chocolate, Breakfast Casserole, Baked French Toast and....... if you were a child of the 60's, as I was, you probably remember Orange Twists.
This recipe is a childhood memory from waking up on Aunt Faye and Uncle Johnnie's farm on Christmas morning. My sister and I were always convinced that we heard Santa on the rooftop. When we woke up, the smell of Christmas Twists was evidence that our Aunt was ready for us to come down and open gifts. My Aunt and my Grandmother made these, my mother never did. She didn't have to, they somehow just appeared!
I learned to make them for my kids and grandchildren. The tradition continues along with all of the aforementioned suggestions for Christmas Morning.


3/4 C Buttermilk, warmed in a glass measuring cup, about 1 minute. Set aside.
6 TBS Butter, melted and cooled completely, set aside.
3 Eggs
4 1/4 C Flour, divided
1/4 C Granulated Sugar
2 1/4 tsp Yeast
1 1/4 tsp Salt

Filling:
8 TBS Butter, room temperature
1 C Granulated Sugar
2 TBS Freshly squeezed Orange Juice
The Zest from 2 Oranges, reserving 1/2 tsp for the Glaze.

Glaze:
1 1/2 C Confectioner's Sugar
3 TBS Freshly Squeezed Orange Juice
1/2 tsp of reserved Orange Zest


Make the Dough:

Add the butter to the warmed Buttermilk and whisk well. Set aside.

In a Stand Mixer with a Dough Hook:
4 C Flour
Sugar
Yeast
Salt
Mix on Low.
Add:
Buttermilk
Eggs
Mix for 2 minutes.

Increase the speed to Medium and continue mixing for 10 minutes.
Remove the Dough and knead by hand for 5 minutes.
If the Dough appears to be too sticky, gradually add the additional Flour, 1 TBS at a time until desired texture. (this step is something that you learn by experience)

Transfer the dough to a bowl, cover with plastic wrap and allow to rise in at room temperature for 2 1/2 hours.(choose the warmest place in the kitchen). Not close to a window!

Make the Filling:

In a medium mixing bowl:
Butter
Sugar
Orange Juice
Orange Zest
Whisk well and set aside.

Place the Dough on a lightly floured surface and form into a 16"X12" rectangle (with the long side facing you) by pressing and spreading it out with your hands. 
The more you make these, the more you'll get the method down.
Spread the filling evenly over the dough.
Starting with the long side facing you, tightly roll the dough away from you into a log.
This is the same method as making Cinnamon Rolls.
Pinch the seams and place the log seam side down.
Cut the log into 12 equal slices.
Arrange them on a Sheet Pan that's been lightly sprayed with a vegetable cooking spray.
Lift each roll and twist them into a figure 8 and lay them back onto the pan. Lightly spray the rolls with the cooking spray.
Cover the rolls with plastic wrap and allow to rise again for 1 hour.

Bake for 22 - 25 minutes.
Remove the pan and place it on a cooling rack.
Whisk the Glaze ingredients together in a small bowl and drizzle over the warm rolls.

Enjoy!
Peace on Christmas Morning!



Saturday, September 13, 2014

Broccoli & Spinach Meatball Pie


I just received this recipe from Foodies Network. I decided to simply post the link to the recipe.
I'll adapt it to make it vegetarian with a vegetarian meatball. Nate's makes a great vegetarian meatball. This may become a favorite around our house.
I'm looking forward to making this one. I may tweak it a bit with some extra spices or herbs to make it my own and make it Texan!
I recently bought a Springform pan with a removable tempered glass bottom. It'll be perfect for this.
When I bake anything in it, I wrap the entire outside and bottom of the pan with a double layer of foil.

http://foodiesnetwork.tv/broccoli-spinach-meatball-pie/

Enjoy!
Peace in the Kitchen!