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The Hearty Kitchen, Fort Worth, TX (2026)

05/30/2026

Peanut Butter & Jelly Snack Cake

Ingredients:
- 2 cups flour
- 3/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup butter
- 1/2 cup peanut butter
- 2 eggs
- 1/4 cup butter, softened
- 1 cup strawberry jelly or 1 cup grape jelly

Preparation:
1. In a large mixing bowl stir together flour, brown sugar, baking powder, baking soda, and salt. Add milk, peanut butter, eggs and butter. Beat at low speed until mixed. Then beat on medium speed for one minute, scraping the sides of the bowl constantly.
2. Spread about two-thirds of the batter into a greased 13x9x2-inch baking pan. Stir jelly and spoon over batter. Drop remaining batter in small mounds on top of the jelly. Sprinkle with Crumb Topping.

Crumb Topping:
1. In a small mixing bowl stir together 1/2 cup packed brown sugar and 1/2 cup flour. Cut in 1/4 cup peanut butter and 3 tablespoons butter until crumbly.
2. Bake in a 350°F oven for 30 - 35 minutes or until golden brown. Serve warm.

05/29/2026

"Ham, Broccoli And Rice Casserole"

Ingredients:
- 2 cups cooked ham, Diced (I often use pre-packaged ham as a timesaver)
- 1 (10 ounce) package frozen broccoli florets
- 2 (10 ounce) cans broccoli cheese soup or 2 (10 ounce) cans cream of broccoli soup
- 1/2 cup milk
- 1 cup cooked white rice or 1 cup brown rice
- 1/4-1/2 cup onion, chopped Fine (or to taste)
- 1 cup cheddar cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup butter, softened

Preparation:
1. Preheat oven to 350'.
2. In a Large Bowl, Combine all of the casserole ingredients and mix until blended.
3. Spoon into a large, buttered casserole dish.
4. In a medium, microwave safe dish, add butter and microwave butter about 20 seconds at a time, take out and stir well before placing back in microwave, until butter is melted.
5. Add bread crumbs and parmesan to butter and blend with a fork until it becomes crumbly, top casserole with crumb mixture.
6. Cover and bake for 30 minutes, uncover and bake another 10-15 minutes or until casserole is hot and bubbly and topping has lighlty browned.
7. Let stand 5 minutes, serve.

05/28/2026

Heaven And Hell Cake With Peanut Butter Ganache

Ingredients:
- 2/3 cup cake flour
- 1 cup powdered sugar
- 1 cup egg white (about seven or eight)
- 1 pinch salt
- 1 teaspoon cream of tartar
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1/2 cup cocoa powder
- 1 cup strong coffee
- 1/2 cup shortening
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups cake flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounces cream cheese
- 1 3/4 cups powdered sugar
- 2 cups peanut butter, at room temperature
- 3/4 cup heavy cream
- 2 lbs milk chocolate, chopped
- 2 cups cream

Preparation:
ANGEL FOOD CAKE:
1. Preheat oven to 375°F.
2. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
3. Do not grease the pan or paper.
4. Sift together the flour and powdered sugar and set aside.
5. Place the egg whites in the bowl of a heavy duty mixer.
6. Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
7. Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
8. When egg whites have stiff peaks, add vanilla and almond extract.
9. Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
10. Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
11. Do not over bake or the cake will sink in the center.
12. DEVIL'S FOOD CAKE: Preheat oven to 350°F.
13. Oil and flour a round 9-inch cake pan.
14. Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
15. Set aside.
16. (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
17. In a separate bowl, sift together the flour, salt, baking powder and baking soda.
18. Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
19. Pour batter into prepared pan and bake for 30 minutes.
20. Test for doneness.

PEANUT BUTTER MOUSSE:
1. In the bowl of an electric mixer, whip the cream cheese until light and creamy.
2. Gradually beat in the powdered sugar, then the peanut butter.
3. If mixture looks lumpy, add 2 tablespoons of heavy cream.
4. Continue beating until thoroughly incorporated and fluffy.
5. Transfer mixture to another bowl and set aside.
6. Place heavy cream in the electric mixer bowl and whip until stiff.
7. Carefully, but thoroughly, combine both mixtures; set aside.
8. GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
9. Remove from heat, cover pan and let the chocolate melt.
10. Whisk to combine thoroughly then let cool to room temperature.
11. ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
12. Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
13. Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
14. Continue layering until you have four layers of cake and three layers of mousse.
15. Whisk the ganache and spread with a spatula over the top and sides to frost generously.
16. Chill in the refrigerator for at least two hours before serving.
17. Serve chilled; slice with a warm, wet knife.

Recipe Tip:
1. Slice thinly!
2. It's rich!

05/27/2026

Rhubarb Cream Cheese Torte

Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 9 tablespoons melted butter
- 2 eggs, beaten well
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 lbs thinly sliced rhubarb (5 cups)
- 1/2 cup sugar
- 1/4 cup water
- 1 (3 ounce) package strawberry gelatin

Preparation:
To make the crumb mixture:
1. In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
2. At this point, preheat the oven to 350°F.
3. To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
4. After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
5. To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
6. Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
7. Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.

Note:
1. This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).

05/23/2026

Spaghetti With Tomato And Aubergine (Eggplant) Sauce

Ingredients:
- 500g aubergines
- salt, to sprinkle on aubergine
- olive oil, for shallow frying
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, finely chopped
- 2 small dried red chilies, crumbled or 2 teaspoons chili flakes
- 1 cup black olives, stoned and chopped
- 2 tablespoons capers
- 1kg large frsh tomatoes, skinned and chopped
- 2 tablespoons tomato puree
- 1 sprig fresh oregano or 2 tablespoons fresh basil leaves
- salt & freshly ground black pepper
- 500g spaghetti
- fresh basil leaf
- grated parmesan cheese

Preparation:
1. Cut aubergine into cubes and sprinkle with salt.
2. Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
3. Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
4. Or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
5. Cook spaghetti according to packet instructions.
6. Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.

05/22/2026

Caramel Delight

Ingredients:
- 2 ounces Amarula cream liqueur
- 2 ounces vodka
- 2 ounces butterscotch schnapps (Buttershots)
- 1 teaspoon caramel syrup, to garnish
- 1 teaspoon chocolate syrup, to garnish
- cinnamon-sugar mixture, to garnish

Preparation:
1. Coat the rim of two chilled martini glasses with caramel dip into cinnamon and sugar mixture then drizzle the caramel and chocolate inside the glass.
2. In a shaker add the first 3 ingredients with a 12 of ice cubes. Give a really good shake.
3. Pour into prepared glasses with or without ice.
4. Enjoy!

05/21/2026

Stuffed Green Bell Pepper Soup

Ingredients:
- 2 lbs ground beef
- 2 quarts water
- 1 (28 ounce) can diced tomatoes (undrained)
- 1 (29 ounce) can tomato sauce
- 2 cups cooked long-grain rice (1/2 cup uncooked)
- 2 cups chopped green bell peppers (about 2 large peppers)
- 2 beef bouillon cubes
- 2 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper

Preparation:
1. In 6-quart saucepan or Dutch oven, brown beef; drain.
2. Add remaining ingredients; bring to boil.
3. Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
4. Makes about 16 servings.

05/20/2026

Peanut Butter Kisses Ii

Ingredients:
- 1 cup creamy peanut butter
- 1¼ cups white sugar
- 2 eggs
- 48 milk chocolate candy kisses, unwrapped

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Mix peanut butter, sugar and eggs until blended. With floured hands, roll level tablespoons of dough into balls.
3. Place balls 1 1/2 inches apart. Bake 12 - 14 minutes. Remove from pan, immediately place chocolate kiss in middle. Cool 1 - 2 minutes.

05/19/2026

Easy Slow Cooker Ropa Vieja

Ingredients:
- 1 large onion, cut into rings
- 2 pounds flank steak, cut into thirds
- 2 (14 ounce) cans diced tomatoes with jalapeno peppers
- 2 tablespoons minced garlic
- 1 (14 ounce) can beef broth
- 1 bay leaf

Preparation:
1. Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.
2. Gently pour beef broth over steak mixture and add bay leaf.
3. Cook on Low for 8 to 10 hours.
4. Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

05/18/2026

Mama Mia Crock Pot Spaghetti Sauce

Ingredients:
- 2 1/2 lbs extra lean ground beef
- 1 lb mild Italian sausage
- 1/2 cup chopped garlic
- 1 cup finely chopped onion
- 1 cup red wine
- 2 (28 ounce) cans Italian-style diced tomatoes
- 1 (12 ounce) can tomato paste
- 1 cup water
- 1 (16 ounce) can tomato sauce
- 2 (16 ounce) cans lrg. black olives, sliced in thirds
- 1/3 cup ghirardelli 60% chocolate chips
- 2 tablespoons italian seasoning
- 2 teaspoons salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup parmesan cheese
- 1/4 cup finely minced parsley
- 2 tablespoons cornstarch, mix with a little water to smooth consistency

Preparation:
1. In a large skillet, brown meats with garlic and onion.
2. When cooked through, pour in red wine.
3. Meanwhile add remaining ingredients to crock pot.
4. Then spoon meat mixture into crock pot.
5. Cook on high heat 4-6 hours or all day on low.
6. Serve over cooked spaghetti.
7. You can also use it for lasagna. MMMM.

The Hearty Kitchen

05/30/2026

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05/28/2026

05/27/2026

05/23/2026

05/22/2026

05/21/2026

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05/18/2026

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