♥ Ham, Peas & Creamy Noodles

Ham, Peas & Creamy Noodles

2 tablespoons butter
1 large onion, peeled and finely chopped
1 cup of chicken stock
1 cup of heavy cream
16 ounces of cooked and shredded ham 
1 cup frozen peas, thawed
1 tablespoon lemon juice
the zest from 1/2 lemon
salt and black pepper to taste
1/2 pound of your favorite pasta, uncooked like this malfalda 

Bring a large pot of lightly salted water to the boil. Cook the pasta according to the package directions.

While the pasta is cooking, melt the butter in a large skillet. Cook onion, stirring frequently until they are beginning to turn golden brown. Pour in the broth and cream. Bring to the boil then reduce to as quick simmer and cook until it begins to thicken up somewhat. Add in the ham and peas. Season to taste with some salt and pepper. Stir in the lemon zest and juice. Stir in the pasta. Toss to combine and heat through. Serve immediately.
http://theenglishkitchen.blogspot.com/2013/01/ham-hock-peas-creamy-noodles.html#uds-search-results

♥ Peanut Butter Chocolate-Hazelnut Cookie Sandwiches

Peanut Butter Chocolate-Hazelnut Cookie Sandwiches

1/2 cup granulated sugar plus more for flattening
1/2 cup brown sugar
1/2 cup creamy peanut butter
1/2 cup (1 stick) butter, softened
1 egg
1-1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate-hazelnut spread

1. Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in remaining ingredients until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.

2. Heat oven to 375°F.

3. Shape dough into 1-1/4 inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork that has been dipped in sugar.

4. Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

5. When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie. Makes 15.

http://goldmedalflour.com/Our%20Baker%20Blog/PeanutButterChocolate-HazelnutCookieSandwiches?sf1090020=1

♥ Spinach-Feta-BaconTorte

I whipped this together for lunch today and it turned out really good. A soft pastry dough filled with spinach and bacon and feta cheese with just a hint of sun dried tomatoes.

Spinach-Feta-BaconTorte

1 tablespoon olive oil 
2 cups frozen spinach, thawed and water squeezed out 
1 small onion, minced 
1/4 cup canned sliced mushrooms
1 teaspoon grated orange zest 
1/4 cup cooked bacon, chopped
1/4 cup sun dried tomatoes in oil, chopped
Pinch red pepper flakes 
black pepper to taste 
3 eggs 
1 cup Greek style yogurt 
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup grated Reggiano or Parmesan cheese
1 cup fresh breadcrumbs

Preheat the oven to 400 degrees. Heat a heavy, large skillet over a medium flame, then add the olive oil. When the oil shimmers, add the onion and turn down the heat so the onion sweats but doesn't brown. 

Meanwhile, put the spinach in a bowl and add onion and the orange zest along with the red pepper flakes and the pepper. Cook over low heat for a minute or two. Remove from the heat and put the spinach mixture into a large bowl to cool. When the spinach is room temperature, whisk in the eggs, then the yogurt, the bacon, mushrooms, cheese, tomatoes, and bread crumbs. Set aside while you make your torte shell.

Torte Shell               
                                                                            

2 3/4 cups flour 
1 teaspoon salt
1/2 cup butter plus 2 tablespoons butter, cut in small pieces 
2 eggs
1/3 cup milk

Line the bottom of a 9 inch round cake pan with parchment paper. Spray the bottom and sides of the pan. Preheat the oven to 350 degrees.

Place the flour and salt in a food processer or mixer bowl and briefly combine. Pulse in the butter pieces until crumbly. Add the eggs and milk and blend until dough forms.Remove about 2/3 of pastry dough and shape into a ball and flatten into a circle. Repeat with the remainder of the pastry.

Roll the larger amount of pastry into a 14 inch round and place in the prepared pan leaving an equal amount of overhang around the edges. Fit into the corners of the pan by pulling the dough on the side toward the center and laying it into the bottom and edge of the pan. Continue all the way around.

Pour the spinach mixture into the lined pie plate and then pull the corners up so they lie on top of the mixture. Put the tart in the oven and bake for about 30-40 minutes turning once so that it cooks evenly. The torte is done when the pastry is golden brown and the center of the spinach mixture has puffed up and is set.

Allow the torte to rest for 10 minutes or so before cutting it as the filing will be piping hot. It is also good served at room temperature or cold. The tart serves 6-8 as a main dish, or it can be sliced thin for appetizers.

*** Photograph is copyrighted and the property of ©Welcome Home. 

♥ Raspberry (Or Strawberry) Cream Cheese Bread with Vanilla Icing

Talk about a pretty gift to give to friends and family during the holidays. I make this homemade bread every year and it has now become a holiday tradition. Sometimes I have ten of these going at one time! Easy to make and so delicious. I like to toast mine and slather some cream cheese on top! YUM! 

Raspberry (Or Strawberry) Cream Cheese Bread with Vanilla Icing

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
2 cups fresh or frozen raspberries or strawberries, rinsed, dried and chopped

Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in raspberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.

For the Glaze:

4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired...I like mine nice and thick.

Photograph is copyrighted and the property of ©Welcome Home. 

♥ Custard Buttons

Delicious and buttery with a luscious custard cream center. Fabulous!

Custard Buttons

1 1/4 cups flour 
3 tablespoons cornstarch
1 teaspoon pure vanilla
1 teaspoon baking powder
4 1/2 tablespoons unsalted butter, cut into bits
4 1/2 tablespoons Crisco, cut into bits
3 tablespoons powdered sugar, sifted
1 large egg

For the filling:
4 tablespoons unsalted butter 
1 tablespoon cornstarch
1/2 teaspoon pure vanilla (or more if needed)
1 cup powdered sugar, sifted 
few drops of hot water if necessary

Preheat the oven to 350 degrees. Line two baking sheets with baking parchment and set aside. 

Whisk the flour, cornstarch, baking powder and sugar together in a bowl. Drop in the butter and Crisco and cut into the flour using a pastry blender or two knives until you have something the consistency of sand. Beat the egg and vanilla lightly and then stir into the dry mixture, mixing it in well. 

Scoop out Tablespoon size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not browned. Transfer to a wire rack to cool while you make the filling.

Filling:

Cream the butter and vanilla, cornstarch and sugar together in a large bowl until light and fluffy. Be patient, it will come together eventually. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you want. 

Sandwich two cookies together with the custard filling and set aside to enjoy later!
http://theenglishkitchen.blogspot.com/2010/05/custard-buttons.html

♥ Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

Crust
1 1/2 cups crushed chocolate wafer cookies
Pinch kosher salt
1 stick (1/2 cup) salted butter, melted

Filling
2 packages (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup raspberry preserves
1/2 teaspoon fresh lemon juice

Preheat oven to 350°F. Lightly grease an 11 x 7 inch pan.
Stir together crushed cookies, salt and melted butter. Press into prepared pan. Bake for 10 minutes. Remove from oven and cool on a wire rack.

Beat cream cheese for 2-3 minutes until softened and fluffy. Add in sugar and beat until well combined. Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary. Pour batter into pan. Use an offset spatula to spread evenly.

In a small bowl, stir preserves and lemon juice together until preserves have loosened. Place into a piping bag or freezer zip top bag. Snip corner pipe lines onto batter. Use a knife or offset spatula to swirl preserves lightly.

Bake the bars for 22-26 minutes, or until set. The bars will still jiggle a bit when pan is shaken, but should not be wet. Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.

http://www.dixiecrystals.com/print-recipe/Raspberry-Swirl-Cheesecake-Bars

♥ Kielbasa with Sauerkraut and Potatoes

Kielbasa with Sauerkraut and Potatoes

6 whole Yukon Gold baby potatoes or 5 small potatoes, peeled and diced into chunks
1 (16 ounce) bag sauerkraut, (not canned)
1 lb kielbasa, cut into 2 inch pieces
1/2 cup honey (or 3 tablespoons of brown sugar)
parsley

Cook potatoes in microwave until fork tender. Cool slightly and peel off skin. Set aside.

Add a little olive oil to large skillet and brown Kielbasa slices over medium high heat until nicely caramelized.
Pour in Sauerkraut with juices (do not drain). Add 1/2 cup of honey and cook for about 10 minutes watching closely and stirring occasionally as juices cook down.

Add potatoes, then cover and cook for another 30 minutes. Sprinkle top with parsley and serve.

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♥ Turkey and Dumplings

I always put my leftover turkey to good use after Thanksgiving. Here are the turkey and dumplings I just made this afternoon. Oh yum!

Turkey and Dumplings

Stock

3 quarts of water
2 chicken or turkey bouillon cubes
1 turkey carcass with scraps
2 cups cut up turkey pieces
Salt and pepper to taste


Dumplings

2 cups flour
2 eggs
2 teaspoons salt
1/2 cup ice cold water
lots of extra flour for dusting

Place turkey carcass along with meat scraps into a huge stock pot. Add any leftover broth or fat and bouillon cubes. Add 2 1/2 quarts of water so that water came to about 1 inch below the top of the pot. Heavily salt and pepper the water and carcass in the stock pot. Cover with lid and cook down several hours. I cooked mine about 5 hours. You will have to add about a quart of water half way through. Turn off heat and let carcass and broth cool while you make your dumplings.

About 30 minutes before you turn off the heat on the turkey stock you just made, start making your dumplings. Add flour and salt to large mixing bowl. Add in your eggs and stir with a wooden spoon. Next add the cold water and mix well to form a dough. You can add a little more water if needed. Turn out dough on a floured surface and sprinkle heavily with flour. Knead the dough until you get a smooth elastic texture.

Tear dough ball into 6 pieces. Use plenty of flour when working with your dough. Don’t worry about how much you are using. Any extra will go into the pot and naturally thicken the broth. With a rolling pin start rolling out dough. Roll a couple of times. Turn dough completely over and sprinkle with more flour if necessary. Roll a couple more times and turn dough 90 degrees.

Keep doing this a couple of times. Your dough is of right consistency because you have kneaded it long enough it rolls really easily and stretches like elastic. If not, you will really have to work it hard with a rolling pin to get it to roll out. Keep rolling your dough from the middle to the outside until you get a really thin dough. You will be able to tell when it is done because it almost stops being able to be rolled. Next, using a pastry wheel start cutting your dough for dumplings and once you have them cut, let your dough sit for at least an hour to dry out.

Remove the carcass, de-bone all the meat, and get the pot ready for boiling the dumplings. Add salt and pepper and a little parsley if desired to the pot and some water to fill about two-thirds of the way full. Bring the pot of liquid to a boil and begin dropping dumplings into the pot....you may want to add flour to keep them from sticking to your fingers. At this point, you can add larger pieces of left over turkey as I did if desired. Cover the pot of dumplings and cook for about 45 minutes or until done.

If you want a thicker broth like mine, just a tablespoon corn starch to a cup of cold water and mix thoroughly before adding to the boiling liquid.

*** Photograph is copyrighted and the property of ©Welcome Home.

Pecan Caramel Cheesecake Cookie Cups

Pecan Caramel Cheesecake Cookie Cups

1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough

 2 packages (8 ounces each) cream cheese, at room temperature

 1 can (14 ounces) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1/3 cup caramel ice cream topping
1/2 cup chopped pecans

 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels


PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

http://www.verybestbaking.com/recipes/145374/Pecan-Caramel-Cheesecake-Cookie-Cups/detail.aspx?cmp=FB_recipe_11-19-13See More

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