Monday, November 29, 2021

Homemade Italian Meatball Subs


Who needs to call a sub shop when you can make these delicious meatball subs at home?  So easy to make and this recipe is far better than what you will get in a sub shop. These are filled with juicy and tender homemade meatballs that have been simmered in a delicious sauce and loaded into a toasted bun with melty Italian cheese. What more could you want?

Homemade Italian Meatball Subs

1 lb ground beef
2 eggs beaten
1/2 cup milk
1/2 cup grated or shredded parmesan cheese
1 cup Italian bread crumbs
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 24 oz. Ragu Tomato, Garlic and Onion
Hoagie Rolls
Sliced Mozzarella or Provolone cheese

In a large bowl add all your meatball ingredients.  Using your hands mix everything until combined. Do not over mix or meatballs will be tough.  Mix until just combined. 

Shape into 2 inch meatballs and set aside.  In a large skillet add 1 tablespoon of butter and 1 tablespoon of olive oil and set temperature to medium high heat.  Brown each meatball on all sides.  Add your Ragu tomato sauce to the meatballs.  I like this Ragu because it has lots of onions, garlic and bits of sweet tomatoes among other ingredients that make it like home-made.


Cover skillet and turn the heat down to simmer.
  Allow to cook for about 30 minutes.  Remove from skillet and put in a bowl. 

Prepare your sandwich. 

First toast your rolls.  I like to spread butter on my rolls and lay them on a baking sheet. Then I put them under the broiler for about 3 minutes until lightly browned.  Remove from oven and spoon a little sauce over the bun.

Place 3 meatballs on each hoagie bun.  Spoon a little more sauce over the meatballs.  Top with slices of provolone or Mozzarella cheese. 

Put baking sheet back in the oven and broil until cheese has melted down over the meatballs and bun.


Any leftover meatballs, save for another sub or spaghetti and meatballs! 


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Almond Cream Croissants


 If you've got 20 minutes, that's all it takes to put together these Ridiculously Easy Almond Croissants. They look like they came from an upscale French bakery and they're ridiculously delicious too! Filled with a delicious almond cream and a buttery croissant so good it makes your head spin.  So easy!

Almond Cream Croissants

1 package of purchased puff pastry (2 sheets) 

3 tablespoons very soft butter 

¼ cup granulated sugar 

1 large egg 

1 teaspoon vanilla extract 

¼ teaspoon almond extract 

½ cup almond flour 

1 tablespoon all-purpose flour 

17.25- ounce package of purchased puff pastry (2 sheets) 

½ cup sliced almonds

powdered sugar for sprinkling


1⁄ cups powdered sugar for drizzle

5 - 5 1⁄ teaspoons milk 

1 teaspoon vanilla extract 

Preheat the oven to 400 degrees. Line a 9 x 13 (or larger) sheet pan with parchment paper.


Combine the butter and sugar in a medium-size bowl. Whisk together well. Add the egg and both vanilla and almond extracts. Whisk again until smooth.

Add the almond flour and stir to combine. Add the all-purpose flour and stir again until smooth.  Set aside.

For the croissants:

Unfold thawed (but still cold) puff pastry on a work surface. With a sharp knife, cut the dough into 3 equal-size rectangles (see picture). Cut each rectangle into 2 long triangles.

















Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).

Scoop 2 teaspoons of the filling onto each triangle. Spread the filling over the surface of each triangle.  Add one tablespoon of milk to the leftover almond filling and set aside.

Starting at the wide end, roll the dough into croissants, spreading the dough apart a bit at the wide end as you start to roll. 











Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.  You may have to do two batches if they do not fit on your pan.

Brush each croissant with the egg wash, (one egg beaten with a tablespoon of water) lightly but covering all of the exposed surfaces.

Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted almond filling. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5-7 minutes or until medium golden brown.













Remove from the oven and transfer to a cooling rack. Allow the croissants to cool for 10 minutes and sprinkle on the powdered sugar.  Next drizzle the top with icing. Then top with more almonds.













Note: You can just roll your croissants instead of making them the traditional shape.  Simply fold them over on one side and then do the same with the other side. Use some egg wash as glue and seal the dough and then flip it over and bake.

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Friday, November 26, 2021

Thanksgiving Enchiladas

Thanksgiving Enchiladas
















So what to do with all that turkey and stuffing…. Here’s another good idea to use it all up... and a tasty one too. You will love this recipe! 


Thanksgiving Enchiladas 


2 cups leftover cooked turkey (shredded)

2 cups leftover stuffing

2 cups shredded Monterey Jack cheese (divided)

8 soft flour tortillas

3 Tablespoons butter

3 Tablespoons flour

1 1/2 cups chicken broth

1 cup sour cream

1/2 teaspoon garlic powder

1/4 teaspoon pepper


Preheat oven to 350 degrees. Grease a 9 x 13 pan using non-stick cooking spray.

























In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.  Stir in sour cream, garlic powder, and pepper.  Lower to simmer while it gets thick and bubbly.  If too thick add a little more broth. Set aside.

















 In a medium bowl, mix turkey and stuffing together. Set aside.


Pour ½ cup of sauce in baking dish and spread out from end to end.























Warm tortillas in microwave for a few seconds just to make them warm so they are easier to work with.  Lay out flat and place a tablespoon of mixture down the center of each tortilla. Roll each one up and place in on Roll up in tortillas and place in pan seam side down. Line them up close together side by side.




















Pour the rest of the sauce on top and all around sides of enchiladas and cover with remaining cheese.  Spray aluminum foil with non-stick cooking spray and cover dish. 























Bake 20-22 minutes.  Uncover and place under broiler for a minute or two to brown cheese.













Serve with some cranberry sauce on top!  YUM.












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Wednesday, November 03, 2021

Pumpkin Bread Pudding with Caramel Sauce


I stopped making the traditional thanksgiving pumpkin pies on Thanksgiving a few years ago. They just got too boring and you can only do so much to a pie to change it up.  I wanted something that when I told my guests to save room for dessert, they really would save room.  They know now that I am going to bring out my warm pumpkin bread pudding covered in delicious hot caramel sauce and topped with a scoop of vanilla ice cream!

Pumpkin Bread Pudding with Caramel Sauce

1 loaf day old Challah Bread (or French or Italian), torn into pieces
1 cup heavy cream
1 cup half and half
1 15-ounce pumpkin puree
1-1/2 cups sugar
3 tablespoons butter, melted
4 large eggs
2 teaspoons pure vanilla
1 tablespoon pumpkin pie spice (or see recipe below)

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick cooking spray.  Place bread pieces in baking dish and set aside.

In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.  If you don’t have pumpkin pie spice, you can make your own. You can find the recipe below.

Slowly pour the custard batter over the bread pieces in the baking dish. Push bread down into the sauce to make sure it is completely covered.  Allow to sit and soak up the sauce for about 30 minutes.
Bake at 350 for about 1 hour.  While the bread pudding is baking, make the sauce unless you are going to use a jar of store bought.

Caramel Sauce (or use Caramel Ice Cream Topping or sauce)

1 cup butter
1 cup heavy cream
1 cup brown sugar, packed

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. 

Reduce heat to low and allow to simmer until the sauce thickens, for about 5 minutes; pour over bread pudding before serving. Serve with a scoop of vanilla ice cream for a real treat!

NOTE:   You can make your own Pumpkin Pie Spice with the following:

2 teaspoons cinnamon
⅛ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon allspice
Combine and store in airtight container.

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