My Turkey Swiss Cheese Cranberry Pinwheels

My Turkey Swiss Cheese Cranberry Pinwheels

I love these pinwheels.  They are especially perfect for holidays because they are so easy to eat and so pretty. My turkey Swiss cheese pinwheels are the same as deli wraps only shaped and cut differently. They have the perfect blend of sliced turkey, Swiss cheese, cold lettuce and sweet cranberries with cream cheese and pecans, all tucked into soft tortillas. The perfect game day appetizer, an easy lunch or a beautiful holiday appetizer. 

My Turkey Swiss Cheese Cranberry Pinwheels

1 brick of cream cheese, softened. 

½ cup dried cranberries 

1 Granny Smith apple 

½ cup chopped pecans

10-inch flour tortillas  

romaine lettuce 

sliced deli turkey. 

Swiss cheese slices, cut in half (or use any cheese you like). 

 

Start by chopping your apples and cranberries into small pieces. 

 

 

 

 

 

 

 

 

 

 

 

Next, mix together the cream cheese, cranberries and pecans in a small bowl until combined.  Add the chopped apple and mix again just to blend.

 

 

 

 

 

 

 

 

 

 

 

 Working with one tortilla at a time, spread a thin layer of the cream cheese mixture evenly out over the bottom side of the tortilla.

 

 

 

 

 

 

 

 

 

 

 

 

Arrange slices of turkey down the middle overlapping each slice.

 

 

 

 

 

 

 

 

 

 

 

 

Top your turkey with 2 whole slices of cheese. Then lay three lettuce leaves on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Starting with one of the sides, roll the entire tortilla up tightly from end to end until it’s completely wrapped and the filling is rolled inside. Repeat with the remaining tortillas and filling.  Then wrap the filled and rolled tortilla in plastic wrap and place in the refrigerator for about an hour.  They will be easier to cut when chilled.

 

 

 

 

 

 

 

 

When you are ready to serve them, remove from the refrigerator and slice into equally sized slices and serve! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property and copyrighted to Welcome Home. 

My St. Louis Ribs!

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Many of you know about my Memphis Ribs recipe and love them. It's one of the most popular recipes at Welcome Home. I have another recipe that you might love even more. These are my St Louis Ribs with a delicious house blend dry rub that makes gives them a wonderful mild, sweet-and-savory at the same time. So easy to make and so good!  No need to heat up the grill… these are oven roasted and fall off the bone delicious!

My St. Louis Ribs!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

My House Blend Dry Rub

 

 

 

 

 

 

 

 

 

 

 

 

 Combine these ingredients in a small bowl and mix well with a fork.  Set aside while you prepare your ribs.

 

1/4 cup light or dark brown sugar

2 tablespoons smoked paprika

1 tablespoon kosher salt

1 tablespoon freshly cracked black pepper

1 teaspoon garlic powder:

1 teaspoon onion powder

1/2 teaspoon ground mustard

1/4 teaspoon cayenne pepper: (optional, for heat)

1 tablespoon chili powder

1 tablespoon cumin

 

My St. Louis Ribs!

 

Preheat the oven to 400 degrees.  Pat your ribs dry with a paper towel making sure you absorb as much moisture as you can.  Peel off the tough membrane (silver skin) from the bone side. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Rub the seasoning mixture generously onto both sides of the ribs, pressing the spices into the meat. You want about one tablespoon of rub per pound of meat.  The surface should be evenly coated with spices, but no loose spices should pour off when you lift or tilt the rack.  Set aside on the counter and let the seasoned ribs rest for 30 minutes before cooking. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the ribs on a wire rack over a double foil-lined baking pan.  Cover very tightly with 2 layers of foil. Bake for 3 hours. Remove from oven and carefully peel back the foil. Add several pats of butter on top of ribs. Then sprinkle on the brown sugar.

 

 

 

 

 

 

 

 

 

 

 

Add a tablespoon of apple juice and a drizzle of honey all over the top of the ribs and cover tightly with foil.  Bake for another hour.

 

 

 

 

 

 

 

 

 

 

 

 

If you want them glazed, brush a tablespoon of Sweet Baby Rays Original Barbecue sauce all over the top and bake for 10 more minutes uncovered until sticky and glazed.  If you want them without the sauce, you are ready to eat them!

 

 

 

 

 

 

 

 

 

 

Remove the foil and using a fork, pull up some meat from the center of the ribs.  If it comes out easily without any resistance, you know your ribs are cooked and fall off the bone tender.  Allow them to rest for 30 minutes uncovered before slicing.   Enjoy!

  

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Southern Tomato Pie

 

 The perfect recipe for this time of year when the tomatoes are ripe and ready to use. Garden fresh tomatoes at the peak of the season and fresh basil topped with a creamy cheese mixture and baked until golden brown in a flaky pie crust shell.  This is a classic southern recipe, sometimes called Kentucky Pie or Alabama Pie or simply tomato pie. Southern tomato pie is an old-fashioned recipe that's always a hit!

  

Southern Tomato Pie

    2 pounds tomatoes sliced (3-4 large)

1 teaspoon kosher salt

1 deep dish pie crust, store bought is fine

2 tablespoons bread crumbs  

1 green onion sliced (white and green)

2 tablespoons fresh basil, chopped  

1 cup whole milk mozzarella cheese  

1 cup cheddar cheese  

⅔ cup Hellman’s or Dukes mayonnaise  

¼ teaspoon black pepper

 

Preheat oven to 400 degrees. Prick the bottom of a slightly thawed pie shell all over with a fork. Bake for 10-15 minutes until golden. 

 

 

Slice your tomatoes and lay them out on a paper towel. This is the important part:  dry the tomatoes so your pie won’t be soggy.  

 

Once the tomatoes are in a single layer, pat them dry with a paper towel and sprinkle them with salt, which will draw out more liquid. Set aside for about 20 minutes and then pat them dry again. 

 

 

 

 

 

 

 

 

 

 

 

In small bowl, mix together mayonnaise and the two cheeses until combined well. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn oven down to 375 degrees. 

Place sliced tomatoes in baked pie shell. Sprinkle top with chopped basil, salt and pepper and sliced green onion. Top with mayonnaise-cheese mixture and spread evenly over the top. Then add another layer of tomatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Do the same thing again with sprinkling salt, pepper, onion and basil.  Then add the remaining cheese mixture on top and spread with spatula. Sprinkle with basil and green onions. 

 

 

 

 

 

 

 

 

 

 

 

Bake in center of oven for 30 to 40 minutes until golden brown on top. Cool at least 30 minutes until cheese sets.  Slice and serve, warm or at room temperature.

 

  

 

Recipe Notes and Tips

Patting the tomatoes dry with a paper towel several times is important. This will absorb the juices and keep the pie from being too watery. 

Three to four tomatoes is plenty. You want the ripest you can find and large beefsteak tomatoes are perfect.

The pie needs to cool before slicing, at least 30 minutes so it can set. It's good served warm or room temperature.

 

Photography is the property of and copyrighted to Welcome Home.

Homemade Glazed Donuts

 

Homemade Glazed Donuts

Warning:  this one is dangerous!  We all have our weaknesses. Mine happens to be Krispy Kreme glazed donuts and you can imagine how dangerous this could be if you knew how easy they were to make at home! Oh My Goodness.  If you make them once, you will make them over and over again!  This is a keeper my friends! 

Homemade Donuts! 

1 can Pillsbury Grands Homestyle Butter Tastin’ biscuits. 

Vegetable oil for frying (32 oz)

2 tablespoons butter

1 teaspoon vanilla extract

2 teaspoons hot water or use whole milk

2 cups powdered sugar

In a heavy-bottomed skillet with high sides, or in a large Dutch oven, heat the oil on medium heat. When a water droplet dropped into the oil sizzles, the oil is ready.

Unwrap the package of biscuits and separate them. Gently press down on the biscuits to very lightly flatten and cut out the center with a small biscuit cutter, a shot glass or something similar; set the donut holes aside. 

Fry 4 donuts at a time in the hot oil, about 2 minutes per side. Once they are a light golden color, flip and fry the remaining side for about 2 more minutes or until lightly golden. Watch closely, because they tend to brown very quickly.

Drain the donuts onto a paper towel-lined plate or a cooling rack. Continue frying the donuts and donut holes in batches.

Meanwhile, in a small saucepan, combine the butter, vanilla, hot water and powdered sugar until melted and smooth. Mixture should be somewhat thin. If necessary, add more water.  

Dip the tops of the freshly fried donuts into the glaze mixture and pull up; place the glazed donuts glazed-side up onto a wire rack.  The glaze will drip down to the bottom of the donut, almost completely coating it. 

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