Grilled Cheese Hotdogs

  

 

 

 

 

 

 

 

 

 

 

 

 

I love quick and easy recipes and this one is one of my favorites. If you like hotdogs you will love this one. So easy to make and sooooo good.

Grilled Cheese Hotdogs

4 hot dogs
4 slices of bread, crusts removed
4 slices of cheese.... I use white American Cheese
1 large egg, beaten
Half stick of butter.

Place hotdogs in a skillet and brown slightly. You just want to heat them up. Set aside

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the crust from the bread and place on counter. Roll out flat with a rolling pin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay a slice of cheese on top of each slice.

Place a hot dog on top of the cheese and roll as tightly as you can without tearing the bread. If it tears, no problem, it will seal again when you fry them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the butter into the frying and pan and set to medium high.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While butter is melting, dip each hotdog roll into the beaten egg and fry in butter until browned on all sides. Remove and allow to cool before eating. 

YUM!

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Fluffy Blueberry Pancakes

 Fluffy Blueberry Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

Comfort food!  Who doesn't love waking up to warm pancakes covered in syrup and slathered  with melted butter, or enjoy them straight out of the pan! These Blueberry Pancakes are the perfect breakfast or brunch! Especially when juicy, warm blueberries burst into your mouth with every bite.

Fluffy Blueberry Pancakes

2 cups buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh or frozen blueberries, rinsed and dried, 
3 tablespoons butter, melted and cooled slightly
1-2 teaspoons vegetable oil or butter for frying

Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Whisk egg and melted butter into buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain. Do not over mix.

Chop or slice the blueberries you plan to add to the batter but leave some whole for the topping. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. 

 

 

 

 

 

Pour 1/4 cup batter onto 3 spots on skillet ; sprinkle 1 tablespoon of chopped or diced blueberries over each pancake. 

 

 

 

 

 

 

 

 

 

 

Cook pancakes until large bubbles begin to appear, 1 1/2 minutes to 2 minutes. 

 

 

 

 

 

 

 

 

 

 

 

  

 

Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Repeat with remaining batter, using more butter if necessary. Transfer pancakes to platter as you cook each batch.

 

 

 

 

 

 

 

 

 

 

 

 

Stack pancakes and add pats of butter and warm syrup.

 

 

 

 

 

 

 

 

 

 

 YUM.... a big YUM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Cream Cheese Danish

I mean seriously….how easy can it get?  I remember my Mom making Danish when I was little and it took a lot longer than this.  She would make a yeast dough and then go through the whole rise and knead process the night before just so she could get up early and bake fresh Danish.   Not anymore. Now you simply pop open a can of dough on the corner of the kitchen counter and you have delicious warm Danish just out of the oven in minutes! 

Cream Cheese Danish

2 tubes Pillsbury Crescent Rolls

1 (8 oz.) package cream cheese, room temperature

¼ cup granulated sugar

1 teaspoon pure vanilla extract

2 tablespoons melted butter

8 tablespoons light brown sugar

Glaze

1/2 cup powdered (confectioners) sugar

1 teaspoon pure vanilla extract

4 teaspoons whole milk

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.

Combine the cream cheese and sugar until cream and smooth.  Add in the vanilla and stir until blended.  Set aside.  Open the cans of dough and separate triangles.  Put them together to form eight rectangles. Using your fingers, seal the perforations so there are no gaps.  Brush melted butter all over crescent rolls and sprinkle each rectangle with about a tablespoon of brown sugar.

Starting from the long side, roll up each rectangle and then pinch the side edges to seal. Shape into a coil and place on a cookie sheet. With your fingers, make a well in the center for the cream cheese filling.  Top each round with about 2 tablespoons of cream cheese filling.  Bake at 350 degrees for 15-18 minutes, or until golden brown.

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.

 Photography is the property of and copyrighted to ©Welcome Home.

Cherry Danish Rounds

Cherry Danish Rounds

I can remember feeling so proud of myself the first time I ever made my very own danish. I threw in the yeast and made my dough and then cut it carefully and twisted it and formed these little pastries.  Then I filled them with whatever fruit I wanted to call them.  It didn't take long before I realized I could take some short cuts and use store bought puffed pastry dough and pie filling and get the same beautiful and delicious danish. Now I make all kinds of danish using fillings from apples, blueberries, peach, strawberry and whatever I decide would be good.  But the cherry is one my favorite. There's just something about that warm cherry filling on top of layers of flaky pastry that says "home."

Cherry Danish

1 package (2 sheets) puff pastry, thawed

2 tablespoons butter, melted

1 cup cherry pie Filling

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all. 

 Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.

Place 1 heaping tablespoon of cherry pie filling into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.

Glaze

1 cup powdered sugar

1 teaspoon vanilla

2 teaspoons milk

Place the confectioners' sugar into a small bowl. Whisk in the vanilla and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately

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Swedish Meatballs in Cream Sauce over Pappardelle

Swedish Meatballs in Cream Sauce over Pappardelle

 

 

  

 

 

 

 

 

 

 

 

 

 

OMG this is one of the most delicious meals you’ll ever make and I bet  you will make it more than once!  Tender and moist meatballs covered with a rich cream sauce that you will want to drink from a straw!  It’s that good!  This was my Mom’s favorite meal to make for her family and it has since become mine.  So easy and quick to make and so good.

 

Swedish Meatballs in Cream Sauce over Pappardelle

 

8 ounces ground pork

8 ounces ground beef

1 medium yellow onion, finely diced

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup breadcrumbs

1/4 teaspoon Italian seasoning

2 tablespoons fresh parsley, finely chopped

3 tablespoons butter

 

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, Italian seasoning, salt and pepper and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Place meatballs on parchment lined baking sheet and bake at 350 degrees for 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

Transfer meatballs to a large skillet and begin frying the meatballs, cooking them on all sides until they are lightly crisp and perfectly browned and cooked through, about 10 minutes. Remove from skillet to a plate and set aside.

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce

 

3 tablespoons butter

1/4 cup all-purpose flour

1-2 cups beef broth (add to taste)

2 teaspoons Worcestershire sauce

1/4 cup heavy cream

 

Using the same skillet, add the butter…. Stirring around the bottom of the pan to make sure you mix in any brown bits.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slowly add beef broth whisking the whole time to keep it from getting lumpy. Start with one cup just to start getting the sauce to thicken.  Add another cup of beef broth until it thins out a little more. By this time the sauce will not be as thick as you want it. Allow the sauce to bubble at a low simmer keeping an eye and a whisk on it the entire time.

 

Add the Worcestershire sauce and heavy cream and continue whisking and cooking until the sauce has thickened enough to coat the back of a spoon.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Taste the sauce and add more beef broth if you more beef flavor but be careful not to thin out your sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the meatballs to the sauce and simmer uncovered for about 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with fresh parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve over cooked and drained Pappardelle pasta. I love Pappardelle pasta. Think of egg noodles that are twice as wide and that's Pappardelle Pasta.  Those extra wide noodles grab this rich creamy sauce and hangs on to it.  So good.  Just my preference but you can also serve over egg noodles, rice or mashed potatoes. 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.