Cream Filled Cinnamon Delights

 Cream Filled Cinnamon Delights 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you ever tried the Cinnamon Delights at Taco Bell?  I have to admit I am addicted to them and can’t get enough.  They are incredible and I can’t eat just one.  But at the price of a dollar each I refuse to buy them. Especially since I now make them at home. Mine are so much better because I can fill them with extra filling and use as much cinnamon as I want.  You have to try these my friends.  You’re going to love them! 

 

Cream Filled Cinnamon Delights 

 

1 tube Pillsbury flaky biscuit dough (I use the Honey Butter flavor)

½ cup sugar

1 tablespoon cinnamon

Canola or vegetable oil for frying

1 cup powdered sugar

2 ounces (¼ to ⅓ cup) cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

¼ cup whole milk

 

Cinnamon/sugar coating

Mix the cinnamon and sugar in a bowl or Ziploc bag and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

For the Cream Cheese Filling

In a large bowl, mix the cream cheese, and vanilla until smooth. Add in powdered sugar a little at a time until just combined. Add a tablespoon of milk at a time as needed until you reach your desired consistency. 

 

 

 

 

 

Spoon mixture into a Ziploc bag and snip the bottom corner.  I use a squirt bottle that you use for ketchup or mustard. Place container of filling in the refrigerator until your doughnuts are ready to fill.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Doughnuts

Add 2-3 inches of oil to a deep pan over medium high heat. 

While the oil is heating, open the tube of flaky biscuits and separate the 8 biscuits. Cut each biscuit into four equal pieces.  Then shape each piece of dough into a ball.

 

 

 

 

 

 

 

 

 

 

 

Check the oil to see if it is ready by dipping a wooden spoon in the oil. If it slowly bubbles around the spoon, the oil is ready. 

NOTE:  If it is an eruption of rapid bubbles, the oil is too hot. Turn down the heat and let it cool for a minute or two. You don’t want your dough too hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the oil is ready, add the donut holes in batches of 6-8, being sure not to overcrowd the oil. Fry the dough balls for 2-3 minutes or until golden brown.  You want to flip them constantly until you get them brown on all sides.

 

 

 

 

 

 

 

 

 

 

 

 

Remove carefully with a slotted spoon, and place them on a paper towel lined plate. Allow them to sit for about 30 seconds until cool enough to handle. 

 

 

 

 

 

 

 

 

 

 

 

 

Pipe the filling into each doughnut and then drop into the cinnamon sugar mixture to coat evenly.  If you find the sugar isn’t sticking to the doughnut, first dip them in a light coating of butter and then dip them in the cinnamon sugar.  Transfer to a paper towel lined plate.

Serve warm.

 

SHORT CUT

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups cold milk

12  donut holes

 

Beat pudding mix and milk with whisk for two minutes.  Pour into your Ziploc bag. Press excess air from bag, then seal bag. Refrigerate 5 minutes.

 

Poke a small hole in the bottom of each doughnut. Snip off one bottom corner of pudding-filled bag; use to pipe pudding into donuts.

Crab Melts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just imagine the sweet taste of fresh crab meat combined with melted Asiago and white cheddar cheese, along with a slice of fresh juicy tomato, all on toasted English muffin.  It's a mouth-watering dish that will leave you asking why you don’t make it more often. This is a wonderful lunch, brunch or dinner.

Crab Melts

1 cup lump crab meat, fresh or canned

½ cup mayonnaise

¼ cup green onion chopped

½ cup Asiago shredded, or use Gruyere

½ cup white cheddar shredded, or use mozzarella

¼ cup fresh flat parsley chopped

1 teaspoon Old Bay Seasoning

2 tablespoon olive oil

2 English muffins separated

1 large tomato cut into slices

2 tablespoon chopped parsley and green onions to garnish

 

Mix the mayo, parsley, green onion, Old Bay and parsley. Gently fold in the crab meat.  Set aside.

 

 

 

 

 

 

 

 

 

 

Place oven rack about 6 inches from the heat, then turn the oven to broil on high.

Drizzle olive oil on the English muffins and place them on a sheet pan to broil until lightly browned, for 2-3 minutes

 

 

 

 

 

 

 

 

 

 

Scoop the crab mixture onto the muffin and add some Gruyere or Asiago cheese on top.

Next, top with a slice of tomato.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add some mozzarella or white cheddar on top and place on a baking sheet.

Broil for about 2-3 minutes until the cheese has melted. Keep an eye on it because it can burn fast.

 

 

 

 

 

 

 

 

 

 

 

Top with fresh parsley and green onions and serve immediately.

Photography is the property of and copyrighted to Welcome Home.

Maryland Crab Cake Sandwich

 Maryland Crab Cake Sandwich

This crab cake sandwich is the real deal—no fillers, no veggies, no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it.  I'm from Maryland and we Marylander's know our crab cakes! If you've ever traveled to the areas in and around the Chesapeake Bay, like Annapolis or Baltimore, you know that crab cakes are everywhere. You can find them from white-linen restaurants to roadside stands and you'll find that we Marylander's are fiercely loyal to our favorite places to get the best crab cakes.  My favorite place?  My own kitchen. 

Now that's not to say that I haven't had the pleasure of eating incredible crab cakes at restaurants all over Maryland. It just says I am very picky about what I like and I find that making my own works best  for me. While they all taste a bit different, there's always one simple similarity:  lots of sweet, fresh, jumbo lump crab meat with very little filler. And this recipe my friends is just that. 

Maryland Crab Cake Sandwich

1 lb Jumbo lump crab meat 

1 large egg 
1/4 cup mayonnaise 
1 1/2 teaspoon Dijon mustard 
1 1/2 teaspoon Old Bay Seasoning 
1 teaspoon lemon juice 
1/2 teaspoon Worcestershire sauce 
1/4 teaspoon of  salt 
1/2 cup fine breadcrumbs made from white bread 
1 tablespoon chopped parsley 

Oil and butter for frying

Drain crab meat and put in a bowl and set aside.  In a medium bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Just look at those big lumps of sweet succulent crab! 

Once chilled, shape the mixture into rounded mounds whatever size you'd like. In a large heavy skillet, heat the oil to 425-degrees. Fry the crab cakes a few at a time in the oil for two to three minutes till they're warm inside and the outside is sealed with a beautiful crunch.  Then remove from skillet and lay on a paper towel lined plate.

Serve on rolls with lettuce, tomato and Mayonnaise along with some coleslaw and french fries! 

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

Crab Pasta Salad

 Crab Pasta Salad

 

 

 

 

 

 

 

 

 

 

  

 

An easy Spring and Summer salad that is perfect for Pot Lucks.  You can use real crab but for this recipe I like to use the imitation crab because it holds together and doesn’t spoil as quickly.  This  is a big batch so be  sure to grab a very large bowl to mix it up!  It's usually enough for a crowd.

Crab Pasta Salad

1 box or bag of your favorite pasta

14 ounces imitation chunk crab meat

1/4 cup frozen peas, thawed

1 small onion peeled and chopped

1/2 cup celery chopped

1 cup mayonnaise

1 teaspoon lemon juice

½ teaspoon sugar

2 teaspoons Old Bay Seasoning

1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)

Salt & pepper to taste

 

 

Bring a large pot of water to a boil and generously salt the water. Cook the pasta according to the package directions until al dente. Drain pasta and run under cold water to stop the cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, add the cooked pasta, crab chunks, peas, onion, celery, mayo, Old Bay, and dill. Gently stir to combine until everything is well coated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in lemon juice and sugar. Check the seasoning and add salt and pepper to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour before serving. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Uncover the bowl and serve cold.

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.