Cherry Cream Cheese Danish

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I usually have two ways of making danish.... both are shortcuts that make it so easy.  I usually use Puffed pastry or I use frozen dinner rolls that need to thaw.  Both are completely different.  With the dinner rolls you get a softer, more tender and sweet dough. With the puffed pastry you get a less firm but much more lighter and flakier pastry.  I like both and depending on the time I usually go for the dinner rolls.  If I am short on time, I use the puffed pastry.  Here I will show you how easy it is to make your own beautiful breakfast Danish using the dinner rolls.

 Cherry Cream Cheese Danish

 

12 Rhodes Dinner Rolls, thawed but still cold 

2 tablespoons sugar 

2 tablespoons butter, melted 

4 ounces cream cheese, softened 

1/4 cup powdered sugar 

1 large egg, beaten 

Cherry Pie filling (or any other favorite) 

 

White Icing

 

1 cup powdered sugar 

4-5 tablespoons milk 

1/2 teaspoon vanilla extract 

 

Using a little flour on your hands, flatten each thawed dinner roll into a 3-4 inch disc and place on a 2 baking sheets lined with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush each disc with melted butter and sprinkle with granulated sugar. Cover with plastic wrap that has been sprayed with non-stick spray. Let rise in a warm spot until they double in size. 

 

NOTE:  This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven with just the light on and the dial set to off. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While rolls are rising combine cream cheese and sugar with an electric mixer until smooth and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat oven to 350 degrees and remove plastic wrap from rolls. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a dollop of cherry pie filling. 

 

Brush the edges of the rolls with the beaten egg and bake for 15-20 minutes or until light golden brown. Let danishes cool on the pan for 5 minutes. 

 

In a small bowl combine powdered sugar and vanilla, and 4 tablespoons of milk. Add more milk as needed to thin icing as desired (if you get it too thin, add a little more sugar). Drizzle icing over danishes. Serve warm or room temperature. 

 

 

 

 

 

 

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Breakfast Enchiladas

 

What am I having for breakfast this morning?  A wonderful dish I put together last night. I love make-a-head breakfasts.  You whip them up the night before and then when morning comes and you just pop them in the oven and Voila!  You have a delicious breakfast that was so worth waiting ‘til morning for!   You will love this recipe. It’s one of my favorites and I make it often.  I change it up each time I made it too.  Sometimes I use diced ham but it’s also good with sausage or bacon! 

Breakfast Enchiladas

2 cups ham*, chopped small

1/4 cup diced green onions

3 cups shredded white cheddar cheese, divided

8-10 (7-8 inch) flour tortillas

1 1/4 cups half-and-half

4 large eggs

1/4 teaspoon salt 

1 tablespoon flour

Spray a 9×13 inch baking dish with nonstick cooking spray.

Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. 

Scoop 1/3 cup of the ham and cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover with foil and refrigerate overnight. 

In the morning, preheat oven to 350 degrees and bake for 35 minutes. Remove foil cover and sprinkle remaining cup of cheese over enchiladas. Bake for 10 more minutes or until cheese has melted and egg mixture is set.

Top with salsa, sour cream, and extra green onions for garnish.

NOTES: 

You really want to make this the night before so the eggs can soak into the tortillas. But if you can’t wait, at least let them sit for a 3-4 hours in the fridge before you bake them. 

You can use sausage, ham or bacon too!

Make sure you use fresh flour tortillas (I use Mission flour Tortillas in the round pack) because they soak up the egg much better than corn tortillas.

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Beef and Bean Enchiladas

Beef and Bean Enchiladas

These are so easy to make and so delicious.  Wonderful corn tortillas filled with beef and beans and cheese!  I use yellow corn  tortillas because they hold up better than the white corn white corn tortillas. You do not want to use the more delicate white ones. If you don't have green chilies, you can substitute the chilies with a cup of your favorite prepared salsa in a jar. 

Beef and Bean Enchiladas

1½ lbs. ground beef

1 onion, chopped

4 cloves garlic, minced

1 can (16 oz.) refried beans

1 (1 1/4 ounce) package taco seasoning mix

1 (4 ounce) can chopped green chilies (I use mild)

¹⁄₂ cup beef broth

1 (14 ounce) can mild enchilada sauce

8 -9 flour tortillas

3 -4 cups shredded cheese

Preheat oven to 350 degrees. 

In large skillet, cook ground beef with onion and garlic, stirring to break up meat. Continue to cook until beef is brown.  Drain well if necessary.  Stir in taco seasoning mix, refried beans, green chilies, beef broth, and 1/2 cup enchilada sauce.

 

Cook on medium heat until thick. Stir occasionally for 10-15 minutes. Remove from heat and set aside until you prepare your tortillas.  Lightly fry the tortillas to soften:

 

















 
In a large frying pan at medium-high heat, add a tablespoon of oil. When the oil is shimmering and hot (not yet smoking), add a corn tortilla to the pan. Cook it for several seconds, use a spatula to turn it over, and cook it for few seconds more. As the tortillas brown a little, remove them to a plate.

 

  
Fill each tortilla with about 1/3 cup of the mixture and a small handful of cheese. Roll tight and place them seam side down, side by side in a 13 x 9-inch baking pan.

 

Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake on 350 degrees for 20-30 minutes or until sauce bubbles around edges and enchiladas are hot. 

 

NOTE:   It's important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. 


 







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Pineapple Teriyaki Chicken Meatballs

 

 

 
  
 

 Pineapple Teriyaki Chicken Meatballs

This recipe is an easy 30 minute dinner with ground chicken, crushed pineapple, and a homemade teriyaki sauce. Ground chicken meatballs bursting with pineapple teriyaki flavor. Serve over rice for a delicious dinner that everyone will love.

 Meatballs

• 1 lb ground chicken
• 1/4 cup panko breadcrumbs
• 1/4 cup crushed pineapple drained (reserve the juice)
• 3 tablespoons milk
• 2 tablespoon reduced-sodium soy sauce
• 2 tablespoons sliced green onions
• 2 garlic cloves
• 1 teaspoon fresh ginger
• ¼ teaspoon pepper
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Pineapple Teriyaki Sauce

1/2 cup reduced-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves
½ teaspoon fresh ginger
1 tablespoon cornstarch
1 tablespoon water
1 cup pineapple chunks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In large mixing bowl combine all the meatball ingredients and mix together well.

Heat a large skillet over medium high heat until butter and oil melt. Form into meatballs and place in the skillet to brown on all sides. You should get about 20 meatballs, more or less.

Cook for 15 minutes or until meatballs are fully cooked. Temperature inside the meatball needs to be at 165°.

 

 

 

 

 

 

 

 

 

 

 

 

 

While meatballs are cooking prepare the sauce:

Combine soy sauce, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet pan or saucepan. Whisk together over medium heat until sugar has dissolved. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir together the cornstarch and water and add to the teriyaki sauce. Let the sauce simmer until it has thickened, about 5 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

When meatballs are done add them to the teriyaki sauce and combine together so all meatballs are coated. I like to throw in some chunks of pineapple at this point just to warm in the sauce.

Let simmer for a few minutes and then serve over rice. 

 

 

 

 

 

 

 

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