Cinnamon Roll Wreath

I love making cinnamon rolls and then packing them up and freezing them individually so whenever I want one, I simply pull one out and warm it up. There is nothing like a good cinnamon roll and a cup of hot coffee.  I use a lot of Rhodes frozen dough to make different recipes. This past Sunday I discovered that Rhodes made their own cinnamon rolls and I knew they had to be good. So I bought a bag and decided to get creative and make a cinnamon roll wreath. Turned out so pretty and it was absolutely delicious! 

Cinnamon Roll Wreath

1 bag of Rhodes Cinnamon Rolls (12 pack)
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoons milk, plus more if needed

First line a baking sheet with parchment paper. Then line all 12 cinnamon frozen rolls on the lined baking sheet. Lay a piece of plastic wrap on your counter or on another baking sheet and spray it lightly with non stick spray. Then flip the plastic wrap over to cover the rolls and leave them alone to thaw for about an hour. 

Once the rolls have thawed, remove the plastic wrap (nothing should stick because you spray it first with non-stick spray) and arrange the cinnamon rolls in a 9 inch ring overlapping each other. Once again, cover with sprayed plastic wrap and allow the rolls to rise until they double in size. 

Remove plastic wrap and bake at 350 degrees for about 20 minutes or until golden brown. 

Cream Cheese Drizzle

With an Electric mixer, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

NOTE: Rolls come with their own cream cheese frosting but I prefer to make my own. You can use them to serve extra glaze on the side if you'd like.



  








Photographs are copyrighted and the property of ©Welcome Home 2014.

Cheese Danish

Who out there likes Cheese Danish with a cup of hot coffee or tea? Oh there are many kinds of danish...cherry, apple, cinnamon...all kinds to choose from. But there's just something about a cheese danish that makes me a happy girl. I made these this morning and they were so good still warm out of the oven. I make them with Pillsbury Crescent rolls!
 

Cheese Danish

8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 tablespoon grated lemon zest (2 lemons)
1 can (8 oz) Pillsbury recipe creations seamless dough
1/4 cup flour, for dusting the counter
1 egg beaten with 1 tablespoon water, for egg wash
powdered sugar for sprinkling if desired

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Place the cream cheese & sugar in bowl of an electric mixer and cream together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. 

























Roll canned dough onto floured surface. Stretch dough to 16 inches by 8 inches. Cut into 8 squares. Put a tablespoon of cheese mixture in the center of each square. Fold the corners toward the center and lightly press together. Transfer to a nonstick baking sheet and brush the tops with egg wash. Bake 10-15 minutes, or until tops are golden. Sprinkle with powdered sugar if desired.

Photograph is copyrighted and the property of ©Welcome Home.

Cucumber Caprese Salad

If you love growing your own vegetable garden, this is a wonderful little salad you can make with a few cherry tomatoes and a couple of cucumbers!  But even if you don't garden you'll love it. It is so unbelievably simple, and so delicious and healthy and just perfect for a summer picnic or cookout. You can serve it as a main dish or side. Or, you could even spread it on toast or Brushetta or a Crostini for a wonderful appetizer! And don't forget my favorite olive oil and balsamic vinegar from Star Fine Foods for all your summer salads! 

Cucumber Caprese Salad

2 cups grape or cherry tomatoes 

2 English cucumbers, cut into chunks
8 oz. fresh mozzarella, cut into chunks or sliced and quartered

2 tablespoons chopped fresh basil

1 tablespoon Star Fine Foods Extra Virgin Olive oil

2 tablespoons Star Fine Foods Balsamic Vinegar

1 teaspoon sugar 
1 garlic clove, minced 

Pinch of salt, 

pepper and more sugar, to taste

Wash, dry, and cut up the cucumbers and rinse the tomatoes. Place both in a large bowl. Add the basil and mozzarella. Next, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and sugar. Pour over the tomato-mozzarella mixture and toss. Serve immediately.

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

Look for STAR Extra Virgin Olive Oil in the olive oil section of our local grocery store or online at: 

http://shop.starfinefoods.com/Extra-Virgin-Olive-Oil/p/STAR-00011&c=Star@OliveOils.


Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Baked Rigatoni With Meatballs and Sausage

I love quick pasta meals, don't you?  Cheesy and rich is flavor even when they are thrown together at the last minute.  Pasta bakes are so easy to make and yet so elegant when served with a fresh tossed salad and some wonderful garlic bread.  I love the way the house smells when preparing any Italian meal.  I'd like to say I always make my own homemade pasta sauce, but I don't. Why bother when I can get the same delicious taste using Ragu Chunky Tomato, Onion and I can cut my cooking time in half?  I have included a quick recipe for homemade sauce but if you want to save time and get that wonderful flavor, use Ragu Chunky Sauces. And don't forget Star Fine Foods Olive Oils....I use them for all my cooking.

Baked Rigatoni With Meatballs and Sausage 

Meatballs and Sausage 2 tablespoon Star Fine Foods Extra Virgin Olive Oil 

1 pound ground beef 
1 egg, beaten 
1/3 cup onion, finely chopped 
1/4- 1/2 cup dry breadcrumbs

1/4 cup evaporated milk 
2 garlic cloves; minced 
3 tablespoons Parmesan cheese 
1 teaspoon oregano; dried 
salt and pepper to taste 
1 pound mild or hot Italian Sausage, casings removed and sliced 

In a large mixing bowl, beat egg lightly and then add in the onion, bread crumbs, evaporated milk, garlic, Parmesan, oregano, salt and pepper. Add ground beef and mix lightly. Add more bread crumbs if needed but do not pack meat down. Keep it loose and shape into small meatballs and set aside. Slice sausages to desired thickness.  Set aside.

In large heavy skillet, heat oil over medium-high heat; cook meatballs in batches until brown on all sides. Then transfer back to plate on paper towels.  Next, do the same thing with the sliced sausage and brown until just caramelized.  Again, set aside on paper towel lined plate. 

Pasta Sauce  (or skip this step and use your favorite sauce in a jar)

1 small onion, chopped fine 
2 garlic cloves; minced 
1 1/2 teaspoon basil; dried 
1 1/2 teaspoon sugar 
1 teaspoon dried oregano 
1 teaspoon salt 
3/4 teaspoon pepper 
28 ounce tomatoes; chopped 
2 tablespoon tomato paste 

In same skillet, add a little more oil if needed and saute onion and garlic until just tender.  Stir in tomatoes and tomato paste and bring to light boil. Stir in basil, oregano, sugar, basil, salt and pepper.  Add in cooked meatballs and sausage slices and reduce heat to a low simmer for about 40 minutes. Sauce will thicken as it cooks. 

Casserole 

3 cups rigatoni 
2 cups shredded mozzarella cheese 
1/4 cup freshly grated Parmesan cheese 

Preheat oven to 400 degrees. 

Boil pasta as directed on package. You want your pasta tender yet firm. Drain well and return to pot. Pour in your homemade or store bought pasta sauce with meatballs and sausage. Mix well to coat pasta. 

Transfer to 9 x 13 baking dish and sprinkle mozzarella all over the top. Then sprinkle on the Parmesan cheese evenly over top.  Bake for about 20 minutes or until cheese is melted and casserole is heated through. 

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

Look for STAR Extra Virgin Olive Oil in the olive oil section of our local grocery store or online at: 

http://shop.starfinefoods.com/Extra-Virgin-Olive-Oil/p/STAR-00011&c=Star@OliveOils.


Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Black Bottom Cupcakes

I mean who could resist a super moist, intensely chocolate cupcake with a creamy cheesecake center and chocolate chips?   Black Bottoms are definitely one of my favorite desserts and it's hard to not visit the fridge often when I know they're in there calling my name!  It's the only cupcake I can think of that's just too good for frosting!  Star Fine Foods Butter Flavored Olive Oil is my secret to a extra moist cupcake with a few less calories! This is a keeper my friends! 

Black Bottom Cupcakes

Filling

1 (8 oz.)  package of cream cheese, softened 
1 large egg, room temperature
1/3 cup granulated sugar

1/8 teaspoon salt

6 oz. semi sweet chocolate chips

Cupcakes

1 1/2 cups all purpose flour

1 cup brown sugar, packed1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup water

1/3 cup Star Fine Foods Butter Flavored Olive Oil

1 tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Butter a 12 cup cupcake pan or line with paper liners. I like to use clear or white liners so the colors show through.

In a medium mixing bowl, combine room temperature cream cheese, egg, sugar, and salt and beat until smooth and creamy. With spatula, fold in the chocolate chips and set aside.

In another large mixing bowl, mix the flour, brown sugar, baking soda, cocoa, and salt. Next, mix water, vanilla, butter flavored oil, and vinegar together.  Make a well in the center of the dry ingredients and stir in the wet ingredients just until smooth. Do not over mix your batter. 

Using a large scoop, fill each  cup with about 1/3 of the chocolate batter. Top with a small scoop of the filling in the center of each cup until they are about two thirds full.

Follow by topping each cup of chocolate batter with a dollop of the cream cheese mixture. Bake for 25 minutes until the batter is set and a toothpick inserted in the center comes out clean.

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

You can buy Star Fine Foods Butter Flavored Olive Oil at Raley’s, Walmart, Stater Bros., Food Maxx and online at:   http://bit.ly/ButterFlavoredOliveOil.





Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

1 (9 inch) pie crusts, baked 

1 2⁄3 cups water 
3 tablespoons cornstarch 
1 (14 ounce) can Eagle Brand Condensed Milk 
3 egg yolks, beaten 
2 tablespoons butter 
1 teaspoon vanilla 
3 medium bananas, sliced 

Preheat oven to 400 degrees.

In a saucepan, mix water and cornstarch until smooth.  Stir in sweetened Condensed Milk and egg yolks.  Cook until the custard in thick.  Add the 2 tablespoons of butter and the vanilla and stir.  Remove from heat and cool slightly, stirring occasionally.

 
Pour 1/2 of filling on pie crust. Place sliced bananas on top of filling. Pour remainder of filling over the sliced bananas.  Chill in refrigerator for at least an hour.

Top with piped whipped cream or Cool Whip and sprinkle with walnuts or slivered almonds.

Photography property of  Cocos Bakery at http://www.cocosbakery.com/

Simple Bacon and Cheese Quiche

My Dad calls it breakfast pie.  And that's really what a quiche is right?  So simple and so delicious, you'll find this quiche to be one of your favorite go to recipes for any meal. The texture is light and fluffy...almost like a mousse.  And the crust is so buttery and flaky. You can use a store bought crust if you want to save time but make sure it is a deep dish pie crust.  Oh I know it has lots of cream and bacon but if you don't plan on eating the whole thing at one sitting, you should be just fine! LOL! 

Simple Bacon and Cheese Quiche 

1 deep dish pie crust (store bought or homemade, see below) 
1 tablespoon of olive oil 
1/4 cup of a yellow onion diced 
6 large eggs beaten 
1 1/2 cups of heavy cream 
1/4 teaspoon each salt and pepper 
1 cup crumbled cooked bacon 
1 1/2 cups Gruyere Cheese ( Swiss, Monterrey Jack, white cheddar, or your favorite) 

Preheat oven to 375 degrees. Place pie shell on baking sheet. 

In a small skillet heat olive oil and saute onions until just tender and set aside. 

Whisk eggs in a large mixing bowl. Add the heavy cream and continue to whisk until well blended. Stir in the onions, crumbled bacon, cheese, and salt and pepper. 

Pour mixture into your prepared unbaked pie shell and bake at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 5-10 minutes before serving. 

Homemade Pie Crust

1 sticks (1 cup) very cold butter, cut into small cubes 

2 ½ cups of all purpose flour 

Dash of salt 

½ cup of ice water 

1 tablespoon of vinegar 

Add vinegar to ice water and set aside. In a large mixing bowl, add the flour and salt and whisk. Then add cubes of butter and mix using your fingers to blend together to make small pebbles. Mix in a little of the water and vinegar at a time until you get a nice dough. Work fast and do not over mix or your dough will be tough. Form in a circle and refrigerate for about an hour. Then roll out dough to fit a 9 inch deep dish pie pan (about 2-3 inches deep). Set aside for quiche. Do not bake prior.

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

Homemade Cinnamon Rolls

There is nothing else that smells more like home than fresh cinnamon rolls baking in the oven. Add a little mix of chocolate and fresh brewed coffee and you have yourself the warm sweet fragrance of home! A fragrance that always brings back good memories of my childhood. I should market this stuff! My house smells wonderful this morning! 

Homemade Cinnamon Rolls 

2 packages active dry yeast (4 1/2 tsp) 
1-1/4 cups warm water (110° to 115°) 
1.5 cups warm milk (110° to 115°) 
1/4 cup butter, softened 
1 egg 
1/2 cup honey 
2 teaspoons salt 
7 cups all-purpose flour 

FILLING:                                                                      

3 tablespoons butter, softened 
1 1/8 cups packed brown sugar 
1 1/2 teaspoons ground cinnamon 

GLAZE: 

1.5 cups confectioners' sugar 
3 tablespoons butter, softened 
1/2 teaspoon vanilla extract 
3 to 4 tablespoons milk 

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. 

Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. 

For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls. 

 Photographs are copyrighted and the property of ©Welcome Home.