Cherry Cream Cheese Rolls

 

 

The best weekend mornings are the ones that start with the smell of cinnamon floating through the house. Makes getting out of bed so much easier. These Cherry Cinnamon Rolls are filled with cinnamon, cream cheese and cherry pie filling with a creamy icing. Oh my goodness.

    

    Cherry Cream Cheese Rolls

1/2 cup warm water

2 teaspoon instant yeast

1/3 cup sugar

1/2 cup milk

1/3 cup melted butter

1 teaspoon salt

2 eggs

4 ¼ cups flour (more if needed)

Filling

8 oz cream cheese, softened to room temperature

3/4 cup powdered sugar

1 cup cherry pie filling

Icing

1/3 cup reserved cream cheese mixture

1/2 cup powdered sugar

1-2 teaspoon milk

splash of vanilla

Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth. Let dough rest for 5 minutes while you prepare the filling.

Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. Set aside about a third cup of the cream cheese filling. 

Roll out dough on a greased counter to a rectangle about 10” x 15". Spread on the cream cheese mixture, then the pie filling. Roll up and pinch the edge to seal. Cut log into 12 slices and place in a well-greased 9” x 13" pan. Cover tightly with plastic wrap and place in the fridge.

 

 

Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.

Let rolls chill in the refrigerator for 8-10 hours or overnight. Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)

 

Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.

 

 

 

 

Cut a corner in the zip lock bag and glaze rolls while still warm.

 

Photography is the property of and copyrighted to Welcome Home.

Pineapple Upside Down Cake

 

My Mom made a Pineapple Upside Down cake every Easter with her big pineapple glazed ham. They just seemed to go perfectly together.  Who doesn’t love this super moist delicious cake?  I love the combination of caramel and pineapple and that little cherry on top makes it just perfect.  Oh sure, I could make this homemade from scratch….but why bother. If you put a homemade cake and one made from a cake mix in front of me, I couldn’t taste the difference!  And this easy pineapple upside-down cake takes less than 15 minutes to put together!  The big dilemma?  Do you serve it with whipped cream or ice cream?

Pineapple Upside Down Cake

1/4 cup unsalted butter melted

1 cup packed light brown sugar

1 20-ounce can pineapple rings, save the juice!

maraschino cherries

1 15.25-ounce box yellow Super Moist cake mix

1/2 cup vegetable oil

3 large eggs

1/2 teaspoon vanilla

Preheat  oven to 350 degrees (or 325 if you’re using a dark pan). Pour the melted butter into the bottom of a 13-by-9-inch baking pan. (I made two smaller ones here). Sprinkle the brown sugar over the butter in an even layer.

Drain the pineapple rings, reserving the juice for the cake. Arrange the pineapple over the brown sugar and place a cherry in the center of each pineapple slice. Arrange additional cherries around the slices if desired; lightly press the cherries and pineapple into the brown sugar.

Measure out 1 cup of the reserved pineapple juice (if you don’t have enough add a little water to make a cup). Combine the juice, cake mix, vegetable oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer set to medium speed for 2 minutes, until batter is smooth.

 

Pour the batter into the pan and gently smooth the top. Tap the pan on the counter a couple of times to eliminate air bubbles, then bake about 40 minutes, until a toothpick inserted into the center of the cake comes out clean. 

Remove from the oven and quickly run a knife around the edge of the pan.  You want to remove the cake from the pan quickly.

 

Place a large serving platter or cutting board on top of the pan and flip them both over. Let the cake pan sit on the platter or cutting board for 5 minutes, then carefully remove. Cool cake for 30 minutes, then serve.

Cake will last loosely covered in the fridge for up to 2 days.

Bake until a toothpick inserted into the center of the cake comes out clean. 

 Photography is the property of and copyrighted to Welcome Home.

Creamed Chipped Beef Over Buttermilk Biscuits

I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. Sometimes when we were little, my Mom would mix in ground beef and call it hamburger gravy and biscuits. Sometimes she served it over mashed potatoes and it was a real treat! This creamed chipped beef is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty.

Creamed Chipped Beef  Over Buttermilk Biscuits

2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

*** Photograph is copyrighted and the property of ©Welcome Home.

♥ Buttermilk Biscuits

 

 

I made biscuits this past weekend and as usual, when I go with my Mom's old recipe they just come out wonderful. These are my Mom's buttermilk biscuits and I just love the way they turn out so light and fluffy!

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

 

Turn the dough out onto a floured board. Gently, gently pat  (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a Ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photograph is the property ©Welcome Home 2014

♥ Fettuccine Alfredo with Jumbo Lump Crab

 

 

 

 

 

 

 

 

 

A rich and creamy... almost velvety.... Alfredo Sauce spooned over a bed of tender Fettuccine with sweet jumbo lump crab meat, turns this dish into a true act of love. Serve it with garlic toast and a fresh tossed salad.  And don’t forget the garlic bread! YUM!
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Fettuccine Alfredo with Jumbo Lump Crab
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1 pound of fresh Jumbo Lump crab (I get mine at Costco)
2 cloves of garlic minced
pepper to taste
1 stick (1/2 cup) butter
2 Tablespoons all-purpose flour
1 pint heavy cream
1 1/2 cups Parmigiana Reggiano cheese
1/4 teaspoon garlic salt
1 teaspoon Old Bay seasoning (or more for a kick)
1/4 teaspoon black pepper
1 tablespoon Parsley
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Cook the fettuccine according the package directions. Drain well and set aside.
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In a medium saucepan, add the butter and melt over medium heat. Add in garlic and lightly brown. Whisk in flour, and cook for 2-3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the Parmigiana Reggiano.

 

 

 

 

 

 

 

 

 

 

 

 

Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper and Old Bay seasoning to taste; stir to combine.
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Pour sauce over well drained fettuccine and toss until covered. Add the crab meat and toss very lightly, being careful not to break up the lumps. Sprinkle with parsley and more Old Bay if desired. Serve with a salad and garlic bread!

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Photographs are copyrighted and the property of ©Welcome Home