Slow Cooked Corned Beef and Cabbage

 

 

 

 

 

 

 

Every year I make this recipe for St. Paddy's day and I always wonder why I only make it once a year!  I make it exactly like my Mom use to make it, except instead of putting it into that big old cast iron dutch oven, I use my handy 6 quart CrockPot.  The meat comes out so moist and tender you can cut it with a fork and the veggies are full of rich flavor.  You'll find yourself going back for more!  But save some for that wonderful corned beef on rye or that incredible Reuben the next day! This is a keeper my friends and you can only find it in this month's issue of the Welcome Home Online Magazine.

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Chewy Coconut Pecan Cookies

This is the perfect cookie…. soft and chewy and so good…but even better warm with a cold glass of milk.  I love this cookie and can tell you they are quite addicting.  You know right away with that first bite of warm coconut and pecans that this will not be the only cookie you’re eating. You can’t eat just one!  So good!

 

Chewy Coconut Pecan Cookies

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter, room temperature

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

3/4 teaspoon vanilla

1 1/2 cups sweetened shredded or flaked coconut

1 cup chopped pecans

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mats. 

In a small bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Set aside.

Using a hand mixer, cream the butter and sugar until smooth. Be careful not to over mix or you will get a flat cookie. 

Next, add one egg and the vanilla. Mix just until incorporated.  Add the dry ingredients to the egg mixture a little at a time and mix until just combined and a dough forms.  

 

Add coconut and then fold in the pecans.  Again do not over mix.

Scoop out enough dough to make 1 inch balls. I use a melon baller for this to get uniform cookies. 

Place the cookie dough on the baking sheet about 1 inch apart. You want the cookies to be rounded but do not roll the balls in your hands so that you do not overwork the butter.  Just scoop out into rounded balls.

 

Bake in preheated oven for 9-11 minutes. Cool on cooling rack before serving.

Enjoy!

 

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Strawberries and Cream Cupcakes

 

Strawberries and Cream Cupcakes

These little cupcakes are so perfect for Valentine’s Day.  They are light and fluffy and the sweet whipped cream filling is so light and delicious.  I like to bake the cupcakes up ahead of time and store the filling in the refrigerator. Then when I am ready to serve, I just cut off the tops and spoon on the filling and put the tops back on and serve. 

Strawberries and Cream Cupcakes

1 box white cake mix

1 1/4 cups water

3 large eggs whites

3 tablespoons unsalted butter, melted

1 teaspoon almond extract

2 teaspoons vanilla extract

1 pint strawberries, sliced

1 cup heavy whipping cream

1 teaspoon vanilla extract

1/4 cup, powdered sugar

Preheat oven to 350 degrees. Place paper baking cups into muffin pan. Set aside.

In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract and vanilla extract, until well combined. Spoon the batter evenly into prepared muffin pan, filling each cup 3/4 way full.

Bake for 15-17 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes.

Filling

While the cupcakes cool, make the cream filling.  Using a mixture, with a whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form. Fold the sliced strawberries into whipped cream. 

Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.  Store in Refrigerator.

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Vanilla Crepes with Strawberry Filling

I love making crepes on Sunday for breakfast or for brunch. They are actually very easy to make and so much healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too.  Fill them with whatever you like chocolate, whipped cream, cream cheese and blueberries.  Here’s my favorite….

Vanilla Crepes with Strawberry Filling

Strawberry Filling

2 lbs strawberries

1 cup sugar

1 cinnamon stick

Wash the strawberries and remove the stem. In a saucepan, put the strawberries cut into small pieces together with the sugar and the cinnamon stick. Mix with a wooden spoon and simmer over low heat about 1 hour until it thickens, stirring occasionally. 

Turn off the heat, remove the cinnamon stick and let cool completely. Put small portions of the filling on each crepe, spreading a single line on the middle across the crepe. Roll the crepe over the filling, garnish with powdered sugar and serve.

Vanilla Crepes

1/2 cup milk

1 egg yolk

2 teaspoons vanilla extract

1/2 cup all-purpose flour

2 teaspoons sugar

1/8 teaspoon salt

1 tablespoon and 2 teaspoons melted butter

Powdered sugar

Whipped cream (optional)

In a large bowl, mix together the milk, egg yolk and vanilla. Sift together the flour, sugar and salt into the bowl. Add the melted butter and stir until well blended.

 

Heat a round, smooth 9-inch pan over medium heat until hot. Coat lightly with cooking spray or melt a small amount of butter. When the pan is hot, pour 1/3 cup of batter into the pan, and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.  

 

 

 

 

 

Cook for 45-60 seconds, or until the batter is just set and the bottom is lightly browned and then flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.

Place the crepe on a plate, fill with 2 tablespoons of strawberry filling, and fold the bottom up and over the filling, tucking in both sides as you go and roll.  You should end with the seam side down. Repeat with rest of crepes. Dust with powdered sugar and serve immediately.  Top with whipped cream if desired.

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