Friday, June 02, 2023

Almond Cherry Donuts

 






















“There she goes again…..making those donuts!”  That’s probably what you’re saying when you see this post and what you’ll say when you see all the others I have for you this year.  I love making donuts.  It’s so easy to make your own!  As a matter of fact, I often find myself wondering why I bought them in the past when I can make whatever I want so quickly here at home.  This time I bring you my own creation that took me all of five minutes to make!  These are my Almond Cherry Donuts and they are melt-in-your-mouth delicious!   

Almond Cherry Donuts

2 sheets puff pastry, thawed
Vegetable oil, for frying
2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla extract
1 package sliced almonds
½ cup cherry jam or pie filling

On a lightly floured surface, roll out puff pastry.  Using two round cookie cutters, cut a larger circle for the outside and a smaller circle for the center.






















Fill a large pot with at least an inch of vegetable oil and heat over medium-high heat. Carefully drop donuts into the hot oil and cook until golden on each side.






















In a mixing bowl, whisk together the powdered sugar, milk and vanilla to make glaze.  While the donuts are still hot, dip them in the glaze.






















Sprinkle tops of donuts with almonds and slightly press down to get them to adhere. You can drizzle more glaze if needed. Add a tablespoon of jam or pie filling in the center of each donut.  Enjoy!






















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Sunday, May 28, 2023

Cavatappi Shrimp Salad





















This is one of my favorite pasta salads and I've been making it for years. It's smooth and creamy with tender shrimp and just a slight crunch of sweet onion and celery. I make it with elbows and sometimes with spiral pasta but my favorite is Cavatappi. I like the way the ridges hold the dressing and make it creamy and delicious. I like to eat it warm when I first make it and then refrigerate it for a few days of eating it chilled. So good!   It's one of those salads that just gets better each day as the flavors meld together. Don't forget to add the Old Bay seasoning for the perfect blend of spices!

Cavatappi Shrimp Salad 

1 box Cavatapi pasta
1 lb large precooked fresh or frozen shrimp, thawed and cut in pieces
1/2 cup diced celery
1/2 teaspoon Old Bay Seasoning
1 Vidalia or sweet onion chopped
2 teaspoons fresh dill weed
2 teaspoons celery seed
salt and pepper to taste
1 tablespoon fresh parsley, chopped
1 cup mayo (I only use Hellman's Real Mayo)
1 tablespoon of milk or half and half

If using frozen peeled and cleaned shrimp, thaw them over night in bag they came in so you can save some of the liquid. 


Cook pasta in large pot of salted, boiling water until tender. Drain pasta and add to large bowl. Do not rinse the pasta. 























While pasta is cooking, remove tails from shrimp and cut into preferred sized pieces. In a separate bowl whisk together mayo, cream (or half and half), a little teaspoon of the shrimp liquid, diced celery, chopped onion, salt and pepper to taste. Add the dill weed, Old Bay seasoning and parsley.

Add dressing to pasta and mix in well. Then fold in shrimp making sure you distribute throughout. You may not need all the dressing if you prefer your salads to be more dry. I like mine creamy. Taste dressing to see if you need more seasonings.

I serve this warm when I first make it and then cold for the next day or two. It just gets better.

























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Chicken Bacon Ranch Pasta Salad

 

 You know you have a winner pasta salad when you can’t decide if it’s better hot or cold.  When you decide it’s a full dinner meal and not just a side salad.  You know it’s a winner when you put on the pot luck buffet table and it’s gone within a few minutes.  This is definitely a winner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Bacon Ranch Pasta Salad

 

16 oz box of elbow macaroni

3 chicken breasts chopped into bite sized pieces

1 tablespoon of olive oil

1 tablespoon minced garlic

3/4 cup of mayonnaise

3/4 cup of your Hidden Valley Ranch dressing

3-4 green onions chopped (white and green)

8 strips of cooked bacon, chopped

2 cups of Colby Jack shredded cheese

1 cup of sliced cherry tomatoes

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the pasta per package directions, remove, drain, and set aside.  Be sure and add plenty of salt to your boiling water before adding pasta.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium heat add your olive oil, chicken, and garlic. Saut√© chicken until golden brown. Drain on paper towel and then add to your cooked noodles. 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, mix together your ranch dressing and mayonnaise.  Pour your dressing over your pasta and chicken.  Add in the shredded cheese and mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next add in your cooked bacon, green onions, tomatoes and cheese and stir until mixed through. If you want it creamier, just add a tablespoon of mayo and stir well.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle some green onions on top for color.  Serve warm or refrigerate for an hour or two and then serve.

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

Want a bite?

 

 

 

 

 

 

 

 

 

 

 

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