Caramel Apple Dumplings

 

Caramel Apple Dumplings

When I was little I remember my Mom making warm apple dumplings instead of apple pie. She would wrap an apple up in her homemade dough and then bake them in the oven. The house would smell so good with that combination of apples and cinnamon and nutmeg.  We could hardly wait until they were ready to come out of the oven.  She would pour cold cream over them or serve them warm with vanilla ice cream and we loved them!
I have to admit I have taken some shortcuts along the way using ready made pie crusts and caramel ice cream topping, but the memories are still there and they are still delicious!

Caramel Apple Dumplings

1 teaspoon Ground cinnamon
7 teaspoons sugar
1/4 teaspoon nutmeg
1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
4 Gala apples, peeled, cored and halved
8 teaspoons butter, divided

Preheat oven to 450 degrees. Mix cinnamon, white sugar, and nutmeg in small bowl and set aside.
​
Unwrap pie crusts and lay on lightly floured surface.  Sprinkle cinnamon and sugar mixture evenly on surface of each crust. Cut each crust into 4 equal pieces. Place an apple half in center of each piece of crust with center facing up.

Fill center of each apple half with 1 teaspoon of the butter. Next bring up the corners of the dough to the center of the apples and pinch to seal.  Place the apples, seam side down, in a greased 9 x 13 baking dish and sprinkle with remaining cinnamon sugar.

Bake dumplings for about 10 minutes or until crust just begins to brown. Reduce oven temperature to 300 degrees and bake for another 40 to 45 minutes  or until apples are tender and pastry is golden brown.  Remove from oven and allow to cool for about 10 minutes.  Pour caramel topping on top and serve warm with vanilla ice cream.

Photographs are copyrighted and the property of ©Welcome Home

Simple Bacon and Egg Hash

Simple Bacon and Egg Hash

  

I have made hash a million times it seems.... and each time I come up with a faster, easier way to make it.  I like cornbeef hash, sweet potato hash, any kind of hash.  But when I want something delicious and easy and quick, I run to the store and buy some shortcuts. You will love this breakfast!   

Simple Bacon and Egg Hash

1 package  Simply Potatoes diced potatoes with Onion

8 strips of bacon, fried or oven baked

2 tablespoons olive oil

2 tablespoons butter

4 large eggs

Salt and pepper to taste

  

  

Simply Potatoes are found in the refrigerated section.  They come in diced, diced with onions, and steakhouse diced with seasonin

gs.  Use the one you like. 

  

I never fry bacon anymore.  Not since I discovered how quick and easy it is to bake it.  No mess, no fuss and no shrinkage.  Turns out perfectly every single time!  Simply lay your bacon on a rack over a lined pan and bake at 350 degrees for 10-15 minutes.

 

 

 

Beautiful, perfect bacon every time!  Drain on paper towel.

 

 

 

 

 

 

 

 

 

 

 

 

Next you are going to crumble or finely chop the bacon and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and oil in a large non-stick skillet over medium heat. Sauté the diced potatoes until lightly browned.  

  

 

Mix in the chopped bacon and spread out evenly over bottom of pan and press down on the mixture with a metal spatula. Let it fry for about 3 minutes between flips. Then flip sections over in the pan so that they brown on the other side. Press down again with the spatula. You should hear it sizzle as it browns. Continue to cook in this manner until the potatoes and the bacon are crispy. Add plenty of black pepper, and salt to taste.  Remove from heat.

Make 3-4 wells in the mixture. Break one egg into each well.       Sprinkle with salt and pepper. Cover with lid until eggs are set and have reached desired doneness.   

You can also put the skillet in the oven and bake at 325 degrees for about  20-25 minutes or until eggs are set. 

 

  

Using spatula lift out hash with eggs and serve on a plate.  Enjoy!


  






 Photography is the property of and copyrighted to Welcome Home.

Tortellini and Cheese Skillet Meal

This is one the easiest recipes you’ll ever make yet it tastes exactly like a dish from a great Italian restaurant!  It’s just that good!  I love this one- skillet pasta meal and I make it often. Delicious tender tortellini filled with cheese and sausage and tons of melted cheese, served in a thick and chunky tomato sauce and served with a side salad and crusty bread.  Even sounds like something on the menu!  

Tortellini and Cheese Skillet Meal

1 pound ground ground beef

2 cloves of minced garlic

9 ounce bag of fresh cheese Tortellini

9 ounce bag of fresh sausage Tortellini

1 (24 oz) jar Ragu Chunky Tomato, Garlic, Onion Sauce

1/2 cup water

1 teaspoon Italian Seasoning

2 cups shredded Mozzarella Cheese

1/2 cup shredded Parmesan cheese

Heat an oven safe skillet over medium-high heat. Crumble in ground beef and cook through, until no longer pink. Add in minced garlic and saute until tender.  Stir in spaghetti sauce, water, Italian seasoning, and both bags of tortellini.

Bring mixture to a boil and then turn the heat down to low and cover. Allow to simmer for about 10 minutes or until the tortellini is tender. 

Remove from heat. Sprinkle Mozzarella and Parmesan evenly over tortellini. 

Place skillet in the oven for about 5 minutes until cheese is hot and bubbly.   Garnish with fresh parsley or basil, if desired.

Serve with a side salad and some crusty Italian bread.  Store leftovers in the refrigerator. This only gets better each day! 

NOTE:  You can use any type of Tortellini you like. I like mixing both the cheese and sausage because it changes the texture.  

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

Quick and Easy Chocolate Cherry Bundt Cake

A cake so easy to make and yet so delicious you will make it time and time again.  You will love this rich, moist cake any time of year!

Quick and Easy Chocolate Cherry Bundt Cake

Cake

1 box (15.25 ounce) devils food cake mix

3 large eggs

1/4 cup canola oil

1 teaspoon almond extract

1 can (21 ounce) cherry pie filling

Chocolate Glaze

3 tablespoons of butter

2 tablespoons of corn syrup

3/4 cup semi-sweet chocolate chips

1/4 teaspoon vanilla

maraschino cherries 

Preheat oven to 350 degrees. Spray a bundt pan with nonstick baking spray.

In large bowl stir together cake mix, eggs, oil and almond extract just until incorporated. Fold in cherries. Bake for 40-45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely; approximately 2 hours.

Microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted.

Stir in vanilla and drizzle over cake. If desired cut maraschino cherries in half and arrange on top of cake or at base of cake.

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

Apple Cream Cheese Danish

Apple Cream Cheese Danish

Warning!  These little delectable delights are addicting.  Buttery and soft with cream cheese fillings topped with apple pie filling and glazed with vanilla icing. Oh my goodness. Need I say more?

Apple Cream Cheese Danish

1 (8 oz) package of Cream Cheese 
1/2 cup sugar
1 tablespoon lemon juice
2 cans Pillsbury crescent roll sheets (no seams)
1 can apple pie filling 

In a small bowl, blend cream cheese, sugar and lemon juice.  Open can of pie filling and cut apples into very small chunks. Return pieces back to can and mix in using a spoon.

Lay out crescent dough and cut into 4 rectangles.  If you have the rolls with seams, flatten it out into a seamless rectangle, seal the perforations and then cut your 4 rectangles.

Spread each rectangle with about 3 tablespoons of the cream cheese mixture. 

photo courtesy of http://www.thecountrycook.net/

photo courtesy of http://www.thecountrycook.net/

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Pinch edges to seal. Holding one end, loosely coil each.

With your fingers spread the dough out just enough to make room for the filling. Make a small well in center of each one. You want to fill with about a tablespoon or so of pie filling so if necessary use your thumb to stretch the center. 

Lay each danish on a parchment lined baking sheet. Fill each center with about 1-2 tablespoons or more of apple pie filling. Bake at 350 degrees for about 15 to 18 minutes  or until golden brown.

Glaze

1/2 cup powdered sugar

1 teaspoon vanilla extract

3-4 teaspoons milk

For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. These taste best when served warm.

Note:  Use any pie filling or preserves you like. I make these with peach, strawberry and blueberry and they are all incredibly good!

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