Sunday, November 15, 2015

Crescent Cheese Danishes


Oh these Cream Cheesecake filled Danish are the tastiest treats you can make quick and easy.

What you need:
2 Crescent Roll Tubes
1- 8 oz. package of Philly cream cheese (softened)
2 TB butter (fully melted)
1/2 Cup of light brown Sugar
1/4 Cup of regular White Sugar
1 Teaspoon Pure Vanilla Extract

Glaze:
1/2 Cup powdered sugar
1 Teaspoon Pure Vanilla extract
4 Teaspoons of milk

How to make these:
Preheat over to 350F.
In a medium bowl mix together the softened cream cheese, pure vanilla extract and
the white sugar until well combined.set aside.
Open your crescent roll tubes and on a flat surface, lay out each triangle peice
Take two of the Triangle pieces and make a square using two of them ( so 8 squares
total) They should look like little boxes, use your fingers to press the
perforations together to seal.So they should look like little rectangles laid flat.

Top each center with 2 tablespoons of the cream cheese mixture.
Then fold over and press around to close each pastry

Bake in preheated over for about 16-19 minutes or until golden brown.

Using a brush, take the melted butter and brush it over each rectangle and sprinkle
each with one tsp of the light brown sugar.

Glaze
In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over
each warm danish
ENJOY!

Friday, November 13, 2015

Green Beans with Potatoes

This is an old time recipe that you won't find in any canned vegetables
it;s so good


Ingredients
2 teaspoons rendered bacon fat*
1 large onion, halved and very thinly sliced
Kosher salt
2 garlic cloves, sliced
1/4 teaspoon crushed red chile flakes
3 cups homemade chicken stock or store-bought unsalted broth
1 1/2 pounds small Yukon gold potatoes (about 18), a strip peeled from each
1 pound green beans, trimmed and cut up in 1" pieces


How to make it:
Heat the bacon fat in a 5-quart saucepan over medium-high heat. Add the onion and 1
teaspoon salt. Cook, stirring occasionally, until just tender, about 2 minutes. Add
the garlic and chile flakes and cook, stirring frequently, until the onions are
tender, about 3 minutes.

Add the stock, potatoes and 1 teaspoon salt. Bring to a boil, then reduce the heat
to maintain a steady simmer. Simmer until the potatoes are just tender enough to be
pierced with a fork, but are still firm.

Add the green beans, cover, and simmer until very tender, about 10 minutes. Use a
slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the
liquid to a boil and boil until reduced to 1 cup, about 6 minutes. Spoon over the
vegetables and gently fold to mix. Serve hot.


*If you don’t have rendered bacon fat on hand, you can cook 4 strips to get the fat
needed in this recipe. You can then crumble the cooked bacon on at the end too

Tuesday, November 3, 2015

Tomato Jam



If you've made tomato jam or preserves before I'm sure you peeled your tomatoes but this recipe
doesn't call for that step because you use small cherry and grape tomatoes. You see, I’ve made this recipe twice now. The first time, I thought I could improve on things and peeled and seeded the tomatoes prior to cooking them down. However, without those bits, the finished jam was too sweet and entirely without texture. It needs the skin and seeds, to keep things interesting. Don’t take them out. Besides they are just too small to peel and sweet enough to use whole.


Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

Ingredients

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes

How to make tomato jam
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
Notes

*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

you should get from 2 1/2 to 4 1/2 pints

**In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.

Pumpkin Pecan Cobbler



Pumpkin and Pecans together in a cobbler, how tasty is that? Well it's pretty good and you need to make this recipe.

8 servings

What you need:
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

How to make it:
Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices.
Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to
combine. Pour wet ingredients into dry ingredients and mix to create a thick
batter. Pour into a small 8-inch casserole dish with high sides.
Ready for the topping

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the
top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A
THING!} and bake for 40 minutes or once the middle is set. **Be sure to place on a
baking sheet in case it bubbles over.** Cool 5-10 minutes before serving. Serve with
more pecans and vanilla ice cream.

Monday, November 2, 2015

Crab rangoons



I like to cook Chinese Food So I said "hey, why not make Crab Rangoons at home too", and I'm glad that we decided to make these. They are really yummy, creamy good

What you need:
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crabmeat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
48 wonton wrappers

Directions
Preheat an electric fryer
Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time.

Now the easy way to make these is take 1 wonton wrapper and put about 3-4 teaspoons of your filling mixture on the center then take one corner of the wrapper and pull it over to meet the other corner in a triangle. They are bigger so if you want them fancy or smaller you can cut the wrappers in half or even 1/4ths and fill them with 1 teaspoon of mixture, that's great for parties..

Here are directions for making them like the restaurants do
Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.
Drop into hot fryer and fry just till nice and golden
Drain on paper towels and serve with your favorite sauce

Cheeseburger Pockets


These little pockets are tasty and fun to make, serve them up as snacks or party foods, or put them with a salad or side dish for lunch or dinner. So much better than buying frozen foods like them.
Better for you too.

5 servings
What you need:
1/2 pound ground beef
  1 tablespoon chopped onion
  1/2 teaspoon salt
  1/8 teaspoon pepper
  1 tube (12 ounces) refrigerated buttermilk biscuits
  5 slices process American cheese.

How to make it:
Preheat oven to 400°
In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Prick tops with a fork. Brush with egg wash
Bake 10 minutes or until golden brown.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don't do this, the pockets will puff up and may break open.