Super easy cookie recipe - and as a bonus uses your homemade jam if preferred.  I used my peach jam and cherry jam for this batch of thumbprints. Enjoy! Diane 

Ingredients: 

2 Cups all purpose flour *I prefer King Arthur
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Cup butter, room temperature
1/4 Cup white granulated sugar
1/2 Cup brown sugar, packed
1 large egg 
1 teaspoon vanilla extract *I prefer Rodelle
1 Cup prepared jam 


Directions:  

Preheat oven to 350F. 
   Cream the butter and sugars together on high in the bowl of a stand mixer until light and fluffy (2-3 minutes.)  Lower mixer speed and beat in all the remaining ingredients leaving the flour to add in last until well mixed.  Line baking sheets with parchment paper and roll dough into small 1.5" balls, placing about 2" apart on baking sheet.  Using your thumb, depress each ball so that it makes a small "well" for the jam to set in.  Fill each indentation with the jam of your choice.  Bake cookies 13-15 minutes or until bottom edges are slightly browned.  Let cool on baking sheets for at least 5 minutes before carefully removing to cooling racks.  Cookies can be stored up to one week in an air tight container. 

     Sometimes the Holidays mean you are rushed for time.  Try my decadent Vanilla Bundt cake that is dressed up with homemade dulce de leche and chopped pecans.  The "easy button" is used by utilizing a boxed cake mix and instant pudding but that does not detract from the final cake. Enjoy! Diane 

Ingredients: 

1. 2 3/4 cups cake flour 
2. 2 1/2 cups sugar 
3. 1/2 cup powdered buttermilk 
4. 1 tsp baking powder 
5. 1/2 tsp baking soda
6. 1 small box INSTANT Vanilla Pudding Mix (3.4 ounces)
   
7. 1 Tablespoon Rodelle Vanilla Bean Paste 
8. 1/2 cup Sour Cream
9. 1/2 cup Canola Oil
   
10. 3/4 cup Water
    
11. 1/2 cup Sugar
    
12. 4 Eggs

Topping:
1/2 cup chopped Pecans 
1/2 pint of Dulce de Leche caramel sauce 

Directions: 
Preheat oven to 350 degrees F.

Bundt Cake:
In a large bowl of a stand mixer, mix all ingredients together for 3 minutes on high. Pour into a greased bundt pan.  Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 15-30 minutes, then invert onto a cooling rack until completely cooled before topping with dulce de leche and chopped pecans.  

Recipe Note: want to hit the "easy button" on this recipe - replace the first 5 cake ingredients with a box of white cake mix! 

     This is one of the handiest sauces to have on hand for the Holiday season and baking.  It's easy to make and can always be frozen for future use.  This is used easily as a fruit dipper, cake filling, cake glaze, stirred into coffee and always great with ginger and chocolates.  This sauce does need refrigerated and used within 2 weeks or frozen.  Enjoy! Diane 

Dulce De Leche (caramel sauce) 

Ingredients: 
3 (14 ounce) can Sweetened Condensed Milk
1/2 teaspoon Rodelle Vanilla Bean Paste 
1 Pinch of Salt, optional 
4 (half pint) canning jars with screw bands and lids 

Directions: 
     Open the condensed milk and pour evenly into the 4 half pint canning jars. You will be leaving about a 1 inch of headspace.  Place canning lids and bands on to finger-tip tightness.  Set the filled canning jars in a slow-cooker large enough to cover with at least 1/2" of water over the top of canning jars.  Set cooker to Low and let cook 8-12 hours.  You want the white condensed milk to turn a caramel brown.  Once the jars are light brown; turn cooker off and carefully remove the jars. Let jars cool at least 4 hours before placing into refrigerator.  
  

     I designed this recipe because I had a large bag of spinach that needed to be used up.  I wanted a total "comfort food dish" and spinach paired with my favorite 5 cheese tortellini (we prefer Rana) this dish was a huge hit!!  You can add more spice to this dish by using jalapenos in place of poblanos and green chiles but, we like a mild heat.  You can even use pepper-jack cheese in place of the cheddar... Enjoy! Diane 

Ingredients:
1 (20 ounce) bag of cheese tortellini, refrigerated not frozen
1 (10 ounce) bag fresh spinach, cleaned and destemmed 
1 onion, chopped  
1 poblano chile, chopped
1 (4 ounce) can roasted green chiles 
4 garlic cloves, minced
3 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup heavy cream   
1/2 tsp Kosher salt
1/4 tsp ground black pepper
3/4 cup cheddar cheese, finely shredded 

Directions:

• Brown/Sauté onion and poblano in large pot with a bit of olive oil added (I use my 7 quart dutch oven), over medium-high heat until lightly browned, about 8 minutes.  
• Add in the green chiles and garlic, cook until fragrant, about 30 seconds. Stir in broth, tomatoes, half the cream, salt, and pepper and bring to boil.
• ​Add in the tortellini, boil for 4 minutes (or according to package.)
• Add in remaining cream and spinach, cover pan and reduce heat to a low simmer, stirring frequently, until tortellini is tender and sauce if to your liking. 
• You want the broth to be cooked down enough that it starts creating a creamy 'sauce'.  If it is too thin, let entire dish cook another 5 minutes,  I like the sauce a bit runny as it will thicken a bit as it cools. 
• Once the sauce is to your liking, fold in your cheese, heat through and Serve Hot. 

Serves 4.

    Who wouldn't want grilled steak without a grill!  Did you know you can get a great restaurant "chop house" quality steak just by reverse searing the meat?  Yep!!  Marinate your cut of beef, bake low until 10 degrees under your desired temperature and finish off with a HOT and quick SEAR on your stove top.  Flavorful and "melt in your mouth" tasty - just remember "bake low, sear high"... Enjoy! Diane 
  
Directions: 
Preheat oven to 275F. 

• Use a cut of beef that is at least 1.25" thick.  I prefer to marinate my beef ahead of time but, it's not necessary. 
• Line a baking sheet with foil and place a small rack above pan (catches drips and makes for easier clean up.)
• If using marinade, remove steak from marinade (discard marinade) and place on prepared rack. Bake steak at 275F for around 45-60 minutes  (*see chart from What's Cooking America, below.) You want to remove your steak from oven when it's 10 degrees away from reaching final temp. 
• Take a large cast iron skillet, run a paper-towel with some olive oil or any similar high temp oil around the pan to give it just a slight "wiped on" coat of oil. You want your stovetop searing pan super hot.
• Blot your steak off with paper towels if its too moist to get a better sear crust. 
• Sear your baked beef, each side 1-2 minutes.
• Cover skillet with foil, off heat and let steak rest 10-15 minutes then slice against the grain and serve. 

A Meat Thermometer is a MUST for reverse searing.  You will be doing a temperature check near the end of bake time to ensure your level of doneness.  
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