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  • Start Here
  • Diane's Blog
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Canning 101
  • Cooking Recipes
    • Breads
    • Breakfast
    • Instant Pot Recipes
    • Main Dishes
    • Soups
    • Sweets
    • Drinks
    • Sauces/Apps/Sides
  • Canning Recipes
    • Meats/Other
    • Pressure Canned Soups
    • Tomatoes
  • Recipe Collections
    • The Apple Cart
    • Asian Inspired Recipes
    • Bundts to Bake
    • Cherry Recipes (preserving)
    • Easter Menu Ideas
    • Freezer to SlowCooker
    • Irish Fare
    • Jelly & Jam Recipes
    • Mexican Inspired Recipes
    • Pickle Recipes
    • Soups
    • Summer Grillin' Guide

Ham & Cheese Puff Pastry Slab Pie Slices

2/21/2023

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Ham & Cheese Puff Pastry

Ingredients

2 sheets Puff Pastry Dough, defrosted and rolled into two large squares
1 Tablespoon Dijon mustard
1 Tablespoon Honey
2 Cups Medium Cheddar Cheese, shredded 
1/4 pound thinly sliced ham 

Egg Wash:
1 large egg
1 Tablespoon milk
1/4 teaspoon garlic powder
1 Tablespoon dried parsley

Directions
  • Preheat oven to 425F. (400 for a convection oven.)
  • Line a baking sheet with parchment paper.
  • Place one piece of puff pastry onto the parchment lined baking sheet.
  • Mix mustard and honey together and brush all over bottom layer, leaving a 1/2” border. 
  • Sprinkle half of the shredded cheddar cheese over the honey mustard.
  • Layer ham slices over the cheese, followed by remaining cheese.
  • In a small bowl, whisk together, egg, milk, garlic powder, and parsley.
  • Lightly brush the bottom layer border of the puff pastry with the egg wash. Place the second square of puff pastry over the top and press the edges to seal.
  • Fold bottom edge of puff pastry over top to create a sealed crust. Crimp edges with a fork. (I dip my fork lightly in flour to keep from sticking to dough as crimping.) 
  • Brush all over top of puff pastry with egg mixture. Cut three, 2-inch slits in the center of the pie to allow steam to escape while baking.
  • Bake for 20-25 minutes, until puffed and golden. Let stand for 5 minutes before slicing into squares or strips and serving.
  • It’s easiest to cut slices using a pizza cutter.
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Formed (Molded) Chocolate

2/6/2023

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        Taste testers claim this is the most delicious, smoothest chocolate thing they’ve ever eaten. Bakers can use this for desserts, tarts and candy making - Enjoy!
(Guest Post) JD Provence  

Formed (Molded) Chocolate

Ingredients: 
1/4 Pound Chocolate Chips, ground to powder
3/8 Cup Boiling Water 
1 Tablespoon Powdered Milk
1 Tablespoon Unflavored Gelatin Powder

Directions: 
  • Add gelatin and water to blender, allow gelatin to dissolve a couple minutes.
  • Add remaining ingredients and blend well.
  • Pour into plastic lined bowl or silicone mold.
  • Place in refrigerator 4 hours until set.
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Creamy Tomato and Spinach Sauce for Gnocchi or Pasta

2/3/2023

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Creamy Tomato and Spinach Sauce

Ingredients: 

3 Tbs Olive Oil; in Dutch oven
1 Cup Onion
3 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 Pint Cherry Tomatoes
3/4 Cup Chicken Stock
3 Tbs Butter
1/4 Cup Heavy Whipping Cream
2 Cups Spinach, fresh
1/4 Cup Parmesan Cheese, grated
Salt & Pepper, to taste

Directions: 
  • Add olive oil to Dutch oven; add diced onion with a dash of salt and pepper. Cook 5 mins.
  • Add in cherry tomatoes and cook until they start to blister approx. 5 mins, mash tomatoes gently with potato masher or fork. 
  • Add in garlic and Italian Seasoning, stirring frequently. Let simmer 1-2 mins.
  • Stir in stock and bring back up to simmer, stir in the butter to melt.*
  • Stir in Cream and add in spinach**, let simmer with lid on pot 4-5 mins.
  • Add in parmesan, if preferred. 

*If cooking fresh gnocchi; add in after melted butter step and cook 1-2 mins longer than on package (lid on pot) taste test for doneness.
​ **If adding in cooked pasta, stir in along with the cream and spinach. 

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Gochujang Chicken & Noodles

1/31/2023

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Ingredients: 
3 Boneless, Skinless Chicken Breasts, diced bite-sized 
1/2 Cup Crushed Peanuts 
2 packages Ramen Noodles, cook and set aside *keep warm 
5oz of Fresh Spinach
1 Sweet Bell Pepper, diced
1 small Onion, diced 
Olive Oil for pan
2-3 green onions, diced for topping
Salt & Pepper, to taste  

Gochujang Sauce:
• 1/4 Cup plus 2 Tablespoons Soy Sauce
• 1/4 Cup Gochujang Sauce
• 1/4 Cup Tomato Paste
• 1/4 Cup Peanut Butter
• 1/4 Cup Water
• 2-4 Tablespoons Brown Sugar
• 2 Tablespoons Sesame Oil
• 2 cloves Garlic, minced 

• 1/2-1 cup water for thinning the sauce (do not add to sauce right away) 

Directions:
  • Prepare the sauce above and set aside. 
  • Have your noodles of choice cooked according to package they came in and keep warm. 
  • In a large skillet, add some olive oil and sear the chicken; cook at high heat along with the bell pepper and onion. 
  • Add in the sauce and spinach once the chicken is cooked.  Add in the noodles and toss to coat, add 1/2-1 cup water to thin the sauce to your liking. 
  • Serve topped with crushed peanuts and green onion *and any other toppings of choice
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One Pot Sausage & Peppers

1/16/2023

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     Nothing better than a One-Pot meal.  Try this simple Sausage and Peppers dish.  You can serve it over cooked rice or pasta.  As well, you can use any sausage your family likes; we like Sweet Italian Chicken sausage.  Sweet bell peppers can be any variety/color.  
Enjoy! Diane 

Sausage & Peppers 

Ingredients:
2 tablespoons olive oil
1 pound sweet or hot Italian sausage (4-5 sausage links), sliced
3 sweet bell peppers (green, yellow, red or orange), sliced
1 large onion, sliced 
2-3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon Italian seasoning

1 (15 ounce) can of petite diced tomatoes
1 (8 ounce) can tomato sauce 
1/2 Cup white wine, optional 


Directions: 
  1. Heat one tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pot (set aside) wipe the grease out of pot, add in final tablespoon of olive oil for the vegetables.
  2. Add in the peppers and onions cooking over medium heat until they begin to soften. Add garlic, salt, pepper and Italian seasoning and cook one more minute.
  3. Stir in Tomatoes and tomato sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
  4. Add sausage back to the pan and stir in the wine to combine. Cook until the sauce has thickened a bit, and the peppers and onions are soft, about 10 minutes.
  5. Serve over cooked rice or pasta (we like rigatoni the best.) 
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