Creamy Ham and Split Pea Soup

 Leftover ham is perfect for this and add the ham bone too!  This soup is delicious.  Good old comfort food!!!!

Creamy Ham and Split Pea Soup

(without any cream)

2 Tbs Olive oil

1 large onion

2 large carrots

2 stalks of celery

4 cloves of garlic

1/4 tsp Crushed Red Pepper Flakes (or to taste)

1 bay leaf

1 pkg Green Split Peas, rinsed

2 cartons Vegetable stock or Chicken stock

1 Ham bone and any extra ham pieces, chopped

(you can also use 2-3 ham hocks)

In a large pot, heat oil over medium high heat.  Saute onions, carrots and celery until onions are tender, 5 min.  Stir in the garlic, pepper flakes, 1 tsp. salt, 1/2 tsp pepper and bay leaf, saute 2 min.  Stir in peas and stock and add ham.  Bring to a boil, reduce heat and simmer uncovered, stirring occasionally for 1 hour or until peas are tender.  Remove the ham bone and pull of ham any extra and set aside.  Cool slightly; discard bay leaf.  Blend in a blender or with an immersion blender until smooth or leave it a little courser if you like it that way.   Remember to add the ham back in! 

Season to taste  ENJOY!

Carnitas (Mexican Pulled Pork)

Love making this because the whole house smells delicious! If you love tender bites of crispy pork in a tortillas with pico de gallo you will absolutely love this recipe.  Enjoy!

Pork Carnitas (Mexican Pulled Pork)

Ingredients:

3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
2+ cups water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lime juice (about 1 lime)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange
For serving: Small corn or flour tortillas, grated cheese, pico de gallo, sliced avocado, sliced white onion,  sprigs of cilantro, fresh lime wedges, etc.

Instructions: Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.

Return the pot to the stove top and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings. 

Caramel Pumpkin Blondies (with Chocolate and Pecans)

One word... Delicious!  It's that time of year for pumpkin goodies and this little morsel won't let you down!  I wish I had  eaten this fresh out of the oven with vanilla ice cream.  That would have been perfection.  Whipped cream is a pretty tasty accompaniment too!

Pumpkin Blondies (with Chocolate and Pecans)

Ingredients:
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped
1/4 cup heavy cream

Directions:
Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

Brownie Cookies with Salted Caramel Filling

I can't even tell you how rich and delicious these little morsels are!  You have to taste them for yourself to understand.  Super easy to make and everyone will enjoy them.

Brownie Cookies with Salted Caramel Filling

Ingredients:

12 oz. Chocolate, chopped, divided (I used semi Sweet chocolate chips)

3 Tbs butter

2 eggs

1/3 cup sugar

1 tsp vanilla

1/4 cup all-purpose flour, sifted

1/4 tsp baking powder, sifted

Salted Caramel Creme filling:

1 cup butter 

2 cups confectioners' sugar

1/4 tsp salt

1/4 cup caramel sauce

To make the brownie cookies:

Preheat the oven to 350 degrees

1. Place 7 ounces of chocolate and butter in a saucepan over low heat, and gently stir until melted and smooth; set aside.
2. Place eggs, sugar, and vanilla in bowl of stand mixer fitted with a paddle attachment, and beat for 15 minutes or until pale and creamy.  Add in flour, baking powder, melted chocolate mixture, and remaining chocolate, and mix to combine.  Set aside for 10 minutes.
3. Spoon 1-tablespoon portions of mixture onto parchment-lined baking sheet. (Make cookies small because they are very rich with the frosting.)

Bake for about 6-10 minutes or until puffed and cracked.  Allow to cool completely on trays.

To make caramel creme filling:

1. Place butter in a bowl, and beat until creamed.  Add confectioners' sugar and salt, and beat until lightly combined.  Add caramel, and beat until combined.
2. Fill cookies with 1 tablespoon of salted caramel filling.

Brioche

Deliciously rich bread!  

Brioche

Ingredients

2 pkgs active dry yeast

2 c milk

1/2 c sugar

1 c butter, melted

1 tsp salt

3 eggs

6-7 cups AP flour or more depending on stickiness of dough

Directions:

Heat together milk and sugar and let cool to warm.

After heating the milk and sugar and letting it cool, add to the yeast and let it dissolve and begin to bubble (about 10 minutes).  Add flour one cup at a time until you have a nice smooth (non-sticky) workable dough.  Turn out onto a lightly floured board and knead 10 to 15 minutes.

Put dough into a lightly oiled bowl in a warm place, cover, and let rise until doubled in size.  About 1 hour.

Punch down, and turn out onto board again, knead for 1 to 2 minutes, divide in half, and shape into loaves.  Place in lightly oiled loaf pans and let rise again 1 hour, or until doubled in size.

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown and sounds hollow when tapped.  

If you have a machine that kneads dough (like a Kitchen Aid), I usually use the dough hook and knead for about 5 minutes and no longer sticky.  Add flour 1 cup at a time until not sticky.

When the rain rolls in, don’t let it spoil the day’s festivities—bring s’more fun inside.

S'Mores Extreme Explosion Bars

Ingredients

• 2 1/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 cups milk chocolate chips, divided
• 1/2 cup miniature marshmallows
• 1 cup heavy whipping cream, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• HEAT oven to 350°F. Stir graham cracker crumbs and butter in small bowl until evenly moistened. Firmly press into bottom of 13 x 9-inch baking pan. Sprinkle 1/2 cup chocolate chips and marshmallows on top of crust.
• PLACE 1 cup chocolate chips in small bowl. Bring 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over marshmallow layer.
• BEAT cream cheese, egg and vanilla in medium bowl with electric mixer on medium speed until smooth. Blend in sweetened condensed milk until smooth. Pour evenly over chocolate layer. Sprinkle with 1/4 cup chocolate chips.
• BAKE 32 to 37 minutes or until set in center and golden brown on top. Place remaining 1/4 cup chocolate chips in small bowl. Bring remaining 1/2 cup cream to a boil in small saucepan over medium heat. Pour over chocolate chips; let stand 45 seconds. Stir until smooth. Drizzle evenly over warm bars. Cool completely in pan on wire rack.

Strawberry Rhubarb Galette

Galette is just a rustic pie!  Easy to make and you can throw it together in no time at all. I serve ours with Marscarpone cheese mixed with a little powdered sugar.  Or you could just serve it with some vanilla ice cream and whipped topping!  Enjoy

Ingredients
One pie shell, store bought or made ( I have a recipe for pie dough in the "Peach Pie" recipe on this blog.
1 cup sliced fresh strawberries
1 cup sliced fresh rhubarb
1 tsp orange zest
1/2 tsp nutmeg
2 Tbs AP flour
1/4 sugar
pinch of salt
1 egg, lightly beaten
2 tsp sugar for sprinkling on top

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Make you pie dough or use already made pie shell.
3. Using a little flour so the dough does not stick, roll out pie shell to approximately 10-10-1/2 inches (25-26 cm) in diameter. Edge can be uneven. Fold in half  to make it easy to transfer and place the dough on a piece of parchment paper. Unfold and lay flat then slide the paper and dough onto a large flat baking sheet; pastry may hang over edge of sheet.
4. Blot strawberry and rhubarb slices well with paper towel to remove any excess moisture before combining with zest and a mixture of flour, nutmeg, sugar and salt.
5. Spoon fruit mixture into centre of pastry, leaving a pastry edge that is 3-inches (8 cm) wide. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
6. Brush pastry with beaten egg and sprinkle pastry and fruit filling with sugar

Bake on lowest shelf of preheated oven for 30 minutes at 375 degrees F (190 degrees C) or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.