Dried Plum and Pecan Pinwheels

When my 11-year-old daughter had to undergo a belly scan with two different contrast dyes because of belly pain that localized over her appendix only to discover that the issue was constipation, I wanted to try a natural alternative versus Milk of Magnesia to try and correct the problem. 

I wasn't sure she would eat prunes right out of the box, so I set out in search of a recipe that she might enjoy.  This is a rather savory treat but can be sweetened a bit with vanilla flavoring.

So, two cups of apple juice every day along with these dried plum (prune) pinwheels - Problem Solved, and she didn't have to suffer the effects of a stimulant laxative.

What You Need:
1 1/4 cup finely chopped dried plums (prunes)
3/4 cup firmly packed brown sugar
1 cup chopped pecans (or walnuts)
1 Tsp cinnamon
1 Tbsp pure vanilla extract (optional)
2 sheets Pepperidge Farm Puff Pastry
Powdered Sugar for dusting (optional)

Let's Create:
Thaw pastry sheets according to package directions, then unfold them on a lightly floured surface.

In a bowl or food processor, combine the dried plums, nuts, brown sugar, cinnamon, and vanilla (optional) until it resembles a soft, moist fruit filling.  If you don't have a food processor, use your hands.  You want this to be well incorporated.  Divide in half.

Divide each half of the filling into 12 balls and place them evenly over the pastry sheet.  With wet fingers and/or hands, gently spread the filling to cover the pastry just about a half inch or so to the edge of the sheet.  Gently roll the pastry sheet, so that it's not too tight and seal the edge and ends.  Freeze just long enough for the dough to get firm (for easier cutting) - about 25-30 minutes.  Repeat with second pastry sheet and filling mix.

Once the pastry sheets are firm, slice and place on a lightly greased baking sheet.  Each pastry will yield approximately 24 pinwheels.

Let's Cook:
Preheat oven to 400ºF.  Bake pinwheels for 15-18 minutes (or until golden brown).
Remove from oven and immediately dust with raw powdered sugar if desired.

Yield:  48 pinwheels

Serve:  Warm or at room temperature.

Nutrition Facts:   None available.

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.

Taco Turnovers

After my successful attempt at Chicken Empanadas, and because I still had a lot of pie crusts leftover from the holidays; I decided it was time to start creating something other than sweet treats. I'm always on the prowl for something that's kid friendly, man-hearty, and relatively easy.  I just started tossing together what we'd normally use for a taco (minus the lettuce), and these turned out wonderfully and got the double-thumbs-up from the man of the house.

What You Need:
1 lb. ground beef, browned & drained
1 packet taco seasoning mix
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1/2 cup shredded cheddar cheese
1 small died tomato

3 (14 oz) package refrigerated pie crust

Let's Create:
Using your hands, mix ground beef, taco seasoning mix, onions, cheeses, and tomato in bowl until well incorporated.

Roll out the pie crusts to 15 inches. Using a 3 inch cookie cutter, cut dough rounds (approximately 24-27).

Fill center of dough rounds with approximately 1 - 1.5 Tbsp of filling mixture. Lightly moisten edges of the dough rounds with water. Fold dough over the filling pressing lightly to spread the filling throughout the pastry. Press the edges together with your fingers, then use a fork to seal the edges.

Place prepared turnovers on a lightly greased baking sheet.

Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.

Serving Suggestion:
Serve with fresh sliced avocado, picante sauce, sour cream, and a nice tossed salad to make a complete meal.

Nutrition Facts:  Not Available.

YIELDS:  2 Dozen Turnovers

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.

Chicken Empanadas

What to do with leftover rotisserie style deli chicken?  The question of the day...

I found this jewel of a recipe on Pinterest and altered it just a wee bit to make it my own (big surprise there!). 

This is definitely one we'll have again, and the hubby has requested it as a game-day food.

Good thing these can be made ahead of time and frozen for up to one month! 

What You Need:
1 1/2 tsp salt
1 Tbsp ground cumin
1/2 tsp white pepper
1/4 cup chopped red bell pepper
1/4 cup chopped spring onions
4 oz cream cheese, room temperature
1 cup shredded cheddar cheese
3 cups chopped, cooked chicken
1 (14 oz) package refrigerated pie crust

Let's Create:
Mix chicken, cheeses, spring onions, bell peppers, and spices.  If you don't have a food processor, use your hands until the mix is well blended.

Roll out the pie crusts to 15 inches.  Using a 3 inch cookie cutter, cut dough rounds (approximately 14).

Fill center of dough rounds with approximately 1 - 1.5 Tbsp of chicken mixture.  Lightly moisten edges of the dough rounds with water.  Fold dough over the chicken mixture pressing lightly to spread the filling throughout the pastry.  Press the edges together with your fingers, then use a fork to seal the edges.

Place prepared empanadas on a lightly greased baking sheet.

Let's Cook:
Preheat oven to 400º and bake for 15 minutes, until golden brown.

Nutrition Facts:  Not available. 

Original Recipe:  Paula Deen's Chicken Empanadas

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.

Chuck Steak

What You Need:
1.5 - 2 lb chuck steak
1 potato per family member
1-2 packets baby carrots

fresh or dried chives

1/4 cup A-1 Steaksauce
1/4 cup worcestershire sauce
1 packet onion soup mix
4 Tbsp light brown sugar

Let's Create:
Line a size appropriate glass pyrex dish with aluminum foil, leaving plenty for wrapping your meal.

Braise the steak on both sides in a skillet on high heat, place in prepared dish.
Arrange potatoes and carrots around the steak.

Sauce:
Whisk the steak sauces, soup mix, and brown sugar until well blended. 
Spoon sauce evenly over the steak.
Sprinkle top of meal with chives.

Wrap the foil around the meal, sealing the edges.

Let's Cook:
Cook in a preheated oven at 400°F for 2 hours.

Nutrition Facts:  Not available. 

Don't forget to check the "Seasonal Foods" section below to see what's in season for your area, and as always, Wishing You ...

Be the next to receive my "Tested & Approved Seal" from Home Kitchen Cookin'. Send an email with your favorite recipe.