Pineapple Coconut Cream Cake

Hey Everyone thanks for coming by here to look for recipes.
I am sharing another recipe from last night's Birthday Dinner.
Again as in many of my recipes this one is also EASY Peasy....but really flavorful and really impressive. You'll feel proud to serve this to company as well as the family.

Birthday Prime Rib Dinner

I try to make something special for birthdays. While I dont have any children at home I do have the Mr and he loves my cooking most of the time. His latest favorite is Prime Rib. I've only made one other time, so I'm pretty new at it. I have to say though...It's pretty good! It's easy and it's impressive.
All the work is in knowing the right steps.Once you master those. You can do this without a sweat!
Here ya go!

Prime Rib

Recipe by Laurie Alves

5 stars

Prep time: 10
Cook time: 30
Total time: 40
Yield: 2-4

Ingredients

• 3 lbs or 1 Rib Prime Rib of Beef.
• 4 tbsp Granulated Garlic
• 1 tbsp kosher Salt
• 1 tbsp Finely Ground Black pepper
• 1 tbsp Montreal Steak Seasoning (finely ground)
• 1 tbsp Olive Oil

Cooking Directions

1. Remove Prime Rib from Fridge 3 hours before cooking. (best done as close to room temp as possible)
2. Preheat oven to 500°
3. Heat a Cast iron Skillet on High Heat until slightly smoking.
4. While waiting for skillet to warm, combine the seasonings.
5. Rub the roast with the olive oil to coat.
6. Sprinkle seasonings liberally all over the meat.
7. Place Roast in the saute pan, meat side down. Do not move it. Wait at least 15-30 seconds, to get a sear. Turn to other side and do the same. Keep turning so that every side has a chance to sear. Don't repeat any of the sides. We're not cooking , just searing. (getting color). Last position is rib side down. (this leaves the fat to baste the roast while cooking)
8. Place roast (in the saute pan) into the oven and keep at 500° for 15 minutes.
9. At 15 minutes lower the oven to 325° and roast for 12-15 mins per pound.
10. Use a meat thermometer and check at 20 mins 110-115 rare) (125-130 for med rare)
11. Remover from oven at 5 degrees from done and cover with foil. Allow to rest 15 mins. 
12. Carve and enjoy.

Almond Joy Brownie Bites! An Adult Easter Candy Choice!

Almond Joy Bites
They're and Adult Easter Treat!

Lemon Coconut Tartlets for a Hint of Spring

You must be so tired of Winter! I hope these bring you the hope that Spring is around the corner!
Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?
Why not, indeed!
Hope you love them as much as I do!

Lemon Coconut Tartlets By Laurie Alves, Feb 25, 2014
Prep Time: 10 minutes 
Cook time: 35 minutes 
Yield: 48 Tartlets 

Ingredients:

 For Tartlets:

 - 3 Eggs plus one yolk. 
 - 1 1/2 cup Sugar 
 - 3 Tblsp butter (melted) 
 - 1 1/2 cup Milk (pref whole) 
 - 1/2 cup Coconut Milk (may use All whole milk if coconut milk unavailable) 
 - 1 Tblsp Lemon Zest (1 lemon worth) 
 - 3/4 cup AP Flour (sifted) 
 - 7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops) ... 

Instructions: 

In Blender: 

Combine, Eggs, Sugar and Milks. (blend)
Add Butter. Whip until frothy. 
Add Lemon Zest,  Combine. 
Add Flour & Coconut (blend for 30 seconds to a min) 
Mixture will be thin. 
Pour Mixture into each prepared muffin tin to 3/4 filled. 
Top with scant amt coconut 
Bake @ 325 for 35 minutes. 
No longer. 
Remove from oven and move from pan to cooling rack immediately. 

If using Cupcake Tin recipe yields 24. 
If using Mini Muffin Tin yield is 48 
Serve as is or glaze with Lemon Glaze

image credit: tarladalal.com

For Glaze 
- 3 cups Confectioners Sugar 
 - 2 Tbsp Lemon Juice 
 - 2 Tbsp Milk 

 Instructions: 

Combine well 
Dip tarts into glaze and allow to dry on cooling rack.

Eggs in a Basket, Perfect Sunday or Anyday Breakfast

A simple easy Weekend style breakfast delight, you can make ANYday of the week!
The potato baskets can be a made ahead and frozen for quicker results.

Bad Day for Nestlè, Good Day for Homemade Hot Pockets!

It was announced recently that Nestle Brand, Hot Pockets® are being recalled.



So now is your chance to show your family that YOU can save the day!
I have a 5 Ingredient Breakfast Pocket they will love!
Check out the recipe in my cookbook
You can definitely make them ahead of time and freeze them for whenever you'd like them!

Breakfast Pockets

No Grill BBQ Ribs, A Crockpot Alternative with all of the BBQ Flavor

It's Sunday Dinner time with Magical Slow Cooker and I know, we are all itching for the BBQ Grill! But, When it's buried under a foot of snow or when we work all week, we sometimes just can't get there. Whether it's the weather, or it's errands and household chores. The added task of cleaning and prepping the BBQ Grill is too time consuming.
What if I gave you a way to get that deep smokey flavor, in a melt in your mouth, BBQ Rib, with little or no trouble at all?
Your wish is my command!
These ribs can be done in the Crock Pot!!! When I tell you they are melt in your mouth, they literally fall off the bone and just melt away in your mouth! These are a must try!!!

Orange Chipotle BBQ Ribs

2 lbs Country Pork Ribs

1 cup Brown Sugar

1 Cup Orange Juice

1 Orange Seeded & Chopped (skin on)

2 Chipotle Peppers finely diced

2 Tbsp Adobo Sauce (from above peppers)

1 cup Ketchup

2 Tbsp Worcestershire Sauce

2 Tbsp Smoke Sauce

2 Tbsp Apple Cider Vinegar

½ - 1 Bottle Beer

Salt & Pepper

2 tbsp Olive Oil

In a Crock Pot

Combine all of the above ingredients.

Stir well until sugar is dissolved.

Add Ribs.

Sprinkle with Salt and Pepper.

Cook in Crock Pot on Low for 8 hours or on high for 4-6 hours.

Meat will be Fall off the bone tender.

If Baking:

Pre-heat Oven to 375° f

In a 13x9x2 Pan Combine all “Sauce” ingredients (use only ½ of the Beer)

Stir until Sugar is dissolved.

Add Ribs to top of Sauce.

Cover with Foil.

Bake in oven for 40 Minutes, covered.

Uncover, Turn Ribs in sauce and Bake for 20-30 additional minutes

Until Ribs are Coated thickly with sauce and falling off the bone.

Best Served Hot with Your Choice of Side. I use Rice, but sometimes I do a Nice Potato Salad or Slaw.

*These ribs can also be done on the grill. 

Marinate in Sauce mixture overnight in the fridge then grill on medium until cooked through.

Link up: Sunday Dinner @ The Magical Slow Cooker

Strawberry Napoleons, An Easy and Impressive Dessert

This is a Dessert from my Cookbook,  5 Ingredient Solutions. It's a great little cookbook, but I get alot of flack for it. You see there are alot of Recipe Snobs. They believe that if a recipe calls for an ingredient that is pre-made or store bought than it isn't really a recipe.
I started writing and publishing this blog for 1 reason and only that reason to reinforce the idea that any food eaten at home with family is better than one eaten in the backseat of an SUV. I still believe that today. If that makes me a person who condones "shortcuts" , then so be it. What many "Recipe Snobs" don't understand is that the world has changed. Well, the US has changed. With more than 50% of the nation's children coming from Single Parent homes because if the ever increasing divorce rate. Working Parents cannot consistently provide an evening meal without "some" help. The truth is if we "shame" them into thinking that what little shortcuts they take, make what they do bring to the table less than optimal, then they will be discouraged and not bother at all. That's counter-productive to my mission and not what I'm about.

Here, I am bringing my signature Strawberry Napoleons! Try to tell me you don't want to lick the screen!
I can promise that this Dessert will be easier than alot of other desserts I have brought to you and it will deliver EVERY single time you serve it!
Essentially it's a Strawberry Shortcake with the Volume turned to BLAST! Enjoy!

Ingredients:

1 sheet Prepared Puff Pastry
2 Tbsp Apricot Preserves
1 ½ cups sliced Strawberries (4 whole berries, garnish)
1/2 cup Strawberry Preserves
3.4 oz. box Instant Vanilla Pudding Mix
2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.
Defrost Pastry according to box directions.
In a small microwaveable bowl, warm Apricot preserves for 30-40 seconds until thin

Read more

Superbowl Leftovers? Nacho Chili Mac !

Did you enjoy that Superbowl? Now that we are a few days removed from it, I can be less critical of the losing team by just not mentioning it! LOL What a Game! Ok that's enough....
What we should be talking about is that HALFTIME SHOW !!! Bruno Mars is a Rockstar!!
Love Love Loved his performance, Didn't you?? Wanna See it again? Here ya go! Read More...

Girls Night In! Chocolate Cherry Heaven Cookies

It's Girls Night in!! Dee over at Seduction in the Kitchen has invited me to drop off something for her "Girls Night in" Series!
What a great way to get rid of the "Winter Blues".
Here in South Florida, the Winter Blues really aren't so blue. It's our chance to get out and enjoy the cooler weather and not be stifled by the humidity. In this break I also get to bake more... My most girly girl kind of baking is of course Chocolate!
In this recipe I include a little extra something special! Cherries!!!
Enjoy!! Get the Recipe Here...

Hearty Ham and Bean Soup for a Blustery Florida Afternoon

Traditionally Speaking, Food is Love

We are coming upon the 3rd anniversary of Food is Love. I could go on and say how wonderful it's been and what an honor it's been to be a part of your lives, but that's a Given! If you know anything about me or the reason / mission for this blog you'll know that I am here writing, cooking and photoing (is that a word? well it is today) is because I want to demystify the kitchen for you.
My whole mission for this blog was to encourage and inspire you to make and eat Dinner at HOME rather than grabbing something at the drive thru.
So, for this blog post I'd like to indulge myself by sharing a little story with you.
This past week I spent a Glorious time with my Cousin Dot. (Dottie as she likes to be called)

Here we are at her 80th Birthday Party!
She is a phenomenon! Up until a year ago, she walked almost everywhere. She did all of her own errands, lived independently (very well, I might add) and ran 3 or 4 Committees within her church and community.
She was an integral part of my life when my Mom was diagnosed with Terminal Cancer and also when My Mother's brother was diagnosed and subsequently passed of the same. Dot is a cornerstone in so many people's lives.


As I sat with her for the week I became noticeably overwhelmed with memories of a time of unconditional love, attention and that familial security I grew up with. 
This is exactly what I encourage through my Blog. Those feelings are what help you to be the person you become. Family is the only place you can obtain the feeling that you will be accepted and loved for YOU. That's why I encourage You to have Dinner at home and not in the backseat of a car or in front of the television or the computer screen, but At the Table, with your family. Showing them that in no uncertain terms, that they are loved and accepted. The world outside can be cold, dismissive, cruel and certainly tough to navigate. When given the Armour of Reinforced Unconditional Family Love, your Family members can be secure in the knowledge that they are a part of something that will always be a safe harbor when things get too tough out there. They'll then be able to endure and not give up because you gave them the strength to move forward.
In planning the trip I began to speak to my Cousin Diane (Dottie's daughter) about what we would be doing, and who would be coming. You see this was all a Surprise for Dottie, She had no idea that her Birthday was the center of the surprises yet to come. Family came from corners of the country to celebrate a life well lived! Me from Miami, her Niece from Rhode Island, her Son from Colorado, her Daughter from Idaho and her friends & family who lived near by, were all in on the Dottie Birthday Surprise!

We planned how the surprises would go off, planned the party soiree and of course the Menu! The food for me and many of my family is an integral part of a celebration. Growing up, when we talk about Parties with our family and friends, we would always ask how the food was. Didn't you?
Many of our traditional foods are not readily available on the west coast, so part of the excitement was how would we get the ingredients to California without Dottie knowing.
I brought with me on the plane the chouriço. (Portuguese sausage) and found a little bakery in California where they sold our traditional breads and malassadas!
It was a coup de grande, A triple header to be sure!
We were set!

We had chouriço and peppers on Friday Evening. It was so awesome to see my cousins eat traditional food they don't normally have.
 (Colorado / Idaho don't have much in the way of Portuguese food either)

That night turned into a love fest. We all were sitting in the same room enjoying the Awesome Food, and had the best round of stories you can imagine. Stories of Old cars without seatbelts, getting stuck in the snow, the weekly budgets of 1954 - 1964, the hand me down dresses, the trips to VoVos on Sunday, the Church Festivals and so much more... The conversations started because Dottie's grandson wrote the most poignant birthday note to his Grandmother. He asked that if she had a moment "Could she shoot him an email or a just simply a note, telling him what Her life was like, at his age (20's)" Wow did that start a conversation among all of us! This sparked a fire in me. When Dot read the card, I immediately thought of her doing a Video for her Grandson describing what life was like at that time. (The Value of having your Grandmother telling those stories digitally right to YOU could be immeasurable.) What would you do for those memories on a file you could pull up forever? I know I would never be able to put a value on that!

Here's my thought.... This is my email : foodislove@ymail.com :
Share something with me via video, email, note, photos, collage, facebook wall etc....
What are your traditions? Write a note to your child, or your future generations. Share a Recipe, but also tell the story of the recipe. Don't think you can talk in the video (too shy) but you'd like to do the recipe in a video, let me know and I will send you a link so that You and I can talk about the recipe in a Google+ Hangout. We'll talk about where the recipe started, who inspired it etc.
I will then compile and share them on this Website. It will be here forever, for your Children, Grandchildren and Great Grandchildren to see.
This is what this Media is good for! Take advantage of what you can do for your legacy! Let me Help!
Thank You All for allowing me to indulge myself on my Blogiversary! Hope you enjoyed it as much as I did!

Dot* I hope you know how much you are loved and how important you are to all of us! We love you!
XOXOX

A Perfect Combination: Chocolate Peanut Butter Poundcake

The theme of August on my Facebook page has primarily been Poundcakes.
This is because I started a new business concentrating on Poundcakes. I am trying to expand on the idea of the "Family Core". I truly believe that having a "Family Core" helps to ground someone in who they are and what is expected of them, thus providing them a  foundation of where they want to go in life.
It provides security and a feeling of belonging that defines "Love" for a person.
My Poundcakes provide a vehicle for that conversation. The ability to sit with a relative, Mom, Aunt, Grandmother etc, sharing a piece of poundcake and cup of tea going over the things that are truly important in life is my mission . If you have a moment stop by my Facebook page and let me know how you feel on the issue. I'd love to hear from you :)  a Pound of Love Poundcakes
If you'd like to share the Love stop by my Poundcake website and ship a poundcake to someone you love!

Chocolate Peanut Butter Poundcake

A fantastic Chocolate Poundcake with a Peanut Butter Cake center. The Peanut butter tries to be the star of the show, but the Belgian Cocoa makes the Chocolate portion stand right out! It's the perfect combination!

• 
  

Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

3/4 cup Cocoa

½ teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1.2 cup Peanut Butter

2 cups sugar

3 large eggs, at room temperature, whisked to blend

1 cup milk, at room temperature

2 teaspoons pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350ºF.

Butter and flour a 10-inch tube pan or another 12 cup pan with a center tube.

Sift the flour, baking powder and salt together onto a sheet of waxed or parchment paper; set aside.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth.

With the machine running, add the sugar.

Stop the machine and scrape down the paddle and sides of the bowl with a rubber spatula.

Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions (1 at a time)

If the mixture appears watery or shiny, stop adding the eggs and beat at an medium high speed just until it smooths out.

When the batter has come together again, decrease the speed to medium and continue adding the eggs.

Scrape down the paddle and sides of the bowl from time to time; it will take 3 to 4 minutes to incorporate the eggs.

You know when the mixture combined correctly when it appears white, fluffy.

Reduce the mixer speed to low.

Add the flour mixture and the milk alternating in 4 additions. Starting and ending with Flour, scraping the paddle & bowl frequently.

Mix until the batter is smooth after each addition.

Add the vanilla and mix just to combine.

Spoon 1 1/2 cups of batter into a small bowl and set aside.

Add Cocoa to batter in mixer and mix on low only until combined.

Fold peanut butter into batter that is set aside. Mix only until combined.

Baking the cake:

Spoon 3/4 of the Chocolate batter into the prepared pan and smooth the top with a spatula. Dollop Peanut butter batter over the chocolate batter in the pan. Add remaining chocolate batter and smooth.

Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature.

Serve in 1 inch slices. Serves 8-12.

Storing. The cake can be covered at room temperature for 3-5 days or frozen for a month

Leftover Squash idea: Squash Bread Pudding

Hey All, I know it's a busy week and we all have alot to cook and get ready. I just had a quick thought and threw together something really quickly. It came out fantastic and I thought I'd pass it on.

I had to clean out my fridge for the grocery shopping , in doing so I found that I had alot of extra bread and some zucchini and yellow squash I hadn't used. I immediately thought hmmm How about a bread pudding??
Ya know here is a thought, Any squash would do here. You could also use pumpkin or sweet potatoes. This would be a great little treat to make with any "squash-type" leftovers...those dinner rolls and left over squash and /or sweet potatoes... YUM !!!

Here it is:

Squash Bread Pudding

2 cups Whole Milk or Half and Half

6 Eggs

1 1/2 cups cooked Squash 

(I roasted squash cubes in 2 tbsp butter on a cookie sheet for 30 minutes)

1 tbsp Cinnamon

1 tsp Pumpkin Pie Spice

1 cup Sugar

2 tsp Vanilla

4 cups Bread (cubed)

** Optional Add ins: Raisins, Dried Cranberries, Nuts

Preheat oven to 375° f

Place Bread in 9x13 baking dish

Combine all liquid ingredients in a blender.

Blend until smooth.

Add sugar. Blend until Sugar dissolved.

Pour mixture over Bread in baking dish.

Let sit and soak. (until oven is warm or at least15 mins)

Place baking dish on top of cookie sheet in case of spill over.

Bake in 375° oven for 1 hour or until toothpick in center comes out clean.
Enjoy!

Mother's Day Fave: Stuffed Cabbage

This Mother's day weekend my Son was 1500 miles away he sent flowers but I had to cook :) So I decided I would make one of my absolute faves! I love Stuffed Cabbage. I updated the recipe to substitute tomato juice for tomato sauce and also included a Pictorial Tutorial to help with assembly.

Hope this make it easier to pass it on! 

I would love it if you "Pinned" it as Tutorials are awesome on Pinterest!

Ingredients:

Medium Head Green Cabbage (par boiled)

(Filling)

1 1/2 lbs Ground Beef

1/2 lb Ground Pork

2 C Cooked Rice

2 Tblsp Olive Oil 

1/2 C Onion (chopped)

1 Tblsp Garlic (chopped)

2 Tblsp Worcestershire Sauce

1 tsp Celery Salt

1 tsp Salt

1 tsp Black Pepper

(Sauce)

3 cans (4oz each) Tomato Juice

1/4 medium Onion (grated)

1 stalk Celery (grated)

2-3 Tblsp Worcestershire Sauce

1 C Brown Sugar

2 Tbsp Butter

1 Tblsp Vinegar

1 Tblsp Lemon Juice

Salt & Pepper to taste

Prep:

Cut Head of Cabbage in half.

Remove Core

Place Cabbage in Large Pot, cut side down.

Add Water to Cover.

(Secret: Add 1 Tbsp Baking Soda, 1 Tbsp Lemon Juice and Salt to water. This Baking Soda reduces the gassy "after effect" of the cabbage) The rest is for flavor. ;)

Boil Cabbage until softened to roll. (about 10 mins @ rapid boil)

After 10-15 mins, drain and allow to cool.

Prepare Sauce: 

In a Saucepan, saute grated onion and butter until onion translucent.

Add remaining ingredients, whisk to Combine.

Bring to boil to dissolve sugar. Once sugar is not visible, boil rapidly for 5 minutes.

Cover and Reduce heat to Low. Simmer until ready for it.

Filling: 

In Saute Pan warm Olive Oil.

Saute Ground Beef and Ground Pork in the Olive Oil.

When Meat starts to sear, Add Onion and Garlic.

When Onion is translucent, Add 3-4 tbsp of the Sauce.

Combine.

Lower Heat to Medium Low. Simmer for 5 minutes.

Add Cooked Rice.

Combine Well.
Remove from heat when filling is thoroughly combined and heated through.

Salt and Pepper to taste.

Prepping Baking Dish:

Cover bottom of  Baking Vessel (I used 13x9x2) with sauce. (about 1/3 of sauce for same size pan)

Making Rolls: 

Place 1 Cabbage Leaf on a flat plate. Using Tbsp, scoop filling and mold into cannell

Place filling at edge of cabbage leaf closest to you.

Fold edges of cabbage inward.

Roll filling into cabbage leaf, folding the ends inward as you continue.

Place Cabbage Roll in baking Vessel with folded edge at bottom of pan

Continue rolling until pan is filled

Cover Cabbage Rolls with Sauce.

Bake @ 400°  for 30 mins. Serve.

Note: For the Sauce. I wanted the onion and the celery grated as I like a smooth sauce. It also seems to have an effect on the onion that makes it less potent. It seems to "melt" into the sauce this way.

It truly was a great outcome. Hope you try it soon!

Enjoy!

Portuguese Traditions: Malassadas

The Portuguese have this wonderful little 'Piece of Fried Dough" that we look forward to on any special occasion. A Festa, a Holiday, a Family Party, maybe even just a Great Uncle visiting from Connecticut. Oh, how we looked forward to those visits as they always meant Malassadas.
A Malassada is exactly as I described a delightful little piece of fried dough, but this is the most basic of descriptions for a phenomenal bite into heaven. Let's say this.. Have you ever gone to fair? A fair where your Mom bought you an "Elephant Ear" or maybe a "Doughboy", well that might tease you into thinking that this could be a quick substitute for a Malassada. It's fried dough but it's a fried Bread dough. Malassadas are a fried "Sweetbread Dough". It's like comparing Sliced white bread to Hawaiian bread (hallah, cinnamon roll dough) Not the same, right? Right! Here is the Ultimate in a puff of Heaven, that will forever make you think that "doughboy" is just a poor substitute for the real thing.

Now, every Azorean Household has their own recipe. The recipe for Malassadas differs as much as an Italian family's recipe for "Sauce". This one is a passed on generation to generation recipe from my family. If you find a different one, don't be afraid to try it, It's as different or as the same as the last marinara sauce (gravy) recipe you tried. Just love doing it! That's the best secret ingredient in Everything you make!

Malassadas

4 Cups Flour                 1 Cup Sugar (+1 tsp)           2 Cups Milk

6 Eggs

1 packet Yeast (2 1/4 tsp instant yeast but don/t dissolve) 

1/2 cup Water (100° - 110°)  (water is for the pkg yeast only)

1 tsp Salt

1/4 cup Butter (1/2 stick, melted)

Vegetable Oil for Frying

Put Yeast in 1/2 cup Water with 1 teaspoon Sugar. Let rise (become foamy)

In a small saucepan, heat milk and butter on low temp until butter has melted.

Remove from heat to cool to room temp

Beat Eggs, add Sugar and beat to combine.

Add Warm Butter and Milk, combine well.

Add Yeast combine through.

Add Flour and Salt.

Using paddle attachment or hands; Mix (fold) until well combined and smooth.

Cover with a plastic wrap & cloth and allow to rise to double in size.

(If your kitchen is cold, warm oven to 200° and turn off. Place dough in warmed oven to rise)

To Fry: Use a Deep fryer at 350°f or use a Deep Pan and warm 4-5 cups Vegetable Oil to 350° on Medium high heat (8 on electric stove)

Take pieces of risen dough and stretch to desired size. Place piece of dough in oil and allow to fry for 5-7 minutes. *If dough sticks to your hands wipe hands with a tbsp oil and it wont stick* 

Watch for color, you want a golden brown. If they get color too quickly the center will be raw.

Turn your oil down to Medium Heat. (5 or 6 on electric stove)

Repeat for all of the dough.

Once dough is fried place in a paper bag and coat with Sugar

 (may add cinnamon, although not traditional)

Place on parchment lined cookie sheet and keep warm in 200° oven.

Most of all Enjoy!!! 

***If on a weeknight, you'd like to make the substitute ones...grab a ball of pizza dough at the market or your local pizzeria and fry it up as you would the Malassada dough. Dredge in Sugar and you have a quick and easy substitute, good enough for a weeknight or a quick Sunday morning :)

Wednesday Dinner with a Sunday Supper Feel ! Ham Steaks & Red Potatoes with Green Beans

Easy Wednesday Dinner with a Sunday Dinner Feel. I love a Ham Steak! They aren't expensive and have all the feel of a Full Sunday Meal! They are so quick and easy that you can get this meal on the table in less than 30 minutes! I love those Dinners! Enjoy!!!

Glazed Ham Steaks

with Red Potatoes & Green Beans

4 (4 oz) Ham Steaks

½ cup Maple Syrup

2 Tbsp Butter

2 Tbsp Olive Oil

1 lb Red Bliss Potatoes (Cleaned & Halved)

1 lb Fresh Green Beans (Cleaned and Snipped)

1 cup Chicken Stock

2 Tbsp Olive Oil

2 Tbsp Butter

1 clove Garlic (smashed)

Salt & Pepper to taste

In a Large Saute Pan heat 2 tbsp Olive Oil & Butter

When butter is melted, add Potatoes.

Season with Salt and Pepper.

Saute until they start to brown.

Add Garlic & Green Beans.

Cover with Chicken Stock.

Stir to Combine.

Cover and Lower Heat to Medium.

Simmer for 20 minutes.

In a Saute Pan Heat Olive Oil.

Add Ham Steaks. Saute until Brown.

Add Maple Syrup, Remove from heat and cover.

Let Stand in warm pan, for 2 minutes.

Serve.
**Remember , Love it? Pin it for your Friends!!