Blueberry Danish Puff

I was asked to contribute to the Coffee Hour after church on Easter Sunday.  My memory recalled many hectic Easter mornings of Easter Egg Hunts and getting children ready for church when I would have loved to have a morning treat that looked nice, went together quickly and tasted as good as this does.  This is a keeper!

Ingredients: 

1 box puff pastry {2 sheets}, thawed to room temperature
Filling
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1/2 tsp. Almond Extract
1-1/2 cups frozen blueberries

 

Frosting (I skipped this)

1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp Almond Extract
3 shakes of salt
chopped almonds (optional)

Directions:
Lay one whole pastry sheet onto a greased cookie sheet.Mix softened cream cheese, sugar, and almond extract together until well blended.  Spread on top of pastry sheet.
Top with frozen blueberries.
Cut second puff pastry sheet into 10 long strips.  Weave strips on top of blueberries.
Bake at 375 F for 25-35 minutes or until golden brown.
I sprinkled mine with powdered sugar.  The recipe states: you can pipe the frosting on for a fancy effect and sprinkle with chopped almonds if desired.

Enjoy!

Click here for printable recipe

Salmon Croquettes

 I came home tired on Friday night and had planned this for dinner.  Didn't want to cook at all, but didn't want to bother with anything else either.  Decided to grin and bear it and cook these as planned, boy was I glad I did.  The ingredients had been in my pantry for weeks, one of those put off recipes.  The ingredients will now be in my pantry as a delicious easy dinner.  The original recipe was for 8 cakes serving 4, I reduced to serve 2.  In the future, if it's not Friday night, I will make the whole recipe so we can enjoy the leftovers for lunch.

Printable Recipe

Preparation time:  20 miutes

Serves 2 (2 croquetttes and 1 tablespoon of sauce)

Ingredients:

2 T.  mayonnaise, divided
2 teaspoons  fresh lemon juice, divided
1 1/2  teaspoons  Dijon mustard, divided
2 tablespoons finely chopped green onions
1  tablespoon  minced red bell pepper
1/4  teaspoon  garlic powder
1/8  teaspoon  salt
Pinch  teaspoon  ground red pepper
1 (6-ounce) packages skinless, boneless pink salmon
1  large egg, lightly beaten
1/2  cup  panko (Japanese breadcrumbs)
1  tablespoon  canola oil
1  teaspoon  finely chopped capers
1 small clove  minced garlic

 Directions:

1. Combine 1 tablespoons mayonnaise, 1/2 tablespoon juice, 3/4 teaspoon mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 4 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Adapted from Cooking Light

Tortellini Soup

 Arrived home after a late meeting and was sure glad I had planned this quick and easy soup.  What could be more satisfying on a cold rainy night than a bowl of hot soup with bread?  This one is so easy that I may have to teach Mark to make it....you know how easy that is Rob!  I used these brie stuffed purses they had at Safeway, they were tasty and fun.

Printable Recipe

Yield: 3-4 servings
 
Ingredients:

1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

Directions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

From Annie's Eats