Pasta with Pancetta and Leeks

This is really quick and so yummy.  You can use bacon instead if you don't find super cheap clearance pancetta ;)

Pasta with Pancetta and Leeks

Prep: 5 Minutes	Level: Easy
Cook: 10 Minutes	Serves: 4

Ingredients

·         12 ounces, weight Pasta, Cooked Al Dente

·         Reserved Pasta Water, If Needed

·         3 ounces, weight Chopped Pancetta

·         3 whole Leeks, Sliced Thin

·         1 Tablespoon Butter

·         ½- ¾ cup reserved pasta water

·         ½ tsp chicken bouillon

·         1/2 cup Heavy Cream

·         Salt And Freshly Ground Pepper, To Taste

·         Parmesan Cheese, Shaved

Preparation

Cook pasta and set aside. Reserve 3/4 cup of pasta water.

Saute chopped pancetta until fat is rendered. Add butter and sliced leeks and cook for 8 minutes, or until very tender. After 8 to 10 minutes, pour in ½ reserved water and bouillon, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious!

https://thepioneerwoman.com/cooking/pasta-with-pancetta-and-leeks/

COCONUT TRES LECHES CAKE

Definitely don't skip the whipped cream and toasted coconut on the top!

COCONUT TRES LECHES CAKE

INGREDIENTS

CAKE:

·          yellow cake mix

MILK SYRUP:

·          1 can (15 ounces) cream of coconut

·          1 can (12 ounces) evaporated milk

·          1 cup heavy whipping cream

·          1 teaspoon pure vanilla extract

GARNISHES:

·          2 medium-size ripe bananas

·          Sweetened cream (see instructions below)

·          1 cup sweetened flaked coconut, toasted

INSTRUCTIONS

1.      Place a rack in the center of the oven and preheat the oven to 350 degrees.

2.      Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Prepare cake mix according to insturctions. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

3.      Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

4.      Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. Pour the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

5.      For the sweetened cream, pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Copycat Swig Sugar Cookies

These are not exact Swig replicas, but everyone really liked them.  I think they're best after they've been refrigerated.  This is actually an updated version because it's better than the first one I posted hehe.

SWIG SUGAR COOKIES {COPYCAT RECIPE}

PREP TIME 30 MINUTES

 

COOK TIME 12 MINUTES

 

ADDITIONAL TIME 30 MINUTES

 

TOTAL TIME 1 HOUR 12 MINUTES

INGREDIENTS

COOKIES:

•  1 cup butter (8 ounces, 16 tablespoons), softened
•  3/4 cup neutral-flavored oil, like avocado, canola or vegetable
•  1 1/4 cups (9.25 ounces) granulated sugar
•  3/4 cup (3 ounces) powdered sugar
•  1/2 teaspoon baking soda
•  1/2 teaspoon cream of tartar
•  1/2 teaspoon salt
•  2 tablespoons sour cream
•  2 large eggs
•  1 teaspoon vanilla extract (see note)
•  5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
•  Granulated sugar for pressing the cookies

FROSTING:

•  3/4 cup (6 ounces, 12 tablespoons) butter, softened
•  2 tablespoons sour cream
•  1 teaspoon vanilla extract
•  6 cups (24 ounces) powdered sugar
•  1-2 tablespoons cream or milk

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
6. Bake the cookies for 6-12 minutes (depending on size) until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles, if desired.

https://www.melskitchencafe.com/the-best-swig-sugar-cookies/

Refrigerator Pickled Beets

I really like pickled beets, and with this recipe you can just make a small batch that doesn't require canning. You can also make more (the original recipe called for 6 beets). I like to put these on a green salad with feta cheese and use the brine as dressing.

Refrigerator Pickled Beets
2 beets, all but 1 inch of tops removed
1/2 onion, frenched or sliced in rings
1/3 c. vinegar (can do a flavored one if you'd like)
1/3 c. water
1 1/2 tsp kosher salt
2-3 T. sugar

Heat oven to 400. Wrap the beets tightly in a piece of foil and put on the rack in the oven, cooking for about 40 minutes, or until fork-tender. Open the foil and let the beets cool enough to handle. Under running water, rub and peel the skin off.

Slice the beets thinly. Layer the beets and the onions in a mason jar or plastic container. Bring the rest of the ingredients to a boil in a small saucepan, and then pour over the beets and onions. Tightly lid the container and let sit in the fridge for 3-7 days before serving.

Recipe adapted from Alton Brown