DIY Happy Home

White Chocolate Buttercream

This buttercream stands out with a deliciously unmistakable pure vanilla flavor. Use a microwave to melt the white chocolate, making it super simple to prepare.

White Chocolate Buttercream on YouTube ⬆️

Ingredients:

6 ounces of White Chocolate, broken in pieces in a microwave safe bowl. I recommend Ghirardelli brand chocolate.
1 cup (2 sticks) of Butter
2 cups of Powdered Sugar
1/4 cup of Half and Half
1 pinch of Salt
1.5 teaspoons of Pure Vanilla Extract

Instructions:

In a microwave, safe bowl, melt white chocolate on high at 20 second intervals, stirring after each interval, until chocolate is completely smooth and melted. Once smooth and melted, set aside for 20 minutes to cool.
In a stand mixer, using the paddle attachment, whip one cup of softened butter on medium speed for one minute.
Next, set the mixture speed to low, and slowly add in 2 cups of powdered sugar.
Add in the cooled White Chocolate. Scrape down the sides of mixture to make sure everything combines evenly.
Next, add in half and half, vanilla extract, and a pinch of salt. Whip until nicely combined and fluffy.

Enjoy!

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I used a stale loaf of Italian bread to make this delicious, custardy bread pudding. This dessert can be customized to your tastes, add maple, chocolate, orange, almond, jams or jellies, whatever flavors you like to tweak it.

Simple Bread Pudding on YouTube ⬆️

Ingredients:

1 loaf of stale Italian Bread, cut into 1 inch cube pieces
8 eggs, I used Jumbo sized
Zest of an orange, or a mandarin orange, whatever you have
2 cups of Half and Half
1/4 teaspoon Salt
2 Tablespoons Vanilla Extract
2 cups of Starbucks Non Dairy Almond Milk and Oat Milk Pumpkin Spice Latte Creamer, or any flavored creamer you like.
1 cup of Milk, I used 2 percent
Cooking Spray for casserole dish
2 Tablespoons of butter, to dot the top
Cinnamon sugar, to top the pudding

Instructions:

Preheat oven to 350°.
Spray your casserole dish, or Dutch oven with cooking spray.
Slice stale bread into cubes. Set aside.
Prepare custard: In a large bowl, whisk together eggs, zest, half and half, salt, vanilla, creamer, and milk.
In large casserole or Dutch oven, layer half the cubed bread and pour in half the custard. Make sure each piece of bread gets soaked by the custard.
Pour in the remaining bread, and the remaining custard. make sure the bread is evenly coated with the custard. Allow the bread to soak up the custard for 20 minutes.
Sprinkle top of bread pudding with cinnamon sugar and dot with butter.
Place lid on (or aluminum foil), leave lid ajar for steam to get in and out. Place a pan of hot water in the oven with the bread pudding to help steam the pudding.
Bake at 350° for 45 minutes, remove lid (or foil) and bake for another 40 to 45 minutes, or until pudding is set and toothpick comes out clean.
Serve warm, as is, or with your favorite dessert sauce, pure maple syrup, or even a scoop of vanilla ice cream.

Enjoy!

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Stuffed Biscuits

My son helped me make these stuffed Pillsbury Southern Biscuits. The fillings you can use are limitless! We used what we had on hand, some with mozzarella and salami, and some with mozzarella and pepperoni. My family really enjoyed them. I’ll be making these again and experimenting with different fillings.

Stuffed Biscuits on YouTube ⬆️

Ingredients:

1 tube of Pillsbury Grands Southern Biscuits
Sliced Mozzarella Cheese, broken into smaller pieces to fit the biscuit, I used Land O’ Lakes Sliced Mozzarella Cheese and folded the slices 4 ways
1 container of Pearl Size Fresh Mozzarella Balls, I used Galbani brand
If using all Salami, you need 16 slices for all 8 biscuits, I used Columbus brand sliced salami
If using Pepperoni, I used Sandwich sized Pepperoni, you’ll need 8 slices for the 8 biscuits
Olive oil spray
Freshly grated Locatelli Pecorino Romano Cheese, garlic powder, sea salt, and parsley flakes, to garnish the top of the stuffed biscuits

Instructions:

Preheat oven to 375°.
Line a baking sheet with parchment paper. Open the biscuits and roll them out fairly thin in order to fit the filling.
Place the salami, (or pepperoni, whichever you choose) the fresh mozzarella, and the slice of mozzarella on top.
Fold the top of biscuit and pull the bottom of the biscuit up until they stick together. Then pull the sides over too. Pinch the edges shut. Then flip the stuffed biscuit so the seam sides are down on the parchment paper.
When all 8 biscuits are stuffed, spray each with olive oil spray. Top each with freshly grated Locatelli cheese (or Parmesan, use what you have), a sprinkle of garlic powder, sea salt, and Parsley Flakes for color.
Bake at 375° according to the package directions, until the biscuits are golden brown on top.
Serve warm with your favorite dipping sauce. Or eat as is!

Enjoy!

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Creamy Lemon Basil Orzo with Spinach, Mushrooms, & Artichokes

Lemon and basil cream sauce paired with delicious garlicky spinach, mushrooms, and artichokes, then tossed with orzo pasta. So tangy, creamy, herbaceous, and delicious!

Creamy Lemon Basil Orzo with Spinach, Mushrooms, & Artichokes on YouTube ⬆️

Ingredients:

1 pound of Orzo Pasta
1 Tablespoon Salt for the water to cook the pasta
2 Tablespoons of Olive Oil
1 small onion, diced
2 stalks of celery, chopped finely
2 pints of button mushrooms, sliced
1 (6.75 ounce) jar of baby artichoke hearts, drained and sliced in half
3 cups fresh baby spinach, chopped
1 teaspoon garlic paste
Salt, pepper, and Parsley Garlic Seasoned Salt Grinder, to taste

For the Lemon Basil Cream Sauce:

4 Tablespoons of Salted Butter
1.5 Tablespoons of Garlic Paste
2 cups Heavy Cream
2 cups Stock, I used Vegan “No Chicken” Stock
3/4 cup fresh Lemon Juice
4 Tablespoons of Cornstarch
1 cup of Basil, roughly chopped
1 cup freshly grated Locatelli Pecorino Romano Cheese, reserve some for garnishing pasta
Salt and Pepper, to taste

Instructions:

Boil the Orzo Pasta according to the package directions in salted water. Drain when cooked to Al dente.
Sauté the olive oil, onion, celery, mushrooms, and garlic paste until onions are translucent and the celery soft.
Add in spinach and artichokes. And sauté until spinach is wilted. Season with salt, pepper, and seasoning salt. Once done, set veggies aside and make the Lemon Basil Cream Sauce.
For the sauce, melt butter and garlic paste in the pan. Add in cream, stock, lemon juice, cornstarch slurry, salt, and pepper. Cook on medium low heat, stirring until sauce thickens. Once thick, stir in basil.
Add the sautéed vegetables and cooked orzo back into the sauce. Stir in the Locatelli Cheese.
Serve immediately. Garnish with more freshly grated cheese, lemon slices and basil.

Enjoy!

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Boursin Garlic and Herb Mashed Potatoes

I love mashed potatoes, this version with Boursin Garlic & Fine Herbs Cheese is delicious!

Boursin Garlic and Herb Mashed Potatoes on YouTube ⬆️

Ingredients:

5 pounds of potatoes, peeled and cut into the same size pieces
1 Tablespoon Salt for the water to cook the potatoes
1 box of Boursin Garlic & Fine Herbs Cheese
1 stick of Salted Butter
Milk; Anywhere from .5 to 1.5 cups of Milk, depending on how much moisture is in your potatoes
Salt and Pepper, to taste
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Optional: Butter to top potatoes, I also used a Parsley Garlic Sea Salt grinder to garnish the potatoes

Instructions:

Peel and cut your potatoes into same size pieces. In a stock pot, cover potatoes with water and add salt to the water. Boil potatoes until fork tender. Once cooked, drain the water.
Add Boursin cheese, butter, milk (add milk slowly until potatoes are desired consistency) , salt, pepper, garlic powder, and onion powder to the potatoes and mash with a potato masher or a hand mixer until well blended.
Top with butter, if desired. Or serve with your favorite gravy. Serve immediately.

Enjoy!

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Escarole and Cannellini Bean Soup

This vegetarian soup is so quick to whip up, especially if you buy bagged pre-washed and chopped escarole. You can have a hearty and comforting meal in no time.

Escarole and Cannellini Bean Soup on YouTube ⬆️

Ingredients:

2 Tablespoons of Olive Oil
2 Tablespoons of Butter
1 medium Onion, chopped
2 Garlic Cloves, chopped
1 medium Celery Stalk, (about 1/2 cup) chopped finely
1 (15 ounce) package of Escarole, washed and chopped
1 (15.5 ounce) can of Cannellini Beans, rinsed and drained
1 (32 ounce) container of Vegetable Broth
Seasonings: Salt, Pepper, and Parsley Garlic Salt Grinder
2 cups of Water
1 Vegetable Bouillon Cube
Grana Padano Cheese, fresh grated, (or Parmesan, or Locatelli Pecorino Romano) to garnish soup
Olive oil, to garnish soup
Pepper, to garnish soup

Instructions:

Sauté olive oil, butter, onion, garlic, and celery in a stock pot.
Once translucent, add in the chopped escarole. Sauté for about 3 minutes. Add in salt, pepper, and parsley garlic salt to your taste.
Pour in the vegetable stock and water. Add in the vegetable bouillon and stir.
Add the cannelini beans and simmer.
When serving, garnish each bowl with freshly grated cheese, a drizzle of olive oil, and black pepper.
Serve with your favorite bread and butter, focaccia, biscuits, garlic bread, or as a side to your favorite sandwich.

Enjoy!

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Air Fried Turkey Cordon Bleu

Turkey cutlets stuffed with Columbus Italian Dry Salami and Boursin Garlic and Fine Herbs Cheese. The Turkey roll ups are then dipped in seasoned flour, egg, and cheesy Panko breadcrumbs, and air fried to crispy perfection.

Air Fried Turkey Cordon Bleu on YouTube ⬆️

Ingredients:

1 package of Turkey Cutlets, approximately 6 to 8 cutlets
1 package of Boursin Cheese
1 package of Italian Salami (I used Columbus Brand Italian Dry Salame) (you will use 2 pieces per roll up, so you will have some leftover.)
Toothpicks, or a skewer, to secure the Turkey roll ups, 1 per roll up is needed
Parchment paper
1/2 cup of Flour
2 Eggs
1/2 cup Italian Seasoned Panko Bread Crumbs, I used DeLallo Brand
1/8 cup of Parmesan cheese, to mix with Panko breadcrumbs
2 Tablespoons of Olive Oil
Olive oil cooking spray
Seasonings: salt, pepper, garlic powder, paprika, parsley garlic salt grinder

Instructions:

Use a small cookie scoop to scoop Boursin cheese onto parchment paper on a plate or cookie sheet. Scoop out for the number of Turkey Cutlets you have and place in freezer to chill for 10 minutes.
Get out 3 bowls for flour, eggs, and Panko Breadcrumbs. Add flour to first bowl and season with the seasonings listed above to your preference and mix. Crack the eggs in the second bowl, season, and whisk eggs. In the third bowl, add Panko Breadcrumbs and season, also add Parmesan cheese and olive oil and mix them together.
Place turkey cutlets on a cutting board and season each one with the spices listed above.
Line each cutlet with 2 slices of salami and one scoop of the cold Boursin cheese.
Roll up the Turkey, salami, and cheese and secure each with a toothpick or skewer.
Once all are rolled, dip each in the seasoned flour, eggs, and Panko Breadcrumb mixture. Once coated, place on the parchment lined air fryer basket.
Spray each Turkey Cordon Bleu with olive oil spray.
Place the Ninja Foodi temperature probe in the thickest part of one of the Turkey Cordon Bleu.
Select the Chicken Preset (even though it’s turkey, it is ok) and hit the start button. The unit will shut off once the Turkey Cordon Bleu is at 165°. If baking in an oven, use a thermometer to determine when the Turkey Cordon Bleu reaches 165°.
Let rest at least 5 minutes before cutting it eating so cheese sets.

Enjoy!

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Pesto Sausage Cheddar Cornbread Swirls

These savory pesto sausage cheddar cornbread swirls are filled with flavor and super easy to make! Serve with your favorite dipping sauces like marinara, pesto, Alfredo, or ranch, and enjoy.

Pesto Sausage Cheddar Cornbread Swirls on YouTube ⬆️

Ingredients:

1 tube of Pillsbury Cornbread Swirls
1 package of sweet sausage, removed from casings (I browned the whole package, but did not use it all for the recipe, you can use about half the package for this recipe.)
1 small onion, diced
Add in any spices you would like to season the sausage. I used garlic powder, paprika, salt, pepper, and some parsley garlic salt grinder seasoning
4 slices of Sharp Cheddar Cheese
2 Tablespoons prepared Pesto
1/4 cup of Grana Padano cheese, to garnish

Instructions:

Preheat oven to 375°.
Sauté sausage and onion with preferred spices on medium high heat until sausage is brown and cooked through. Set aside on a plate or a tray to cool.
Place parchment on a baking sheet and roll out the Cornbread Swirl dough.
Add the 4 slices of Sharp Cheddar Cheese on top of the dough, breaking the slices to fit.
Spread on the pesto on top of the cheese.
Add in the cooled sausage and onions. Spread to the edges so the edge pieces have filling as well.
Sprinkle sausage with some Grana Padano cheese.
Roll up and place seam side down so it is easier to cut. Using a serrated knife, slice into 6 equal pieces. Place each swirl onto the parchment, allow space in between for them to spread.
Bake at 375° for 14 to 17 minutes, rotating halfway for even browning. Bake until golden brown.
Serve as is, or with your favorite dipping sauces, such as marinara, pesto, Alfredo, ranch, or honey mustard.

Enjoy!

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Cheesy, Creamy Spinach Artichoke Dip

This cheesy and creamy spinach artichoke dip is a fabulous dip for any occasion. Serve with tortilla chips, pita chips, crackers, or veggie dippers, you and your family will love it!

Cheesy, Creamy Spinach Artichoke Dip on YouTube ⬆️

Ingredients:

2 (8 ounce) packages of fresh spinach (if using frozen chopped spinach, defrost and squeeze all of the water out.)
1 Tablespoon Olive Oil
3 Teaspoons Garlic Paste
1 (12 ounce) jar of Marinated Artichoke Hearts, chopped into bite sized pieces
1 (6 ounce) package of Poshi Artichoke Hearts, chopped into bite sized pieces
1 (8 ounce) brick of Cream Cheese
1 cup mayonaisse
1.5 cups of Grana Padano Cheese, freshly grated (can substitute Parmesan or Pecorino Romano Cheese), plus more for garnish
1 cup of Edam Cheese, freshly grated (can substitute for any good melting cheese, such as Gouda, or Fontina)
1 cup of Extra Sharp Cheddar, freshly grated
Black Pepper, to taste
Crushed Red Pepper, to taste
2 teaspoons of dried Dill
1/2 teaspoon of Paprika

Instructions:

Preheat oven to 375°.
Sauté spinach and olive oil on medium high until completely wilted. Continue to cook until much of the water is evaporated out. Add in garlic paste and sauté until fragrant.
Finely chop the cooked spinach. Add in the chopped artichokes, cream cheese, mayonnaise, Grana PadanoCheese, Edam Cheese, Extra Sharp Cheddar Cheese, Black Pepper, Crushed Red Pepper, and Dill. Stir to combine.
Pour into a pie plate and sprinkle with Paprika and some additional grated Grana Padano.
Bake at 375° for 25 to 30 minutes, or until golden and bubbly.
Serve with Tortilla chips, pita chips, crackers, or your favorite crudites.

Enjoy!

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Quick and Easy Pickled Onions

These pickled onions are so quick, easy, and delicious! They are a perfect accompaniment to tacos, burritos, salads, sandwiches, and charcuterie boards.

Quick and Easy Pickled Onions on YouTube ⬆️

Ingredients:

1 Large Red Onion, sliced very thin
1 large Wide Mouth Ball, or Mason jar, with lid and ring for storing
1 cup of Red Wine Vinegar
1 cup of Apple Cider Vinegar
2 cups of Water
1/3 cup of Sugar
2 Tablespoons Sea Salt

Instructions:

Thinly slice the red onion and place in a heat proof Mason jar.
Add both vinegars, water, sugar, and salt to a saucepan and heat until it boils, until the sugar and salt are dissolved.
Once the sugar and salt are dissolved, pour the hot liquid on top of the onions in the mason jar.
Let sit until cool. Once cool, store pickled onions in the refrigerator.

Enjoy on tacos, burritos, salads, sandwiches, and burgers. These are even delicious on top of cheese and crackers and would be a great addition to a charcuterie board or a snack tray.

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