Homemade Pop-Tarts that are fun to make for Valentine’s Day with your kids!   Substitute any flavor of jam based on your family’s tastes.  We loved the strawberry, but want to try orange too.  Thanks for the recipe, Disney Family Fun!

Instructions

1.  Heat the oven to 400° and cover a cookie sheet with parchment paper.

2.  On a floured surface, roll out the piecrust to a 1/8-inch thickness. Use a large heart-shaped cookie cutter (ours measures 4 inches wide) to make pairs of hearts, gathering the scraps and rerolling the dough as necessary.

3.  For each tart, spread 2 teaspoons of strawberry jam on a heart, leaving a ½-inch margin on all sides. Brush the egg mixture around the edge before placing a second heart on top. Use the tines of a fork to seal the edges, then brush the tops with the egg mixture

4.  Bake the hearts on the prepared cookie sheet until their edges are just beginning to brown, about 15 minutes. Let them rest on the sheet a few minutes, then move them to a rack and let them cool completely.

5.  Whisk the first four frosting ingredients in a medium bowl, adding more water a teaspoon at a time if needed to make a smooth, creamy frosting. Add a few drops of food coloring and mix until well blended. Spoon the frosting into a ziplock bag, snip off a corner, and squeeze it onto the tarts. Top them with nonpareils or colored sugar.

We got out this family favorite over the weekend and I forgot how good (and easy) it is.  Macaroni and cheese is a staple if you have kids and also serves well as adult comfort food!  This homemade macaroni and cheese recipe is super easy and very flavorful.   Before serving, we added some extra shredded cheese on top after it came out of the oven.  Serve with a tossed salad and your dinner is complete!

1. Cook pasta in a large pot of boiling salted water until al dente.  Drain.

2. Mix together soup and cheese.  Using the empty soup can, measure 1 can of milk.  Mix into the soup mixture.  Stir in cooked pasta.  Dump into a greased casserole dish, and cover.

3. Bake at 325 degrees for 45 minutes.

4.  Top with shredded cheese before serving, if desired.

• In a large bowl, combine the flour, sugar, baking powder and salt.  In another bowl, whisk the egg, buttermilk and butter.  Stir into the dry ingredients just until moistened.
• Pour batter by 1/3 cupfuls onto a greased hot griddle.  Turn when bubbles form on top of pancakes; cook until second side is golden brown.
• Meanwhile, in a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth.  Spread down the center of each pancake; top with strawberries.  Fold pancake over filling.

It’s a longtime southern tradition to eat Black Eyed Peas for luck on New Year’s Day.  Don’t worry, it’s not too late if you haven’t eaten yours yet and here’s a super easy recipe that makes some mouth watering peas.  You may omit the jalepeno and cayenne pepper, if you need to tone it down for little ones.  Thanks AllRecipes.com!

 We wish you the Best New Year Ever!

Stickybeak Cabernet Sauvignon
Napa Valley, California
Retail: $24.99

Stickybeak is an Australian slang for a busybody or nosey neighbor, or for the sake of this Cabernet Sauvignon, an inquisitive bunch of vintners from Napa, California! To create this seamless Cabernet Sauvignon, nothing was overdone, especially the oak. The blend of earthy, fruit-driven Cabernet from the valley floor combined with chiseled hillside tannins and acidity is very appealing. This, along with a small parcel of Merlot, gives desired palate weight and texture with hints of dark cocoa and licorice.

Try pairing this wine with the recipe below:

Ingredients:

• 1 pound of pasta, such as spaghetti or linguini
• 1/4 cup extra-virgin olive oil
• 1/4 pound cooked pancetta, chopped (or cooked bacon, crumbled)
• 1/2 teaspoon, red pepper flakes
• 5-6 cloves garlic, chopped
• 1/2 cup dry white wine
• 2 large egg yolks
• 1/4 cup or more each, Parmesan & Romano Cheese, grated
• Salt & ground black pepper to taste
• Garnish: Grated Parmesan & Romano Cheese
  Chopped fresh flat-leaf parsley, for garnish
• Toasted Italian breadcrumbs (optional)
• A light drizzle of extra-virgin olive oil (optional)

Directions: In a large saucepan or Dutch oven, heat oil over medium heat.
Add onion and sauté for several minutes until tender. Add remaining ingredients and cook over medium heat for about 20-39 minutes, stirring occasionally. Garnish as desired and served with tortilla chips or warm bread and enjoy immediately.

Note: if you prefer a thicker consistency, pulse one can or rinsed, drained white beans in a blender before adding to the saucepan. This dish can also be prepared in a slow cooker. It’s a great way to make use of leftover holiday turkey!

Stickybeak Chardonnay
Russian River (Sonoma Valley), California
Retail $15.99

Russian River has become one of the most sought-after addresses for Californian Chardonnay for good reason, it produces wonderfully expressive fruity and concentrated flavors and high natural acidity. The Stickybeak Chardonnay shows intense characters of pear, spice and almonds with underlying white peach notes. The palate is long and powerful, displaying dried pear, toasty, creamy custard tarts and nuances of cashew with lingering stone fruity and a fresh, clean acid finish.

Try pairing it with the recipe below:

Ingredients:

• 1 box ready-made refrigerated pie crusts (2 crusts)
• 1/4 cup unsalted butter
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/3 cup all-purpose flower
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp poultry seasoning
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup milk
•  2 1/2 cups cooked chicken (or turkey), cubed
• 2 cups frozen mixed vegetables, thawed

Directions:

Heat oven to 425. Use one softened crust to line a 9-inch pie pan, following the directions provided on the box. In a 2-quart saucepan, melt butter over medium heat. Add onion and celery and sauté until tender.
Stir in flower and spices. Gradually stir in broth and milk, mix well and simmer until thickened.

Add chicken and mixed vegetables. Remove from heat. Carefully spoon into crust-lined pan. Top with second crust; seal and crimp edges and cut a few small vents in center of crust.

Bake for 20 minutes and then cover crust edges with foil. Continue baking another 20 minutes or more until curst is golden brown. Let stand 5 minutes before serving.

All wine descriptions and recipes have been written and provided by Jenevieve Croall of WineStyles – Flower Mound. You may join the Wine Club on their website to receive 2 bottles of wine each month, along with special invites, discounts and more. Join Today!

Free Wine Tastings at the store every Friday from 6pm-8pm!

Learn More About WineStyles-Flower Mound and print coupon.