Ham and Cheese Pinwheels

 These are a great quick addition to brunch or as an appetizer that I throw together ahead of time and pop them in the oven when people arrive.  Or you can bake them off or freeze them for when needed**.

There's something very comforting with ham and cheese in pastry.  They are fantastic warm but room temperature is not so bad as well.

Use whatever cheese you have around.  Cheddar is standard but I've used havarti, mozzarella and gouda with excellent results.

Ham and Cheese Pinwheels

Biscuit:

2 cups. All purpose Flour

1 Tbsp baking powder

2 tsp sugar

¼ tsp salt

¼ cup butter

¾ cup milk

Filling:

1½ to 2 cups shredded cheddar

1 cup finely chopped ham

¼ cup finely chopped celery

¼ cup mayonnaise

1 tsp dijon mustard (optional)

1. For the biscuit:  Combine dry ingredients and stir.  Cut butter into dry ingredients until crumbly.  Stir in milk with a fork to make a soft, slightly sticky dough*.  Knead gently a few times till dough comes together.  Sprinkle a little flour onto a large cutting board or work surface.  Place dough and roll out into a 12 x 16 inch rectangle.
2. Filling:  Mix all the ingredients together and spread over the dough.  Starting at the long side of the dough, roll jelly roll like and pinch together the loose end to the dough.  You can slightly dampen the dough to help it to stick.  Cut into 1/2 inch slices and place on a lightly greased baking pan.
3. Bake at 375℉ oven for 15 to 20 minutes until golden and brown on the bottom.

* You can add an additional teaspoon or so of milk if the dough is too floury.  Try not to handle it too much or it will be tough.  As you roll out the dough move it around and use more flour keep it from sticking to the board or rolling pin.

**These pinwheels can be made ahead, cut out and put on a baking sheet, covered and put in the fridge for a few hours or they can be cooked and frozen.  Reheat in a 350℉ oven for 8 to 10 minutes.

Perfect Stove Popped Popcorn

 I don't know about you but we've spent a lot of time binging tv shows and watching movies over the last two years.  Our favourite go to snack is popcorn.  Microwave popcorn is great in a pinch but stove popped corn smothered in butter and salt is so much better.  It has taken me a while to get the technique right but I've figured out a way to get almost all of the popcorn kernels popped.  

Try this and let me know how it works for you!

Perfect Stove Popped Popcorn

3 Tbsp. Vegetable Oil

½ c. Popcorn

1. In a large saucepan, heat the vegetable oil over medium high heat.*  When you start to feel the heat off the pan, add all the popcorn kernels.  Place the lid on the pan.**
2. Do not shake the pan just leave it on the stove.  Once you hear a few kernels pop, take the pot completely off the heat and set a timer for 1 minute.  Place the pot back on the heat and let it sit there.***  You will hear it go crazy popping. Once the pops slow down, lift the pot off the heat and start shaking the pan back and forth until the popping stops.  Remove the lid.  Pour into a large bowl and season with your favourite topping.

* Everyones stove is different.  My stove goes up to 10 so i find 6 is perfect.

** I wrap the lid in a kitchen towel and then cover the pan but you don't have to.  I just find condensed moisture on the lid sometimes drips on the popcorn.

*** While you are waiting, place butter in the microwave and get whatever seasoning you want.  Parmesan, Nooch (nutritional yeast is amazingly cheesy and vegan), etc.