Rugelach........Jewish Cookie :)

 I know my blogs have really slowed down, I wish I could say I have been eating my way through Italy!!! Instead I have started a new business that get's my recipes out their for the world to try :)
I was going to have my cookbook done by the end of this year, at least ready for editing. That too is going to pushed out 6 months or so...Even though times seem to be a challenge for many, now more then ever is the time for big ideas and homemade food :)

I'm not a big baker but I am working on it for holiday gifts, just thought I'd share these fun, yummy cookies with you.

ALMOND HONEY RUGELACH

1 cup butter or margarine, softened

3 oz. cream cheese, softened

1/2 cup honey, divided

2 cups flour     1 teaspoon lemon juice

1 teaspoon ground cinnamon

1 cup almonds, finely chopped

1/2 cup dried cherries, or cranberries

In the bowl of an electric mixer or food processor cream together the butter and cream cheese until the mixture is fluffy. Add 3 tablespoons of honey and mix well. Mix in the flour just until the dough holds together. Form the dough into a ball, wrap and refrigerate for at least 2 hours or longer. Divide dough into 4 pieces. On a floured board roll each portion into a 9-inch circle. In a bowl combine 2 tablespoons of honey and the lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. While the cookies are cooling in the refrigerator preheat oven to 350. Bake for 20 to 25 minutes or until golden brown making sure to reverse the baking sheets after 10 minutes, front to back and top to bottom, to ensure even browning. Transfer the cookies to wire racks and cool immediately. Makes 3 dozen rugalach.

This recipe was created by:

Joan Nathan

:) Ms. Foodie

The Italian Omelet

 I found this on the philly website and had to share it. I love eggs!! I love Fall! I love Frittata's!

I make many frittata's but sometimes I forget to talk about them until I make or crave one. So thank you Philly, I love you and many thanks to Italy for such AMAZING WONDERFUL FOOD!!!!!

Asparagus Frittata

3/4 lb. fresh asparagus, trimmed, cut into 1-inch lengths

1/3 cup chopped red peppers

8 eggs

2 Tbsp. water

1/2 tsp. salt

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes

COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.

BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.

BAKE 30 min. or until frittata is puffed and golden brown.

Ms. Foodie