Salted Caramel Brownie Bites

These Salted Caramel Brownies are going to take your brownie game to a whole new level.  Deliciously moist and fudgy brownies topped with ooey gooey melted caramel and chocolate and then sprinkled with chopped pecans.  YUM.

Turtle Brownie Bites

2 cups granulated sugar

½ cup butter

½ cup vegetable oil

1 teaspoon instant coffee

4 eggs

1 cup all-purpose flour

¾ cups unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon salt 1 2/3 cups chocolate chips, divided

30 soft caramel candies

1 tablespoon milk

¾ cup finely chopped, toasted pecans

Preheat oven to 350° degrees. Line a 12 cup muffin pans with liners or baking cups. 

 

 

Stir sugar, butter, oil and coffee in a large, heavy saucepan set over medium heat. Cook, stirring, until smooth and thick; remove from heat. Whisk in eggs, one at a time. 

 














Stir flour with cocoa, baking powder and salt in a bowl; stir into egg mixture until smooth. Stir in 1 cup chocolate chips. Divide batter evenly among baking cups. Bake for 25 minutes or until a toothpick inserted into the centers comes out with just a few moist crumbs. Cool completely in pans.

Heat remaining chocolate chips in a microwave-safe bowl on MEDIUM (50%) for 40 to 50 seconds; stir until smooth. Heat caramels and milk in another microwave-safe bowl on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until smooth. 




 



















Spread an equal amount of warm caramel onto each cupcake. Then pour melted chocolate over each cupcake and sprinkle with pecans. Let stand until set.

 Photography is the property of and copyrighted to Welcome Home.

My 3 Ingredient Biscuits

 My 3 Ingredient Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

Biscuits so light and fluffy you can eat a dozen.  With butter of course!   Only three ingredients and fairly easy to make if you don’t mind folding dough. 

My 3 Ingredient Biscuits

• 
  

 

2 cups self-rising flour (see notes for all-purpose flour)

1 ½ cups heavy cream (do not substitute, heavy cream is a must!)

½ teaspoon sea salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Keep cream cold in the fridge until you're ready to use it. 

Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.

 

 

 

 

 

 

 

 

 

 

 

Place biscuits on a cookie sheet about 2" apart. Bake at 350 degrees for 12 minutes, until golden. Brush with butter. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

Notes

Trust me. You don’t want to try substituting whole or low-fat milk for heavy cream in this simple biscuit recipe! Heavy cream makes all the difference in the world for the best moist and flaky biscuits.

 You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine salt. Mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Turkey Salad with Grapes and Pecans

 Turkey Salad with Grapes and Pecans

When you have leftover turkey, make this simple salad. Turkey Salad with Grapes and Pecans is the perfect blend of savory and sweet. Tender turkey, juicy grapes, crunchy celery and pecans, and creamy mayo come together to create a delicious, versatile dish. I serve it over lettuce, on a sandwich roll…or I eat it right from the bowl! 

 

  Turkey Salad with Grapes and Pecans

    4 cups cooked turkey

¾ cups red grapes halved

½ cup celery diced

½ cup mayonnaise

½ cup chopped pecans

Salt and pepper to taste

In a large bowl, combine turkey, grapes, celery, and mayo. Mix to combine.  Fold in chopped pecans.

 

 

 

 

 

 

 

 

 

 

 

 

Taste and add in any salt and pepper necessary. Mix again and enjoy!

 

Storage

Once made, store this salad in a sealed container in the refrigerator for up to three days. 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Grilled Cheese with Turkey

 

• 
  

Okay admit it. Who woke up this morning craving a turkey sandwich? I know I did. But instead of my usually turkey, stuffing, and cranberry favorite, I decided to warm up some slices of turkey breast, grab some Muenster cheese and make a grilled turkey sandwich! Yum. Tender slices of warm turkey with Muenster Cheese on grilled bread.... That did it for me!

Grilled Cheese with Turkey

4 slices white bread 
1 tablespoon mayonnaise 
1/3 pound sliced turkey 
2 slices Muenster cheese 
1 tablespoon butter, softened 

Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; top with remaining bread. Spread outsides of sandwiches with butter. On a hot griddle, grill sandwiches until golden brown, 3-4 minutes on each side.

• 
  
• 

Quick and Easy Turkey (or Chicken) Wild Rice Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

The perfect soup on a cold Winter Day!  My favorite cozy Turkey or Chicken and wild rice soup recipe is made with the most delicious creamy broth, a generous helping of veggies and greens, plus the classic chicken and wild rice that we all love!

 

Quick and Easy Turkey (or Chicken) Wild Rice Soup

2 tablespoons butter or olive oil

1 small white or yellow onion, peeled and diced

2 medium carrots, diced

2 celery stalks, diced

6 cloves garlic, minced

1/4 cup all-purpose flour

6 cups chicken stock

1-pound boneless leftover turkey 

8 ounces baby bella mushrooms, diced

1 cup cooked wild rice

1 tablespoon finely-chopped fresh rosemary

2 bay leaves

1 cup whole milk

1 cup heavy cream

Salt and pepper to taste

 

Cook the rice and fluff with a fork.  Set aside for later.

 

 

 

 

 

 

 

 

 

 

 

 

Sauté the veggies.  Melt butter or oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add carrots, celery and garlic and sauté for 3 more minutes, stirring occasionally.  Add in the flour and sauté for 1 more minute, stirring frequently.

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the next round of ingredients.  Gradually pour in the chicken stock, stirring the soup frequently as you pour so that the clumps of flour can melt into the broth.  Add the turkey or chicken, mushrooms, wild rice, rosemary, bay leaves and stir to combine.

 

 

 

 

 

 

 

 

 

 

 

Simmer.  Let the soup continue cooking until it reaches a simmer.  Then reduce heat to medium-low to maintain the simmer, cover, and cook for 20-30 minutes or until the chicken is tender. Be sure to stir the soup every 5-7 minutes so that the bottom of the pot does not burn.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the chicken and use tongs to carefully transfer the chicken breasts to a clean plate.  Then you can either dice or use two forks to shred the chicken into bite-sized pieces, and stir it back into the soup.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the remaining ingredients.  Stir in the cream and milk and allow to thicken.  Add the rice and stir until combined.

 

 

 

 

 

 

 

 

Season.  Remove and discard the bay leaves.  Taste and season the soup with however much salt and black pepper you think it needs.

Serve.  Serve warm and enjoy!