Tuesday, October 21, 2014

HAPPY BIRTHDAY!
















My mother woke up in heaven today. She has lived there for 12 years now, and I wonder what she's doing and if she is watching me live a life without her down here on earth. Does she know how lost I am without her sometimes? Does she know how sad it can be? So many memories and so many traditions make it hard not to realize just how empty I am without her. Today is my birthday and this is the day I miss her most. This day is hard for me because it brings back memories of good times past and traditions that are no longer.

I was sent to the arms of an angel.  
When I was a teenager I can remember making a decision one day to take my allowance and spend it on my mother for MY birthday. I loved her so much that I wanted to make sure she knew how happy I was that God gave me to her on that day 14 years earlier. i wanted her to know that I wouldn't have wanted any other mother but her. I wanted to thank her for giving me life and for being the best mom ever. I wanted her to know beyond a shadow of a doubt how much I loved her and that it wasn't about me that day...it was all about her.

So I went out and bought her flowers....not just any flowers. I bought her pink roses...her favorite. And that day when there was cake and ice cream and presents for me to open.... I felt sheer delight when I handed her that bouquet of pink roses. And she cried. And she hugged me for the longest time and told me how good it made her feel. And I remember her taking one of the dried roses when they died and putting in the family album and writing under, "from my baby girl."

And so started a tradition. For the rest of her days with me here on earth, I bought her pink roses on my birthday to thank her for being my Mom. And each year she was just as surprised and cried just as hard as she had the year before.

Later, when she moved to heaven, and I had the heart breaking, gut wrenching miserable task of sorting out her things and going through it all...I found each and every pink rose that she had saved for all those years....all 37 of them...each taped carefully to those pages in that old torn album with the same message underneath and the year it was given. And I cried so hard because that tradition that meant so much to both of us had come to an end. 



My Mom the year before she Moved to Heaven

Oh, I still take her pink roses on my birthday and I sit by her grave and tell her how lucky I was that God chose her as my Mother. But the hug is not there and I can no longer dry her tears of joy as I hand them to her. And the sadness is so profound that it takes me a while to put on my happy face carry on for the rest of the day of birthday wishes and celebration.


I know it's selfish of me to wish she was here because I know she is in a far better place than what this world could ever offer. I know that she is celebrating eternal life with no sorrow or tears or pain. I'm not sure what my mother is doing today in Heaven. I guess I won't know until I go there and find out myself. But here’s what I do know, whatever she’s doing, she’s home. That’s what Heaven is... Home.

~Marty

Monday, October 20, 2014

A SLIDE SHOW JUST FOR YOU!

CLICK HERE TO WATCH AND LISTEN! 















I decided to put this slide show together for you. 

So many of you are asking what kind of recipes are in the Welcome Home Kitchen Magazine and on my Welcome Home Blog. So I decided to put this slide show together for you so you can get a feel for what goes into the magazine each month. You'll see some of my favorite recipes! Some are recipes from the blog and others are brand new and never shown anywhere before. And that's what you'll find in the magazine.

Some of these recipes will be coming up in the new Thanksgiving issue that will be available on November 1st. Take a look and get a feel for what you're missing!

 Click on this link to watch and listen:
http://secure.smilebox.com/ecom/openTheBox?sendevent=4e44457a4e7a6b774d6a413d0d0a&sbhttp://secure.smilebox.com/ecom/openTheBox?sendevent=4e44457a4e7a6b774d6a413d0d0a&sb=1&noFlash=true&showDesktopVideo=true=1&noFlash=true&showDesktopVideo=true

 How do you subscribe? Click on this link for instructions:

http://www.welcome-home-blog.net/2014/08/the-welcome-home-kitchen-online.html


 Want to buy it for just $2 an issue? Visit My Store to order it today! Check out our Easy Pay option:

http://www.welcome-home-blog.net/p/my-store.html

 If you can't afford as little as $5 a month due to a hardship, please contact me.

Thursday, October 16, 2014

Homemade Apple Cake with Vanilla Glaze




One of the most moist cakes you'll ever make. This is one of those throw it all in a bowl, mix it up a little and bake kind of cakes! So easy to make and so delicious! I made one on Sunday and put it in the freezer for one of those cold winter mornings. I snapped a couple pictures of this one for the comment section too.

Homemade 
Apple Cake with Vanilla Glaze

3 cups peeled, diced or sliced Honey Crisp, Fuji, or Gala apples
1 tablespoon sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
2 cups all purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs
1/4 cup apple juice
1 tablespoon vanilla extract
zest of one medium orange

Preheat the oven to 350 degrees. In a medium size bowl, sift together all purpose flour, wholewheat flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.

In a small bowl toss apples, 1 tablespoon sugar, 1 teaspoon ground cinnamon and lemon juice; set aside. With an electric mixer, beat the white and brown sugars with the oil. Add one egg at a time mixing in each one thoroughly. Add the vanilla extract, apple cider and orange zest. 

Slowly stir in flour mixture into wet batter stirring just to combine. Fold in apples and any juices that have accumulated. Pour batter into a prepared 12-cup bundt or tube pan. Bake in preheated oven on the middle shelf for 55-60 minutes or until cake is done. 

Remove from oven and let cool in pan on baking rack for 10 minutes before turning out of pan. While cake cools, prepare the vanilla drizzle.

Drizzle

8 tablespoons (1 stick) butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons whole milk

In a small saucepan, melt butter over medium-high heat. Remove pan from heat and pour butter into a bowl. Add powdered sugar, vanilla, and 3 tablespoons whole milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is thick but pourable. Let cool 5 minutes. Then use to drizzle over warm cake. Frosting will harden as cake cools.

*** Photograph is copyri
ghted and the property of ©Welcome Home. 





Broccoli Cheese Quiche



I love a good quiche that is rich and creamy inside a buttery flaky crust. They make a beautiful presentation and they are just delicious for breakfast, lunch or brunch. I make this one often and it is so good!

Broccoli Cheese Quiche

4 strips bacon
1 cups broccoli, chopped
1 cup grated Cheddar or Colby Jack Cheese
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) pre-baked shell (see recipe below)

Preheat the oven to 350 degrees. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender. Do not overcook or it will get mushy.




Evenly spread the cooked broccoli and bacon in crust, and top it with the grated cheese. Whisk the milk, cream and eggs together. Add salt and pepper. Pour liquid into the baked shell, and bake the quiche for 25-30 minutes. The quiche is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cool slightly and then serve.



Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before serving. 






*** Photograph is copyrighted and the property of ©Welcome Home.













Carrot Cake Cupcakes with Cream Cheese Frosting


























An easy to make classic little treat that I think you'll love as much as I do. These cupcakes are a favorite and always perfect to keep on hand in the freezer for a quick dessert when guests arrive. Moist carrot cake on the inside topped with ribbons of cream cheese frosting on the outside with just a sprinkling of walnuts. Love these little morsels of wonderful! More photos in comment section.

Carrot Cake Cupcakes with Cream Cheese Frosting

2 cups all-purpose flour
2 cups granulated sugar
1 cup of vegetable oil
1 tablespoon of orange zest
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons of baking powder
4 eggs
4 cups freshly shredded carrots (not pre-shredded)
1 cup nuts finely chopped walnuts
1/2 cup of buttermilk (see note below)
1 teaspoon of vanilla extract

Preheat the oven to 350 degrees. Add cup cake lines to your two standard cupcake tins.

Whisk together the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl. Add the shredded carrots. It is important to shred or grate your own carrots and not buy them pre-shredded or you will not get the same moisture level.

In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon. Fold the flour mixture into the carrot mixture by hand being sure not to over mix the batter. Fold in the chopped walnuts.

With a spoon, scoop your batter into cupcake liners and fill 3/4 full and bake for 18-20 minutes or until toothpick comes out clean when inserted in the middle. Remove from tins to cooling rack and allow cupcakes to cool completely before frosting.

Cream Cheese Frosting

12 oz. cream cheese
8 tablespoons butter, room temperature
1 tablespoon pure vanilla extract
4 cups confectioners’ sugar, sifted

With a mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until combine and beat until smooth. Frost cooled cupcakes as desired. Sprinkle with walnuts.

NOTE: Don't have buttermilk? Make your own. Pour 1 tablespoon of white vinegar or lemon juice in a one cup measure. Fill the cup the rest of the way to the one cup line with WHOLE milk. Let sit on your counter for 5 minutes. Stir and you have buttermilk!

*** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.





♥ Creamed Chipped Beef


























I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. But we also used to call it Hamburger gravy and put ground beef in it when we were little. Sometime...s my Mom served it over mashed potatoes and it was a real treat! It is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty. I like to use Beardsley's dried beef in a jar as I find it the most tender and lean. 


Creamed Chipped Beef 

2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!

Photograph property of ©Welcome Home

Wednesday, October 15, 2014

♥ Ham and Cheese Waffles



























Ham and Cheese Waffles

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup

Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

http://www.bonappetit.com/recipe/ham-and-cheese-waffles

Pecan Pancakes

























I love the Pecan Pancakes at Crackle Barrel. I love the crispy edges and that wonderful flavor of toasted pecans. I decided one day to make my own and this my friends is right on the mark for the identical recipe for Cracker Barrel Pecan Pancakes. You'll love them!

Pecan Pancakes

2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 tablespoon Sugar
2 cups Buttermilk
1 Egg.
1 cup Chopped Pecans

Combine dry ingredients in a mixing bowl, Add in the buttermilk and combine, Add in the egg and mix until just combined. Pour baking mix onto a hot griddle, add chopped pecans to the batter prior to flipping the pancakes. Flip the pancakes when the bottoms are golden brown. Enjoy with warm syrup.

*** Photograph is copyrighted and the property of ©Welcome Home.

Five Cheese Quiche

























Quiche anyone? I love making these for breakfast or lunch. They are just perfect when a friend comes to visit. They're easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share. But I have written the recipe for a 9 inch quiche. 

Creamy Cheese Quiche

3/4 cup heavy whipping cream
2 large eggs
1 pinch of salt
1/8 teaspoon pepper
3/4 cup Swiss cheese shredded
3/4 cup Monterey jack cheese
1/2 cup mozzarella cheese shredded
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced
1 (9 inch) pre-baked pastry shell (see recipe below)

1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

Scatter shredded cheeses over bottom of pastry and add chopped ham. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling.

*** Photograph is copyrighted and the property of ©Welcome Home.

Tuesday, October 14, 2014

FRIED OYSTERS





Those of us from Maryland just love their seafood and that is why you will find so many recipes for every kind of seafood you can imagine here at Welcome Home.  I love every fresh fish, shrimp, lobster, crab and fried oysters when they are cooked to perfection!   And that's what I bring you today my friends. Delicious breaded fried oysters.

Now fried oysters should never have a fishy smell or taste.  If they do, it means they are not fresh.  So make sure you know where they come from and when they are caught.  I only buy my fresh seafood from Aunt Margaret's Crab Cakes and Seafood because I know that it's fresh.  And now you can order your seafood fresh and get a discount just because you're a Welcome Home fan!  Just type in the code AM0024 at the time of checkout and save!

Fried oysters 

1 pint shucked oysters
1 egg, beaten
1/4 cup corn starch
1/4 cup buttermilk
1 cup Panko breadcrumbs
Salt, black pepper and Old Bay Seasoning to taste
Oil for frying

Drain the oysters and pat dry with paper towels.


I only get my fresh seafood from Aunt Margarets!


In a shallow bowl, mix together the egg and buttermilk.  In another bowl add the cornstarch and in the last bowl, mix together the panko, salt, pepper, and Old Bay.





In batches, dip the oysters into the cornstarch, then into the egg mixture, and then into the panko. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.


In a large, heavy skillet heat 1/2 inch of oil on medium heat until it starts to shimmer....not to the smoking point, but just to the shimmering point. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light golden brown.



Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels.

















Go to Aunt Margaret's Crab Cakes online for all your fresh seafood.  Click on this link:

 http://www.auntmargaretscrabcakes.com/

Enter the code AM0224 at the time of check out get a nice discount for being a Welcome Home fan!

Photographs are the property of and copyrighted to ©Welcome Home 2014