Thursday, April 22, 2021

Crispy Potato Skins

 

Saturday, November 14, 2020

Crispy Potato Skins

 

 

 

 


 

 

 

 

 

 

 

 

I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one! 

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.



 

 

 

 

 

 

 

 

 

 

 

In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.

 

 

 

 

 

 

 

 

 

 

 

 

Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.


 

 

 

 

 

 

 

 

 

 

 

 

Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are!  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So Good!!!!

 


 

 

 

 

 

  

 

  

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Tuesday, April 6, 2021

Fried Egg and Ham Sandwich

 

 

 

 

 

 

 

 

 

 

 

 


 


What a delicious way to start your day! This super easy and quick fried egg, cheese and ham sandwich comes together in less than seven minutes making it a great breakfast for any morning!

White bread

Ham steak

Eggs

Butter

Fry the egg

Add two tablespoons of butter to a large non-stick skillet over medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. 

 

 


 

 

 

 

 

 

 

 

 

 

 

Cook the eggs until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside. 

 

 


 

 

 

 

 


 

 

 

Add another pat of butter to the same skillet and add your ham slice. Fry until lightly browned and warmed through. Remove from skillet and set aside with your fried egg.


 


 

 

 

 

 

 

 

 

 

 

Next, Spread some butter on one side of each slice of your  bread. Place the slice buttered side down in the same skillet you fried your ham and egg. Fry the one side of the bread until golden brown. 

 

 


 

 

 

 

 

 


 

 

While in the skillet, add your ham and then top it with your fried egg.  If you want cheese, now is the time to add it.  Next lay your second slice of buttered bread on top of the ham and egg, being careful not to push down on it if you want to keep the yolk runny.

Once the bread is brown on the other side, remove and serve. 


 

 

 

 

 

 


 

 

 

 

 

 

Notes

Use good quality bread.  It really does make a difference.

Butter makes the bread brown so nicely and adds fabulous flavor.  You can use salted or unsalted butter.

If you like your eggs runny don’t push down on the sandwich.  It will all come together as everything melts and browns.

Fry the ham slice until a little crispy on the edges, makes it even better! 


 


Photography is the property of and copyrighted to Welcome Home.

Strawberry Cream Cheesecake

 

     





















What is it about cheesecake that makes you have to have at least one piece?  Is it because its so creamy and smooth and so decadent?  Is it because it’s not too sweet but just sweet enough?  Maybe because you can change the toppings to whatever you’re in the mood for.  I love that they are so easy to make!  

Strawberry Cream Cheesecake

Crust
 34 cup graham cracker crumbs
34 cup pecans, chopped pieces
3 tablespoons unsalted butter 

Filling
4 (8 ounce) blocks cream cheese, room temperature
4 eggs, room temperature
14 cups sugar
2 teaspoons vanilla
1 tablespoon fresh lemon juice

Topping
2 cups sour cream
14 cup sugar
1 teaspoon vanilla
 
Glaze
1 quart medium size fresh strawberries
1 tablespoon cornstarch
1 (12 ounce) jar raspberry jelly
14 cup water

Preheat oven to 350 degrees and put oven rack in center. Lightly butter a 9" spring form pan.  Mix together the crust ingredients and press into bottom of pan. 

 
























 
 
 
Prepare filling. Beat cream cheese with mixer. Add remaining ingredients and beat until smooth. Pour into pan and bake for 50 to 55 minutes. Let stand 10 to 15 minutes.  Then cool for at least 2 hours.  


Mix together topping ingredients and keep refrigerated until ready to use.  When the cake is done, put the topping mixture on top starting at center to within 1/2 inch of edge.  Bake for 5 more minutes.

 
























 
 
 
Wash and hull strawberries. Dry completely on paper towels. In saucepan combine a little jelly and cornstarch.  Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly. 

 
























 
 
 
Cool to lukewarm stirring occasionally. Arrange the berries with tips pointing upward on top of cake. Spoon the glaze over the berries. Store in refrigerator.

 








 

 

 

 

 

 

 

 

 


Photography is the property of and copyrighted to ©Welcome Home.

Monday, April 5, 2021

Ham and Egg Cups


























 

 

 

I mean seriously…how simple can it get?  So simple and quick and delicious! This is the perfect breakfast when you are short on time.  Love this recipe.


Ham and Egg Cups

Non-stick cooking spray
6 slices deli ham
1 cups shredded Cheddar
6 extra large eggs
Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 6-cup muffin tin with cooking spray.

 

  

























Line each cup with a slice (or two depending on thickness) of ham and to with shredded cheese. 

 



 































Crack an egg in each ham cup and season with salt and pepper. 


           






























 






Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks). Garnish and serve.






Photography is the property of and copyrighted to ©Welcome Home.