♥ Roast Chicken with Lemon Butter

One of my favorite dinners to make because it is so simple and so good. This is a great recipe for roast chicken as you can taste just a touch of lemon. My Dad says I made the creamiest mashed potatoes and fresh peas are always a great si...de. Doesn't this just spell comfort food?

Roast Chicken with Lemon Butter

1 whole Chicken, Rinsed & Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Salt And Pepper, to taste

Preheat oven to 425 degrees. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
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Creamy Mashed Potatoes

2 lb Yukon gold or russet potatoes, peeled and cubed
1/2 cup of butter
½ cup evaporated milk (more or less as needed)
Salt and pepper

In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Add potatoes and cook uncovered for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain potatoes very well in a colander and transfer them back to the pot which will dry them out a little more. Add butter and milk and whip at medium low speed with a hand mixer until smooth and creamy. Feel free to add more butter and milk a little at a time to get the consistency you want. Season with salt and pepper while mixing.
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Chicken Gravy

2 cups of drippings from roast chicken
1/2 cup cold water
1 tablespoon corn starch (or more as needed)
salt and pepper to taste

In the bottom of the baking dish after roasting the chicken in the oven. Pour the drippings into a large sauce pan. If there is lots of fat skim some of it off. Heat the drippings up, over medium- heat and bring it to a boil.

In another bowl add 1 tablespoon corn starch to 1/2 cup of cold water. Mix till all the lumps are out of the corn starch and it is well mixed… then you can slowly add it your chicken drippings. Whisk the whole time, to prevent lumps. Stir at a full boil for 1 minute, then turn heat off and let stand for 1 minute. Salt and pepper to taste. Serve over chicken and mashed potatoes.

If you like your gravy a little thicker add a little more corn starch to your “corn starch water mixture”

Photography ©Welcome Home

♥ Progressive Collapsible Cake Carrier

I love this food carrier....I am always baking cupcakes, pies and layer cakes and even deviled eggs to take to parties and cookouts. I could never find a carrier that would work for me. If I baked a three layer cake the frosting would alway...s touch the top. Cupcakes and deviled eggs would slide everywhere. But this past week I ordered this carrier and I love it.

It is collapsible so I can make it tall for cakes or short for pies and deviled eggs! I can even fit a tall 5 layer cake in it and it holds up 12-24 cupcakes. And the best part...I can collapse it and store it flat in my cabinet!

Thought I would share my find with you today.....here's the link if you're interested. Remember, anything you buy through Welcome Home supports the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while they wait for their forever homes. So any purchase through my page goes to support a good cause.

http://www.amazon.com/gp/product/B00AZSCTMO/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00AZSCTMO&linkCode=shr&tag=welchome08-20&qid=1376943980&sr=8-1&keywords=progressive++cupcake+and+cake+carrier

♥ Humming Bird Cake

Humming Bird Cake

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar...
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup pecans

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

http://www.mandyeats.com/?p=1580

♥ Chocolate Covered Bananas

What a treat! I love chocolate covered bananas...especially frozen! Try these for a refreshing treat....easy to make too!

Chocolate Covered Bananas

5 bananas, very ripe
5 popsicle sticks ...
3 cups chopped chocolate
3 tablespoons butter, cut up

Make sure your bananas are very ripe so they will be sweet and soft but not past the ripe stage where the peel has turned to brown. Peel bananas and place on sticks. Line a cookie sheet with waxed paper or parchment paper. Place bananas on the cookie sheet in the freezer for at least 10 minutes or longer. Heat chocolate with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

Toppings:

Chopped nuts
Coconut
Cookie crumbles
Colored sprinkles or chocolate jimmies
Mini chocolate chips
White chocolate drizzle

Photography ©Welcome Home

♥ Red Velvet Cupcakes with Cream Cheese Frosting

 I don't think there is a prettier cupcake than a red velvet cupcake with cream cheese frosting. Who says you have to wait until Christmas or the Valentines day to make them...they are good all year round and I made these just for you! 

Red Velvet Cupcakes with Cream Cheese Frosting
 

  

For the Cupcakes

1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees and line 12 muffin tins with cupcake liners. I use red ones. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.              

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. 

























For the Cream Cheese Frosting  
                                               

16 ounces cream cheese, room temperature
1 1/2 cups powdered confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold

Beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Either spread the frosting with a knife or offset spatula, or use a large star-tip to pipe the frosting as I did. Garnish with red sprinkles, or red sugar or do what I did and use red cake crumbs.

♥ A Gift of 86,400 Seconds.

I asked God what he would have wanted me to learn by now and God replied.....

"I would have wanted you to learn that each day of your life I give you a gift of 86,400 seconds. I would like you to use   just one to say, thank you."

 

 

 

 

 

 

 

 

 

 

From my book, Life's Lessons: What God Would Have Wanted Me To Know By Now. 

Available at: http://store.blurb.com/ebooks/195682-life-s-lessons

Photography from my garden....©Welcome Home

♥ Blueberry Lemon Streusel Coffee Cake

BlueBlueberry Lemon Streusel Coffee Cake

Crumb topping

1/2 cup flour
1/3 cup sugar...
1/8 teaspoon salt
Zest of 1 lemon
1/4 cup ( 1/2 stick) butter, cubed, at room temperature

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until
it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.

Cake

6 tablespoons butter, at room temperature
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/3 cup sugar, divided
Zest of 1 large lemon
2 eggs
1/2 cup buttermilk
2 cups blueberries, fresh or frozen, divided
Crumb topping, chilled
Juice of 2 lemons (about 6 tablespoons)

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

In the bowl, using a mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.

Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries. Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking. 

Lemon Glaze                                                                               

In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. (The glaze will bubble while cooking and may need to be removed from the heat to check that it is the proper consistency.) Remove from heat and set aside in a warm place.

Remove the cake from the oven and drizzle the warm glaze over the entire cake. Cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.

Photography ©Welcome Home

♥ Mom's Southern Coconut Cake

My Mom's favorite cake was a coconut cake. She taught me how to make it when I was young and I never missed a year that I did not make it for her on her birthday. It is now my favorite cake to make and always a success! People love my Sout...hern Coconut Cake. I just made it this past weekend for all of you.....


Mom's Southern Coconut Cake 

1 and 1/2 (3 sticks) butter, softened
2 cups granulated sugar
3 cups all-purpose flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut

Buttercream Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, sifted
6 ounces sweetened shredded coconut for for topping

Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

Frosting:

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.

Photography ©Welcome Home

♥ Welcome Home Casey

           Casey

 

Hello everyone...meet Casey. He was supposed to die today. But his hopes and dreams of finding a new friend came true this afternoon. I believe every living thing comes into our lives or crosses our path for a reason and it is so well plan...ned in advance. Here is Casey's story.

On the first day of every month for the last year, I have been driving about 40 miles up North to the No Kill Advocacy Group to drop off these big 50 pound bags of dog and cat food along with a check for any of the proceeds that come in from the sale of my books. But I have been feeling a little under the weather for the past few days so I decided to wait until I felt a little better and had more energy to lift all those heavy bags.

Today my brother stopped by to ask if I needed anything while he was out shopping. I told him that it would be most appreciated if he could load those big bags of food and take them to the shelter for me. He said he was going right by there and wouldn't mind doing that for me at all. So he loaded up the bags and I handed him a check for the proceeds from the sale of my new cookbook, made out to them.

These are such good people who are so dedicated to saving the lives of dogs and cats who are put to death while waiting for a friend to come find them. They appreciate whatever you can do to help and so I am always happy to do whatever I can. I was especially eager to present them with this big donation as I had never donated that much before. Those of you who bought my new cookbook made that happen. I usually say hello, hand them the food and the check and stay and chat about all the good things they have done. I never go back to the kennels where the dogs are waiting because I can no longer bear to see them or hear them cry. I always feel happy when I am there and sad when I leave.

I went on about my day and then a few hours later there was a knock at my door. It was my brother who had come to introduce me to his new life long friend Casey. You see the SPCA had picked up Casey after someone spotted him on a 5 lane highway dodging cars. He was scared and hungry and lost. His fur was long and dirty and so matted that he couldn't see. So they cornered him and put him in a cage to transport him back to the kill shelter.

No one claimed Casey. It had been 150 hours and today was the day that his time at the kill shelter was over and his life would end. But that wouldn't be. Because today also just so happened to be that day each month that the NO KILL group goes to the SPCA and rescues dogs that are no longer welcomed there....like Casey. He was the only one scheduled to die today and so they took him back to their facility and gave him a bath and a haircut and all his vaccinations. They checked him out and gave him a clean bill of health and started calling around to find him a foster home.

So in walks my brother....he told them he was there to drop off a check and some food for the dogs and cats. They told him to have a seat and someone would be out to help him unload the bags. He said he heard one of the volunteers on the phone talking about this little dog named Casey and how badly he needed a home. He said he listened for a few seconds and then this overwhelming feeling came over him that said, "stand up and go over to the counter and ask if you can adopt the dog."

He said he began to argue with himself that he already had a dog that he had adopted three years earlier and that he didn't need another one. But he said the conviction was strong and didn't leave. He began to fight with himself and had this hilarious internal dialogue that kept going back and forth. "I don't have the time for two dogs." "Dogs are expensive." "Dogs demand far to much time and energy and I have more than I can handle with one dog."

He stood up and heard himself say, "where is this little dog Casey?" "How long is the adoption process?" "I'm in a hurry but maybe if it wouldn't take too long, I might consider adopting another dog."

They brought Casey out on a leash and he took one look at my brother and broke free to run to him as if he had known him forever. He looked up at my brother as if to say, "where you been?" "What took you so long?" And it was love at first sight. They were meant to be.

My brother brought him straight to my house to tell me what he had done and to introduce me to his new friend. Later he called to tell me that when he carried Casey into his house to introduce him to his other dog, it was an instant friendship and they have played all afternoon until they were exhausted and both snuggled up side by side sound asleep.

The No Kill Shelter decided to waived the adoption process and all the fees in exchange for the chance to save Casey's life. I snapped this picture of this newest member of our family for all of you to see. Click on the photo and feel the love. This was meant to be. It was well planned out and it played out perfectly. Casey was supposed to die today but instead he will be loved more than he could ever imagine for the rest of his life.   Welcome Home Casey. Welcome Home.

 

Story and photography ©Welcome Home

♥ Black Tiger Swallow Tail

Black Tiger Swallow Tail

Look what was sitting on my deck this morning. He was laying very still and he let me take his picture before he flew away. This is a beautiful Black Tiger Swallow Tail and he is so handsome. Click on the photo and look at his two red dots on his lower wings. Butterflies develop what are called "eyes" to scare their predators.

Photography ©Welcome Home

♥ The beautiful Monarch Butterfly

The beautiful Monarch Butterfly

"If nothing ever changed, there wouldn't be butterflies."

♥ Perfect Home Fries

Perfect Home Fries

2 tablespoons bacon drippings
2 tablespoons butter

5 medium/large red potatoes, diced

1 small sweet yellow onion, diced

1-2 teaspoons seasoned salt

 black pepper to taste

Melt bacon grease in heavy skillet (I use my cast iron skillet) until it begins to sizzle. Add the butter. Carefully add the potatoes and onion to the skillet.

Sprinkle the salt and plenty of black pepper over the potatoes and stir gently until all of the mixture is coated in the grease.

 Cover with a lid and cook for 25-30 minutes, until potatoes are fork tender. Turn up heat to medium high and brown potatoes until brown and crisp. Continue to stir potatoes every few minutes or so to prevent burning/sticking.

If you don't have bacon grease on hand, fry 5-6 bacon strips until crisp and drain on paper towel. Use the grease to fry potatoes and if you'd like add crumbled bacon to recipe.

 

You can also add green or red peppers, sausage, cheese or anything else you desire to this dish.

 

Photography ©Welcome Home

♥ Fresh Panko and Coconut Crusted Tilapia

Fresh Panko and Coconut Crusted Tilapia

4 tilapia fillets (or any other firm, white fish, such as cod)
1/2 cups coconut cream or milk
½ cups almond meal, ground almonds or almond flour
1 cup finely shredded unsweetened coconut
1 cup panko breadcrumbs
salt and pepper to taste
Old Bay Seasoning

Preheat oven to 350 degrees. Mix together Panko and coconut, salt and pepper and set aside. Pour coconut milk in shallow bowl for dredging.

Pat and dry fish fillets. Sprinkle both sides with a pinch or two of salt and pepper and just a light sprinkle of Old Bay. Dredge fillets first in coconut milk and then in panko and coconut mixture. Turn to ensure everything is coated well. Let them sit at room temperature for 15 minutes.

Spray a baking pan with non-stick spray and carefully lay the fillets on pan. I also use parchment paper to cover my pan before baking fish. Bake at 350 degrees for 12-15 minutes until fish is white and flakes easily in the center.

NOTE: Coconut Cream or Milk is found where they sell ingredients to make mixed drinks at your grocery or liquor stores.

Photography ©Welcome Home

"Life's Lessons...What God Would Have Wanted Me To Know By Now."

 As I get older each year, I find that I think a lot about my past. I often wonder if I've truly learned any lessons from past experiences in my life. I decided to ask God what are some of life's lessons that he would have wanted me to learn... by now. And God replied.....

"I would have wanted you to learn that it's important to hold hands and cherish the moment, for some day that person will not be there again."

From My Book, "Life's Lessons...What God Would Have Wanted Me To Know By Now."

http://store.blurb.com/ebooks/195682-life-s-lessons

♥ YELLOW TIGER SWALLOW TAIL

From my garden...

"It's the end of the world," said the catepillar. "It's just the beginning," said the butterfly.

Photography ©Welcome Home

♥ Chicken Alfredo Pasta Bake

Another one of my favorite dishes to make. I love my pasta in a rich creamy alfredo sauce. This sauce is wonderful and I use it with different types of pasta. I might add shrimp and linguini or Italian sausage and penne pasta. I like to change it up from time to time for a whole new look and taste. This time I used chicken and rotini pasta. It is delish! Don't forget to click on the photo for drool mode!

Chicken Alfredo Pasta Bake

1 lb spiral pasta (cooked according to package directions and drained)
2 cups of diced chicken breasts (I use Tyson Grilled chicken strips or I use a rotisserie chicken)

1/2 cup parmesan cheese for top
2-3 cups shredded mozzarella cheese for top
Alfredo Sauce

½ cup butter
2 cloves garlic, minced
2 cups heavy cream
¼ teaspoon white pepper
½ cup grated parmesan cheese
¾ cup mozzarella cheese for sauce

Boil pasta as directed and drain well. Return to pot but off the heat just to absorb excess liquid.

Melt butter in a medium saucepan over medium-low heat. Add the garlic, cream, white pepper and bring the mixture to a simmer. Stir often. Add parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and become smooth. Add the mozzarella cheese and cook until smooth.

Combine chicken with the cooked pasta, and 1 cup of mozzarella cheese. Stir in alfredo sauce. Pour the mixture into a 9 x 13 casserole dish. Mix together the 1/2 cup of parmesan and the 2-3 cups of mozzarella cheese. Cover top of casserole with the cheese mix and bake in the oven at 350 degrees for 25-30 minutes or until cheese has melted and starting to brown.

Recipe and photography ©Welcome Home

♥ White Chocolate Cheesecake with Glazed Raspberries

White Chocolate Cheesecake with Glazed Raspberries

For the crust

3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and melted butter until moistened.
Pour into a spring form pan. Press the crumbs into the bottom of the pan and about 1-inch up the sides.
Bake for 10 minutes. Cool to room temperature.

Cheesecake

1/3 cup whipping cream

1 cup good quality white chocolate chips

3 eight ounce packages ounces cream cheese

1/2 cup sugar

3 eggs

3 teaspoons pure vanilla extract

1 cup whipping cream for cheesecake batter

Over low heat in a small saucepan, heat 1/3 cup of whipping cream until scalding. Stir in the white chocolate until melted. Set aside while you make the rest of the batter.

Cream together cream cheese and sugar until creamy and then add one egg at a time beating well after each one. Add the vanilla extract and the melted chocolate. Finally blend in the 1 cup of whipping cream.

Pour your batter into your prepared crust and bake in a water bath at 325 degrees for about 60 minutes depending on the size of your pan. The cheesecake will be slightly brown around the edges. It will be slightly wobbly just at the center. Allow the cheese cake to cool on a wire rack at room temperature. When completely cool remove the cheesecake from the spring form pan by running a sharp knife around the outside edge before removing the sides of the pan and then run a knife under the crust to release it from the pan’s bottom. Cover the top with fresh raspberries and drizzle with raspberry glaze

                                                                                     For the raspberry glaze

1/2 cup seedless raspberry jam

1 tablespoon water

Place the jam in a small saucepan. Heat the saucepan over low to medium heat on the stove, stirring occasionally with a wooden spoon. Add about 1 tablespoon of water and stir constantly over low heat, until the berries begin to break down and the sauce develops a thinner, pourable consistency. Taste and add sugar or a little honey if you want it sweeter. Turn off the heat when the sauce has reached the consistency you desire. Let it cool for 10 to 15 minutes or until it's still thin enough to pour but no longer piping hot. If the sauce thickens too much, simply reheat it on the stove for a minute or two.

NOTE: I bake my cheesecakes in a springform pan that has the bottom and sides wrapped in multiple layers of heavy duty aluminum foil. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I usually use a 12 inch cake pan. Then I pour boiling water into the larger pan filling it 1/2 of the way to the top. I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil.

Photography ©Welcome Home

♥ Baked Rotini in Meat Sauce

 

 

 

 

 

I love making different pasta bakes with different sauces and cheeses...they are the ultimate comfort food. Lots of gooey cheese and rich sauce. Serve it up with garlic bread and a salad and you have a great meal. And Pasta bakes are always even better the next day! Click on photo for drool mode.

 
Baked Rotini in Meat Sauce

1 lb ground beef
1 lb sweet Italian sausage
2 tablespoons olive oil
1 small can diced tomatoes in juice
2 tablespoons tomato paste (if you want a thicker sauce)
2 cups of your favorite pasta sauce (see my choice below)
1/2 tsp dried oregano
1/2 tsp dried basil
1 large onion, diced
3 cloves garlic, minced
16 oz sour cream
2 cups whole milk shredded mozzarella
2 cups of shredded Provolone cheese
2 cups shredded parmesan cheese
1 (16 oz) box of Rotini pasta

Preheat oven to 375 degrees. In a large skillet, heat olive oil and then saute onion and garlic until just tender. Add sausage and ground beef and break up into pieces with a wooden spoon. I like my ground beef chunky so I leave large pieces. Drain any excess oil from meat mixture and return to stove. Add the canned tomatoes, your favorite sauce (I only use Ragu Chunky Tomato Onion and Garlic). 

Turn the heat to medium high and add basil and oregano to suit your taste. If you want a thicker meat sauce add in your two tablespoons of tomato paste. Cover and let the sauce come to a low boil. Then turn down the heat to a low simmer for about 20 minutes.

In the meantime boil pasta according to directions and then drain well and return to pot.

Mix the cheeses all together in one bowl. Pour half of the pasta into bottom of buttered casserole dish. Sprinkle half cheese mix on top of pasta. Layer half the meat sauce on top of cheese. Spread sour cream on top of sauce all the way to the sides of the dish. Add the remaining pasta. Add another layer of cheese, reserving some for the top.

Pour the remaining meat sauce and then finally add the remaining cheese all over the top. Bake in the oven for about 15-20 minutes or until cheese is melted on top and has started to brown.

Recipe and Photography ©Welcome Home

♥ Four Layer Red Velvet Cheesecake

My elderly neighbor, Jack Dulaney, stops by from time to time to bring me something from his garden. He turned 90 last Friday and I wanted to make his favorite cake and invite him over to celebrate his special day. Jack is a widower and I have kind of adopted him as the grandfather I never had the chance to meet and it has been a joy calling him my friend. Usually people make this wonderful cake for the holidays because of it's rich red color, but Jack loves it anytime! I decided to add a little twist and make it a cheesecake and he loved it. We enjoyed coffee and cheesecake last Friday afternoon for Jack's 90th birthday.

Four Layer Red Velvet Cheesecake

For the cheesecake:
10 ounces cream cheese , room temperature
3/8 cup sugar
1/4 teaspoon finely grated lemon zest
1/4 tablespoon fresh lemon juice
1/8 teaspoon coarse salt
1 large egg
1/4 cup sour cream

For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cup vegetable oil
1 cup buttermilk
2 tablespoons red food coloring,
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

For the frosting:
2 (8-ounce) packages cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Line the bottom of four 8 inch spring form cake pans with parchment paper cut in circles. Then wrap each cake pan bottom and sides with heavy aluminum foil. Pour in filling into the pans then place in a roasting pan. Pour boiling water into the roasting pan until it comes halfway up the side of spring form cake pans. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge and let cool completely without removing the cheesecake from the pan. Cover the pan and chill for at least 3-4 hours, then wrap in plastic wrap and freeze.

Preheat oven to 350 degrees. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. In a bowl of an electric mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar until well combined. Add dry ingredients in three additions and beat at low speed until smooth, about 2 minutes after all the dry ingredients have been added. Divide batter evenly between 4 greased and floured 8-inch round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

Frosting

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Putting it all together

Place one of the 8 inch cakes on a cake stand. Remove one of the cheesecakes from freezer, unwrap, and remove from the pan and peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. Place another 8 inch cake on top of the cheesecake, and continue doing this with all four layers of cake and cheese cake. Then frost entire cake with cheesecake frosting. I topped it with a maraschino cherry but you can decorate how you'd like it. Try some shaved white chocolate or some sprinkles of red cake crumbs.

NOTE: In the photo, I used only two layers and with a serrated knife, I sliced them in half to form the four layers. I did the same thing with the cheese cake after allowing them to thaw a little before slicing them to fit the cake layers. But for a more impressive tall cake, use all four layers of each.

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♥ Shrimp Cocktail

My lunch today. I love shrimp cocktail as an appetizer before a meal when I go out to dinner but why not have it as a main course for lunch? Here's how I make mine.
Shrimp Cocktail

First I brine the shrimp. I buy them raw but already cleaned at the seafood counter.

For the brine:
1/4 cup kosher salt
1/4 cup sugar
2 cups cold water

For the cocktail sauce:

1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish (more or less to taste)
1 teaspoon sugar
pinch of black pepper
1/2 teaspoon kosher salt

1 tablespoon olive oil
Sprinkle Old Bay seasoning, optional

Rinse the shrimp in cold water. Then add them to a bowl with the brine mix and refrigerate them for about half hour.

Mix tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor or blender and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Preheat oven to 425 degrees. Place a baking sheet in hot oven and heat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired, or a little salt and pepper.

Place shrimp onto a sizzling hot sheet pan and roast at 425 degrees for about 5-7 minutes or until just starting to turn pink. Turn the shrimp when they come out of the oven and let the heat from the pan finish cooking them until they are cool enough to place on your serving platter. Eat warm or you can chill them to serve later.

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♥ Garlic Shrimp Over Pasta

 Can you tell I bought too many shrimp this past weekend? It was on sale at my local grocery store, But shrimp is so versatile and you can use it in so many ways. This dish is one of my favorites One of my favorites. It's simple, fresh an...d soooo good! It's one of those dishes that gets better the second day! I think you'll love this one.....click on the photo for drool mode!






Garlic Shrimp Over Pasta

1 tablespoon butter
1 tablespoon Extra Virgin Olive Oil
1 garlic clove, minced
1 small shallot, minced
1/2 lb medium to large shrimp, cleaned and tails removed
¼ cup Parmesan cheese, shredded
2 cups farfalle pasta, uncooked
Salt & pepper
Dried red pepper flakes (optional)

Bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta until al dente and drain well but reserve about 1/4 cup of pasta water and set aside.

Melt the butter and olive oil in a large skillet over medium heat. Cook the minced garlic and shallots for 2-3 minutes until tender. Add the shrimp to the skillet along with 2 tablespoons of the pasta water. Season with salt and pepper. Saute and stir constantly until shrimp have turned pink. Add the pasta to the skillet and mix until cheese melts and blends in well. Using a vegetable peeler, shave sheets of Parmesan cheese onto pasta and serve immediately.

 

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♥ Strawberry Glazed Cheese Cake

For this little delightful dessert, I baked a vanilla cake just to keep  it simple. I sliced the layer in half and between each layer I spread a generous amount of no-bake cheesecake filling. Then I topped it with some fresh whole strawberries.  To top it all off,  I poured on a strawberry glaze. It's incredible!

Strawberry Glazed Cheese Cake

1 super moist vanilla cake mix
1 egg
milk
butter, melted

Follow the directions on any super moist vanilla cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and then follow the directions for baking. Once cake has finished baking, allow it to cool completely.

No Bake Cheese Cake Filling
24 oz cream cheese (room temperature)
2/3 cups plus 6 tablespoons sugar
1 1/2 cups whipping cream
1 tablespoon pure vanilla extract

In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream.
 

Strawberry Glaze

2 pounds (32 oz.) fresh strawberries, stems removed
1/2 cup sugar
2/3 cup water
2 teaspoons lemon juice
1 tablespoon corn starch

Combine the water, strawberries, sugar, and lemon juice in a large saucepan on high heat. Stir thoroughly while bringing it up to a boil. After the mixture begins to

boil, reduce the heat to low, and allow to cook for up to ten minutes, occasionally stirring throughout. As the strawberries soften, use a wooden spoon to break them in pieces to release the flavors from the strawberries.

Remove from heat. Using a strainer, pour liquid into a bowl ensuring to press as much juices through strainer with wooden spoon. Dispose any of the solid strawberries leftover from mixture, and return liquid to pan on low heat. Meanwhile, whisk the cornstarch with 3 tablespoons of water in a small bowl. Then, pour into the simmering pan of strawberry juice. Increase heat to high, and continue to whisk the mixture until it thickens into a glaze (approximately 3-5 minutes). Remove glaze from heat, and pour into separate bowl to cool down. Once the glaze has reached room temperature, place in refrigerator until it is chilled.

Cake Assembly

Make cake as directed and cool completely. With long serrated knife, slice one cake layer in half lengthwise to make it evenly flat on top. Generously pour and spread cheese cake filling on top of bottom layer and top with second layer. With flat spatula spread more filling all around the sides and top. Place fresh strawberries on top of cake and top with strawberry glaze. If desired, apply cake crumbs to the sides of cake for an added garnish. 

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Giant Ornamental onion plant

 From my garden...these are Alium also known as Giant Ornamental onions. They are definitely a show stopper in the garden with their purple softball-sized flowers and strong stems that reach 3- 4 feet tall.

Ornamental onions perform beautifully, blooming late spring through early summer; they add a different, spectacular architectural dimension to the garden and they are also wonderful for cut and dried flowers.

♥ Fried Cornbread

 

Fried Cornbread (Also Called Hoe Cakes)

1 ½ cups of Yellow Self-Rising Cornmeal
2/3 cups Buttermilk
1 Egg, whisked
½ teaspoon of salt
... Oil for frying
Place the cornmeal in a medium sized mixing bowl. Crack the egg, whisk it with a fork and add it into a well formed in the center of the cornmeal. Add the buttermilk. Add the salt. Stir the mixture just enough to incorporate the ingredients. If the batter is dry, add a little more buttermilk as needed for a smooth consistency.

Test your oil for proper frying temperature. Drop a spoonful of the batter into your skillet. Adjust the amount depending on the size you desire. If necessary, use the back of the spoon to spread the batter out. You want thin hoe cakes. Watch for the edges to brown then, carefully flip the hoe cake over. Fry until the hoe cake is golden brown on both sides. Remove from oil, place on folded paper towels and let drain.

Repeat the process. You need two hoe cakes for each sandwich. Serve warm and enjoy.

http://www.tasteofsouthern.com/collard-sandwich-recipe/