♥ Prayer For The Hungry

 

As we look forward and plan our wonderful Thanksgiving dinners this year, please take a few seconds to think of and pray for those that are less
fortunate. Please make a pledge to help those that
have no one and very little of their own. ...And tell yourself that from this day forward you will try to make a difference.

I have always said that if there was a little box on our tax returns that asked if we care to donate just $1 dollar to feed the hungry in this country, we could start to wipe out hunger in America.

 

Prayer For The Hungry

"Oh, God, when I have food
help me to remember the hungry;
When I have work, help me
to remember the jobless;

While I am in my warm home,
help me to remember the cold and the homeless;
When I am without pain,
help me to remember those who suffer.

And in remembering those less fortunate,
please help me to destroy my complacency;
and please stir my compassion,
so that I am concerned enough to help;
By word and by deed,
those who cry out for the very things I might
take for granted.

Thank you God for all that I have. Help me find a way to give to others that need more than I.

Amen.

My Mother's Lap

My Mother's Lap

I have so many wonderful memories of the loving relationship I had with my Mom when I was growing up. I am always reluctant to allow myself to get too deep in remembering them all as it hurts far too much.

But of all the ...memories I cherish, it is the memory of always laying my head in her lap whenever I needed her. It was the safest place to be when my heart was broken. It was a place to go to when I needed to feel comfort and cherished and loved. There was no other place like it when I was scared or hurt or feeling lonely. I can still feel her soft hands stroking my hair and the sweet sound of her voice telling me how much she loved me and her promise that everything would be okay. And it just was. Everything was okay and all was well in the world when I heard those words and felt her warm touch.

And later...when I was a grown woman and life had dealt me a broken heart or presented me with an ultimatum I couldn't handle, I would run to her for those comforting moments, time and time again. It was where I needed to be, and no matter how grown up I really was, for those moments I was her baby again and she was my angel and my refuge and my safe haven. No matter how much pain or what it was that was hurting me, I knew I could get through it with her reassurance that I would be okay.

Of all the memories in my lifetime, those will forever be the most precious to me. Those times are what I long for and yearn for so often. Those times are gone now and the void is so overwhelming at times, it takes my breath away. Life still throws some curve balls and gives me some tough challenges and I still need so much to hear her tell me it will be okay. Sometimes, if I close my eyes tight and drown out the world, I can get lost in my memories of her and I can almost feel her hands stroking my hair.

Oh how ironic this journey of life can be... for little did I know that one day I would be comforting her and stroking her hair as she lay dying. And I would whisper those same words for the last time. "I love you Mom... more than life itself and I cannot bear the thought of going on without you. But I will be okay and I'll see you again. You can go now to a better place. I promise you everything will be okay."

~Marty

Tempura Shrimp

 I love making tempura anything! Why? Because it is so easy and I love the light and crispy coating that comes from this batter. The trick is using ice cold water for your batter. Once that cold batter hits that hot oil you get that crispy ...bubbly coating. So, why order tempura when you can make it so quickly at home? Once you try this batter, you'll be making tempura everything. In this recipe I made simple tempura shrimp but used to the same batter and oil to make tempura vegetables the same night. 



 Tempura Shrimp

12 extra large shrimp, cleaned and peeled
1 cup ice cold water
1 large egg
1 cup flour
1/8 teaspoon baking soda
cooking oil

In a bowl, mix the water and the egg together. In another bowl, mix the flour and baking soda together. Stir dry mix into the wet mix until combined – lumps are okay. Place the batter in the refrigerator for about 10 minutes while you prepare your shrimp. You want your batter as cold as possible.

Make little cuts across the center of the belly to keep the shrimp from curling during cooking. Run a skewer through each shrimp. In a deep pot or Dutch oven, heat the oil to about 350 degrees. Test the oil by dropping a tiny bit of batter into it. When it is the right temperature, it will sizzle and float to the top right away.

Dip the shrimp in the batter, coating completely, and then fry until one side is golden brown and flip. Fry until golden and remove to paper towel to drain. Remove the skewers and serve. Then use your same batter and oil to make whatever vegetables you like.

 Photograph is copyrighted and the property of ©Welcome Home.

Stuffed Cranberry Sauce

You're going to remember this recipe. Not because you got it here. Not because it's a Paula Deen recipe. But because it is so easy to make and so delicious! I watched Paula make this on one of her Thanksgiving TV shows about five years ago and I have been making it ever since. It is a wonderful little side dish that you eat with a fork. I make it instead of cranberry relish and my guests love it.

Stuffed Cranberry Sauce

1 1/2 tablespoons mayonnaise
(16oz) Jellied Cranberry Sauce, chilled
1 8-ounce cream cheese, softened
1/2 cup chopped pecans

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable so if you need more mayo, add up to another 1/2 tablespoon but no more than 2 tablespoons total. Add pecans and mix well.

Slice cranberry sauce in 1/4 inch rounds and spread cream cheese mixture on one round and place another round on top, sandwich style. Keep in fridge until time to serve.
Garnish with a piece of mint for a pretty presentation.

Recipe courtesy of Paula Deen

Memories of Thanksgiving

Good morning....and what a cold morning it is here in Maryland. Just a few weeks ago, I was sitting outside on my deck, having coffee in short sleeves and barefoot. Now, as I sit here looking out my window at the frost still clinging to my window panes, I am getting out a pen and paper right now so that I can add my electric portable heater, my pink furry bunny slippers and my pink chenille robe to my list of "Things To Be Thankful For This Year!"

Only 14 days left until my favorite holiday. I read over some of your menus yesterday on the good morning post and some are quite ambitious. Many of you will make the old fashioned traditional Thanksgiving goodies, while others will experiment with new recipes that change things up a little. I like to do both. This weekend I will be doing a trial run with a couple of new dishes I haven't made before, just to make sure they turn out perfectly for the big day. But for the most part I will stick with tradition and put out the same wonderful foods I remember as a kid.

My Mom would really put out a spread every Thanksgiving. What a joyous time with friends and family gathered all around. She was the star that day and all those oooohhs and aaaahhs would just make her light up when people would take that first bite of her wonderful home cooking. She loved Thanksgiving and she planned every single detail out perfectly. I can still remember her basting that gigantic 30 pound turkey that she pushed in the oven hours before the rest of us even got out of bed that morning. And the focal point of that dinner was always her homemade dressing that she would make in a big gray baking pan wrapped tight in aluminum foil, and every single person at that table couldn't wait to taste it, as it was passed around the table each year. She was truly in her element and she just loved cooking for so many at one time.

It really was a wonderful occasion when all of us gathered around her on that day. So much laughter and so much love surrounded her. And in later years, when she just didn't have the energy to host those big Thanksgiving feasts anymore, I carried on in her place and did my best to put out all the wonderful dishes she taught me how to make. She would feel so proud when people around that table would take a bite and say, "oh my, you cook just like your Mom" She loved that I had learned so much from her over the years.

Times have changed now. There are no big gatherings anymore. Divorces and funerals changed the guest list dramatically. Kids grew up and had families of their own now and celebrate their own Thanksgivings. People moved away for jobs in other states. Time really took it's toll on our family gatherings.

After my Mom moved to Heaven, it was all I could do to hold the family together. People just went their separate ways. So now it's a small gathering with only my Dad and my brother and my best friend Randy and of course me and my immediate family, Katie and Cooper, my two dogs, and Squeak, my outdoor cat.

The crowd is small and the turkey is not 30 pounds anymore. There are no huge bowls and platters of all "the fixins," as my Mom would say. It is not loud with laughter and different conversations all going on at the same time. It is not and will never be the same as I remember. It is a little more reserved as we quietly roll those memories around in our head of days gone by. There is an overall sadness as my Dad says our Thanksgiving prayer and breaks down and cries when he thanks God for those days with my Mom. And we all hold hands and cry with him as we honor her memory and give thanks for what we have.

This is my family and the room is filled with love and laughter and good food. We have fun and are fully aware of how precious time can be and we cherish every single moment. We play games and talk about the new topics of the day as we pass around the mashed potatoes and gravy and all our favorite dishes. And somewhere during that course of time, someone will say it....and I wait for it every year...."oh my gosh, you cook just like your Mom." And life is good and I know she would be proud that her family has gathered to share this new Thanksgiving day.

~Marty

White Chocolate Cheesecake with Kiwi and Berries

Look what I made for you this past weekend. I like to make these perfect little 6 inch cheesecakes instead of the much bigger cheese cakes that end up in the freezer. I have included a link at the bottom of the recipe so you can find the little ...spring form pans I use.

White Chocolate Cheesecake with Kiwi And Berries

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 up the sides. Bake for 10 minutes. Cool to room temperature.

For the 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 45 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 blueberries and slices of kiwi with a drizzle with raspberry glaze

NOTE: I bake my cheesecakes in a spring form 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.

For the glaze and topping:

1/2 cup seedless raspberry jam
1 tablespoon water
raspberries and blueberries and kiwi for garnish

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. Drizzle over raspberries and blueberries and then store in refrigerator. If the sauce thickens too much, simply reheat it on the stove for a minute or two and allow it to thin.

Photography is copyrighted and the property of ©Welcome Home. 

 If you are interested in these little 6 inch spring form pans you can click on this link to find them. Remember, anything you purchase on Amazon through Welcome Home will help me save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. Note the Welchome08 in the link.

http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000DIX7U&linkCode=shr&tag=welchome08-20&qid=1378240341&sr=8-1&keywords=6+inch+spring+form+pans

Basic Grilled Cheese Sandwich

I just posted that delicious homemade Tomato and Pancetta Soup and what goes better than a hot grilled cheese sandwich? So simple and good anytime. Now I know you are know how to make one...but remember I also have a young audience that follows me and are just learning how to cook. So this one is for them!

Basic Grilled Cheese Sandwich

4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Preheat skillet or griddle over medium heat. Generously butter one side of each slice of bread. Place bread butter-side-down onto griddle or in skillet and add 1 slice of cheese.

Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
























You can use any type of bread. You can use any type of cheese. You can add bacon, tomato, a fried egg, or anything else you can think of to create the perfect sandwich just for you! Great with that tomato soup recipe I just put up!

Photograph is copyrighted and the property of ©Welcome Home.

Caramel Apple Crostada

These are so pretty and so easy to make. They are out of this world good when you take them out of the oven and serve with a scoop of vanilla ice cream or two...or three.... Oh Yum!

Caramel Apple Crostada

2 cups all purpose flour

2 tablespoons sugar
1/4 teaspoon salt
3/4 cup frozen butter, cubed
1 egg
4-6 tablespoons of very cold ice water
1/2 teaspoon cinnamon
half and half or milk for brushing dough

Blend together four, sugar, cinnamon and salt. Mix in cold butter and pulse a few quick times. I usually use a food processor for this so that I can keep the butter cold..
Add egg mix until combined. Slowly add water, until crumbly/clumpy consistency is reached- add more water if dough doesn't start coming together. Turn out dough on lightly floured surface and continue to knead with hands for a few minutes (the consistency will be much like pie dough). Form the dough into a ball and cover with plastic wrap. Put it into the refrigerator for at least 30 minutes to chill. In the mean time, start making apple filling.

Apple Filling

2 Fuji or Gala apples, peeled, and sliced
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons brown sugar
6-7 pieces of Kraft caramels, cut into smaller chunks
powdered sugar
slivered almonds

Place prepared apple slices in a bowl and add cinnamon and sugar. Using your hands, evenly coat apples with cinnamon and sugar. Mix in pieces of caramel.

Preheat oven to 425 and line baking sheet with parchment paper. Cut dough in half and then wrap second half with plastic wrap and place in the freezer. Cut dough in half again and on a floured surface roll out to make two 4-5 inch wide crostadas. Place circles of dough on prepared baking pan.

Pile apple/caramel mixture in center of dough. Fold dough over apple mixture about 1-2 inches. Pinch your folds to seal dough.
Brush exposed crust with half and half or milk. Place crostatas in the oven and bake for 25-30 minutes or until apples and the caramel start bubbling. Allow to cool for a few minutes before serving. Sprinkle with powdered sugar and slivered almonds if desired. Add vanilla ice cream or frozen whipped cream! Enjoy!

Photograph is copyrighted and the property of ©Welcome Home

Taco Bowls

I love making taco salads and it is so much fun to make your own golden brown taco bowls and then fill them what you like. I use anything handy to make them and you will see some photos in the comment section. But for these I used an oven proof bowl and I laid a flour tortilla on the outside and then pinched it a little on the edges. I have used the back side of a muffin tin, empty aluminum cans make great ones too.

 

Taco Bowls

Flour tortillas                                                                                   
olive oil or butter flavored cooking spray

Brush the inside of the tortilla with olive oil or spray the inside of each tortilla with butter flavored Pam. Then turn an oven safe bowl upside down and lay a tortilla on top of the bowl to get the shape you prefer. This makes the tortilla edges wavy like a seashell.

Bake in oven at 450 degrees for about 5-7 minutes or until Tortilla becomes rigid and lightly browned. Remove the tortilla from the oven and let cool. Fill with your choice of ingredients and top with cheese, lettuce tomatoes and sour cream.


My Taco Bowl pictured above:

Leftover pot roast, shredded
leftover rice
Colby and Monterrey Jack cheese
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon minced onion

I simply took leftover pot roast and warmed it in a skillet with the seasoning. I added some leftover rice and filled the taco bowl. In this photo you see shredded leftover pot roast, rice, cheese and nothing else. I melted the cheese in the oven and after I snapped the photo, I added some shredded lettuce and tomatoes and some sour cream for the top. Delicious!

You can use your choice of any ingredients:

Chicken
ground beef or turnkey
refried beans
Spanish rice
black beans
black olives


The list can go on and on! Be creative!

Photograph is copyrighted and the property of ©Welcome Home.

Chocolate Covered Peanut Butter Balls

Just a little treat I made for you this past weekend. These are so easy to make and you always seem to have the ingredients in your pantry to whip up a batch for emergencies! Who doesn't love peanut butter and chocolate? Click on photo in the comment section of this post for a close up of the filling. YUM!

Chocolate Covered Peanut Butter Balls

1 (18 oz) jar of smooth peanut butter 
1 (16 oz.) box or bag of confectioners sugar
1/4 cup of butter, melted
1 (12oz) bag of semi-sweet milk chocolate chips
1 (12 oz) bag of white chocolate chips
2 teaspoons of shortening (like Crisco)

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. Continue to mix until smooth. I use my hands to mix and form into 1 inch balls.

Line a baking sheet with parchment paper or wax paper and place in the freezer for about 10 minutes. Place the peanut butter balls on the cold baking sheet in rows, but not touching each other. Return to the freezer for another 5-7 minutes until they are set and ready for dipping.

While the peanut butter balls are chilling, melt the two chocolates in separate heat proof bowls over a sauce pan of simmering hot water. You can also use the microwave to melt the chocolate but set on low and only for 30 second intervals and keep stirring. When chocolate has melted, add the shortening and stir well.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto the baking sheet. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.

Photograph is copyrighted and the property of ©Welcome Home.