♥ Green Beans and Ham

 






When I was little I can remember my Mom taking me out to the garden to pick fresh green beans. I thought it was so much fun carrying my little basket and walking behind her and watching her every move. Then we would sit out of the back porch and with two big bowls in our laps, we would snap them and I just loved that sound. What she created for supper that night with those green beans has never left my memory. She used to say, "we're gonna have a big ol' mess of beans and cornbread tonight." Oh what a supper!

Southern Green Beans and Ham

2 tablespoons butter
1 onion, diced or chopped
3 cloves garlic, minced
 3 or 4 ham hocks, ham end pieces or ham shanks
2 to 3 pounds of fresh green beans, cleaned and snapped
3 cans chicken broth
3 cans water (use a broth can to measure)
1 tablespoon sugar
Kosher salt and pepper to taste

Place ham hocks or shanks in water enough to cover & let simmer a good 2 hours. Remove ham & set aside to cool. Reserve broth. When cool enough to handle, cut into chunks.

In a large heavy stock pot, melt butter on medium high. Add onions and garlic and ham. Cook until onions and garlic are tender and meat has browned a bit.

Turn down the heat to medium and add green beans, chicken broth and 3 cans full of the broth from the cooked ham hocks. Just cover the beans with the liquid. If you need a bit more water, add it. Cover and cook beans for about an hour. Add, sugar, salt and pepper and stir well.

NOTE: You can also add some potatoes to your beans. Just peel and dice 8 potatoes and add to your beans at this point. Cover and cook for another 25 to 35 minutes, or until the potatoes are fork tender. Remove lid for the last 10 minutes of cook time. Check and re-season if necessary.

Photograph is copyrighted and the property of ©Welcome Home 2014.

Apple Pie Roll Ups

Apple Pie Roll Ups

1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 package refrigerated pie crust
3 tablespoons melted butter
2 medium tart apples (Granny Smith), peeled and cut into 6 wedges each

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. Whisk together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Unroll the pastry onto a lightly floured surface. Brush with 2 tablespoons of the melted butter. Sprinkle with all but 1 tablespoons of the cinnamon sugar. (reserve for a few minutes) Cut the sheet into 12 inch strips along the long side. Lay a wedge of apple on the short end of each pastry strip and roll them up, with the sugared side of the pastry against the apple. Place them onto the lined baking sheet. Brush with the remaining melted butter and sprinkle the remaining cinnamon sugar evenly over top.

Bake for 13 to 15 minutes until the pastry is golden brown. Serve warm, with or without custard. Delicious!






























Custard                                                 

8 egg yolks
1/3 cup sugar
1 1/4 cup of whole milk
1 1/4 cup of heavy cream
1 vanilla bean, split

Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla bean into the mixture before you add it. Bring the mixture just to the boil.

Pour a little bit of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.

As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely, stirring occasionally.

NOTE: Be sure not to let the mixture boil once the eggs are added, or you will end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.

Marie's blog: http://theenglishkitchen.blogspot.com/2011/10/apple-pie-roll-ups.html

Cheesy Bacon Fries

I know...I am shameless! But a girl gotta eat! In moderation of course!

Cheesy Bacon Fries

1 (32 ounce) package frozen french fries
1 cup cheddar cheese, shredded...
1/2 cup green onion, sliced
1/4 cup bacon, cooked and crumbled
ranch salad dressing

Bake the frozen fries as directed on package. Although sometimes I do deep fry them to get them even more crispy! Then place fries on a broiler-proof dish or platter. Sprinkle with cheese and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Photograph is copyrighted and the property of ©Welcome Home

Spinach-Feta-Bacon Torte

I whipped this together for lunch today and it turned out really good. A soft pastry dough filled with spinach and bacon and feta cheese with just a hint of sun dried tomatoes.

Spinach-Feta-Bacon Torte
1 tablespoon olive oil ...
2 cups frozen spinach, thawed and water squeezed out
1 small onion, minced
1/4 cup canned sliced mushrooms
1 teaspoon grated orange zest
1/4 cup cooked bacon, chopped
1/4 cup sun dried tomatoes in oil, chopped
Pinch red pepper flakes
black pepper to taste
3 eggs
1 cup Greek style yogurt
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup grated Reggiano or Parmesan cheese
1 cup fresh breadcrumbs

Preheat the oven to 400 degrees. Heat a heavy, large skillet over a medium flame, then add the olive oil. When the oil shimmers, add the onion and turn down the heat so the onion sweats but doesn't brown.

Meanwhile, put the spinach in a bowl and add onion and the orange zest along with the red pepper flakes and the pepper. Cook over low heat for a minute or two. Remove from the heat and put the spinach mixture into a large bowl to cool. When the spinach is room temperature, whisk in the eggs, then the yogurt, the bacon, mushrooms, cheese, tomatoes, and bread crumbs. Set aside while you make your torte shell.

Torte Shell

2 3/4 cups flour
1 teaspoon salt
1/2 cup butter plus 2 tablespoons butter, cut in small pieces
2 eggs
1/3 cup milk

Line the bottom of a 9 inch round cake pan with parchment paper. Spray the bottom and sides of the pan. Preheat the oven to 350 degrees.

Place the flour and salt in a food processer or mixer bowl and briefly combine. Pulse in the butter pieces until crumbly. Add the eggs and milk and blend until dough forms. Remove about 2/3 of pastry dough and shape into a ball and flatten into a circle. Repeat with the remainder of the pastry.

Roll the larger amount of pastry into a 14 inch round and place in the prepared pan leaving an equal amount of overhang around the edges. Fit into the corners of the pan by pulling the dough on the side toward the center and laying it into the bottom and edge of the pan. Continue all the way around.

Pour the spinach mixture into the lined pie plate and then pull the corners up so they lie on top of the mixture. Put the tart in the oven and bake for about 30-40 minutes turning once so that it cooks evenly. The torte is done when the pastry is golden brown and the center of the spinach mixture has puffed up and is set.

Allow the torte to rest for 10 minutes or so before cutting it as the filing will be piping hot. It is also good served at room temperature or cold. The tart serves 6-8 as a main dish, or it can be sliced thin for appetizers.

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

Cherry Mini Cakes

Cherry Mini Cakes

1 box Betty Crocker® SuperMoist® white cake mix plus the
water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored unsweetened Kool-Aid
1 teaspoon almond extract
1 bag (2 lb) powdered sugar (8 cups)
1/2 cup water
1/2 cup corn syrup
2 teaspoons almond extract
2 to 3 teaspoons hot water
Miniature red candy hearts

Heat oven to 350. Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.

Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.

Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered.

Properly linked to: http://www.bettycrocker.com/recipes/cherry-mini-cakes/81125efc-7c82-4b40-a69b-cb9f27cea7ca

Chocolate Peppermint mini cupcakes

Chocolate Peppermint mini cupcakes

1 pouch Betty Crocker® chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.

Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.

In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

http://www.bettycrocker.com/recipes/chocolate-peppermint-tarts/0a935cab-3126-42a7-b3a8-84f12254e83dSee More

Vanilla Cupcakes With Caramel Buttercream Frosting

How could a simple little cupcake be soooo good? These are just delicious with a touch of salt in the caramel frosting. One of my favorite cupckakes. If you love caramel you will love this one!

Vanilla Cupcakes With Caramel Buttercream Frosting

Vanilla Cupcakes:

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Caramel Buttercream Frosting

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, softened
2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in about a tablespoon or two at a time of the cream and vanilla and carefully stir until smooth. Set aside until cool to the touch, about 25 minutes.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce to low speed and add the powdered sugar, and mix until completely blended. Turn off the mixer, and add caramel. Then turn the mixer back on and combine the caramel then increase speed to medium-high and beat until light and airy.

I decorated with melted Kraft caramels and added a chocolate malt ball candy on top of each one.

Photograph is copyrighted and the property of ©Welcome Home

♥ Custard Buttons

Delicious and buttery with a luscious custard cream center. Fabulous!

Custard Buttons 

1 1/4 cups flour
3 tablespoons cornstarch
1 teaspoon pure vanilla
1 teaspoon baking powder
4 1/2 tablespoons unsalted butter, cut into bits
4 1/2 tablespoons Crisco, cut into bits



3 tablespoons powdered sugar, sifted
1 large egg

For the filling:

4 tablespoons unsalted butter
1 tablespoon cornstarch
1/2 teaspoon pure vanilla (or more if needed)
1 cup powdered sugar, sifted
few drops of hot water if necessary

Preheat the oven to 350 degrees. Line two baking sheets with baking parchment and set aside.

Whisk the flour, cornstarch, baking powder and sugar together in a bowl. Drop in the butter and Crisco and cut into the flour using a pastry blender or two knives until you have something the consistency of sand. Beat the egg and vanilla lightly and then stir into the dry mixture, mixing it in well.

Scoop out Tablespoon size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not browned. Transfer to a wire rack to cool while you make the filling.

Filling:

Cream the butter and vanilla, cornstarch and sugar together in a large bowl until light and fluffy. Be patient, it will come together eventually. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you want.

Sandwich two cookies together with the custard filling and set aside to enjoy later!

http://theenglishkitchen.blogspot.com/2010/05/custard-buttons.html

Who Am I?

While praying one day, a young woman stopped and asked this question, "God, who are you." And God replied, "I am."

"But I don't understand, she said. "Who is, I am?"

And he replied, " I am love, I am peace, I am joy. I am forgiveness, ...I am compassion and I am patient. I am hope and I am benevolent. I am omnipotent, I am omniscient and I am the almighty. I am strength and I am safety. I am the creator. I am the Alpha and Omega. I am the beginning and the end. I am the most high. I am the way, the truth and the light. I am the answer.

The woman listened and with tears in her eyes she looked toward the heavens and said, "Now I understand who you are God, but then who am I?"

And God tenderly wiped away her tears and whispered, "You are mine."

Orange Roasted Chicken

 

 

One of the many recipes I made over the weekend and one of my favorites.  I use Orange marmalade or Apricot Preserves. This is a keeper my friends....you'll love the flavors. See more photos in the comment section under this post. Be sure and click on the photos for drool mode!

 Orange Roasted Chicken

1 chicken cut up (With the bones and skin. You can use breast, thighs or legs or the whole chicken)
2 cups orange marmalade or apricot preserves
1 cup chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon orange zest
pinch or two of red pepper flakes (or more if you want it spicier)
1-2 teaspoons of liquid smoke (more if you like that smokey grilled chicken flavor).

Arrange your chicken in a deep dish. Mix preserves, soy sauce, orange zest, pepper flakes and liquid smoke in a saucepan over low heat and cook until preserves have melted down. Pour only half of the sauce over the chicken and set the remaining sauce aside. Cover chicken and place in the refrigerator for an hour.               

Preheat oven to 400 degrees. Add 1 tablespoon of cornstarch to the remaining sauce and stir over medium heat until warm and thicker than original sauce. Remove chicken from the refrigerator and place on raised rack inside baking or roasting pan. Pour 1 cup of chicken broth under rack. Brush the thickened warmed sauce on top of the chicken and cover entire pan or dish with aluminum foil to keep the steam inside the pan while roasting. Make sure chicken is not laying in the broth.

Bake for 40 minutes and then remove from oven. Remove foil and generously brush more sauce all over chicken. Turn heat down to 350 degrees and bake another 10-15 minutes uncovered. Baste once more until chicken is done. Remove from oven and allow to rest for 10 minutes before serving. Serve any additional sauce on the side.

 

 

 

 

  

Photographs are copyrighted and the property of ©Welcome Home.