My Quick and Easy Sticky Buns

  

 

 

 

 

 

 

 

 

 

 

 

When you’re feeling a little down and out and need something to cheer you up and literally comfort your soul, there’s nothing like sticky buns to change your day.  Soft and fluffy rolls backed in a rich, and decadent brown sugar and pecan caramel sauce.  The warm buttery caramel and the smell of roasted pecans fills your home with the most incredible aroma… sometimes, I make these just for the smell alone. This quick and easy recipe takes no time to make. There’s no yeast to measure, no dough to knead…. Just a few steps and they’ll be ready in no time. When it’s chilly and dark outside or you’re feeling blue, there’s no better treat to keep you cozy and lift your spirits.

 

My Quick and Easy Sticky Buns

  

Topping

 ¾ cup brown sugar

½ cup (1 stick butter, melted

1 cup coarsely chopped pecans

 

Preheat the oven to 350 degrees.  Spray a 9 x 13 or 11 x 8 baking dish with non-stick cooking spray. I like to use the butter flavored.  

 

 

 

 

 

 

 

 

 

In a bowl, combine the melted butter and brown sugar until blended. Pour it into your prepared baking dish, spreading it out evenly. You can tilt the pan to get it to coast the entire bottom.

Sprinkle the top with chopped pecans.  Set aside while you make your rolls.

 

Rolls

2 tubes crescent dough sheets

½ cup (1 stick) butter, softened

½ cup light brown sugar, packed

1 tablespoon ground cinnamon

 

Working on a clean work surface, roll out both tubes of dough. Lay both sheets side by side so that you have one large square of dough. Smooth over the seam running down the middle to blend as one large sheet.

 

 

 

 

 

 

 

 

 

 

 

Using a spatula, spread the soft butter evenly all over the dough.

 

 

 

 

 

 

 

 

 

 

 

Filling

In a small bowl, combine the brown sugar and cinnamon. Mix well. Sprinkle the cinnamon-sugar mixture evenly over the top of the dough, leaving a 1-inch border.

 

 

 

 

 

 

 

 

 

 

Working on the long edge, roll the dough into a log. Slice into equal-sized pieces. 

 

 

 

 

 

 

 

 

 

 

 

Nestle each piece into the sticky topping in the pan. 

 

 

 

 

 

 

 

 

 

 

 

Bake for 25-30 minutes, or until the tops are golden brown.

 

 

 

 

 

 

 

 

 

 

 

Flip the baked sticky buns onto a large cookie sheet or sheet pan. 

 

 

 

 

 

 

 

 

 

 

 

Remove from pan with a spatula.  The caramel will be hot!

 

 

 

 

 

 

 

 

 

 

Serve warm. 

 

Bet you’d like a bite.  Can you smell them?  Yum.

 

Photography is the property of and copyrighted to Welcome Home.

Cherry Vanilla Cookies

 

Cherry Vanilla Cookies

What is it about this time of year that makes you want to bake cookies.  I love home baked cookies because I love a chewy gooey cookie and I can control the texture through baking.  I am a cookie snob.  There I said it.  Yes, I am a true cookie snob who likes her cookies soft and chewy and laced with more than just chocolate chips.  My secret to a soft and chewy cookie is the baking time. I bake them for about 9-11 minutes – just until the bottom is ever-so-slightly golden. Then I take them out of the oven and leave them alone on top of the stove for another 5 minutes or so.  After they cool slightly, I put them on a wire rack.   Like these Cherry Vanilla Cookies….. make sure you eat one warm while it soft and gooey!

Cherry Vanilla Cookies

1 cup butter

1 cup sugar

1 cup brown sugar

1 teaspoon almond extract

2 eggs

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

12 oz white chocolate chips 

1 cup dried cherries 

Preheat oven to 350 degrees.

Beat the butter and two sugars together in a large bowl or electric mixer.  Add almond extract and eggs. Mix well.

Gradually mix in flour, baking soda, and salt. Stir in vanilla chips and dried cherries. Roll dough into walnut-sized balls and place on an ungreased cookie sheet.  Bake for 9-11 minutes or until just starting to lightly brown on top.  Enjoy!   Makes about 3 dozen cookies.

Photography is the property of and copyrighted to Welcome Home.

Beef and Tomato Casserole

 

Beef and Tomato Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I call this dish my clean out the fridge Beef Tomato Casserole. Of

course I shorten the title but it truly is a recipe I created when I

opened the fridge last night and saw the use by date on some of the 

ingredients.  I do this often …. making up recipes as I go. Most of the 

time I end up with a good dish but sometimes it is absolutely 

delicious. All depends on the flavors and texture and what I imagine

it will taste like. This was a winning combination!  I made some

cheddar biscuits to go with it and it was the perfect meal! I think you’ll

love it!

Beef and Tomato Casserole

2 tablespoons olive oil

1 1/2 lbs. ground beef 

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon chili powder

1 teaspoon salt 

½ teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1 package of cherry tomatoes 

½ cup tomato sauce

1.2 cup heavy cream 

1 cup of small pasta

1 15 oz. can corn, drained 

1 cup shredded yellow cheddar cheese

1 cup shredded Monterey Jack cheese 

Heat a medium skillet to medium/high heat. Add in onions and sauté until tender.  Add garlic and sauté for 30 more seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add ground beef to onion and garlic mixture and cook until it is no longer pink, (about 5 minutes).  Using a slotted spoon, remove the mixture from the pan and transfer to a paper towel line plate or bowl. Drain the pan or wipe the pan with a paper towel to remove any leftover fat.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the tomato sauce and cherry tomatoes and cook for about 15 minutes until the tomatoes soften and start to burst. Add in the can of corn and the heavy cream and stir until blended. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the ground beef and onion/garlic mixture back to the skillet and turn the heat down to medium.  Add in all the seasonings and stir to combine.  Taste to see if you need more salt and pepper.

Add in small pasta and cover skillet.  Allow to cook on top of the stove over low to medium heat and cook until pasta is soft.

 

 

 

 

 

 

 

 

 

 

 

 

Add half of the mixture to the baking dish (9 x 9 or round like I used.  Top with half the cheese mixture.  Repeat with the remaining meat mixture and top with the remaining cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Cover loosely with foil and bake for about 15 minutes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Uncover and bake another 10 minutes or until cheese is melted and bubbly.  

 

 

 

 

 

 

 

 

 

 

 

 

 Serve warm. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.  

Simple Italian Antipasto

The men in my family love a great antipasto (what man doesn't love salami and cheese?)  I make a simple one with the right blend of flavors and textures and it's gone in just a few minutes! This easy recipe will have you creating an antipasto as good as any you'd find in good Italian restaurant. Just toss together your favorite meats and cheeses and add ons and you'll have an Antipasto that everyone will enjoy!

Simple Italian Antipasto

1/4 pound sliced ham, cut into 1-inch chunks or pieces
1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
1/4 pound fresh mozzarella cheese, cut into 1-inch chunks
1/4 pound Monterrey Jack cheese, cut into 1 inch chunks

1 cup of cherry or grape tomatoes, cut in half

1/2 green or red pepper, sliced into strips
1/4 Cup medium pitted olives, drained and sliced
1/4 Cup  Mananilla Pitted Olives w/basil, drained and sliced

Dressing

3 cloves garlic, crushed
3 tablespoons chopped fresh basil 
1/2 teaspoon oregano
1 tablespoon parsley
salt and pepper to taste
1/4 cup Golden Balsamic vinegar
1/4 cup Red Wine Vinegar
1 1/4 cup Extra Virgin Olive Oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Refrigerate and allow the flavors to meld for at least an hour before serving.

Feel free to add:

1 jar Pepperoncini Peppers, drained and chopped

1 jar of Artichoke hearts drained and chopped

1/2 pound of sliced pepperoni

Photography is the property of and copyrigh©Welcome Home.

Blueberry Crumb Cake

Ever wonder why they call it Crumb Cake?  Could it be because you take a bite and all these glorious little crumbs drop all over your plate for that perfect treat when it's all gone?  You take your fork and press down and make sure you don't miss any?   Oh who are we kidding here? Crumbs are made for fingers so you don't miss any! You will love this wonderfully moist cake with just a hint of lemon and lots of blueberries!  And the crumb topping makes it perfect!  In this recipe, I made it in a 13 x 9 baking dish.....but I also make individual small loaves too, as show in the picture.

Blueberry Crumb Cake

Cake

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon fresh-grated nutmeg

1 ½ sticks unsalted butter (3/4 cups)

2 large eggs, lightly beaten

1 cup sour cream

¼ cup whole milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

3 cups fresh blueberries (you can use frozen but do not thaw first)

Crumb Topping 

2 tablespoons sugar

2 tablespoons unsalted butter

1 cup all-purpose flour

Preheat oven to 375 degrees.

Spray  a 13 x 9 x 2 baking pan with non stick spray and then line it with parchment paper. Leave extra paper hanging over so you can use it as handles to lift the cake later.  

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.  Next cut the butter into dry ingredients until the mixture resembles fine crumbs and there are no chunks of butter left. You can use a pastry cutter, two knives or your fingers. 

In a separate bowl, whisk egg, sour cream, milk and vanilla and add to flour mixture, stirring until combined.  Fold blueberries and lemon extract into the batter. Pour batter into the pan, shaking pan to smooth it out to the corners.

Finally, make your crumb topping: blend butter with flour until crumbly. Add sugar. Use a pastry cutter or your fingers.  Mix all ingredients together and spoon your crumb topping over batter. 

Bake until the cake is golden brown...about 40 minutes. Cool cake for 20 minutes before serving.

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