Southern Green Beans and Potatoes

 

This was my favorite dish growing up. It still is.  My Mom would 

get fresh green beans from her garden and we would sit on the 

back porch and “snap” them as we talked.  She would start off

with chicken broth she had stored in the freezer from a chicken she 

had boiled.  Then she would add a couple ham hocks or shanks from

her last Easter ham.  She would add potatoes and let them simmer on

top of the stove all day.  We could always tell we were having beans

when she had cornbread in the oven.  These are to die for.

 

Southern Green Beans and Potatoes

2 quarts water

2 meaty smoked ham hocks or ham bone

2 pounds fresh green beans

1 carton of Chicken Stock

1 teaspoon freshly cracked black pepper, or to taste

1 cup chopped onion

1-pound potatoes, chopped into chunks (about 3-4 medium)

Salt and pepper, to taste

 

Rinse, trim and snap green beans in half. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Fill pot with water and add ham bone or hocks.  Bring to a rolling boil. Reduce heat to medium boil and cook for 30 minutes. 

 

 

 

 

 

 

 

 

 

Add your beans to the pot and drop in your bouillon cube or powder.  Add the onion and black pepper and bring back up to a boil for about 10 minutes. Reduce to a very low simmer, and cook, uncovered for 1 hour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove hocks and set aside.  When they are cool enough to handle pull the meat off the bone and add to the pot of beans. 

 

 

 

 

 

 

 

 

 

 

 

Add potatoes and continue cooking on medium until tender, about 25 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 Add salt and pepper to taste.

 

 

 

 

 

  

 

 Photography is the property of and copyrighted to Welcome Home.

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.