Fried Chicken Gizzards

 

I’m really going to tap into some southern roots here. My Mom made these a lot when I was little with fried potatoes and onions and it was one of my favorite meals! Ever tried them? NO eeeewws or yuks if you've never tried them!

Fried Chicken Gizzards

2 pound chicken gizzards

1/2 cup all purpose flour

salt and pepper to taste (I use lots of pepper)

vegetable oil for frying

Put a quart of water in a bowl and mix in a teaspoon of ARM & HAMMER™ Baking Soda. Soak the gizzards in a bowl for about an hour, then rinse them off before frying.  

Combine flour and salt and pepper in a shallow bowl. Set aside. Once the gizzards have finished cooking, drain them in a colander and allow to cool.

Preheat enough vegetable oil to cover gizzards in a heavy skillet. (I use my cast iron skillet). Turn the heat to medium high. Coat gizzards well with seasoned flour and place into hot vegetable oil. Don't overcrowd the skillet. Cook gizzards on both sides until brown.

Turn down the heat to medium, then cover skillet with lid and cook for an additional 10 minutes. Once done remove from skillet and allow to drain on paper towels. Enjoy!

My Heavenly Orange Breakfast Scones

 My Heavenly Orange Breakfast Scones

I love scones still warm from the oven with a cup of steaming hot coffee or tea.  But I like them even more the next day cold with just a little butter.  I love the consistency of a scone...kind of a cross between a cake and a biscuit.  These scones are really simple to make and have just a hint of sweetness. They puff up so pretty in the oven. The orange glaze makes them pop with flavor! You will love these! 

My Heavenly Orange Breakfast Scones

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 1/4 cup heavy cold cream, divided
2 tablespoons coarse sugar

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.  

In a large bowl, mix 4 cups of flour, sugar, baking powder, salt and orange zest.  Using a pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.

Using a hand mixer on low speed, combine the eggs and heavy cream until blended. Slowly pour this mixture into the well you made with the flour and butter mixture. Mix until just blended and still lumpy.























Transfer the dough onto a well-floured surface and knead it into a ball. Knead the dough by folding and gently pressing for 10-12 strokes or until dough is nearly smooth.  Divide dough in half. Pat or lightly roll each dough half into 6" circles. Cut each circle into 6 wedges. 

Place dough wedges 2" apart on your parchment lined baking sheet. Brush scones with remaining ¼ cup heavy cream and sprinkle with remaining 2 tablespoons sugar.  Bake 15-20 minutes or until golden on the outside and done on the inside. They will be firm to the touch.  Remove from baking sheet onto a cooling rack.  

Allow the scones to cool for 15 minutes.  In the meantime, make your glaze.

For the glaze 

1 cup powdered sugar
1 teaspoon vanilla
3 tablespoons orange juice

In a medium bowl, combine powdered sugar, vanilla, and 1 tablespoon of the orange juice. Stir in remaining orange juice, 1 tablespoon at a time, to reach desired drizzling consistency. Drizzle warm scones with glaze and serve warm.

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

Bread Pudding cups with Chocolate Custard Sauce

 Bread Pudding cups with Chocolate Custard Sauce

I have a weakness for bread pudding. There’s just something about taking it out of the oven and serving it warm with ice cream.  But most recipes call for making it in a 9 x 13 baking dish and you get left with a lot of it long after the craving is gone.  So I decided one day to make individual servings in my muffin tin! That way I could have bread pudding anytime I wanted it.  Just pull one out of the freezer, unwrap it and pop one or two in the microwave.  Needless to say, they don’t stay in the freezer too long!  You can’t eat just one!

Bread Pudding cups with Chocolate Custard Sauce

 1 cup whole milk

1/3 cup heavy cream

1/2 cup sugar

3 large eggs, lightly beaten

1 loaf of Stale Pepperidge Farm Cinnamon-Swirl Bread, cut into 1 inch cubes

Preheat oven to 350 degrees.  Line muffin tins with paper liners. I like to double mine for extra thickness.

In a very large mixing bowl, combine the milk, sugar and eggs and whisk until blended. Add in the bread cube and turn it several times to make sure that each bread cube is soaked with the egg mixture.  Cover and refrigerate for at least one to two hours.

Scoop the mixture into muffin tins using an ice cream scoop and bake for about 30 minutes.  Pour Chocolate Custard Sauce (below) over each cup and serve with ice cream! 

Chocolate Custard Sauce

1/2 cup sugar

1/2 cup butter (1 stick)

1 cup half-and-half

1 (5-ounce) can evaporated milk

3 tablespoons cornstarch

4 ounces chocolate chips 

Make custard sauce: In a medium saucepan, cook sugar, butter, half-and-half and milk on medium heat until sugar dissolves. Heat mixture, stirring with a wooden spoon or spatula.

In a small container, dissolve cornstarch in 2 to 3 tablespoons cold water and add to hot milk mixture. Simmer 5 minutes. Take off heat.

Add chips and stir until chocolate has melted and thickened. Serve over hot bread pudding.  Follow with a scoop of ice-cream!  Oh My!

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

Peach Pound Cake

Peach pound cake

When I think summer I think peaches. Big juicy Georgia peaches that are just perfect for making all kinds of good things.  I love this beautiful pound cake laced with chunks of fresh peaches.  I especially love it with vanilla ice cream and cold canned peaches on top.  Oh My Goodness.

Peach Pound Cake 

2 ¼ cups flour 
1 teaspoon baking powder
1/4 teaspoon salt 
5 large eggs 
1 2/3 cups sugar 
1 ½ sticks butter, diced, at room temperature 
1 cup peaches, pitted and diced small

Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later. 

Transfer to a cake rack to cool and then life cake with parchment paper handles and allow to cool.  Top with cold canned peaches and ice cream!

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

Apple Streusel Cheesecake Bars

 Apple Streusel Cheesecake Bars 

These are so good!  The perfect fall dessert!


Apple Streusel Cheesecake Bars 

Preheat oven to 350 degrees

3 large apples, peeled and sliced (Fuji or Gala)

1 teaspoon brown sugar

1 teaspoon ground cinnamon

1 pouch (1 lb 1.5 oz) oatmeal cookie mix

1/2 cup butter

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg

Spray bottom and sides of 13 x 9-inch pan with cooking spray.  In medium bowl, mix sliced apples with cinnamon and brown sugar.  Set aside to allow the flavors to meld together.

Place cookie mix in large bowl. With a fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, granulated sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust.  Next layer the cinnamon sugar coated apples evenly over the cream cheese.  Finally, sprinkle reserved crumbs over top. Sprinkle with 

walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. To cut the bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Photographs are the property of and copyrighted to ©Welcome Home 2014

Sweet and Sour Chicken

 Sweet and Sour Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

Tender chicken breast in a mouthwatering homemade sweet and sour sauce. The Chicken becomes so juicy in the oven. I love this dish! 

 Sweet and Sour Chicken

 2 1/2 lbs. boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

3 eggs, lightly beaten

1/4 cup vegetable oil

1 cup sugar

6 tablespoon ketchup

3/4 cup apple cider vinegar

1 1/2 tablespoons soy sauce

1 1/2 teaspoons garlic powder

 

Cut the chicken into bite-sized chunks. Season with salt and pepper and set aside. Preheat the oven to 325 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. 

 

 

 

 

 

 

 

 

 

 

 

 

Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.

 

 

 

 

 

 

 

 

 

 

 

In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.

Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.