CLEMATIS VINE

The first picture of my garden...my Clematis are in full bloom and have wrapped themselves completely around my banister leading up to my back deck. I love this flower! I will be bringing you more glorious photos of God's work soon....stay tuned!

Coconut Cream Lemon Cookies

A light lemony cookie filled with wonderful creamy butter cream frosting and coconut! Yum!

Coconut Cream Lemon Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
 (2 sticks) butter, room temperature
1 cup granulated sugar, plus more for rolling
1 large egg
zest of 3 lemons
1 tablespoon fresh lemon juice

In medium-sized bowl, whisk together flour, baking soda, cream of tartar and kosher salt. In large bowl, beat butter, sugar and lemon zest on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and lemon juice and beat until well-combined, about 1 to 2 minutes.

Gradually add dry ingredients and beat on low or stir with spatula until just combined. Press plastic wrap over dough in bowl, cover bowl with another piece of wrap and chill in refrigerator for at least 2 hours. When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment paper.

Place about 1/4 cup granulated sugar in a bowl or plate. Roll tablespoon-sized balls of dough in sugar. Place balls on cookie sheet about 3 inches apart. Bake large cookies for 10 to 11 minutes, rotating sheets halfway through baking time.

Allow cookies to cool on cookie sheet for 5 minutes, then place cookies on wire rack to cool completely. When cookies are completely cool, place a spoonful of coconut cream (recipe below) on the bottom/flat side of one cookie and top with the flat side of a similar-sized lemon cookie. Store in an airtight container in refrigerator.

White Chocolate Filling with Coconut

1 1/2 sticks unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1 (3.4 oz) Lindt White Chocolate Coconut bar, melted and cooled
1 cup confectioners' sugar

In large bowl, beat butter on medium-high until light and fluffy, 3 to 4 minutes. Beat in vanilla and melted chocolate until well combined, about 2 minutes. Gradually add confectioners' sugar and beat on low until combined. Beat on medium-high until light and creamy, about 3 minutes.

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

Old Fashioned Peach Cobbler

Made a peach cobbler on Sunday and it turned out just like my Mom's. It was just old fashioned goodness in a bowl! Here...let me share it with you.

Old Fashioned Peach Cobbler
1 cup flour (self rising)
1 cup sugar
1 teaspoon cinnamon
1 cup milk
1 stick of butter
1 large can (20+ ounces) of sliced peaches.

Preheat oven to 350 degrees. Mix the flour, sugar, and milk then set aside. Melt the butter, then pour it into a 8 x 8 or 9 x 9 baking dish and tilt so that it is evenly coated. Next pour in peaches at the center of dish, and try to distribute the peaches evenly. Make sure you add all the juice from the can with the peaches. Sprinkle cinnamon all over top of batter.

Pour the batter in at the center. the batter will even out when you bake this, and yes, it’ll be enough, though it may not look like it.

Now place the pan in the oven and bake for 45 minutes until the top should be golden brown when the cobbler is done. Serve warm with Vanilla ice cream! Enjoy!

©Welcome Home photo and recipe

Do Not Regret Growing Older

♥ Chocolate-Strawberry Cake

Chocolate-Strawberry Cake

1 box milk chocolate cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
Frosting
1 container whipped fluffy white frosting
3/4 cup frozen Cool Whip, thawed
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.

In medium bowl, add frosting; fold in whipped topping.
On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.

http://www.pillsbury.com/recipes/chocolate-strawberry-cake-with-fluffy-frosting/f3186840-6879-406a-ab3a-84e9be12d89a

♥ Homemade Caramel (Dulce De Leche)

Homemade Caramel (Dulce De Leche)

I love making my own homemade caramel and wouldn't think about using those little candies for any recipe when it is so easy to make your own and it tastes so much better. It's like magic watching a can of... sweetened condensed milk turn into the best caramel you have ever tasted in your life! I will show you three ways to make it...

 

2 (14 oz.) cans sweetened condensed milk
Oven method: Safest way to make it. Preheat over to 425 degrees. Pour 2 cans of sweetened condensed milk in an
8 x 8 pan and cover with foil. Place that pan inside a larger pan and fill with hot water so that it is half way up the side of the 8 x 8 pan. Bake for 90 minutes. Cool for about 30 minutes. The mixture may be a little clumpy but it will even out as it cools. Store in glass jars in the refrigerator until ready to use.

Crockpot method: Line Crockpot bottom with foil so that the aluminum can doesn't rust and stain your interior. Remove the paper from the can of milk. Set the can of milk on the plate or foil and cover completely with water and cover with Crockpot lid. On HIGH: Cook 6 hours. On LOW cook for 8 hours. CAUTION: Make sure that the can remains covered AT ALL TIMES. Allowing the water to boil off could cause the can to explode. Allow can to come to room temperature before opening. The caramel tends to squirt out and will cause serious burns. Store in air tight container up to a week in the refrigerator.

Stove Top Method:   Remove label from can. Place the can on it's side in a large sauce pan and cover with water at least 2 inches above the can. Bring to a full boil and then turn down the heat. Allow the can to come to a light boil for 2 /2 hours, topping up with water as needed. Be careful and don’t let the water dry out or the can could explode.
Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot as it will squirt and burn your skin. The condensed milk will be thick and a nice caramel color.

It's hard to forget

"It's hard to forget someone who gave you so much to remember."

♥ Healthier Lemon Blueberry Bread

Healthier Lemon Blueberry Bread

1/3 cup canola oil
2/3 cup white sugar
2 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 cup fresh or frozen blueberries

Glaze:
1 tablespoon lemon juice
1/4 cup confectioners' sugar

Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.

In a mixing bowl, beat together canola oil, sugar, lemon juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour batter into prepared pan.

Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine 1 tablespoon lemon juice and 1/4 cup confectioners' sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

http://www.deliciousasitlooks.com/2012/01/hold-butter-please-healthier-lemon.html

 

♥ Crispy Potato Bites

I love these! So easy to make and they go with anything. Kids love them too.

Crispy Potato Bites
1 Package Ore-Ida® Steam n' Mash Cut Russet Potatoes
3 Cups Vegetable Oil
2/3 Cup Evaporated Milk
1 Tablespoon Butter
1 Cup Cheddar Cheese Shredded
1 Cup Romano or parmesan Cheese Shredded
1 Cup Flour
1 Egg Lightly Beaten

Microwave Potatoes according to package instructions.
Meanwhile, preheat oil in a 3 qt. heavy saucepan over medium high heat to 375 degrees. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in cheddar cheese, Romano cheese, flour and egg, and mix well.

Drop 2 tablespoons of batter into hot oil for each and fry for 1-1/2 to 3 minutes, or until golden brown. Fry 6 to 8 at a time to avoid overcrowding the oil. Drain on paper towels. Garnish with grated Romano or parmesan cheese.

http://www.oreida.com/Recipes/C/Crispy-Potato-Bites

♥ Buttery Garlic & Onion Mashed Potatoes

Buttery Garlic & Onion Mashed Potatoes

1 pound Russet baking potatoes
1/4 cup onion, finely diced
8 cloves roasted garlic (see below)
1/4 cup evaporated milk
2 teaspoons butter
salt and pepper to taste

Dice potatoes into cubes and place in a saucepan with cold water. Bring to low boil until potatoes are tender. Drain cooked potatoes in a colander and return to saucepan with heat turned off.

In the meantime, while potatoes are cooking. Saute onions in small fry pan until they are browned and caramelized. In large mixing bowl, add potatoes, butter, milk and salt and pepper and beat until potatoes are light and fluffy. Add more or less milk for the consistency you want. Add both the roasted garlic and onions to the potatoes and mix with spoon until well blended.

How to Roast Garlic Cloves

Preheat your oven to 400 degrees. Separate a head of garlic into cloves. Choose the larger cloves and rub any excess loose, papery skin off of each clove, but do not peel the cloves. Cut both ends off each clove, leaving part of the clove exposed through the skin on each end. Put the trimmed garlic cloves into a glass baking dish.

Pour olive oil into the dish until the oil comes at least 1/4 of the way up the cloves of garlic. The amount of oil you will need to do this varies greatly depending on the size of your baking dish, the number of cloves you are roasting and the size of the cloves. Stir the mixture to coat the cloves in oil.

Put the baking dish of oil and garlic into your preheated oven. Roast until even the largest cloves in the dish are soft and slightly browned. This should take 20 to 30 minutes, but start checking the cloves after 10 minutes to make sure you do not burn them. Allow the cloves to cool, then squeeze the garlic out of the skins and use as desired.

Recipe courtesy of Pro-Health Smart Potatoes

I'm Standing Next To You

I'm Standing Next To You
You can't see me or touch me
but I'm standing next to you.
It's sad to see you cry for me
I wish you only knew.
...
I'm standing next to you.
Even though you think I'm gone,
I've really never left your side
I've been here all along.

So please be brave and dry the tears,
don't let your grief show through.
I love you from a different place,
and I'm standing right next to you.

~Marty

♥ CARROT CAKE SANDWICH COOKIES

Carrot Cake Sandwich Cookies

2 sticks unsalted butter - room temp
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs - room temp
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats - not instant
1 1/2 cup grated carrots - about 3 large carrots
1/2 cup toasted chopped walnuts

Line two baking sheets with parchment paper. In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 - 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not over mix.

Mix in oats, carrots, and walnuts. Chill dough for at least 1 hour.

Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart. Bake until browned and crisp around the edges, 11 to 15 minutes rotating halfway through. Transfer to a wire rack to cool completely.

While the cookies are cooling, make the cream cheese frosting filling.

8 ounces cream cheese - room temp
1 stick unsalted butter - room temp
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Place cream cheese in a mixing bowl. Beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and cinnamon and continue beating until smooth. Add vanilla and stir to combine. Then put frosting/filling into a large Ziploc bag and snip the lower corner. Lay out 1/2 of the cookies upside down and put some of the filling on the cookies. Put on the tops and press down a little and sprinkle with a little powdered sugar and some sliced almonds and enjoy!

♥ Banana Pudding Trifle

We all can remember that favorite dish our Mom's used to make...for me it was my Mom's Chicken and Dumplings for dinner and her wonderful Banana Pudding for dessert. I can still taste this banana pudding as if it was yesterday....unbelievably good!

Banana Pudding Trifle

4 tablespoons of flour
½ cup of sugar
4 cups of milk
5 large egg yolks
2 tablespoons of butter
2 teaspoons of vanilla extract
7 Bananas (not overly ripe, no brown spots)
A box Nabisco vanilla wafers

Place the flour, sugar, milk, vanilla extract and butter in a large saucepan on high heat. Add each of the egg yolks one at a time into the saucepan and stir until mix well. Bring to a boil. After the ingredients thicken, simmer the ingredients on low heat until the mixture combines into a thick pudding texture. Cool for 2 minutes.

Cut slices of the bananas, place in bowl and set aside. In a clean baking pan, place a layer of vanilla wafers on the bottom. Then add a layer of sliced bananas on top of the vanilla wafers followed by the pudding mixture on top. Repeat this step until everything are used.

Whipped Cream Topping: Whipped Topping: Whip together 1 cup chilled heavy cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract. Spread over cooled banana pudding.

If you want to make this in a regular 9 x 13 baking dish or 2 quart round oven proof casserole, you can use various
Various Toppings: My Mom used to take the whites from those eggs she used in the custard and whip them up to make the best Meringue. These two are not to be made in your Trifle dish.....

Marshmallow Topping: Top off the pudding with closely-spaced marshmallows and bake at 350 for 5 minutes until the marshmallows are golden brown. Cool and serve.

Meringue topping: Beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar until stiff peaks form, then spread onto top of pudding mixture. Broil with the oven door open so you can keep an eye on it, until golden brown.

http://hbucollegian.com/?p=1708
http://www.talkinchowplayinhouse.com/2010/07/southern-banana-pudding.html
Photo by Kar

"Because You Loved Me"

For my Mom who I miss every single day...

Because You Loved Me
For all those times you stood by me
For all the truth you made me see
... For all the joy you brought to my life
For all the wrong that you made right.
For every dream you made come true
For all the love I found in you.
I'm everything I am
Because you loved me

You were my strength when I was weak
You were my voice when I couldn't speak
You were my eyes when I couldn't see
You saw the best there was in me.
Lifted me up when I couldn't reach
You gave me faith 'cause you believed
I'm everything I am
Because you loved me

You gave me wings and made me fly
You touched my hand so I could touch the sky
I lost my faith, you gave it back to me
You said no star was out of reach.
You stood by me and I stood tall
I had your love I had it all.
I'm everything I am
Because you loved me

You were always there for me
The tender wind that carried me
A light in the dark, shining your love into my life.
You were my inspiration
Through the lies you were the truth
My world was a better place because of you
I was blessed to be loved by you

I'm everything I am today Mom,
because you loved me.


"Because You Loved Me" is a song sung by Céline Dion. It was written by Diane Warren as a tribute to her father. It was produced by David Foster, it was released as a single on February 19, 1996

Missing my Mom today

Missing my Mom today, as probably many of you are who's mothers moved to heaven.

I loved my Mother with all my heart. She was the love of my life. She believed I could do anything and she was the truest friend I've ever had.

I always say that God sent me to the arms of an angel and her arms were always open when I needed a hug. Her heart always understood when I needed a friend. Her gentle eyes were stern when I needed a lesson. Her strength and love guided me and gave me wings to fly.

All that I am or ever hope to be, I owe to my Mom. No one has ever loved me as much as she did, and I will miss her everyday for the rest of my life.

~Marty

♥ Parmesan Crusted Chicken a la Cordon Bleu

This is really rather good for a quick fix casserole using some store bought ingredients mixed with homemade.

Parmesan Crusted Chicken a la Cordon Bleu

1 1/3 cups hot water
1 1/2 cups milk
2 tablespoons butter
1 box Chicken Helper® Parmesan crusted chicken
1 cup diced cooked ham
1 lb boneless skinless chicken breasts
1 tablespoon milk
2 tablespoons butter
1 tablespoon vegetable oil

Topping

1 tablespoon butter
1 cup shredded Swiss cheese

In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in ham. Cover to keep warm. Sauce will thicken as it stands.

Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick. Reserve 2 tablespoons seasoned crumbs (from Chicken Helper box). Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add remaining crumbs to coat chicken.

In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.

Meanwhile, in 7-inch skillet, melt 1 tablespoon butter; stir in reserved 2 tablespoons crumbs. Cook over medium heat, stirring frequently, just until crumbs are brown. Remove from heat.
Place pasta in serving dish; top with chicken and sprinkle with buttered crumbs and cheese.

http://www.bettycrocker.com/recipes/parmesan-crusted-chicken-a-la-cordon-bleu/ff8314e9-b4e6-4bbf-a479-c9967dfab342

Memories

Memories

I don't like the memories. I don't like
going back to those happier days
because it makes my heart ache,
and the tears come far too easily.
But once again I break the promise
to myself just for a little while.

It's a constant battle.
a war between remembering
and forgetting.

It's hard, isn't it? So many wonderful
memories and sometimes you just want
to stop and let them rush over you,
thinking they will bring you joy.

And they do for a minute or two.
You get so caught up in the moment,
and then the inevitable happens.
You went too far and you begin missing
them longing to be with them again.

Your heart breaks and the tears flow
and you promise never to go there again.
But you do.

~Marty

Sometimes The Strongest People

When You Thought I Wasn't Looking

When You Thought I Wasn't Looking

When you thought I wasn't looking, I saw you hang my first painting on the refrigerator door, and it made me want to paint another one.

When you thought I wasn't looking, I saw you feed a stray dog, and it made me want to be kind to animals.

When you thought I wasn't looking, I saw you make my favorite cake, and I realized it was the little things that made others feel special.

When you thought I wasn't looking, I heard you say a prayer, and it made me believe there's a God I can always talk to.

When you thought I wasn't looking, I felt you kiss me good night, and it made me feel that I was loved.

When you thought I wasn't looking, I saw tears come from your eyes, and it made me realize that when things hurt, it's alright to cry.

When you thought I wasn't looking, I saw how proud you were of me, and I wanted to be everything I could be.

When you thought I wasn't looking, I was....and I just want to thank you for all the things I saw... when you thought I wasn't looking.

~Author Unknown~

♥ Strawberry Hand Pies

My Mom made these with every kind of fruit you can imagine. Sometimes we had blueberry, raspberry, or peach... but my favorite was always strawberry. That's what I am featuring today but feel free to change them to what you have on hand.

Strawberry Hand Pies

For the dough:

 3 cups all-purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick (4 oz) butter, softened
1 cup sugar
1 egg
3 oz cream cheese, softened
3 tbsp cream
1 tsp vanilla extract

For the filling:

 4 cups strawberries, washed, hulled, and sliced
2 tablespoons cornstarch
1/3 cup sugar (or more, to taste)

Baking and Glazing:

1 egg white, lightly beaten
2 tablespoon sugar
1-1/2 cup powdered sugar
3-4 tablespoons milk

Pies: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of a stand mixer, combine the butter and sugar and cream them together until light and fluffy. Add the egg and beat to combine, then add the cream cheese and vanilla. Beat until everything is incorporated, then scrape down the bottom and sides of the bowl.

Add the flour mixture and beat on low speed until incorporated. Scrape the dough out onto a sheet of cling wrap and wrap it tightly into a flat disc. Refrigerate the dough for at least 1 hour. (Can be made several days ahead of time and kept in the refrigerator.)

Filling: When you’re almost ready to assemble the pies, place the sliced strawberries in a bowl and sprinkle the cornstarch and sugar over them and stir. Let them sit and get juicy.

When the dough has chilled, preheat the oven to 375 degrees. Lightly flour your work surface, then roll the dough out until it is about 1/8” thick. Make sure to lift and rotate it occasionally to make sure it’s not sticking on the bottom. Use a round cutter between 5-6” across to cut out large circles. (You can also trace around a bowl using a paring knife if you don't have a cutter large enough.)

Transfer the circles to a baking sheet lined with parchment paper. Place several spoonfuls of strawberry mixture in the middle of each pie. Fold the dough in half and crimp the edges with a fork to seal them together. If your dough starts to get too soft, refrigerate it briefly until you can work with it again.

Brush the tops of the pies with egg white and a sprinkling of sugar. Use a sharp knife to cut a few holes in the top to allow air to escape. Bake the pies at 375 for 20-25 minutes, until they're golden brown on top. Remove from the oven and let them cool completely on a wire rack.

Glaze: While the pies are cooling, mix together the powdered sugar and milk until you have a glaze that flows but holds its body. Drizzle the cooled pies with the glaze.

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