Ham and Egg Baskets

Ham and Egg Baskets

1 large tomato, cut into 6 thin slices
6 large eggs
6 tablespoons shredded Cheddar cheese
2 tablespoons chopped fresh chives
12 slices Hormel® Natural Choice® Honey Deli Ham
Salt and pepper, to taste

Place oven rack in upper third of oven. Heat oven to 450ºF. Lightly coat 6 (6- to 8-ounce) custard cups or muffin cups with cooking spray.

Place tomato slices on paper towels; cover with additional paper towels. Gently press tomatoes to soak up excess juice. Gently press 2 slices ham into each custard cup, overlapping to fit. Place 1 slice tomato over ham, cutting to fit; top with 1 egg. Season with salt and pepper. Sprinkle each egg with 1 tablespoon cheese.

Bake ham baskets 10 to 15 minutes or until eggs are desired doneness. Gently remove ham baskets from custard cups. Place on warm serving platter; sprinkle with chives.

http://www.hormelnatural.com/recipes/details/1305/egg-basket.aspx

Shake The Hand of a Veteran

Yes I know it is Memorial Day weekend and not Veterans day. But let's remember all those that have defended our country while we still can. Walk up to a veteran this weekend and shake their hand. Ask them when they served and let them know how much their sacrifice means to you. Watch for the glow in their eyes and the smile that follows, as they stand proud and tell their story.

Southern Berry Cobbler

This is from my Mom's old recipe box. One of the first recipes listed under her favorites. I want to share it with you today.

Southern Berry Cobbler

1/2 cup unsalted butter
1 cup all-purpose Flour
1 1/4 cup buttermilk
1 cup packed light brown sugar
1 tablespoon baking powder
1/8 teaspoon salt
4 cups fresh or frozen mixed berries


Preheat oven to 375 degrees. In a 10-inch cast-iron skillet, melt the butter in the oven while it is preheating. Once the butter is melted, remove the skillet from the oven.
Meanwhile, whisk together the flour, brown sugar, baking powder, and salt in a medium mixing bowl. Whisk the buttermilk into the flour mixture.
Pour the batter over the melted butter in the hot skillet. Sprinkle the berries evenly over the batter. Bake for 50 minutes. Serve hot, warm, or at room temperature...and don't forget the vanilla ice cream!

Photo and recipe copyrights ©Welcome Home

Remembering The Fallen

As we move about our day preparing for memorial day activities this weekend. Let's stop for a few minutes and remember what this holiday is all about. We are honoring those men and women and K-9's who gave their lives for our freedom. We salute them and respect them and will never forget the sacrifice they made for us. I will be posting in honor those that have fallen throughout the weekend.

Homemade Butter

Why buy Butter when you can make it yourself in just minutes? I started making my own butter about a year ago when I discovered how easy it is to make.

Homemade Butter

16 ounces of heavy cream, chilled
1/2 teaspoon salt

Pour cream and salt into bowl of stand mixer and mix on high speed. You can use a regular hand mixer too but make sure you use a large deep bowl as this will splash. In essence, you'll be making whipped cream...but you will continue to go beyond that stage. It will take about 5 minutes of high speed mixing to reach that stage.

First you will see fresh white whipped cream, but keep mixing and it will start to change to a pale yellow and look like scrambled eggs. Keep beating a few more seconds. You'll notice liquid start to separate from the butter. This is actually fresh buttermilk and can be saved for future use. I usually pour mine in a jar and use it for homemade buttermilk pancakes.

Next set a mesh strainer over a deep bowl. Pour all the contents of the mixer into the strainer and let the buttermilk drain through to save. Simply set a mesh strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Make sure the butter that you have made is not touching the liquid.

Now with clean hands, knead and squeeze the butter to force out any remaining buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk in the bowl below the strainer.
This step is important so your butter will stay fresh longer.

Refrigerate the butter milk and place the butter into a container. A bowl or square mold will do. Press it down firmly with a large spoon or spatula. This may cause more liquid to come out of the butter. Drain the liquid before storing. You can eat the butter now. It has a fresh light taste.

Cool in the refrigerator. The butter will be immediately ready to use, but as with any dairy product, it needs to be refrigerated when not in use. Store in covered container in the fridge - butter will keep for about 5 days or so


Photo credit:
www.omnomicon.com

 

Blueberry Lemon Streusel Coffee Cake

I love this little recipe. As a matter of fact I have just taken my cake out of the oven and can't wait to have a slice with a fresh cup of coffee.

Blueberry Lemon Streusel Coffee Cake

Crumb topping

1/2 cup flour
1/3 cup sugar
1/8 teaspoon salt
Zest of 1 lemon
1/4 cup ( 1/2 stick) butter, cubed, at room temperature

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.

Cake

6 tablespoons butter, at room temperature
1 1/2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 1/3 cup sugar, divided
Zest of 1 lemon
2 eggs
1/2 cup buttermilk
2 cups blueberries, fresh or frozen, divided
Crumb topping, chilled
Juice of 2 lemons (about 6 tablespoons)

Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

In the bowl, using a mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.

Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries. Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking.

Lemon Glaze

In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. (The glaze will bubble while cooking and may need to be removed from the heat to check that it is the proper consistency.) Remove from heat and set aside in a warm place.

Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.

Photo and recipe ©Welcome Home

CHICKEN MARSALA WITH MUSHROOMS

CHICKEN MARSALA WITH MUSHROOMS

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon Italian seasoning
2 cloves minced garlic
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (or use extra 1/2 cup chicken broth)
½ cup low sodium chicken broth
1/2 cup heavy cream

In shallow bowl, mix flour, salt, pepper, dried thyme and Italian seasoning. Dredge both sides of chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Remove from pan. Add minced garlic and mushrooms to the pan and cook for about two minutes.

Pour in wine and de-glaze the pan. Let the wine reduce a little bit then add chicken broth and cream, stir and simmer for about 10 minutes. Add chicken back to the pan, cook until chicken is done. Serve with mashed potatoes and steamed broccoli on the side.

Photo and recipe copyrights ©Welcome Home
Photography Ramela Jimenez

Daddy's Girl

Daddy's Girl

He is there to spill tears of happiness when his eyes look upon his baby daughter for the first time. He is there with arms to catch her when she takes her first steps or stumbles. He is there to teach her at the youngest age..., even though she might not understand half of it.

He is there to help her color inside the lines, make her grilled cheese sandwiches and tomato soup, and tie her shoes when Mom's not around. He is there to hug her and kiss her on her first day of school. He is there to teach her how to ride her first bike and drive her first car.

He is there to approve, disapprove, accept and forgive. He is there to give her a big bunch of flowers when she graduates from school, and to smile when her name is called and feel so proud. He is there to embrace her and kiss her before she goes to live far away to learn new things. He is there to walk her down the aisle with tears in his eyes as he wonders how his little girl grew up so fast.

He is there to watch her grow as the lines on his face deepen. He is there to welcome her home for visits with arms stretched wide to give her a hug. He is there with open arms and an empty lap to listen to life's problems and stroke her hair to tell her it will all be okay.

And she remembers this loving man from her childhood with big strong hands that were as gentle as a whisper. She remembers how he was always there to protect her and make her feel safe. She remembers how smart he has always been and how much she has learned from him. She remembers his kind eyes and how they would tear when he looked at her sometimes. She remembers his wide smile and his big laugh that always made her feel happy.

But most of all, she remembers how much he has always been there to love her and how she has always been there to love him back.

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!