Thursday, June 06, 2013

NEW ENGLAND HOME by Dominic Davison

Everyone knows I am a big fan of Mike Savad and I feature his work here quite often. But now I want to introduce to another artist that I absolutely love. This one is called New England Home by Dominic Davison.  Keep in mind, these are not paintings. They are digital photographs that he has purposely enhanced to make them look like a painting. He is a young digital artist from the UK and uses the same technique as Mike Savad.
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♥ Sweet Potato Cake with Cream Cheese Frosting

Sweet Potato Cake with Cream Cheese Frosting

2 cups sugar
4 eggs
1½ cups oil
2 cups all-purpose flour
2 tablespoons cinnamon
2 teaspoons baking powder
2 cups sweet potatoes, grated

½ cup (1 stick) butter
1 cup (8 ounces) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 cup pecans, chopped

Preheat oven to 350 degrees. In a large bowl, mix together sugar, eggs and oil. Add remaining ingredients one at a time, adding potatoes last. Coat a sheet cake pan with a nonstick spray. Spread batter into pan.

Bake in round pans for 25 minutes or in a sheet cake pan for 35 minutes. Insert a toothpick in the center to determine doneness. Cool in pans before turning out for frosting. To make the icing, cream together butter and cream cheese. Add remaining ingredients and mix well.

Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.
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Cleome (Spider Plant)

Cleome or Spider Plant
One of my favorite flowers in the garden each year is the Cleome, also called the spider flower. It is an annual known for its exceedingly long seedpods. They develop below the flowers are as bloom progresses upward on the stalk to give the... plants a spidery look.

Cleome clusters of flowers are six to eight inches in diameter and come in white, pink, or lavender. They perch atop stems that can grow up to six feet high. Cleome grows well in average soil located in full or nearly full sun. It is very drought-tolerant, though it will look and grow better if it is watered well. I will post another picture of a Cleome in full bloom next.
Here is a full shot of a Cleome (Spider Flower) already beginning to open. They are beautiful but have a pungent odor that can make you think a skunk has moved through the garden! That scent also repels pest such as moles and some insects like mosquitoes. You get used to the scent when you see it's beauty and realize it's benefits. I plant mine deep in my garden.
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♥ Peaches and Cream Tartlets

I love peaches and this is one of my favorite desserts to make in the summertime. Doesn't it just say summer all over it?

Peaches and Cream Tartlets

For The Crust

1 1/4 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt

For The Filling

1 (8 ounces) cream cheese, softened
1/4 cup sugar
1 can sliced peaches in syrup (20 oz for large tart)

Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form. Transfer dough to a 9-inch round tart pan with a removable bottom. (I used mini tartlet pans).

With fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth. Spread into bottom of baked tart crust. If making tarlets, as shown in the photo, add a teaspoon or two of syrup from can to thin filling just enough to be able to pipe it into baked crust using a Piping bag or Ziploc bag with bottom corner snipped.

Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving. Serve with whipped cream and peach slices.

Photo and recipe ©Welcome Home
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♥ Raspberry Bread Pudding

I make this with strawberries too! Warm... just out of the oven... with a sweet vanilla sauce....Oh my!

Raspberry Bread Pudding

12 Rhodes Warm-N-Serve frozen Soft White Dinner Rolls, previously baked and at least a day old.

... 1 quart heavy cream
2 cups sugar
1 egg, beaten
1 teaspoon vanilla

Fruit Filling:
12 ounces frozen raspberries, thawed (I use strawberries)
1 cup sugar
1/2 cup apple juice

Vanilla Sauce:
2/3 cup butter
2 teaspoons flour
1 1/2 cups heavy cream
3 tablespoons sugar
1 teaspoon vanilla

Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Combine fruit filling ingredients and mix well. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan. Top with fruit filling and remaining roll mixture. Bake at 350°F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce:
Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.
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Wednesday, June 05, 2013

Momma Finch 1

 I snapped this picture today in my garden as this little Momma was going home to feed her little ones a fresh new crane fly. She turned and looked at me just as I started to snap the picture as if to get my approval on what she was serving the kids for dinner tonight.

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African Daisies

I love African Daisies...especially for my container gardening. They are an annual and come in such an array of different color combinations. .The flowers open fully only in direct sun, and they complete close each evening.

They love cool evenings and will bloom profusely when the temperatures fall down to the 70's. During periods of the summer when the nights are very warm, there will be a period of reduced blooms. When the nights cool off, they will perk back up and put on a fresh show.

The Osteospermum does best when situated in sunny areas
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Frozen Yogurt Covered Strawberries

Warning: These are addicting! They are cold and sweet and refreshing and just delightful to pop in your mouth on a hot summer day! Try them...they're so easy to make!

Frozen Yogurt Covered Raspberries

1 container Vanilla Yogurt (Use Greek Yogurt because it's thicker)
Fresh ripe strawberries

Slice strawberries in half. Spoon Greek yogurt onto a shallow dish and dip the strawberries in the yogurt. Place dipped strawberries in a plastic container lined with parchment paper and freeze.
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I Only Have You

I Only Have You
Don't be angry with me for long.
You have your friends, your work, your entertainment.
I only have you.

Talk to me sometimes. Even if I don't understand your words, I understand your  voice when it is speaking to me and it comforts me
and makes me feel loved.

Remember, before you choose to hit me: I have teeth and jaws that could easily crush the bones of your hand,
but I choose not to bite you.
I understand. But please be aware of how you treat me.
I will never forget it.

And always remember that it is you that I live for.
It is you that I am loyal to.
It is you that I want to please.
It is you that I love unconditionally.
Without you, I would have no one at all.
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Broccoli and Cheese And Bacon Cornbread

Here's a quick cornbread made with a mix that is so fast and easy to make and so good!

 Broccoli and Cheese And Bacon Cornbread

4 eggs, beaten
2 sticks melted butter
1 medium onion, chopped
2 ounces cottage cheese
1 package chopped broccoli, thawed
2 boxes Jiffy corn muffin mix
1/2 pound bacon, cooked and crumbled
1/4 cup bacon drippings

Preheat oven to 400 degrees. Add the bacon fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet.

Mix together eggs, butter, onion, cottage cheese and broccoli. Add corn muffin mix and bacon and stir until mixed well. Carefully remove skillet from oven and pour in batter. Bake for 45 minutes or until knife inserted into center comes out clean. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

Recipe Adapted from Farm
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Butterscotch Bubble Loaf

I love making monkey bread or bubble loaf or whatever you choose to call it. I especially like to make this one using butterscotch pudding! I love that warm butterscotch on hot sticky bread! Oh to die for!

Butterscotch Bubble Loaf

24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.

Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap.

Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
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Momma Finch

I stopped in the garden and snapped a few early morning photos for you to enjoy. Like this one of that same little Momma bird who likes to show me what she will be serving her kids for breakfast before she heads home.
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White Henryi Clematis

I've featured my pink and purple Clematis that grows throughout my garden but I have saved the best for last...this is my White Henryi Clematis. Nothing pleases the eye quite as much as the sight of a clematis vine in full early-summer bloom, cascading over a wall or climbing a fence. The single daisy-shaped blooms are 6 to 7 inches across, with a dark center and a creamy "crease" or two up the center of each petal. I haven't made up my mind just yet but I think this one might be my favorite.
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Baxter The Box Turtle

My new garden friend ....a boxer turtle traveling through my garden this morning. I shall call him "Baxter the Boxer." As you can see, he tolerated my snapping a half dozen pictures of him, making sure he shot me a dirty look first. But all is well...we are friends now. I gave him some fresh bib lettuce and I am sure he will be back tomorrow for more.
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Before I was a Mom

Before I was a Mom
Before I was a Mom...
I never tripped over toys or forgot words to a lullaby.
I didn't worry whether or not if my house plants were poisonous.
I didn't worry about my carpets being so clean or my cabinets safety locked.

Before I was a mom.......
I had never been puked on.
Pooped on
Chewed on
Peed on
slobbered on.

Before I was a Mom...
I had complete control of my mind and my thoughts.
I slept all night and enjoyed staying in bed later on weekends.
I never held down a screaming child so a doctor could give a shot.
I never looked into teary eyes and wept myself.

Before I was a Mom....
I never got gloriously happy over a simple grin.
I never sat up late at night watching a baby sleep.
I never held a sleeping baby for hours just because I didn't want to put him down.

Before I was a Mom....
I never felt my heart break into a million pieces when I couldn't stop the hurt.
I never knew that something so small could affect my life so much.
I never knew I would cherish every moment and those moments would turn into memories that would last forever.

Before I was a mom...
I never knew my heart could love this much.
I never knew my chest could swell so much with pride.
I never knew my eyes could cry so many tears.
I didn't know the feeling of having my heart outside my body.
I never knew how much I would love being a Mom.

Author: Unknown
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Saturday, June 01, 2013

Sausage and Dirty Rice

I like making this recipe as a side dish with a main course or sometimes even making it my main dish. It's really good!

Sausage and Dirty Rice

1/2 cup uncooked Uncle Ben’s® Converted® Brand rice
1 package (16 ounces) Johnsonville Hot Italian Sausage
1 package (16 ounces) Johnsonville Mild Italian Sausage
2 tablespoons butter
1 cup chopped onion
1/3 cup parsley
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
5 green onions, thinly sliced

In a saucepan, prepare rice according to package directions. Meanwhile, in a skillet, brown sausage over medium-high heat until no longer pink; drain. In a Dutch oven or large skillet, melt butter; sauté onions until tender. Add parsley, bay leaf, thyme, Worcestershire sauce, rice and sausage; stir until blended.

Transfer to a greased 2-quart baking dish. Bake, covered, at 350 degrees for 20-25 minutes. Remove from oven, discard bay leaf, garnish with green onion and serve.
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Cinnamon Sugar Banana Lumpias

my gosh, these are just to die for!

Cinnamon Sugar Banana Lumpias

3/4 cup Dixie Crystals Light Brown Sugar
2 teaspoons cinnamon
... 8 bananas, peeled and ends cut
8 lumpia wrappers (or use egg roll/spring roll wrappers)
Dixie Crystals Confectioners Powdered Sugar
Salted caramel for drizzling
Melted chocolate for drizzling

Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine brown sugar and cinnamon.

Working one at a time, dredge banana in cinnamon sugar mixture and place banana on lumpia wrapper. Bring bottom edge of wrap tightly over banana, rolling from bottom to top until the top of sheet is reached, being careful not to tear wrapper. Repeat with remaining wrappers and filling.

Place wrapped bananas onto prepared baking sheet and lightly coat with cooking spray. Place into oven and bake for 20-25 minutes, or until golden brown. Serve immediately, garnished with confectioners sugar and drizzle with salted caramel and melted chocolate, if desired.

 Recipe developed for Dixie Crystals by Chung-Ah Rhee
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The Digital Age

I know I have shared a lot of this artist's work with you over the last few months and for many of you it was here at Welcome Home that you were first introduced to this incredible photographer who takes a simple photograph and then enhances it with lighting, and shadows and so much detail that it takes on the look of a painting. You are used to seeing his urban series of Victorian style houses and front porches. But I wanted to show a different side of Mike Savad and I think this is the best example of the detail in his work and why I call it a masterpiece. This one is called, "The Digital Age." Remember, this is just a photograph....
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Slow Cooker Chocolate Turtle Monkey Bread

Oh My! And you make this in your slow cooker! What more could one want?

Slow Cooker Chocolate Turtle Monkey Bread

2/3 cup packed brown sugar
1/2 cup butter
1/4 cup granulated sugar
1 can (16.3 oz) Pillsbury® Grands!® Home-style refrigerated buttermilk biscuits
3/4 cup pecan halves
2 tablespoons whipping cream
1/3 cup milk chocolate chips
Spray 4 1/2- to 5-quart slow cooker with cooking spray. In 2-cup microwavable measuring cup, mix brown sugar and butter; microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is boiling and smooth.

In large resealable food-storage plastic bag, place granulated sugar. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Sprinkle 1/4 cup of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.

Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.

Carefully remove cover so condensation does not drip onto bread. Cover opening with paper towels; return cover to cooker. Let stand 10 minutes. Run a knife around edge of cooker; turn bread upside down onto heatproof serving plate.

In 1-quart saucepan, heat cream over medium heat just to boiling. Remove from heat. Stir in chocolate chips until melted and smooth. Drizzle over monkey bread. Serve warm.

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Thursday, May 30, 2013

♥ Homemade Crescent Rolls

I have a weakness for homemade bread....especially just out of the oven! I love to make rolls and slather them with butter while they're still about you? And there's that added bonus of the smell of bread baking in the oven. Here are some homemade crescent rolls just for you....

Homemade Crescent Rolls

 2 packets active dry yeast or 4-1/2 teaspoons
2 cups of warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
6 tablespoons of sugar
1/2 cup mashed potato flakes or cooked potato
2 large eggs
1 ½ teaspoons salt
6-6 1/2 cups of flour
¼ cup butter, softened

In the bowl of a stand mixer, dissolve yeast in warm water with a tablespoon of sugar for about 10 minutes until foamy. Add the butter, rest of the sugar, potato flakes, dry milk powder, eggs, salt and 3 cups of flour, knead until smooth using the dough attachment of your mixer. Stir in enough remaining flour ½ cup at a time to form a firm dough but still pliable.

Form into a ball, put in a greased bowl, lightly cover with kitchen towel, set aside in a warm place until double in size about 2 hrs. When dough it ready, deflate the dough and turn onto a lightly floured surface.

Divide dough into 2 equal pieces. Roll out each round into two 12-inch circles and cut each circle into 16 wedges (I used pizza wheel to cut this). Brush with softened butter. Roll up wedges, starting at widest end first, to form a crescent shapes.

Place in lightly greased baking sheets with points underneath. Cover and let rise in a warm place for 1 hour or until doubled. Bake at 375 degrees for 15-20 minutes or until golden brown.

NOTE: If you don't have a stand mixer, you can mix by hand if necessary or use a bread maker. If you choose to use a bread maker, use the instant yeast.

Photo and recipe copyrights ©Welcome Home
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Bowl Of Beauty Peony

This Peony is quite dramatic. It called the "pink bowl of beauty" and it's the first to bloom in spring and the last to die out in the fall. It is just strikingly beautiful and I am fortunate enough to have a garden full of them!
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Wednesday, May 29, 2013

♥ Triple Layer Carrot Cake with Cream Cheese Frosting

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Tuesday, May 28, 2013

Rainy days

Good morning friends. It is a another rainy day here in Maryland. A day to sit back and watch God water my flowers. Saves me a lot of time and work trying to get them all!

Rainy days serve another purpose for me...they slow me down and ...force me to take life just a little slower. Seems I'm always on the go or involved in far too many projects at once, and I rarely take the time to relax and reflect like I should. This morning I went outside and stood for a moment watching the rain. I thought about all my friends here at Welcome Home that I have never met in person, and yet there are so many of you that I feel I've known all my life.

My Mom once told me that in life there is a role for everyone you meet. Some will test you and some will teach you. Some will love you and some will use you. But the ones who bring out the best in you are the most important. They are the rare and amazing people who remind you why it's all worth it.

Have a good day my friends, take some time to do some soul searching today and to reflect on things that really matter. 
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My Mom's Rose Bush

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Sunday, May 26, 2013

♥ Southern Peach Bread with Vanilla Glaze

I got up early this morning to make this for you. This was one of my my Mom's favorite breads to make when we were little. I can remember her being so excited to find fresh ripe peaches at a local produce stand and coming right home to make... it. She would take it out of the oven slice it thick and while it was still warm, she would put just a little honey butter on top. It was out of this world good. I am so blessed to have had a Mom who taught me so much. Here is my glazed version of that same recipe.

Southern Peach Bread with Vanilla Glaze

1/2 cup butter, softened
1 cup sugar
3 eggs
2~3/4 cups all-purpose flour
1~1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches (you can use frozen or canned)
3 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

In a large mixing bow, cream the butter and gradually add the sugar, mixing well. Add eggs, one at a time, beating well after each addition.

In another bowl, mix together the flour, baking powder, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in orange juice concentrate and vanilla. Next chop the peaches to whatever size chunks you like. Then with a spoon, fold in the peaches and pecans.

Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes and then remove from pan and allow to cool completely before glazing.

Vanilla Glaze

4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

To prepare glaze combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added if you like your glaze thinner.

Photo and recipe ©Welcome Home
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It was her favorite flower....

It was her favorite flower....

This is a picture of the Cosmos, my Mom's favorite flower...which says a lot in her garden filled with so many other beautiful flowers. I never knew why she loved this one so much, when she had so many other...s that were far more beautiful and more fragrant. And then one day she told me why.

She said the word Cosmos in Greek is translated as, beautiful and ornamental. The Greeks called it the "love flower." It is the flower of October. The month that I was born. They believed this flower illustrated one's deepest feelings of love, and when it was handed to someone it meant, "walk with me hand in hand for the rest of our days and share this beautiful life."

In the spring and summer when the Cosmos were in bloom, my Mom would go to her garden and pick the most beautiful pink Cosmos she could find and put it by my bedside so that it was the first thing I saw when I woke up in the morning. And when I was older I understood.

My garden is full of them now, in every color. I always cut them fresh when I honor her memory at the cemetery. I am certain that she looks down and smiles.

How to Grow Cosmos

Cosmos are annuals that need to be planted by seed or by small plants each spring. One of the easiest to plant seeds in the world are Cosmos seeds. They will reseed themselves and come up again the following year in places where winters are mild. They usually grow to about 18 inches tall, but I have some that grow as high as 4 feet. The secret is to remove the dead flowers as often as you can so that they will continue to bloom through October or until the first frost. Do not over fertilize or over water, as this reduces the flower production. These plants are tolerant to drought, but make sure you water them during a long dry spell.

Photo: From my garden Spring, 2013
©Welcome Home owns all copyrights
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Saturday, May 25, 2013

♥ Stars and Stripes Cake

Stars and Stripes Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.  Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
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♥ Strawberry Trifle

Strawberry Trifle

3 lbs. strawberries
2 packages JELL-O vanilla pudding (3-4 cups)
4 cups cold milk
4 cups Fresh Whipped Cream
2 (11.5 oz) Entenmann’s All Butter Loaf Cake

Make the pudding first according to package directions
Wash and chop the strawberries into small bite size pieces.
Once the pudding has set, remove it from the fridge and add in 1 cup whipped cream – blend well. If you want to decorate the bowl with large slices, put those aside as you’re chopping and use the largest strawberries for those slices

Add in the chopped strawberries 1 cup at a time until you’ve reached the desired blend of pudding to berries. Slice your pound cake into 1/2″ slices. Using a large glass trifle bowl, put down a layer of pound cake.

Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl. Spoon in an even layer of the pudding mixture. Top that with a layer fresh whipped cream (use about 1 1/2 cups). Repeat these layers until you’ve reached the top.

NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get. Assemble the trifle the day you plan on eating it, but prep the pudding and berries ahead of time to speed up the process.

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♥ Slow Roasted Beef Ribs (or Short Ribs)

This simple recipe for beef short ribs or regular beef ribs will make you wonder why you ever eat Baby Backs! The succulent fall off the bone beef on these ribs is to die for. I do not put these on the grill. Instead I slow cook them all in the oven until they are fork tender.

Slow Roasted Beef Ribs (or Short Ribs)

1 slab of Beef Ribs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce
salt and pepper to taste
1 (14 ounce) box of beef broth or beef stock.
3 cloves of finely minced garlic

Lay ribs out flat and rub both sides generously with salt and pepper and minced garlic. Preheat oven to 450 degrees. Put a rack inside a shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with beef broth under the ribs making sure the ribs are not touching the broth.

Cover tightly with aluminum foil and bake for 30 minutes in a hot oven. Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.

Remove from oven and carefully remove foil so that steam escapes. Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 10 minutes. Carefully use tongs to lift ribs in one piece and place on platter.

Recipe: Welcome Home

Photograph by: Kevin Hill, Surrey NOW
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♥ Three Step Barbecue Chicken

Three Step Barbecue Chicken

Chicken Marinade

2 cut up chickens or use chicken parts that you like best. Leave the skin for crispy barbecue chicken.
1 cup Soy Sauce
1/4 Cup Worcestershire Sauce
1/4 Cup Apple Cider Vinegar
1/2 Cup Olive Oil
1 teaspoon brown Sugar
1 teaspoon Kosher Salt
1 cove garlic – Minced
1 teaspoon fresh oregano – Chopped

Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling.

Preheat oven to 450 degrees 15 minutes prior to putting in chicken. Remove the chicken from the marinade and shake off excess liquid. Let the chicken sit at room temperature for 10-15 minutes. Lay chicken on rack in a deep roasting pan. Brush chicken with Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce. Fill bottom of pan with water under the rack but not touching chicken. Cover entire pan tightly with heavy foil and place on middle rack in oven. Turn down oven heat to 300 degrees and bake for 30 minutes. Remove from oven and set aside.

Now you're all set to lay the chicken breasts evenly over the grill. Brush the chicken again with Sweet Baby Rays at the beginning and again halfway through the grilling process.
For a boneless chicken breast, you will want to cook each side for about 5 minutes, for a total of 10-12 minutes or until the juices are running clear. You’re looking for a happy point where the meat is cooked, but not dried out – this will require a lot of attention. Make sure the outside of the chicken is golden but not darkening, as that will give it a burnt taste. When pressed with the back of a spoon, the breast should give in and be soft. If hard, it probably overcooked.

After removing the cooked chicken breasts from the grill, it is good to make sure it’s been properly done. Slice it open in the center to check if it’s white; if pink you will want to put it back in the grill or an oven to finish cooking.

Recipe Welcome Home
Photo: Wikimedia Commons
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Friday, May 24, 2013

Strawberry Cake with Vanilla Glaze

Strawberry Cake with Vanilla Glaze

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
cup vegetable oil

1 cup sugar
2 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
3/4 cups fresh strawberries, diced and lightly coated with flour

Vanilla Glaze:

1 ¼ cups confectioners’ sugar, sifted
¼ cup heavy cream
½ teaspoon vanilla extract

Preheat the oven to 325 degrees. Grease and lightly flour a 10-inch tube pan or a square or round cake pan. In a small bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar and eggs until light and thick, about 3 minutes. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Fold in the strawberries. Pour the batter into the prepared cake pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan for 1 hour. Remove from the pan and cool completely on a wire rack.

In the top of a double boiler, over barely simmering water, combine the sugar, cream and vanilla. Stir until the ingredients are well blended, about 2 minutes. Pour into a glass measuring cup and cover until ready to use. When the cake is completely cool, drizzle the glaze decoratively over the cake. Allow the glaze to set for 1 hour before slicing and serving the cake.

Photo and recipe copyrights ©Welcome Home
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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.
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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.
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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

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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.
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