♥ Fried Bologna Sandwiches ("Baloney Samiches")

Okay...I am going to dig down to my southern roots today and pull out a sandwich that my Mom used to make for me when I was growing up. I still love them today and I think of her every time I make a fried Bologna sandwich. Oh who am I tryin...g to impress? Make that a fried "Baloney Samich". We didn't eat cold baloney when I was growing up anymore than we would eat cold uncooked hot dogs. My Mom fried our baloney samiches and our hot dogs!

If you've never had one fried you don't know what you're missing! Fry it up crisp and slap it on white bread with a little mayo and you'll never eat a cold one again! Am I right my Southern friends?


Fried "Baloney Samiches"

Three slices of your favorite Bologna
Good quality mayo (I use Helmans)
1 tablespoon of butter
fresh white bread
Optional: Tomato, cheese, lettuce or whatever you want.

Slice the baloney along the edges so it will lay flat. If you don't it will puff up in the middle and the center will not get brown. Melt butter in skillet and fry Baloney over medium high heat until brown and crispy on the edges. Serve on white bread with a little mayo and what ever toppings you choose. Oh Yum!

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♥ Bacon Lettuce Tomato Sandwich

We're talking about sandwiches today at Welcome Home....who doesn't love a BLT? Thick sliced bacon baked in the oven, crisp iceburg lettuce, and a big ripe tomato on white bread slathered with good mayo. I just made this one. The bacon was ...still sizzling when I snapped the picture!

Bacon Lettuce Tomato Sandwich

3 slices thick bacon (I love pepper bacon too!)
mayo (I like Helmans Real Mayo)
iceburg lettuce
Slice of ripe tomato

Assemble bacon on rack over foil lined baking sheet bake in oven at 350 degrees until crisp. Bacon will not shrink this way and no need to drain on paper towels. Assemble sandwich with mayo, lettuce leaves and tomato. Top with bacon. Yum!

Photography Property of ©Welcome Home

♥ Roast Chicken Legs with Lemon Butter

One of my favorite dinners to make because it is so simple and so good. This is a great recipe for roast chicken as you can taste just a touch of lemon. My Dad says I made the creamiest mashed potatoes and fresh peas are always a great side.... Doesn't this just spell comfort food?

Roast Chicken Legs with Lemon Butter

 6 whole Chicken legs and thighs, 

 rinsed And Patted Dry.
 3/4 cups Butter, Softened
  3 whole Lemons
  4 sprigs Rosemary
Salt And Pepper, to taste

Preheat oven to 425 degrees. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
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Creamy Mashed Potatoes

2 lb Yukon gold or russet potatoes, peeled and cubed
1/2 cup of butter
½ cup evaporated milk (more or less as needed)
Salt and pepper

In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Add potatoes and cook uncovered for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain potatoes very well in a colander and transfer them back to the pot which will dry them out a little more. Add butter and milk and whip at medium low speed with a hand mixer until smooth and creamy. Feel free to add more butter and milk a little at a time to get the consistency you want. Season with salt and pepper while mixing.
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Chicken Gravy

2 cups of drippings from roast chicken
1/2 cup cold water
1 tablespoon corn starch (or more as needed)
salt and pepper to taste

In the bottom of the baking dish after roasting the chicken in the oven. Pour the drippings into a large sauce pan. If there is lots of fat skim some of it off. Heat the drippings up, over medium- heat and bring it to a boil.

In another bowl add 1 tablespoon corn starch to 1/2 cup of cold water. Mix till all the lumps are out of the corn starch and it is well mixed… then you can slowly add it your chicken drippings. Whisk the whole time, to prevent lumps. Stir at a full boil for 1 minute, then turn heat off and let stand for 1 minute. Salt and pepper to taste. Serve over chicken and mashed potatoes.

If you like your gravy a little thicker add a little more corn starch to your “corn starch water mixture”

Photography ©Welcome Home
Chicken Recipe Adapted from Pioneer Woman

♥ Caprese Pasta Salad (Orecchiette Pasta with Sun Dried Tomatoes and Mozzarella)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yesterday while shopping at a local grocery store (Wegmans), I watched a simple demonstration on how to prepare this pasta dish. So I came home and made it myself. It's made up of only three ingredients but out of this world good! Sort of ...like a Caprese Salad but even more delicious. You've gotta try this one!

Orecchiette Pasta with Sun Dried Tomatoes and Mozzarella

1 bag orecchiette pasta (also called little ears)
1 container roasted sun dried tomatoes in olive oil
1 container of FRESH pea-size mozzarella balls
Optional: parsley or chopped basil for garnish

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally

Cook pasta until tender. When pasta is done drain well and set aside to cool. Once the pasta is cool, stir in the roasted sun dried tomatoes along with all the oil that is in the container they come in and toss. Add mozzarella balls and toss again. Enjoy!

Photography ©Welcome Home

♥ Roast Chicken with Lemon Butter

One of my favorite dinners to make because it is so simple and so good. This is a great recipe for roast chicken as you can taste just a touch of lemon. My Dad says I made the creamiest mashed potatoes and fresh peas are always a great si...de. Doesn't this just spell comfort food?

Roast Chicken with Lemon Butter

1 whole Chicken, Rinsed & Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Salt And Pepper, to taste

Preheat oven to 425 degrees. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely. In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they'll fit!) and the three remaining rosemary leaves into the cavity of the bird. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
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Creamy Mashed Potatoes

2 lb Yukon gold or russet potatoes, peeled and cubed
1/2 cup of butter
½ cup evaporated milk (more or less as needed)
Salt and pepper

In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Add potatoes and cook uncovered for 20-25 minutes, until the potatoes are tender when pierced with a fork. Drain potatoes very well in a colander and transfer them back to the pot which will dry them out a little more. Add butter and milk and whip at medium low speed with a hand mixer until smooth and creamy. Feel free to add more butter and milk a little at a time to get the consistency you want. Season with salt and pepper while mixing.
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Chicken Gravy

2 cups of drippings from roast chicken
1/2 cup cold water
1 tablespoon corn starch (or more as needed)
salt and pepper to taste

In the bottom of the baking dish after roasting the chicken in the oven. Pour the drippings into a large sauce pan. If there is lots of fat skim some of it off. Heat the drippings up, over medium- heat and bring it to a boil.

In another bowl add 1 tablespoon corn starch to 1/2 cup of cold water. Mix till all the lumps are out of the corn starch and it is well mixed… then you can slowly add it your chicken drippings. Whisk the whole time, to prevent lumps. Stir at a full boil for 1 minute, then turn heat off and let stand for 1 minute. Salt and pepper to taste. Serve over chicken and mashed potatoes.

If you like your gravy a little thicker add a little more corn starch to your “corn starch water mixture”

Photography ©Welcome Home

♥ Progressive Collapsible Cake Carrier

I love this food carrier....I am always baking cupcakes, pies and layer cakes and even deviled eggs to take to parties and cookouts. I could never find a carrier that would work for me. If I baked a three layer cake the frosting would alway...s touch the top. Cupcakes and deviled eggs would slide everywhere. But this past week I ordered this carrier and I love it.

It is collapsible so I can make it tall for cakes or short for pies and deviled eggs! I can even fit a tall 5 layer cake in it and it holds up 12-24 cupcakes. And the best part...I can collapse it and store it flat in my cabinet!

Thought I would share my find with you today.....here's the link if you're interested. Remember, anything you buy through Welcome Home supports the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while they wait for their forever homes. So any purchase through my page goes to support a good cause.

http://www.amazon.com/gp/product/B00AZSCTMO/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00AZSCTMO&linkCode=shr&tag=welchome08-20&qid=1376943980&sr=8-1&keywords=progressive++cupcake+and+cake+carrier

♥ Humming Bird Cake

Humming Bird Cake

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar...
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup pecans

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into two greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

http://www.mandyeats.com/?p=1580

♥ Chocolate Covered Bananas

What a treat! I love chocolate covered bananas...especially frozen! Try these for a refreshing treat....easy to make too!

Chocolate Covered Bananas

5 bananas, very ripe
5 popsicle sticks ...
3 cups chopped chocolate
3 tablespoons butter, cut up

Make sure your bananas are very ripe so they will be sweet and soft but not past the ripe stage where the peel has turned to brown. Peel bananas and place on sticks. Line a cookie sheet with waxed paper or parchment paper. Place bananas on the cookie sheet in the freezer for at least 10 minutes or longer. Heat chocolate with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

Toppings:

Chopped nuts
Coconut
Cookie crumbles
Colored sprinkles or chocolate jimmies
Mini chocolate chips
White chocolate drizzle

Photography ©Welcome Home

♥ Red Velvet Cupcakes with Cream Cheese Frosting

 I don't think there is a prettier cupcake than a red velvet cupcake with cream cheese frosting. Who says you have to wait until Christmas or the Valentines day to make them...they are good all year round and I made these just for you! 

Red Velvet Cupcakes with Cream Cheese Frosting
 

  

For the Cupcakes

1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees and line 12 muffin tins with cupcake liners. I use red ones. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.              

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. 

























For the Cream Cheese Frosting  
                                               

16 ounces cream cheese, room temperature
1 1/2 cups powdered confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, cold

Beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Either spread the frosting with a knife or offset spatula, or use a large star-tip to pipe the frosting as I did. Garnish with red sprinkles, or red sugar or do what I did and use red cake crumbs.

♥ A Gift of 86,400 Seconds.

I asked God what he would have wanted me to learn by now and God replied.....

"I would have wanted you to learn that each day of your life I give you a gift of 86,400 seconds. I would like you to use   just one to say, thank you."

 

 

 

 

 

 

 

 

 

 

From my book, Life's Lessons: What God Would Have Wanted Me To Know By Now. 

Available at: http://store.blurb.com/ebooks/195682-life-s-lessons

Photography from my garden....©Welcome Home