♥ Her Hands

Her Hands

  Her hands held me gently from the day
I took my first breath.
Her hands helped to guide me
as I took my first step....

Her hands held me close when the tears
would start to fall.
Her hands were quick to show me
she could take care of it all.

 

Her hands were there to brush my hair,
or straighten a wayward bow.
Her hands were there to comfort the hurts
that didn't always show.

Her hands helped hold the stars in place,
and encouraged me to reach.
Her hands were there in prayer for me
because she always believed.

Her hands are now twisted with age
from pain and years of work.
Her hands now need my gentle touch
to rub away the hurt.

Her hands are more beautiful today
than anything can be.
Her hands are the very reason
of how I came to be."

~Maggie Pittman

photo source: Timothy Hamilton Flickr
http://www.flickriver.com/photos/tags/pictorialist/interesting/

♥ Great Mac and Cheese

There are a lot of mac and cheese recipes out there. I have featured many on my page including crab mac and cheese and several others. However, when I want the best mac and cheese out there, this one is my go to every time. I have create...d a velvety texture and flavor from all the different cheeses and a wonderful buttery crunch from the bread topping. Try it and let me know if it becomes your favorite too! Oh...and you've just gotta click on this photo for drool mode!



Great Mac and Cheese

1 lb elbows macaroni
8 tablespoons butter
1 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Preheat oven to 350. Lightly butter a deep 9 x 13 baking dish.

Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon salt to your boiling water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Add 8 tablespoons of melted butter to the macaroni and stir.

In a large bowl combine all the shredded cheeses. Then add the half and half, the beaten eggs, the sour cream and about 2 cups of the combined shredded cheeses and mix thoroughly. Pour all the macaroni mixture into the buttered casserole dish, and top with remaining 1 and 1/2 cups of shredded cheese.

Bread Topping

1 stick of butter (1/2 cup or more as needed)
8 slices of bread, cubed or torn into pieces

In a large skillet, melt one stick of butter. Toss in bread cubes and stir to coat bread thoroughly in butter. Top entire casserole with buttered bread cubes covering the cheese completely. Bake for 30-35 minutes or until the edges are golden brown and bubbly and the bread cubes are lightly toasted. Serve hot.

















 Photograph is the property of ©Welcome Home

♥ Slow Roasted Pork Shoulder

There is nothing better than pulled pork from a roasted pork butt or pork shoulder. Tender and flavorful and the perfect sandwich! I use Sweet Baby Rays to give it that sweet smoky barbecue flavor....oh my! Click on the photo for full drool mode!

Slow Roasted Pork Shoulder

3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4-5 pound) pork shoulder (I use a pork butt)
Sweet Baby Rays Hickory and Brown Sugar Barbecue Sauce

Preheat the oven to 425 degrees. In a small bowl, mix together the oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork butt.

Place a rack inside a roasting pan and put the pork butt on the. Roast for 20 minutes at a high temperature of 425 degrees and then reduce the heat to 325 degrees. Slow roast at the lower temperature for about 4 hours or until thermometer inserted into the thickest part of the meat reads 185 degrees. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

NOTE: You can make this same recipe in a crock pot as I did in the photo shown. Simply follow the same instructions but pour 1 cup of chicken broth in the slow cooker before placing your meat inside. Cover and slow cook on high for 6-8 hours or until your meat is fork tender.

With two forks, shred the meat into pieces and add heated barbecue sauce. Mix well and serve alone or on sandwiches.

NOTE: While I used to make my own sauce and have several recipes for it, I have stopped since being introduced to Sweet Baby Rays. There is nothing like it and I only use this sauce on everything I would normally 
make a barbecue sauce for now.

Photographs are copyrighted and the  property of ©Welcome Home

♥ Chocolate S'mores Cupcakes

Is it your turn to make cupcakes for your child's birthday party or bake sale? Here's a real head turner and a huge hit with the kids. Who doesn't like S'mores?

Chocolate S'mores Cupcakes

Crust:
1 cup graham cracker crumbs ...
1/8 cup sugar
4 tablespoons butter, melted
Pinch of salt

Line 12 muffin cups with paper or foil liners. In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon of the mixture into each cupcake liner and press down firmly and push a little up the bottom part of the sides. Reserve remaining mixture for topping cupcakes. Set aside and make your cupcakes.

Chocolate Cupcakes:

3/4 cup plus 2 tablespoons cocoa powder
1/2 cup boiling water
1 cup buttermilk
1 and 3/4 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 and 1/2 sticks plus 3 tablespoons butter, softened
1 and 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Preheat the oven to 350. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until smooth. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt.

In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter over graham cracker crusts in muffin cups, filling them about two-thirds full. Bake for 18 to 20 minutes, or until the center comes clean with a toothpick inserted in center. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

Marshmallow Cream Filling

2 teaspoons very hot water
¼ teaspoon salt
1 (7 ounce) jar marshmallow cream
½ cup shortening
⅓ cup powdered sugar
½ teaspoon vanilla

In a large bowl add the water and salt. Stir to dissolve the salt in the hot water and allow to cool. With an electric mixer, blend the marshmallow cream, shortening, powdered sugar, and vanilla to the salt water mixture and whip on medium speed until the mixture becomes fluffy.

To fill the cupcakes I used a small melon baller to cut a circle into the top of each cupcake, putting the removed cake circle to the side. Spoon cream filling into a ziploc bag and seal tight. Cut the bottom tip out of the bag and pipe in about a tablespoon of filling into the hole on top. Replace the removed cake circle. Now you are ready to frost the cupcakes.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup chocolate chips

In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave the chocolate chips in a microwave-safe bowl on medium for 1 or 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. Frost cooled cupcakes.

Drop a dollop of marshmallow cream on top of cupcake and garnish with any leftover graham cracker crumbs or nuts if desired.

 Photography property of ©Welcome Home

♥ Surf and Turf Dinner

This was my Surf and Turf dinner I made last night for my best friend, Randy. I started him off with a fresh tossed salad with my homemade poppy seed dressi...ng. Then it was on to my pan seared Ribeye steaks, my very own Maryland Crab Cake, and my homemade velvety mac and cheese. A special meal for my special friend. Click on photo for drool mode.

 My Maryland Crab Cakes

1 lb Jumbo Lump Crabmeat (I get mine at Costco)
1 large egg
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
1 and 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of kosher salt
1/2 cups fine breadcrumbs made from white bread
1 tablespoon chopped parsley

Preheat oven to 400 degrees. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little olive to speed up browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer.

Pan Seared Ribeye Steaks

Take your steaks out of the Fridge and leave them out for about an hour before you are ready to cook them. Season both sides with sea salt and black pepper.

Preheat my cast iron skillet over medium high heat. Once the skillet is VERY hot you are ready. One way to test it is to sprinkle a tiny bit of water dances and if it sizzles across the skillet, you'll know it is ready for the steaks.

Next, drizzle olive oil into the bottom of the skillet and make sure it has been well-coated. Place each steak in the pan making sure you don't crowd them. Cook for two minutes on one side and do not touch them while cooking. Then flip them on the other side. After two minutes, reduce the heat on the skillet to low.

At this point, you want to test the steaks for doneness. I use this method...I call it the FACE method. See today's post for instructions.

Baked Mac and Cheese with Bread Crumb Topping

1 box (16oz) elbow macaroni
8 tablespoons butter
1 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Preheat oven to 350. Lightly butter a deep 9 x 13 baking dish.

Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon salt to your boiling water. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Add 8 tablespoons of melted butter to the macaroni and stir.

In a large bowl combine all the shredded cheeses. Then add the half and half, the beaten eggs, the sour cream and about 2 cups of the combined shredded cheeses and mix thoroughly. Pour all the macaroni mixture into the buttered casserole dish, and top with remaining 1 and 1/2 cups of shredded cheese.

Bread Topping

1 stick of butter (1/2 cup or more as needed)
8 slices of bread, cubed or torn into pieces

In a large skillet, melt one stick of butter. Toss in bread cubes and stir to coat bread thoroughly in butter. Top entire casserole with buttered bread cubes covering the cheese completely. Bake for 30-35 minutes or until the edges are golden brown and bubbly and the bread cubes are lightly toasted. Serve hot.

Photograph is the property of ©Welcome Home

Blueberry Pancakes

I made blueberry pancakes and bacon this past weekend. I tried making my bacon in the oven for the first time and I'm so glad I did. It's so much better than frying it and watching it shrivel up. It stays true to its shape and it just tastes better...and no more wondering what to do with all that left over bacon grease!

Blueberry Pancakes

2 cups buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup fresh or frozen blueberries, rinsed and dried,
3 tablespoons butter, melted and cooled slightly
1-2 teaspoons vegetable oil or butter for frying

Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Whisk egg and melted butter into buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain. Do not over mix.

Chop or slice the blueberries you plan to add to the batter but leave some whole for the topping. Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes. Add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet ; sprinkle 1 tablespoon of chopped or diced blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 minutes to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Oven Baked Bacon

Lay bacon strips flat on a rack above a baking sheet lined with foil. Bake at 400 degrees until bacon is the way you like it! Delish!

Photograph property of ©Welcome Home

♥ Oven Roasted Memphis Ribs

On my menu today will be my oven roasted ribs that I have shared with all of you many times here at Welcome Home. I stopped using a grill or smoker make my ribs. No need to...this rub and this method of cooking them will make you use that ...grill for burgers and chicken and steak. These delicious ribs come out so fall-off-the- bone-tender and they even have grill marks! Take a look at the photo of the ones I made today. Better yet, try them....let me know what you think!

 

My Oven Roasted Memphis Ribs

4 pounds pork ribs or two big slabs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Dry Rub

1 cup brown sugar, firmly packed
1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder
2 tablespoons course salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mix all ingredients together until blended. Lay ribs out flat and rub both sides generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water. 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 15 minutes. Carefully use tongs to lift ribs in one piece and place on platter.

Photography is the  property of and copyrighted to ©Welcome Home 

♥ The Simple Things

The Simple Things

Yesterday I went to a flea market and a thrift store looking for some dishes for my photo shots. I normally  am not into that sort of thing but yesterday I found some really pretty dishes and bowls to use when I take my... food photos in the future. While I was at the thrift store, a dear sweet little lady, well into her late 80's, asked me if I could tell her the price of something because her eyes were failing her.

She handed me this tiny little tea cup and saucer. She was just so fascinated by it and could not stop looking at it. She kept saying how lovely it was and how she so loved it and could not get over how delicate and fragile it was. She was even near giggling at one point as she picked it up and admired it.

I carefully took the cup and saucer from her frail hands and looked on the bottom and saw that it was marked $8.00. I told her that the markings on the bottom said it was by an artist named Allyn Nelson and that it was made of bone china and from England. She said, "Oh my, no wonder it is so beautiful." She thanked me for my help and with her shaking hands she took it and put it back on the shelf never taking her eyes off it. She stood there for another minute admiring it and finally let out a big sigh and walked away.

I immediately knew I had to buy it for her. She had touched my heart profoundly in those few moments. I knew she loved it and wanted it, but for whatever reason she decided against it. Maybe because her money was now meant for her medications or for food and housing and not for things that brought her pleasure anymore.

Just a few seconds later, I saw a woman approach her and tell her it was almost time to go and they began walking toward the front of the store, but still stopping to look at things on the way out. So I hurried up to the counter as I looked over my shoulder to make sure they were still there. With cup and saucer in hand, I told the clerk I was in a hurry and what my intentions were, so she quickly rang it up and wrapped it carefully.

I then went to search for this dear lady so that I could present my gift to her. I was so excited about seeing her face when I told her it was hers to enjoy. But the beautiful lady was gone. I searched the entire store looking for her and could not find her anywhere. Two of the cashiers even helped me search the store but we couldn't find her.

What was so odd was that in order to leave the store, she would have had to walk right by us. No one saw her leave. It had taken me all of 3 minutes to pay for it and get it wrapped and now I stood there thinking maybe these two store employees thought I might be delusional. I stood there shaking my head and wondering how it could be that no one saw her leave. Actually no one saw her come in either and if I didn't have the actual cup and saucer here in my possession, I might be thinking it was all a dream.

I am still shaking my head about it all today. I know it was real because I have this little cup and saucer to tell me it really happened. Maybe it was a reminder that I can do more to help those who can't enjoy the simple things in life anymore. I'm not sure what the significance our brief meeting had...all I know is that she instantly touched my heart, opened my eyes, and made me want to do more.

I felt so terrible all day yesterday....I wanted so much for her to have it. Here is a photo of the little tea cup and saucer that will forever remind me of this beautiful little lady and every other precious senior out there that still wants pretty things but just can't afford them. I have now made a new promise to myself that I will do my part to make sure that more can afford the simple little things that might bring them such joy.

~Marty

Photograph property of ©Welcome Home 2013

♥ Perfect Scrambled Eggs and Ham

I don't know about you but I am one of those people who can eat breakfast any time of day or night! It's easy to make and always so good. Here's what I call a great meal...perfect scrambled eggs that are so light and fluffy, oven baked bacon and angel cream biscuits!

Perfect Scrambled Eggs

6 eggs
1/4 cup evaporated milk (or half and half)
2 tablespoons butter
Salt and pepper, to taste

Crack the eggs into a glass mixing bowl and whisk them until they are blended well. Add milk and whisk until blended and light yellow. The more you whisk, the lighter and fluffier your eggs will be. Melt butter in a non-stick pan over medium heat. Pour in your eggs and let them begin to set for a few seconds. Then push the edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Turn off your heat and continue moving egg around in pan until it is cooked...do not allow them to brown or overcook or break them up too finely. Keep most of the egg in large pieces. Transfer to warm plate.

Oven Baked Bacon

Lay bacon strips flat on a wire rack above a baking sheet lined with foil. Bake at 400 degrees until bacon is the way you like it! Remove from the oven and dispose of foil for little or no mess! Delish!

Angel Cream Biscuits

1 and 3/4 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
About 1 and 1/4 cups whipping (heavy) cream

Heat oven to 450 degrees. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Pat dough to 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot.

Photograph property of ©Welcome Home 2013

♥ Chicken Parmesan

One of my Dad's favorite meals and I enjoy cooking it for him when he comes for dinner. Tender, moist chicken breast battered in light and crispy panko and fried until just brown. Then topped with a homemade Marinara sauce and fresh mozzarella cheese. He just left with some extra to take home for the weekend. Click on photo for drool mode!

Chicken Parmesan

4 boneless, skinless chicken breasts
Salt and pepper
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup whole milk
2 large eggs, beaten
2 cups panko
1/2 cup finely grated Parmesan cheese
1 cup olive oil
1/2 cup thinly sliced fresh basil leaves
8 ounces fresh mozzarella, cut into thin slices

Cut each chicken breast in half horizontally. Place 1 piece between 2 sheets of plastic wrap pound to an even thickness about 1/2 inch thick with a meat pounder or the bottom of a pan. Repeat with the remaining pieces of chicken. Season the chicken generously on both sides with salt and pepper; set aside.

Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.

To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.

Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.

While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the high heat of the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.) Keep an eye on it as the cheese can burn quickly.

To serve, add your favorite pasta. Then ladle 1/2 cup of your favorite marinara sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Photograph property of ©Welcome Home

♥ My Mom's Recipe Cards

 I missed you all yesterday...I had my typical cooking marathon over the weekend and couldn't wait to share the photos with you yesterday but I couldn't keep a connection long enough to do that. So I will share today and throughout this coming week and hope you love all the things I made. Many of them came from my Mom's little recipe boxes which are so precious to me.

I look through those little cards and almost every single one has a heart drawn on it or a little loving phrase or an "I love you" written on the back. It's as if she knew that one day I would still need to see those words when I didn't have her here to say them anymore. Mixed throughout the recipe cards are little notes to herself about what she wanted to teach me next. She so loved raising me...I was her last and she loved teaching me to cook and to garden and she especially loved teaching me about life. Her mission was to raise a daughter who valued every minute of her life and shared as much love as she could with the world. I hope I am making her proud.

My Mom loved me with all her heart. Never in my lifetime will I find a love so profoundly deep. I cannot remember a moment in my life, before she left, that I didn't feel loved by her. It was a deep unconditional love that we shared with each other and I have never recovered from the loss. Oh, I know she is still here. I am sure of it....there are times that I get a strong whiff of her perfume out of nowhere....call me crazy if you will....but it is there and others have been here when it comes. There is no source from where it comes and no explanation....but I know beyond a shadow of a doubt it is my Mom that has come to say she loves me and that I am not alone. Sorry for all the melancholy this morning...just missing her today a little more than usual for some reason. 

©Welcome Home

♥ Sausage Gravy and Buttermilk Biscuits

I can remember my Mom making gravy and biscuits for me when I was little and right on up until I was grown and would come over to have breakfast with her. This has always been a favorite meal for me any time of the day! As a matter of fact I think this might be lunch today! Click on photo for drool mode! Look at the texture of those biscuits!

Sausage Gravy and Buttermilk Biscuits

One 12-ounce tube bulk pork sausage (I like Jimmy Dean)
2 tablespoons all-purpose flour
2 cups half and half (half milk/ half cream)
Salt and pepper, to taste

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the half and half into the skillet and bring the gravy to a boil. You can use whole milk if you do not have half and half. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

Buttermilk Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk

Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.

Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.

You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.

Photograph is the property ©Welcome Home 

Air Tight Plate Toppers

One of my new kitchen gadgets that I just love. These are Air Fresh Plate Toppers with a wide silicon edge that transforms your dinner plates into airtight food storage containers! And they stick like glue. You can't break the seal or pul...l it off without pulling the tab!

I used to fight with plastic wrap and zip lock bags and trying to find separate containers for each food I wanted to store. Now I simply make up my plate, place a plate topper on it and store it in the fridge. And they are stack-able so they take up very little room. When I'm ready to heat up the plate I just pop it in the microwave and the cover acts as my splatter guard. It's also a great way to keep a meal warm while waiting for that family member. When your food is ready to serve, lift the handy pull-tab to release the airtight seal. Love them! They come in a set of two in red, blue, green or yellow. Click on the link below to see more information.

And as usual, when you purchase anything through Welcome Home, proceeds go to The NO KILL Advocacy group to save the lives of dogs and cats that are killed unnecessarily while waiting for their forever homes. The link below will take you to them and you will notice the Welchome08 in that link to let Amazon know you are a friend of Welcome Home.

http://www.amazon.com/gp/product/B006ZPTRPS/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B006ZPTRPS&linkCode=shr&tag=welchome08-20&qid=1377534084&sr=8-1-fkmr3&keywords=air+fresh+plate+topper

Homemade Potato and Cheese Pierogis

 

 Homemade Potato and Cheese Pierogis

 Dough:

2 cups flour
1/2 cup warm milk
1/2 cup potato, well mashed
1 teaspoon salt
1 tablespoon vegetable oil

Filling:

1/2 cup chopped onion
1/4 cup butter
2 -3 cooked russet potatoes, mashed
1 cup grated mild white cheddar

Cook potatoes until fork tender and drain well. Put potatoes back in warm pot to dry. Using a hand mixer, whip potatoes until fluffy and add salt and pepper to taste.

Saute onion in butter until tender and translucent. Mix with potatoes, and add cheese while the mixture is still hot. Let filling cool before using (place in fridge.)

Dough

Mix dough ingredients together. You may have to add a little more liquid or a little more flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl and cover and let rest for rest for 30 minutes.

Once filling has cooled enough to handle, roll mixture into balls the size of a walnut (about 1 tablespoon) and set aside.

Next roll your dough out on a flour surface to 1/8th inch thick. You may need more flour as you roll. Cut out circles approximately 3 inches in diameter. I use a wide glass for this. Now place your filling balls into the center of the dough circles. Fold dough over ball, and pinch edges to form a half circle. Smear a little water on the filling of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent pierogies from drying out, keep finished pierogies on a floured surface, and cover with a floured clean dishcloth.

Fill a large pot with water and bring to full rolling boil. Place several pierogies in boiling water. Stir once, gently with a slotted spoon. Pierogies are done when they float for a minute (this will take 2-3 minutes). Drain pierogies with a slotted spoon and place in bowl.

In skillet, melt about 1/4 cup butter. Fry pierogies on low to medium heat until lightly browned on both sides. Keep heat low as Pierogies will get tough if cooked on high heat. Serve with sour cream.

Photography property of ©Welcome Home

♥ Potato Latkes

 

Potato Latkes

1 package Shredded Hash Browns
2 eggs
1/3 cup all purpose flour
1/4 cup finely chopped green onion...
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon baking powder

In large bowl stir together Potatoes, eggs, flour, green onion, pepper, salt, and baking powder. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.

Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet. Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.

Recipe adapted from
http://www.simplypotatoes.com/recipes/potato-latkes-recipe/0117a

♥ Stained Glass Fireplace Screen

Isn't this pretty? I love homey things...you know those things that make a place feel like home. I love scented candles and homemade wreaths for my door, and all those things that say welcome to my home.

Last year I treated myself to thi...s stain glass fireplace screen that I found at online store for a great price. Now I see them at Amazon.com for a lot less than what I paid for it. The workmanship on this folding screen is so incredible and it looks like a fine work of art. It's so pretty just sitting here, but when you light the fire, it comes alive as it creates a prism effect all around the room when the lights are dim.

I just love it and thought I would share it with you. If you're interested you can buy it by clicking on the link.....

http://www.amazon.com/gp/product/B002YAP0F4/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B002YAP0F4&linkCode=shr&tag=welchome08-20&qid=1376780702&sr=8-2&keywords=stained+glass+fireplace+screen

♥ 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!

Photography property of ©Welcome Home

♥ 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.
__________________________________________

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.
______________________________________________

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.
__________________________________________

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.
______________________________________________

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.