♥ Pecan Upside-Down Cake

Pecan Upside-Down Cake

½ cup unsalted butter, softened
1 cup sugar
3 large eggs
½ teaspoon vanilla extract...
1½ cups cake flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup plus 2 tablespoons buttermilk
1 cup chopped pecans
¼ cup unsalted butter, melted
1 cup firmly packed light brown sugar
¼ cup heavy whipping cream
1 cup pecan halves
1 recipe Brown-Sugar Brandy Sauce

Preheat oven to 350 degrees. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

In a medium bowl, combine flour, baking powder, and salt. Sift twice. Add fl our mixture to butter mixture, alternately with buttermilk, beginning and ending with fl our mixture. Fold in chopped pecans. In a medium bowl, combine melted butter and brown sugar, mixing well. Add cream, stirring until smooth.

Pour brown-sugar mixture into bottom of a 9-inch cake pan. Arrange 1 cup pecan halves in brown-sugar mixture. Spoon prepared batter over pecan halves. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Run a knife around the edge of cake pan to loosen cake edges. Immediately turn cake onto a serving dish. Serve with Brown-Sugar Brandy Sauce if desired.

Brown-Sugar Brandy Sauce

3 tablespoons unsalted butter
2 cups firmly packed light brown sugar
¼ cup brandy
¼ cup heavy whipping cream

In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth. Cook, whisking frequently, until sauce is heated through, 2 to 3 minutes. Sauces can be made ahead and stored in the refrigerator. Reheat in the microwave before serving.http://www.tasteofthesouthmagazine.com/content.aspx?id=21176

♥ Chicken 'N Dumplin' Soup

I love this soup! It's not my traditional chicken and dumplings that I made for dinner but close. This is a soup that is full of good things that comfort the soul on a cold winter day. I made this over the weekend and who's waiting for winter?

I am having it now as I type this up for you! 

Chicken 'N Dumplin' Soup

Soup

4 cups chicken stock or broth
4 carrots, diced small
1 stalks celery, diced small
2 bay leaves
1/2 teaspoon celery salt
2 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups chopped chicken breast (I use a rotisserie chicken)
1/2 cup heavy cream

For the soup: In a large pot or Dutch oven, over medium high heat, mix the chicken broth, carrots, celery, garlic, basil, oregano, and celery salt. Add the diced chicken and the cream and lower the heat to medium and simmer for at least 30-40 minutes until soup is thick and creamy. In the meantime, make your dumplings.

Dumplings:

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup milk

For the dumplings: For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Set aside and when soup has finished cooking, drop dumplings teaspoonful's into soup. Cover and cook without lifting the lid for 18-20 minutes until dumplings are tender.

Photograph is copyrighted and the property of ©Welcome Home.

♥ She's Strong

She's strong because she knows what it's like to be weak. She keeps her guard up because she knows what it's like to cry herself to sleep at night

♥ Fried Potato Pancakes

I love making these little potato pancakes as a side dish instead of french fries or baked potatoes. They are so easy to make and so crisp and delicious.

Fried Potato Pancakes

2 large russet potatoes (or a bag of refrigerated hash browns...)
½ large onion
1 large egg, lightly beaten
1 teaspoons all-purpose flour
salt + pepper to taste
2 tablespoons of vegetable oil
2 tablespoons of butter

If you are using whole potatoes, peel, rinse and then grate them or shred them over a large bowl. Then place them in a bowl of cold water and let them soak for a few minutes. Drain potatoes using a colander and then squeeze out as much water as you can by pressing them against the colander walls with paper towels. If you are using a bag of hash brown potatoes, you can skip the soak and just press squeeze the moisture out as much as possible.

In another bowl, grate onion on the smallest holes of the grater. Then mix in the potatoes, egg and salt and pepper and flour and mix well so that everything is blended together.

Heat oil and butter together in a large skillet over medium-high heat. Spoon potato mixture into oil and then flatten slightly with a spoon. I make mine small for a side dish but you can make them as large as you'd like. Fry until golden brown about 3 minutes, then flip over fry the other side. Remove potatoes from skillet and drain on paper towels. Sprinkle with fresh chopped chives and serve with a dollop of sour cream.

Photograph is copyrighted and the property of ©Welcome Home.

♥ Buttermilk Fried Chicken Strips

I can remember whenever my Mom planned to fry chicken, she would always soak it first in buttermilk. It is truly amazing how that buttermilk breaks down the chicken and makes it so moist and tender. Don't worry, you don't taste the buttermilk. But you get the best fried chicken ever!  

 
Buttermilk Fried Chicken Strips

6 boneless, skinless chicken breast halves
1 egg beaten
1 cup of butter milk
1 1/2 teaspoons garlic powder
pinch of cayenne pepper (more if you want some kick)
1 cup all purpose flour
1 cup Italian seasoned breadcrumbs
1/2 cup shredded Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking powder
3 cups of oil

Mix the egg, buttermilk and garlic powder, and cayenne and set aside. Place chicken in a large bowl or a large Ziploc bag. Pour buttermilk mixture over chicken and seal tightly. Keep in the refrigerator for 2-4 hours.

In a shallow dish used for dredging, mix the flour, bread crumbs, Parmesan cheese, salt, pepper and baking powder. Remove chicken from refrigerator and shake off buttermilk mixture. Dredge chicken in flour and prepare to fry.

Heat oil in a large, deep and heavy skillet. I use cast iron for perfect even frying. When oil is hot and shimmering, carefully place coated chicken in hot oil and fry until golden brown and juices run clear. Drain on paper towels and serve with your favorite sauce. I serve mine with Sweet Baby Ray's Hickory and Brown Sugar Sauce.

Photograph is copyrighted and the property of ©Welcome Home

♥ Chocolate Eclairs with Vanilla Custard Filling

Why pay so much for pastries when you can make them at home yourself? An eclair like this one would be so expensive at a bakery or super market. These are really easy to make and of course out of this world delicious! Try them. By the way, you might want to click on this photo for drool mode...but first grab a napkin. 

Chocolate Eclairs with Vanilla Custard Filling

1 Cup of whole milk
1 Cup of heavy cream
1/3 Cup sugar
1 tablespoon of corn starch
1 teaspoon of vanilla extract
4 egg yolks
1/2 Cup of butter
1 Cup of water
1 Cup of all purpose flour
4 large eggs
1 1/2 Cup of semi sweet chocolate chips

Custard:

Combine both the whole milk and the heavy cream in a saucepan and place over low heat for about 5 minutes. Do not allow it to boil or overcook. Remove from heat and set aside.

In a heatproof medium bowl, whisk egg yolks with a tablespoon of cornstarch and the sugar until well blended. Next whisk just a little of the warm milk with the egg mixture to temper the eggs. Then whisk in 1/2 cup and whisk constantly while doing so. Slowly pour the rest of the milk mixture over egg yolk mixture, whisking constantly. Add the mixture to your saucepan and over low heat, cook stirring constantly until sauce thickens and coast the back of a metal spoon. Watch your custard carefully so that it doesn't boil or overcook. Cover custard and set aside in the refrigerator to cool.

Puffed Pastry:

Next, make the pastries. Start by putting the cup of water and the 1/2 cup of butter in a medium saucepan and heat up until the butter is completely melted. Add the flour in and mix thoroughly until it becomes a round ball. Next add the dough to a big bowl and with a hand mixer on medium speed, add in the 4 eggs, one at a time until well blended with the dough.

Next, put dough in a piping bag or in a Ziploc bag with the corner snipped out. Line a cookie sheet with parchment paper land pipe your eclairs to whatever size you want. I usually make mine about an inch wide and maybe 4 inches long. Bake in a 400 degree F preheated oven for about 20 to 25 minutes or until golden. Take out of oven and let them cool completely.

In the meantime, melt your chocolate in a small saucepan on low heat, mixing constantly. Pour your melted chocolate in a wide bowl for dipping your eclairs.

With a sharp knife, slice the top of your eclair from end to end, deep enough to be able to stuff it with a lot of custard but not all the way through. Put your custard in a piping bag and pipe your eclairs. Then you are ready to pick them up and dip the tops in chocolate. Place back on your parchment paper and allow them to set before serving. Oh Yum!

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♥ Panko Crusted Haddock

I love fried fish coated in light and crispy panko bread crumbs. I usually go with flounder or haddock because I like a mild white fish that is tender and flaky. 

It is important to make sure you buy fresh fish that has no smell whatsoever when you open the package. I get all my seafood at Costco because I know it is fresh, the skin and bones have been removed, and because the cost ends up being less than any place else. This haddock is just delicious and so easy to make.

Panko Crusted Haddock

4 fresh haddock fillets (or you can use cod, flounder or any other firm white fish)
1 cup Panko Breadcrumbs
1 cup of heavy cream
1 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon of Old Bay Seasoning
salt and pepper to taste

Soak fillets in heavy cream for about 10 minutes. Mix panko with Old Bay and salt and pepper and set aside. Melt the oil and butter in large heavy skillet over medium high heat until hot and shimmering. Dredge fish fillets in panko mixture and pat down to get as much panko on as possible. Panko will stick nicely because you added the thick cream. Turn down heat to medium heat and fry until golden brown, about 3-5 minutes. It is easier to fry one or two fillets at a time so that you leave yourself enough room to turn them easily. Once fish is golden brown and crispy on the first side, use a wide spatula to flip to other side and do the same thing. At this point, fish is very flaky and tender and can break apart if you are not careful when turning. Allow fish to continue frying until it flakes easily and nice and golden brown. Remove from heat and serve.

Note: you can also bake this fish at 400 degrees for about 8-10 minutes but I prefer pan fried personally.

Photograph is copyrighted and the property of ©Welcome Home.

♥ Panko Crusted Salmon in Lemon Cream Sauce

This is by far one of my personal favorites of all the recipes I share here at Welcome Home. I love the tender moist salmon with it's light and crispy panko coating. The sticky rice is perfect mixed with the rich lemon cream sauce. It's just awesome.

Panko Crusted Salmon in Lemon Cream Sauce

4 fresh salmon fillets (I buy Sockeye salmon at Costco)
2 cups Panko breadcrumbs
1 cup half and half or cream
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil

Preheat oven to 350 degrees. If you have salmon fillets that still has the skin you will need to remove it or ask to have it removed at your seafood counter before purchasing. Place cream or half and half in a bowl and add the fillets to soak or marinade. Set aside for about 10 minutes.

In a large oven proof skillet, melt butter and olive oil over medium high heat. In a separate shallow bowl or pan, add your Panko and dredge the salmon fillets making sure to completely coat both sides well. I usually pack it on with my hands. Lay the fillets in the skillet and turn down your heat to medium so that you can brown your fillets on each side. Make sure you keep checking them as Panko can burn quickly....I usually cook mine for only about 2 minutes per side. You only want a light crispy golden crust on each side. Once you have browned the salmon to your liking, set skillet in the oven for no longer than 10 minutes until salmon is light and flaky in the middle.

Sticky Rice

2 cups long-grain white rice
3 cups water
1/2 teaspoon salt

Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes. Do not stir the rice as it cooks. Next, reduce your heat to low, cover your pot, and cook until rice is tender and water is fully absorbed, about 15 minutes. NOTE: You can buy frozen sticky rice already prepared and you can just pop it in the microwave for perfect sticky rice. It's called InnovaAsian Frozen Sticky Rice and you can find it at Wegmans.

Lemon Cream Sauce

1 cup heavy cream
2 teaspoons fresh lemon zest
1/2 teaspoon of lemon pepper
1 teaspoon honey
1 teaspoon minced parsley
½ teaspoon kosher salt

Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Pour sauce around sticky rice on dish for dipping with each bite!

Photograph is copyrighted and the property of ©Welcome Home

♥ Seared Sea Scallops with Lemon Cream Sauce

Sea scallops can be one of those delicacies that can either turn out perfect or into a complete disaster. If you sear them at just the right temperature for just the right amount of time, you will get a sweet and delicate dish to remember. This was my dinner tonight and they were perfect. Just the right amount of sear on the outside and so buttery, sweet, and tender on the inside.

Seared Sea Scallops with Lemon Cream Sauce

1 dozen fresh, large sea scallops
3 tablespoons butter
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Place a skillet on the stove over medium high heat. Add the 3 tablespoons of butter and one teaspoon of olive oil in the middle of the melted butter. Roll butter and oil around pan to coat.

Place the large sea scallops on a clean plate and pat as dry as you can with paper towels. Season both sides with salt and pepper. Place the scallops, one at a time into the hot skillet. Sauté the scallops for a 2 minutes on each side until they become golden brown- make sure not to overcook them. They are opaque when cooked. Cook the remaining scallops, set aside.

For the Sauce

1 cup heavy cream
2 teaspoons fresh lemon zest
1/2 teaspoon of lemon pepper
1 teaspoon honey
1 teaspoon minced parsley
½ teaspoon kosher salt

Place the cream in a small saucepan over medium heat- reduce by half. Add the remaining ingredients, and taste for seasoning. Arrange the cooked scallops on a plate with the lemon sauce. Garnish with fresh lemon slices and chopped parsley.

Photograph is the property of ©Welcome Home.

LODGE CAST IRON SKILLET

What a great buy through Welcome Home! Welcome Home friends can get this 12 inch pre-seasoned Cast Iron Skillet for only $18.97 while supplies last. A simple Cast-Iron skillet, like the one your grandmother used, still ranks as one of the... best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. And it's an excellent source of nutritional iron.

 

Made of cast iron
Assist handles for easier handling
Pour spouts for draining
Pre-seasoned and ready-to-use right out of the box
Virtual Non-stick surface
Works with glass top or induction stove tops
Brutally tough for decades of cooking

Can Be Used With A Variety of Heat Sources. At home in the oven, on the stove, on the grill or over the campfire. This skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking.

Pre-Seasoned with soy-based vegetable oil that is baked into the pores of the iron to prevent rusting and to eventually provide a natural, non-stick cooking surface.

Remember, the proceeds from anything you buy here at Welcome Home, goes to the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. If you look at the link you will see Welchome08 is there to let Amazon know you are from Welcome Home.

Click on this link for more information and to purchase.....I think this is a fantastic buy!

http://www.amazon.com/gp/product/B00006JSUB/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00006JSUB&linkCode=shr&tag=welchome08-20&qid=1378761496&sr=8-1&keywords=lodge+12+inch+pre+seasoned+cast+iron+skilletSee More

♥ Lemon Blueberry Pound Cake

Love this cake!  It's an old fashioned cake that comes from my Mom's collection of recipes and one that I remember well as a little girl. I love the smell of blueberries baking in the oven and it is just perfect with warm cup of coffee in the mornings. Yum!

Lemon Blueberry Pound Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon lemon extract (or 1 tbs grated lemon zest)
1/2 cup milk
1 1/2 cups fresh blueberries (or frozen if you don't have fresh)

Lemon glaze:

1/3 cup granulated white sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter the bottom and sides of a 9 x 5 loaf pan. Set aside.

In a separate bowl, whisk together the flour, baking powder and salt. Set aside. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. With the mixer on low, add the flour mixture a little at a time alternating with the milk, a little at a time. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves. When the bread is done, remove from oven and place on a wire rack. Pierce the hot bread all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. Sprinkle with Lemon Sugar topping (recipe below)

Lemon Sugar Topping

1/3 cup sugar
zest from one lemon

Stir the sanding sugar and the lemon zest together in a small bowl and sprinkle on to warm bread.

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♥ Egg Salad Sandwich

I love egg salad sandwiches...not those cold egg salad sandwiches you get at your local deli that are full of chopped celery, pickles, onions, and anything else you can chop up. I love just basic egg salad, still warm.... on light buttered toast, with just a little mayo and a little pepper and nothing else. Now and then I might add a little mustard powder but not often. You can add whatever you want, but my idea of a classic egg salad sandwich is all about the eggs. Here's a snap shot of my breakfast this morning.....
 

Classic Egg Salad Sandwich

6 eggs
3 tablespoons mayonnaise (Hellman's)
pepper to taste (optional)
Your favorite bread, toasted lightly and buttered

To hard boil eggs – Gently place eggs into a single layer in a sauce pan. Add just enough water to cover the eggs completely. Bring the water to a rapid boil for about 5 minutes. Then remove eggs from heat tightly cover with a lid. Let the pan site for 10 minutes. Transfer eggs into a bowl with cold water. Allow to sit for a few minutes and crack and peel.

Chop hard boiled eggs. Place chopped eggs in a medium bowl. Mix in mayo, 1 tablespoon at a time until you get the consistency you like. Add a little pepper to taste. Spread egg salad onto toasted and buttered bread slices.

You will have enough here to make three sandwiches. I keep it in the refrigerator and then microwave it to warm it up again the next day. 

Photograph property of ©Welcome Home 2013

♥ White Chocolate Cheesecake with Berries

 I love cheesecakes and I make them often.  Who does like a dessert so rich and smooth and creamy and decadent!  And look how many ways you can change them up!  You can make so many flavors and add any of your favorite toppings.  Cheesecakes really are very easy to make....don't ever be afraid to make them. And they freeze so well.  I like to give them as gifts or bring them out of the freezer for an elegant dessert for friends and family.  I make these perfect little 6 inch cheesecakes instead of the much bigger ones and there's never any leftovers. I have included a link at the bottom of the recipe so you can find the little ...spring form pans I use in case you're interested.

White Chocolate Cheesecake with Berries

For the crust:
3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

Preheat the oven to 350 degrees. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a spring form pan. Press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 10 minutes. Cool to room temperature.

For the cheesecake

1/3 cup whipping cream
1 cup good quality white chocolate chips
3 eight ounce packages ounces cream cheese
1/2 cup sugar
3 eggs
3 teaspoons pure vanilla extract
1 cup whipping cream for cheesecake batter

Over low heat in a small saucepan, heat 1/3 cup of whipping cream until scalding. Stir in the white chocolate until melted. Set aside while you make the rest of the batter.

Cream together cream cheese and sugar until creamy and then add one egg at a time beating well after each one. Add the vanilla extract and the melted chocolate. Finally blend in the 1 cup of whipping cream.

Pour your batter into your prepared crust and bake in a water bath at 325 degrees for about 45 minutes depending on the size of your pan. The cheesecake will be slightly brown around the edges. It will be slightly wobbly just at the center. Allow the cheese cake to cool on a wire rack at room temperature.

When completely cool remove the cheesecake from the spring form pan by running a sharp knife around the outside edge before removing the sides of the pan and then run a knife under the crust to release it from the pan’s bottom. Cover the top with fresh raspberries and drizzle with raspberry glaze.

For the glaze and topping

1/2 cup seedless strawberry jam
1 tablespoon water
strawberries and blueberries for garnish

Place the jam in a small saucepan. Heat the saucepan over low to medium heat on the stove, stirring occasionally with a wooden spoon. Add about 1 tablespoon of water and stir constantly over low heat, until the berries begin to break down and the sauce develops a thinner, pourable consistency. Taste and add sugar or a little honey if you want it sweeter. Turn off the heat when the sauce has reached the consistency you desire. Let it cool for 10 to 15 minutes or until it's still thin enough to pour but no longer piping hot. Drizzle over strawberries and blueberries and then store in refrigerator. If the sauce thickens too much, simply reheat it on the stove for a minute or two and allow it to thin.

If you are interested in these little 6 inch spring form pans you can click on this link to find them. Remember, anything you purchase on Amazon through Welcome Home will help me save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. Note the Welchome08 in the link.

http://www.amazon.com/gp/product/B0000DIX7U/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000DIX7U&linkCode=shr&tag=welchome08-20&qid=1378240341&sr=8-1&keywords=6+inch+spring+form+pans

♥ Apple Crisp

I found this dessert among my Mom's old recipes and it brought back memories of the house smelling like apples and cinnamon. As usual, there is a little note on the back of the card that reads..... "You are young and probably won't remember... that this was your favorite dessert growing up. It's so easy to make and such a good dessert that makes the house smell so good. I hope that you will remember me making it for you when you grow up and have a family of your own. I love you baby girl....Mom." So I made it today and yes Mom....I remember. I miss you.

Apple Crisp

8×8 glass dish, buttered
5 medium apples, peeled, cored and sliced thin
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup oats
6 tablespoons butter, softened
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt

Preheat oven to 375 degrees. Put apple slices in bottom of greased dish. Mix remaining ingredients. Sprinkle over apples, completely covering them. Bake about 30-35 minutes. Serve warm with vanilla ice cream. So easy. So Delish!

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♥ Patty Pan Squash

Wondering what to do with all that squash you still have in your garden? My favorite squash are those little Patty Pan squash that come in green and yellow. Some know them as summer squash or scallop squash. They are a tender summer squash, like zucchini or yellow squash. The scalloped shape makes them a bit of a novelty and kids are tempted to try them because of their fun shape. They taste like any other summer squash.

Panko Breaded Patty Pan Squash

6 small patty pan squash sliced 1/2 inch with mandolin
2 eggs, beaten
1 tablespoon milk
2 cups panko breadcrumbs
4 tablespoons of butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 cup parmesan cheese
1 teaspoon garlic powder

Beat eggs with a tablespoon of milk in a wide shallow bowl. Mix the panko, parmesan cheese, salt and pepper, and garlic powder in another shallow bowl.

Dredge your squash into the egg mixture, then into the crumb mixture, taking the time to press the crumbs all around each slice. Place breaded squash onto a plate until you have enough to fill (but not crowd) your frying pan.

In a large heavy fry pan (I use my Mom's old 12" cast iron skillet), heat the olive oil and butter until it shimmers. You can drop in a bread crumb and know it is ready when it sizzles. Place slices one by one into the hot oil being careful not to loose to much breading. Let slices brown for at least a minute or two. When the bottom is golden brown flip each slice over and brown the other side.

Let the cooked slices drain & cool on the paper towels or wire rack and repeat the process until all your batches have been turned into crispy fried deliciousness. I also use this same recipe for zucchini and other squash and even eggplant.

Photograph property of ©Welcome Home 

Rose's Pie Plate

I love this beautiful pie plate because not only is it pretty, it is functional for those of us who aren't very good at making fluted edges for our homemade pies.

It has deeply fluted edges making it easy to create a fluted border simply b...y pressing the dough into the fluting. It's an award winning pie plate made of ceramic with that fluted edge that creates a beautifully scalloped pie crust. It's made of high fired ceramic with a scratch free glaze so it's broiler, oven and dishwasher safe. It comes in sage green, bayberry blue and red (as shown)

Click on this link to purchase and remember the proceeds from anything you buy here at Welcome Home, goes to the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while waiting for their forever homes. Click on this link for price and availability.....

http://www.amazon.com/gp/product/B0050SKLZ6/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0050SKLZ6&linkCode=shr&tag=welchome08-20&qid=1377816699&sr=8-1&keywords=rose%27s+pie+plate

♥ My Mother's Lap

My Mother's Lap

I have quite a few memories of my childhood, but the sweetest memory that still lingers, is the memory of laying my head in my Mother's lap whenever I needed her. I can still feel her soft, gentle hands stroking my hair an...d the sweet sound of her voice telling me she loved me and her promise that everything would be okay.

Even later, when I was a grown woman and life had dealt me a broken heart or two, I would run to her for those comforting moments, time and time again. And of all the moments in my lifetime, these will forever be the most precious to me.

How ironic this journey of life can be at times... for little did I know that one day I would be comforting her and stroking her hair as she lay dying. And I would whisper those same words for the last time. "I love you Mom. Go on to a better place. Everything will be okay."

~Marty

♥ Always Pray

 

 

"Always pray for eyes that see the best in all people and a heart that forgives the worst. Pray for a mind that forgets the bad, and a soul that never loses faith.

Pray for the courage to love again when your heart has been broken in a thousand pieces. Pray for the wisdom to learn from your mistakes and the understanding that you may fail again. And pray for the strength to go on when you think your world has come to an end.

But most of all, pray that you can live in such a way that those who know you but don't know God, will come to know God because they know you."

~Marty
Welcome Home

♥ 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.

















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♥ 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.

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♥ 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.

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♥ 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.

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