Friday, January 24, 2014

Roast Beef Wraps

Today it's just a simple wrap for lunch. Fresh tortillas with lots of Deli style sliced Roast beef...topped with lettuce, tomato and a new mayonnaise that compliments this wrap so well!

Roast Beef Wraps
1 flour tortilla
Kraft Chipotle Flavored Mayonnaise...
Deli style roast beef, thinly sliced
cheddar or pepper jack cheese
thin tomato slices

Heat the tortilla for ten to fifteen seconds in the microwave.
Spread the chipotle spread lightly on the tortilla. Place lettuce on top of the spread. Add the beef and cheese. Add the tomato slices. To fold the wrap, fold in the sides of the tortilla and then roll from the bottom up. Cut the wrap in half.

Photograph is copyrighted and the property of ©Welcome Home 2014.

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Corn Flake Meatloaf

When I was growing up I remember my Mom using Corn Flakes for a lot of different recipes. But the one I remember most was her meatloaf. Not sure what the magic of Corn Flakes is, but this is one of the best meatloaves you'll ever make. So... much more moist and lighter than using bread. Try it and let me know what you think. I love this simple recipe! Look in the comments for more photos of my dinner tonight! Yum!

Corn Flake Meatloaf (Also known as Amish Meatloaf)

2 pounds ground beef or chuck (80% lean)
2 1/2 cups crushed Corn Flakes (or use crushed Ritz Crackers)
1 small onion, chopped
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup ketchup
1/4 cup brown sugar

Meatloaf Glaze:

1 cup ketchup
1 tablespoon brown sugar
2 tablespoons corn syrup (it makes the glaze sticky so it stays on the meatloaf, but you can leave it out if you want)

Preheat the oven to 350 degrees. In a large bowl, mix together ground beef, crushed Corn Flakes or crackers, onion, eggs, evaporate milk, 3/4 cup ketchup, and 1/4 cup brown sugar until blended.

Do not over work or pat down. You want to keep the mixture lose. Using a buttered baking dish, mound meat mixture into a loaf shape. Bake for 1 hour or until cooked through. Add the ketchup glaze half way through cooking. Let rest for about 5 minutes before slicing and serve.

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Thursday, January 23, 2014

♥ Chocolate Dipped Coconut cookies

I went chocolate dipping crazy today! I dipped just about everything I could find. This is one of my favorite coconut cookies and today I thought, "Why not dip that too?" Wow! A wonderful combination of flavors. Reminds you of a Mounds candy bar! 

Chocolate Dipped Coconut cookies

3 tablespoons butter at room temperature

2 1/2 cups unsweetened shredded coconut
2 large eggs at room temperature
2/3 cup sugar
1 teaspoon sea salt flakes for sprinkling

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

Drop the batter (whatever size you'd like) onto the parchment-covered baking sheets and press down gently on the mound until it is fat. Keep about an inch of space between each cookie.

Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch sea salt.. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. Once they have cooled, dip each cookie into chocolate and let them set again on parchment lined sheets.

NOTE: As soon as they are cool, put them in an air-tight container otherwise they will lose their crispness.

Chocolate Dip

1 cup semisweet chocolate chips
2 teaspoons shortening

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on parchment or waxed paper until chocolate is set.

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♥ Old Fashioned Chocolate Cake

This is the only Chocolate Cake I remember my Mom ever making. This cake was so special and we always had so much fun making it. The recipe is written on one of the hundreds of little cards that she left me when she moved to Heaven. The note on the back of this card reads.......

"My little girl, someday you may not remember making this, but I hope you do. So much love goes into making this cake and it's your brother's favorite. We always have so much fun making it for his birthday. You can hardly wait to put the candles on it and you sit by the window and wait for him to come home to surprise him. I love that about you. I hope you always have that kind and generous spirit of giving to others and that you will remember this cake was always made with so much love. ~Mom."
My Mom's Old Fashioned Chocolate Cake

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good quality cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (you don't taste it)

Preheat the oven to 350 degrees. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix with an electric mixer on low speed until combined. In another bowl, combine the buttermilk (shake well before using), oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Then add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. You will not taste coffee in this cake. It enhances the chocolate only.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Butter Cream Frosting

6 ounces good quality semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder (optional but good!)

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. Add butter to a large bowl and with an electric mixer on medium-high beat the butter until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 more minutes.

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Photograph is copyrighted and the property of ©Welcome Home 2014.
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♥ Seafood Lasagna

I make regular lasagna a lot but for a real change up I sometimes put together a seafood lasagna that is delicious. Especially when I can find Halibut or crab meat on sale. I usually go with the fresh lump crab meat but any seafood you choose is just as good in this recipe. 

Seafood Lasagna

1 lb fresh halibut (or you can use Fresh lump crabmeat)
4 Tablespoons of Butter
4 Cloves of Garlic (chopped)
1/4 Cup chicken stock)
1 Tablespoon of Lemon Juice
4 Tablespoons of Flour
2 cups of heavy cream or half and half
2 Cups of Parmesan Cheese (grated)
2 Cups of Mozzarella (grated)
16 oz. Ricotta Cheese
1 cup sliced mushrooms
1 egg
1 box Lasagna Noodles, cooked and drained
2 Teaspoons salt (to taste)
1 Teaspoon of Pepper (to taste)

Saute garlic in butter or olive oil until tender. Add mushrooms and saute until tender. Add the halibut and sauté until cooked. When done, flake the halibut into pieces. If using crabmeat, just saute lightly to warm being careful not to burn. Remove the seafood to a plate and set it aside.

In same skillet add chicken stock and lemon stir up any remaining bits on bottom of skillet. Simmer to reduce liquid by half. Then return the seafood back to the skillet and coat in liquid. Remove pan and set aside.

In another large skillet or saucepan melt butter and large sauce pan melt 4 Tablespoons of butter. Stir in flour and to cook for at least two minutes until flour cooks. Whisk in the cream and continue whisking to get rid of any lumps. Allow the sauce to thicken stirring frequently. Then add the Parmesan cheese and season to taste.

In separate bowl mix the the ricotta, spinach, egg, 1/2 cup of Parmesan cheese, 1 cup of mozzarella and a cup of the white sauce. Pour 1 Cup of the white sauce into the bottom of a 9 by 13 baking dish. Cover the sauce with a layer of cooked noodles in the baking dish.

Next pour half of the cheese/spinach mixture over the noodle layer. Then cover with a layer of noodles. Layer in all of your seafood from the pan, pour 1 cup of the white sauce over the seafood. Place a layer of noodles over this seafood layer. Add a layer of the remaining cheese/spinach mixture. Add a final layer of noodles on top.

Pour the remaining white sauce over the noodles. Top with 1/2 cup of Mozzarella and 1/2 cup of Parmesan sprinkled as the final topping layer. Bake in a preheated 350 degree oven until bubbling on the sides and 

golden brown on top, about 45-60 minutes.

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Wednesday, January 22, 2014

♥ Green Beans and Ham


When I was little I can remember my Mom taking me out to the garden to pick fresh green beans. I thought it was so much fun carrying my little basket and walking behind her and watching her every move. Then we would sit out of the back porch and with two big bowls in our laps, we would snap them and I just loved that sound. What she created for supper that night with those green beans has never left my memory. She used to say, "we're gonna have a big ol' mess of beans and cornbread tonight." Oh what a supper!

Southern Green Beans and Ham

2 tablespoons butter
1 onion, diced or chopped
3 cloves garlic, minced
 3 or 4 ham hocks, ham end pieces or ham shanks
2 to 3 pounds of fresh green beans, cleaned and snapped
3 cans chicken broth
3 cans water (use a broth can to measure)
1 tablespoon sugar
Kosher salt and pepper to taste

Place ham hocks or shanks in water enough to cover & let simmer a good 2 hours. Remove ham & set aside to cool. Reserve broth. When cool enough to handle, cut into chunks.

In a large heavy stock pot, melt butter on medium high. Add onions and garlic and ham. Cook until onions and garlic are tender and meat has browned a bit.

Turn down the heat to medium and add green beans, chicken broth and 3 cans full of the broth from the cooked ham hocks. Just cover the beans with the liquid. If you need a bit more water, add it. Cover and cook beans for about an hour. Add, sugar, salt and pepper and stir well.

NOTE: You can also add some potatoes to your beans. Just peel and dice 8 potatoes and add to your beans at this point. Cover and cook for another 25 to 35 minutes, or until the potatoes are fork tender. Remove lid for the last 10 minutes of cook time. Check and re-season if necessary.

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Tuesday, January 21, 2014

Apple Pie Roll Ups

Apple Pie Roll Ups

1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 package refrigerated pie crust
3 tablespoons melted butter
2 medium tart apples (Granny Smith), peeled and cut into 6 wedges each

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. Whisk together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Unroll the pastry onto a lightly floured surface. Brush with 2 tablespoons of the melted butter. Sprinkle with all but 1 tablespoons of the cinnamon sugar. (reserve for a few minutes) Cut the sheet into 12 inch strips along the long side. Lay a wedge of apple on the short end of each pastry strip and roll them up, with the sugared side of the pastry against the apple. Place them onto the lined baking sheet. Brush with the remaining melted butter and sprinkle the remaining cinnamon sugar evenly over top.

Bake for 13 to 15 minutes until the pastry is golden brown. Serve warm, with or without custard. Delicious!


8 egg yolks
1/3 cup sugar
1 1/4 cup of whole milk
1 1/4 cup of heavy cream
1 vanilla bean, split

Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla bean into the mixture before you add it. Bring the mixture just to the boil.

Pour a little bit of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.

As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely, stirring occasionally.

NOTE: Be sure not to let the mixture boil once the eggs are added, or you will end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.

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Cheesy Bacon Fries

I know...I am shameless! But a girl gotta eat! In moderation of course!

Cheesy Bacon Fries

1 (32 ounce) package frozen french fries
1 cup cheddar cheese, shredded...
1/2 cup green onion, sliced
1/4 cup bacon, cooked and crumbled
ranch salad dressing

Bake the frozen fries as directed on package. Although sometimes I do deep fry them to get them even more crispy! Then place fries on a broiler-proof dish or platter. Sprinkle with cheese and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

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Spinach-Feta-Bacon Torte

I whipped this together for lunch today and it turned out really good. A soft pastry dough filled with spinach and bacon and feta cheese with just a hint of sun dried tomatoes.

Spinach-Feta-Bacon Torte
1 tablespoon olive oil ...
2 cups frozen spinach, thawed and water squeezed out
1 small onion, minced
1/4 cup canned sliced mushrooms
1 teaspoon grated orange zest
1/4 cup cooked bacon, chopped
1/4 cup sun dried tomatoes in oil, chopped
Pinch red pepper flakes
black pepper to taste
3 eggs
1 cup Greek style yogurt
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup grated Reggiano or Parmesan cheese
1 cup fresh breadcrumbs

Preheat the oven to 400 degrees. Heat a heavy, large skillet over a medium flame, then add the olive oil. When the oil shimmers, add the onion and turn down the heat so the onion sweats but doesn't brown.

Meanwhile, put the spinach in a bowl and add onion and the orange zest along with the red pepper flakes and the pepper. Cook over low heat for a minute or two. Remove from the heat and put the spinach mixture into a large bowl to cool. When the spinach is room temperature, whisk in the eggs, then the yogurt, the bacon, mushrooms, cheese, tomatoes, and bread crumbs. Set aside while you make your torte shell.

Torte Shell

2 3/4 cups flour
1 teaspoon salt
1/2 cup butter plus 2 tablespoons butter, cut in small pieces
2 eggs
1/3 cup milk

Line the bottom of a 9 inch round cake pan with parchment paper. Spray the bottom and sides of the pan. Preheat the oven to 350 degrees.

Place the flour and salt in a food processer or mixer bowl and briefly combine. Pulse in the butter pieces until crumbly. Add the eggs and milk and blend until dough forms. Remove about 2/3 of pastry dough and shape into a ball and flatten into a circle. Repeat with the remainder of the pastry.

Roll the larger amount of pastry into a 14 inch round and place in the prepared pan leaving an equal amount of overhang around the edges. Fit into the corners of the pan by pulling the dough on the side toward the center and laying it into the bottom and edge of the pan. Continue all the way around.

Pour the spinach mixture into the lined pie plate and then pull the corners up so they lie on top of the mixture. Put the tart in the oven and bake for about 30-40 minutes turning once so that it cooks evenly. The torte is done when the pastry is golden brown and the center of the spinach mixture has puffed up and is set.

Allow the torte to rest for 10 minutes or so before cutting it as the filing will be piping hot. It is also good served at room temperature or cold. The tart serves 6-8 as a main dish, or it can be sliced thin for appetizers.

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Friday, January 17, 2014

Cherry Mini Cakes

Cherry Mini Cakes

1 box Betty Crocker® SuperMoist® white cake mix plus the
water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored unsweetened Kool-Aid
1 teaspoon almond extract
1 bag (2 lb) powdered sugar (8 cups)
1/2 cup water
1/2 cup corn syrup
2 teaspoons almond extract
2 to 3 teaspoons hot water
Miniature red candy hearts

Heat oven to 350. Grease bottoms only of about 58 mini muffin cups. In large bowl, beat mini cakes ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.) Bake 10 to 13 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from muffin cups to cooling rack. Cool completely, about 30 minutes.

Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, mix all glaze ingredients except hot water. Heat over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in 2 teaspoons hot water. If necessary, stir in up to 1 teaspoon more water so glaze will just coat cakes.

Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set, about 15 minutes. Top each cake with candy hearts. Store loosely covered.

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Chocolate Peppermint mini cupcakes

Chocolate Peppermint mini cupcakes

1 pouch Betty Crocker® chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.

Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.

In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.
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Vanilla Cupcakes With Caramel Buttercream Frosting

How could a simple little cupcake be soooo good? These are just delicious with a touch of salt in the caramel frosting. One of my favorite cupckakes. If you love caramel you will love this one!

Vanilla Cupcakes With Caramel Buttercream Frosting

Vanilla Cupcakes:

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Caramel Buttercream Frosting

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, softened
2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in about a tablespoon or two at a time of the cream and vanilla and carefully stir until smooth. Set aside until cool to the touch, about 25 minutes.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce to low speed and add the powdered sugar, and mix until completely blended. Turn off the mixer, and add caramel. Then turn the mixer back on and combine the caramel then increase speed to medium-high and beat until light and airy.

I decorated with melted Kraft caramels and added a chocolate malt ball candy on top of each one.

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Wednesday, January 15, 2014

♥ Custard Buttons

Delicious and buttery with a luscious custard cream center. Fabulous!

Custard Buttons 

1 1/4 cups flour
3 tablespoons cornstarch
1 teaspoon pure vanilla
1 teaspoon baking powder
4 1/2 tablespoons unsalted butter, cut into bits
4 1/2 tablespoons Crisco, cut into bits

3 tablespoons powdered sugar, sifted
1 large egg

For the filling:

4 tablespoons unsalted butter
1 tablespoon cornstarch
1/2 teaspoon pure vanilla (or more if needed)
1 cup powdered sugar, sifted
few drops of hot water if necessary

Preheat the oven to 350 degrees. Line two baking sheets with baking parchment and set aside.

Whisk the flour, cornstarch, baking powder and sugar together in a bowl. Drop in the butter and Crisco and cut into the flour using a pastry blender or two knives until you have something the consistency of sand. Beat the egg and vanilla lightly and then stir into the dry mixture, mixing it in well.

Scoop out Tablespoon size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not browned. Transfer to a wire rack to cool while you make the filling.


Cream the butter and vanilla, cornstarch and sugar together in a large bowl until light and fluffy. Be patient, it will come together eventually. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you want.

Sandwich two cookies together with the custard filling and set aside to enjoy later!
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Who Am I?

While praying one day, a young woman stopped and asked this question, "God, who are you." And God replied, "I am."

"But I don't understand, she said. "Who is, I am?"

And he replied, " I am love, I am peace, I am joy. I am forgiveness, ...I am compassion and I am patient. I am hope and I am benevolent. I am omnipotent, I am omniscient and I am the almighty. I am strength and I am safety. I am the creator. I am the Alpha and Omega. I am the beginning and the end. I am the most high. I am the way, the truth and the light. I am the answer.

The woman listened and with tears in her eyes she looked toward the heavens and said, "Now I understand who you are God, but then who am I?"

And God tenderly wiped away her tears and whispered, "You are mine."
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Orange Roasted Chicken


One of the many recipes I made over the weekend and one of my favorites.  I use Orange marmalade or Apricot Preserves. This is a keeper my'll love the flavors. See more photos in the comment section under this post. Be sure and click on the photos for drool mode!

 Orange Roasted Chicken

1 chicken cut up (With the bones and skin. You can use breast, thighs or legs or the whole chicken)
2 cups orange marmalade or apricot preserves
1 cup chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon orange zest
pinch or two of red pepper flakes (or more if you want it spicier)
1-2 teaspoons of liquid smoke (more if you like that smokey grilled chicken flavor).

Arrange your chicken in a deep dish. Mix preserves, soy sauce, orange zest, pepper flakes and liquid smoke in a saucepan over low heat and cook until preserves have melted down. Pour only half of the sauce over the chicken and set the remaining sauce aside. Cover chicken and place in the refrigerator for an hour.               

Preheat oven to 400 degrees. Add 1 tablespoon of cornstarch to the remaining sauce and stir over medium heat until warm and thicker than original sauce. Remove chicken from the refrigerator and place on raised rack inside baking or roasting pan. Pour 1 cup of chicken broth under rack. Brush the thickened warmed sauce on top of the chicken and cover entire pan or dish with aluminum foil to keep the steam inside the pan while roasting. Make sure chicken is not laying in the broth.

Bake for 40 minutes and then remove from oven. Remove foil and generously brush more sauce all over chicken. Turn heat down to 350 degrees and bake another 10-15 minutes uncovered. Baste once more until chicken is done. Remove from oven and allow to rest for 10 minutes before serving. Serve any additional sauce on the side.


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Fastest Dessert Ever!

Fastest Dessert Ever!

1 dozen large strawberries, rinsed and paper towel dried
1 bag of chocolate chips
half & half

Pour some chips into a small bowl. Add a tablespoon of butter and a splash of half & half. Nuke for about 45 seconds and then stir with a fork. If its not creamy, add more butter and cream and nuke for another 20 seconds and stir again. When creamy and glossy looking, dip the berries and set on wax paper. Refrigerate if you need them to harden quicker.
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Tuesday, January 14, 2014

♥ Caramel Bread Pudding with Rich Caramel Sauce












Warning:  For anyone who might have gotten lost while looking for a low calorie, low fat, low carb, low sugar or low anything else, RUN!  This recipe is for those who like to indulge in the good things in life moderation of course.

Caramel Bread Pudding with Rich Caramel Sauce

1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1-inch cubes brioche, preferably stale with crust removed
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt

Spread brown sugar evenly in bottom of 8 x 8 x 2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.

Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes. Spoon bread pudding into dessert bowls and serve warm. Top with nuts and caramel sauce. Serve warm or at room temperature with caramel sauce. See recipe below.

Rich Caramel Sauce

1 cup white sugar
6 tablespoon good quality unsalted butter (use Kerry Gold if you can find it)
1/2 cup heavy cream (double cream)
1 teaspoon Sea Salt 

 1/2 cup walnuts or pecans

Add the dry sugar in a heavy bottomed saucepan and cook on low until it melts. Keep swirling the pan so that the sugar can cook evenly. Once the sugar has reached a deep brown color, remove from heat and add all the butter. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar. Next, pour in the cream and whisk in until you have a consistent sauce. Stir in half the salt.
Let it cool completely. Stir in the remaining salt.

Caramel Sauce can be stored in a jar in the refrigerator for up to two weeks. Great over bread puddings, cake, ice cream, etc.

 Photographs are copyrighted and the property of ©Welcome Home 2014.
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Friday, January 10, 2014

Coca Cola Slow Cooked Ham

Remember this morning when I mentioned I was going to slow cook a ham today. This is a ham you will never forget....moist and tender and great for sandwiches...which I will be putting up soon. Well....what are you waiting for? Suppers ready...come and get it!

Coca Cola Slow Cooked Ham

5 lb. fully cooked boneless ham (I bought a spiral sliced)
1 cup packed brown sugar
1 1/2 tablespoons honey mustard
2 (12 ounce) cans Coca-Cola

If you get a pre-sliced ham you are ready to unwrap it and cook it. On the other hand, you need to do a little prep work on a ham that has not been pre-sliced. For a non-sliced ham, lightly score in diagonal lines first one way, then crosswise, to form a diamond pattern, being careful not to cut any deeper than about a eighth of an inch.

Make a paste of brown sugar and mustard and rub it into the sliced or scored ham. Do not rub it on the bottom or it overcook and burn. Move your ham to a large crock pot and pour both
cans of coca all around the outside of the ham...being careful not to wash away the brown sugar glaze. Set your slow cooker on low and let the ham cook for about 8 hours.

Hot Ham on a toasted potato roll with melted Oh yum Monterrey Jack cheese and a touch of mayo. 

 Photograph is copyrighted and the property of ©Welcome Home.

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Thursday, January 09, 2014

The Story Of Glory

"Saving one dog will not change the world, but surely for that one dog, the world will change forever."

This is 3 year old Glory. She was adopted 10 months ago from the local SPCA, who was about three hours short of putting her to sleep forever. You see she had been dropped off a few days earlier and her 72 hours was almost up. That is what the Humane Society and the SPCA do. They give a dog or a cat 72 hours to find a home before they kill them unnecessarily. This is why I support the NO KILL advocacy group who work so hard to save those lives.

Glory was so scared and so sad. She had no idea where her family was and she cried constantly because she missed them and was so worried about them. She was so hungry but afraid to eat. Her coat was so dirty from laying on that cold and dirty concrete floor. She would soon be led to the rear of the shelter and put into the gas chamber or given a lethal injection. She had done nothing wrong. She just ran out of time. And then a miracle happened.

You see, one of my new friends who had just moved here to Maryland from North Carolina, went out shopping one day and made a wrong turn. She soon discovered that she was completely lost on a country road and the only place she could find to ask for directions was an animal shelter. So she pulled in the parking lot and went in to ask for directions to find her way back home again. Becky told the person behind the counter she was lost and he was kind enough to write down the directions to get her back on on the right road leading her home again. She started to leave but she heard barking and crying and curiosity got the best of her. She said she had this overwhelming conviction to take a peek at the "cute little puppies." You see Becky has never owned a dog before and she had no clue what these shelters were all about. She expected to see a pet shop environment with cute little puppies up for adoption. She asked if she could go see the puppies and the person at the counter shrugged his shoulders and said, "sure go take a look."

And that is when Becky's heart broke into a hundred pieces. She saw dogs that were so frightened and so starved for attention. Big dogs, little dogs, old and young. Shy dogs, sad dogs and dogs that were so shaken and scared. She walked quickly towards the exit door fighting back the tears and then she saw Glory. She was all the way in the back of that cold concrete cage, lying with her head down and not giving anyone any eye contact. Her food bowl was full and untouched and her water bowl was empty. She had no blanket or toys or anything to comfort her.

Becky stopped suddenly and said she was instantly drawn to that cage. She said she realized that she and Glory had a lot in common, for she too was very sad and and lonely in a new town with very few friends. She was also very unsure of the future and she missed her family so much. She knew right then and there that she needed to take this beautiful dog out of this God forsaken place and love her for the rest of her life. They would be good for each other. They would be best friends forever. She needed to let Glory know this right away.

She went back and asked the person behind the counter if she could visit with Glory to talk to her and to reassure her that she was going to be safe now and that she already had fallen in love with her. They let her in and gave her a chair to sit on and Glory eventually looked up and wagged her tail. That night they developed an instant bond like no other.

They made her wait for three more days and it was agonizing for Becky to leave Glory there alone wondering where her new friend went. But finally that day came and they have been inseparable ever since. Becky introduces Glory always with the same words, "This is my best friend Glory. She saved my life."

I hear these stories all the time and I really believe that these are God's miracles. I truly believe one of God's greatest gifts to mankind is a dog who loves you unconditionally and is a friend for life.
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Easy Pork Roast

I love the smell of roast pork as it slow cooks in my oven on a cold snowy day. I want to show you just how easy it is to get a perfect roast every time. 
Easy Pork Roast

 1 (6-8 lb). boneless rolled Pork Loin or Sirloin pork Roast
1-2 cups of apple cider or chicken stock

Dry Rub

1 tablespoon olive oil
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 dry seasonings and ingredients together until blended. Lay roast on plastic wrap and coat with olive oil. You may also pour olive oil in spices and blend for a wet rub. Generously rub entire roast with spices. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Remove roast from refrigerator and set oven to 450 degrees. Place the roast on a rack inside a roasting pan with the fat pad on the top side up so you have a natural basting throughout the cooking process.

Roast on center rack of oven for about 15 minutes to sear the meat and activate the flavors of the spices. Carefully remove hot roasting pan from oven and pour chicken broth or apple juice under rack, making sure meat is not sitting in liquid. Cover entire roasting pan and rack with heavy foil to keep in steam. Reduce temperature down to only 250 degrees and bake for 60-90 minutes or until you reach a temperature of 145 degrees in the center of the roast.

Remove roasting pan from oven and carefully remove foil so that steam escapes. Carefully use tongs to lift the roast to a platter. Do not puncture with a fork. Tent loosely with foil and allow to rest for about 10 minutes before carving. Remove foil, slice, and serve.

 Photo credit
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You Are One Of A Kind

You Are One Of A Kind

God made you just the way he wanted.

You weren't an accident. You weren't mass produced. You aren't an assembly-line product. You were deliberately planned, specifically gifted, and lovingly positioned on the earth The Master Craftsman.

You are your appearance, your character, your beliefs, your principles, your talents, and your gifts. There is no one or nothing else exactly like you.

He sends you flowers every spring and a sunrise every morning. He gives you the moon at night and warm summer breezes. He gives you the song that birds sing to enlighten your days and the snow covered mountains to liven your senses. He brings you miracles every day to let you know he's nearby.

You are a miracle. He created you and he thinks you are wonderful and beautiful and he made no one else in this whole wide world like you. Remember that the next time you feel you are not good enough...thin enough....pretty enough...You ARE enough.

You are one of a kind.

By the way, each day of your life God gives you a gift of 86,400 seconds. Have you used one of them today to tell him thank you?
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Honey Sesame Chicken over Sticky Rice

I love this dish...I order it often when I go out for Chinese food. I also love making my own Chinese food at home and last summer I decided to try and come up with the right ingredients to copy the recipe of my favorite restaurant. I would say this is right on the mark. Tender moist chicken in a thick Asian honey sauce over a bed of perfect sticky rice. Sometimes I even add a little orange zest and orange juice to make orange chicken from the same recipe. This is a keeper my friends!

Honey Sesame Chicken over Sticky Rice

1 lb. boneless, skinless chicken thighs, cut into chunks
2 tablespoons cornstarch
1 pinch each salt & pepper
4 tablespoons of vegetable or peanut oil (for frying)


2 tablespoons low sodium soy sauce
1 tablespoon water
1/2 cup honey
½ tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon of rice vinegar
1 teaspoon ground ginger
2 cloves garlic, minced
2 tablespoon sesame seeds
2 tablespoons cornstarch
1/8 teaspoon red pepper flakes (optional for heat)

In a large bowl, coat chicken well on all sides in the cornstarch and add a pinch of salt and pepper. In a large heavy skillet, add the peanut or vegetable oil and fry the chicken over medium high heat for about 10 minutes or until it is golden brown and cooked through. Remove chicken and place on a plate lined with a paper towel. Once all chicken is cooked, place it all back into the skillet with the heat turned down to simmer.

In a small bowl stir together soy sauce, water, sesame oil, brown sugar, honey, rice vinegar, fresh grated ginger, minced garlic, cornstarch, and sesame seeds. If you want to add spiciness or heat to your dish, now would be the time to stir in the red pepper flakes. Pour the sauce over the top of the chicken and toss to coast well. Sauce will start to thicken as it warms in the skillet. When it is the consistency you like, turn off the heat. Serve the chicken over a bed of rice and sprinkle with additional sesame seeds if desired.

Photograph is copyrighted and the property of ©Welcome Home.
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Saturday, January 04, 2014

♥ Bacon Cheeseburger Skillet Dinner

Bacon Cheeseburger Skillet Dinner

From Marie over at the English Kitchen who is always so kind to share her recipes with us."This is one of those great family style dishes that not only tastes delicious, but is also quick, easy and feeds a crowd. You can cut the quantities in half if you like, but I'd also like to add that it freezes very well and so it's one of those things you can have in the freezer, ready to whip out at a moment's notice!"

1 box (16 0z) uncooked pasta
2 pounds extra lean ground beef
1 pound of bacon
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 cans of tomato soup
1/2 cup ketchup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon mixed herbs (dried basil, oregano, parsley, marjoram)
2 cups extra sharp cheddar cheese, grated

Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble in the cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.

Make sure you stop by Marie's webpage for some of the best recipes and step by step directions on how to make them! Let her know Welcome Home sent you!
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