Vanilla Strawberry Cheesecake with White Chocolate Drizzle

When strawberries are out of season here in Maryland you find those big gargantuan California Strawberries in all the grocery stores.  They are just gorgeous and they always inspire me to make something wonderful. So I can never resist buying them. I always find something to make with them. How pretty is this!

Vanilla Strawberry Cheesecake with White Chocolate Drizzle

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted                                                      

2 (8-ounce) blocks cream cheese, softened                                    
3 eggs                                                                                 
1 cup sugar
1 pint sour cream
2 teaspoons lemon zest
1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and a little up the sides. Refrigerate for 5 minutes.

For the cheesecake:                                                                 

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy for 1 to 2 minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined springform pan and smooth the top with a spatula.

Set the cheesecake pan inside another slighly larger pan. This outer pan will keep the water from seeping into the cheesecake when you put both pans in a water bath. Set both pans in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the outer pan.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unlock springform pan and transfer cake to a cake plate.

Whipped Cream

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (also known as whipping cream or full cream)
1/4 cup confectioner's sugar
A handful of large California Strawberries or the largest you can find.

In a small pan, mix together gelatin and cold water and let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool but do not allow it to set up. Whip the cream with the confectioner's sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff. Pipe cream on top of cake in little mounds to support your big strawberries.

White Chocolate Drizzle

3/4 cup white chocolate chips
2-3 tablespoons heavy cream

Melt chocolate chips and heavy cream in double boiler until melted and smooth. Drizzle over strawberries and let harden, about 20-30 minutes.

Photographs are copyrighted and the property of ©Welcome Home

Homemade Chicken Pot Pie with Puffed Pastry

Now we're talking comfort food! I made this wonderful chicken pot pie with a puffed pastry dough top on Saturday when the snow was coming down and the fireplace was going and I needed something to "warm the soul and stick to your bones" as my Mom used to say. I don't put a lot of things in my pot pies. I love my gravy thick, my vegetables few and my chicken nice and moist and tender. How about you?

Homemade Chicken Pot Pie with Puffed Pastry

2 sheets Pepperidge Farm puff pastry
1 egg, (beaten)
2 chicken breasts, (cubed)
2 tablespoons olive oil + 2 tablespoons butter
1/3 cup butter
2/3 cup all purpose flour
1 quart heavy cream or canned evaporated milk
1/4 cup chicken broth
1 tablespoon garlic, (minced)
1/2 onion, (minced)
1 cup frozen peas
1 cup cooked carrots (frozen or fresh)
1 egg beaten with 1 tablespoon water for egg wash

Preheat oven to 350 degrees. Keep pastry dough frozen until about 15 minutes until ready to use. Lay out your sheet of pastry dough on a piece of parchment paper and smooth out the seams so there are no gaps and you have one nice sheet. You can roll the dough or just wet your fingers and smooth over seams.

Season chicken cubes with salt and pepper. Saute in a large skillet in 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat. When chicken has cooked through, remove from skillet and set aside.

In a large saucepan, melt 1/3 cup of butter and then slowly add flour, stirring until it thickens. Slowly add cream and whisk until blended. Add chicken broth, garlic, and onion and stir until mixed well. Then add peas, chicken, and carrots and pour into a casserole dish. You can use round or rectangle dish or individual dishes if you like.

Top your casserole dish or dishes with a square of pastry dough and brush with egg wash. Cut a small slit in the middle of the sheet of dough to allow steam to escape. Bake until the crust is brown and the filling beneath is hot and bubbly, 45 minutes. NOTE: Dough will rise so leave room above your oven rack.

Photographs are the property of Welcome Home 2014.

♥ Chocolate Snowball Cupcakes

Another one of my baking projects this weekend for the bake sale to raise money for the homeless. While I enjoy baking, it feels even better knowing that my work is a labor of love. This is from my Mom's recipe collection and they were always on her list of holiday baking. A pretty impressive cupcake for those who love chocolate and coconut. And this cream cheese frosting is the best! 

 Chocolate Snowball Cupcakes

For the Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature

Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.

Transfer to the bowl of a mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.

Coconut Cream Cheese Frosting

8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
3-4 cups powered sugar, sifted
sweetened, shredded coconut

With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and coconut flavoring. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Frost cooled cupcakes and roll in sweet shredded coconut.

Photograph is copyrighted and the property of ©Welcome Home.

Four Cheese Penne with Grilled Chicken

What would we do without pasta? It is the ultimate comfort food no matter what you make with it. I love to make creamy pastas with lots of cheese and then throw in some chicken or shrimp or whatever else I have on hand. This is one of my favorites and it's always a huge hit when friends come to dinner. Serve it with a nice tossed salad and some crusty home baked bread.  That's what I call a meal!

Four Cheese Penne with Grilled Chicken

(8-oz.) package penne pasta
1 package Tyson Grilled chicken strips
1 small onion, chopped fine
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1/4 cup half-and-half or milk...
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup (4 oz.) shredded Provolone cheese
1/2 cup freshly grated Parmesan
1 cup (8 oz.) shredded Gruyere cheese, divided (or Swiss)
1 cup frozen peas
salt and pepper to taste
Pinch of ground nutmeg
1 tablespoon parsley, chopped

Preheat oven to 350 degrees. Prepare pasta according to package directions. Drain and set aside.

Melt butter in a medium saucepan over medium heat. Sauté onions and garlic until just tender. Whisk in flour, whisking constantly for about a minute.; cook, whisking constantly, 1 minute. Gradually whisk in cream while whisking constantly. Continue stirring for about 3 minutes or until thickened. Stir in Parmesan cheese and half the mozzarella and half the Gruyere cheese until melted. Add in peas and salt and pepper to taste.

Add pasta and chicken and pour into a lightly greased baking dish (I used a 11 x 7). Top with remaining Gruyere and mozzarella. Bake at 350 degrees for about 20 minutes or until cheese is melted and sauce is hot and bubbly.  Sprinkle with parsley and serve.

Photographs are copyrighted and the property of ©Welcome Home 2014

Chocolate Raspberry Layer Cake

There are a few steps to this one but if you like the combination of raspberry and chocolate this is the cake for you. It's a very pretty cake that brings out a  lot of oooohs and aaaahs when you bring it out to present to your guests. Really very easy to make if you follow my step by step instructions. Make it once and it gets easier each time. 
  

Chocolate Raspberry Layer Cake

CAKE:
3 ounces semisweet chocolate...
1 1/2 cups hot brewed coffee (you do not taste the coffee, it just enhances the chocolate)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, room temperature
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon pure vanilla

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Divide batter between the two pans and bake in middle of oven at 350 degrees for about 50-60 minutes or until toothpick inserted in center comes out clean. Cool cakes on wire rack and then invert on rack and remove parchment paper. Continue to cool for about an hour.




 

Raspberry Filling

2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
zest of 1 small lemon
2 tablespoons cornstarch

Puree the raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Stir in lemon zest at the end. Let it cool complete before spreading it thinly over assembled cake.

Chocolate Buttercream Frosting
1 cup butter, softened but not melted!
3½ cups powdered sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons heavy cream (Full cream)

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.

Raspberry Glaze
4 tbsp. seedless raspberry jam
1 tbsp. water

Microwave jam and water together in a small heatproof bowl on high for 30 seconds. Stir until well blended and set aside.

ASSEMBLE CAKE: With a long serrated knife, slice both cakes into two layers. Lay the bottom layer on cake stand. First take some of the butter cream frosting and spread it over the bottom layer. Then Take about 1/3 the raspberry filling and spread it over the layer of butter cream. Stay about 1/2 inch away from the edge. Lay the next layer on top. Spread more frosting and another 1/3 of the raspberry filling. Place the third layer on cake and more frosting and another layer of the raspberry filling. Put the final layer on the top of the cake. Make sure that all the layers line up.

Frost sides of the cake with the butter cream frosting. In the middle of the top layer pour the raspberry glaze in the middle and with an offset spatula start smoothing out the frosting - gently pushing it toward the edge. Decorate the cake as wish. I piped in flowers of chocolate butter cream and added chocolate shavings and curls to the sides.

Photograph is copyrighted and the property of ©Welcome Home.

♥ Classic Chocolate Cake with Buttercream Frosting

 

 

 

 

I love watching cooking shows and my favorites are Paula Deen, Ina Garten, Trisha Yearwood and Tyler Florence's old reruns. So one day I watched Ina make the most decadent looking dark chocolate cake and top it with a luscious chocolate frosting, I knew I had to make it. Here it is....hope you like it.


Classic Chocolate Cake with Buttercream Frosting

1 cup of butter, room temperature...
1 cup sugar
1 cup of brown sugar
2 1/2 cups of all purpose flour
1 1/2 cups Hershey's cocoa powder
2 1/4 teaspoons baking soda
 

1/2 teaspoon salt
4 eggs, room temperature
3 teaspoons pour vanilla extract
1 1/2 cup cups buttermilk
3/4 cups sour cream

Take out your sour cream, butter and eggs so they are at room temperature when you are ready to use them. 

 

Preheat oven to 350 degrees and line a 9 x 13 cake pan (or larger) with parchment paper. Then spray the paper with non-stick spray. I leave the paper hanging over both ends to use as handles to lift my cake when it has finished baking.

Sift your flour, cocoa powder, baking soda and salt and set aside. 

 

In the large bowl of an electric mixer, cream the butter and sugars at high speed until light in color, about 5 minutes. Add the eggs, one at a time, and then add the vanilla.  Mix well. 

 

Combine the buttermilk and sour cream in a medium bowl.  Using low speed, mix the flour mixture and the buttermilk mixture in thirds, alternating each time. Start with the buttermilk and end with the flour. Mix only until just combined. Don’t mix too long, you want this to be light and fluffy.

 

Pour batter into the prepared pan, smooth and level the batter with rubber spatula and bake for 30-35 minutes or until toothpick inserted into center of the cake comes out clean. Remove it from the oven and cool it to room temperature before frosting.

Frosting

24 oz. Semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons of light corn syrup
1/2 teaspoon of pure vanilla extract
4 tablespoons of butter, room temperature

Melt chocolate chips and heavy cream in a double boiling over simmering water, stirring until the chocolate chips have melted.
Remove the chocolate from the heat and stir in the corn syrup and the vanilla. Let chocolate cool down to room temperature before frosting your cake.

After the chocolate has completely cooled, whisk in the butter and whip them together on medium speed until the chocolate icing thickens. Spread the icing over the cooled sheet cake.

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

THE OCTOBER ISSUE OF THE NEW WELCOME HOME ONLINE MAGAZINE IS READY!

The October issue of The Welcome Home Kitchen Online Magazine was just released this morning and it's ready for your viewing pleasure!

This issue is full of wonderful new recipes including my Pumpkin Cheese Cake, Dutch Apple Pie, Chicken Parmesan, my Crab Stuffed Chicken Breast and these wonderful soft and chewy White Chocolate Macadamia Nut Cookies. And there are many more featured in this issue!

The cost is only $2 per issue. And we have set it up so that you can pay as little as $5 a month and enjoy it today. You'll instantly see the value when you see all the work that goes into each issue. This magazine is so well worth the money spent. And there's an added bonus: Once you purchase the magazine, you'll be invited to join an exclusive private Fan Club for subscribers only. There you'll find even more recipes and tips! We have a group of subscribers there now having a great time sharing even more recipes and fun ideas.

And now the best part....some of the proceeds from sale of The Welcome Home Kitchen Magazine will help me save the lives of dogs and cats who are killed unnecessarily while waiting in Kill shelters for someone to come and adopt them. I have been there my friends. I have held them during those last hours before they are led down a long dark hallway to their death. I wanted them to feel loved before their lives were taken. And it broke my heart watching how excited they were as they thought they were being taken to re-unite with their families. People they loved so much and were so worried about when they didn't see them again. But I've have also seen them rescued at the last minute by NO KILL volunteers who take them in and love and care for them until they are adopted by a new forever family. That's why I do this....that's why you should buy this magazine.

Some of the proceeds will help me feed the homeless who are about to face another cold winter on the streets. I take them warm food and drinks and warm clothes and blankets to shelter them from the harshness of winter. I have been doing it for years and have lost some that have not made it through to Spring. They count on me. They depend on me and I will never let them down. But I need your help.

So consider your purchase of this wonderful magazine a bonus for helping the homeless....two legged and four legged. Look at it as a way to make sure they get food and warmth. To make sure they feel loved and wanted.
They say that only a hungry person can understand the true pain of hunger. Those of us who have never been there can't even imagine. But we can help with kindness. And kindness is serene when nothing is expected in return. True kindness comes from a heart that doesn't differentiate between the hunger of an animal or a human.

Please help. Subscribe to the Welcome Home Magazine for just $2 an issue and your contribution will help me save lives. How do you subscribe?

Click on this link for step by step instructions:

http://www.welcome-home-blog.net/2014/08/the-welcome-home-kitchen-online.html

Visit my store to order it today! Check out our easy pay options:

http://www.welcome-home-blog.net/p/my-store.html

Lodge Cast Iron Combo Cooker

My new Lodge 3 quart covered cast iron Dutch Oven arrived last week and I used it this past weekend to make all these wonderful soups and stews you have been seeing here at Welcome Home. I wanted to try it out first before I told you all ab...out it. So, what do I think of it? I LOVE IT!

It's a 3 quart deep skillet, a fryer, or a 3 quart Dutch oven, and the lid converts to a 10 inch shallow skillet or griddle or a lid. I used it this weekend to saute my onions and garlic and any of my vegetables for my soup and then flipped it over and used it as a cover while my soup simmered on top of the stove. How handy is that?

This combo cooker is great for starting things on top of the stove and putting them in the oven covered. Like a roast chicken or pork chops or even steak with that outdoor grilled taste. I plan to use mine for everything!

Of course it is pre-seasoned rugged cast-iron that heats slowly and evenly and just like the skillet that I feature here sometimes I couldn't be without it in my kitchen. It is a perfect compliment with my new 12 inch cast iron skillet I use for frying everything and my Mom's old 10" inch skillet that I used to make the perfect cornbread.                                      

You can use it with a variety of heat sources. At home in the oven, on the stove, on the grill or over the campfire. You can use it with gas, electric, induction and ceramic-glass top stoves and ovens. Seasoned cast iron is great on the grill or outdoor fire and coals for camp cooking.

The price is fantastic at only $37.99 for all Welcome Home fans while supplies last. Remember, the proceeds from anything you buy here at Welcome Home using the special Amazon code, goes to the NO KILL Advocacy Group to save the lives of dogs and cats who are killed unnecessarily while waiting for a home. 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/B0009JKG9M/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0009JKG9M&linkCode=shr&tag=welchome08-20&linkId=7Y3RXCHT5XOR5NON&qid=1413491516&sr=8-1&keywords=lodge+combo+cooker

Swiss Chicken

This is my go to recipe when I want real comfort food that has that good old fashioned homemade taste but yet so quick and easy to make. Many of you probably already make this or have your own version of it. But I make it only one way and because it comes out so incredibly moist and delicious, I have never changed it. This is simple and so incredibly good, that I want to share my version.

Swiss Chicken

2 pounds chicken breast tenders
1 pack of Sargento Baby Swiss sliced cheese
1 (10 ounce) can Campbells cream of chicken soup (undiluted)
2 cups Pepperridge Farm herbed seasoned stuffing mix (blue bag)
1/2 cup butter, melted
Pepper and light salt


Spray bottom of a casserole dish with non stick cooking spray. Arrange chicken tenders in the dish packed very closely. Salt and pepper lightly. Next spoon a little of the soup on each breast and spread with spatula. Lay cheese slices on top of chicken, overlapping to cover it completely. Spoon the rest of the soup over cheese and spread evenly with a rubber spatula. Completely cover entire top with a thick layer of DRY stuffing mix. Then drizzle melted butter all over the top of the dry mix.

Bake at 350 degrees for about an hour and 10 minutes. Remove from oven and allow to rest for at least 10 minutes before serving.

Photographs are copyrighted and the property of ©Welcome Home.

Eight Cheese Baked Cavatappi

This is a delicious and quick to make mac and cheese that is so cheesy and creamy. So simple, yet the blend of cheeses give it that gourmet taste. I use Cavatappi pasta because it has just the right amount of ridges that make the cheese cling tight and it just the right size for that perfect bite. Quick to make and delicious ...what more could you ask for? Go ahead ...click on the photo...get ...a napkin!

Eight Cheese Baked Cavatappi

1 pound cavatappi pasta, uncooked
1 quart of heavy cream
1 cup Monterrey Jack, grated

1 cup Sargento 6 cheese Italian Blend (because it's the perfect blend of Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago)

1 cup Sharp Cheddar, grated
Salt and pepper to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

Preheat the oven to 375 degrees. In a large pot of boiling salted water; add the cavatappi and cook according to the directions on the package. Drain very well and pour into a 9 x 13 lightly greased or sprayed baking dish.
Heat heavy cream in a saucepan, add the Monterey Jack, Cheddar, and the Italian blend cheese and stir until melted. Add salt and pepper to taste. Finally add the nutmeg and stir well to blend. Pour the cheese sauce over the cooked cavatappi. Bake for 30 to 35 minutes, or until the sauce is bubbly.

Photograph is copyrighted and the property of ©Welcome Home.

Lodge Pre-seasoned cast iron skillet sale

So many of you ask me what type of cookware I use that allows me to get my pork chops, cornbread, fried chicken and other things so crisp and golden brown. The answer is cast iron. My Mom cooked in it and it is all that I use to make my pineapple upside down cake, fried chicken, chops, steaks and especially cornbread!

I only use Lodge Pre-seasoned cast iron skillets and I have featured them here when I see them offered to the fans at Welcome Home at a discounted price. The price on the big 12 inch skillet is only $23.99 while supplies last.

This is a quality cast iron skillet made here in the USA by Lodge. I see these at Cracker Barrel and other retailers for $40 so this is a great price for this size skillet. It's a cast iron skillet, like the one your grandmother used, and yet it 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. And it's safe for glass top and ceramic top stoves because of it's smooth rounded bottom.

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.

http://www.amazon.com/gp/product/B00G2XGC88/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00G2XGC88&linkCode=shr&tag=welchome08-20&qid=1391453792&sr=8-2&keywords=lodge+cast+iron+skillet

Soft Shell Crabs

For all my true seafood lovers out there...I bring you Soft shell Crabs today! Oh My goodness! If you have never tried them you have no idea what you're missing!

Soft-shells are actually just blue crabs that have shed their shells in a massive warm-weather growth spurt. If they stay in the water, they grow new, larger shells, but when they’re harvested, that process comes to a halt and the crabs stay soft and edible. 

Soft-shell crabs are sold live when in season and we just love them here in Maryland. What people don’t know is that it’s actually really easy to make at home. It’s incredible in summer food—a classic.  I am convinced that Maryland restaurants cook the best soft-shell crabs in the world - after all, we invented the recipe. Crispy, crunchy and beautifully browned, with sweet succulent crab meat inside.

Soft Shell Crabs

4 soft shell crabs

1 cup buttermilk

½ cup four

½ cup panko bread crumbs

1 teaspoon Old Bay Seasoning

½ teaspoon pepper

After the crabs have been cleaned soak them in the buttermilk for about 2 hours.

Meanwhile, mix together the flour, panko, Old Bay, and pepper in a platter for dredging.  Heat the butter for frying.

Remove the crabs from the buttermilk and allow the excess to drain off then dredge in the flour mixture.  Make sure they’re coated very well.

Add each crab to the butter and cook until the shell looks pink, and the coating is nicely browned.  If cooking more than 1 at a time, don’t overcrowd the pan. When nice and golden brown, transfer to a paper towel lined plate.

Serve on a sandwich with Lettuce, tomato and mayonnaise!  YUM! 

Photography is the property of and copyrighted to ©Welcome Home 2014

Jumbo Streusel Muffins

It's getting near the time that we bring out those left over cans of pumpkin from last year!  I always seem to have a can or two so today I decided to try this Star butter flavored Olive Oil with my Pumpkin muffins to see how they turned out!  Oh My Goodness!  They are so moist and the topping is to die for!   I made a dozen of the jumbos because they are just the right size for that mug of hot coffee!  You can't have more muffin than coffee nor can you have more coffee than muffin, right? These are the perfect size.  I have even added a link for the size I used so that you can order it for only $8.95 at Amazon! 

Jumbo Streusel Muffins

3 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

2 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon cloves

2/3 cup Star Fine Foods Butter Flavored Olive Oil 

2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

1-15 ounce can pure pumpkin (not pie filling and not puree)

2/3 cup water

Topping

1/2 cup brown sugar, packed

1/2 cup flour

2 teaspoons cinnamon

4 tablespoons melted butter

pinch of kosher salt

Preheat oven to 350 degrees put your muffin liners in your muffin pan.  I used a jumbo tin and jumbo lines. (See below).

In a large bowl, mix your dry ingredients and set aside, (flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves).  Set aside.

With an electric mixer, combine the oil, sugar, eggs, vanilla, and pumpkin. Mix until not quite combined. Finish mixing with a rubber spatula. Add water and blend until combined. Add the dry ingredients to the wet ingredients and again mix with the electric mixer until just combined enough to moisten. Finish mixing the batter with a wooden spoon or rubber spatula. Fill each muffin cup 2/3 with the batter. Set aside while you make the topping.

Stir together the brown sugar, flour, cinnamon, butter, and salt.  I use my finger tips so that I don't break up too many lumps.  Top each muffin cup with a spoonful of topping, spreading so the tops are evenly coated and press down slightly. 

Bake at 350 for 25-32 minutes.  If you decide to make regular size muffins change the time to 18-24 minutes for regular size muffins, or until a toothpick inserted in the center comes out mostly clean.  Makes 12 jumbo and 20-24 regular muffins.

You can find Star Fine Foods Butter Flavored Olive Oil at these stores: Raley’s, Walmart, Stater Bros., 

Food Maxx and online at http://bit.ly/ButterFlavoredOliveOil.

Click on this link and check out this great price for a Wilton 6-Cup Jumbo Muffin Pan at Amazon!  

http://www.amazon.com/gp/product/B000NBSI32/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000NBSI32&linkCode=shr&tag=welchome08-20&linkId=REHMMTJFY6HJ3QH6&=aps&qid=1410804660&sr=1-1-catcorr&keywords=jumbo+muffin+pan 

Need liners for your jumbo pan?  Click here:

http://www.amazon.com/gp/product/B000RQ3YXM/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000RQ3YXM&linkCode=shr&tag=welchome08-20&linkId=YKWN763ZMKRCBG3C&refRID=1WGNPKXTKMFQN7N9WQKY

Photography is the property of and copyrighted to ©Welcome Home 2014

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!