Thursday, May 07, 2015

Blackberry Crumble Cheesecake

























I started off with a basic cheesecake recipe and dressed it up with some blackberry jam and a wonderful crumb topping.  Who would have thought this would be such a winning combination.
Oh my...just heavenly!

Blackberry Crumble Cheesecake

1 1/2 cups graham cracker crumbs...
1/3 cup butter, melted
1/3 cup sugar

Preheat oven to 350 degrees.. Mix all ingredients together and press evenly across bottom of a 9 inch spring form pan. Bake for 8 to 10 minutes; cool and fill.

























Filling

3 packages 8 Ounce Cream Cheese
1-1/2 cup Sugar
4 whole Eggs
1/2 cup Sour Cream
1 cup of seedless blackberry jam or jelly

Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Add sour cream and mix again. Pour half of mixture into crust and drop dollops of blackberry jelly on top. Pour remaining cheesecake mixture on top and smooth the top. Bake for 1 hour and 5 minutes. Turn oven off. Sprinkle crumb topping (recipe below) on top of cheesecake and return to the oven for another 10 minutes with oven off.

























Topping

1 cup packed brown sugar
3/4 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

In a medium bowl, stir together brown sugar, flour, cinnamon and salt, until combined; knead in butter using fingertips or a fork, until ingredients are well incorporated and start to clump together.

Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and for an additional 15 minutes with oven off. Cool for an hour before removing ring. Then chill for at least another hour or two before slicing.


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Tuesday, May 05, 2015

Incredible Shrimp Enchiladas























I'm a Maryland girl and I love seafood.  I enjoy cooking with shrimp and clams and crab and lobster and any kind of fish.  I also love Mexican food...not too spicy and with lots of cheese!  So it's only natural that one of my favorite recipes is Seafood Enchiladas....or in this case I've narrowed it down to shrimp.  You will love this recipe! Absolutely delicious!

Shrimp Enchiladas

8 (6-inch) flour tortillas
1 pound small shrimp, peeled and de-veined
2 teaspoons cumin
2 teaspoons chili Powder
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white onion, diced finely
2 cloves garlic, minced
1 can (15 Oz. Size) Enchilada Sauce
2 1/2 cups grated Jack Cheese

Preheat oven to 350 degrees and spray a 9 x 13 pan with non stick cooking spray.

Toss shrimp in a tablespoon of olive oil. Sprinkle shrimp with cumin and chili powder and grill on skewers just until slightly pink. Set aside.























In a large skillet melt the 2 tablespoons of butter and the oil. Saute the onion and garlic until slightly soft.  Transfer onions and garlic to a plate or bowl and pour in the enchilada sauce and reduce the heat to low, allowing the sauce to warm through. Pour 1 cup of sauce into the casserole dish.

To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some shrimp, and finally, some of the onion mixture. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.  Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Bake it for 30 minutes, or until hot and bubbly.  Remove it from the oven and let it sit for 15-20 minutes before serving.

























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Quick And Easy Nachos


























It just can't get much easier than this my friends. This is my go to when I am really hungry and want something delicious and fast. I am a simple girl with a simple appetite and so I keep my nachos pretty basic...but you can add anything you want to this basic recipe.


Quick And Easy Nachos

1/2 lb ground chuck...
1/2 cup mozzarella cheese
1/2 cup mild cheddar
1/2 cup Monterrey Jack cheese
1 can refried beans
Round nacho chips

Mix all three cheeses in a big bowl and set aside. On medium heat fry the ground chuck until brown, breaking in up with a wooden spoon.

While meat is frying, arrange a layer of nacho chips on a dinner plate that is microwave safe. Spread some of the refried beans on a few of the chips but not every one of them. Leave some without the beans.



























Drain ground beef or use a slotted spoon to sprinkle meat over the first layer of nacho chips. Then sprinkle mixed cheeses all over the top.

Start the next layer. Spread some of the refried beans on a few of the next layer of chips then sprinkle meat and then cheese all over nachos.

Build a third layer exactly the same way. Then microwave plate uncovered on high for 2 minutes until cheese is melted. Serve with sour cream or guacamole or salsa. Enjoy! 
























Note: You can chilies, tomatoes, salsa, jalapenos, bacon, onions, olives, beans, and anything else you can think of.

























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Mini Toffee Streusel Apple Cakes
























These make such a pretty little individual dessert for each of your guess and they are so good. Decadent little mini apple pies with a Streusel topping and a wonderful toffee sauce that will have your guests asking for more! Top with ice... cream while they are still warm for an added treat!


Mini Toffee Streusel Apple Cakes

Pillsbury refrigerated pie crust 
4” spring form pans

Roll out and cut the dough into four 6-inch circles. Ease into four 4-inch spring form pans, chill in the refrigerator while you make the filling.

FILLING

4 baking apples, (Gala, Golden Delicous, etc),  sliced or grated
1 tablespoon fresh lemon juice
1/2 cup white sugar
1 1/2 tsp. cinnamon powder (depending on your taste)
1/4 tsp. salt
2 tsp. cornstarch

Mix all ingredients in a large bowl.

TOPPING

3-1/2 tablespoon cold butter, diced
1/4 cup plus 1 tablespoon sugar
½ cup flour
½ teaspoon cinnamon
Zest of ½ lemon
1 teaspoon vanilla
1/8 tsp. salt

Mix the streusel ingredients in a bowl until crumbly.


























TOFFEE SAUCE

 ¾ cup heavy cream
1 cup brown sugar, packed
1 tablespoon unsalted butter
1 tsp. vanilla

Bring cream, brown sugar and butter to a boil. Reduce to a simmer and stir occasionally for about 5 minutes. Take the saucepan out of the heat, stir in vanilla.

SUGAR GLAZE

3 tablespoons powdered sugar
½ tsp. vanilla
1 tablespoon milk
Whisk everything in a bowl.

Preheat oven to 375 degrees. Divide apple combination into prepared pans, put streusel over apples. Set the small spring form pans on a sheet pan or any large oven tray. Bake at 375 degrees for 45 minutes. Let them rest for about 15 minutes. Then remove pies from pans and place on serving plates. Drizzle with toffee sauce and sugar glaze on top.



Buy the four inch spring forms I use at Amazon.com by clicking here: 

http://www.amazon.com/gp/product/B00004RC45/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00004RC45&linkCode=shr&tag=welchome08-20&linkId=RNB44LVN5BD5TBZE&qid=1430837579&sr=8-4&keywords=4+inch+spring+form+pans

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Homemade Apple Cake with Vanilla Glaze























One of the most moist cakes you'll ever make. This is one of those throw it all in a bowl, mix it up a little and bake kind of cakes! So easy to make and so delicious! I made one on Sunday and put it in the freezer for one of those too tired to make breakfast mornings. 

Apple Cake with Vanilla Glaze

3 cups peeled, diced or sliced Honey Crisp, Fuji, or Gala apples
1 tablespoon sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

2 cups all purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup vegetable oil
4 eggs
1/4 cup apple juice
1 tablespoon vanilla extract
zest of one medium orange

Preheat the oven to 350 degrees. In a medium size bowl, sift together all purpose flour, wholewheat flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.

In a small bowl toss apples, 1 tablespoon sugar, 1 teaspoon ground cinnamon and lemon juice; set aside. With an electric mixer, beat the white and brown sugars with the oil. Add one egg at a time mixing in each one thoroughly. Add the vanilla extract, apple juice and orange zest. 

Slowly stir in flour mixture into wet batter stirring just to combine. Fold in apples and any juices that have accumulated. Pour batter into a prepared 12-cup bundt or tube pan. Bake in preheated oven on the middle shelf for 55-60 minutes or until cake is done. 

Remove from oven and let cool in pan on baking rack for 10 minutes before turning out of pan. While cake cools, prepare the vanilla drizzle.

Drizzle

8 tablespoons (1 stick) butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons whole milk

In a small saucepan, melt butter over medium-high heat. Remove pan from heat and pour butter into a bowl. Add powdered sugar, vanilla, and 3 tablespoons whole milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is thick but pourable. Let cool 5 minutes. Then use to drizzle over warm cake. Frosting will harden as cake cools.

















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Monday, May 04, 2015

Shrimp and Asparagus Salad with Lemon Dill Vinaigrette


I love this recipe. It's perfect for that summer picnic take-a-long or for a elegant luncheon with friends. The shrimp are tender and succulent, the asparagus is perfectly blanched to keep that slight crunch and the walnuts are the delicious added touch! The Vinaigrette has a wonderful light and citrus flavor with just a touch of dill that goes perfectly with the shrimp. It's made with Star Fine Foods White Wine Vinegar because I only use the best!  This is a keeper my friends! 

Shrimp and Asparagus Salad with Lemon Dill Vinaigrette 


Lemon Dill Vinaigrette 

1 tablespoons Star Fine Foods White Wine Vinegar 
1 tablespoon fresh squeezed lemon Juice 
1 tablespoon minced shallot 
1/2 teaspoon Dijon mustard
1 teaspoon of dill seed or use 2 tablespoons fresh chopped dill 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/2 teaspoon sugar
1/2 cup Star Fine Foods Extra Virgin Olive Oil 

Place vinegar, mustard, lemon juice, shallot, dill, salt and pepper, and sugar in a blender and blend until smooth. With the blender on, slowly add the oil until emulsified.  Transfer the vinaigrette to a bowl and refrigerate until ready to use. 

























Shrimp and Asparagus Salad

1 lb cooked large shrimp, peeled, cleaned and tails removed 
1  lb thin asparagus, trimmed and cut to 2 inch pieces
1 medium red onion, sliced 
2 cloves fresh garlic minced finely
1 cup walnuts, chopped and then lightly toasted in a skillet 
salt and pepper to taste 

Blanch asparagus in boiling water for about 1 minute then plunge in bowl of ice water to stop the cooking Process. Drain well.   Toast walnuts in a skillet over low heat for about 3 minutes making sure not to burn. Set aside.

In a large bowl add the chilled asparagus, sliced onions, shrimp, garlic and the toasted walnuts. Toss with chilled Lemon Dill Vinaigrette and season to taste if needed.  

























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







STAR White Wine Vinegar is sold at grocery stores nationwide including Safeway, Vons, Kroger, Walmart and Albertsons stores and online at http://bit.ly/WhiteWineVinegar.

Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout! 




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!
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Thursday, April 30, 2015

Welcome Home Magazine, May 1st Issue is Here!

























This delicious Strawberry Cheesecake Lush is the perfect dessert! Cold, creamy cheesecake with sliced fresh strawberries on a cookie crumb crust, topped with whipped cream deliciousness. The recipe will be in the next issue of the Welcome Home Magazine along with so many other mouth watering recipes you won't find any place else.

This is just a hint of what's to come in the next issue...coming out day after tomorrow. It's the Country Cooking issue coming out on May 1st and it is loaded with great recipes. I have included my favorite southern recipes from my Mom's collection and some helpful cooking hints and tips.

Subscribe now for only $2.00 per issue and you'll be able to click on a private blog to get your copy each month. Subscribe today and you will get over 300 exclusive recipes that have posted so far.

Click here to subscribe to the magazine blog and see all those recipes in minutes.

http://www.welcome-home-blog.net/p/my-store.htmlore.html
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Double Chocolate Chunk Muffins
























Who said you can't have chocolate for breakfast?  And this is the perfect decadent and delightful muffin you've ever tasted!  Moist in the middle with chunks of half melted chocolate makes you savor every single bite.  Serve them warm out of the oven and top them with cream cheese or butter if you need a few extra calories.  Lol!  

Double Chocolate Chunk Muffins

6 tablespoons butter
4 ounces bittersweet chocolate, coarsely chopped, divided
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened cocoa powder, sifted
½ teaspoon salt
1¼ cups buttermilk
1 large egg, beaten
1 teaspoon vanilla extract

Preheat an oven to 350 degrees.  Grease your muffin pans and add your liners and place on a baking sheet.

In a double boiler or a large bowl sitting on top of a saucepan of simmering water, add half of the chocolate with the butter and stir until melted. Remove from heat and set aside.
In a large bowl, sift together the flour with all other dry ingredients and set aside.
 In another bowl, stir the buttermilk, egg and vanilla together until blended. Pour this mixture over the dry ingredients and stir.  Then pour the melted chocolate in and with a wooden spoon or rubber spatula and quickly stir to blend just until smooth. Fold in the other half of the chopped un-melted chocolate.
















Fill each muffin cup to the top and place on baking sheet in preheated oven. Bake for 20 minutes, or tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffins from pan.



































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Hot Buttered Rum Muffins


























I make a lot of muffins...I freeze them and choose which one I might want for coffee in the morning. I give them away to friends, family and neighbors. I make them for the local church bake sale to raise money for the homeless. But of all the muffins I make, this is my favorite. Especially hot...just out of the oven. I can't even describe how good it is...it is fantastic. I freeze them immediately after making them so I'm not tempted to sit down and eat all of them at once!  


Hot Buttered Rum Muffins

12 tablespoons butter, room temperature
1 1/2 cups sugar
3 extra-large eggs
1 teaspoon butter flavoring extract
1 1/2 teaspoons rum flavoring extract
1 cup sour cream
1/4 cup whole milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 oz. bag butterscotch chips
2-3 tablespoons coarse sugar for topping

Preheat the oven to 350 degrees. Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray.

With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed.


























Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full. Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. Serve warm right out of the oven!

NOTE: If you use regular muffin tins, this will make about 2 dozen small (not mini) muffins. But if you want big fluffy more impressive muffins like mine, go with the jumbo muffin tins as I did and you'll get a dozen from this recipe.






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