Saturday, May 09, 2015

Simple Bacon and Cheese Quiche

My Dad calls it breakfast pie.  And that's really what a quiche is right?  So simple and so delicious, you'll find this quiche to be one of your favorite go to recipes for any meal. The texture is light and fluffy...almost like a mousse.  And the crust is so buttery and flaky. You can use a store bought crust if you want to save time but make sure it is a deep dish pie crust.  Oh I know it has lots of cream and bacon but if you don't plan on eating the whole thing at one sitting, you should be just fine! LOL! 

Simple Bacon and Cheese Quiche 

1 deep dish pie crust (store bought or homemade, see below) 
1 tablespoon of olive oil 
1/4 cup of a yellow onion diced 
6 large eggs beaten 
1 1/2 cups of heavy cream 
1/4 teaspoon each salt and pepper 
1 cup crumbled cooked bacon 
1 1/2 cups Gruyere Cheese ( Swiss, Monterrey Jack, white cheddar, or your favorite) 

Preheat oven to 375 degrees. Place pie shell on baking sheet. 

In a small skillet heat olive oil and saute onions until just tender and set aside. 

Whisk eggs in a large mixing bowl. Add the heavy cream and continue to whisk until well blended. Stir in the onions, crumbled bacon, cheese, and salt and pepper. 

Pour mixture into your prepared unbaked pie shell and bake at 375 degrees for about 30 minutes or when a knife is inserted it comes out clean. Allow to cool for about 5-10 minutes before serving. 

Homemade Pie Crust

1 sticks (1 cup) very cold butter, cut into small cubes 
2 ½ cups of all purpose flour 
Dash of salt 
½ cup of ice water 
1 tablespoon of vinegar 

Add vinegar to ice water and set aside. In a large mixing bowl, add the flour and salt and whisk. Then add cubes of butter and mix using your fingers to blend together to make small pebbles. Mix in a little of the water and vinegar at a time until you get a nice dough. Work fast and do not over mix or your dough will be tough. Form in a circle and refrigerate for about an hour. Then roll out dough to fit a 9 inch deep dish pie pan (about 2-3 inches deep). Set aside for quiche. Do not bake prior.

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Homemade Cinnamon Rolls

There is nothing else that smells more like home than fresh cinnamon rolls baking in the oven. Add a little mix of chocolate and fresh brewed coffee and you have yourself the warm sweet fragrance of home! A fragrance that always brings back good memories of my childhood. I should market this stuff! My house smells wonderful this morning! 

Homemade Cinnamon Rolls 

2 packages active dry yeast (4 1/2 tsp) 
1-1/4 cups warm water (110° to 115°) 
1.5 cups warm milk (110° to 115°) 
1/4 cup butter, softened 
1 egg 
1/2 cup honey 
2 teaspoons salt 
7 cups all-purpose flour 


3 tablespoons butter, softened 
1 1/8 cups packed brown sugar 
1 1/2 teaspoons ground cinnamon 


1.5 cups confectioners' sugar 
3 tablespoons butter, softened 
1/2 teaspoon vanilla extract 
3 to 4 tablespoons milk 

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. 

Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. 

Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. 

For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls. 

 Photographs are copyrighted and the property of ©Welcome Home.

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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.


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.


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.


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.


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.


 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.


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 by clicking here:

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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.


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

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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