Mom's Southern Fried Chicken

I am convinced beyond a shadow of a doubt that no one made fried chicken like my Mom. I can close my eyes and still see her hands dropping those battered chicken pieces in that hot oil in her big old cast iron skillet. I can still hear the sizzle of that hot oil and seeing her nod of approval as she flipped each piece over to expose that beautiful golden brown skin. My Dad always gets tears in his... eyes when I make it....he remembers too.

  

Mom's Southern Fried Chicken

1 (5 pound) whole frying chicken, cut into pieces
1 quart whole buttermilk (secret to moist, tender chicken)
vegetable oil or Peanut Oil for frying
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
a pinch of cayenne pepper (more if you want a kick)
1 teaspoon salt
1 teaspoon ground black pepper

In a large bowl, combine chicken and buttermilk. Cover and refrigerate for 2 hours. In a large cast-iron skillet, add enough oil over low heat to come 1 inch up side of skillet.

In a shallow dish, combine flour, garlic powder, onion powder, cayenne, salt, and pepper. Shake buttermilk off chicken and discard. Dredge chicken in flour mixture to coat, gently shaking off excess.

Turn heat up to medium high. Place chicken in skillet, arranging thighs in the center and breasts and legs around edges. Fry chicken for 10 to 12 minutes per side or until golden brown. Turn down heat to low and cover with a tight fitting lid. Cook for about 40 minutes until chicken is cooked through.

Turn heat back up to medium high and allow chicken to get as crispy as you like it. Serve and enjoy!

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Apple and Fennel Salad with White Balsamic Vinaigrette

Apple and Fennel Salad

1 1/2 pounds Granny Smith apples (about 3-4)

2  fennel bulbs 

1 cup golden raisins

1/2 cup celery, chopped or sliced thin

Slice apples into quarters, remove seeds. Slice thinly and place in a large mixing bowl. Thinly slice fennel crosswise and chop celery and add to apples. Stir in raisins, set aside.

White Balsamic Vinaigrette 

1/2 cup Star Fine Foods extra virgin olive oil

1/4 cup Star Fine Foods Golden Balsamic Vinegar

2 teaspoons lemon juice

1/4 cup white sugar 

1 teaspoon kosher salt

1/2 teaspoon black pepper

In a separate bowl combine balsamic vinegar and lemon juice and whisk until well combined.  Slowly whisk in olive oil until smooth. Whisk in sugar and season to taste with salt and pepper. 

Put apple mixture in a gallon-sized Ziploc bag, pour in vinaigrette and seal tightly. Lay the bag flat in a baking dish and Refrigerate for 1-2 hours, turning Ziploc bag after a half hour or so to ensure vinaigrette gets distributed evenly.  

Serve salad cold and garnish with fennel leaves.

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

Look for STAR Extra Virgin Olive Oil in the olive oil section of our local grocery store or online at: 

http://shop.starfinefoods.com/Extra-Virgin-Olive-Oil/p/STAR-00011&c=Star@OliveOils.

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!

STAR Golden Balsamic Vinegar is available at Safeway (Northern California), Acme, Roundy’s, Schnucks, Bashas, Kroger, King Soopers, Ralphs, Smiths, Supervalu, select Walmart stores and online athttp://bit.ly/GoldenBalsamic.

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!

Peanut Butter Pie

Who doesn't like peanut butter pie? My mom loved baking pies and I think this was one of my favorites. She would chop up frozen candy bars for the top and drizzle it with thick chocolate...this is her recipe.

Peanut Butter Pie

Crust:

2 cups. graham cracker... crumbs
1/4 tsp. ground cinnamon
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted

In a medium bowl, mix graham cracker crumbs, cinnamon, very finely chopped peanuts with the melted butter. Grease a 9-inch pie plate or spray with non-stick cooking spray and then firmly press the graham cracker crumb mixture into the bottom and up the sides of the pie plate. Bake at 350 degrees for 10 - 12 minutes, until lightly browned. Remove from the oven and cool completely.

Filling:

1 (8 oz.) package cream cheese, softened
1 cup of any brand creamy peanut butter
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1 2/3 cup whipping cream, divided

Beat cream cheese, peanut butter, brown sugar, and 1/4 cup of whipping cream with an electric mixer at medium speed until mixture is light and fluffy, about 4 minutes. Beat remaining whipping cream and vanilla extract at high speed until stiff peaks form. Fold about one-third of the whipped cream into the peanut butter mixture to loosen it up; then fold in the remaining whipped cream. Spread the peanut butter mixture in the baked pie crust. Cover and chill at least 8 hours before serving.

Topping

2 frozen Reese's peanut butter cups, chopped
1 tablespoon honey roasted peanuts chopped fine
1 tablespoon of peanut butter chips or butterscotch or caramel chips
1 tablespoon chocolate chips
Chocolate syrup or chocolate Shell for drizzle

You can use any topping you wish for this pie. I like to freeze candy bars and then chop them up to sprinkle on top. Then drizzle with chocolate syrup or better yet, Reese's Chocolate Shell. Oh My Gosh!

Photograph is copyrighted and the property of ©Welcome Home.

The Perfect Size Cakes By Duncan Hines! Red Velvet Cream

How many times have you felt like baking a cake but knew it wouldn't all get eaten? Like when you bake that Birthday layer cake or sheet cake for that one person knowing it’s just too much cake for one. How about that anniversary cake you wanted to bake for just the two of you knowing that you both would get tired of the same cake day after day.

Have you ever gone out to dinner with another couple and wanted to invite them back to your place for coffee and dessert but didn't want to keep the leftovers around for days? 

Well now you can put all the hesitation to rest because our friends over at Duncan Hines have created the Perfect Size Cakes! Why make a whole cake when you can make delicious little cakes that are the perfect size for 2-4 people. These are the right sized cake for that small luncheon with the girls, family game night, or for any occasion or celebration. 

Duncan Hines Perfect Sized Cakes. The name says it all. They bring us the perfect solution for those times when a full size cake is too much. Each kit comes with a cake mix, frosting mix, and a disposable 6-inch round pan made just for the cake. Simply prepare as directed for a moist and delicious cake that is topped with a rich, smooth and creamy frosting. Now you can enjoy a fresh baked cake anytime! All you have to add is an egg, water and butter and what you get is better than just an easy boxed cake....it's a moist, buttery cake with delicious creamy frosting!

But there’s more! Duncan Hines has made life easy because in every box you not only get the cake mix, and the frosting but also a perfect 6” disposable non-stick pan that has a push up bottom to release your cake!  There’s no need to buy a special pan to make these perfectly sized cakes and there’s no pan to clean up.

Here's how I made the Red Velvet Dream Perfect Cake. Pour your package of cake mix to a large bowl. Add an egg, some water, and 2 tablespoons of butter. Mix it all up with an electric mixer.
























Mix the cake mix, butter, egg and water.  Then pour the batter into the perfect non-stick pan included in the kit and bake it for a little over 30 minutes.
























Remove from oven and using the disc on the bottom of the pan, push it up and out of the pan. Genius idea Duncan Hines!

Place cake on a wire rack to cool. It has to cool completely before frosting. When cooled place it on a serving plate. Next make your frosting. Using an electric mixer, beat your butter until fluffy. Add your packet of frosting mix and some water and beat until thick and creamy. 

Using an off set knife or spatula, spread the frosting evenly over the top and sides of the cake.  I used leftover crumbs from my pan to decorate my cake.

A moist and delicious Red Velvet Cake for any special occasion!  Why waste a big layer cake or sheet cake when you can make the perfect sized cake for two or four people?

Now you can celebrate the little things in life with a perfect-sized cake for two, not ten. I love these cakes! So far I have made the Lemon Bliss and this Strawberries and Cream and I can say they are PERFECT!

Try all 5 flavors and see for yourself!

Golden Fudge (golden cake with chocolate frosting)

Chocolate Lover’s (chocolate cake with chocolate frosting)

Lemon Bliss (lemon cake with lemon frosting)

Red Velvet Dream (red velvet cake with cream cheese frosting)

Strawberries & Crème (strawberry cake with cream cheese frosting)

Sold in your grocer’s baking aisle

Photography is the property of and copyrighted to Welcome Home.

Stuffed Peppers

I can remember when I was a little girl and I would come home from school and walk into the house to find the most incredible aroma coming out of the kitchen.  My Mom was making stuffed peppers and I knew that smell well. I also knew that my Dad would be hanging around the kitchen asking her over and over again,  how long would it be until they were ready.  Stuffed Peppers were his favorite.  Tonight I made these and took them to my Dad.  He was so excited he had tears in his eyes!

Stuffed Peppers

6 bell peppers, tops cut away and seeds removed

2 tablespoons vegetable oil 1 cup finely chopped yellow onions

1/2 pound ground beef

1/2 pound ground pork

1 tablespoon minced garlic

1/4 cup finely chopped fresh parsley leaves

3/4 teaspoon salt

1/2 teaspoon pepper

Pinch red pepper flakes

2 cups white rice, cooked

8 ounces tomato sauce

1 cups mozzarella or  provolone cheese, shredded

1/2 cup cheddar, shredded

Preheat the oven to 350 degrees. In a large pot of boiling water, boil the cleaned peppers for about 2 to 3 minutes. Remove and dry on paper towels. In a large skillet, over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the beef, pork, salt, black pepper, and a pinch of red pepper flakes. 

Cook until the meat is no longer pink and break up lumps while browning. I usually cook mine about 5-6 minutes. Add parsley, rice and tomato sauce and stir. Taste mixture and add more salt and pepper as needed. Pour enough water into the bottom of a baking dish to about 1/8-inch deep.

Stuff the bell peppers with the rice mixture and place in the baking dish. Cover tightly with foil and bake until the peppers are very tender and the filling is heated through, 35 to 40 minutes. 

Hint: crinkle up small pieces of aluminum foil and tuck between peppers if you are having a problem with them sitting upright. Then tightly cover with foil 

Remove from the oven sprinkle with both cheddar and mozzarella a cheese on each pepper. Place back in the oven and broil until cheese is bubbly and lightly browned. Let rest for 10 minutes before serving.

Photography owned and copyrighted to ©Welcome Home

The Perfect Size Cakes By Duncan Hines! What Would You celebrate with the perfect sized cake?

This post brought to you by Duncan Hines. The content and opinions expressed below are that of Welcome Home.

How many times have you felt like baking a cake but knew it wouldn't all get eaten? Like when you bake that Birthday layer cake or sheet cake for that one person knowing it’s just too much cake for one. How about that anniversary cake you wanted to bake for just the two of you knowing that you both would get tired of the same cake day after day.

How many times have you gone out to dinner with another couple and wanted to invite them back to your place for coffee and dessert but didn't want to keep the leftovers around for days? And how about that time when you wanted to bake a thank you cake for a single friend, neighbor or teacher and knew a whole cake would just be too much?

Well now you can put all the hesitation to rest because our friends over at Duncan Hines have created the Perfect Size Cakes! Why make a whole cake when you can make delicious little cakes that are the perfect size for 2-4 people. These are the right sized cake for that small luncheon with the girls, family game night, or for any occasion or celebration.

Duncan Hines Perfect Sized Cakes. The name says it all. They bring us the perfect solution for those times when a full size cake is too much. Each kit comes with a cake mix, frosting mix, and a disposable 6-inch round pan made just for the cake. Simply prepare as directed for a moist and delicious cake that is topped with a rich, smooth and creamy frosting. Now you can enjoy a fresh baked cake anytime!

But there’s more! Duncan Hines has made life easy because in every box you not only get the cake mix, and the frosting but also a perfect 6” disposable non-stick pan that has a push up bottom to release your cake!

There’s no need to buy a special pan to make these perfectly sized cakes and there’s no pan to clean up.

All you have to add is an egg, water, and butter. And what you get is better than just an easy to make boxed cake….it's a moist, buttery cake with delicious creamy frosting!




Not only are they the Perfect Size, these cakes are super easy to make. Here's how I made the Strawberries & Crème Perfect cake. Pour your package of cake mix to a large bowl. Add an egg, some water, and 2 tablespoons of butter. Mix it all up with an electric mixer.




Then pour the batter into the perfect non-stick pan included in the kit and bake it for a little over 30 minutes.



Remove from oven and using the disc on the bottom of the pan, push it up and out of the pan. Genius idea Duncan Hines!

Place cake on a wire rack to cool. It has to cool completely before frosting. When cooled place it on a serving plate. Next make your frosting. Using an electric mixer, beat your butter until fluffy. Add your packet of frosting mix and some water and beat until thick and creamy. Using an off set knife or spatula, spread the frosting evenly over the top and sides of the cake.

Now you can celebrate the little things in life with a perfect-sized cake for two, not ten. I love these cakes! So far I have made the Lemon Bliss and this Strawberries and Cream and I can say they are PERFECT! Try all 5 flavors and see for yourself!

Golden Fudge (golden cake with chocolate frosting)

Chocolate Lover’s (chocolate cake with chocolate frosting)

Lemon Bliss (lemon cake with lemon frosting)

Red Velvet Dream (red velvet cake with cream cheese frosting)

Strawberries & Crème (strawberry cake with cream cheese frosting)

Sold in your grocer’s baking aisle

Photography is the property of and copyrighted to Welcome Home.

Pigs In A Blanket

I know what you're thinking.  Why is she putting up a recipe that everyone knows how to make already?  Who doesn't know how to make Pigs in A Blanket, right?   Well, I'll have you know I take my Pigs In A Blanket, Hogs in a Sleeping Bag, Dogs in an Overcoat or whatever you want to call them very seriously! After all I'm putting them out as an appetizer for my guests at a party or making a snack for friends.  Why wouldn't I want them to be the talk of the night? Why wouldn't I want my friends to ask for more?

You're probably thinking that there’s not much to making these wonderful little bites.  A package of canned dough, mini cocktail franks, and a side of mustard for dipping and you’ve got yourself a dish, right?  I beg to differ. 

Pigs In A Blanket

1 pkg cocktail franks, breakfast sausage links or reg dogs cut into thirds1 package of puff pastry sheets, thawed but still coldDijon mustard, as neededcooking spray2 eggs, beaten
Preheat the oven to 375 degrees.  Remove the cocktail franks from their package and pat them dry with a paper towel. Poke 1-2 small holes in each frank and set aside.

Unroll each pastry sheet onto a clean work surface. Take a cocktail frank (or sausage link or third of your regular sized hot dog) and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces that are long enough to wrap around the whole frank or sausage link.
































 To assemble,  wrap each pastry strip around a cocktail frank. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray or lined with parchment paper or a silicon mat. Continue to assemble the rest of the cocktail franks with the pastry strips.





























Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each miniature hot dog with the egg wash, then bake in the oven until the puff pastry is golden brown, about 15 minutes. Dip in your favorite mustard or other sauce and enjoy!



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