Friday, August 26, 2016

Ground Beef Stroganoff

I love these quick one skillet meals don't you?  So easy to make and so 

Ground Beef Stroganoff

1 lb ground chuck, browned 
salt and pepper to taste
1 box egg noodles, cooked and drained
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons butter
2 1/4 tablespoons all-purpose flour
1 cup heavy cream or half and half
1/2 cup of beef broth

Brown beef in large skillet. Add salt and pepper to taste. Drain beef, pour in bowl and set aside. Using same skillet, saute onion and garlic until tender. Add beef back in and stir.

In large deep skillet, melt butter. Add flour and whisk for a full minute until lightly golden. Slowly pour in cream whisking until incorporated. Whisk in beef broth and stir as sauce thickens. Taste and add salt and pepper as needed. Simmer on low heat until egg noodles are ready.

Cook egg noodles according to package directions. Drain well and serve with stroganoff.

Photo source: flickriver mooshee85

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Wednesday, August 24, 2016


For those of you who are thinking about subscribing to the Welcome Home Online Magazine but have a few questions, now is the time to ask. Please feel free to ask any questions in the comment section under this post. Here are a few that have been asked before:

Q: Are the recipes the same as the recipes on Welcome Home 
Facebook or in your Blog?
A: No. I put my best recipes and photographs in the Magazine. 
They are exclusive and are published no where else but the 

Q: Is it a print magazine that I can have mailed to my home?
A: No. This is a private online blog website that you can access with 
your own personal link and code. Once you subscribe, you simply go to the website and it will recognize your email address and allow you full access to the magazine.

Q: How many recipes do you publish and how often?
A. I publish recipes daily. The magazine began in 2014 and so
far there are over 700 recipes published in the magazine.

Q: Are there photos of the finished dish with each recipe?
A: Yes. All recipes have several full sized photos showing the finished dish. Some of the recipes have step by step photographs showing you how to make the dish.

Q: Are their advertisements that fill up the magazine with unwanted photos and hype?
A: There are no advertisements in the magazine. Only recipes, photos, kitchen how to's and tips, and helpful gadgets that make life easier in the kitchen.

Q: How will I know when a new recipe is posted in the magazine?
A: As a bonus for subscribing to the magazine, you will become a member of my Welcome Home Magazine Fan club. This is a private group on Facebook for subscribers only. You will find an announcement of every new recipe each day, along with even more recipes, hints, tips, etc.

Q: How much is it?
A: The Welcome Home Online Magazine is only $2 a month ($24 a year). You can renew each year for more recipes. Some of the proceeds from the subscriptions to the magazine go to my Save A Life mission and are used for saving the lives of dogs and cats killed unnecessary in shelters. And some of the proceeds go to feeding the hungry and helping the homeless.

Q: What kind of recipes do I feature in the magazine?
A. There are recipes that everyone can enjoy. There is a full line up of every kind of recipe you can imagine, from Asian to Mexican to southern style cooking. From Lettuce Wraps to Nachos to Chicken and Dumplings and cornbread! You'll find that home style cooking with a southern flare is my specialty. Comfort food at its best!

Q: Can I see any sample photographs of what I can expect to see each day in the magazine?
A: Yes. The photos in the collage with this post and the ones in the comment section are actual photos of my recipes in the magazine. You will find nearly 700 more just like them when you subscribe.

Q: How do I subscribe:
A: Follow these simple steps and you'll have access to the magazine in minutes.

2. Click on the Subscribe Today button at the top of the page.

3. That will take you to PayPal so you can pay with your PayPal account or with a credit card.
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Tuesday, August 23, 2016

Caramel Apple Pecan Pie

I made only one pie this past weekend...but it was a good one from my Mom's favorites. She was quite the pie baker and use to come up with all kinds of different combinations. We loved this spin off her all American apple pie. It almost tastes like a caramel apple with the mix of caramel and pecans. This one is a keeper my friends.

Caramel Apple Pecan Pie

4 lbs. Gala, Fuji, or Honey Crisp apples, peeled, cored and sliced in ¼-inch slices
Zest of 1 lemon and 3 tablespoons of the juice from that lemon
½ cup sugar
1/3 cup light brown sugar
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup pecans, chopped
1 ½ cups Kraft caramel candies, cut in fourths
1 egg, beaten
1 tablespoon water
1 additional tsp. granulated sugar

Easy Pie Dough: (or use frozen pie shells)

1 ½ sticks very frozen butter, diced into cubes
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup very cold shortening like Crisco
about ½ cup ice water

Crust: Preheat oven to 400 degrees. Combine flour, salt and sugar in a large bowl and cut in the cold butter and shortening. Continue cutting until the butter is the size of peas and resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough begins to form a ball in the bowl. Gather into a ball and wrap in plastic wrap and refrigerate 1 hour.

Pie Filling: While dough is chilling, slice your apples in to ¼-inch slices and place in large bowl. Combine apples with zest, lemon juice, sugars, flour, salt, cinnamon, nutmeg, and pecans. Stir to mix thoroughly, coating each apple slice. Set aside.

Remove your dough from refrigerator and cut in equal halves. On lightly floured surface, roll each piece into a circle, rolling from the center to the edges, turning and flouring the dough as needed to prevent sticking. Fold dough in half, and carefully place it in a 9-inch pie pan. Unfold dough to fit pan. Repeat rolling for second pastry dough.

Fill the pie shell with apple mixture and drop caramel pieces evenly on top. Top with second crust and trim edges to 1-inch over the rim of pie pan. Tuck the edge of the top crust under the edge of the bottom crust and crimp the edges together with fingers by pinching.

Combine 1 egg with 1 tablespoon of water and whisk well. Brush the entire top crust with egg wash and sprinkle with an additional teaspoon of sugar. Cut 4-5 slits in top crust to allow steam to escape. Place pie on sheet pan and bake for 60-70 minutes or until crust is browned and juices begin to bubble out.

Allow pie to cool slightly and then drizzle more melted caramel on top and sprinkle with pecans. Add a scoop of vanilla ice cream and enjoy! 

Photography is copyrighted and the property of ©Welcome Home.
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Oven Roasted Memphis Ribs

On the menu today will be my out of this world delicious oven roasted ribs that I have shared many times at Welcome Home.  You probably remember me telling you that I have stopped using the grill or smoker to make my ribs.  There's no need to anymore with this rub and this method of cooking.  Use the  grill for burgers and chicken and steak but save these for the oven!  These delicious ribs are so fall-off-the- bone-tender they melt in your mouth. And they even have grill marks! Take a look at the photo of the ones I made today. Better yet, try them....let me know what you think!

Oven Roasted Memphis Ribs

4 pounds pork ribs or two big slabs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Dry Rub

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 coarse 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 ingredients together until blended. Lay ribs out flat and rub both sides generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with beef or chicken broth under the ribs making sure the ribs are not touching the liquid. 

Cover tightly with aluminum foil and bake for 30 minutes in 450 degree hot oven. Then turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.

Remove from oven and carefully remove foil away from you so that steam escapes.  There will be plenty of steam, do not get burned.

Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 15-20 more minutes.

Carefully use tongs to lift ribs in one piece and place on platter.

Photography is the property of and copyrighted to ©Welcome Home
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Saturday, August 20, 2016

Welcome Home Everyone!

Welcome Home everyone! So glad you came home to visit and I hope that you'll stay forever.

My prayer is that you find comfort here.  Maybe you'll find a recipe or two that will bring back memories of days past.  Maybe a heartfelt story that might pull at your heart strings and make an impact in some way. Maybe you'll see something that makes you laugh or brightens your day or a picture or quote that makes you stop for a moment and think about it's relevance in your life.

I created Welcome Home to honor my Mother who moved to heaven a few years ago. And while I may have started something to share with others, it is my Mom and God that are the true authors here.  For you see, I am not a writer and have never professed to be, and yet when I'm at Welcome Home, I'm filled with the spirit of a devine higher power that inspires me and guides my thoughts....a strong force that allows the words to just flow from my mind and onto the page.  I did nothing to advertise this page.  I never once promoted it. And yet people come from all over the world to find comfort here.

I believe with all my heart that our paths crossed right here at Welcome Home for a reason.  I believe there was a time in everyone's life when we were happy and we felt comfort in the arms of a loving mother who sheltered us from the harshness of this sometimes cruel world.  I think there was a place we all knew at one time, where we felt safe no matter what went on outside our door.  We called that place home, and I believe that no matter where life takes us or how old we are, we will miss that place and continue to yearn for those days for the rest of our lives.

I can't bring back that place or those times for you.  I only know that you were brought here for a reason and I will do all that I can to help you find comfort here. So, sit back and relax and enjoy your new home.  Welcome home my friends.  Welcome home.

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Friday, August 19, 2016

Chewy Chocolate Chunk Cookies

I love my all cookies soft and chewy. And the trick is not only putting your cookie dough in the refrigerator overnight, put in this case adding a little cornstarch!  For the real chocolate lovers out there, this is one of the best chocolate chunk cookies you’ll ever find!  I like them so much I make up my dough and store the cookie dough balls in my freezer.  That way I can control how many I make at one time that way!

Chewy Chocolate Chunk Cookies

2 and 1/4 cups  all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup butter
3/4 cup light brown sugar, loosely packed
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chunks

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, mix the butter, brown sugar, and white sugar together until blended. Add the egg and the egg yolk and vanilla and continue to mix until combined.

Using a wooden spoon, mix the dry ingredients with the wet ingredients. Next fold in the chocolate chunks, making sure they are mixed throughout.

Cover the dough and chill for at least 2 hours. I refrigerate mine overnight.  Remember, refrigerating cookie dough makes for a more flavorful and chewy cookie and your dough spreads out less. 

When you are ready to bake, take the cookie dough out of the refrigerator and allow it to sit at room temperature for 15 minutes.

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Scoop about 3 tablespoons of your cookie dough in your hand and roll into a ball.  Place 8 cookie balls on your baking sheet and add a couple of chocolate chunk to the top of each one.  

Bake the cookies for 11-12 minutes. Cookies will look under baked at this point and be very soft, however they will continue to bake on the cookie sheet as it is cooling.  Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Photography is the property of and copyrighted to ©Welcome Home.
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Chewy Oatmeal Raisin Cookies

I love a soft and chewy cookie.  Maybe a little crispy on the outside edges but definitely moist and chewy in the middle.  My Mom used to always store her cookie dough overnight in the refrigerator because she said it always gives you a better tasting and softer cookie.  You could always find several batches of cookie dough in our refrigerator and every now and then she would let us pinch off a little and eat it!   You will love these cookies! 

Chewy Oatmeal Raisin Cookies

1/2 cup butter
 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups old fashioned rolled oats
1 cup raisins
1/4 cup pecans, chopped

In a large bowl, mix the butter, brown sugar, egg, and vanilla with a stand or hand mixer until smooth.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add the wet and dry mixtures together and then stir  in the oats, raisins and nuts.  Transfer dough to a sheet of plastic wrap and form a ball. Wrap and chill in the refrigerator for overnight.

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.  Using a scoop, measure out  2 inch balls of chilled cookie dough and arrange on the cookie sheet leaving two inches between each ball.  Flatten the dough ball just a bit with your fingers.

Bake for 12 to 15 minutes, or until the edges are golden and the center looks slightly under cooked. Let cookies cool for 5 minutes on the warm baking sheet before transferring to a wire rack.

Photography is the property of and copyrighted to ©Welcome Home
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