Melting Sweet Potato Rounds

 

 

 

 

 

 

 

 

 

 

 

 

 

A delightful new twist on sweet potatoes that melt in your mouth.  These are so good that I make them all the time, not just for holidays. They are that good!  The edges get caramelized and crisp and the centers are so soft. The combo of the cinnamon and maple syrup add the right amount of sweetness with a depth of flavor. The pecans give them the finishing touch of crunch.

Melting Sweet Potato Rounds

 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds

2 Tablespoon of butter, melted

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

½ cup real maple syrup (not pancake syrup)

½ cup chopped pecans

 

Preheat the oven to 425 degrees F. Slice your peeled potatoes in 1/2 inch rounds. 

 

 

 

 

 

 

 

 

 

 

Add the sliced potatoes, melted butter, cinnamon and salt to a medium bowl and toss to coat. 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

 

Flip the potatoes, then drizzle them with the maple syrup and continue to bake for about 15-18 more minutes or until the potatoes are golden brown and crisp on the outside but soft on the inside. 

 

 

 

 

 

 

 

 

 

Arrange on a plate and sprinkle with the pecans. Enjoy!

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Home For The Holidays

My Christmas book. 

"Home For The Holidays."    

The tradition I love most is that big Christmas dinner where families gather to share laughter and love. Growing up, the meal rarely changed and the table was set with Mom’s beautiful Christmas dinnerware all full of the same wonderful food. At the center of the table was her huge honey glazed ham or her golden brown turkey. I hope this cookbook takes you down memory lane and that the recipes transport you back home for Christmas.

To buy this book in E-book format for only $4.99, click on this link: 

http://www.blurb.com/b/7642170-home-for-the-holidays?ebook=608314

Texas Potatoes

 Texas Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Trust me when I tell you this…. Not that you wouldn’t trust me…but I am serious about trusting me on this one.  First, you will NOT believe how easy this is the make.  Second, you will not believe how creamy and delicious they really are with a buttery cracker mix on top that gets crispy and golden brown.  Third, you will not believe how fast they go when you serve them with your meal.  But trust me when I say these are the best potatoes you will ever eat!

Texas Potatoes

1/2 cup chopped onion

2 cans cream of chicken soup (10.5 oz each)

½ cup sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

1 pkg frozen diced hash brown potatoes, thawed

½ cup melted butter, divided

1-2 sleeves of Ritz crackers, crumbled

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.

In a large bowl, mix together the two cans of soup and the sour cream until well blended. Add in the onions and half the butter and stir well. Next add the bag of diced hash brown potatoes and mix well.  

 

 

 

 

 

 

 

 

 

 

 

 

Pour mixture into a 9 x 13 pan that has been sprayed with non-stick spray or greased with butter. 

 

 

 

 

 

 

 

 

 

 

 

 

Crumble Ritz crackers and mix with remaining melted butter. Sprinkle on top of the potato mixture.  

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45-55 minutes.  Allow to sit for about 10 minutes so potatoes will set. 

 

 

 

 

 

 

 

 

 

 

 Serve warm as a side or main dish.

 

 

 

 

 

 

 

 

 

 

 

Out of this world good! 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Sausage Cranberry Pecan Stuffing

Friends and family People love my homemade stuffing (dressing) and it's always a big hit every year. I make it the way I personally think dressing should taste and it comes out just perfect every single time. Not too many people know my secret. You see I don't like big chunks of wet soggy bread in my stuffing so I use the seasoned mix of breadcrumbs from a store bought stuffing mix. Then I add my own flavors and good things to make it perfect! You will be amazed at how this simple shortcut turns out incredible flavors in a this homemade stuffing!


Sausage Cranberry Pecan Stuffing

1 pound sweet Italian sausage or you can use a full roll of sage flavor Jimmy Dean breakfast sausage
2 (6 oz) boxes of Turkey or Chicken Stove Top stuffing
3 cups of chicken or turkey broth
1/2 cup butter (one stick)
1 cup onions, diced
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup water (if necessary)
1 cup pecans, chopped
1/2 cup Craisins or sweet dried cranberries
1 cup of Fuji or Gala Apple, diced very small (optional)

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with butter and set aside. In a small dry skillet, saute pecans over low heat for about 5 minute until lightly toasted and set aside. In a large skillet brown sausage that has been removed from casings. Drain off fat. Add onions, celery and carrots and saute until vegetables are tender and set aside.
























In a a very large saucepan or dutch oven, add broth and butter and heat until boiling. Turn down heat and add the seasoned breadcrumbs from stuffing mix and mix well until crumbs have completely absorbed the liquid. Use the additional water if you think you need it. If there is a seasoning packet with your stuffing mix, add that too.
























Add in the sausage and vegetables. Add in pecans and cranberries and apples if you choose to use them. Mix well to combine all ingredients. Pour mix into prepared pan and cover with foil. Bake for 30 minutes and then uncover and bake 15 minutes or until the top is slightly crisp and the stuffing is heated through.
























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

Ham and Cheese Stromboli

 

  

Why make a plain ol’ ham and cheese sandwich when you can make this wonderful Stromboli in minutes.  So much better…so worth the effort.  This five ingredient Ham and Cheese Stromboli is filled with ham,  cheese, bacon and green onions. The combination of flavors is out of this world! Warm French bread filled with delicious ham and oozing with cheesy goodness! 

 Ham and Cheese Stromboli

1 can (11 ounces) Pillsbury refrigerated crusty French loaf 

6 ounces thinly sliced Black Forrest deli ham 

3 green onions, sliced 

8 bacon strips, cooked and crumbled 

8 slices white American Cheese

Honey mustard or regular mustard

2 tablespoons melted butter

Poppy seeds, optional 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees.  Line your baking sheet with parchment paper and then spray with non-stick spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll dough into a rectangle on a prepared baking sheet. Brush your honey mustard on the top of the dough spreading end to end. 

 

 

 

 

 

 

 

Place your ham on top of the mustard to within about a half an inch from the edges.  I like to add quite a bit of ham so load it on! 

 
 

 

 

 

 

 

 

 

 

 

 

 

Next, sprinkle the top evenly with the bacon.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the top evenly with the fresh onions. I used only the green part.

 

 

 

 

 

 

 

 

 

 

 

 

Lay your cheese slices on top.  You can use any cheese but make sure it is soft enough to roll up.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the dough (jelly-roll style), starting with one of the long sides. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.  In this picture I took the cheese off just so you can see how to roll it.

 

 

 

 

 

 

 

 

 

 

 

Brush top with melted butter and sprinkle poppy seeds on top. 
With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. 

 

  

 

 

 

 

 

     

 

 

    

 

 

Bake 20-30 minutes or until golden brown. 

 

 

 

 

 

 

 

 

 

 

 

Cool slightly before slicing. 

 

 

Photography is the property of and copyrighted to Welcome Home.