Friday, May 30, 2014


Good morning friends. Do you believe in miracles? I do. Mostly because I have seen so many in my own life. I am absolutely sure that God hears and answers prayers. Whether it's a whisper of a prayer from one or a gathering of prayers from many, I am certain beyond any doubt that he hears them all.

And he heard them yesterday when so many of you were praying for my little fur-baby Katie who was suffering in pain from some mysterious thing that hurt her paw last week. She came in from a quick run in the back yard and was in obvious pain. She had become lame since last week and could not bear to put any weight on her paw. It was swollen and so tender and painful and she had obviously just given up. She would not eat and slept most of the day, whimpering while she slept. Even as late as the day before yesterday, after the second visit to the Veterinarian, we had no answers.

So Tuesday morning, when the doctor still had no clue what it was or what to do for her, I reached out to all of you to ask your advice. It was breaking my heart to watch her suffer and many of you offered prayer for us both. I want you to know your prayers were heard.

Yesterday afternoon, Katie just stood up on her own and walked over to me and tapped me on the leg with her injured paw. I had to do a double take. She wanted my attention to let me know she had to go out to take a bathroom break and when I turned my chair she was walking again as if nothing was wrong. Not even a limp. She was not only walking on all fours, she was running around and wanted to play with my other fur-baby Cooper who was just as excited as I was to have her back.

Cooper has also been very worried about his best friend Kate and has tried everything to get her attention so she would get up and play with him. He has nudged her and brought her toys to play with but nothing worked. So he had also been very sad all week. But now he was so excited and running all around the house to find her toys to play with.

I tried to keep her calm and pick her up to get her off that foot, but she would have no part of it. She wanted to run and play again and I couldn't even catch her. She came back from her quick run outside and went right to her food bowl and ate her breakfast from earlier that morning. She had been so sick all week and was barely eating at all and now she was famished and ate every bite. Last night she ate her dinner and wanted more. Katie has a little pink ball that she never parts with...she carries it wherever she goes. She had given it up when she got so sick. Cooper found it and brought it to her last night.

Katie is back. There is no swelling whatsoever in her paw. There is no sign of pain. What was different in the treatment I had been giving her all last week and what the doctor prescribed on Tuesday? Nothing much...I had only given her one dose of the new anti-inflammatory medicine that replaced the one that was making her sick. That's it. So I doubt that one dose did the trick.

Her recovery was as instant and mysterious as the instant and mysterious injury that had everyone so puzzled. We will never be sure what it was that caused this injury, but I know beyond a shadow of a doubt that God heard your prayers loud and clear yesterday and ended her pain and suffering.

Suddenly I realize that Welcome Home has more power than I could ever imagine. It has the power of love. The power of prayer. There is a source of energy here...a force so positive and so comforting that we seem to be drawn together. We come here for comfort. Whether it's food for the appetite or food for the soul, I understand why over half a million followers come here now. Welcome Home has the power of love.

Thank you all for loving me enough to pray. You have brought me great comfort and peace.....and I will always remember it.

Tuesday, May 27, 2014

Strawberry Caprese Bruschetta

Strawberry Caprese Bruschetta

baguette, thinly sliced
3 tablespoons Star Extra Virgin Olive Oil, divided
1 cup shredded mozzarella cheese
1 cup diced strawberries
tablespoon STAR Raspberry Creamy Balsamic Glaze
¼ cup basil leaves chiffonade

See the recipe here:

Friday, May 23, 2014

Old Bay Peel and Eat Steamed Shrimp

Marylanders love their seafood and Old Bay Seasoning is pretty much a staple around here!  This is what we call a little "appetizer."  At most of our summer get together's you'll find a huge platter of Old Bay steamed Shrimp in beer!

Old Bay Peel and Eat Steamed Shrimp

3 pounds of large shrimp, cleaned
1 tablespoon celery seed
3 cups of water
1 cup of cider vinegar
3 cups of beer
1/2 cup of Old Bay Seasoning for steaming liquid
1/2 cup or more of Old Bay seasoning for top of shrimp

Heat liquid to a full boil in large steam pot. Add shrimp to steamer basket and sprinkle generously with OLD BAY. (Add more for spicy shrimp!). Steam for 4-5 min. Remove and add more Old Bay if you prefer. Enjoy!

Photography is copyrighted and the property of  ©Welcome Home.

Maryland Steamed Crabs

What's a Maryland girl serve at her summer holiday parties and cookouts?  If you're from my neck of the woods you already know!  My family and friends will arrive and my table will be set just as you see in the photo. My menu will include Maryland Steamed Crabs and sweet corn on the cob. Some coleslaw and potato salad and maybe some hot crab dip and steamed shrimp on the side. There's always newspaper for the tablecloth of course and lots of paper towels and mallets and melted butter. A meal like no other and a true Maryland tradition! Sweet and succulent tender crabs steamed in Old Bay Seasoning and Beer. Sweet corn Basted in melted butter and sprinkled with more Old Bay!  Oh My!

Maryland Steamed Crabs

36 fresh blue crabs 
 1/2 cup Old Bay Seasoning 
 1/2 cup salt 
 3 cups beer 
 another 1/4 cup Old Bay for topping 

Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. If you have a steamer with a basket that's even better. Bring to a strong simmer. Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving. 

Photography is copyrighted and the Property of Welcome Home. 

Vanilla-Orange Cream Pops

There's nothing more refreshing than a cold creamsickle on a hot summer day. I love these little molds I got from Amazon because you don't miss a drop!  You can eat your creamsickle and drink your smoothie at the same time! 

Strawberry Creamsickles

1 cup strawberries, pureed
6 tablespoons whole milk
1 (5.3-ounce) container Greek yogurt
2 teaspoons honey
1/2 teaspoon vanilla extract
1/2 cup diced strawberries

In a large bowl, combine the strawberry puree, milk, yogurt, honey and vanilla. Stir in the diced strawberries. Scoop the mixture evenly into the molds. Place into freezer and freeze until hard, at least 5 hours. Remove from freezer and run the mold under warm water to loosen, about 20 seconds. Serve immediately.

Vanilla-Orange Cream Pops 

1 1/2 cups orange juice
1 1/2 cups low fat vanilla yogurt
1-2 tablespoons sugar
1/2 teaspoon vanilla extract

Whisk all ingredients together in a medium bowl; divide mixture among freezer pop molds and freeze until completely firm, about 6 hours. Makes ten creamsickles. 

You can get these molds at Amazon for only 
$14.99. Click on this link:

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

Monday, May 12, 2014

Sweet Corn on The Cob

I'm a Maryland girl and you can't have grilled steaks without fresh sweet corn on the cob.  I add sugar to my boiling water to make it even sweeter. Maryland is known for Silver Queen corn in the summer time and there's nothing like it.  But I found some Super Sweet Corn up from Florida at a road side produce stand and it was incredible!  A little salt and pepper and a lot of butter and you've got the perfect side dish 

Sweet Corn On The Cob 

6 ears of Corn 
2 tablespoons sugar 

Prepare corn for boiling. Drop the corn into a large pot of boiling water that has been seasoned with sugar. Boil three minutes and remove corn right away. Spread melted butter all over corn and salt and pepper if desired. Sprinkle with Old Bay seasoning for a real treat! But that's coming from a Maryland girl! LOL! 

For even more sweet and tender corn, try Milk Corn 

Fill a large saucepan with equal parts water and whole milk. Use enough liquid to fully cover the corn, but make sure the pot isn't more than halfway full, as the milk expands rapidly after it hits a boil; this allows you time to pull it off the heat. 

Put the saucepan on a burner over medium-high heat. Add 2 tablespoons of sugar.  Do not add salt to corn or it makes the kernels tough.  Add the corn to the milk and water as soon as it hits a boil. Cover the pot and wait for the liquid to hit a boil again. This should take about 3 to 5 minutes.  Remove your pot from the heat as soon as it starts to boil. Cover and leave it on the stove but off the burner for about 3 minutes. Your corn is ready to butter up and add salt and pepper.  So tender and sweet! 

Photography is copyrighted and the property of ©Welcome Home. 

Grilled Boneless Ribeye Steaks

I love these grilling oils from Star Fine Foods.  They really enhance the flavor of grilled steak and bring out the seasonings.  I love lots of garlic on my steaks and this does the trick!

Grilled Boneless Ribeye Steaks

2-4 boneless ribeye steaks
Star Grilling Cuisine Cooking Oil -Garlic
garlic salt
Salt and pepper to taste

Take your steaks out of the Fridge and leave them out for about an hour before you are ready to cook them. Rub both sides with the garlic cooking oil and then sprinkle with salt and pepper and garlic powder.

Preheat your grill to high setting for about 10 minutes to make sure it is very hot before adding steaks.  Lay steaks on grill and sear for about 2-3 minutes on first side. Do not move steak at this point, it will release and not stick once it has seared.  Flip steak and allow to sear on other side for the same amount of time.

At this point, you want to test the steaks for doneness. I use this method...

For Rare Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your cheek. It should have plenty of give and cushion.

For Medium Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your chin.

Well-Done Steaks: touch the middle of the steak with your fingers. It should have a similar feel as when you touch your forehead.

Photography is copyrighted and the property of ©Welcome Home 2014 

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!