Friday, August 22, 2014

MEMORIES OF HOME

SALE:  So here's my big news for today! My newest book, "Memories of Home", was just released and is now available in both print and E-book format. This photo of my delicious Peach Fritters is just a sample of what's in the new 100 page book!  And today through August 25th you can take an additional 25% off any this and any other PRINT book...softcover or hardback! Just enter the word SUMMERTIME25 at the time of checkout.

I feel this is my best book of the entire 6 book series of Welcome Home cookbooks and this one might likely be my last. So much work goes into these books that I think I am never going to do another one...but I do. Because I have to...because when you buy them, you help me save lives. But we'll see if I continue with the series!

I really think it is my best work yet, with never seen before recipes that are some of my favorites. These have never been on Facebook, the webpage or any place on the Internet so each recipe will be a delicious surprise for only those who buy the book. Over 100 pages with recipes you've never seen before!

The pictures are beautiful, the colors are vibrant in both the E-book and the print versions, and each recipe has a full color photo that shows the completed dish. Each book is handmade to order with beautiful heavy glossy papers and top notch binding. And they ship all over the world for one low price.

Most important, your purchase will go toward helping me save the lives of dogs and cats who are killed unnecessarily while waiting in Kill shelters for a new home. Over 6 million dogs and cats are killed each year in this country. We can change that. We can make a difference in the lives of some of these precious souls. We can be the voice for those that cannot speak. I personally hand deliver my donations from you in the form of prepaid veterinary services or in gift cards for food, toys, blankets, vitamins and whatever else they need. I only support the fur-babies, not advertising costs or fundraising efforts or any other administrative costs. So please give and consider a book your bonus!

If you order before August 25th, you can take an additional  25% off the price of any softcover or hardback book. Only 50 books will be released this month so be ready with the code or you'll miss the discount. Enter SUMMERTIME25 (all caps) at check out.

The e-book will be priced at $14.99 and available to download to any Android Smart Phone, Desktop computer, laptop, iPad, iPod Touch and iPhone. We will help you download your new e-book if you message us.

 Here is the link for the e-book for $14.99: http://store.blurb.com/ebooks/481864-memories-of-home

 Here is the link to the print book:
http://www.blurb.com/b/5464341-memories-of-home for the print book.

Remember to type in SUMMERTIME25 for an additional 25% off the price at checkout!  Sale ends August 25th.

Wednesday, August 20, 2014

INTRODUCING: The Welcome Home Kitchen Online Magazine!





It's finally here! And as promised, it is gorgeous and bright and colorful and informative, and fun, and full of brand new recipes you have been waiting for! 

The first issue has now been released and I know you'll love it.  You'll find recipes of course.....lots of them. Most are from my Mom's collection with big vibrant pictures to match every dish. I have how to's and lots of kitchen tips and advice. I have a Recipe Swap Corner and in our first issue we learn step by step on how to make a wonderful recipe from one of the fans here at Welcome Home!

I have a Fur-Baby corner of course...and an Ask the Cook segment where I answer a tough question each month from one of the readers. And we have fun gifts and gadgets and other cool items at discounted prices when you buy through Welcome Home.





One of the many never before seen recipe in the magazine!




















Each issue is just full of great recipes and how to's and I am certain you will instantly see the value that your $2 a month brings. And it's exclusive. It's only for you. It is so private that no one can even find it out there unless you know me....or know of me. Unless you know my mission and why I do what I do at Welcome Home you will never see this online publication. As always, some of the proceeds from The Welcome Home Kitchen Magazine will help me save the lives of dogs and cats who are killed unnecessarily while waiting in Kill shelters for someone to come and adopt them. And some of the proceeds will help me feed the homeless.

That's right....only subscribers who pay the $24 annual subscription (only $2 an issue) will be able to see this online publication....it's that private. So, there are some steps I will walk you through next so that you can see it for the first time in just a few minutes.


IMPORTANT:  First set up a Gmail account.  You can keep the email address and account you have now.  This gmail account is just your key to the magazine.

Step 1: If you do not already have a free gmail address, you want to create one. Get paper and pen so you can remeber what username and password you choose and then go to this link and create a new Gmail address:https://accounts.google.com/SignUp

Step 2: Under the cover photo collage here at the blog, click on the tab that says, MY STORE

Step 3:   Click on the little tab that says BUY FROM 2CO

Step 4: Enter your name and your new Gmail address and other information and then go to the next step. Enter your payment information for the $24 annual subscription. You can choose a credit card you'd like to use or you can click on PayPal.

Step 5: Complete your order and within seconds you will receive a receipt and email confirmation at the Gmail address you created and typed in when you were ordering.

Step 6. Within a few minutes, as soon as I get your email confirmation from 2Checks, I will send you an invitation to become a private member of The Welcome Home Kitchen to your new Gmail address. Click on the orange button that says ACCEPT.  You must still stay logged into your gmail account when you go to the magazine.  Then you will be directed to the link of the new magazine. And you're all set.

Step 7:  Each month....around the 1st of the month, you will be notified that a new issue has just been released. You will always have access to all past issues just by visiting and each month will shown so you can go back and find whatever you are looking for.

And it will only get better. As I listen to your suggestions, I will add new features. Like contests and give-a-ways. Best recipe submitted by a fan. Best fur baby picture submitted by a fan. An open forum for you to chat with other members and so much more. I am open to new ideas and suggestions!
Please help me save lives...and enjoy this bright new magazine today.

Friday, August 15, 2014

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


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 olive oil, 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 undercooked. Let cookies cool for 5 minutes on the warm baking sheet before transferring to a wire rack.

You can find Star Fine Foods Butter Flavored Olive Oil at these stores: Raley’s, Walmart, Stater Bros., Food Maxx and online at http://bit.ly/ButterFlavoredOliveOil.

Photography is the property of and copyrighted to ©Welcome Home

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!

Wednesday, August 13, 2014

♥ Cheddar Cheese Popovers

Popovers are like savory cream puffs... light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot. Yo...u will love these! Click on photos for drool mode! 

Cheddar Cheese Popovers

1 cup whole milk, slightly warmed in microwave
3 eggs
1 1/2 cups flour
2 tablespoons melted butter
1/2 teaspoons salt
4 oz. (1/2 cup) extra sharp cheddar cheese
3 teaspoons canola oil

Mix together the warm milk, eggs, flour, butter, and salt. Add in the cheese and stir. Let the batter rest at room temperature for one hour.


Preheat the oven to 425 degrees. Put your popover pan in the oven for about 3-4 minutes to get very hot. Carefully pull it out of the oven and swirl 1/2 teaspoon of oil in each container. Divide the batter evenly and pour into each popover well filling each one-third to one-half full.

Place the pan back in the oven and cook for 10 minutes taking care not to open the oven door. Turn the oven down to 350 degrees and bake for another 20-25 minutes or until popovers are golden brown and set. Pierce each one in the top with a skewer to allow steam to escape. Serve warm.

Need a Popover Pan...this Norpro 6 cup popover pan is the one I use and love it!

http://www.amazon.com/gp/product/B0000VLYTA/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B0000VLYTA&linkCode=shr&tag=welchome08-20&qid=1376423359&sr=8-4&keywords=popover+pan







Photography ©Welcome Home

Sunday, August 3, 2014

♥ Sour Cream Streusel Coffee Cake


I make this at least once a month and it is one of the easiest and most delicious coffee cakes I have ever tasted. The cake is moist and covered with a wonderful brown sugar and butter and pecan streusel topping. It's a wonderful way to start off your day with a cup of coffee or tea. And it gets better each day./


Sour Cream Streusel Coffee Cake 

 Cake

1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup sugar
1 cup sour cream
2 cups flour
1/2 tsp baking soda
1 tsp baking powder

Preheat oven to 350°F. Grease and flour a standard bundt pan. Mix the streusel ingredients well and set aside.

Cream butter and sugar together. Beat in eggs and vanilla. Mix in sour cream. Sift together flour, baking powder, baking soda and add to the wet mix. Beat until just combined.

Spread half of the batter into a greased and floured pan. Sprinkle 3/4 of the streusel mix over the batter and then pour the rest of the batter into the pan. Top the cake with the remaining streusel. Bake at 350°F for 45 minutes or until a toothpick comes out clean or with moist crumbs. Place on cooling rack and then when cool, invert onto plate.



Streusel topping:

1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/3 cup pecans, chopped (optional)

Make the streusel topping by mixing together the flour, sugars, spices, pecans and melted butter.

Drizzle (This is optional) Cake in photo is without icing)
2 tbs unsalted butter
1 1/2 cups powdered sugar, sifted or whisked
milk (to use as needed)

In a small bowl sift the powdered sugar. Make the drizzle by melting the butter in a small saucepan over medium heat and stirring until it just starts to go golden brown. Take off the heat and pour into the powdered sugar. Whisk in the milk a tablespoon at a time until it’s thin enough to drizzle. Drizzle over cooled cake.

Photography ©Welcome Home

Friday, August 1, 2014

Pasta Caprese

























A simple little summer salad for lunch or dinner. So easy to make and so pretty to look at! I love the fresh flavors of my garden herb and tomatoes and the Olive oil brings it all together.

Pasta Caprese

1 pound of thin spaghetti or Angel Hair pasta
1 ripe tomato, diced small
3 Cloves Garlic, sliced in thin slivers
1 cup fresh mozzarella, diced in small cubes
2 tablespoons Star Fine Food Extra Virgin Olive Oil
1 tablespoon fresh basil, chopped
1 teaspoon of fresh parsley, chopped
A pinch of salt 























Saute the garlic in a the olive oil over medium heat until just beginning to turn brown on the very edges. Remove from heat and set aside to cool. Next boil your pasta as directed on package, making sure you salt your water well. 
Next, add your diced tomatoes, diced fresh mozzarella and basil to a bowl. Drain your pasta leaving just a little of the pasta water in your pot. Then add the tomato and cheese mixture and toss.  Finally, add the oil and garlic and season with salt and pepper to taste; if you used enough salt in your pasta water, you won’t need any in the finished dish.
I serve this dish warm or cold. It's good both ways.  I like to also drizzle on a little balsamic vinegar to bring out the sweetness of the tomatoes.  Enjoy!





















Photography is copyrighted and the property of ©Welcome Home.

 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!