Saturday, November 25, 2017


WOW!  What a fantastic Price for one of the best tools on the market!  There is no better.  I used it for everything and I can honestly say it is the best investment you will make for any kitchen tool! 

Every now and I then I write a review about one my favorite gadgets or products. However, it takes a lot for me to get so excited about a product that I take the time to share my opinion about it here with you. This is a product that I absolutely love and would be lost without it. 

This is a great sale that will only last for today and tomorrow. I only want you to consider this product if you are a serious home cook. By that I mean, you're serious about those $14 a pound Rib Eye steaks coming off the grill perfectly every single time! By serious, I mean, only if you want that Thanksgiving Turkey or that "company's coming" roast chicken to come out of the oven moist and juicy and tender without a chance of being overcooked and dry. Serious means you want that pork shoulder, smoked brisket or those barbecue ribs at your next cookout to be one that everyone raves about.

I only want you to consider buying this tool if you want that expensive Prime Rib Roast or Tenderloin to come out of the oven, cooked to perfection. Or if you're a bread baker or a candy maker and you want to take the guess work out and be certain you have the right temperatures for perfect results.

Finally, I want you to consider this tool if you are tired of wasting money from overcooking your food or taking risks with under cooking your food! Because this my friends is the answer. The only answer.

Click on this link and get yours at this great price today!  Sale ends on Monday! 

Thursday, November 23, 2017

Cranberry Turkey Sandwich

This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This is my favorite "get up in the middle of the night and raid the fridge sandwich!"  

Cranberry Turkey Sandwich

  • 2 slices of your favorite bread
  • 2 or more slices turkey
  • mayonnaise 
  • 2 tbs cranberry relish
Slightly warm the turkey in the microwave on low. Lay open the bread, and spread the bottom with mayo.  Then lay the warm turkey on the bread next. Spread the cranberry relish on the turkey, close the sandwich and enjoy.

Photography is the property of and copyrighted to ©Welcome Home

Saturday, November 18, 2017

My Review: An Anglophone's Love Note To The English Kitchen

I love cookbooks!  I think I read my first cookbook at the age of 10 when other girls my age were into reading Nancy Drew.  Some might say, I’m a cookbook enthusiast while others say I am obsessed with having to be first in line at my local bookstore in search of the latest and greatest. 

So you can imagine my excitement when I was asked to review my favorite blogger’s new cookbook.  Being asked to review Marie Rayner’s new book was an honor.  I calmly replied, “I’d be delighted” when actually I was bubbling over with excitement and giddy anticipation!  I counted the days until it arrived.

Just a little history about how I know this author. Marie Rayner has been my favorite blogger on the Internet for several years. I am an avid home cook and the first time I ever saw the English Kitchen, I knew I had found a winner and a source where I could find delicious recipes. 


Over the years I have tried many of her recipes and can say she is the best I have ever known. As a matter of fact, I was so inspired by Marie’s blog, I became a blogger and have shared many of Marie’s wonderful recipes with my followers.

So, back to the book. When it arrived I couldn’t wait to open it and I tore into it and began reading page after page, marking so many with post it notes. I cannot believe how huge this book is.  All I can say is, WOW!   

Just like Marie’s blog, her cookbook does NOT disappoint. Her writing style is enjoyable and her photographs are stunning. I like that the recipes are not the average recipes. 

The photography is clean and beautiful, exactly the style you come to like from her blog, and she has all those little narratives in every recipe that tells you exactly why this recipe is worth your time and how and how it came to be. 

This is more than just a cookbook. It’s more like the encyclopedia of cooking, with over 700 pages that cover just about everything from breakfasts, appetizers, soups, main dishes, deserts and so much more.  It has a lot of menus and cooking tips along with Marie’s methods of making her favorite dishes.  

This quickly became one of my most favorite cookbooks. Beautiful photographs, clear instructions and some wonderful little side stories that will make you feel like you're at home in the kitchen with a good friend. I love this book and would recommend it highly! 

Congratulations my friend.  Thanks for sharing your years of knowledge and experience. You are awesome! 

Marie's cookbook is available now at in the United States:

and in the UK:

Friday, November 17, 2017

♥ Pumpkin Swirl Cheesecake

This is such a pretty cheese cake to make and absolutely delicious.  If you notice, I usually make smaller 6-7 inch cheesecakes here at Welcome Home instead of the larger 9 inch. I find the smaller ones are just the right size for sharing with a friend. This recipe makes a 9 inch cheesecake. 

I made a 7 inch cheesecake in the photo.  I took my leftover ingredients and made mini cheesecakes bites using a mini muffin tin. I have added the link for the small spring 6-7 inch form pans that I use at the bottom of the recipe in case you want to make the smaller ones.

Pumpkin Swirl Cheesecake

1 cup crushed graham cracker crumbs
3/4 cups crushed vanilla wafers
1/4 cup crushed pecans
2/3 cup of melted butter (or more if needed)

4 (8 oz. packages) Cream cheese, room temperature
1 cup Libby's pumpkin puree in a can
1 and 1/2 cups sugar
4 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Heat oven to 325 degrees. Combine the graham crackers, vanilla wafers and pecans in a food processor until finely crushed. Melt the butter and stir into the crumbs until they are moist enough to form a crust. Press the crumbs in a spring form pan, going up the sides of the pan and to the top. This is enough to make one 9 inch cheesecake. The one I show in the photo is only a small one.

In a large mixing bowl, beat the cream cheese and only one cup of sugar until well blended. Add the vanilla, cinnamon and nutmeg and mix well. Then mix in one egg at a time until batter is smooth and well blended. Remove about half the batter to another bowl and set aside.

Add the pumpkin puree and the other 1/2 cup of sugar to your remaining batter and stir well. Pour the pumpkin batter over the crust and spread evenly with a rubber spatula . Then pour the plain batter that you set aside on top of the pumpkin batter.

With a knife, gently swirl back and forth so that you bring a little pumpkin batter to the top making a pattern. You can swirl as much as you want to make a marble effect. 

Place the spring form pan on a baking sheet and bake the for about 45 minutes or until the outside is set and the center is almost set (slightly jiggly). Remove from the oven and place the spring form pan on a cooling rack to allow the cheesecake to cool for about 1-2 hours. Then refrigerate the cheesecake for at least 2 hours or overnight. When ready to remove from the spring form pan, run a knife along the edge to loosen up the cheesecake. Decorate with piped whipped cream and enjoy! 

7 inch leak proof spring form pan:

Photography is copyrighted and the property of ©Welcome Home.