THE WELCOME HOME ONLINE MAGAZINE

Good morning friends. Hope everyone had a pleasant weekend and that you're finding the spirit of Christmas somewhere in the midst of all the commercialism out there this time of year. 

I spent a lot of time in the kitchen this past weekend, cooking and baking, writing new recipes and taking photos for the new January issue of the Welcome Home Online Magazine ready for release on the first day of the year. That's where you will find all my new recipes now. Recipes I do not share anywhere else.

What is this online magazine you ask? 

Well, it's not an actual print and paper magazine that comes in the mail each month. The kind you get in your mailbox and leaf through it in a few seconds and put it away to look at later....if you ever get to it. No, this is an online blog magazine. It's a private website that you can visit as often as you like on your computer, laptop, cell phone, tablet or iPad, Kindle, Nook....whatever device you have the Internet on.

It is exclusive to only those people that subscribe to it. It is a very private website that we give you a key or link to access. You hold on to that key and it unlocks the door so you go browse through it as often as you like. Each month a new issue comes out and because you become a member of an exclusive private fan club or group, you are the first to know about it.

What's in this online magazine? 

Lots of recipes you've never seen before. Each issue is just full of great recipes I save only for this online magazine. Many are from my Mom's collection with big vibrant pictures to match every dish. I have illustrated step by step recipes and a lot of how to's along with kitchen tips and advice. You'll find contests and give a ways and even a gift shop where you can get great bargains on wonderful things.

I'm certain you'll instantly see the value that your $2 a month subscription brings. The magazine website is so private that no one can even find it out there unless you know me or know of my mission here at Welcome Home and subscribe to it. 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.

If you haven't subscribed yet, you really should. It is a great way to help those in need and in return you get so much. Not only the satisfaction of knowing you have saved a life but you get great recipes too! 

So I'm off to finish writing recipes for those great Peach Thumb print cookies and Chocolate Macaroons I made yesterday and that gorgeous Cheesy pasta dish I made the day before. There are some really good recipes in this next issue and there is so much left to do to get it ready for January 1st. Remember the second you subscribe, you'll have instant access to all the past issues too. You'll find over 150 recipes and tips so far.

How do you subscribe?

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 first. This is the most important step.  You do NOT have to change your existing email address. What you have now can stay the same. You just need to create a new Gmail account to access the magazine IF you do not already have one.Get paper and pen so you can remember what username and password you choose and then go to this link and create a new Gmail address:  https://accounts.google.com/SignUp

Again, you can keep your same email address to use as you always have. This is Gmail address is just the key to get to the magazine.

Step 2:   At the top of this page, under the cover photo collage, click on the tab that says, MY STORE. Or click on this link:  http://www.welcome-home-blog.net/p/my-store.html

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

Step 4: Enter your name and your new Gmail address and your 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.  If you do not want to use either method, contact me at intelesales@aol.com and we can make other arrangements.  Please rest assured that this is the safest online payment processing system online today.  No need to worry.

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 purchase confirmation, 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.  The announcement will come to you in the exclusive group that you will be a member of called The Welcome Home Magazine Fan Club.

OR you can contact us and we will help you get there in seconds.....

You can send a message through the contact box on the right margin of this page.

OR you can message us through Facebook at  www.facebook.com/welcomehomefriends/

Or you can email us at the Welcome Home gmail address at:
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We will walk you through step by step to get you in the magazine!

♥ Chocolate Raspberry Brownies

 

 

Chocolate Raspberry Brownies

4 large eggs
1 2/3 cups sugar
2/3 cups unsalted butter, melted
1/2 tsp pure vanilla extract...
1 1/2 cup all purpose
1 tsp ground cinnamon
2/3 cup cocoa powder
1/4 cup toasted walnuts
3 tablespoons seedless raspberry jam

Preheat the oven to 350 degrees. Butter and line a 9 inch square pan with parchment paper and then butter the paper. Set aside.

Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely.

Once they are cool, carefully remove from the pan and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich with the top later. Frost with some butter cream frosting. Cut into squares to serve. Delicious! Makes one 9 inch square pan.

Chocolate Butter Cream Frosting

1 cup unsalted butter, softened
3½ cups powdered sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

http://theenglishkitchen.blogspot.com/2013/02/raspberry-brownies.html

Jumbo Glazed Cinnamon Rolls

They're oooey, goooey and rich and they're jumbo for that oversized mug of coffee! I am particular about my cinnamon rolls. They have to be soft and sticky and especially buttery. I use Star Fine Foods Butter flavored Olive oil now for most of my baking because I get the same buttery taste and at the same time I can cut back on saturated fats, sodium, and cholesterol without sacrificing that buttery flavor. Here's a tip for you: Use dental floss method to cut the rolls and you'll get perfect slices. Another tip: You can freeze these for later: Follow the instructions and slice you dough and then place them in a greased foil pie pan. Cover them with foil and then put the pie pan in a ZipLoc freezer bad. Later, when you want to make them, take them out the night before and remove the pan from the bag. Remove the foil and place them into your oven. Don't turn on the oven....just turn on the oven light for slight warmth. By morning, they have risen and are ready to bake.

Jumbo Glazed Cinnamon Rolls

2 packages active dry yeast (4 1/2 tsp)

1-1/4 cups warm water (110° to 115°)
1.5 cups warm milk (110° to 115°)
3 tablespoon Star Fine Food Butter Flavored Olive Oil
1 egg
1/2 cup honey
2 teaspoons salt
7 cups all-purpose flour

FILLING:                                                                      

3 tablespoons butter, softened
1 1/8 cups packed brown sugar
1 1/2 teaspoons ground cinnamon

GLAZE:

1.5 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter flavored olive oil, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks.

For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls.

Photographs are 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!

♥ Cream of Turkey and Rice Soup

I usually make my soup more like a chunky stew with a thick and creamy base instead of a thin broth. I had this for lunch the other day and it was so good. Rich and thick and full of tender moist turkey breast....yum!

Cream of Turkey and Rice Soup

1 cup chopped onion
4 cloves minced garlic
1 cup chopped carrot
1 cup chopped celery
6 cups chicken broth
3 cups water
4 cups already cooked and shredded boneless turkey breast.
2 (4.5 ounce) packages Uncle Ben's quick cooking long grain and wild rice with seasoning packet
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup all-purpose flour
6 tablespoons butter
3 cups heavy cream
1 cup whole milk

Saute’ onion and garlic in a little olive oil. Add carrots and celery and continue cooking until tender.

In a large pot over medium heat, combine chicken broth, water, the carrot and celery mix you have set aside, and the cooked shredded turkey breast. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. Set aside.

In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet and then reduce heat to low. Next whisk in flour in briskly to make a paste like consistency. Allow to cook for one minute and then whisk in cream and milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Salt and pepper to taste. Stir cream mixture into chicken, broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

If base is too thick, add a little more milk and stir.

Photograph is copyrighted and the property of ©Welcome Home 2014.

My Mom's Moist and Juicy Roast Turkey

I had a request last night for my recipe for Roast Turkey. Last year I deep fried my turkey in my butterball deep fryer but this year I have decided to go back to basics and make my Mom's wonderful recipe for Roast Turkey. Just the good old fashioned traditional way of making the juiciest turkey ever.

My Mom's Moist and Juicy Roast Turkey

For the Turkey

1 fresh turkey (12-14 pounds)
salt and pepper
1 bunch fresh thyme
1 whole lemon, halved
1 yellow onion, quartered
1 head garlic, halved crosswise

Remove the turkey from the refrigerator about an hour before you are ready to roast it so that it can come to room temperature. Preheat the oven to 425 degrees. This is just to get the oven nice and hot before roasting. You will turn the heat down later.

Take the bag of giblets and the neck and rinse the turkey inside and out. Pat the turkey down all over the outside with paper towels to dry it thoroughly. Lift the turkey and generously salt and pepper the inside of the turkey cavity.

Stuff the cavity with the bunch of thyme, the lemon, the onion, and the garlic. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Next, make an compound herb butter.

8 tablespoons unsalted butter, softened at room temperature
1 tablespoon of fresh rosemary, chopped fine
1 tablespoon of fresh sage leaves, chopped fine
1 tablespoon fresh thyme leaves
1 clove garlic, minced
1 tablespoon lemon zest
1 teaspoon salt
1 teaspoon pepper

In a small bowl, combine the softened butter, fresh herbs, lemon zest, salt and pepper, and garlic. Stir together with a spoon until well blended. Next, run your hand between the skin and meat of the turkey, gently separating them and being careful not to tear the skin. Do the same from the other side, loosening the skin around the thighs and legs. Use about two thirds of the compound butter to rub over the actual meat that is under the skin of the turkey. Remember, the butter will melt as it cooks so don't worry too much about smoothing it out. Save the remaining butter and set aside.

Next place your turkey on a roasting rack inside a large roasting pan. Pour 2 cups chicken broth in pan under rack, making sure not to allow the turkey to make contact with the broth. The juice will steam the turkey keeping it moist and tender through roasting process. Cover tightly with foil.

Transfer the pan to the oven and cook at 425 degrees for 45 minutes. Reduce the oven temperature to 350 degrees and and continue to roast for about 2 hours. Then take turkey out of oven and remove foil. Melt the remaining compound butter in the microwave and then brush it all over the turkey. Continue to roast for another 30-40 minutes or until you get a reading of 160 degrees when you insert an instant read thermometer in the thickest part of the breast.

For those last 30-40 minutes, you want to monitor the browning of the skin and once it has reached the desired shade of golden brown, after about 30-40 minutes, tent loosely with foil throughout any remaining cooking time.

http://blog.marketamerica.com/

(A 12-14 lb. bird will take approximately 2-2½ hours). Another way to tell if your turkey is done, is to make sure the juices run clear when you cut between the leg and the thigh.

Most important: you want to allow the turkey to rest before carving. If you carve the turkey immediately out of the oven it will be tough and dry. Remove turkey from oven and Let the turkey rest, loosely covered with foil for 20-30 minutes before carving.

Photography Source:  The food network
Recipe adapted from Ina Garten

Snickers Roll Ups

It all started with that half a bag of Snickers fun sized candy bars leftover from Halloween.  And that can of Pillsbury Crescent Rolls in the refrigerator that was  getting close to the expiration date.  It ended up being so delicious...so decadent...so incredibly good!

Snickers Roll Ups

1 (8 ounce) can Pillsbury Crescent Dinner rolls 6-8 snack size  Snickers candy bars 2 tablespoons butter, melted Glaze (optional) 1/2 cup powdered sugar 3 teaspoons milk Heat oven to 375 degrees.  Separate dough into 8 triangle pieces. Cut each candy bar into quarters. Place chopped candy on the widest side of triangle and then roll it up.  Start at shortest side of each triangle and roll to opposite point. Pinch edges of dough to seal. Brush each roll with melted butter and place them on an ungreased baking pan.  Bake at 375 degrees for 12-15 minutes or until golden brown. Immediately remove from pan. Cool slightly.  In small bowl, combine all glaze ingredients until smooth, drizzle over warm rolls.

Photographs are the property of and copyrighted to ©Welcome Home.

Caramelized Shallots

I saw this recipe the other day while watching the cooking show. Ina Garten made it look so easy...so I said why not?  I looked up the recipe and saw glorious reviews of this dish. I had some wonderful Star Fine Foods Red Wine Vinegar in the pantry and some fresh shallots. It sounded good. It looked delicious....so I made it.  And oh my gosh was it delicious.  You will love this simple recipe my friends and I promise you will make it often.  Shallot are glazed and so sweet their almost like candy!  Savory sweet!  I ate a whole bowl!

















Caramelized Shallots                                                 

6 tablespoons butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons Star Fine Foods Red Wine Vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

Recipe adapted from Ina Garten, The Food Network

























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!

Photographs are the property of and copyrighted to Welcome Home.

Boston Cream Whoopie Pies

My Mom used to make the best Boston Cream Pie...wonderful pastry cream sandwiched between two layers of yellow cake and topped with wonderful chocolate. But I could never eat an entire pie so I decided to play a little with her recipe and make some Boston Cream Whoopie Pies and they are just perfect! You'll love this recipe! 

Boston Cream Whoopie Pies

2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
1 cup sugar
1 tablespoon vegetable oil
2 large eggs
2/3 cup buttermilk
1 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder and salt and set aside.

In a larger bowl, cream together butter and sugar until light. Add in the oil and the eggs one at a time beating to blend in each egg. Stir in half of the flour mixture and then add your buttermilk and vanilla extract. Finally, add the remaining flour, mixing just until all ingredients are blended well.

Using an ice cream scoop, drop batter into rounds onto prepared baking sheet, as you would for cookie dough. Cakes will spread out while baking. You can make these as large or small as you like. Bake for 12-15 minutes, until cake is set and springs back when lightly pressed. Cool completely on a wire rack.

Pastry Cream

1/2 tablespoon butter
1 cup whole milk
1 cup of heavy cream (whipping cream or full cream)
7 tablespoons sugar
2 tablespoons cornstarch
3 eggs
2 teaspoons pure vanilla
pinch of salt

In bowl, combine eggs, sugar & cornstarch. Whisk until light in color and set aside. In heavy bottom saucepan, bring the cream, milk and the butter to a boil. Then turn down your heat to low and slowly pour in your egg mixture whisking as you pour. Continue stirring for about a minute until custard has thickened. Remove from heat and stir in vanilla and a pinch of salt. Pour custard in a bowl and cover with plastic wrap so film does not develop. Refrigerate for several hours until thickened.

Chocolate Ganache

4 oz. semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter

Break up the chocolate into small pieces & place in medium bowl. Heat the cream & butter until very hot, but not quite boiling. Pour the cream & butter over the chocolate & whisk until the chocolate is melted and the mixture is shiny, creamy & smooth. Let the ganache sit for just a few minutes to thicken.

Now pair up the whoopie cakes matching them up to equal sizes that will fit together well. Take one half of each of the whoopie pies and spread about 1 tbsp chocolate over the rounded portion of the cake. Allow to set up at room temperature. You can also dip them in chocolate as I did.

Fill a piping bag or a Ziploc bag with the corner snipped off with the pastry cream and pipe a generous amount (2-3 tbsp) onto the flat portion of the cakes that are not covered with chocolate. Top each with a chocolate covered cake.

Drizzle

1/2 cup powdered sugar
1 tablespoon half-and-half or 1 tablespoon cream
1 teaspoon vanilla extract

Combine the powdered sugar and half and half or cream and stir until the sugar is completely absorbed by the cream. Add the teaspoon of vanilla extract. I went a little nuts with my drizzle but you can make it as pretty as you like!

Photographs are copyrighted and the property of Welcome Home.

Creamy Mashed Potatoes

Now we can't have Thanksgiving dinner without these, can we? I'm sure you all have your own recipes, tips and tricks for making these but I will share my own basic recipe. It is simple and yet always a crowd pleaser.

Creamy Whipped Potatoes

4 pounds Russet or Yukon Gold potatoes
8 tablespoons unsalted butter (1 stick)
1 cup heavy cream
salt and pepper to taste

Wash and peel your potatoes, then cut them into large chunks and place in a large pot. Pour in enough cold water to cover the potatoes by 1 to 2 inches and then add a generous amount of salt. You want the water to taste salty. Place the potatoes on a burner and set to high heat and allow the water to boil rigorously. Then reduce the heat to medium and cook until potatoes are fork tender. Usually about 20 minutes.

Drain the potatoes in a large colander and return them to the pot and cover them to keep them warm. In a sauce pan, combine the butter and cream and heat on low until butter has melted and mixture is hot.

With a hand mixture, begin to whip the potatoes. Add small amounts of butter and cream as you continuing mixer until the potatoes are fluffy and creamy and when you get the right consistency you like best. I usually use it all. As you are mixing add your salt and pepper to taste. Serve topped with butter or gravy.

♥ Deep Fried Turkey Breast with Butterball Fryer

I posted a photo of my whole 12 pound deep fried turkey that I made last year with my counter-top Butterball Deep Fryer. I also posted the link so that you could get the fryer for a special price through Amazon when you order it here at Welcome Home. So many of you are asking if the turkey comes out moist and tender. The answer is YES.

 I took this photo of the 11 pound deep fried turkey breast I just made with the same fryer. It took just 35 minutes to make and freed my oven up for all the other dishes I needed the oven for. I wanted to show you first hand just how moist it is. Again, this is just the turkey breast and not the whole bird. This little machine is amazing! I have added the new link for the fryer that will hold up to a 20 pound turkey in case you might want to buy it.

Deep Fried Turkey Breast

2 and 1/2 gallons of Peanut Oil (oil can be reused)
1 fresh turkey breast (10-12 pounds)
salt and pepper to taste

Remove the giblets from the turkey. Rinse the turkey in the sink under cold water (inside and out). Then completely and thoroughly dry the turkey inside and out with paper towels. You want to eliminate as much water as possible.

Season the inside and outside with salt and pepper and any other seasonings you might want to add. I stick with just salt and pepper for that true turkey taste. Simply rub the salt and pepper all over the inside and outside of the turkey. Put turkey in deep fry basket.

Heat the oil in your deep fryer. It took mine 35 minutes to heat to 375 degrees. Gently and carefully lower the turkey into hot oil and close the lid. Time it 4 minutes per pound of turkey. However my turkey breast was a little over 11 pounds and it only took 35 minutes. The temperature should be at 165 degrees at the thickest part of the thigh and breast.

Lift the basket and drain the turkey for at least 20-30 minutes before removing to platter to carve. Enjoy!

Here is the link for the Butterball Turkey Fryer at an incredible low price to all Welcome Home fans.  The price has been reduced by $90.00 and is only applied while supplies last.  This won't last long.  Remember,  whenever you buy at Amazon using our Welcome Home links you support my efforts to feed the hungry and save the lives of dogs and cats in this country who are killed unnecessarily while waiting in shelters for a new home. 

http://www.amazon.com/gp/product/B00BWKN0HC/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00BWKN0HC&linkCode=shr&tag=welchome08-20&linkId=VORFAKSF6LCRDB5W&=appliances&qid=1415282586&sr=1-1&keywords=butterball+turkey+fryer

*** Photograph is copyrighted and the property of ©Welcome Home.