Sunday, March 29, 2015

The Spring Edition of the Welcome Home Magazine is coming

These delicious little carrot cakes will be a huge hit at your Easter get together this year. I made them special for the loyal fans of my Welcome Home online blog magazine. They always count on me to bring them something different and special! These are just a hint of what's to come in the next issue of the Welcome Home Online Magazine. 

It's the Spring issue coming out on April 1st and it is loaded with great recipes for your Easter dinner. But it doesn't stop there. I have include my best spring recipes too. And lots of helpful cooking hints and helpful tips. 
Remember these recipes are my favorites and have never been seen before. You'll only find them in the online magazine. 

Why should you subscribe? 

This is not a print or paper magazine. It's a webpage. The magazine is a big and bright website that flashes up on your screen once you are given the key to unlock it. It is colorful and vibrant and so easy to read on your computer, tablet or cell phone. You can take it with you wherever you go and see it on your phone or tablet or Kindle or Nook. You say you like your magazines in print format? print the recipes out and put them in your own binder and you'll have them in print format.

Or you can sit back and relax and read it in front of your laptop or desktop computer. You can visit it whenever you want and see all the current and past issues as soon as you buy it. And because it comes out once a month, you'll find yourself eagerly waiting to see what is in each new issue! Are you looking for recipes that are easy to make and absolutely delicious? You'll find them in the magazine. 

Each month, I post as many as 25-30 brand new, never before seen recipes from my very own collection. Recipes that are quick and easy to make for any meal or occasion. You'll find beautiful photos of each finished dish and in even step by step instructions on how to prepare it. Right now there are over 300 recipes that you will have access to and another 300 or so coming if you subscribe. Do you like kitchen tips and how to's that can save you time and money? I like to share my own with you in the magazine. I bring you ideas and tips that you'll love and they'll make you say, "Why didn't I think of that!"

I share other advice answers to questions when you get stuck on making any recipe. Do you like cool kitchen gadgets and tools to make your life in the kitchen easier? Yep, those are there too! I pick the coolest ones I can find and put them in the magazine each month...but only after I personally try them out first! And I find the best price for them so you pay less for whatever you like. And there's a gift shop too! Where you can also find some of the nicest gifts for your friends and family and even yourself when you deserve a treat! Again I shop for the best prices and pass them on to you. We even have gifts for your fur baby too! And each month we add even more gifts for you to choose from. 

And you get all that for only $2 an issue! I promise you'll instantly see the value when you see all the work that goes into it. This magazine is so well worth the money spent. And there's an added bonus: Once you purchase the magazine, you'll be invited to join an exclusive private Fan Club for subscribers only. There you'll find even more recipes and tips! We have a group of subscribers there now having a great time sharing even more recipes and fun ideas. 

And now the best part....some of the proceeds from the sale of 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. I have been there my friends. I have held them during those last hours before they are led down a long dark hallway to their death. I wanted them to feel loved before their lives were taken. And it broke my heart watching how excited they were as they thought they were being taken to re-unite with their families. People they loved so much and were so worried about when they didn't see them again. But I've have also seen them rescued at the last minute by NO KILL volunteers who take them in and love and care for them until they are adopted by a new forever family.

That's why I do this....that's why you should buy this magazine. Some of the proceeds will help me feed the homeless who are about to face another cold winter on the streets. I take them warm food and drinks and warm clothes and blankets to shelter them from the harshness of winter. I have been doing it for years and have lost some that have not made it through to Spring. They count on me. They depend on me and I will never let them down. But I need your help. 

So consider your purchase of this wonderful magazine a bonus for helping the homeless....two legged and four legged. Look at it as a way to make sure they get food and warmth. To make sure they feel loved and wanted. They say that only a hungry person can understand the true pain of hunger. Those of us who have never been there can't even imagine. But we can help with kindness. And kindness is serene when nothing is expected in return. True kindness comes from a heart that doesn't differentiate between the hunger of an animal or a human. 

So what are you waiting for?  Click on the link and you'll be enjoying it within minutes.

Print Friendly and PDF

My Mom's Lemon Meringue Pie

I loved this pie when I was little and my Mom could make meringue that stood up so tall!  She taught me all the tricks to making "mile-high" meringue. I will share them with you at the end of the recipe.

My Mom's Lemon Meringue Pie

Pie Shell:

1 1/3 cups sifted all purpose flour
1/2 teaspoon salt
1/4 cup butter, chilled, cut in small cubes or slices
1/4 cup Shortening (I use Crisco)
1 teaspoon finely grated lemon zest
3 tablespoons ice water


1 cup sugar
1/4 cup plus 1 tablespoon cornstarch
1/4 teaspoon salt
4 egg yolks
1/2 cup fresh lemon juice
2 cups cold water
1 1/2 teaspoons finely grated lemon zest
5 tablespoons cold butter, cut in pieces


1/2 cup water
1 cup super fine sugar
4 large egg whites
1/4 teaspoon table salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Crust: In a large bowl, combine the flour and salt. Cut in the butter, lard and zest until mixture resembles coarse meal. Sprinkle the ice water and toss with a fork to blend. Gather the dough into a ball. If excess flour remains, add a few drops more ice water. Shape into a disk and wrap in plastic. Chill for 1 hour in refrigerator.

Preheat oven to 400 degrees. Roll out pastry into a 12 inch circle. Fit into a 9 inch pie pan and fold edge under. Then line the pastry shell with a sheet of foil and fill with dried beans or pie weights. Set pie pan on baking sheet and bake 10 minutes. Remove weights and foil and bake another 5 minutes until bottom firm and light golden, Cool on a rack. I usually brush my crust with an egg white and a little water to keep it from getting soggy.

Filling: In heavy saucepan combine 1 cup sugar, cornstarch, 1/4 teaspoon salt, the 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until blended. Cook over moderate heat, whisking until it comes to a boil. Boil, stirring, 1 minute then remove from heat and stir in lemon zest and butter. Stir until the butter is completely melted. Pour into pie shell, cover with a round of wax paper pressed directly on the surface and cool for at least two hours in refrigerator before adding meringue.

Meringue: Preheat oven to 350 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside.

With electric mixer, beat egg whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into egg whites. Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. That's an important step so that meringue does not begin to shrink and pull away from crust, leaving a gap. 

Use spatula to create peaks all over meringue. Bake at 325 degrees for about 25 minutes or until peaks turn golden brown. Transfer to wire rack and cool to room temperature. YUM!

Tips for making the perfect tall meringue.....

Always make sure your bowl and beaters are free of any grease or oil. The tiniest speck of oil causes great volume loss.

Always use eggs that are a few days old and make sure they are at room temperature before you use them. If you have to start with cold eggs, put them in a bowl of warm water to bring their temperature.

Don’t use your hands to separate the egg yolk from the whites. I know its the most convenient way for most of us, but oil can wreck a good meringue too! Just use the shells, transferring the yolk back and forth between the two and letting the whites fall into one bowl and the yolks into another.

Use glass or metal bowls and keep your hands out of the bowls and away from any surface that would touch the egg whites. You want no oil whatsoever. Plastic bowls often retain oils from foods and the slightest oil from your hands will not help your meringue.

Add the sugar after the whites have reached the soft peak stage when they're fluffy and when you lift the beater the peaks fold over the beater edge). Superfine sugar works the best when making meringues. (Don’t worry if you don't have this in the pantry because you can make your own using your food processor or blender by pulsing your sugar a few times to break the crystals up into smaller ones).

Your meringue is done when you lift the beater out and the whites stand at attention! Don't stop and take a break during the beating process, start it and work it through and you'll have the perfect mile high meringue for your pies!

By the way, don't put a meringue pie in the refrigerator. Store at room temp under a glass or metal bowl. If you store in the fridge, you'll have leaky, weepy meringue. Enjoy!

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

Saturday, March 28, 2015

Artichoke Stuffed Portabello Mushrooms

Recently, I was having some old friends over for one of my home cooked meals. My plans were to make one of my favorite comfort meals like Swiss Steak, Mashed potatoes, mac and cheese.  But when one of friends informed me at the last minute that he and his wife had just recently changed their diet and were now vegetarians, I had to move quickly to come up with a new plan.

When I got to the store and saw these big, beautiful hamburger-sized Portebella Mushrooms, I remembered the Cara Mia Marinated Artichoke Hearts  I had in my pantry and I instantly knew I could put together a scrumptious meal that everyone would love. These are so good in fact, everyone loved them! Dinner was a total hit! We all loved this recipe and I will make it for years to come.

Artichoke Stuffed Portabello Mushrooms

6 medium to large Portobello mushrooms 
Extra virgin olive oil Salt and pepper 
1 large shallot,minced 
3 garlic cloves, minced 
1/2 cup Cara Mia Marinated Artichoke Hearts, drained and chopped 
½ cup Panko breadcrumbs 
½ cup freshly grated Parmesan cheese 
½ cup freshly grated Romano cheese
½ cup chicken stock 
¼ cup sour cream 
1 cup finely shredded mozzarella cheese

Wipe any dirt off the mushrooms with a damp cloth, then remove each stem and, using a teaspoon, gently scrape out the gills and dispose.

Place the mushrooms on the sheet pan and brush them on both sides with olive oil. Starting with the cut side down, broil the mushrooms for 3 minutes, turn them and broil for another 3 minutes. Remove the mushrooms from the oven and set the pan aside to cool. Turn the oven down to 350 degrees.

In a skillet, add the olive oil and saute the shallots and garlic until tender. Add some salt and pepper and remove from heat. Next add the chopped artichoke hearts to the pan and mix with the onions and garlic. Continue sauteing the mixture over medium heat for about 5 minutes, until heated through. Remove the artichoke mixture from the heat and transfer to a large bowl.

Add the breadcrumbs to the mixture and combine (a fork works best for this). Add in the Parmesan and Romano cheeses, and mix again. Add the chicken stock and the sour cream, and mix well – the mixture should be thick and bind together.

Spoon the mixture onto each mushroom cap, pressing down so that the mushrooms are packed with the filling. Place the mushrooms in the oven and bake for 5 minutes. Next Evenly sprinkle the shredded mozzarella onto each mushroom, return the pan to the oven. Bake or broil until cheese has melted. Remove the mushrooms from the oven and serve immediately. Makes 6 servings.

Cara Mia Artichoke Hearts can be found at: Walmart stores, Stater Bros. and online at

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!
Print Friendly and PDF

Thursday, March 26, 2015

Garlic Pesto Butter Roasted Salmon




For the pesto butter:















First make your Pesto Butter with a stick of butter and your favorite Pesto sauce in a jar.

 1 stick unsalted butter (½ cup)—softened to room temperature

2-3 tablespoons pesto, to taste

You can obviously double the recipe if you want to make more pesto butter! The ingredients above make about ½ cup of butter, which is about 8-16 servings, depending on how much you use.

Garlic Pesto Butter Roasted Salmon

2 lbs skinless Salmon Fillets cut into serving sizes
1 tablespoon Olive Oil
1 clove minced garlic
1 stick of butter, softened to room temp
2 teaspoons pesto (any brand) 
2 teaspoons fresh dill weed, chopped fine (save a few sprigs to top salmon)
Salt and pepper to taste

Make a compound butter by mixing  softened butter, basil, and pesto until smooth.  Refrigerate until butter becomes firm again. 

Cover a baking sheet with aluminum foil or parchment paper. Preheat oven to 400 degrees. Pat salmon dry with a paper towels and rub with extra virgin olive oil. Season with salt and pepper and chopped dill weed. Then top each filet with two or three sprigs of fresh dill weed.  

Remove butter from refrigerator and add a scoop to each salmon fillet. Roast in over for about 15 minutes (depending on thickness of fillet) or until salmon flakes easily in the middle or thickest part. If you want to use a thermometer, it should register 125 degrees in the center of the fillet. 

Photographs are copyrighted and the property of ©Welcome Home 

Print Friendly and PDF

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. You will love these! Click on photos for drool mode!

Cheddar Cheese Popovers

1 cup whole milk, slightly warmed in microwave
3 eggs, beaten
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!

Print Friendly and PDF

Perfect Ham and Cheese Omelette

Just think of all the ways you can prepare eggs. I am one of those people that can eat eggs for breakfast, lunch, or dinner and I make them all different ways. This morning I decided on a ham and cheese omelet and it was so good! The trick in making omelets is to add a little water to the egg before whisking them. Normally I add milk to my scrambled eggs but when making an omelette, you want water. It makes them so light and fluffy.

Perfect Ham and Cheese Omelette

1 tablespoon butter
3 large fresh eggs
salt and pepper to taste
2 tablespoons of Monterrey Jack cheese
1 tablespoon cheddar
2 tablespoons chopped ham
2 tablespoons cold water

In a medium bowl whisk together eggs and water, making sure you incorporate a lot of air into eggs, so that the omelette will be light and fluffy.


Heat a 10 inch non-stick skillet on medium heat BEFORE adding butter. As butter melts tilt the pan so that the butter coats the sides and bottom. 

When butter begins to foam you can pour in your eggs and tilt the pan again so that the eggs coat the sides. Salt and pepper to taste (keep in mind that most hams are salty).


Allow the eggs to set on the bottom, pulling the sides back lightly with a fork and then tilting the pan so that any unset egg runs under the bottom. Continue to do this until eggs are completely set, about 1 minute.



Next sprinkle the omelet with grated cheese and the chopped ham and any other ingredients you choose to add. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together. 

You can serve your omelette this way by lifting up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate.


I like my omelettes rolled and so I hold my skillet by the handle and roll the omelette onto the plate.

Sprinkle the top with additional cheese if desired. See more photos in the comment section.

 Photograph is copyrighted and the property of ©Welcome Home
Print Friendly and PDF

Friday, March 20, 2015

Reuben Salad

Have any leftover corned beef from last Tuesday's St. Patrick’s day dinner? There are as many ways to use it in a variety of dishes. I make corned beef hash with sunny side up eggs for breakfast. I always make that traditional corned beef on Rye or that wonderful Reuben sandwich. But this time I decided to turn my leftovers into a delicious hearty salad. The combination of tender corned beef on a bed of crisp greens with these incredible homemade croutons will take your taste buds to a whole new level! 

Reuben Salad

Homemade Croutons

  • 4-5 slices of pumpernickel or marbled rye bread, cubed
  • 3 tablespoons Extra Virgin Olive Oil
  • pinch garlic powder
  • pinch salt/pepper
Preheat oven to 400 degrees. In a mixing bowl, combine cubed bread, oil, garlic powder, salt and pepper; mix well. Spread evenly onto a baking sheet and place in oven for 8-10 minutes until crispy. Set aside to cool. 

1 bag of romaine lettuce
1 bag of shredded cabbage or coleslaw mix
1/2 pound sliced corned beef, cut into 1/2 wide strips
1 tablespoon of Extra Virgin Olive Oil
1/2 pound of sliced Swiss cheese, cut into 1/2 inch strips
1 carrot, sliced into thin strips
1 red onion, sliced thin
1/4 cup canned sauerkraut, drained (optional)

In medium skillet, warm the corned beef in the olive oil over low heat. Set aside.

In a large mixing bowl, combine romaine, cabbage mix, and sauerkraut if using.  Add corned beef, cheese, onions and carrots and toss to combine. Divide salad between plates, top each with croutons and thousand Island dressing. See my homemade dressing below. Top with shredded Swiss cheese if desired.

Homemade Thousand Island Dressing

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 teaspoons honey
2-3 tablespoons sweet pickle relish 
2 tablespoons onion, finely minced
1/teaspoon garlic powder 
salt and pepper to taste

Combine ingredients and whisk until smooth. Drizzle over salad.

Photography is the property of and copyrighted to ©Welcome Home

Print Friendly and PDF

Tuesday, March 17, 2015

Mini Cinnamon Rolls

Now who doesn't love cinnamon rolls?  I mean, what's not to love? Served warm right from the oven, they make the ultimate comfort food.  And they're just perfect in the mornings with that hot cup of coffee or tea. They even smell heavenly while they bake in your oven.  But let's face it, they are rich and decadent and there's always that slight twinge of guilt after you've devoured one, right?   So I decided to change that.

I made these quick and easy baby cinnamon rolls!  And I used Star Fine Foods Butter Flavored Olive Oil to cut back on saturated fat, sodium and cholesterol without sacrificing the flavor of these decadent little morsels! Can I call them diet Cinnamon Rolls?  No. But I can say they're healthier than those big calorie laden ones.  Can you eat just one?  Doubt it!

Mini Cinnamon Rolls
1 can (8 oz.) refrigerated crescent roll dough
1/4 cup Star Fine Food Butter Flavored Olive Oil
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon ground cinnamon
    Preheat oven to 350 degrees and pour 3 tablespoons of the butter flavored olive oil in a round pie plate.  Add the brown sugar and mix with a fork until blended.  Set aside.

    Remove dough from the can and unroll, keeping the dough sheet together as much as possible. Using your fingers, pinch seams together and then brush with the remaining butter flavored olive oil. You can add a little more oil if you don't have enough.  Next, combine the granulated sugar and the cinnamon together and sprinkle evenly all over the top of the dough. 

    Starting with the long side of the dough that is closest to you, tightly roll dough into a log, pinching the edges to seal. Then with a long serrated knife, slice dough into 8 slices.  If you want them smaller, you can slice 16 rolls.  Place rolls in the prepared pie plate and sprinkle with any remaining cinnamon and sugar you prepared. Bake at 350 degrees for about 18-20 minutes.

    While the rolls are cooling slightly, make the glaze.

    Creamy Vanilla Glaze

    1 tablespoon unsalted butter, melted
    4 tablespoons of heavy cream 
    1 cup powdered sugar
    1 teaspoon pure vanilla extract

      Stir together sugar, cream and vanilla until smooth.  Add a little more cream if you to need to make it more pourable. Drizzle all over warm rolls and allow them to set for about 10 minutes.  Remove from pie plate and serve warm! 

      Photography is the property of and copyrighted to ©Welcome Home

      STAR Butter Flavored Olive Oil is available at Food Lion, Raley's, Stater Bros., FoodMaxx , select Walmarts and online at

      Star Fine Foods now has a promo code for all Welcome Home fans that will give you a 10% discount on anything you order online. Just enter WELCOMEHOME10 at checkout!

      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!
      Print Friendly and PDF