Friday, June 12, 2015

Cookbook Sale!

Cookbook Sale!

I have 6 beautiful and very colorful E-cookbooks and they are available for those of you who yearn for good old fashioned, uncomplicated home cooked southern food. This is the kind of food that memories are made of and most of the recipes come to you directly from my Mom's old recipe box. Each Ebook is ready for downloading to your computer, laptop, Kindle, Tablet, iPhone or Android SmartPhone. All are compatible with the ebook reader you have installed on your device.

All my books are on sale today for only $11.99. Choose from any of these of these on the list or buy all six to own my full collection. I have included links to each book.

 "Memories of Home" is a beautiful 100+ page limited edition cookbook with vibrant full page photographs to match each completed dish. In this book you will find some of my Mom's favorites, including wonderful sunny breakfasts, quick and easy dinners and decadent desserts. To buy this book in E-book format for only $11.99, click on this link:

 “Home is Where The Heart Is” is a beautiful 100+ page limited edition cookbook with vibrant full page color photos to match each completed dish. In this book you'll find salads, soups and stews, main dishes and some of her best homemade Pies, Cakes, and other delicious desserts. To buy this E-book for only $11.99, click on this link:

 “There's no Place Like Home” is the fourth book in the Welcome Home series. In this beautiful 80+ page book, you’ll find mouthwatering soups and salads, homemade breads, delicious main dishes and desserts to die for. To buy this E-book for only $11.99, click on this link:

 "Home For Dinner" is a beautiful 152 page cookbook with full page, full color, high quality photography that accompanies each recipe. It is full of easy to make dinner recipes for your family to enjoy. It also includes homemade soups and stews, breads, sides, and so much more. You’ll will love this book! To buy this E-book for only $11.99, click on this link:

 “Home Sweet Home” is the third book in the Welcome Home series. It is a 100+ page book that's full of beautiful dessert recipes with photos to match each completed dish. In this book, you will find my Mom’s favorite desserts like her homemade pies, cakes, and other delicious sweets. To buy this E-book for only $11.99 click on this link:

 “Welcome Home Cooking” is a beautiful 196 page cookbook with full page, full color, high quality photography that accompanies each recipe. It includes Main Dishes, Salads, homemade breads, Desserts, and so much more. It is my first cookbook in the series and has more recipes than any other in the collection. This is a favorite among collectors of the Welcome Home cookbooks. To buy this E-book for only $11.99, click on this link: 

Please note: Some of the proceeds go to save the lives of dogs and cats who are killed in shelters while they wait and hope for their forever family to find them. Over 6 million dogs and cats will die this year while waiting. Some of the proceeds will help me feed and clothe the homeless. Together we can make a difference.
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Thursday, June 11, 2015

Grilled Pineapple

I love grilled pineapple. It's so simple to do and so delicious!  I love grilling peaches and pears and other fruits too because grilling  caramelizes the sugars and creates such intense flavors. That caramelizing just makes the fruit that much sweeter! 

Grilled Pineapple 
1 whole fresh ripe pineapple 
3 tablespoons honey 
1 tablespoon freshly-squeezed  orange juice 

When picking out a pineapple, you should be able to smell the sweetness.  The stronger the smell the riper it is.  Smell the pineapple when purchasing. You should pick up a sweet flavor. The stronger the smell, the riper the fruit. Another way is to pluck one of the leaves out of the top. If it comes out freely, you have a ripe one!

Turn the pineapple upside down in an empty container for at least an hour so that the sugar moves throughout the fruit.  Next, cut off the top and a little from the bottom and then stand upright.  Now trim the sides to remove outer skin. Remove any eyes with a paring knife. Slice into rings. 

In a small bowl, combine honey and orange juice and brush the glaze onto each slice of pineapple, coating completely. 
Preheat Barbecue grill. Oil the grill rack or spray with non-stick cooking spray. Place pineapple rings on the grill and cook approximately 2 minutes on each side until the pineapple becomes fragrant and starts to dry out on the surface. 

Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!

Served as a dessert, alone or with a scoop of ice cream 

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

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Watermelon Pops

Want to see my clever way to cut a watermelon? Everyone thinks the way I serve watermelon is so cool and here I thought everyone did it this way.  First buy a watermelon...any size will work. Cut it in half. Set one half aside while you prepare to cut the other. 

Next take a sharp knife and cut it vertically about one inch a part...or more if you want bigger pieces. Then spin it around and cut it the other way. Cut all the way down to your cutting board.

Now just pull out your plug! We called them watermelon pops when we were growing up! I love that they have a handle! 

 No mess!  No fuss. Hardly any clean up!   And your guests will love the self serve watermelon buffet!

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

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Important information to All Subscribers to the Welcome Home Kitchen Online Magazine

Attention..... This message is ONLY for the paid subscribers to the Welcome Home Kitchen Online Magazine. It is a message meant for those who have paid for a subscription to my recipe magazine within the last 12 months. 

IMPORTANT INFORMATION: There is a private group on Facebook called The Welcome Home Online Magazine Fan Club. It is an exclusive group made up only of subscribers to the magazine. If you purchased my magazine, you need to join this group right away for important updates and information regarding your subscription! DO NOT attempt to join now if you're not a subscriber because it will reject your request. The group is only for paid subscribers. 

We are now discovering that some of you subscribed to the magazine but did not join the group. It takes just seconds to join and it's free. It's your privilege to be a member for purchasing the magazine. You simply click on this link and ask to join. We will be there waiting to let you in! 

So please listen carefully: 

If you purchased a subscription to the Welcome Home Online Blog Magazine this past year, please click on this link now and join the club for information regarding your subscription. 
If you have never purchased a subscription to the magazine, please move on and do not attempt to join the private group until you have purchased one. 



♥ It is your go to place to find answers to your questions. If you are a member of the fan club you get all the news and information first.  Need to get important information about your subscription or changes or any news?  You can find it at the club.

♥ You'll know the second each issue is released so you can go see it right away.

♥ You'll find questions and answers about recipes and tips found in the magazine each month.  

♥ It's a place to enter contests and win prizes and be a part of fun games! 

♥ It is a place where you will find more exclusive recipes and beautiful photographs of dishes made during the month between issues.

♥ It is a place to meet other fans of the magazine and new friends.

♥ It's a place to find  tips and how to's and other fun things.

So what are you waiting for?  

It takes just seconds to join and it's free. It's your privilege to be a member for purchasing the magazine.  You simply click on this link and ask to join.  We will be there waiting to let you in!

See you there! 

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Wednesday, June 10, 2015

Lemon Raspberry Cream Buttermilk Cake

The next time you need to bake for a special occasion, try this beautiful layer cake. It's so pretty and has the most irresistible filling and frosting.  It's a bright and sunny cake where lemon is the star but raspberry compliments it perfectly.

Lemon Raspberry Cream Buttermilk Cake

Buttermilk Cake

4 cups plus 2 tablespoons of cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, room temperature
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 cups buttermilk

Butter and spray 3 (8 inch) round cake pans. Then line them all with parchment paper and butter and spray the parchment paper. Set aside.

Preheat the oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt in a mixing bowl. In another mixing bowl, using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Add vanilla and one egg at a time making sure you mix after each one while scraping the bowl.

Turn the mixer to low speed and add the buttermilk (make sure you shake it well first) and mix until just combined. Don't worry that it might look curdled. Next, add flour mixture...a third at a time until batter is well blended. Spread batter evenly in cake pans, then rap pans on counter a few times to get rid of air bubbles. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 35-40 minutes. Cool in pans on a rack for 10 minutes, then run a knife around the edge of pans. invert onto rack and peel off parchment paper, then cool completely.

♥ Lemon Cream Filling

1/2 cup fresh lemon juice    
1 teaspoon lemon zest
2/3 cup sugar
4 eggs
1/2 cup (1 stick) butter, cut into 1 inch pieces                   
pinch salt
1/4 cup heavy cream

In a double boiler or a large heat proof bowl that is sitting over a saucepan filled with 2 inches of simmering hot water, combine lemon juice, zest, eggs, salt, and sugar and continually whisk until mixture has thickened, about 10-12 minutes. Remove from heat and take off stove then strain it through a fine mesh strainer and let cool for a couple minutes. Once cooled, transfer it to a blender and add butter pieces a little at a time. With a hand mixer, beat in the heavy cream until stiff peaks form and then fold into the lemon cream. Set aside to use for filling your cake.

Whipped Raspberry Cream Filling 

1 (12 ounce) bag of frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/3 cup powdered sugar

Using a fork, coarsely mash raspberries in a medium bowl. Reserve a few for garnishing your cake. With your mixer, beat the cream and 1/3 cup of powdered sugar until firm peaks form. Then fold in the mashed raspberries into the whipped cream. Set aside to use for filling the cake.

Whipped Vanilla Butter Cream Frosting

4 sticks butter, cut into cubes and left at room temp                     
3 1/2 cups confectioners' sugar
4 tablespoons of whole milk
2 teaspoon PURE vanilla extract (not imitation vanilla)
a pinch or two of salt

With a mixer, whip butter for about 8 minutes. Butter will become pale and creamy. Then add remaining ingredients and mix on low speed for about another minute. Finally, whip on medium speed for 6 minutes. The frosting will be very light and creamy.

Assemble Cake 

Trim the tops of the cake layers with a serrated knife to make an even tops. Place your bottom layer on a cake plate or cake stand. With a spatula, spread your whipped raspberry cream filling on the bottom layer. Use all of the filling. Then place the second layer on top. With a spatula, spread the lemon cream filling on this layer, again use all the filling. Top with the last cake layer and place in the refrigerator to firm up a bit. Finally, frost the cake with the butter cream frosting and garnish with fresh or frozen raspberries and white chocolate curls.

Photograph is copyrighted and the property of ©Welcome Home. 
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Monday, June 08, 2015

Broccoli Bacon Pasta Salad

I love pasta salads all year round and this is one of my favorites! Creamy dressing with bacon and diced tomatoes with broccoli and a few pecans for crunch!  What more can I say? 

Broccoli Bacon Pasta Salad

8 slices bacon, cooked and chopped

1 pound pasta such as Rotini pasta
1 small head of broccoli, chopped into small florets
2 cups tomatoes, seeded and chopped (or you can use 2 cups grape tomatoes sliced in half)...
1 cup mayonnaise
1/4 cup honey
1 tablespoon apple cider vinegar
1/4 cup chopped pecans
salt and pepper to taste

Cook pasta in salted water as directed on package. While pasta is cooking, make your dressing. Whisk together mayonnaise, apple cider, honey, salt and pepper until smooth and creamy.
Just before pasta is done, add broccoli to pot and let it blanch for no more than a minute. Then drain both pasta and broccoli and run cold water over both in your colander until they are cool.
Add bacon and pecans and stir until blended. Refrigerate until ready to serve. Before serving add your tomatoes and add more salt and pepper to taste if desired.

Photography is copyrighted and the property of ©Welcome Home.
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Creamy Pasta Salad

Summer is here and that means lots of cold salads to take to your cookouts and picnics. And what is a picnic or barbecue without a favorite pasta salad?  This happens to be one of my favorite and it always gets great reviews.....or should I say, I always take home an empty bowl after every gathering! 
Creamy Pasta Salad

3 cups multi-color rotini pasta, cooked and drained 
1 cup Star Fine Foods Farmer's Market Spanish Ripe Medium Pitted Olives

1 cup mayonnaise 
1 (1 ounce) packet of Hidden Valley Ranch Dressing 
1/4 teaspoon garlic powder 
1/2 cup milk (more if needed)

1/4 cup shredded carrot
1/2 cup sweet red pepper, chopped fine 
1/2 grated Parmesan cheese 
salt and pepper to taste 

Prepare pasta according to directions. It is important not to overcook your pasta. Rinse under cold water and drain very well.  Set aside to cool while you prepare the dressing.

In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add the sweet red pepper and the carrot and mix well.  Slice olives into halves and add to salad dressing. 

Sprinkle with Parmesan cheese if desired.

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

The STAR Farmer’s Market Olive pouches are available at Ralphs, King Soopers, Smiths, Albertsons (Southern California), Safeway (Northern California) and Savemart stores 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!
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Tuna Pasta Salad

How old must this recipe be? I think we've all had it growing up because it was both economical and delicious. It's versatile too because you can add different things to it. Sometimes I boil some eggs and chop them up in this salad for a different taste. I have added a little cheddar cheese at times. I've served it warm and chilled. But this one I kept pretty basic and for lunch today I'm am having it with some buttery club crackers. So good.

Tuna Pasta Salad

1 (12 oz) can tuna, drained (regular or albacore)
1 box (12 oz) small shell pasta
1 cup frozen peas
1/4 small onion, chopped
1/4 cup celery, chopped
1 1/2 cup mayonnaise (add more or less to make it creamy)
1 teaspoon of fresh dill weed
salt and pepper to taste

Cook pasta in boiling salted water until al dente. Drain. 

In a large bowl place the sliced onions, celery, peas, drained pasta, and drained tuna. In a separate bowl, mix the mayo and dill weed. Stir into pasta mixture. Serve warm or chilled.

Optional ingredients: Chopped hard boiled eggs, shredded or cubed cheddar cheese, green pepper, tomatoes, etc.

Photography is copyrighted and the property of ©Welcome Home.
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Friday, June 05, 2015

Strawberry and Cream Eclairs

I was always under the impression that eclairs were very difficult to make.  Then a few years ago I watched Martha Stewart make them on her show and I couldn't believe how simple they were to make.  She whipped up the pastry using only butter, water, flour and eggs. Then she piped it them onto a cookie sheet and baked them. What you get is a  little light pastry shell that you can fill with just about anything.  I have been making them ever since!  This time I filled them with Bavarian Custard and some ripe strawberries and topped them with delicious whipped cream. Oh My! 

Strawberry and Cream Eclairs 

1 cup water 
1/2 cup butter 
Pinch of salt 
1 1/4 cups all-purpose flour 
5 eggs, room temperature 
1 tablespoon water 
honey and nuts optional 
powdered sugar for dusting

​In a heavy-bottomed saucepan set over high heat, bring water, butter, and salt just to boil. Remove from heat and add flour all at once, stirring vigorously with wooden spoon until mixture comes away from sides of pan, making a smooth ball. 

Reduce heat to medium-low and cook flour mixture, stirring constantly, for 2 minutes or until coating begins to form on bottom of pan. Turn into large bowl; stir for 30 seconds. Make well in middle of dough and, using electric mixer, beat in 4 of the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny and holds its shape when lifted.​ 

Place dough into piping bag fitted with 3/4-inch wide tip. On parchment-lined baking sheets, pipe fingers of dough about 4 inches long and 1 wide. In bowl beat together remaining egg and 1 tbsp water; brush each bun lightly, being careful not to drip down sides.​ 

Bake in 425 degree oven for 12 minutes; reduce heat to 375 degrees and bake for 5 minutes longer or until golden brown. With sharp knife, pierce side of each eclair twice. Turn oven off and let eclairs stand for 5 minutes, then remove and cool on rack.​ 

Slice the eclairs lengthwise. Brush tops lightly with honey and sprinkle with nuts if desired. Add filling and dust with powdered sugar just before serving.​

Pastry Cream​

2 cups half-and-half (half whole milk/half cream) 
½ cup sugar Pinch salt 
5 large egg yolks  
3 tablespoons cornstarch 
4 tablespoons cold butter, cut into pieces 
1½ teaspoons pure vanilla extract 

Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat, stirring occasionally to dissolve the sugar. Whisk the egg yolks in a bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy. Next whisk in the cornstarch until combined and the mixture is pale yellow and thick.​ 

When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. Remove from heat and whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 2 hours.

Whipped Cream​

1 1/4 cup heavy cream 
1 1/4 teaspoons pure vanilla extract 
2 1/2 tablespoons sugar​ 

Chill your mixing bowl and beaters by placing them in the freezer for 10-15 minutes before using. When ready, remove the bowl and beaters and pour in the cream and sugar. Using a mixer, begin by beating the cream on low speed for about 30 seconds and then increase speed to high, continuing to beat until soft peaks form. Add your vanilla and beat until blended. Serve right away or refrigerate.​ 


Once the eclairs have cooled completely, slice off the tops with a serrated knife, making sure to leave the tops and bottoms of each eclair together so that they match up. Fill the bottom half of each eclair with a layer of pastry cream. Then line your strawberries on top. Next, Pipe on a layer of the whipped cream. Place the top of each eclair back on, and dust with powdered sugar. 

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