Saturday, December 09, 2017


Well, they say if life gives you lemons you make lemonade.  And I say when you get snow, you make snow cream!   And that is just what I did today.  And it brought so many memories back from my childhood.  I can remember it so well. 

My friends and I would be outside playing in the snow and my Mom would call us to the backdoor. She would be holding a big metal bucket and a huge spoon and she would tell us to fill up the bucket with fresh fallen snow.  We would run back out and get the snow and bring it back to her with great anticipation, knowing what was next.

We would gather in the kitchen where she would give us some warm socks.  The oven door would be open and a big towel laying on the door for us to rest our cold feet on. We each grab a seat and sit there eating our snow cream!  Oh My Goodness. It was the best vanilla ice cream and as much as we wanted!

Snow Cream

8 cups of fresh fallen snow
1 (14 ounce) can Sweetened Condensed milk
2 teaspoons pure vanilla extract
Topping of your choice (optional)

Measure out your snow into a big mixing bowl.  Stir in can of sweetened condensed milk and vanilla and stir with rubber spatula until blended.

Serve in bowls and top with whatever you like!  I poured on some caramel topping in this photo but you can add what you like or eat it plain without any topping!

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

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Friday, December 08, 2017

Chocolate Peanut Butter Swirl Fudge

This fudge recipe is my favorite…not only to eat but to give away as gifts for my friends and family during the holidays. It’s actually what I give to all my neighbors who stop by at Christmas.  It’s so easy to make and takes only about 20 minutes from start to finish. And it makes a beautiful gift when tied up in a package with a ribbon and bow!  If you love Reese’s peanut butter cups, you’ll love this fudge! 

Chocolate Peanut Butter Swirl Fudge

2 cups semi-sweet chocolate chips
1/2 cup peanut butter chips
1 (14 ounce) can Sweetened Condensed Milk, divided
2 tablespoons salted butter, softened
1 teaspoon unsalted butter, softened
1 ¼ teaspoon vanilla extract

Grease or spray an 8 × 8 inch baking pan.  Then cut a sheet of parchment paper, allowing some extra paper to hang over the sides of the pan to use as handles later.

In a medium saucepan, add the chocolate chips, the butter and only one cup of the sweetened condensed milk. Melt over low heat until all the chocolate has melted. Remove from heat and stir in vanilla.  Set aside.

In a small sauce pan, combine the peanut butter chips, the remaining condensed milk and 1 teaspoon unsalted butter and stir  until all the peanut butter chips have melted.  Remove from heat and stir in the ¼ teaspoon of vanilla.  Make sure you use every drop of the condensed milk so your peanut butter mixture will be thin enough.

Pour the chocolate mixture into the pan. Smooth out with a spatula until it is level. Next drop spoonful’s of the peanut butter mixture evenly across the chocolate. Then using a knife, swirl the peanut butter into the chocolate.  

Refrigerate for about 2-3 hours until set. Then remove the fudge from the pan using the paper handles you created.  Cut into squares & store in an airtight container in the fridge.

Photography is the property of and copyrighted to ©Welcome Home.
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Monday, December 04, 2017

♥ Homemade Sugar Pretzels

Yum! These are wonderful served warm right out of the oven.
Homemade Sugar Pretzels
2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
8 tablespoons butter, melted in shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110┬║. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it without it burning. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour 1 cup at a time and then add the fine salt. Knead for about 10 minutes with a stand mixer, or by hand.

Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size.

Preheat the oven to 450┬║. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can.

Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water.
Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot then dip in sugar.

Recipe and Photo ©Welcome Home
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♥ Potato Candy

I can still remember my Mom making these when I was little. We couldn't really afford a lot just after my dad died so she did the best she could.

I used to think she could do magic when she made something so incredibly good out of mashed potatoes. We loved this candy growing up. Who out there remembers this old fashioned candy with the surprise ingredients of Potatoes and Peanut Butter?   

Potato Candy

1/3 cup mashed potato (from 1 potato)
2 tablespoons half and half or milk
1 teaspoon vanilla extract
Dash salt
4-6 cups confectioner’s sugar
Peanut butter

Boil or microwave potato until it is soft. Remove and discard skin, mash (do not add anything) and cool completely. When cool, measure potato and add to a mixing bowl.

Add half and half or milk, vanilla, dash of salt, and 2 cups confectioner’s sugar. Mix well using an electric mixer on low speed. Add 2 more cups confectioner’s sugar, mixing well. It should resemble dough. Add more sugar by tablespoonfuls if dough seems too wet or sticky. (I ended up using 1 pound plus ¾ cup confectioner’s sugar in mine. Split dough into quarters, so it is easier to work with.

Dust a board with confectioner’s sugar and roll out a piece of potato-sugar dough until it is roughly square or rectangular, and about ¼-inch thick. Spread one side with peanut butter. Roll dough into logs. Repeat with the others.

Refrigerate rolls, tightly covered, for about 1 hour. Remove from refrigerator and slice roll into pinwheels. Serve immediately, or return slices to refrigerator until you are ready to serve them. Cover tightly because they can dry out.

NOTE: Use real potatoes and not instant mashed potatoes, which are too wet and won't work as well.
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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.

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