Pasties Yummy....

I found a wonderful recipe called "Pasties" on a new blog friend's blog "Crochet and Orchids" and I just had to share it with you all here....This is a true winner and one I want to make for my upcoming "Summer Party" with my stitching group in 3 weeks....Enjoy.........

Pastie Recipe.





The ingredients are: 

• 500 grams lamb mince [or chicken]
• 2 large swedes
• 3 large carrots
• 4 large potatoes.

Directions:

1. grate the potatoes
2. rinse thoroughly through a sieve and squeeze dry [You can use a clean tea towel or paper towel for this]
3. 2 chicken stock cubes or 2 tspns stock powder, black pepper (lots)
4. 6 sheets puff pastry rolled as thin as possible
5. cut out circles. [you can an ordinary soup or cereal bowl for the shape]
6. Mix all ingredients together in a large bowl
7. Wet half the edge of a circle with water and place a small dessert spoon of mix on half the pastry
8. Fold over until the edges meet and press together

1. crinkle the edges with your fingers or a fork
2. Preheat oven to 220o c.
3. Place pasties on tray covered with baking paper and place in oven turning oven down to 180o c.
4. Cook for 30 mins.
5. Allow to cook slightly before sampling. Enjoy!!

She says she likes to grate all her ingredients.

Ready to go into the oven.

Try this one with Beef:

Pasty Recipe


2 lbs ground beef (uncooked)
3-4 good size potatoes
½ large onion
4-5 celery stalks
½ rutabaga (optional, but I suggest at least trying it.)
½ turnip (optional)
12-15 baby carrots
Salt and pepper to taste

Makes 8-10 pasties

1. Chop potatoes into small squares. About the size of a French fry, cubed.
2. Chop rutabaga, carrots, and turnip into smaller squares. Chop onion into small pieces.
3. Combine everything in a large mixing bowl. (By hand is easiest.)
4. Roll out pie crust to approx. 9” diameter circles, one for each pasty. [Store-bought pie crust works fine too, and is much easier]
5. For each crust, put in about 1 cup of the mixture of veggies and ground beef, onto one half of the crust.
6. As you scoop it into a cup, it’s easy to see that you get a good variety of all ingredients.
7. Fold over the crust. Pinch together the edges.
8. Place small slits in the top of the crust.
9. Bake at 375 for one hour.

They are ready to eat! Enjoy. They can also be frozen if they won’t be eaten in the next couple days. For frozen pasties, they can be heated in an oven at 350 for about 40-45 minutes. After about 20 minutes, you might want to cut them in half, to help the middle of the pasties thaw and heat thoroughly. As a variation, add a can of Cream of Celery soup to the beef and veggie mixture to help moisten it.

Now for those of you that have a sweet tooth try this scrumptious
Pumpkin Filled Pasty

 Make your dough from scratch or from a store bought pie crust....
Pumpkin filling


You’ll probably have leftovers so go ahead and halve this if you want, or make a little pie with the leftovers.


1 cup raw cashews[or walnuts]
Water to blend cashews
1 16 oz can pumpkin
2 Tablespoons cornstarch
½ cup sugar
¾ tsp cinnamon
½ tsp ground ginger


Place cashews in a food processor, add ¼ cup water and mix on high speed until a paste has formed. Add more water 1 Tablespoon at a time if necessary. (You could also try soaking and draining the cashews before hand so not as much water will need to be added or leave whole for a crunchier taste)


Add pumpkin and cornstarch and blend again until smooth and no cashew chunks are visible. Add a little extra water if necessary. The key is to make sure the filling is thick enough so that it doesn’t ooze out of the little pies. Add in the sugar and spices and blend to combine.


*** Or if you're lazy like me buy a can of pumpkin filling and add some of your favorite nuts and more spices if you want....

• Assemble
• Preheat oven to 400 F
• Roll out dough to a little less than ¼ inch thick and cut into 3 ½ to 4 inch circles using a biscuit cutter or a drinking glass.
• Take one round and stretch it out a bit
• place about 2 tsps of filling in the center.
• Fold circle over into a half moon shape and press down the edges with a fork to close.
• Make a little slit in the top and sprinkle with a little sugar if you want
• Transfer to greased or parchment covered baking sheet and bake for about 25 minutes until pasties are golden brown.

Yummy....................

***Some Variations for any Pasty..

• apple pie filling
• homemade cream corn [make thick]
• thin sliced tri tip
• peach pie filling
• ham and cream cheese
• and here's a different one....peanut butter and/or apple butter

Bon Appétit~~~~~

Easy Fun Cinnamom Twists for the Kids and You

I found this recipe over at Little Birdie Secrets and had to share it here. These are what my mom alwyas made me when I was little, but they were made with dough from scratch during those days. I loved them. And during Christmas time she always made them with the left over scrapes of dough for me. :) Fond memories of mom and me... :) Enjoy they are easy and scruptious...

Easy Cinnamon Twists

Today is my (Jessica's) birthday! That means I am in the mood for some treats. These cinnamon twists are super easy and tasty. Any recipe that only takes 4 ingredients is an automatic winner in my book! My boys love to help me make them, which makes for a fun activity as well.




Easy Cinnamon Twists


2 T. Sugar


1 tsp. ground cinnamon


1 can (8 oz) refrigerated crescent dinner rolls


2 T. butter, melted


Heat oven to 375 degrees. In a small bowl mix together the sugar and cinnamon and set aside. Unroll the crescent dough and separate it into 4 rectangles. Press each into a 6x4 inch rectangle. (press perforations together to seal).


Brush the tops of 2 rectangles with melted butter and sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.


With a sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times and place on an ungreased cookie sheet.


Bake 9-11 minutes or until golden brown. Brush tops with any remaining butter and sprinkle with remaining sugar mixture! Enjoy!

What Makes A Good Lunch Sandwich?????

          "Life isn't about finding yourself. Life is about creating yourself."

                                 --- George Bernard Shaw

What Makes a Good Sandwich?????

Well for me I know it has to have very cold and very crisp lettuse, then very fresh, preferably "home grown" tomatoes, and fresh cut from the deli lunch meat. Smear a little mustard and light mayo on it with 1/4 avacado...sometimes I add some Jack cheese and Voila....a good sandwich with freshly peeled, cut in 1/4s, apple slices and a little carmel dip. 

Believe it or not different people enjoy different kinds of sandwiches and what appeals to one person will disgust someone else.  

Hint: Add a thin spread of margarine on both sides of your bread for a dryer tastier sandwich!

Some favorites: a great combo is Bacon, Cream Cheese, and Avacado on a fresh wheat bagel! Yummy!!! One that my mom used to serve me was toasted sourdough bread with butter, peanut butter, banana sliced, and cinnamon sugar....now that was real "comfy" food!!!  And what about the "Fluffernutter" sandwich?? Now you ask.....................What is a Fluffernutter? It is not just a regular sandwich, but a "Fluffernutter Sandwich!" It is one of my favorite sandwiches, but as I have gotten older and more calorie conscious I have had to learn to limit this sweet sandwich to special occasions when I have allowed for all the extra calories and added more exercise to my week!!

The "Fluffernutter" is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana. 

It is notes as one of the most unique and unusual sandwich, the "Fluffernutter Sandwich" which originally came from the Eastern New England states. Probably because of their weather. Generations of New Englanders fondly associate "Marshmallow Fluff" with their childhood as it has been a childhood favorite for many raised in the northeastern USA states. The "Fluffernutter" sandwich is more than a beloved memory of childhood, it’s a local tradition. As a traditional food of New England, it goes right alongside with favorites like baked beans and clam chowder.

"Marshmallow Fluff" is a blend of corn syrup, sugar, dried egg white, and vanilla flavoring. Let's make our own....

Homemade Marshmallow Fluff/Cream


Cook time: 10 min

Ingredients:

3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract

Preparation:

• In a large bowl add egg whites, corn syrup, and salt.
• Use your electric mixer on high speed,
• mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled
• On low speed, add powdered sugar and mix until well blended
• Add vanilla extract just until well blended

Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes large quantity.

How to make a Diabetic/ Non-Sugar Substitute for Confectionery Sugar
Ingredients:

2 cups nonfat dry milk powder
2 cups cornstarch
1 cup Splenda granular (sugar substitute)

Directions:
Prep Time: 5 mins
Total Time: 5 mins
1 Combine all ingredients in food processor or blender.
2 Whip until well blended and powdered.

Avocado-Tomato Melt Sandwich
Yields: 4 servings
Ingredients:

4 English muffins, split
1 ripe avocado, peeled, pitted, and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse sea salt
1/4 cup chopped fresh basil leaves
Fresh Mozzarella Cheese, sliced thin
1/4 cup grated Parmesan cheese
Fresh ground black pepper

Preparation:
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven. 
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

If you are looking for something different try one of my favorite sandwiches for a twist!!

Chicken Parm Melts! They are soo good.

• fresh or leftover cooked chicken breast [sliced]
• simmer a can of your favorite tomato sauce
• Add the chicken to it
• Cook for 10-15 minutes
• then toast some thick cut italian bread or French bread
• pour the chicken with the sauce over the toast
• top it off with parmesan and mozzarella cheese
• then bake until melted
• Enjoy!

Oh My!!!! Yummy...................

Pizza Melt:

• Ok this is pretty simple
• you can use a 1/2 of bagel or English Muffin or Toasted bread
• spread with pizza sauce
• then layer pepperoni, onion, green pepper and mushrooms or do like me and use pinapple and a slice of ham
• Top with mozzarella cheese
• Bake a few minutes till cheese is melted
• Enjoy!
  

I saw this recipe online over at "All my Art" and I thought what a wonderful twist to the regular chicken salad sandwiches.

  

Chicken Salad with Maple Dressing (makes one serving.)

 

1 cup cooked chicken chunks

1/2 to 1 apple, chopped (I like to leave the skin on)

1/3 cup chopped celery

3 tbsp. chopped pecans

1/4 cup low fat mayonnaise

1/4 tsp. maple flavoring

Put chopped ingredients in mixing bowl. Stir flavoring into mayonnaise and fold into the chopped ingredients. Chill and serve.

For more sandwich recipes go here:

Enjoy!

Happy Easter

We had a little rain today but then the sun came out and it was a glorious day... Happy Easter to all...have a yummy day

Pink Lemonade Pie Great For Easter

This recipe and photo came from Scotty's Place

she has a fantastic blog be sure to visit her!



               Pink Lemonade Pie w/Coconut

It’s very easy and quick to put together. And would be great for Easter!

Pink Lemonade Pie w/Coconut
8 oz cream cheese (softened)
14-oz can sweetened condensed milk
12-oz can frozen pink lemonade concentrate *
3/4 to 1 cup sweetened flaked coconut (plus some to sprinkle on top)
Two 8-oz tubs of Cool Whip or one large
Red Food Coloring
Two Shortbread Pie Crust Shells

*Note: You can use about 3/4 of the lemonade concentrate because it’s too sour with the full 12 oz.

Combine first four ingredients with an electric mixer. Add 4-5 drops of red food coloring (color will lighten considerably once you add the Cool Whip). Fold in the Cool Whip until combined well. Pour into pie shells and top with more coconut. You can decorate it with some jelly beans if you’d like. They look cute on there nestled in the coconut.

Cover and refrigerate at least four hours or overnight.
This pie is good frozen too!

Happy St Patrick's Day Goodies

Now that we are in March and St Patrick's Day is upon us I thought I would add a couple good recipes for the "Irish" Green month!!

This is called Luck of the Irish Quiche

Ingredients :

15 oz Corned beef hash

1/4 c Softened bread crumbs
4 Eggs
1 c Shredded Swiss cheese [I use the Mexican mix] 
1 bag of Broccoli cuts
1 tbsp Flour
1 c  milk
1 dash lemon pepper
1 dash season mix
1 dash Cayenne pepper
Green pepper rings [just slice them making rings for a pretty affect]
 I use tomato rings as I am not fond of green peppers


Preheat oven to 350-degrees F. In a bowl, combine hash, bread crumbs, broccoli,  and 1 egg. Mix until well blended. Spread mixture in a 9-inch pie plate. Toss cheese with flour, then sprinkle on top of hash mixture. Combine remaining 3 eggs, milk and seasonings. Pour into hash-lined plate. Bake for 40 minutes or until egg mixture is set. Garnish with green pepper rings. 

And we gotta have scones... These are GREAT!!!

Irish Scones

 1 3/4 cups all-purpose flour                   4 teaspoons baking powder Preheat the oven to 400 degrees F (200 degrees C).

1/4 cup white sugar                                 1/8 teaspoon salt
5 tablespoons unsalted butter                1/2 cup dried currants or raisins
1/2 cup milk                                             1/4 cup sour cream
1 egg                                                        1 tablespoon milk




Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!


With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.


Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain

   Irish Soda Bread

1/4 Cup Sugar
1/4 Cup Butter
4 Cups Unbleached Flour
1 1/2 Cups Currants
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt coarse
1/8 Teaspoon Cardamom
1 Egg at room temperature
1 3/4 Cups Buttermilk at room temperature
How To:
1. Cut this crusty bread in wedges to serve.
2. Add two teaspoons grate lemon peel to complement the flavor of the currants.
3. In a large bowl, combine the first six ingredients.
4. Cut in the butter with a pastry blender or work it in with your finger.
5. Mix the egg and buttermilk together and then add this mixture to the dry ingredients.
6. Stir until well blended.
7. Add the currants and stir the mixture well.
8. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
9. Divide the dough into two pieces, shaping each into a round loaf.
10. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan.
11. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf.
12. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it.
13. Turn out on a wire rack to cool.
14. Do not cut for about 4 hours.

Enjoy!!!



World's best ice cream commercial!

Warning may not be for all eyes....I think this is hilarious... watch if you dare...

Who Doesn't Love Sponge Bob Especially with Jellyfish Jam

I just love Sponge Bob....

Here is a great Jam recipe....

Amish Apple Butter

• Apples (half sweet and half tart)
• apple cider
• sugar (3 cups to every 2 quarts cider)
• cinnamon
• cloves
• allspice

Directions

1. Cut apples into eighths (no need to peel or core them),
2. put them in the bottom of a large, heavy pot.
3. Cover with apple cider, bring to a boil,
4. then turn the heat down and simmer until the apples are mushy.
5. Run the apples through a food mill to remove the peels and seeds,
6. then dump back into the pot with the juices.
7. Add the sugar, bring to a boil again,
8. then put on the lowest heat and simmer.
9. Stir every half hour or so for the first couple of hours.
10. As it thickens, stir it more frequently.
11. When the apple butter is the proper, spreadable consistency, flavor liberally with cinnamon, cloves, and allspice.
12. Can as you would jelly.

Great for The Game

These are not only easy dips but they are excellent for all those hungry guys watching the Super Bowl

Chile Cheese Dip:

• 1 can chili
• 1 bag of shredded cheese [I use the Mexican mix]
• 1 pkg of cream cheese
• 1 bag of chips

Now spead softened cream cheese over the bottom of a 9x9" square glass or micro safe dish, Spread chili over cream cheese. Sprinkle on cheese. Microwave on high about 3min or until thoroughly heated. Serve with chips and enjoy!


Cheescake Cream Dip

• 1 pkg cram cheese
• 1 jar Marshmellow cream

Mix cream cheese and marshmellow cream until well blended. Refrigerate at least 2-3 hours, 
serve with assorted fruit, pound cake and cookies. yummy!! Enjoy...this one's a huge hit with any crowd!!

Swapping with a School Theme

Oh.. my... MIA I have been....I exchanged with a partner on Yummy Recipe swaps this month for a school theme, "Sandwiches and Snacks" I got a cute school time bag and crayons, a fun sandwich receipe and the cutest crust and sandwich cutter, with a pattern for a school vest.... IT is a great package...

Yummy Recipe Swap Packages Sent and Received

Want to swap some handmade recipes and goodies with other recipe collectors and friends?

Then check out Yummy Recipe Swap over on Flickr. It is a great place to swap all kinds of recipes weather for eating or gardening or spas fromt he kitchen or this month's new swap, "Cooking Tips" fun fun fun!!!!

The Spa recipe one I made for Clasheen included a sponge with a hand crocheted top for the bath.. :) and I made a little booklet recipe for the spa treatment I sent..

This one was for sweet month Valentine's and I chose a coconut recipe...which I sent on to Always Joy we have to send one ingredient along with the recipe too... :)

I got this lovely package from Vickyplum with handmade egg cozys and heart cutters and cute strawberry fat 1/4 and heart buttons.. :)

This was the jar recipe I sent to my partner.. funkyluke I sent her the currant rice made with rasins.
And the swap for "Mixed in a Jar" and this is what I got from Always joy ....it even had the cutest corn cob holders with it....and a neat hotpad....

Then we had the one for the garden...I decided to make recipes for rich potting soil and bug sprays made from the kitchen. I had a lot of fun making up the package..I even got one of those cute squirrmy rubber worms that lights up when hit, and pictures of my flower beds, an emery board made in the shape of a leaf, some soil fertilizer cubes, flower seeds, and a handmade recipe card booklet I made from pretty scrapbooking paper and tied it together with a piece of yarn...

This is the lovely tote bag Girly girl Bags made me to go with my spa package she sent me. Isn't it the cutest print...See the coffee scrub spa treatment recipe it came with yummy smelling coffee beans too... :)

Recipe Handmade Cards for Gifts

Handmade recipe cards make wonderful "cost saving" gift for anyone. A friend, Mom, sister, a neighbor, teacher, mail lady, your favorite hairdresser or nail lady. Just about any occasion it is a welcomed gift. After all we all need recipes for our parties or get togethers. I love getting them and you can then put them into a "Scrapebook" recipe book. What a great way to store those recipe cards!

What you'll need:
Cardstock [Michael's or any crafting store has a wide variety]

Index cards or whiter or cream color cardstock
Printer
Scissors
stickers [any craft store even Walmart]

decorative hole punches

stamps [in any design desired]

buttons

How to make it:
You can either purchase cardstock paper at your craft store or you can print on printer paper and glue to index cards. I recommend using the cardstock paper.

Basic Directions:

• Decide on whether you will use 3x5" or 4x6" recipe cards. (Hint: Whether you are going to put it into a card holder or a scrapebook will determine the size]
• Layering your recipe cards are fun
• use a larger card stock paper for the backing maybe 5x7
• then print out your recipe card
• glue it to a smaller one like 4x5
• then glue the recipe card to the 5x7 paper backing
• add your stickers or buttons around the edges
• maybe punches of stamping designs
• always put your name and who its to with the date on the back using a pretty glittery ink[that is if you haven't already typed it on the front of the recipe card. This is i,portant to do if you plan on putting it into a scrapebook]

Genreal Directions:

• Choose a theme [like if it is for a dinner mabye you want stickers with forks, or candles, or if its a bar b que maybe some stickers of cooking outside, or ants, or grills, you decide]
• pick out some decorative stickers or buttons to match your theme
• Either write your recipes on the cards or use your computet [ I suggest for better reading to use your computer. There are many available templates.]
• f you give them as gifts, you can make one or several and tie them together with a pretty ribbon or wrap them up in tissue paper or netting and tie with ribbon or yarn.
• Add a few theme related gifts, such as a jar of bar b que sauce with your bar b que recipe. It is always great to include one of the ingredients with the recipe or all of the ingredents in a basket.
• You can also do a 4 season theme and make 4 recipes with a theme for each season.
• Or theme it to a holiday and put the recipes and the themed extras into a basket
• How about making a recipe that is not edible, but instead one for a Kitchen Spa, Garden, Pet recipe [for food or cleaning items], or even one to prepare you for a party like a "B" day or tea party.

There are tons of ideas for recipes and making them themed with a few little extras goes a long way and will be very appreciated by any person you decide to give it to!

Happy recipe making!