Thursday, December 14, 2017

Pot Pie

1/3 cup butter or margarine
1/4 cup chopped onion 
1/3 cup all-purpose flour
1 can (14 oz) chicken broth
1/2 cup milk
2 ½ cups shredded cooked turkey or chicken
2 cups frozen mixed vegetables, thawed
(2) 9 inch pie crusts
Salt and pepper to taste (I use about 1/4 a teaspoon of each)

In a saucepan, melt butter over medium heat.
Add onion, cook 2 minutes, stirring frequently, until translucent.
Stir in flour, salt and pepper until well blended.
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey/chicken and mixed vegetables.
Remove from heat.
Let cool completely and spoon into a Ziploc bag.
When ready to use.
Thaw Ziploc bag of filling.
Preheat oven to 375°.
Make pie crust as directed, using 9-inch glass pie plate.
Pour filling into crust-lined pie plate.
Top with second crust; seal edge with a fork or pinch them together.
Cut slits in several places on top crust.
Bake 30 to 40 minutes or until crust is golden brown.
During last 15 to 20 minutes of baking, cover edge of crust with strips of foil or pie 
shield to prevent excessive browning.
Let stand 5 minutes before serving.

* I used the turkey from Thanksgiving and made the filling at that time. Then I used a quart size Ziploc bag and froze the filling until I needed it. Then you can just by a pie crust and just bake your diner in about 35 minutes.

P.S. I would love to meet you on Facebook or on Twitter

Friday, December 8, 2017

DIY Cone Trees

Cones (3 came in a bag from the .99 cent store)
Eyelash yarn (one ball .99 cent store)
Beads 3ft (.99 cent store)
Hot glue ( the gun and it came with glue came from the .99 cent store)
A pack of 12 bows ($.99 cent store)
Box of sequins pins 100 (.99 cent store)

Start by heating up the hot glue gun.
Then put a dab of glue on the of the yarn and wrap it around the cone.
Make sure to wrap tight and close together.
Adding dabs of glue on as you wrap to keep it in place.
To add the beads I used the pins, in between each of the bead is sting and so as drape I place a pin at the top and go once around and pin it in place.
Then just keep going till you finish cut off and excess beads you don't need.
The second one was done with ribbon I had from a gift I was given last year.
I saw these being sold in a store for $35.95 and I though. "Wow I can make that and for a lot less." So made the two of these for around $3.00.

P.S. I would love to meet you on Facebook or on Twitter

Friday, November 24, 2017

Broccoli Quiche

2 whole eggs
4 egg whites
1 cup half and half
1/2 cup chopped broccoli (if using frozen thaw and drain)
2 tablespoons minced onions
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese
1 nine inch pie crust
sprinkle of fresh finely grated Parmesan cheese

Place oven race in the middle position.
Preheat the oven to 375°.
You can use homemade, frozen, or refrigerator pie crust.
Make sure your pie crust is room temperature, especially before you try to manipulate it into your pie pan if you are using a refrigerator one.
Prick the bottom of crust with a fork so you don't get air bubbles.
Bake it for 9 minutes till light gold in color.
In a pan, on medium heat, on the stove, heat up oil.
Cook onions till they are translucent, then let them cool.
While that cooks whisk eggs, half and half.
Then add broccoli, onions, grated cheese.
Remove crust and pour egg mixture to pie crust.
Sprinkle your fresh cheese on top.
Bake on middle rack for 40 to 50 min check center to see if eggs are done.
Remove to wire rack to cool about 10 to 15 minutes before serving.

Thursday, November 16, 2017

Guiltless Cabbage Soup

1 head of cabbage
1  onion
1 lb carrots peeled
1/2 lb fresh green beans
1 sweet yellow pepper
6 cups vegetable broth
3-4 cloves garlic
1 tablespoon olive oil
Dash of paprika
Dash of ginger
Salt and pepper to taste

Chop cabbage, and green beans into bite size pieces.
Mince the onions, pepepr and garlic.
Chop the carrots into rounds and then cut them in half.
Over medium heat saute the onions and pepper, till the onions are transparent and the pepper is tender.
Add the carrots, green beans and 1 cup of the broth.
Place lid on and bring to a boil, let boil about 5 minutes.
Add the cabbage, paprika, ginger, and rest of the broth.
Lower the temperature and let simmer till cabbage is tender about 20 minutes.
Taste and add the salt and paper to your taste.

*This is a great soup for lunches. Scoop it into Ziploc bags and lay them flat in the freezer to freeze. Or if you are going to eat them right away just dish them up in mason jars so you can grab and go.

P.S. I would love to meet you on Facebook or on Twitter

Thursday, November 2, 2017

Pumpkin Pie Seeds

2 cups pumpkin seeds
2 tablespoons melted butter
3 tablespoons dark brown sugar
2 teaspoons pumpkin pie spice
Parchment paper

Preheat oven to 350°.
Take your clean pumpkin seed and mix them with butter, sugar and spices.
Place parchment paper on baking sheet.
Spread your pumpkin seeds on a baking sheet in a single layer over your parchment paper.
Bake for 30 min until the seeds are browned around the edges.
Let cool before serving.

I warn you they can become very addictive.

P.S. I would love to meet you on Facebook or on Twitter

Thursday, October 26, 2017


½ of  King Arthur French Style Sourdough starter (follow instructions on package)
1 cup water
3 cups flour + 8 tablepoons
2 teaspoons salt
2 teaspoons olive oil

In a standing mixer coat bowl with 1 teaspoon of oil.
Then pour in the starter, water, and 1½ cups of flour, just a couple of turns just till it's mixed in.
Add salt, and the remaining flour. It maybe sticky that's okay leave it like that.
Cover, and rest in a warm spot for 2 hours to rise double in size.
Rub remaining oil on a baking sheet.
Sprinkle dough with 2 tablepoons of flour.
Gently pull the dough out of the mixing bowl and place it on the baking sheet (flour side down)and dust the top with remaining flour.
Let it rest another 45 minutes. If you wish you can shape it.
Using a sharp knife cut the top to vent steam.
Preheat oven 450°.
Bake for 21 to 23 minutes until the crust is brown and firm to the touch.
Makes 1 loaf.

P.S. I would love to meet you on Facebook or on Twitter

Thursday, October 19, 2017

Apple Crumble

4 green apples
2 teaspoons cinnamon
1/4 cup brown sugar
1 teaspoon fresh lemon juice
2 packets cinnamon spice oat meal

Chop apples into bite size pieces and place in a medium sauce pan.
Mix cinnamon, sugar, and lemon juice in with apples.
Heat over medium heat till apples get semi soft about 7 to 8 minutes.
Mix in oat meal and serve.

P.S. I would love to meet you on Facebook or on Twitter