I know some of the links aren’t working, It’s taking me some time but all the links will be fixed soon and you’ll be able to pin from my site now! (yay!) Plus, the recipe index will come in handy to not only you but me! I totally forgot about that chicken tortilla casserole.. yum. And printable recipe cards! yay!
Holiday Sausage Rolls
November 7, 2015 by
Sausage rolls are mainly from England and Ireland, making appearances in a couple other countries as well. Basically they are sausages wrapped in pastry. A tasty finger food served for parties and holidays. Sausage rolls are usually made with puff pastry but I like making them with pie crust. Especially my pie crust 🙂 Super flaky, buttery, and makes my hubby one happy guy. My 8 year old is becoming quite the pie dough expert and I can’t wait to make these with her again for the upcoming holidays.
These are a great appetizer for taking to parties or serving before a holiday meal. You could even make them ahead of time, a few days even and rewarm in the oven before hand. If you want to make them further ahead of time, I would bake them, then freeze. Thaw in the fridge and then rewarm in the oven at 350 degrees. (You could probably bake straight from the freezer okay).
HOLIDAY SAUSAGE ROLLS
makes 32 pieces
Double pie crust dough, a double batch of this recipe
Egg wash (one egg beaten with 1 T water)
Filling Spices: (OR use a seasoned pork sausage and skip the seasonings.. but this makes them super yummy!)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried fennel
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried sage
Filling:
1 lb ground pork
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp cornstarch
1/2 cup breadcrumbs
1 egg
Grind spices in a spice grinder if desired. mix with remaining filling ingredients until well combined. Divide into quarters.
Roll out half of the pie dough on a lightly floured surface to about 9 by 13 inches. I have a silicone mat this size I use for a guide.
Cut in half lengthwise.
Shape one quarter of the filling into a log and place on the center of one of the strips of pie dough.
Repeat with another quarter of filling on the other half.
Brush the length of pie dough and wrap around filling snugly to seal.
Cut each roll into 8 equal pieces.
Place rolls on lightly greased cookie sheet. Cut slashes in top if desired and brush with egg wash.
Repeat with remaining half of dough and filling.
Bake at 375 degrees for about 15 minutes, or until meat is cooked through and pastry is golden and flaky.
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Birthday Scones
October 30, 2015 by
If ever there was a food that summed up my 8 year old I think this would be it. Sweet, fun, and lots of colorful sprinkles! 😀 She made these for a baking contest at our county fair this August and won first place! These are really a sweet biscuit and definitely something kids can make. My Biscuits 101 post can be found here for more tips and tricks if you haven’t made biscuits before or need help getting them to turn out better.
BIRTHDAY SCONES
2 cups flour
1/4 cup sugar
1/2 tsp salt
1 T baking powder
½ cup unsalted butter
½ cup sprinkles
¼ cup mini chocolate chips
¼ cup white chocolate chips
½ cup milk (more if needed)
1 egg
For egg wash:
1 egg
1 T cream
Preheat oven to 450 degrees.
Mix the flour, sugar, salt, and baking powder together in a medium bowl.
Cut in the butter with a pastry blender until smaller than the size of peas.
Stir in the sprinkles and chocolate chips.
Lightly beat the egg in a small bowl and mix with the milk.
Make a well in the flour mixture and pour in the milk.
Stir with a fork just until combined. Add an extra 1-2 T of milk if needed to bring dough together.
Pat dough on a lightly floured surface until about ½ inch thick. Cut with a 2- 2 ½ inch fluted circle cutter.
Place on an ungreased baking sheet, spacing circles so they are about 1/8 to 1/4 inch apart.
Combine the egg and cream for the egg wash, and brush tops of scones.
Bake for about 8-10 minutes or until golden brown.
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Peanut Butter Smore’s Pie
October 16, 2015 by
I taught my 4-H kids how to make this for our last meeting. It was pretty entertaining. 7 kids, 7 batches of chocolate ganache, graham cracker crumbs everywhere, and sticky marshmallows. I think they enjoyed it. It seems how much kids enjoy making something is a direct link to how messy it is! 🙂 They were trying to think of a twist they could put on the name for it to be Halloween themed, any ideas?
This is a rich, decadent pie so it will feed quite a few since you will only want a small piece… unless you’re a kid. And then you might want a big piece.
Of course, you might be full from licking the ganache off your fingers and spatula. Maybe.
Make sure you use a deep dish pie pan, or a tart pan. Otherwise you’ll have leftover ganache that won’t fit. That wasn’t a problem for any of the kids though…
PB SMORE’S PIE
For crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar
pinch salt
For filling:
1 cup heavy cream
11.5 oz bag milk chocolate chips (approx 1 1/2 cups)
1/2 cup smooth peanut butter
1 tsp vanilla extract
For topping:
marshmallows, large or small
Prepare the crust: Combine the crust ingredients and stir until well combined.
Press firmly into a 9 or 10 inch tart pan or deep dish pie pan.
Bake at 350 degrees for 8 to 10 minutes.
Prepare the filling: Bring the cream just barely to a boil over medium heat then pour over the chocolate chips.
Stir until smooth. Add the peanut butter and vanilla and combine well. Pour into crust and refrigerate for 1-2 hours until firm.
Top with marshmallows and toast. Either put under the broiler for just a couple minutes (Watch closely!) or toast with a kitchen torch.
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Sweet Pork Tostadas
October 9, 2015 by
If you haven’t made my sweet pulled pork yet, maybe this will change your mind. This was a big hit and will be making it on the menu pretty often. I love the combination of the sweet pork, smoky beans, and the freshness of the lime. If you have the pork made ahead of time in your freezer this is incredibly quick to whip together. I didn’t include amounts because you’ll want to use what your family likes. For us, one quart of the pork is plenty.
I used my homemade queso blanco cheese (I’ll share the recipe soon for you) but any crumbly Mexican cheese will do, like queso fresco too.
SWEET PORK TOSTADAS
tostadas (alternatively you can fry or bake corn tortillas)
sweet pulled pork
favorite black beans
tomatoes, diced
white onion, diced
cilantro leaves
lettuce, shredded
Queso fresco, or other crumbly Mexican cheese
fresh lime, for serving
Layer the meat, then beans, vegetables, then cheese on top of tostadas. Serve with lime wedges.
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Favorite Black Beans
October 9, 2015 by
My hubby does NOT like beans. But I’ve finally found a second way he likes them. The first being refried, and these being the second. While I prefer using dry beans, I’m not opposed to using the canned occasionally for the sake of getting dinner done on time. I love the smokiness the cumin gives and they literally take a couple minutes to cook up.
We like them on taco salad, in burritos and tacos, or served with enchiladas. Or my favorite, in Sweet Pork Tostadas.
FAVORITE BLACK BEANS
1/2 tsp olive oil
1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
1/4 cup diced white onion
2 garlic cloves, minced
1 tsp cumin
salt and pepper to taste
Heat oil in a skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
Add beans and cumin and stir to combine. Heat until warmed through, season with salt and pepper.
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Sweet Pulled Pork
October 8, 2015 by
This is one of those things I am so glad to have in the freezer when we have a hectic night and I am more parts tired mom than I am food blogger… okay, I’m always more parts tired mom… but some times more than others. 😀 Pork shoulder is a cheap cut, locally I can get it at United Grocers Cash and Carry (No, you don’t have to own a restaurant or have a business license to shop there) for around $1.50 lb. But you do have to get a pretty big bag of it. Winco is having a case lots sale through this week and has them for only 95 cents a lb. They weigh around 10 lbs each and do have a bone but it doesn’t account for much of the weight at all. I bought a few for the freezer (they came in sealed packages and can be frozen for up to 12 months) and went ahead and cooked one up for some freezer meals. From one 10 lb piece I got about 5 quarts. I freeze it in quart containers, that’s about right for our family. For best quality use the cooked pork within about 3 months.
SWEET PULLED PORK (For the freezer!)
10 lb pork shoulder (also called pork butt, pork picnic)
1 T onion powder
1 T garlic powder
1 T smoked paprika
1 T kosher salt
1 tsp black pepper
2 tsp chipotle powder (more if you want it spicy)
1 cup brown sugar
1 (12 oz) can root beer (or cola)
Place the pork in a large roasting pan. Combine the spices with the brown sugar and coat the pork with it. Pour the root beer or other liquid over the top. Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
Meat should be very easy to shred. I just stir it with tongs.
Remove from remaining liquid and cool if not using immediately.
Package in freezer containers or bags (I get about 5 quarts from this recipe) label and freeze.
To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
1 quart pork
1 cup root beer (or cola)
1/4 cup brown sugar
2 T tomato paste
Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.
USES:
Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls. Or my favorite, sweet pork tostadas!
If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.) This makes amazing sloppy joes as well.
Use as is to serve or heat with another sauce such as BBQ.
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Dreamy Orange Cream Cake Pops
October 5, 2015 by
My youngest daughter’s absolute FAVORITE candy are “orange creams”. And there is only one place to get them, at the amazing little candy shop Candy Babel. (If you are in the Portland Oregon area and haven’t been you’re missing out!) Lucy came up with these cake pops to enter in the county fair, trying to get as close to the flavor of orange creams as she could. They are pretty delicious! I guess the judges thought so too, since she got first place! Those are my Lime Poppy Seed Scones next to hers, which got first in the adult division!
We had such a fun fair experience this year and can’t wait to see what next year is like.
But back to cake pops, these have a smooth truffle center, a cake layer surrounding that (with tons of vanilla!) and dipped in white chocolate. And sprinkles… because everything Lucy makes has to have sprinkles 😉
Dreamy Orange Cream Cake Pops
For the orange truffle centers:
1/3 cup heavy cream
zest of 1 orange
1 ½ cups white chocolate chips
½ tsp orange extract
For the cake balls:
4 cups finely crumbled vanilla cake
1 cup vanilla frosting
1 vanilla bean
For assembling:
white candy coating or chocolate
orange sprinkles
lollipop sticks
Make the truffle center:
Heat the cream and zest in a small pot over low heat until just simmering. Add chocolate chips, cover and remove from heat. Let sit for 3 minutes. Stir until smooth then stir in the orange extract.
Refrigerate for 1-2 hours or until cold. Scoop into tablespoons and chill again. Roll until smooth and insert a lollipop stick halfway through. Chill.
Make the cake balls:
Cut the vanilla bean in half lengthwise and scrape the beans out with the back of a knife.
Mix into the cake with the frosting. Take a spoonful and flatten, then wrap around the truffle on a stick.
Chill until cold.
Dip in melted white candy melts and decorate with sprinkles.
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Lime Poppy Seed Scones
September 16, 2015 by
Sooo, I haven’t posted in awhile…. I was having some technical difficulties here. Turns out I just needed to do updates. I am so lost with technology. I am in my mid 30’s and have NEVER sent a text. I don’t even know how to check my messages on my cell phone. No joke. But you know what I can do? Bake scones 🙂 These won me first place in the King Arthur Flour Baking Contest at our county fair last month. Funny thing is, I entered the exact same scones in another scone contest at same fair.. and they didn’t even place. 🙂 I love them, with their bright citrus flavor and crunchy poppy seeds. I adapted them from my other version here. They are perfect with a cup of herbal tea.
LIME POPPY SEED SCONES (2nd version)
Lime juice powder adds a great citrus punch, but if you don’t have any handy (I have to order it online), just double the amount of lime zest.
2 cups flour
1/4 cup sugar
1/2 tsp salt
1 T baking powder
1 ½ tsp lime juice powder, optional
½ cup unsalted butter
zest from 1 lime
2 tsp poppy seeds
1 T lime juice
1 egg
1/2 cup cream (extra if needed)
For egg wash:
1 egg
1 T cream
2 tsp sanding sugar
Mix the flour, sugar, salt, baking powder, and lime juice powder together in a medium bowl.
Cut in the butter with a pastry blender until resembles the size of peas.
Stir in the zest and poppy seeds.
Combine the lime juice, egg, and cream in a small bowl or measuring cup, then make a well in the flour mixture and pour in.
Stir with a fork just until combined.
If needed, add additional cream, 1 T at a time. Gently knead to bring dough together.
Turn out onto a lightly floured surface and pat to ½ inch thickness.
Cut using a biscuit cutter (I like a 2 ¼ inch fluted circle).
Place on an ungreased baking sheet, spacing them 1/8 to ¼ inch apart.
Combine the egg and cream for the egg wash, and brush tops of the scones.
Sprinkle with sugar, and bake at 450 for about 10- 12 minutes or until golden brown.
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DIY FIFO Canned Food Storage Rack
August 27, 2015 by
I’ve been wanting a better system for storing our pantry/ food storage items but didn’t want to spend the money on one. The only ones I found were plastic or cardboard.. which lets be honest, no matter how well made will not last that long. I knew I wanted a FIFO style rack too. FIFO stands for first in, first out and makes food rotation a breeze. Not to mention you can fit a lot more in a small space. I wanted to make my own. And then I wondered why I was doing this to myself.
I started with the directions found here, then altered them to fit our shelving. Basically I made them deeper and longer.
You basically have two shelves at angles (so the cans roll forward) and dividers with slots cut for the shelves to slide through. Then add ends and a top.
I never got around to putting a guard in front, if you overfill this would be an issue but I don’t. I use the top for things I only keep a couple of in stock.
My main issue was getting the slots cut exactly right since they need to line up perfectly for the shelves to be able to slide through all of them. They need to be just so, because otherwise the cans will get crooked and stuck.
Luckily a friend came to the rescue with his plethora of tools and helped with that part. By the time they were actually together and finished they barely… BARELY fit on the shelves and I gave in and didn’t even sand or paint them. By that point I just wanted to put the dang cans in it and be done. I probably should have asked for help sooner but I was being stubborn. 🙂
Do I love it? Yes. Would I make one again? … maybe. Ask me in a few years.
