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Quesadilla Hand Sized Pies Recipe

 

 

Here’s a great treat to serve at a part, dinner or just a snack which I found at the Tenderflake website which contain a few of my personal changes.

 

What You Will Need:

–   2 frozen deep dish pie shells

–   ½ cup of cooked chicken breast, chopped up

–   3 Tbsp of salsa

–   1/3 cup of grated marble cheese

–   2 Tbsp of sour cream

–   pinch of pepper

–   1 egg

 

What You Will Need to do:

1.   Preheat your oven to 400ºF.

2.   Remove the pie shells from the foil and let them thaw at room temperature for 15 minutes.

3.   Mix the cheese, pepper, chicken, salsa and sour cream together.

4.   Flatten the pie shells on a lightly floured surface.  Cut out four 3 1/2” round pieces from the shells.

5.   Separately the chicken mixture between the 8 pastry circles.  Place the mixture on half of each circle.

6.   Beat the egg and brush the edges of each circle.  Fold the pastry over the filling to create a half moon type shape.  Gently press the edges together with a fork.  Brush the top of each half circles with the egg.

7.   Bake for about 15 minutes or until it has turned golden.

 

**Note:  This is best served about the pies have been able to sit for 5-10 minutes before serving.

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Just Like Arby’s Horsey Sauce Recipe

 

Here’s another great recipe to make at home which is just like the restaurant version.

What You Will Need:

–   1 Tbsp of sugar

–   1 cup of mayonnaise

–   3 Tbsp of bottled horseradish sauce

 

What You Will Need to do:

1.   This is another easy one, just mix all the ingredients together and keep in a container, in the refrigerator.

DIY / Frugal Tip ~ Make Your Own Baby Food

 

Seriously, I can express how much money you’ll save by making your own baby food.  It so easy to make a large batch and divide into small portions of applesauce, mashed bananas or any other fruits or vegetables.  All you need to do is run the food through a grinder or blender first.  Freeze them in ice cube trays, pop out and store in freezer bags.

Make-Ahead Cheesy Bacon Mini Meatloaves Recipe

 

I think the name of this recipe speaks for itself.  I think this will be loved by all.

 

What You Will Need:

–   2 eggs

–   ¾ cup  milk

–   3 cups of lean ground beef

–   1 package of Stove Top Stuffing Mix for Chicken

–   ¾ cup  of shredded cheddar cheese

–   1/3 cup barbecue sauce

–   3 green onions, sliced

–   6 slices of bacon

 

What You Will Need to do:

1.   Whisk the eggs and milk in a bowl until blended.

2.   Add all remaining ingredients except bacon; and mix.

3.   Shape into 6 (roughly 1” thick) patties.

4.   Wrap bacon slice around edge of each patty.

5.   Wrap individually in plastic wrap and place in the freezer.

6.   Preheat your oven to 375ºF.

7.   Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray.

8.   Bake 40 to 45 minutes or until done.

 

Enjoy!

Pumpkin-Gingerbread Ice Cream Sandwiches Recipes

 

I know it’s starting to get chilly out and you’re probably not thinking about ice cream right now but for the little ones, this is the perfect Halloween treat! This homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin’s natural affinity for spices, such as ginger is a recipe that I found by Martha with a few changes.

What You Will Need:

– 1 cup of milk
– ½ cup of heavy cream
– ½ cup of milk caramel
– 6 egg yolks
– 1 Tbsp of cinnamon
– ¼ cu p of sugar
– ½ can of pumpkin
– ½ tsp of vanilla extract
– chewy gingerbread cookies

What You Will Need to do:

1. Bring the milk, cream, milk caramel and cinnamon to a simmer in a saucepan over medium heat, stirring often. Remove from heat.

2. Cover and let stand for about 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat and now set aside.

3. Prepare an ice-water bath; set aside.

4. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick for about 4 minutes.

5. With machine running, add hot milk mixture in a slow, steady stream.

6. Add pumpkin and vanilla and beat until combined.

7. Pour mixture through a fine sieve into a bowl set in the ice-water bath.

8. Freeze in an ice cream maker according to manufacturer’s instructions.

9. Sandwich ice cream between gingerbread cookies just before serving.

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