Strawberry Apple Crisp

Ingredients:

Filling:

2 large granny smith apples, pealed and cubed

2 cups frozen strawberries, thawed

1/2 cup brown sugar

2 TBSP flour

Topping:

1/2 cup flour

1/2 cup quick oats

1/4 sliced almonds

1/2 cup brown sugar

1 tsp cinnaman

1/4 tsp sea salt

1 stick unsalted butter, cut into cubes

Directions:

1. Spray 8x8 inch glass baking dish with Pam or coat with butter
2. Toss berries, apple, brown sugar and flour in a bowl
3. Pour into prepared dish
4. Add all topping ingredients in a food processor and pulse until butter bits are peas size
5. Sprinkle topping onto fruit
6. Bake at 375 for 35 minutes
7. Serve with Romanoff sauce, vanilla ice cream or whipped cream

Posted by Buffie

Ham and Swiss Quiche

Ingredients:

1 refrigerated roll-out pie shell

6 eggs

1 cup heavy cream

1 cup finely chopped ham

1 cup finely shredded Swiss cheese

1 tsp each garlic powder, salt and pepper

1/2 tsp Herbs de Provence

Directions:

1. Preheat oven to 350
2. Roll out crust and place into a deep dish pie pan
3. Crimp edges
4. In a large bowl, combine eggs and heavy cream by whisking into a froth
5. Add all remaining ingredients and mix well
6. Pour into prepared pie dish
7. Bake for 35-45 minutes until top is golden brown
8. Let rest 5-10 minutes before serving

Strawberries Romanoff

Ingredients:
1/2 cup sour cream or plain yogurt
4 tablespoons light brown sugar
1 tablespoon brandy and / or 1 tablespoon vanilla
1/2 cup heavy cream 4 tablespoons confectioners sugar
2 cups fresh strawberries or other seasonal berries

Directions:

1. Mix sour cream, brown sugar and brandy in a bowl
2. In a separate bowl, whip cream until it starts to thicken. Add sugar and whip until thick
3. Carefully, fold cream into sour cream mixture and blend well
4. Serve with fresh berries

Other Serving Suggestions:

• Use as a topping for pancakes, waffles or cakes
• Make a Trifle by layering it alternately with pound or angel food cake or lady fingers, fresh berries, and strawberry or raspberry glaze

Posted by Buffie

You can 'B' Creative - How to Make your own Scrapping Designs

I have posted some creative designs on the B-Creative page using scrapbook paper and crosses. My daughter, Kalie, is the crafter/designer of these designs. She has put together a list of steps in order for for you to create your own designs. You can B-Creative!

Choosing your picture Frame
1. Choose a picture frame that would work well in a blank area of a wall or even set on an empty table.
2. Choose a picture frame that will work well with the scrapbook colors that you use.

Choosing scrapbook paper
1. Be sure to choose 4 or more different scrapbook pages within the color scheme of the room you are adding it to.
2. Choose a couple pages with a bold pattern, but have at least one paper in a neutral solid tone. It is important to incorporate texture in these neutral, solid papers. For example, in the picture provided, there are four bold patterns, and three plain colors with varied textures.

Assembling
1. Rip your papers into varied sizes and shapes (pieces can vary depending on the size of your frame.

• If you are using a 5x7 frame, pieces of paper should be no larger than one inch squares in area. If you are using an 8x10 frame, pieces of paper should be no larger than two inch squares. If you are using larger frames (11x14 and 16x20), pieces can vary two to three inch squares in area.

2. Glue the pieces down on your piece of foam board using your glue stick.

• There is no particular order, but be sure to overlap each color in different ways.
• Assure that all edges are secured with glue

3. Continue gluing pieces assuring that you vary the pieces to equally distribute the colors and textures of paper.

• Assure that all edges are secured with glue.
• You may add small pieces of color where needed on the top if you find an area where you are missing a specific color or texture.

4. After the board is covered, paint on the decoupage mixture in two coats.

• Be sure mixture has more glue than water (preferably 2 tbsp glue – 1 tbsp water). This will create a shine and ensure that the paper stays down.

5. Allow the board to dry completely after the decoupage is applied.

6. Place your accent piece in center of foam board and fasten with hot glue.

WARNING : Use caution with hot glue gun as they will cause burns.

7. Place foam board back into frame and your masterpiece is complete!

posted by Belinda

Butterfinger Sand Art Trifle

Ingredients:

1 box chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 lg. box instant chocolate pudding mix
3 cups milk
1 lg. tub Cool Whip or 2 cans of Ready Whip
1 pgk Reese’s Peanut butter Cups (6)
2 Butterfinger candy bars

Preparation:

1. Make cake according to package directions using 8 inch round pans. Set aside to cool.
2. Make pudding according to package directions. Chill in fridge at least 5 minutes.
3. Grind Butterfinger candy bar by blitzing in a food processor, blender, or placing in a plastic Ziploc bag and pounding with a rolling pin to the consistency of sand.
4. Crumble Reese’s by blitzing in a food processor or using a knife to cut into small pieces.

Assembly:

1. In a trifle dish or clear glass bowl, push one cake round to the bottom of the dish until all air is released.
2. Add a layer of Cool Whip or Ready Whip, making sure to push the whip to the sides to create a visible line around the dish.
3. Add layers of Butterfinger sand, Reese’s and pudding in the same manner, reserving some Butterfinger sand for the top to decorate.
4. Embellish the top using Cool Whip and Butterfinger sand.
5. Chill at least 1 hour.

Recipe Notes:  This is my son's favorite dessert (well, it's ALL the kids favorite!).  They literally knock each other over trying to be the first in line to get a plate.  If I don't make it for Christmas dinner dessert, I might as well take back all my presents!  It's easy and looks beautiful.  Everyone will be impressed if you make this.

posted by Buffie

Heavenly Dark Chocolate Cookies

The chocolateliest cookies you will ever eat! A cross between the best part of a brownie...the corners....crunchy and chewy on the outside and soft on the inside, and a cookie. I often make a cookie dough, bake a dozen or so, and place the rest of the dough back in the fridge or freezer.  That way, I can pull out them out and make warm, yummy cookies whenever I have the craving.

Ingredients:

4 oz unsweetened chocolate bar, chopped

1/4 cup unsalted butter

1 1/2 cups AP flour

1/2 cup Dutch process cocoa powder

2 tsp baking powder

1/4 tsp salt

4 large eggs

2 cups granulated sugar

1 tsp vanilla extract

1 1/2 cups mini semisweet chocolate chips

v  Essential Tool:  Medium Scoop or melon baller

Directions:

1. Melt the chocolate and butter over a double boiler, stirring often
2. Set aside to cool
3. In a bowl, stir together flour, cocoa powder, baking powder, and salt
4. In a mixing bowl, combine eggs, sugar, and vanilla. Beat on medium speed with a hand or stand mixter until light in color, fluffy and thick (about 3 minutes)
5. Add melted chocoalte mixture and blend until combined
6. Add dry ingredients 1/2 cup at a time until all incorporated
7. Stir in chocolate chips
8. Cover with plastic wrap and chill at least 2 hours
9. Preheat oven to 325º
10. Scoop cookie dough in a mounded round onto a greased cookie sheet using the medium scoop or melon baller
11. Bake 13-14 minutes or until they feel firm when lightly touched
12. Cool on wire rack

Posted by Buffie

Buffie’s Famous Pizza

Ingredients:

Sauce

1 15 oz. can tomato sauce

1 15 oz. can Italian style diced tomatoes

1 small can Italian style tomato paste

2 TBSP port wine

2 TBSP sugar

2 tsp garlic powder

1 tsp oregano

1tsp marjoram

1tsp basil leaves

Salt & pepper to taste
Dough

1 TBSP Dry active yeast

1 TBSP honey or sugar

1 C very warm water (180º)

1 TBSP oil

3-4 C flour

1 tsp salt
Butter Wash

½ Cup melted butter

1 TBSP garlic powder
Toppings

Mozzarella cheese

Parmesan cheese

Fresh garlic

Pepperoni

Onions

Mushrooms

Pineapple

Canadian bacon

Olives

Anchovies

Hamburger

Green peppers

Green peppers

Italian sausage

Directions:

1. Add all ingredients for sauce into a small saucepan
2. Simmer for at least 1 hour
3. Meanwhile, in a small bowl, mix yeast, honey and water
4. Let sit 10 minutes. (This will create a foam on the top of the mixture. If this does not happen, your yeast was dead or your water was too hot)
5. After 10 minutes, add oil and stir
6. While yeast is activating, add flour and salt into a large bowl
7. Pour yeast/water mixture into flour bowl
8. Stir with a spoon
9. When incorporated, pour onto a well floured surface and start to kneed (about 5 minutes)
10. Place dough in a large greased bowl
11. Cover with a clean towel and place in warm, dry place. (Your oven is good )
12. Let dough rise for 1 hour
13. When done rising, pat dough down and roll out with rolling pin
14. Place on a baking brick or pizza pan
15. Roll edges of dough to form the crust
16. Add 1 cup of sauce to crust and spread with a spoon
17. Sprinkle with a generous amount of mozzarella cheese and toppings as desired
18. Bake at 425º for 20-25 minutes
19. Remove from oven and brush the crust with butter wash

Video: How to Knead Dough

People often call me up and say, “If I bring all the ingredients, will you make pizza?” I always say yes, but it’s really not that hard to do. I think they just miss my company!

Posted by Buffie

Ingredients for Miracles

Love, faith, and expectation are the

essential ingredients for miracles.

Let's get cooking!

People Who Inspire Us

Fruity Chicken Salad

Ingredients:
6 boneless, skinless chicken breasts
1 20 oz. can pineapple tidbits and its juice
1 cup seedless red grapes cut in half
2 TBSP sweet pickle relish
½ small red onion, finely chopped
1 c mayo
½ c finely chopped pecans if desired
1 glove fresh garlic, minced or 1 tsp garlic powder
1 tsp salt and pepper

Directions:

1. Season chicken with salt, pepper, and garlic




2. Bake @ 350° for 30 minutes




3. Set aside to cool or refrigerate until ready to use




4. When chicken is cool enough to handle, trim off all excess fat and gristle




5. Place chicken in a food processor with sharp rotating blade. Pulse until chicken is ground into small bits




6. In a large bowl, add chicken and all other ingredients and mix well. More salt and pepper may be added at this time, if desired




7. Chill overnight or at least 3 hours




8. Serve on a bed of lettuce with crackers, or oat-nut bread

Recipe Notes: I don't like to brag but...Friends have offered to pay me once a week to make this recipe for them. It is hands down the best chicken salad I have ever eaten. It makes a lot, which is great cause people will be fighting you over it!
The most important tip I can give is to make sure you chill it overnight. It's just not the same if you don't.

Posted by Buffie

World’s Best Chicken Pot Pie-Adapted from Paula Dean's Recipe

Ingredients:

2 pkgs. frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
1-2 tsp salt, pepper and garlic powder
4 TBSP butter
2/3 cup all-purpose flour
1 quart heavy cream
2 TBSP chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen mixed vegetables, thawed
1 Pinch fresh grated nutmeg, optional


Directions:

Crust:

1. Preheat oven to 350 degrees°.
2. Cut one sheet of frozen puff pastry into 1-inch strips, 8 inches long. Do the same with the other sheet, only cut the strips in half.
3. On a large cookie sheet, weave strips into a lattice large enough to cover each potpie.
4. Brush with beaten egg.
5. Bake for 10-15 minutes, or until dough is golden brown.
6. Remove from oven and tent with foil.

Filling:

1. Sprinkle chicken with seasonings.
2. Bake it in the oven 350° for 30 minutes
3. Remove from heat and cut into chunks. Alternatively, you may use precooked leftover chicken.
4. In a large saucepan, melt butter
5. Add onion and sauté until tender
6. Add garlic and sauté 1 minute
7. Add flour and stir 2 minutes
8. With a whisk, slowly add cream, while stirring constantly, until well blended
9. Whisk in chicken base and nutmeg
10. Stir in cubed chicken and vegetables
11. Fill 4 individual baking ramekins
12. Top with pre-baked crust
13. Place ramekins back in oven for 5 minutes to heat everything thoroughly
14. Serve

Recipe Notes: Adapted from a recipe by Paula Dean, this is the most flavorful pot pie I have ever eaten.  My neices beg me to make this every time they come to visit.  It is also just gorgeous to serve at dinner parties.

Posted by Buffie

Standing Rib Roast

Ingredients:

1 Standing Rib Roast (1 rib per 2 people for generous portions)
(Ask your butcher to cut the ribs off the roast and tie back on. This will make the roast taste wonderful, and makes carving a breeze)

6 cloves garlic, minced

3 stalks rosemary

¼ cup Dijon mustard

1 tsp salt and pepper

½ - 1 cup flour

2-4 cups beef broth

Directions:

1. Loosely cover meat

2. Let stand and come to room temp for 2-4 hours

3. While meat is resting, mix remaining ingredients in a bowl and refrigerate to marry flavors

4. Once meat has rested, preheat oven to 450°

5. Pat dry and spread mustard mixture all over the meat

6. Place roast, rib side down, in a heavy, large roasting pan with sides at least 3 inches deep

7. Insert meat thermometer into thickest part of the beef

8. Place in oven and sear the roast for 15 minutes

9. Lower heat on oven to 325°

10. Bake according to charts below

11. Remove from roasting pan, tent loosely with foil and let rest at least 15 minutes before carving

Gravy:

1. Place roasting pan with cooking juices on the stove or transfer to a large pot.

2. Whisk in enough flour to thicken ( ½ to a full cup)

3. Cook for 1-2 minutes

4. Slowly begin to whisk in beef broth until all incorporated

5. Season with salt and pepper, if desired

6. Simmer 5-10 minutes until thicken, stirring consistently

Alternately, you can add broth to the cooking juices for an Au Jus, or serve with a horseradish sauce.

This succulent meal looks intimidating, but it is actually very easy.  We love to make it along with Yorkshire pudding; and English (or New Zealand if you live in my house) version of a pop-over.  They are great to sop up the dark, rich gravey.

Meat Temperatures
Rare	120° - 125°		center is bright red, pinkish toward the exterior portion
Medium Rare	130° - 135°		center is very pink, slightly brown toward the exterior portion
Medium	140° - 145°		center is light pink, outer portion is brown
Medium Well	150° - 155°		not pink
Well Done	160° or above		uniformly brown throughout
Approximate Weight		Total Estimated Time (Hours)		Meat Thermometer Reading (Rare)
2 ribs/4 - 5 lbs		60 to 70 minutes		120°
3 ribs/6 - 9 lbs		1 ½ - 1 ¾		120°
4 ribs/10 - 13 lbs		1 ¾ - 2 ¼		120°
5 ribs/11-16 lbs		2 ¼ - 2 ¾		120°
6 ribs/16 -18 lbs		3 - 3 ¼		120°
7 ribs/18-20 lbs		3 ¼ - 4		120°

Posted by Buffie