Monday, December 31, 2012

Pizza Dough Recipe:

Tuesday, December 18, 2012

Things I am going to try for Christmas Appetizers, Dinner & Dessert

Happy Bread
(Adapted from Eva Toneva)
2 teaspoons dry instant yeast
1 tablespoon sugar or honey
100ml warm milk
500g all-purpose flour, plus extra for kneading and flouring
1 teaspoon salt
2 eggs, lightly beaten
150 ml warm milk (extra)
2 tablespoons olive oil
1/2 teaspoon vinegar or lemon juice
100 g butter, melted and cooled
1 egg yolk
2 tablespoons milk
1. Dissolve yeast and sugar in 100 ml warm milk, cover and leave in a warm place to rise 10 minutes.
2. In another bowl, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place in a greased bowl, cover with a towel and leave to rise in a warm place until doubled in volume - about an hour.
3. Punch risen dough and transfer on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough altogether.
4. Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
5. Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
6. Cut each roll into three pieces in this way - slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
7. Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
8. Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
9. Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool for 10-15 minutes before eating.
2 tbsp unsalted butter, melted
3 large eggs
1 cup (8 fl oz/250 ml) whole milk
1 cup (5 oz/155 g) all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb (500 g) Cheddar cheese, shredded
1 lb (500 g) chopped frozen spinach, thawed and drained
1/4 cup (1 oz/30 g) grated Parmesan cheese
1. Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
2. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder, and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
3. Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.

Deluxe Cocktail Sausages

1/2 c. butter
3 tbsp. brown sugar, packed
3 tbsp. honey
1/2 c. chopped pecans
8-oz. tube refrigerated crescent rolls, separated
24 smoked cocktail sausages

Preheat oven to 400 degrees. As oven is warming, melt butter in oven in a 13"x9" glass baking pan. When butter is melted, add brown sugar, honey and pecans; stir to coat bottom of the pan. Slice each crescent roll triangle into thirds. Roll each small triangle around one sausage. Place on butter mixture, seam-side down. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 2 dozen.
Warm Pimento Cheese and Chips
8 oz. cheddar cheese, shredded
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 tbsp. minced fresh parsley
½ cup finely diced roasted red bell peppers
Tortilla chips, for serving
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds, or until hot. Or put in a baking dish in a preheated 350 degree oven for about 15 minutes, or until heated through. Serve with tortilla chips. Makes 2 cups.



  • One 5-pound boneless chuck roast
  • Salt and black pepper
  • 1 large red onion, sliced
  • 1/4 cup cider vinegar
  • 4 tablespoons all-purpose flour


Preheat the oven to 450 degrees F.
Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.
When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy.
Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.)
Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened.
Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

Cranberry Pot Roast by Michelle



  • 1 tbsp vegetable oil
  • 3 lbs chuck roast (boneless beef)
  • 16 ozs tomato sauce
  • 16 ozs cranberry sauce
  • 1 tbsp prepared horseradish
  • 1 tsp mustard powder (dry)
  • 3 tbsps apple cider vinegar
  • 14 cup red wine


  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

Wednesday, December 12, 2012

Christmas Card Templates

Item 0580 =  2012 Snowflake Template Happy Holidays or Merry Christmas - you pick your wording
5x5 or 5x7  (single or double sided)

Item #0582 = Christmas Bright = single or double sided 5x7

Item 0593 = Merry Christmas Dotted Tree

 Item 0431 = We Wish You A Merry Christmas Hanging Snowflakes 
5x7 single sided - 5 colors to pick from

 Item 0466 = Joy & Peace Swirling Snowflake Template.
Single or Double Sided 5x7 (Merry Christmas or any wording can be substituted for Joy & Peace)

 Item 0867  = Merry Christmas Plain

 Item 0899 = 2012 Colorful Snowflakes 
5x7 single or double sided

Item 0467 = 5x5 Swirling Snowflake

 Item # 0870 = Holiday Season Filled with Peach & Joy
Double Sided 5x7

 Item #0872 = 2012 'Tis the Season
5x7 single sided

 Item #0873 = 'Tis the Season Snowflake
 Item #0874 = Damask Happy Holidays 
Single Sided 5x7

 Item #0875 = Scalloped Holidays

Item #0876 = Warm Holiday Wishes 
Single or Double Sided 
 Item #0877 = Happy Holidays Diamond Shape

Item 0488 = This BA can be made into a Christmas Card too!  Instead of name Merry Christmas goes there and all the birth information comes off and family names go in that spot!
Single or double sided 5x7

Item 0489 = BA information can be removed and Merry Christmas can be added
This is double sided 5x7

Item 0490 - 2011 Snowflake Merry Christmas Snowman 

Item #0901 = Merry Christmas Starry Holiday Sky
5x7 single or double sided


Item #0902 = We Wish You A Colorful Merry Christmas

Monday, November 19, 2012

Adorable Little Spencer by KJD

this adorable little guy had to be shown off ontop of his Detroit Firefighter Father's boots!  So cute.  
Note:  dad's hand was always on baby and never came off baby.  Photoshop'd dad's arm and hand out. Safety is always first with baby.

Saturday, November 17, 2012

Pumpkin Gingerbread Pie

Pumpkin Gingerbread Pie

1 2/3 cups pumpkin puree (canned or fresh)
2 Tbs. orange marmalade
3/4 cup sugar
3 Tbs. molasses
1/2 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
2 large eggs, lightly beaten
1 cup heavy cream

Preheat an oven to 425°F.
Make your favorite pie dough recipe, or buy is up to you!
The recipe that I love is here:

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water

On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using a fork make your pattern around dough edge.  Place in oven for about 10 minutes at 375 just so the shell is cooks and is not doughy.

 In a bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.
Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes.  Top each slice with a dollop of whipped cream.