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Posts Tagged ‘Savvy Entertaining’

I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.

It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.

The come together in a hurry, are fast to make and use pretty simple ingredients.

You can make these “hungry man” size or even bite-sized for appetizers.

Here’s the easy-as-pie instructions:

Ingredients

 

Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).

 

Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.

 

If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.

Spoon filling onto the dough, then start folding dough around it.

 

Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.

 

Bake at 350 about 12 minutes, until golden brown.

 

Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.

 

Porky Pie Pockets

1 pound ground beef

1 pound ground pork

1 tsp. onion flakes

1 tsp. all-purpose seasoning

1/2 tsp. salt

2 tubes of crescent rolls (8 regular size)

1 small can cream of mushroom soup

2/3 cup shredded cheddar or colby-jack cheese

Preheat oven to 350 degrees.

Brown meat with onions, seasoning and spices.

Drain well.

Mix with cheese and soup.

Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.

Spoon filling onto dough. Fold dough around filling and pinch edges to seal.

Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.

Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!

 

 

 

 

 

 

 

 

 

 

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Host a seasonal Harvest Themed Party by incorporating the elements of the season.

Start with your invitations. You could do something fun like a making a simple scarecrow face. Cut a heavy piece of tan or yellow construction paper into a square. Turn the square so a corner is pointing toward you and one away from you.  Glue two wooden buttons or two pieces of candy corn near the middle for eyes and a gumdrop for a nose. Glue a piece of orange string in a smile for a mouth and then “stitch” over it with a black marker. “Stitch” around the edges of the square with the marker and add a little raffia bow at the top. On the back, glue your invitation. If you are creative with clip art, you could also create invitations that featured corn stalks, pumpkins, baskets of apples, or a harvest moon.

Decorations could include piles of pumpkins.

Think about what you have on hand you could dress up. Right now I’ve got miniature pumpkins surrounding the little cement bunny that stands guard at my front door. An old wheelbarrow, a child’s wagon, even an empty birdbath can be fun containers for pumpkins.

If you are going to put candles in pumpkins, I highly recommend the battery-operated variety. You don’t have to worry about fire issues that way. For something a bit off the beaten bath, take leaf shaped cookie cutters, pound them into the pumpkin with a rubber mallet, pull out with needle nose pliers and get ready for the compliments to roll in once you drop in a candle and illuminate your handiwork.

If you are doing a more formal plated dinner, you have to try this great idea for place cards. Write names of guests on mini pumpkins then using a small knife, follow the outline of the name and peel away the rind without cutting all the way through the pumpkin. Place a votive inside each one. What a fun way to let guests know the seating arrangement. You could also do this with words like “Welcome,” “Harvest,” “Bountiful,” and “Autumn” and place throughout your buffet.

You could also use baskets of apples. There is absolutely nothing on the planet that says fall to me like a wooden basket filled with shiny red apples. Use little baskets to display apples throughout your entertaining area.

Gather stalks of corn and have them stand sentinel by your front door. If you are going to be entertaining outdoors with a bonfire or some other fun activity, be sure to include decorations outside. Straw bales, especially when draped with a thick blanket, make perfect seating for outdoor events. Stack them up and cover with a colorful cloth if you need extra serving space.

Sprinkle fall leaves along your buffet table. You can even tuck a pretty leaf or two into the frame of a mirror or picture.

Bonus decorating tip – nuts and mini pinecones are your friends! They can be trailed along tables, nestled in bowls, poured into jars and stacked in boxes or baskets to create great fall accents. If you’ve got nothing else, at least have a basket of nuts!

Let the kids make a scarecrow and set him by the front door or somewhere sure to be noticed. Do include a few candles in safe and strategic places throughout your home that carry through the scent of fall like pumpkin, apple, maple or spice or use wall plug-ins.

For a simple menu, think about making a big casserole or a pot of hearty soup. Serve with easy herb bread, a fresh salad with chopped apples and toasted nuts, warm apple cider and bar cookies for dessert.

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With a blatant move of shameless self-promotion, I had to let you know that my latest romance, The Cowboy’s Autumn Fall, (book 4 in the Grass Valley Cowboys series) is now available for your reading pleasure.

You can find it on:

Kindle

Barnes & Noble

Smashwords

It will also be available in paperback in just a few days!

If you love fall, pumpkins, romance, sassy women and hunky cowboys – I hope you’ll check it out!

Here is a little description:

Brice Morgan thought love at first sight was some ridiculous notion of school girls and old ladies who read too many romance novels. At least he does until he meets Bailey Bishop at a friend’s wedding and falls hard and fast for the intriguing woman.

Bailey Bishop attends her cousin’s wedding with no intention of extending her brief visit to Oregon. Married to her career as a paleontologist, Bailey tries to ignore her intense attraction to her cousin’s best friend, Brice. Ready to return home to Denver, Bailey instead accepts the opportunity to explore a new dig site not far from the family’s ranch in Grass Valley.

Can she keep her feelings for Brice from derailing her plans for the future?

As the autumn season arrives, love falls on willing hearts at the Triple T Ranch.

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With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.

The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.

Great plan!

These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!

Enjoy!

Ingredients

Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

Pumpkin Pie Bites

Crust:

1./2 cup butter

3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)

1 cup flour

Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.

Preheat oven to 350 degrees.

Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.

Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.

Pumpkin Filling:

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1 egg

3/4 cup pumpkin

1/2 cup evaporated milk

Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.

Garnish with whipped cream and a dusting of cinnamon.

She Who Could Not Eat Just One

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