Crafts By Ellen

Thursday, March 22, 2012

Classic 7 Layered Casserole

Ingredients

3 pounds potato

1 1/2 tablespoons salt

6 hard-boiled eggs, peeled and sliced

1/4 pound butter

1 cup sour cream

6 ounces ham, sliced

6 ounces sausage (of choice), sliced

1 tablespoon paprika

Instructions

Drop potatoes in their skins in water and cover with 1 tablespoon of salt. Cook until fork tender; let cool and then slice.

Preheat oven to 350 degrees F.

Butter a deep casserole, and arrange a layer of potatoes on the bottom. Season with some of the remaining salt.

Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.

Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top.

Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserole has been refrigerated before cooking.

Wednesday, March 21, 2012

Dear Readers

As some of you may know, I used to have an Etsy and Artfire shops, due to medical issues I can't do as much crocheting as I used to, so I closed those shops. I still love my crafts and I would like to continue to feature fellow crafters. If you would like me to feature you, please contact me. I'll also continue to share recipes, great product finds and share the books that I'm reading. I hope you enjoy!

Mini Cupcakes - Perfect for Spring

You gotta just love mini cupcakes, they are the perfect size to ease that sweet craving and you don't feel guilty when you eat two! So let's dress them up with icing in spring colors and lots of sprinkles and have some fun! For me, spring is about being on the go, running kids here, there, everywhere! Cupcakes - well, they are so portable! So get out there, enjoy the warm weather and pack some cupcakes (why not?!).

Crescent Crust Chicken Pot Pie

Ingredients
3 boneless skinless chicken breasts, cubed
1 large potato, diced
3 mushrooms, diced
1/2 yellow onion, diced
1 can mixed vegetables, drained
1 can chicken gravy
1 can refrigerator crescent rolls
Old Bay Seasoning
salt and pepper, to taste
4 tablespoons olive oil

Instructions
Pre-heat oven to 350 degrees F.

Saute chicken in 2 tablespoons olive oil; season with seasonings. When chicken is cooked, remove from heat.

Saute potatoes, onions, and mushrooms in 2 tablespoons oil until potatoes are almost cooked through.

Combine chicken, potato mixture, more seasoning, gravy, and veggies, mixing well. Pour into a rectangular glass casserole dish and cover the top with crescent rolls. Bake for 35 minutes or until rolls are brown.

Tuesday, March 20, 2012

I Love My Kindle

If you can't decide if you should get a Kindle or not - let me tell you I just love my Kindle Fire! It is truly one of the best gifts I have ever received!

Saturday, July 31, 2010

Saturday's Sweet - Chocolate Chip Scones with Hazelnuts

Ingredients

2 cups all-purpose flour
1/3 cup packed brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1/2 cup buttermilk
1 egg
1/2 tsp. almond extract
1 cup semi-sweet chocolate chips
1/2 cup hazelnuts, chopped

Methods/steps

1. Preheat oven to 400 degrees F.
2. Butter a 9 inch diameter circle in the center of a baking sheet.
3. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
4. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, mix into the flour mixture.
5. Stir together buttermilk, egg, and extract. Add to the flour mixture, and stir to combine.
6. Mix in the chocolate chips and hazelnuts. The dough will be sticky.
7. Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.

8. Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Serve warm, or cool completely and store in airtight container.