Category Archives: Snack

Sausage Rolls

sausge rolls

Sausage Rolls
Use pre made puff pastry sheets which come with a piece of plastic between each layer. Once you make the rolls, use the plastic to wrap two long rolls separated by plastic to make it easy to take individual rolls out of the freezer at a later date.
If freezing, roll and seal the rolls but don’t brush with egg. Once they are defrosted, brush with egg and cut to your desired size.
Makes 20 large sausage rolls or 80 mini rolls.
Ingredients
2 lbs. minced pork
1/2 onion, chopped very finely
¾ cup fresh white bread crumbs
2 teaspoons dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cayenne powder
1 teaspoon chilli flakes
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 egg, beaten
5 ready rolled puff pastry sheets, 25x25cm, defrosted
Method
Preheat the oven to 400degrees.
Combine all of the ingredients, except the egg and pastry, in a large bowl, mix really well by hand.
Lay the pastry out on your work surface.
Take handfuls of the sausage meat and form into long sausages to fit the length of the pastry sheets. The sausages should be around 3/4 thick.
Place one sausage at the top and one at the bottom of each sheet.
Using a large knife, cut across the middle of the sheet to give you two separate sausages.
Brush the beaten egg along the cut side, fold over the pastry and use a fork to press and seal the pastry where the egg is.
Repeat with all of the rolls. Brush the long rolls with egg.
Cut into your desired size and place on a baking sheet, bake for 25-35 minutes depending on size.

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Easy Truffles

Truffles

Sometimes I get hungry for just a bite of yum. Here’s an easy recipe for one.

Ingredients:
• 16 ounces high-quality chocolate (regular or sugar-free)
• 1 cup heavy cream
• 1-½ tablespoon butter, at room temperature
• 1 ounce liqueur or other flavoring (e.g., Kahlúa, Grand Marnier, vanilla)
Bring cream to a boil, then set aside. Melt the chocolate in a double boiler stirring the entire time until it is just melted. Add the cream in three additions. The chocolate will appear to separate a little, but just keep doing the additions as it will return to silky smooth. Pour the chocolate mixture into the bowl of a food processor, add the butter and emulsify or blend well. (I use a stick blender and am careful not to lift the end out of the chocolate when emulsifying.) Add liqueur, mixing till combined. Let stand at room temperature for 2 hours or overnight. Scoop 2 tablespoon-size balls with a melon baller or two spoons. Hand roll to a round shape, and coat with your favorite topping. Refrigerate truffles until ready to serve, then bring to room temperature for maximum flavor.
Yield: about 25 truffles

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2I also maintain another blog: godslittlemiraclebook.wordpress.com
I also maintain another blog: godslittlemiraclebook.wordpress.com

Baked Brie

baked Brie

Here is a yummy, quick recipe. I substitute pecans for walnuts.

Baked Brie
Ingredients:
1 can of crescent rolls
1 circle of brie
drizzle of honey
walnuts (optional)
cranberries(optional)
Take the crescent rolls and make a star at the base with all the individual pieces of the roll. Place the circle of brie in the middle of the star then wrap the crescent roll around the brie to completely cover the cheese. Bake according to the directions for your rolls. During this time that you cook the rolls the brie will soften/melt inside. Drizzle with honey and walnuts or cranberries for a festive look.
Serve with apples or crackers.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at Amazon.com.Kindle TheLateSooner'sDaughter-cover-mockup2

Maple Nut Granola

paleo maple nut granola

Ingredients
• 1 cup almond slivers
• 1 cup large coconut flakes
• 1 cup sunflower seeds
• 1 cup chopped pecans
• 6 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon sea salt
Directions
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper.
2. In a medium-sized bowl, place the almond slivers, coconut flakes, sunflower seeds and pecans.
3. In a separate small bowl, mix together the maple syrup, vanilla, cinnamon and salt.
Pour the sauce over the bowl of nuts and mix thoroughly.
4. Press the mixture into the pan. It will resemble a large bar recipe. Bake for 40 minutes.
5. Allow the granola to cool. Once cooled, break it into pieces and add chocolate chips and/or dried fruit if desired.
Yield: 4 cups

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Quinoa Pumpkin Seed Granola

Quinoa Pumpkin Seed Granola

Turn oven to 350 degrees

Ingredients:
3/4 cup rinsed quinoa (do not cook in water for this recipe)
1/2 cup pumpkin seeds
1/2 cup almonds or sunflower seeds
2/3 cup cranberries
1/4 cup honey
2 heaping tablespoons of coconut oil

Directions:
Put rinsed quinoa, pumpkin seeds, almonds or sunflower seeds, and cranberries in food processor.
Then add the honey and coconut oil. Turn on food processor until seeds and cranberries are chopped up.

Place ingredients in a glass baking dish (8 or 9 inch square) and put it in the oven for approximately 25 minutes until golden. Then leave out to dry on parchment paper until cooled.

Eat this granola with coconut or almond milk as granola cereal or bring it with you as a snack.

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