Home-Made Pop Tarts

A friend of mine, Eva, shared this recipe with me today and I am SO EXCITED to be able to make my own poptarts!!!! I don't like buying them at the store because they are loaded with preservatives and chemicals and don't have a real fruit filling - SO Here it is! You'll have to thank Eva Klassen for this:

Dough for pop tarts

1 c. milk
1/2c. vegetable oil
1 tsp.baking powder
1/8 tsp. baking soda
1 tsp.salt
1 egg

About 2 c. Flour
Add flour gradually until a soft dough forms. but not sticky.
Roll out dough cut in to squares

Add filling of your choice (I was thinking of just mushing up some strawberries or blueberries, etc)
Place another square on top of filling and pinch sides together
with your fork poke a few holes into the top. (to release air bubbles)
Bake at 350 F. Until golden brown..

Once cooled add topping and sprinkles!

Topping:
1 1/2 c. icing sugar
3 tbs. peanut butter or cocoa (can omit)
a touch of vanilla extract if desired.
milk till desired consistency ( about that of glue)

 TIPS
freeze them after they are baked and when your ready to eat them pop em in the toaster!! just remember to make them small enough to fit :

I mushed up some strawberries and bananas and used that as filling. Make sure to roll the dough SUPER thin it will rise a little tiny bit (probably because I used too much baking powder HAHA)

Oh! and I found a container that was kind of the shape of a pop tart and used that to cut the dough into the rectangles

Potatoes Romanoff

You'll need:
4 large potatoes, peeled and quartered
2 Tbsp butter
1 cup sour cream
4 green onions, clised
1 1/4 cups cheddar cheese, shredded
1 tsp salt
1/8 tsp black pepper
paprika, to taste

Boil potatoes until tender.  Mash with butter, sour cream, onions and 3/4 cup cheese, salt and pepper.

Place into buttered casserole.

Sprinkle with remaining cheese and paprika.

Bake, uncovered at 350F for 40 minutes.

Hashbrown Potato Casserole

You'll need:
2 lbs frozen hash browns, thawed
3/4 cup melted butter
salt & pepper
1 can cream of chicken soup
2 cups sour cream
1 onion chopped
2 cups shredded cheese (I recommend cheddar)
1 cup crushed corn flakes (or bread crumbs)

Preheat oven to 350F

Mix 1/2 cup of the melted butter, chicken soup, sour cream, shredded cheese.
Add hashbrowns, onion, salt and pepper, mix well

put in casserole dish

mix cornflakes with 1/4 cup butter then sprinkle on top of casserole

bake for 1 hour (until bubbling)

Scalloped Potatoes

8 potatoes
1 onion
3 Tbsp butter
4 Tsbp flour
2 cups milk
salt
pepper
chives
parsley
mozzarella cheese
parmesan cheese

Preheat over to 375F

Peel and slice potatoes and onion into very thin slices.

Melt butter in pan, add flour and milk heat until slightly thickened

pour some sauce into casserole dish.  Add layers of potatoes and onions with salt pepper chives and parsley.

add remaining sauce on top then sprinkle with cheese

cover and bake for 45 minutes

remove cover and bake 15 minutes

Broccoli Salad

you'll need

1 head broccoli
1 red onion
1/2 pkg fresh white mushrooms
1/2 cup raisins
tablespoon shelled sunflower seeds
1 1/2 cup Miracle Whip
1/2 cup sugar
1 1/2 TBSP white vinegar

Chop onion, slice mushrooms.

Mix Miracle Whip, sugar and vinegar.

Combine all ingredients.

Marinate in fridge overnight.

Pasta Salad

2 cups colloured fusilli
2 tomatoes, diced
1 green onion, diced
1/2 green pepper, diced
1/3 cup cucumber, diced

Dressing:
1/3 cup ketchup
2/3 cup sugar
1/2 cup oil
1/4 cup vinegar
1 tsp salt
1/4 tsp pepper
1 tsp paprika

Cook and drain pasta.

Mix in vegetables.

Mix together ingredients for dressing.

toss dressing and pasta.  Chill before serving.

Jamie Oliver's Spaghetti with Prawns (Shrimp) and Rocket

You'll Need:

455g dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• 1–2 dried red chillies, crumbled
• 400g peeled raw prawns
• 1 small wineglass of white wine
• 2 heaped tablespoons sun-dried tomato purée, or 6 sun-dried tomatoes blitzed in a blender
• zest and juice of 1 lemon
• 2 handfuls of rocket, (Arugula) roughly chopped


Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.

Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes.

When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.

Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.