I love making appetizers using the frozen miniature phyllo tart shells. They come together in no time at all and make such a nice presentation. These little appetizers are always a hit every time I serve them! Brie Leek Tartlets 1 medium leek, white part only finely chopped 1 garlic clove, minced 3 Tbsp butter ½ cup heavy whipping cream Salt and pepper to taste Dash of ground nutmeg 1 package (1.9 oz) frozen miniature phyllo tart shells 2 oz Brie cheese, rind removed In a small skillet sauté the leek and garlic in the butter until tender. Add the cream, salt, pepper and nutmeg and cook and stir for another 1-2 minutes or until thickened. Place the tart shells on a baking sheet. Slice the cheese into 15 pieces; place one piece in each tart shell. Top each with 1 ½ tsp of the leek mixture. Bake at 350 for 6-8 minutes or until the tartlets are heated through. Serve immediately. Leftovers can be refrigerated. Makes 15 appetizers.
Our Simple Homestead Blog Hop #61 It’s been a great week! The garden is beginning to produce and I finally feel like I’m caught up on the major garden chores! How about you? Summer seems to be flying by, hope you’re taking time to enjoy the flowers! Please join us this week for Our Simple Homestead Blog Hop! Thank you for sharing your homesteading, homemaking, and homeschooling posts with us each week! It’s so much fun to read your hints, tips, and happenings! Have fun exploring all the great ideas everyone has shared with us! Here are the co-hosts of Our Simple Homestead Blog Hop. Tracy at Our Simple Homestead Facebook Twitter Pinterest Google+ LinkedIn Sandra at Clearwater Farm Facebook Pinterest Instagram Google+ Nancy at On The Home Front Facebook Twitter Pinterest Instagram Google+ Kathi at Oak Hill Homestead Facebook Pinterest BlogLovin LeeAnn & Alex at One Ash Homestead Facebook Twitter Pinterest Instagram (Remember – If you would like to be featured, be sure to link back to the hop otherwise you will not be featured!) Most Clicked On Post From Last Week: 4 Things To Learn From the Amish about Staying Healthy My Most Favorite Post From Last Week: Choosing Voluntary Simplicity Please Read More […]
Remember when you were little and you couldn’t wait for summer to arrive. When school finally got out it seemed like there were endless days to enjoy the beautiful warm weather of summer. Why is it now as an adult that summer just seems to slip through your fingers? Being a gardener summer is full of things to do, getting the gardens ready, planting seeds, keeping ahead of the weeds, watering and then of course the harvest. As the weather warms up the spring flowers begin to flower – daffodils, forsythia, creeping phlox and then the iris. I try to take notice and enjoy the colorful blooms because soon they are gone, only to be replaced by different flowers such as the summer day lilies. One bloom after another and the summer hastens by. This summer seems to be flying by faster than usual. I don’t know why but it may be because we have several trips planned. We also have weekends blocked for company coming to visit. Our home is still on the market, but there hasn’t been much interest. My husband is looking for work and we’re praying for a buyer for our home. The days are full of various projects, Read More […]
While it seems counterintuitive, there are more fatalities on the road during the summer and fall than any other time of year, with August and October being the worst. In 2014, there were at least 500 more fatalities per month during the summer than there were during most winter months (excluding December — the holidays skew the statistic slightly). In fact, the summer has been referred to as the “100 deadliest days” especially for teens, as teen driving fatalities increased 16% during the 100 days between Memorial Day and Labor Day. Why are there more deaths during the summer? In the warmer months, there is more construction, people wanting to take vacations, teens on the road, bicycles and motorcyclists, and people have this idea of fearlessness due to the warm sun and seemingly ideal conditions. It is important to be just as vigilant in the summer as you are in the winter. Being a better driver could save your life. Read on to learn how you can drive just a little safer. Slow Down You don’t really need to drive 10 over the speed limit in order to arrive at your destination faster. In fact, if you are going Read More […]
What are compotes you may ask? Compotes are fresh or dried fruits slowly cooked in sugar syrup to retain their shape. They frequently contain wine or liqueur. Remember all those sour cherries I picked last week? I have a double batch of Sour Cherry Cordial sitting on our counter and I also wanted to try making Cherry Compote. The suggested uses were serving it over a slice of cheesecake or pound cake. Sounded good to me! Well the recipe was so delicious I immediately made a second batch. We’ll be lucky if this lasts until the winter! Hopefully you can find an orchard near you where you can pick sour cherries! Cherry Compote 1 cup dry red wine 2/3 cup sugar 2 tsp lemon juice 4 cups fresh or frozen pitted sour cherries 1 Tbsp cornstarch 1 Tbsp water 1 Tbsp Sour Cherry Cordial or Kirsch Before you start prepare some jars for canning using a water bath method. Place the wine, sugar and lemon juice in a medium saucepan. Bring to a boil over high het, stirring to dissolve the sugar. Add the cherries and return to a boil. Reduce heat and boil gently, uncovered for 15 minutes, stirring Read More […]
I am always looking for ways to improve upon a recipe but once in a while you find a recipe that needs no improvement. This cornbread recipe is perfect just the way it is. Best Ever Cornbread ¼ cup honey 1 cup buttermilk 1 egg 1 cup yellow cornmeal 1 cup flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 Tbsp melted butter In a bowl beat together the egg, buttermilk and honey. In a second bowl mix together all the dry ingredients. Combine all the ingredients together in one bowl including the melted butter and mix well. Spread the mixture into a buttered 8-inch square pan and bake at 425 for 20 minutes. Delicious with a bowl of chili!