TOASTED ONION SALISBURY STEAK SLIDERS & BONUS HOMEMADE ORANGE CRANBERRY SAUCE

I made this recipe last week when I was trying to clean out the pantry and the fridge and was quite pleased with the results.  I never hesitate to experiment and/or substitute what I have on hand for what a recipe traditionally calls for.  We are usually (99% of the time) quite happy with the change up of ingredients.

TOASTED ONION SALISBURY STEAK SLIDERS
2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

  • Pour milk over tortillas and let sit for an hour.
  • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
  • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
  • Hand form 6 small steaks.
  • In a large skillet, melt butter.
  • When sizzling, add onions and pepper and saute’ until caramelized.
  • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
  • In a saute’ pan, bring broth to a simmer.
  • Sprinkle flour into broth while constantly whisking until slightly thickens.
  • Lower heat, transfer steaks into broth mixture and top with onion mixture.
  • Serve over mashed potatoes.

Since Thanksgiving is so close and Linda did a wonderful apple cranberry sauce yesterday, I thought I would share how very easy it is to make homemade cranberry sauce.

CRANBERRY SAUCE
1/2 cup orange juice with pulp*
1/2 cup pineapple juice*
1 bag cranberries
2 cups sugar
¼ teaspoon cinnamon
1 teaspoon orange peel
Wash cranberries and drain in colander. Mix orange juice and sugar in saucepan until dissolved. Add cinnamon and orange peel. Stir well, Add the cranberries and simmer over medium high heat until bubbling, stirring often. When the mixture begins to boil, reduce heat. Cook 10 minutes uncovered or until all cranberries have ’popped’. Sauce will thicken as it cools. Can be stored in the refrigerator for a week or frozen for future holidays.

Yields: 2 cups
*You can use ALL orange juice if you prefer

***I like to make a double batch at Thanksgiving and freeze half for Christmas.

    CHOCOLATE COVERED CHERRIES

    I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

    1 cup butter, melted
    1 can sweetened condensed milk
    3 pounds confectioners sugar (about 8 cups)
    3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
    1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

    • Combine butter and milk until smooth.
    • Gradually add in confectioner’s sugar until a soft dough forms.
    • Roll into 1 inch balls and flatten into 2 inch circles.
    • Place a cherry in the center of each one.
    • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
    • Melt chocolate until smooth and dip each ball into the chocolate.
    • Place on wax paper until cool and sprinkle with sprinkles.
    • Cool well. 

    Important NOTE:  After about 2-3 days the white centers turn to liquid just like the Queen Annes – YUMMY!

    Honey Wheat Sunflower Dinner Rolls

    Hi everyone!

    This is Alexis from NibbleMeThis. I’m posting for Fire Day Friday this week because Chris is tied up moving one of his out of town offices this week.

    Ya’ll probably know I got my own Big Green Egg a while back and this is one of my favorite rolls I have made on it. I used this recipe for Honey Wheat Sunflower Bread but only made one loaf and it is a wonderful bread recipe.


    But I used the other half of the dough to make dinner rolls. I knew I was going to love it but was surprised how much Chris and the boys liked it because they are “white bread” kind of dudes. The rolls had a bit of sweet to them and the sunflower seed kernels added a nice texture.

    Oh yeah, this was funny. One of our older son’s friends was eating one when I mentioned they had sunflower seeds and he about choked, asking, “Am I supposed to be spitting the shells out?” because he thought the sunflower seeds were in the shells.


    Honey Wheat Sunflower Dinner Rolls
    adapted from Lillian Wittler’s Honey-Wheat Sunflower Bread

    2 cups warm water (120-130f)
    2 3/4 cups bread flour
    2 packages active dry yeast (quarter oz each)
    1 Tbsp white sugar
    2 cups whole wheat flour
    1 cup quick oats
    1/3 cup instant dry buttermilk powder
    1/4 cup butter, melted and cooled
    1/4 cup creamed honey (you can use regular but I like creamed better)
    2 tsp salt
    1 cup sunflower kernels (unsalted)
    2 Tbsp agave nectar
    2 Tbsp unsalted butter, melted

    I use a Thermapen instant read thermometer to make sure my water is the right temp.

    Mix the warm water, 2 cups of the bread flour (not the whole 2 3/4 cups), yeast and sugar in your mixer bowl. Beat for 3 minutes on low (Speed 2 on my Kitchenaide).

    Cover with a tea towel and let it rise until it has doubled. The recipe said 30 minutes but mine took more like an hour.

    Fold in the wheat flour, oats, dry milk, butter, creamed honey, and salt.

    Stir in the sunflower kernels and as much of the remaining bread flour to get a good consistency. I ended up only using maybe 1/2 cup.

    Put on the dough hook and kneaded it until it all held together and pulled cleanly from the sides of the bowl, about 6-8 minutes.

    Take out of the mixing bowl and put it into another greased bowl then turn once. Cover and let rise until doubled, about another 30-45 minutes.

    Punch down and divide into two.

    I shaped one half for the bread loaf plan. The other half I made into equal golf ball sized balls. I put them in a greased, stone ware pie pan and let it rise until doubled again (about 30 minutes).

    When that is happening, I started my Big Green Egg and set it up for baking at 375f but you could do it in your oven.

    Place in your oven or Egg and cook for 20 minutes uncovered. Then cover it with foil and go another 15 minutes until a cake tester comes out clean.

    Brush with a 50/50 mix of Agave nectar and melted butter.

    Remove from the grill/oven and cool on a rack.

    This one is tasty and would be a great way to serve something different than the same old dinner roll this Thanksgiving.

    Pomegranate Deviled Eggs

    Don’t you love the colors…

    Mardi Gras Purple and Gold came to mind when I saw these… Or Minnesota Vikings (Brett Favre…. really, does anyone think that was a good idea???), LA Lakers or Washington Huskies.  For a select area of the country, these colors could be the big hit of a sports themed party.

    And very easy.

    First, I guess the why question comes up.

    I am toying with ideas.  I was selected to host a POM WONDERFUL Pomegranate themed party.  If all goes well, fame, glory and valuable prizes will be winging my way.  If things don’t…. well, I still got a big bunch of Pomegranates, lots of bottles of POM Wonderful Juice and I got to spend a week pondering what if…

    Like what happens if you soak a hard boiled egg in Pomegranate juice for a day.

    OK, only a few more days till the party and I get to be normal again.

    But wait…  Have you sampled POM juice?  It has a very distinctive taste.  Tart, tangy a little sweet filled with taste.  Did the marinade affect the taste of the eggs.
    You BET!  That Pom Tang makes these unusual (in a good way), unexpected (always a good thing) and they make a fun presentation!

    No big secret… Only slightly hard part os to get Pomegranate Juice.  Sure, you could buy a bottle, but where’s the fun???
    Pomegranates are in season now, stores are full of them.  Don’t be scared…  be experimental!

    To get at the good stuff, there are 6 easy steps…


    Step 1 is to cut.  

    Just a bit off the top....

    Look at the photo, cut just about an inch from the top, and slice all the way through.


    Step 2 is to SCORE

    OK, if you look close inside the Pomegranate, you will see white membranes. these membranes hold the seeds, and are what attaches the seeds to the fruit, which is attached to the branch, the trunk, the roots and the nutrients that feed it. It’s the cycle of life without a Lion. Scoring means to cut down through those membranes. Keeps the arils intact and less mess. Leave the last 1/2 inch uncut so you can…

    Step 3 is to Open

    Now we’re at the good part.

    Feel free to taste test the little seed sacks. FILLED with juice, sweet, a little tangy and ready to eat! But to actually cook with them, we need to open it up, just peel down the sides. Now, you can see all the seeds, all the arils.


    Step 4 is to Loosen

    If you are afraid of the mess, you can use a spoon for this step. But let’s get Zen with it. Be the Pomegranate… Feel the Pomegranate.. Live the Pomegranate lifestyle. get in there and pop the arils off with your thumb.

    Just a small word of caution with this step. Wear an apron, or be very careful. The juice is wonderful, but it does stain. Work with the sides of the pomegranate towards you and the seeds away, when you separate them, it is less likely that the juice will pop towards you.

    When you separate the arils from the membrane, always empty them into a bowl of water. the seeds sink (they are full of juice), while the white membrane will rise to the top, making it easy to…


    Step 5 is to Scoop

    With the membrane floating, it is easy to scoop the white parts out. The membrane is about the only inedible part of a pomegranate. It is very bitter. So scoop out all you can. Again, run your fingers through the seeds and make sure as much as possible has been removed.

    Step 6 is to Strain

    Pour through a colander, or scoop out with a slotted spoon,  but stack em up! 

    You get about a cup and a half of arils out of each Pomegranate.

    ……………………………………………….
    And there you go, How to open a Pomegranate in 6 easy steps!

    Pour the Arils into a blender or food processor to get the juice.  Run through a collander to get the seeds out and you are set!!!

    Now, let’s make the deviled eggs.

    I have a trick to make perfect hard boiled eggs… Not too soft, not too hard.  Put eggs in a pot, cover with water about an inch above the eggs.  Now, put on high heat until the water reaches a rapid boil (only about 3 minutes).  Remove from the heat, cover and wait 10 minutes…

    DONE!

    Remove the shells and soak in the Pom Juice for 24 hours.  Stir every few hours to evenly coat.

    And from there, just make deviled eggs.  Easiest recipe…

    cut the eggs in half, remove the yolks.

    add juice of 1/2 a lemon, mayonnaise and yellow mustard to taste (I do a 2 to 1 mayo over mustard mix) until you reach a thick paste stage.

    Fill the eggs and you are done…


    POMEGRANATE DEVILED EGGS

    and they do have that snappy taste!

    Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

     … I CAN COOK THAT! 

    And so can you!






    CEMETERY WATCHMAN – IN HONOR OF VETERANS DAY

    My friend Kevin and I are volunteers at a National cemetery in Oklahoma and put in a few days a month in a ‘slightly larger’ uniform. Today had been a long, long day and I just wanted to get the day over with and go down to Smokey’s and have a cold one. Sneaking a look at my watch, I saw the time, 16:55. Five minutes to go before the cemetery gates are closed for the day. Full dress was hot in the August sun Oklahoma summertime was as bad as ever–the heat and humidity at the same level–both too high.

    I saw the car pull into the drive, ’69 or ’70 model Cadillac Deville, looked factory-new. It pulled into the parking lot at a snail’s pace.. An old woman got out so slow I thought she was paralyzed; she had a cane and a sheaf of flowers–about four or five bunches as best I could tell.

    I couldn’t help myself. The thought came unwanted, and left a slightly bitter taste: ‘She’s going to spend an hour, and for this old soldier, my hip hurts like hell and I’m ready to get out of here right now!’ But for this day, my duty was to assist anyone coming in.

    Kevin would lock the ‘In’ gate and if I could hurry the old biddy along, we might make it to Smokey’s in time.

    I broke post attention. My hip made gritty noises when I took the first step and the pain went up a notch. I must have made a real military sight: middle-aged man with a small pot gut and half a limp, in marine full-dress uniform, which had lost its razor crease about thirty minutes after I began the watch at the cemetery.

    I stopped in front of her, halfway up the walk. She looked up at me with an old woman’s squint.

    ‘Ma’am, may I assist you in any way?’

    She took long enough to answer.

    ‘Yes, son. Can you carry these flowers? I seem to be moving a tad slow these days.’

    ‘My pleasure, ma’am.’ (Well, it wasn’t too much of a lie.)

    She looked again. ‘Marine, where were you stationed?’

    ‘ Vietnam , ma’am.. Ground-pounder. ’69 to ’71.’

    She looked at me closer. ‘Wounded in action, I see. Well done, Marine. I’ll be as quick as I can.’

    I lied a little bigger: ‘No hurry, ma’am.’

    She smiled and winked at me. ‘Son, I’m 85-years-old and I can tell a lie from a long way off.. Let’s get this done. Might be the last time I can do this. My name’s Joanne Wieserman, and I’ve a few Marines I’d like to see one more time.’

    ‘Yes, ma ‘am. At your service.’

    She headed for the World War I section, stopping at a stone. She picked one of the flower bunches out of my arm and laid it on top of the stone. She murmured something I couldn’t quite make out.. The name on the marble was Donald S. Davidson, USMC: France 1918.

    She turned away and made a straight line for the World War II section, stopping at one stone. I saw a tear slowly tracking its way down her cheek. She put a bunch on a stone; the name was Stephen X.Davidson, USMC, 1943.

    She went up the row a ways and laid another bunch on a stone, Stanley J. Wieserman, USMC, 1944..

    She paused for a second and more tears flowed. ‘Two more, son, and we’ll be done’

    I almost didn’t say anything, but, ‘Yes, ma’am. Take your time.’

    She looked confused.. ‘Where’s the Vietnam section, son? I seem to have lost my way.’

    I pointed with my chin. ‘That way, ma’am.’

    ‘Oh!’ she chuckled quietly. ‘Son, me and old age ain’t too friendly.’

    She headed down the walk I’d pointed at. She stopped at a couple of stones before she found the ones she wanted. She placed a bunch on Larry Wieserman, USMC, 1968, and the last on Darrel Wieserman, USMC, 1970. She stood there and murmured a few words I still couldn’t make out and more tears flowed.

    ‘OK, son, I’m finished. Get me back to my car and you can go home.’

    Yes, ma’am. If I may ask, were those your kinfolk?’

    She paused. ‘Yes, Donald Davidson was my father, Stephen was my uncle, Stanley was my husband, Larry and Darrel were our sons. All killed in action, all Marines.’

    She stopped! Whether she had finished, or couldn’t finish, I don’t know. She made her way to her car, slowly and painfully. I waited for a polite distance to come between us and then double-timed it over to Kevin, waiting by the car.

    ‘Get to the ‘Out’ gate quick.. I have something I’ve got to do.’

    Kevin started to say something, but saw the look I gave him. He broke the rulesto get us there down the service road fast. We beat her. She hadn’t made it around the rotunda yet.

    ‘Kevin, stand at attention next to the gatepost. Follow my lead.’ I humped it across the drive to the other post

    When the Cadillac came puttering around from the hedges and began the short straight traverse to the gate, I called in my best gunny’s voice: ‘TehenHut! Present Haaaarms!’

    I have to hand it to Kevin; he never blinked an eye–full dress attention and a salute that would make his DI proud. She drove through that gate with two old worn-out soldiers giving her a send-off she deserved, for service rendered to her country, and for knowing duty, honor and sacrifice far beyond the realm of most.

    I am not sure, but I think I saw a salute returned from that Cadillac.

    Instead of ‘The End,’ just think of ‘Taps. ‘

    As a final thought on my part, let me share a favorite prayer: ‘Lord, keep our servicemen and women safe, whether they serve at home or overseas. Hold them in your loving hands and protect them as they protect us.’

    Let’s all keep those currently serving and those who have gone before in our thoughts. They are the reason for the many freedoms we enjoy.

    ‘In God We Trust.’

    Sorry about your monitor; it made mine blurry too!

    If we ever forget that we’re one nation under God, then we will be a nation gone under!
    aprons 3

    PARMESAN CHEESE BREAD/ROLLS

    PARMESAN CHEESE BREAD
    3 1/4 cups unbleached flour
    1 tablespoon active dry yeast
    2 teaspoons sea salt
    1 1/3 cup warm water
    1/2 cup freshly grated Asiago Parmesan Cheese
    extra-extra virgin olive oil

    • Sift together the four, yeast and salt.
    • Stir in the water until dough forms.
    • Sprinkle with 1/2 the cheese.
    • Transfer to a well floured surface.
    • Knead until soft, elastic and no longer sticky (about 10 minutes). Add flour as necessary to reduce stickiness.
    • Knead the dough until it remains rounded and doesn’t flatten out when left to sit for a few minutes.
    • Arrange into a round.
    • Brush the surface with olive oil.
    • Cover loosely with a tea towel and let rise in a warm place until double in size (about 2 hours).
    • Preheat oven to 425 degrees.
    • Brush a 9 inch round pan with olive oil.
    • Put remaining cheese on a plate.
    • Punch down the dough and knead a few more times with fresh flour.
    • For rolls – divide dough into12 pieces.
    • Roll each piece into a ball.
    • Roll each ball in the cheese and then place in pan with the edges touching. 9 balls around the outside, 3 balls in the center.
    • Cover with a flour sack towel and allow to rise again.
    • Cut a small slash in the top of each ball.
    • Sprinkle with more Parmesan cheese.
    • Bake for 10 minutes and the reduce oven temperature to 375 degrees and continue to bake until golden and crispy, about 20-30 minutes more.
    • Serve hot or transfer to a wire rack and cool and then slice.

    FRENCH ONION SOUP

    FRENCH ONION SOUP
    1/3 cup butter
    1 tablespoon sugar
    4 medium onions, thinly sliced**
    1 tablespoon flour
    4 cups hot water
    1 cup mild red wine
    2 tablespoons Superior Touch Better than Bouillon Beef Base
    1 tablespoon kitchen bouquet
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    4 thin slices french or sourdough bread, toasted
    4 slices aged white cheddar cheese*

    • Melt butter in bottom of stock pot.
    • Stir in the sugar.
    • Separate onions into rings and add to butter. Cook until tender and golden.
    • Add flour and blend well with butter mixture and onions.
    • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
    • Simmer 15-20 minutes.
    • Toast bread and then butter it.
    • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
    • Place 1 slice of toast over top of soup.
    • Lay 1 slice of cheese on top of toast.
    • Bake at 400 degrees for 7 minutes or until cheese is melted.

    *mozzarella cheese works well too
    **I like a mix of Vidalia, Bermuda, white and yellow onions

    Save Room for Dessert…Easy Cranberry & Apple Cake

    My friend Melinda knows my love of all things cranberry, so when she saw this recipe in Ina Garten’s How Easy is That? cookbook, she called my attention to it immediately.  I was smitten and couldn’t wait to make it.  Since my mother & sister were coming over to bake cuccidati on Sunday, I decided to bake it for them.  Both live an hour away, so they rarely get to sample all of the goodies I bake.

    The recipe says to bake it in a pie pan, but I just used a 13×9, and it worked great.  I loved this cake!  Tart cranberries with the delicious essence of range and cinnamon along with buttery cake, it’s just a perfectly deliciously cake!  Now’s the time to make this, as cranberries are in abundance and so good for you, too!

    Easy Cranberry & Apple Cake
    1 12 ounce bag cranberries, picked over and rinsed
    1 Granny Smith apple, peeled and diced
    1/2 cup brown sugar
    1 tablespoon orange zest
    1/4 cup orange juice
    1 1/8 teaspoon cinnamon, divided
    3 large eggs (The recipe called for 2 extra-large, but I only had large, so I used 3)
    1 cup +1 tablespoon sugar
    1 stick unsalted butter, melted and cooled
    1 teaspoon vanilla

    1/4 cup sour cream (I used Greek yogurt)
    1 cup flour

    1/4 teaspoon kosher salt

    • Preheat the oven to 325 degrees.
    • Place cranberries, apple, brown sugar, orange zest, orange juice, and cinnamon in a 13×9 casserole dish or a 10″ pie plate.  Mix together and set aside.
    • Using a mixer, beat eggs for 2 minutes.
    • Add 1 cup sugar, mleted butter, vanilla, and sour cream.  Beat until combined
    • Add flour and salt.
    • Pour batter over fruit, covering fruit entirely.
    • Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over batter.
    • Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
    • Serve warm or at room temperature.

    EVERY DAY ANGELS Right place, Right Time can be a Blessing.

    Every now and then we all need a reason to understand why we are here. I know I have been questioning that A LOT lately, but then my good friend, Mikey, sent me the following email tonight and reminded me. Even if the following email isn’t completely true, it reminds us that there are people in this world, many of whom we have yet to meet that need us as much as we need them or need to be needed. 
    Always follow your heart and grab a tissue.
    I was driving home from a meeting this evening about 5, stuck in traffic on Colorado Blvd., and the car started to choke and splutter and die – I barely managed to coast into a gas station, glad only that I would not be blocking traffic and would have a somewhat warm spot to wait for the tow truck. It wouldn’t even turn over. Before I could make the call, I saw a woman walking out of the quickie mart building, and it looked like she slipped on some ice and fell into a gas pump, so I got out to see if she was okay.  When I got there, it looked more like she had been overcome by sobs than that she had fallen; she was a young woman who looked really haggard with dark circles under her eyes. She dropped something as I helped her up, and I picked it up to give it to her. It was a nickel.
    At that moment, everything came into focus for me: the crying woman, the ancient Suburban crammed full of stuff with 3 kids in the back (1 in a car seat) , and the gas pump reading $4.95.
    I asked her if she was okay and if she needed help, and she just kept saying ‘I don’t want my kids to see me crying! ,’ so we stood on the other side of the pump from her car. She said she was driving to California and that things were very hard for her right now. So I asked, ‘And you were praying?’ That made her back away from me a little, but I assured her I was not a crazy person and said, ‘He heard you, and He sent me.’
    I took out my card and swiped it through the card reader on the pump so she could fill up her car completely, and while it was fueling, walked to the next door McDonald’s and bought 2 big bags of food, some gift certificates for more, and a big cup of coffee. She gave the food to the kids in the car, who attacked it like wolves, and we stood by the pump eating fries and talking a little.
    She told me her name, and that she lived in Kansas City. Her boyfriend left 2 months ago and she had not been able to make ends meet. She knew she wouldn’t have money to pay rent January 1st and finally, in desperation, had called her parents, with whom she had not spoken in about 5 years. They lived in California and said she could come live with them and try to get on her feet there.
    So she packed up everything she owned in the car. She told the kids they were going to California for Christmas, but not that they were going to live there.
    I gave her my gloves, a little hug and said a quick prayer with her for safety on the road. As I was walking over to my car, sh e said, ‘So, are you like an angel or something?’
    This definitely made me cry. I said, ‘Sweetie, at this time of year angels are really busy, so sometimes God uses regular people.’
    It was so incredible to be a part of someone else’s miracle. And of course, you guessed it, when I got in my car it started right away and got me home with no problem. I’ll put it in the shop tomorrow to check, but I suspect the mechanic won’t find anything wrong.
    Sometimes the angels fly close enough to you that you can hear the flutter of their wings…
    Psalms 55:22 ‘ Cast thy burden upon the Lord, and He shall sustain thee. He shall never suffer the righteous to be moved.’

    APPLE BLACKBERRY TURNOVERS

    We used to go to this little seaside town when we needed to get away and there was this really awesome seafood restaurant that was an old converted Victorian cottage/house, accepted only cash and always had a long line waiting for them to open their doors at dinner time.  They served awesome seafood of course, but also THE BEST apple blackberry cobbler,  I fell in love with the blackberry apple combination and use it whenever I can.  I normally make my own dough, but opted today for some Pepperidge Farm Puff Pastry I had in the freezer.  They leaked just a little bit, they cleaned up pretty easy!
    APPLE BLACKBERRY TURNOVERS
    yields 8 turnovers
    1 1/4 cups blackberry pieces
    1 large Gala or Pink Lady apple, peeled, cored and diced
    1/2 cup packed light brown sugar
    1/4 teaspoon sea salt
    1/4 teaspoon cinnamon
    1/4 teaspoon apple pie spice
    1 large egg yolk, whipped
    1 teaspoon water
    1 tablespoon sugar
    • Thaw puff pastry according to package directions.
    • Lightly flour puff pastry and roll to flatten.
    • Toss apple pieces, blackberry pieces, sea salt, cinnamon, apple pie spice and brown sugar until well blended.
    • Cut each pastry sheet into 4 pieces.
    • Whisk together the egg yolk and water.
    • Brush 2 sides of each pastry piece with the egg wash.
    • Divide the apple mixture amongst the pastry pieces.
    • Bring the points together to form triangles and press firmly together.
    • Brush the tops with the remaining egg wash and then sprinkle with the granulated sugar.
    • With a sharp knife put 2 small slits in the top as steam vents.
    • Bake at 400 degrees for 25-30 minutes.

    ARE YOU READY FOR SOME FOOTBALL????????????

    We’re HUGE football fans!  Well, it’s that time of year again! Football season is already several weeks old (where does the time go?) and that means it’s time for tailgating again at the games, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  I like mine really cold please with a side of lime!
    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
    It’s Tailgating Time!
    HOSTED BY:
    Martha at Seaside Simplicity 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet

    Would you like to be a host of Tailgating Time too? 
    Leave me a comment here with your email or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!