Stuffed Pizza Muffins

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Ingredients

• 1 pkg Store-Bought Pizza Dough
• 1/2 Jar Pizza Sauce
• 1 c. Mini Pepperonis, Divided
• 1/2 c. Shredded Mozzarella Cheese
• 6 Mozzarella String Cheese, cut into 1 inch pieces

Instructions

1. Preheat oven according to pizza dough’s directions.
2. Begin by rolling out the pizza dough flat. Spread the pizza sauce over the dough, leaving 1 inch around the edges. Sprinkle with 1/2 c. mini pepperonis. Cut the dough in half.
3. Lay 4-5 pieces of string cheese across the dough, adding more as you roll. Do this with both of the pizza doughs.
4. Cut into 1 inch pieces and place in a greased muffin pan with the swirled side up.
5. Bake according to your pizza dough’s directions checking after about 12 minutes. When tops begin to brown, remove from oven.
6. Use a knife to separate from the pan and cool.

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Balsamic Glazed Steak Rolls

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Ingredients

• 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
• Salt & Pepper (according to taste)
• 3 tbsp Worcestershire sauce
• Any steak seasoning you like
• 1 tbsp olive oil

For the Veggie filling

• 1 carrot
• 1 bell pepper
• 1/2 a zucchini (depending on size)
• 5-6 green onions
• 2 cloves of garlic
• 1 tsp Italian herb seasoning

For the Balsamic glaze sauce

• 2 tsp butter
• 2 tbsp finely chopped shallots
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup beef broth

Instructions

1. Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
2. Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
3. While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
4. Now for the sauce, melt the butter in a small sauce pan on medium heat.
5. Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
6. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
7. Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
8. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
9. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
10. Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
11. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
12. Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
13. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

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Roasted Vegetable Enchiladas

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Ingredients:

• 1 large red pepper, chopped, seeds removed
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• Salt and pepper
• 1 can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste
• 2 cups red enchilada sauce
• 9-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

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World to see

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Lantern Walk, Ponte de Lima, Portugal

Source: http://sun-surfer.com/lantern-walk-ponte-de-lima-portugal-8037.html

Stunning mountain landscape in Geiranger fjord, Sunnmore, Norway. 

Source:http://backtothegypsyy.tumblr.com/post/23041376093/geiranger-norway

Cape Schank, Mornington Peninsula, Victoria, Australia 

Source: http://www.redbubble.com/people/robsteriography/works/2162208-pulpit-rock-pool

Whitianga, Sunset, Coromandel, North Island, New Zealand 

Matterhorn - Zermatt, Switzerland

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Campfire Cones

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Ingredients:

• Sugar Cones
• Peanut Butter
• Mini Marshmallows
• Chocolate Chips
• Bananas
• Aluminum Foil (to wrap them in)

Instructions:

1. Chop up the bananas and get some marshmallows and chocolate chips ready. ( I liked using these ingredients on a camping trip because they don't need to be refrigerated and you can easily slice the bananas with a plastic knife ~ oh, and the fact that they're really, really yummy together!)
2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.
3. 3. Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.
4. Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy! 

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Crochet for kids

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Crochet PATTERN - Bear Hooded Cowl

Source: http://en.dawanda.com/product/57291699-Haekelanleitung-E-Book-Teddy-Haube-Muetze-Luxury

Olivia's Butterfly

 Instructions: http://vallieskids.blogspot.com/2009/06/olivias-butterfly.html

Brown Pony

 Instructions: http://aprildraven.blogspot.com/2011/01/brown-pony.html

Tiny Crochet Cars {Free Pattern}

Instructions: http://www.lookatwhatimade.net/crafts/yarn/crochet/free-crochet-patterns/tiny-crochet-car-crochet-pattern/

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Polka Dot Cheesecake

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Ingredients:
Crust

• 1 cup Graham crumbs
• ¼ cup cocoa
• 2 tbsp sugar
• ¼ cup melted butter

Filling

• 16 oz softened cream cheese
• ½ cup sugar
• 2 eggs
• 2 oz dark chocolate, melted
• 1 tsp vanilla
• 2/3 cup sour cream

Directions

1. Preheat oven to 300 degrees F.
2. Grease a 7 X 7 inch square pan and line it with parchment paper.
3. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan.
4. Beat cream cheese until smooth. Gradually add the sugar. Scrape down the sides of the bowl. Add the eggs one at a time on low speed. Add vanilla and sour cream. Scrape the sides of the bowl one more time and beat until smooth. Reserve 1/2 cup of the cheesecake filling and set aside.
5. Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature. Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.
6. Pour the plain batter into the pan, smoothing out to the edges. To make the dots you will need a pastry bag fitted with a round tip. Fill the pastry bag with the chocolate cheesecake mixture. Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot. Place dots all over the cheesecake until the chocolate mixture is used up.
7. Place in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional 1 hr. Refrigerate for at least 24 hours. Freeze if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water to help when cutting.

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