Getting Crafty Around The House! Unleashing The Inner Princess

There's one little confession I have to make, I love sparkles. That's my little weakness, Not too much, but there's something about a little glitter that just makes me melt lol! When it comes to a manicure, I love to have my ring finger all glittered up!

So I went again to the dollar store and created these cute little crafts to jazz up my home! I had to unleash my inner Princess!

No one will ever know that it came from the dollar store!

A plain plastic cup that was only one dollar was transformed into this pretty container to house all of my brushes and so easy to make!

Brush Your Container With Modge Podge

Brush With Sprinkles and Let Dry For 24-48 Hours and Seal With An Acrylic Sealer and You're Done!

I found a plain stainless steel napkin ring and put on the glitz!

Brush the Modge And Then The Glitter and Let Dry. Then Seal

A great economical project if you're hosting a dinner party. Adding an expensive look at a small price.

Penne With Peas and Mushrooms

This dish is easy and quick to make. If you're a soccer mom, this would be a great pre-game meal that is quick and easy to make.  If you like spicy, add a bit of hot pepper flakes. Also nice with rice or gluten free pasta.

Penne with Peas and Mushrooms

Penne With Peas and Mushrooms

1 garlic clove, minced
1/2 small onion, finely chopped
2 cups chopped mushrooms
1 cup frozen peas
Salt and pepper to taste
1 pkg, cooked penne
4 tbsp. olive oil
hot pepper flakes, optional

Once the pasta has cooked, reserve 1 ladle of the pasta water for later.

Sautee the onion and garlic with the olive oil until golden. Add the mushrooms and continue cooking for about 8 minutes.

Sautee the mushrooms until cooked



Add the frozen peas to the mushrooms and continue cooking

Add the cooked pasta and the reserved water and continue cooking for another 5 minutes

Serve With Parmesan Cheese 

Cheesy Pancakes

There's one thing I love about Sunday morning is breakfast! My most favorite meal of the day! I made these pancakes this morning for my family. It is moist and oh so delicious. The pancakes secret ingredient is cottage cheese which makes the pancakes so moist. I served the pancakes with a blueberry preserve that I make when it's blueberry season. Maple syrup is just as delicious.

Pancakes Made With Pressed Cottage Cheese

Cheesy Pancakes

1 lb of pressed cottage cheese
1 1/2 cups of all purpose flour
2 eggs
pinch of salt
1/4 cup of raisins
1/4 cup of vegetable oil
1 tsp cinnamon
1/4 tsp nutmeg

Mix thoroughly the cheese, eggs and salt.
Add the rains and mix again.
Slowly add the flour and mix. Mixture should be sticky.
Add the dough to a floured surface and cut into balls approx. 2 inches and then flatten.
Add butter to a griddle and cook the pancakes.

Serve with fruit preserves or maple syrup.

Bite Size Appetizers A Stylish Alternative to Finger Sandwiches

Bite Size Appetizers

I made the above appetizers for my little nephew's birthday party. Bread cups filled with chicken, egg and tuna salad. Very easy to make. The bread cups can be made the night before or a few days before and filled the last minute.

This would really be cute if you're hosting a bridal or baby shower or afternoon tea with the ladies! A stylish alternative to finger sandwiches.

You will need:

A loaf of toast bread (I used whole wheat - the softer the better to work with)
Any filling you wish I went to the local deli and bought their freshly made egg, tuna and chicken salad. I only needed a little so it wasn't feasible to make my own.
A rolling pin
Mini muffin tin

Preheat oven to 350 degrees F

Flatten the slice of bread with a rolling pin, remove crust

Cut bread in a circle with a cutter (I used a 3") to fit my tin

Grease the tins before lining with bread

Bake for 5 minutes, then close the heat leaving the cups in the oven. This will dry out the cups. After 30 minutes, remove from oven and continue cooling.

Your cups are ready to be filled

Decadent Ice Cream Pie

If you're intimidated with baking, why not try this recipe out. A delicious ice cream pie that is easy to make and great to make ahead for your dinner or event. Or just make this and savor for a cheat night!

Why not serve this at your next barbeque?

Vanilla Chocolate Crunch Ice Cream Pie

Crust:

1 1/4 cup Oreo Cookie Crumbs
1/4 cup melted butter

Press on bottom of 9 inch pie plate. Bake at 350 degrees F for 10 minutes. Remove from oven and let cool completely.

Pie Filling:

1 cup (6 oz) semi sweet chocolate squares, chopped

4 tbsp. unsalted butter

1/4 cup heavy (double cream)

2 tbsp. light corn syrup

1 cup confectioners (icing) sugar, sifted

1 tsp. vanilla extract

1/2 cup Skor bits

1L tub of premium vanilla ice cream

Melt the chocolate, butter. cream and corn syrup on top of a double broiler. Set over but barely touching the simmering water. Stir constantly until chocolate has melted.

Add the sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate for the pie topping. Spread the remaining on the cookie crust. Sprinkle with half of the Skor bits. Refrigerate for 1 hour.

In a large bowl, using a paddle attachment, beat the ice cream with an electric mixer until spreadable but not runny. Pour immediately into the prepared pie plate and freeze until firm (about 2 hours).

Microwave the chocolate in 30 second intervals until spreadable. Remove, stirring quickly and spread onto the pie. Sprinkle with the remaining Skor bits and freeze until completely firm before serving. If you are making this ahead, remove from freezer about 10 minutes before serving to make cutting easier.

* If you do not like toffee bits, substitute for chopped, roasted almonds.

Pastizzi A Savoury Pastry From Malta

My daughter came home from school with an assignment to create a dish from another country. She had to choose a country but not Italy because of her background. A few of the girls had already chosen their countries and she was having a difficult time choosing. I suggested Malta. Her aunt was Maltese and she could share with her Malta's signature dishes. In speaking with her my daughter Madeleine decided to do one of Malta's signature foods - Pastizzi. We've had this savoury dish before and let me tell you! Wow. You cannot stop at one.

There's two fillings to this dish. One is filled with cheese and the other is a meat filling using corned beef and peas. Today we will share with you the cheese pastizzi.

Cheese Filled Pastizzi

1 pkg. (397gr) puff pastry I used tenderflake
1 tub (400 gr) ricotta
2/3 cup shredded mozzarella cheese
1/2 cup parmesan cheese
2 eggs lightly beaten
salt and pepper to taste

Mix together the ricotta, mozzarella, parmesan, 1 egg, salt and pepper in a large bowl and set aside. In a small bowl, beat one egg.

Roll out the pastry dough on a floured surface. Cut 4 inch circumference circles with a round cookie cutter or a rim of a large mug. Brush with egg wash.

Brush dough with egg was before filling

 

Fill with the cheese mixture and fold over. Pinch edges together and brush the top of the pastry with egg wash and score the top of the pastizzi.

Fill with cheese, fold and seal the edges by pinching

Place on parchment lined cookie sheet and bake at 375 degrees F for 15-20 minutes or until golden. Rotate pan halfway through.

Serve this as an afternoon snack or as an appetizer.

My Field Trip to A Wonderful Japanese Restaurant

I had the privilege to have dinner at this quaint little Japanese restaurant near my home north of Toronto in Aurora Ontario. If you are visiting Toronto, Mi Ne also has a downtown location. Mi Ne Japanese Restaurant is a must try. From the minute I walked through the doors, I was immediately greeted by the gorgeous Japanese hostess dressed in traditional Japanese dress. We were lucky enough to be placed in a private enclosed booth, which made our dinner private and cozy.

Mi Ne is known for their sushi. But we decided to try their teriyaki instead. I am so glad we did because it was truly delicious.

Within minutes of the waitress taking our order, appetizers were delivered immediately (this came with the meal).



Salad and Miso Soup

I ate my whole meal with the chop sticks. I'm so proud of myself! It made the experience even better.

Once we finished with our entrée, we all ordered chicken teriyaki.

Chicken Teriyaki Dinner

Our meals were delivered sizzling hot. A grilled chicken breast sitting atop of stir fry vegetables. I barely finished all this food. I could hardly breathe!

My booth was so intimate and quiet that I was able to enjoy eating and catching up with my friends at dinner. I must add that the pricing is very reasonable. Mid-point pricing for fresh, delicious food.

If you are in the Toronto or surrounding area, please visit to experience authentic Japanese dining.

I love to do restaurant reviews! If you have a restaurant and you want me to check it out, please contact me at suburbansinglemom@gmail.com