Welcome

Welcome to my Blog. New recipe posts every Monday. Use Google Chrome, FireFox or other browsers. IE won't load this blog for some users.

Wassail

Hot Spiced Apple Cider 
Wassail is enjoyed during the Winter Solstice.

Ingredients:
1 gal. Sweet Apple Cider
1/3 cups Brown Sugar
1 ts. Allspice Berries
3 Cinnamon sticks
1 ts. whole Cloves
1 Apple, sliced
1 Orange, sliced

Combine all ingredients into a Crock Pot and set on high for 5 hours. Enjoy!

Lavender Shortbread Cookies



I used chopped dry lavender petals, mint extract, lemon juice, 1 stick of butter and milk instead of what the original recipe calls for. Eating lavender will make you sleepy, so its best to eat these in the evening.

Lavender Shortbread Cookies @ Grateful Prayer Thankful Heart blog.

Fried Cinnamon Peanut Butter Quesadilla

Ok, lets face it. There is only so much we can handle eating plain old PB & J's or PB sandwiches in our lives. I love Peanut butter like you wouldn't believe. I've been making PB sandwich and PB & Nutella sandwiches for my husband's work lunches for the past 4 months or longer. You would think that by now he be tired of them.

Ingredients:
2 Quesadilla wraps
1 Tbs Creamy Peanut Butter
1/4 ts. Cinnamon
1/4 ts. Oatmeal
1 Tbs. Olive oil

1. Spread peanut butter on to 1 quesadilla wrap.
2. Sprinkle cinnamon and oatmeal.
3. Combine the quesadilla wraps.
4. Add olive oil to skillet and add quesadilla wrap and flip over to coat other side with olive oil.
5. Fry until golden brown on both sides. Enjoy.

Wicca: A Year and a Day


In Wicca before you join a coven or in your 1st degree in some traditions, most require you to do a year and a day studying to understand what it takes to learn the craft. I've been a solitary for a few years and learned little from previous book I have read. With Wicca: A Year and a Day: 366 Days of Spiritual Practice in the Craft of the Wise, I've learned so much more than I could imagine in 30 days. The book gives you daily exercises, connects you with many gods/goddesses and how to celebrate the Sabbats. A lot of people say they taken this book as a grain of salt. Or any book for that matter. This is simply my opinion on how I am doing my year and day. Don't make this book your first book. It lacks explaining the background of how Wicca became as it is today.

Some people have complained about how expensive some of the supplies are required. You don't have to buy them all. For example: instead of buying all the required herbs for incense you can use Frankincense resin and/or Myrrh resin to substitute. Both cost me a total of $3 for a half oz.  Another example: instead of buying different colored candles, white is a substitute for any color. Cost me 75¢ each. Black candles are hard to find for me to buy locally. Essential Oils are the most expensive items. You don't have to go run out and buy every kind of Essential oil the book lists when you are working with a particular god or goddess. Buy 1 masculine and 1 feminine type of essential oil. I have no way of buying empty dark bottles to mix several oils together. 

Some new pagans go all out and buy all their tools new or made by someone else. You can simply find a tree branch (thank the tree you harvested from) and shape it into a wand. If you like pink wooden tools or ink, you can make poke berry dye. Go to thrift stores and second hand stores to find other tools you can modify. The physical tools are used to help focus the mental intent to produce the spiritual outcome. 

When I finish my year and day training, I will keep this book as a reference and use it to teach future members of my coven. Right now my coven is just my husband and I working on our traditions. 

Pagan Warrior Radio

Pagan Warrior Radio is a Blog Talk Radio show on Pagans Tonight. Shows are aired live on Wednesdays nights at 8 pm CST. You can listen to previous shows in the archives or download radio shows on itunes. There are other show through out the whole week on Pagans Tonight.


Listen to internet radio with Witch School on Blog Talk Radio

Venison Meatballs/Meat Loaf


Ingredients for Meatballs/Meat Loaf:
1 lb. Ground Venison
2 Tb. Ketchup
1 slice Bread
1 Egg
1/8 ts. Pepper
1 ts. Salt
1/4 cup onions, chopped
1/8 ts. Garlic

Ingredients for Sauce:
1 cup Ketchup
1-8 oz. Tomato sauce
4 Tb. Onions, chopped
4 Tb. Brown sugar
1/4 teaspoon Pepper
2 Tb. Vinegar
1 Tb. Worcestershire sauce
4 Tb. Water

1. Mix ingredients and fill a mini muffin pan or 13x9 pan.

2. Mix sauce ingredients and pour over meat loaf. Add sauce to crock pot for meatballs.

3. Brown at 400°F for 15 for meatballs. Bake 400°F at  for 45 mins to 1 hours for meat loaf.

Note: For a large group I make the meatballs the day before a event. 

Venison Quesadillas


Ingredients:
2 Tortilla wraps
1 ts. Olive oil
Mozzarella cheese
Venison taco meat
Taco sauce



1. Add olive oil into a medium skillet.
2. Lay one tortilla wrap and spread olive oil.
3. Add cheese, meat, taco sauce and another layer of cheese.
4. Add other tortilla wrap and heat on medium-low heat.
5. When brown flip to brown other side. Enjoy.

Pumpkin Soup


Ingredients: 
1 can Libby's Pumpkin
Pureed cooked Squash
1 Onion, cubed
3 cups Chicken broth
Pumpkin spice
Garlic power
5 Potatoes, cubed
4 Tbs butter
1 cup Milk
Cayenne pepper

1. Boil potatoes, and onion until tender in 2 cups of water. Drain water and set aside.

2. Add Libby's Pumpkin, pureed squash, chicken broth, pumpkin spice, garlic power, butter, milk and a dash of  Cayenne pepper and bring to a boil for 30 mins.

3. Add potatoes and onions to the soup and let simmer for 5-10 mins. Enjoy.



Roasting Sunflower Seeds



1. Remove seeds from the sunflower head into a bucket of water and salt.

2. Soak seeds for 2 days.
3. Remove seeds onto a baking sheet.

4. Bake at 400°F for 30-40 mins. Enjoy.

Chicken and Cheese Lasagna Roll-Ups


2 Chicken breast
3 cups Water
Ricotta cheese
Parmesan cheese
Mozzarella cheese 
1/4 cup milk
Salt and pepper
Fresh crushed Garden Sage
Italian seasoning
8 lasagna noodles
Olive oil

1. In a rice cooker, add chicken breast  and 1 1/2 cups of water on white rice setting. If you do not have a rice cooker then use a sauce pan and boil. 

2. In a large sauce pan boil 1/ 12 cups of water and add lasagna noodles. When done set aside in a bowl to cool off.

3. When Chicken is done cooking, let cool on a plate then cut in pieces. Save the broth. Chop chicken in a food processor. 

4. In medium bowl combine Ricotta cheese, Parmesan cheese, Mozzarella cheese, chopped chicken, sage, italian seasoning and milk. 

5.  On a plate, lay out a lasagna noodle and cover half of the noodle.

6. Roll lasagna noodle like jelly-roll style. If any filling comes out tuck back in on the sides.
7. Place seam down in a grease pan with olive oil.


8. Cover noodles with tomato sauce, mozzarella cheese, and Italian seasoning. 

9. Bake at 375° F for 30 mins. Enjoy.

Short bread Soul Cakes for Samhain

Leave a soul cake as offering to your ancestors on Samhain.
Soul cakes were usually filled with allspice, nutmeg, cinnamon, ginger or other sweet spices. They were traditionally set out with glasses of wine on All Hallows Eve as an offering for the dead.

Ingredients:
1 1/2 cups Flour
1 stick butter, soft
4 Tbs. Sugar
1 Tbs. Milk

1. Mix sugar and butter together.
2. Add flour, pumpkin spice and milk to make dough.
3. Lay dough on cling wrap and roll out to 1 inch thick.

4. Cut dough with a cookie cuter and lay on a greased baking pan.
5. Bake at 350°F for 25 mins. Enjoy. 

Venison Pot Roast

Garlic is the key to rid of gamey taste. 

Ingredients:
Venison
Potatoes; peeled and cubed
Baby carrots
1 Onion; diced
1 Tbs Garlic powder
1 Tbs Meat tenderizer or Season all
1 Tbs Italian seasoning
Salt
Black pepper
4 cups Water
4 Beef Bouillon cubs

1. Combine all ingredients in a crock pot and set on high for 6-8 hours. (crock pots may very)
2. In 6 hours the vegetables will be tender.
3.If you like the meat falling apart cook up to 1-2 additional hours. Enjoy.

Lavender Luna’s Magickal Herbs


Lavender Luna’s Magickal Herbs are grown locally and harvested every 2 weeks.

Garden Sage currently available as 3 oz. lose leaf, 2 small smudge sticks, 1 large Smudge stick. Next year I plan on having Lavender, White Sage and possibly more.




Harvest\September\October Birthday Pumpkin Cake


Tools:
Bundt cake pan
Foil
Small metal bowel
small sauce pan
Spoon
Skewer or chop stick
Butter knife

Ingredients:
Water
Non-stick spray
1 12 oz. bag WILTON Milk chocolate or Dark Chocolate Candy Melts
1 boxes Cake mix
1 packs Duncan Hines Frosting Creations Orange Crème Flavor Mix
1 container Icing


1. Prepare Bundt pan to make the pumpkin stem. Flip over the pan and line the hole with foil, dual side in. Spray foil with non-stick spray.

2. In a small saucepan fill with water 1/3 from top and heat on medium-low. Place small bowel in sauce pan and add candy melts. Melt chocolate until smooth.

3. Pour chocolate into foil lined hole. Stir with skewer to remove air pockets. Let cool for a few hours. Place in fridge for 1 hour. Remove foil and place back in fridge.
 4. Mix Orange Crème Flavor Mix in icing container.
5. Mix the cake mix by the box directions. Spray pan with non-stick spray and pour cake mix in to the Bundt pan. Bake at 350° F for 40 mins or by directions on box. Test center with tooth pick if clean, cake is done. (Note: I originally was going to have two layers but my first layer fell apart.) Save 1/3 cup to 1/2 cup of cake mix and set aside to bake later. This is for filling in the hole for the stem to sit on.

6. Let cool in pan for 20 mins. Loosen sides with butter knife, place plate over pan and flip.

7. Cool for a few hours before icing.

8. Fill hole half way with cake that was set aside.


9. Ice the cake and add the chocolate stem.

10. Refrigerate for 1 hour before serving. Enjoy.


Tomato Sauce

Garden fresh tomato sauce.
Ingredients: 
10 Tomatoes; peeled and cubed
2 Bell peppers; minced
1 onion; minced
2 Tbs. butter
1 Tbs. olive oil
1 Tb Garlic minced/powder
1/4 oz. Fresh/dried Sage
1/4 ts. Italian seasoning
1/4 ts. Rosemary
1/4 cup Red cooking wine
1 bay leaf
2 Tbs tomato paste/Corn starch with cold water

1. Cut top off of tomatoes with a knife then peel. I find it easier if the tomatoes are really ripe.
2. Remove seeds and cube.
3. Mince bell peppers and onion.
4.Combine tomatoes, bell peppers, onion, olive oil, garlic, Italian seasoning, bay leaf, rosemary, and red cooking wine in a large sauce pan on medium-low heat for 1 hour
5. Add butter and tomato paste to thicken. Enjoy.



Tomato Basil Mac n' Cheese

Photobucket

Ingredients:
3-4 Tomatoes; peeled and cubed
1 Green pepper; diced
1 Onion; diced
1 cup Water
Basil
1 Bay leaf
Salt
Italian seasoning
Garlic
1 Tbs Red cooking wine
1 box Mac n' cheese
4 Tbs Butter
1/4 cup milk


1. In a Medium pot combine tomatoes, peppers, onions, basil, salt, Italian seasoning, bay leaf,red cooking wine and water on medium heat and cover.
2. When tomatoes are tender remove from pot into a bowl and set aside.
3. Prepare Mac and cheese by the box directions.
4. Add the tomato mix to mac and cheese and mix well. Enjoy.

Photobucket

Mini Pigs in Blanket



Ingredients: 
1 pack Hillshire Farms Little Smokies
2 cans Pillsbury Crescent rolls

1. Pre-heat oven to 350°F.
2.Cut each crescent roll in three triangle.
3. Roll up each little smokey. There might be some left over crescent rolls.
4. Bake for 15 mins. Enjoy.

(BEBP) Bacon, Egg, and Bell Pepper Sandwich





Ingredients:
2- 3 pieces Fried bacon
1 bell pepper cut into rings
1 egg
salt/pepper
2 pieces white bread

1. Fry bacon & drain on paper towel.
3. Fry egg sunny side up in a bell pepper ring and salt/pepper to taste.
4. Toast bread and combine the rest of ingredients.

Potato Soup



Scott Cunningham's Encyclopedia of Wicca in the Kitchen-Potato Soup
Ingredients:
5 medium-sized potatoes; peeled and cubed
2 medium onions; finely chopped
2 ts. salt
2 cups water
1 Tbs. butter
1/2 cup flour
6 cups milk
5 slices bacon; chopped
Black pepper
1 Tbs. dried parsley

1. In a large sauce pan add potatoes, onions, salt, and water.
2. Cover and heat on medium, boil until potatoes are tender.
3. Drain off water and place potatoes and onions aside in a large bowl.
4. Melt butter in the same pot and stir in flour and milk on medium to high heat until the sauce starts to thicken.
5. Reduce heat to low, stir in potatoes and onions.
6. Fry chopped bacon slices in a skillet until crisp.
7. Drain on paper towel and stir into the soup, adding salt and pepper to taste.
8. Serve in individual bowls and sprinkle parsley flakes. Enjoy.

 Magickal uses: Protection and healing.