I found these place card holders at Hobby Lobby for labeling the various samples.  They also had some great bags and boxes  for packaging.  It was great to meet all the other women who are also working  on growing their businesses!  Thanks Laurel for the invite and Paula, for putting this all together!!!

A great dessert for a Southwestern dinner.  I always love when a dish can be made ahead and this one fits the bill.

Margarita Pie

INGREDIENTS:

1/2 cup margarine

1 1/4 cups finely crushed pretzels

1/4 cup brown sugar

14 oz. Eagle brand sweetened condensed milk

1/3 cup lime juice

2-4 Tbls. tequilla

2 Tbls. Triple Sec

1 cup whipped cream

INSTRUCTIONS:

Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.

Press crumbs on bottom and sides of a buttered 9 inch pie pan.  Bake in oven at 375 degress for about 10 minutes.  Cool completely before filling.

In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust.

Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

]]> http://maryhanks.com/margarita-pie/feed 2 http://maryhanks.com/a-warm-and-hearty-dinner-beef-burgandy http://maryhanks.com/a-warm-and-hearty-dinner-beef-burgandy#comments Sat, 26 Dec 2009 23:54:05 +0000 Mary Hanks http://kcandsara.com/mh_blog/?p=130

Tired of turkey and ham leftovers…again!  Beef.  It’s what’s for dinner.  This hearty recipe is easy, delicious and makes great leftovers for taking to work the next day.  Serve with egg noodles or rice, a nice bread or rolls, salad or vegetable.

Beef Burgandy

INGREDIENTS:

2 lb lean beef, cut into cubes

2 T bacon drippings or oil

1 medium onion

1 ½ T flour

Thyme and/or marjoram

Salt and Pepper to taste

Tabasco sauce

1 C beef broth

1 C red wine

½ lb mushrooms

INSTRUCTIONS:

Sauté onions in bacon drippings or oil then remove the onions.  Sauté beef cubes in the same drippings.  When beef is slightly browned, sprinkle the flour over the meat; add hot sauce, salt, pepper and any other spices to taste.  Pour beef broth and wine over the meat.  Stir well, cover and simmer very slowly for about 3 hours.  If juices begin to simmer away, add more as needed.  After meat has simmered, return onions and add the mushrooms.  Serve over rice or noodles.

]]> http://maryhanks.com/a-warm-and-hearty-dinner-beef-burgandy/feed 0 http://maryhanks.com/apple-crisp-recipe http://maryhanks.com/apple-crisp-recipe#comments Mon, 02 Nov 2009 20:58:00 +0000 Mary Hanks http://maryhanks.com/?p=330

I wish I could send you the awesome smell that fills the house while this is baking! Use this topping for other crisps such as pear or peach, even a combination of fruits. Adjust the amount of sugar depending or the tartness of your fruits and the spices as to your family’s tastes.

Topping:

1/2 cup flour
1/2 cup chopped pecans
1/3 cup brown sugar
4 Tablespoons granulated sugar
1 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 cup oatmeal
dash of salt
6 Tablespoons melted or softened butter

Instructions:

Preheat oven to 350 degrees. Spray baking dish with no-stick spray. Sprinkle corn starch, additional sugar and spices over chopped apples. Add lemon juice, vanilla, if desired. Toss. Spread the coated apples into prepared baking dish. Bake for about 20 minutes.

While apples begin to cook in the oven, prepare the topping. Combine chopped pecans, dry ingredients, spices and oatmeal. Add the softened or melted butter and mix. When apples have baked the first 20 minutes, remove from oven and crumble the topping mixture evenly over the apples. Return to the oven for another 20-25 minutes or until crisp topping begins to brown. Remove from the oven and allow to cool about 15 minutes before serving.