March-ing Onward...

Happy World Turtle Day!!
Spring has arrived and I couldn't be happier. Each season has its own beauties and spring brings with it flowers and warmer, sweet air. Birds come back to wake you up early in the morning and sing wonderful songs all day long. Even though my spring break has already passed, many other colleges are just letting out and people are hitting up the beaches for the first time since fall (unless they're crazy, that is.)
Easter is only about a week and a half away as well which means jelly beans are everywhere and bunnies, chicks, and lambs are displayed in as many ways and as many times as physically possible!!

What kind of blogger would I be if I didn't include a recipe??
Here ya go, folks...
Budding Pinwheels

One - 2.5 ounce Turkey 
One- 2.5 ounce Ham or Honey Ham
One - 8 ounce cream cheese
1+ grated onion
1+ horseradish
Dash Worcestershire
Blend cheese, onion, horseradish, wore. Until smooth and spreadable. Lay one slice of turkey on one slice ham- spread with cheese mixture. Roll, fasten with toothpicks. Chill. Slice into 1/2 " slices before serving. Makes about 50.

St. Partick's Day, and the Promised Recipe

Happy St. Patrick's Day everyone!!
 


As promised, here's the recipe (its amazing):

Shepard's Pie

Makes 4 Servings

6 medium potatoes, peeled, quartered1/4 cup milk
1 tablespoon butter
Generous pinch nutmeg
Salt & Pepper
2 tablespoons olive oil
2 medium onions chopped
1 tablespoon finely chopped parsley
1 teaspoon each dried thyme and sage
1 pound lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tablespoons all purpose flour
1 beef bouillon cube
1 teaspoon granulated sugar
1 teaspoon ketchup, dijon mustard, worcestshire sauce
Salt & pepper
For topping, place potatoes in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 min or until  very tended. Drain. Add milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
For filling, heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. 

Cook 5 min or until onions have softened slightly. Add beef and water to pan stirring frequently to break up meat, cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 min stirring occasionally.
Stirring continuously add flour, bouillon cube, sugar, ketchup, mustard, worcestshire sauce, salt and pepper to taste. Cook 5 min skim and discard fat.
Place meat mixture in buttered ovenproof casserole dish about 9 inches square. Spread potato mixture on top. Score topping using the prongs of fork.
Bake in preheated 350oF oven 30-40 min until potatoes are golden brown and filling is hot.