Friday, December 27, 2013

The well of forgivness spell and revel what someone thinks of you spell

Here are two spells from Starwitch's free news letter. Why not sign up and recieve your own news letter at

The Well of Forgiveness

You'll Need:
  • Red ink
  • Piece of paper
  • Small jar
  • Vinegar

To enable you to forgive someone who has wronged you, write their name nine times with red ink on the piece of paper. 

Place the paper into the jar and pour vinegar over the paper, covering it. (No need to fill the jar with vinegar.)

Secure the lid on the jar.

You may wish to melt some wax around the lid, but that is optional.

Bury the jar away from your home.

Reveal What Someone Thinks of You

Write the name of the person you are wondering about on a piece of paper. Fold the paper in half, then half again. Draw an eyeball on the outside of the folded page. Slip the page under your pillow and before bed repeat three times: 

With dreamers eyes I seek to see,
What this person thinks of me. 
Be it good or be it ill,
Reveal to me as is my will.

Now close your eyes and picture this person sitting across a crowded room. The room is all abuzz with conversation you cannot hear clearly. This is gossip about you that this person started. It may be good things or it may be bad. As you move toward the person let yourself fall asleep.
When you wake, jot down what you heard in your dream, particularly anything s/he said or did. Your answer will reveal itself.
If you do not receive the answer to your questions, consider what was revealed to you instead. Perhaps there is a truth you are missing that's more compelling then the one you seek.

Monday, December 23, 2013

It's going to be a Polish Christmas at the In-laws

I am in charge of a dessert and bread. My hubby is always talking about the Honey Babka he had as a child. So that is what I made.
This is what it looked like going into the oven.

                                  This is what it looks like after baking

7 tablespoons Unsalted butter
1/2 cup buckwheat honey; (or a flavorful dark wildflower honey)
1/8 teaspoon Salt
1 teaspoon Vanilla extract
1/2 cup almonds; slivered or sliced
1 3/4 cups unbleached all-purpose flour; plus extra for preparing pan
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/2 cup unsalted butter; (1 stick), at room temperature, plus extra for preparing pan
5 tablespoons cane sugar
1/4 cup buckwheat honey; (or a flavorful dark wildflower honey)
2 large Eggs; at room temperature
1 teaspoon Vanilla extract
1/2 cup whole milk; at room temperature

Pre heat oven to 350 degrees F. Generously butter bottom and side of an 8-inch square cake pan, line bottom with buttered parchment paper. Dust lightly with flour and set aside.
Melt 7 tablespoons butter in a saucepan. Add 1/2 cup honey and salt, stir until blended, and bring to a boil over medium-high heat. Reduce heat to low and cook for 2 minutes. Remove from heat, stir in the vanilla and almonds. Then set aside to cool.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Drizzle in the honey, still beating, until light and fluffy. Add the eggs and vanilla and beat to combine. Add the flour mixture and the milk while mixing and scraping down the sides of the bowl with a spatula as needed.
Turn the batter into the prepared pan, distributing evenly, and smooth the top. Pour and spread the topping mixture evenly over the cake. Place the pan on a cookie sheet and bake in the center of the preheated oven for about 35 minutes, or until a  toothpick inserted into the center of the cake comes out clean. Cake should spring back when gently touched in the center. When the cake is done, let cool in the pan on a wire rack for 10-15 minutes, then turn out onto the wire rack to finish cooling completely. Cut into wedges. Excellent as is, or dust with powdered sugar, or serve with sweetened whipped cream, if desired.
Makes one 9-inch cake, or about 8 to 10 servings.

A Scottish Fairy of Christmas day

Wisdom Spell

Monday, December 16, 2013

Santa is Odin

 Check it out

Lil- Mice Cookies

Oreos with one side removed
chocolate  coating for  cherry
maraschino cherries with tail still on
hersley kisses
almond slices
red and green gel frosting

while coating is still hot on the cherry stick together the kiss and put it on the cookie. Dip a small part of the almond slices into melted chocolate and attach as ears. With red gel make eyes and berries. with green gel make the leaves.

Special times for magick

A doggie canvas

Safe Journey Charm for protection

By steel


Easy bolt bracelet

Aura Colors and meditation

Crow divination

Meat-zza Calzone and Wok-Me Veggies

Meat-zza Baked Calzone

1 package diary pizza crust
1 lb hamburger
½ onion
2 tablespoons garlic minced
3 large slices deli black forest Virginia ham
24 slices pepperoni (pizza type from Hormel
1 ½ cups shredded four cheese cheddar cheese
1 teaspoon grill mates Worcestershire pub burger seasoning
garlic powder, Italian seasonings and Parmesan cheese for the top of crust

Stretch out the pizza dough and top with the ham slices on top of that place the sliced pepperoni in a single layer over the ham. Put in the shredded cheese and set a side.

In a fry pan brown hamburger with onion and garlic with pub burger seasoning breaking up the burger as you go. Top the pepperoni with the burger mix. And starting at one of the long sides roll up the calzone. Crimp ends and put a slight slit on the diagonal in slices. Spray with a but of butter flavored cooking spray and sprinkle on garlic powder, Italian seasonings and a little Parmesan cheese.
 This is what it looks like just before going into the oven at 350 degrees for 25-35 minutes.

I served it with this

Wok-me veggies

½ small head cabbage, shredded
10 baby carrots cooked el-dente and sliced length wise
1 potato, microwaved until cooked and sliced into bite sized chunks
½ teaspoon Weber Kick-in Chicken seasonings

Put a little butter in a wok and fry veggies until tender crisp

Saturday, December 14, 2013

Sweet Surrender Chicken

Couldn't wait to try out my new jam, so I invented this recipe to use it in.
Sweet Surrender Chicken

1 large chicken

marinade made with this
1/2 cup strawberry mango pineapple jalapeño jam
1/2 cup soy sauce
4 tables minced garlic (i used the jar stuff

Put the chicken into two gallon baggies or one big Tupperware container and mix the sauce ingredients and pour over chicken and marinate over night.

Next day put in all in a clay baking pot and cook on 325 degrees for 1 1/2 to 2 hours. Turning after an hour. or in Crock pot for 8 hours on low.

NOTE: I put mine into two bags. 1/2 chicken each - cut into 4 pieces, thigh, leg and two pieces from the breast (one with the wing and slightly smaller on the breast meat and the bottom of the breast). I left both overnight in the fridge with 1/4 cup each of jam and soy sauce and 2 tablespoons garlic in each. I turned them in the morning and cooked one for dinner and froze the second baggie for another meal.

Strawberry, Mango, Pineapple Jalapeno Jam

1 pound fresh strawberries
4 ounces dried mango sliced thin
2 ounces dried pineapple sliced thin
2-4 jalapeño peppers, seeds removed (use gloves)
1 1/2 cups apple cider vinegar
6 1/2 cups sugar
1 dry package sure jel

Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients 

Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.  

Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes. 

Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again.

Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

Easy Oat milk pulp Doggy biscuits

Yesterday I was out of Raptor's snacks so I created these. To date they are one of only two biscuits she will eat. Such a fussy old gal. I made the oat milk in the first link only I now made a recipe and a half. The nine cups water and 1 1/2 cups raw oats will create just enough pulp to make these delectable Doggie  biscuits.

1 cup oat milk pulp that has been strained very well
2 tablespoons Tones Beef base
1 teaspoon garlic powder (not salt)
1 cup flour
1 large egg
1/8 teaspoon gravy master

Mix the egg, oat milk pulp, garlic powder, gravy master, and beef base together until fully incorporated and add flour and mix well. spread out onto a well sprayed cookie sheet and bake at 325 for 4o minutes. Then cut into individual biscuits and put back into the oven until hard as rocks (another 20-40 minutes).

How to make the oat milk and get your pulp
Other related Oat pulp recipes that you may like

Candy Yule tree

All they take is

Icing and sprinkles

Reeses small and large peanut butter cups

Hershey's kiss

Thursday, December 12, 2013

Wassail for Yule

Yule cookies

~~***Christmas Eve Mice Cookies***~~

24 double stuffed cream filled sandwich cookies(Oreo's)
1 cup semisweet chocolate chips
2 teaspoons shortening or 2 teaspoons butter
24 red maraschino cherries, with stems well drained ( drain on a paper towel)
24 milk chocolate Hershey's chocolate kisses
24 perfect sliced almonds
1 (2 ounce) packages red decorating gel
1 (2 ounce) packages green decorating gel

Carefully twist cookies apart; set aside the halves with the cream filling. Save the plain halves for another use.

Melt chocolate chips and shortening in Microwave (about 50-60 sec.) Stir until smooth.

Holding each cherry by the stem, dip into the melted chocolate. Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base. Set the covered cherry slightly off center, with the tail extending over the edge.

For ears, place the slivered almonds between the cherry and the kiss.

Refrigerate until set.

Pipe green holly leaves on the cream and add red berries. Pipe red eyes on each chocolate kiss.

Store in air tight container at room temperature.

~~***Roly-Poly Santa Cookies***~~

1 cup butter
1/2 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 1/4 cups flour
10 drops red food coloring
1 bag mini chocolate chips for eyes and buttons
1 bag Red Hots for Santa's nose
1/2 cup shortening
1/2 teaspoon vanilla
1 1/3 cup powder sugar
1 teaspoon milk

1. Preheat the oven to 325 degrees

2. Beat the butter at room temperature on high for about 30 seconds or until light and fluffy

3. Add in the sugar and beat until combined. Then add in the milk and vanilla while the blender is still going.

4. Turn the mixer to low speed and gradually add the flour

5. Remove 1 cup of the dough and set aside. With the remaining dough, add in the red food coloring.

6. To create a Santa, make one 1-inch ball and five 1/2-inch balls from the red dough. From the plain dough, make a 3/4-inch ball and four 1/4 inch balls. You will have a body, head, hat, four red arms and four hands and a white ball for the top of the hat

7. On a non-stick cookie sheet, attach the Santa's by pushing the dough parts together. Add the chocolate chips for eyes and three buttons.

8. Bake the Santa's for 12-15 minutes and then let them cool for about 2 minutes. Add the Red Hot nose to Santa's face.

9. To make the frosting for Santa's beard, beat the shortening and vanilla for about 30 seconds. Gradually add the powder sugar and enough milk to make the frosting piping consistency.

10. Spoon the frosting into a decorating pastry bag with a fun tip to create Santa's beard. Use the pastry bag to go around Santa's face, arms and legs.

Snow Frosting:
1/2 cup shortening
1/2 teaspoon vanilla
2 1/3 cups powdered sugar
1 - 3 tablespoons milk
Paste food coloring

1. In a small mixing bowl beat shortening and vanilla with an electric mixer on medium speed for 30 seconds.

Gradually beat in 1-1/3 cups of the powdered sugar until smooth. Beat in 1 tablespoon of the milk.

Gradually beat in the remaining powdered sugar and enough milk to make frosting a piping consistency. Tint frosting as desired with food coloring.

nutrition facts (Roly-Poly Santas)

cal.  431, Fat, total (g) 24, chol. (mg) 41, sat. fat (g) 12, carb. (g) 52, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 32, pro. (g) 3, vit. A (IU) 486, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 138, Potassium (mg) 39, calcium (mg) 10, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet


My Spider Ornament made into a necklace

Wednesday, December 11, 2013

Next years ornament started early ~ The Native American Eagle or Shaman Dancer ~

Each year i pick a part of my heritage and make an ornament. The one I made this year was the German tale of the Spider. Here is the link

This next year I got a jump on that ornament tonight when I made this. I had Wanted a polish eagle but with working with what I had it quickly became and Native American Eagle or shaman dancer depending on how you look at it.

Cut a 6-7 inch piece of colored wire (mine was blue)
string your three tail feathers on and center and twist wire together.

Onto that twisted part add the body bead over both parts of the wire. 

Place your head bead on next and bend to side to hold and set a side to work on wings 

Cut a 5 inch piece of wire and attach a slightly bigger than seed bead and wrap the end of the wire to secure. 

Then it will go as follows
seed bead, shortest point, seed bead, next sized bigger bead, seed bead, next sized bigger point, seed bead, next sized bigger bead, seed bead, biggest point, seed bead, next bigger bead......Then reverse the order. Picture is one side then reverse the beads for the other side.

Figure out how big the wire has to be to accommodate the beads plus 2/3-3.4 of an inch extra. then secure your last bigger bead as you did the first by wrapping the wire around between it and the seed bead beside it.

Secure to the body between the head and body.

 This was the original drawing that got me started
Two finished