Books, Tea, and the Trinity: Cheese Potato Crisps

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, we make-but I haven’t gone through them as quickly as I hoped.

When we completed The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; and A Horse and His Boy; we moved on to book 4 Prince Caspian. This book is one of my favorites in the series as I love Prince Caspian (although the Disney version is horrible). Like A Horse and His Boy, this book did not mention a lot of specific foods, so we planned whatever we wanted to make.

As I wasn’t in charge of this book, there will be no discussion questions, just recipes.

Party time!

The first week we had Apple Cinnamon Scones: Salmon Radish Cucumber Canapés, Cinnamon Bread-Honey-Cheese-Apple and Ham Sandwiches, Kellogg’s Cheese Potato Crisps, and Applesauce Cake; all paired with Caroline’s Coffee Roaster Princess Earl Grey (as we needed to have some royal-tea).

This recipe comes from my Kellogg’s Cookbook.

These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

• 2 Cups of Kellogg’s Corn Flakes
• 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
• Salt to taste
• 1 Cup of Shredded Cheddar Cheese
• 1/2 Teaspoon of Paprika
• 1/4 Cup of Sliced Scallions or Green Onions
• Non-Stick Cooking Spray

Directions:

1. Place the corn flakes in a reusable plastic bag.
2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
4. Preheat the oven to 375 degrees F.
5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
7. Sprinkle the potatoes with salt to taste.
8. Sprinkle each potato with some of the cheese.
9. Top with corn flake crumbs and a sprinkling of paprika.
10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
11. Remove from oven and transfer to a serving platter.
12. Serve with scallions or green onions.

These are so delicious. You can’t go wrong with potatoes and cheese! This is also easy to make, and doesn’t take that long to bake. I definitely recommend!

They may not be boiled but they are most excellent indeed!

For more from our Books, Tea, and the Trinity tea times, go to Rice Krispies Chocolate Chip Cookies

For more potato recipes, go to What Excellent Boiled Potatoes

For more recipes, go to Hummus and Veggie Sandwiches

For more tea posts, go to Spill the Tea: There & Back Again Cafe

The Magician’s Nephew Tea Party/Book Club: Cranberry Feta Pinwheels

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week four we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Hummus Tomato Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the pinwheels.

This recipe comes from Let’s Dish.

Ingredients:

• 8 ounces Cream Cheese
• 1/2 Cup of Crumbled Feta Cheese
• 1/2 Cup of Chopped Green Onions
• 1 5-oz Package Dried Cranberries
• 4 10-inch Tortillas

Directions:

1. In a small bowl; combine the cream cheese, feta cheese, and green onion.
2. Stir in the dried cranberries.
3. Divide mixture evenly between the four tortillas. 
4. Roll each tortilla up as tightly as you can and wrap in plastic wrap.
5. Refrigerate for 1 hour.
6. Slice the rolled tortillas into 1-inch slices and serve.

This was delicious. We all loved them, and they were a great addition to our tea party. 

For more from The Magician’s Nephew Book Club/Tea Party/ Bible Study, go to Tomato Hummus Salad

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

For more recipes, go to Lavender and Earl Grey Scones

Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

• 4-5 Heirloom Tomatoes
• 1/2 Teaspoon of Salt
• 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
• 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
• 1/2 Cup of Mayonnaise (I substituted with Hummus)
• 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
• 1 Tablespoon of Green Onion
• 1/4 Teaespoon of Ground Black Pepper
• 1 Tablespoon of Red Wine Vinegar
• 1 Teaspoon of Olive Oil
• Garnish with pepper and additional fresh parsley

Directions:

1. Preheat the oven to 350 degrees F.
2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
7. Blot tomatoes dry with paper towels.
8. Place a large tomato slice in the center of pan on top of the cheese mixture.
9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
12. Sprinkle with vinegar and drizzle with olive oil.
13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
14. Remove from oven and let cool, before removing from pan.
15. Garnish with pepper and parsley if desired.
16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

For more tea posts, go to Turkey-Apple Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Curried Egg Salad Triple Stacks Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes, week two was Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course after scones comes sandwich number one.

This comes from Tea Time Magazine. 

Emma (1996)

Ingredients:

• 6 Large Hardboiled Eggs
• 1/3 Cup of Mayonnaise
• 1/2 Cup of Finely Chopped Celery
• 2 Tablespoons of Chopped Green Onion Tops
• 1 Tablespoon of Yellow Mustard
• 1/2 Teaspoon of Curry Powder
• 1/4 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper
• 9 Slices of very thin Wheat Bread

Directions:

1. In a medium bowl and using a pastry blender, finely chop eggs.
2. Add mayonnaise, celery, onion, mustard, curry powder, salt, and pepper; stir until thoroughly combined.
3. Place egg salad in a covered container, and refrigerate until cold, about 4 hours.
4. Spread 3 tablespoons egg salad onto 6 bread slices.
5. With egg salad sides up, stack 2 of the 6 slices, and top with a plain bread slice.
6. Repeat with remaining bread slices to create 3 triple-stack sandwiches.
7. Using a serrated bread knife, trim and discard crusts from all sides of sandwiches.
8. Cut each sandwich into 3 finger sandwiches.
9. Serve immediately, or cover with damp paper towels, place in a covered container and refrigerate for a few hours until ready to serve.

Now I am not a big fan of curry, I am really sensitive to scents and the intensity of curry doesn’t appeal to me. These however were absolutely delicious! I could not stop gobbling them up!

For more from The Magician’s Nephew Tea Party/Book Club, go to Dark Chocolate Ginger Scones

For more recipes, go to Mini Apple Pies

For more Tea Time Magazine Recipes, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more sandwiches, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

Cheese Round

So my friend is getting married!

Last year she threw me a “Jane Austen Tea Party Bridal Shower“

This year, she wanted a “Spring Tea Bridal Shower”. She asked me to make a Cheese Round for the party. The original title of the recipe is Christmas Cheese Round from my sister blog, MysteriousEats.wordpress.com. I’ve made it before for our cheese and fruit/movie parties we always have. We love cheese.

Ingredients:

• 1 Cup of Shredded Cheddar Cheese
• 1 Cup of finely chopped Pecans (I used my blender to take care of it)
• 8 0z Cream Cheese Brick
• 1/2 Cup of Chopped Green Onions

Directions:

1. Combine all ingredients. Pack into a round or ball.
2. Chill for two hours to overnight.
3. Serve with crackers or bread

The crackers I chose were Milton’s Everything Crackers (the best!), Organic Triscuit Cracked Pepper and Olive Oil, and the Mary’s Gone Crackers Gluten-Free Crackers. All were from the Grocery Outlet, so they are all $1.99.

YUM!

This is the best cheese round/ball or whatever you want to call it that I have ever had. I could eat the whole thing myself.

I recommend it for your next party or tea party.

For more recipes, go to Scottish Oatcakes

For more recipes from Mysterious Eats, go to Carrot Oatmeal Muffins

For more Bridal Showers, go to Jane Austen Bridal Shower

For more Tea Parties, go to My Niece Wanted a Tea Party