Minced Meat Pies


  • Minced beef – 1 ½ lbs
  • Beef broth – ½ cup
  • Apple cider – 1 ½ qt
  • Apples – 2 lbs (granny smith)
  • Currents – ½ lb
  • Brown sugar – 2 cups
  • Molasses – 12 ounces
  • Allspice – ¼ Tbsp
  • Nutmeg – ¼ Tbsp
  • Cinnamon – 1 Tbsp
  • Cloves – 1 tsp ground
  • Cherries – ½ lb dried
  • Orange juice concentrate
  • Raisins – ½ lb
  • Ginger – ½ tsp
  1. Core, peel and slice apples.
  2. Mix ingredients together (except meat), in a food processor and chop till minced.
  3. Pour ingredients into a crock pot and set on high.  Cook till slow boil then set on low and cook for three hours or till mixture stiffens.
  4. Add 1 cup mixture for every pound of meat to a skillet and brown beef.
  5. Add meat to minced mixture and thoroughly incorporate.
  6. Add mixture to pie shells or wrap a spoonful in a prepared roll. (See options)
  7. Cook till crust is golden.
  8. Cool and serve.  Unused portions freeze well.
  • Brandy: add 1 cup of brandy to the above recipe when you add the mixture to the crockpot or marinade your meat in it.
  • You can cook this quite quickly on the stove top by boiling the mixture till everything is fully cooked, softened and the liquid thickens slightly.
  • If you want a thicker sauce, add arrowroot till you achieve the desired consistency.

Deven’s Dropped Basket of Eggs

Because I’ve had people tell me they worry about eggs not being thoroughly cooked, I do have a scrambled egg version and it’s less messy than the previous. =)


  • Croissant triangle dough (prepackaged or handmade)
  • Scrambled eggs
  • Cheddar cheese
  • Options: salsa, bacon or sausage
  1. Lay the dough out to fill the bottom of your muffin pan.
  2. Fill the dough with the scrambled eggs and any options you’ve chosen.
  3. Top the eggs with cheddar cheese (or any hard cheese of your liking).
  4. Wrap the “wings” of the triangle around the top of the egg mixture to encase it in the dough.
  5. Bake at 350 degrees F until a light golden brown (about 15 minutes).

Deven’s Egg Basket

This is my take on yesterday’s traditional Eggs in a Basket.   These are perfect to keep in the fridge during the week and pop in the microwave for a 15-30 seconds for a quick breakfast on the go.

  • Croissant triangles (prepackaged or handmade)
  • Eggs
  • Cheese
  1. Use the croissant triangles to line the bottom of a muffin pan (one triangle per indentation).
  2. Break an egg into the indentations (make sure dough keeps the egg from touching the pan).
  3. Top egg with cheese.
  4. Wrap sides of triangles over the top of the egg/cheese to seal.
  5. Bake in the oven at 350F until light golden brown (about 15 minutes).

Eggs in a Basket

This is the most basic recipe that I’m asked about often.

  • Eggs
  • Butter
  • Bread
  1. In a frying pan, add about a tablespoon of butter or enough to coat the bottom of the pan.
  2. Take a shot glass, measuring cup or any small diameter cup that you can use to remove a circle from the middle of the bread.
  3. Add the bread (with a hole in it) to the butter.
  4. Lightly brown on one side, add a bit more butter and flip to brown slightly on the opposite side.
  5. Crack open an egg and drop it into the hole in the bread.
  6. Allow the bread/egg to cook to your liking.  You can also flip the bread/egg to cook the yolk more thoroughly if you wish.  I also toast the cut out centers.