Over The Moons Recipes

Steps:

• Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
• In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
• In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
• Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

Steps:

• Brown the ground beef. Drain the fat. And set it aside.
• Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside.
• Place the pepperoni and beef back in the skillet over low heat. Add the seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mixture.
• Stir until all is melted and combined.
• I like to then put this into a small (1 quart) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.

Steps:

• Place 1 lemon wheel, 3 fresh basil leaves and 1/4 teaspoon sugar into a shatterproof glass. Muddle the mixture for 30 seconds with the handle of a wooden spoon. Pour 1/3 cup lemonade into the glass and stir together. Top with ice cubes and 1/2 cup ginger ale. Garnish with another lemon wheel and a sprig of fresh basil. Serve with 1/4 cup moonshine in a shot glass as a chaser and add as desired.
• Repeat this process to make 3 more cocktails. Serve immediately.