Butterfingers and Onions

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Yesterday, I dropped by the grocery store to get coffee creamer. There are a lot of things we can do without around here, but we’re serious about waking up and having what we need for coffee. I only needed a couple of things–didn’t want to do any big grocery shopping because it just wasn’t time in the budget. So I purposefully walked quickly through the store, pretending to have blinders on. Doesn’t matter if it’s a good deal if you don’t need it or don’t need to spend the money. This is such a hard rule for me.

Anyway, despite my efforts, the daggone store had BIG bags of Butterfinger bite-sized candy bars buy-one-get-one-free. Now, I especially love this store because they don’t make you buy two, so essentially, you get a half-price item. Sometimes I even have a coupon or two. Love a cheap deal. So I HAD to get the candy. Therefore, I HAD to make Butterfinger Pie last night. I had all the other ingredients already, so I made it last night and put it in the freezer.

The pie is in a graham cracker crust. I didn’t actually have a recipe, but here’s what I did. I filled the pre-made crust with microwave ganache. That is to say, I melted some chocolate chips and a little half and half in the microwave and stirred. Then I poured it into the crust. Today, when we tasted the pie, this step turned out to be one of the most essential for contributing awesomeness.

Then I chopped up a few of the Butterfinger bars. I did some quality control tasting–they passed for sure.

Next, I covered the chocolate layer with lots of Butterfinger crumbles.

The last step was the filling. Here’s what I had, so I mixed it together: About 8 ounces of Cool Whip, 4 ounces of cream cheese, more chopped up Butterfingers. I spread that filling on top of the chocolate and crumbles. Finally, I added a zig zag of Hershey’s syrup.

Me, my husband, and a good friend of mine tasted it after lunch today. Aside from the fact that it was as hard as a carp when I took it out of the freezer(note to self: thaw 15-20 minutes first next time), that stuff was AWESOME. That chocolate layer in the bottom was firm and chocolatey. The filling was wonderfully creamy and sweet. I would definitely make this pie again.

BEFORE we ate the Butterfinger Pie, we all enjoyed the Pie-day Friday Spectacular that was a…wait for it….

Onion Bacon Havarti Tarty Party!

As you may remember, I have been trying to work on pies and tarts that include savory ingredients, and today’s Onion Bacon Havarti Tart hit it out of the park, in my opinion. I used the same free-form tart shape that I used last week, but with different ingredients. I researched a few onion tart recipes, but I didn’t really like everything about any one of them. For starters, even though I know that good ingredients cost more, I just couldn’t afford to pay what some certain hunks of cheese cost. So I got a “lesser” hunk, if you will. Still tasted awesome.

First of all, I followed one of my main rules of entertaining: In case the food sucks, make the table pretty. Very reassuring to an amateur baker indeed.

Next, let’s talk about onions. Sniff…I used white onions. Sniff….I don’t remember if they were Spanish, or sweet, or sniff…what. But MAN, my eyes were cryin’! I chopped about 8-10 small and medium onions. No finger cuts this time! When I finally got them into the skillet, I had to go wipe my eyes, blow my nose, and wash my hands. Sniff…STRONG.

Anyway, they had to cook for a good 30 minutes in a bit of butter and olive oil so that they could get sweet and tender and a little brown. While they cooked, I prepared to round crusts with havarti cheese and BACON. *pause to think about how you love bacon*

Then I brushed the edge of the crusts with egg.

I added the following to the cooked onions: salt, pepper, nutmeg, rosemary, and garlic. Just a little bit of each. Also, I added about 2 TPSP of sour cream, because I had it, and because it added to the richness of the tart.Then I loaded up the two tarts with the cooked onions and put a bunch more havarti on top. I turned the edges up, brushed on more egg, and baked them at 400 degrees for about 40 minutes.

We were all delighted with the taste. I served it with some fruit and the delicious Pinot Grigio that my friend brought over. I have no idea if that was supposed to be paired with what I served, and besides, we were making generous use of the “five o’clock somewhere” rule. In my book, it all went perfectly together.

But none of it was a delicious as the company! What a blessing it is to have a good friend who loves you no matter what! And even better, to have a husband who gets along with my friends and doesn’t “go hide” when they come around. The conversation was easy and we would’ve talked all afternoon, but our kids would eventually come home :). When my friend left, I couldn’t help be feel grateful for such a terrific start to the weekend.

Here’s hoping you’ll make your next meal a party. It won’t matter what you serve. It’s all about the company and the attitude.

Remember, every day is worth celebrating!

 

 

Son of a Cheeseburger!

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That’s what I’m claiming I exclaimed when I cut my finger chopping an onion today. I don’t chop very often, and somehow, I’ve NEVER cut my finger in all my 40 years. Today was the day. It was a very tiny cut–barely worth a band-aid–but it was on the end of my finger where it’s tender and besides, I like Spongebob.

I happened to have a real onion in my pantry, which is rare. I’ve always been a user of fake little dehydrated onions or maybe frozen ones, but today, I decided to be a chopper. Well apparently, my Dad was right–no good deed goes unpunished. Just kidding. Sort of.

In my mind, it really was a good deed. I’ve mentioned before how I’m trying to gradually (and I mean gradually like a snail who’s had a few drinks on his way to a salt lick) move away from so much processed food. I was about to fix up a box of Hamburger Helper when I decided, “Hey–why not make something that’s not quite as processed?” So I whipped up a Cheeseburger Pie. The only thing in it that comes from a box is 1/2 cup of Bisquick.

I browned some lean ground beef with that precious onion. I confess that I was thinking to myself, “If one of my kids starts to pick the onion out of this pie….

“Boom! Straight to the moon.”

I’m pleased to report that no one did.

I resisted the urge to add green or red peppers. I love them, but they weren’t in the recipe, and wasn’t going to push my luck with the picker-outers. Besides, I was not a fan of chopping by this point. I did add one magical ingredient that causes all who behold it to shout its name with glee…

BACON!

That’s right. A few slices of bacon on top made it very appealing to everyone in my family–even before the first bite. Yes, I realize that meat is processed, but it doesn’t come from a box, right?

This yummy pie included that 1/2 cup of Bisquick, 2 eggs, 1 cup of milk, one PRECIOUS onion, and about a cup of cheddar cheese. Oh yeah, and BACON! Woot!

 

So the slice came out beautifully, too. The pie was exactly enough for our family of four. My husband and I each had 1/2 of the last slice.
I love a dish that is just the right size with no leftovers. The only thing we ate with it were some beautiful, sweet cherries. This left room for a dessert of ice cream which, I confess, was from a box. 🙂

 

My Mom used to make tons of stuff with Bisquick. It was great for magically holding together all manner of ingredients, both sweet and savory. I’m sure this little pie wouldn’t have fed our family of seven, but she also had a gift for making a little food go a long way. No one went hungry, that’s for sure.

Today’s pie experience was far from perfect, especially with that chopping debacle, but I read a great quote today:

“Don’t let the perfect be the enemy of the good.”

So true. I’m a perfectionist at heart, and I do a lot of criticizing of myself and others (sorry, others) when things aren’t just right. A lesson to myself: Good really can be good enough. It’s OK to cut your finger. To use something out of a box. To forget stuff. To not reach every goal.

Trying to do good IS good. So there.

Good!

Friday Pie-Day: Freeform Vegetable Tart

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It’s a new year! To save my wallet and my waistband, I decided to bake pies a little less frequently, but FRIDAY seems like a great day to bake pie.

A good friend of mine came over for lunch today. I got a great deal on some delicious veggies from a local market. We both love veggies, so I decided to make a veggie pie. Now you know I must love this friend of mine, ’cause I CHOPPED and chopped and chopped veggies for her. I don’t have sharp knives (because of my lazy problem where I put them all in the dishwasher), but I managed to chop lots of zucchini, yellow squash, shallots, mushrooms, and peppers for my Freeform Vegetable Tart.

I prepared a couple of store-bought pie shells by laying them out on parchment paper and sprinkling them generously with feta cheese. I love feta cheese. I pretty much love all cheese, but feta is right up there near the top of my yumminess list. The recipe called for store-bought crusts, and they really did behave perfectly and held together in a freeform form. “Freeform form” sounds ridiculous…

Anyway, the veggies you saw in the skillet above were pre-cooking. I read in several cooking articles about how vegetables can be even juicier than fruit, so it is important to pre-cook them for pies/tarts. While they were cooking, I added salt, pepper, thyme, and garlic. I gotta tell ya, my house smelled fantastic by this time.

After they cooked about 10 minutes, I dumped them onto a tray covered with paper towels. They needed to drain a little and cool down to about room temperature. Then I lined them up all fancy-like on those tart shells. It’s important to leave about two inches all the way around so that you have something to “form” when you close up the tart.

Here’s how they looked before I put them in the oven. I brushed egg wash on the shell edge before I pushed it up around the vegetables. I also brushed it on the outside of the shell after it was folded up. This really paid off by giving it a lovely golden brown color when it baked.

It baked for about 50 minutes at 400 degrees. Then I moved the tarts to a cooling rack–I left them on the parchment paper, which helped me slide them off the pan.

As soon as they hit the rack, I sprinkled more feta cheese on the top of each tart. If feta cheese is good, then MORE feta cheese is even better, right?

I’d set the table kinda nicely. I figured that if the tart wasn’t that great, maybe the table setting would compensate somehow. It looked nice, but it didn’t matter.

That tart tasted incredible.

My friend and my hubby enjoyed it with me, and we all had seconds. And frankly, I can’t wait for leftovers.

It came out in pretty good slices. And, considering it was “freeform,” it didn’t look sloppy or anything.

I really enjoyed making and eating the tart, but it also accomplished a few other things:

1. We didn’t eat out. I’ve decided to try to eat out less, and I really enjoyed having someone over. Besides, it’s a great reason to clean up!

2. I shopped at a new, cheaper grocery store. It wasn’t my favorite, but they really did have good deals. I’m not SUCH a princess that I can’t go somewhere different now and then.

3. I ate more vegetables. As a family, we want to move (however gradually) away from so much processed stuff. I hope we’ll be able to make more and more progress in this area as the year goes on.

4. I tried something I’d never tried before. Trying new things makes my brain work better. No doubt about it.

Try something new today.You might surprise yourself!

Resolution Pie

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This morning, I was awakened by the bells of the Monastery of the Holy Spirit. We’ve lived adjacent to their property for 10 years now, and today marks the first time those beautiful bells have woken me up. It was a gorgeous welcome to this new year. The bells were the only sound I could hear, and they broke through the stillness to say, “Rejoice! It’s time to begin.” I’m takin’ it as a good sign.

Don’t let those carrots in the photo above frighten you. I can’t think of anything I want LESS in a pie today than carrots. Everyone’s blogging and Facebooking and Tweeting about getting fit, and sure, I’ve got some healthy goals, too, but today’s pie is a sweet pie. It’s called

If-You’re-Doing-Something-Right-Keep-Doing-It Apple Pie.

Someone asked me to bring a pie for dessert today to follow the greens and black-eyed peas (which I love, by the way), and it didn’t take me long to decide on apple. Apple pie’s delicious, I had apples, so there.

I did get some new tools for Christmas, thanks to sweet family members.

A new apron, a cool crust cutter, a y-peeler, and a pretty red pie plate all helped me with my apple pie today. All of them seemed to work great. I need to practice a bit on that peeler, but it definitely allows for more fruit in the pie–the paring knife method I used before really cut too deep and wasted apples.

But the filling’s the same: apples, cinnamon, sugar, salt, corn starch. Works every time.

If it ain’t broke, don’t fix it.

I’m not saying there is never room for change or improvement, but if you’re doing something right, keep doing it. And you are doing something right. Everybody gets down sometimes. We’ve all had days when we feel like everything goes poorly–like everything we touch turns to…well…something we didn’t want it to turn to.

But many, many days are very good. And many, many people are very good. Including you. Don’t forget it.

New Year’s Day is traditionally a time of beating ourselves up disguised as “resolutions.” Again, if you’re a good goal-maker, keep at it. Some people really get things done that way. I’ve met a few goals and I’ve fallen short of a few (okay, more than a few). But don’t spend today thinking of all the things you didn’t do last year. Here’s your challenge:

Before you make any goals or resolutions for 2012, first make a list of what you did RIGHT in 2011. I know, I know….we’re to be humble and never toot our own horns, right? NO. Sure, bragging’s not fun to listen to, but I think it’s healthy from time to time to say to yourself, “Hey! I’m alright. Look at what I’ve done so far–this definitely means I can accomplish stuff. What next?”

So start blowin’ that horn

and make the list. 10 things  you did right. This year, do those 10 things again and add 10 more.

‘Cause you’re alright. Don’t forget it.

Here’s wishing you and yours a year full of good days, good people, and love! Happy New Year!

 

The 12 Pies of Christmas: Drumming Up Some Red Hot Apple Pie

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It’s Christmas Eve Eve, y’all!

Everyone’s anxiously awaiting the big day. We’re eating lots of good junk food and wearing our pajamas for longer than usual. Can’t complain about that. I even went to the grocery store today and found people cheerful and relatively patient. So glad there are plenty of folks left who realize that stress just isn’t worth the trouble when it comes to the holidays.

OK, so I admit that the title of today’s blog entry is the only “drummy” thing about the pie. The need to use the apples I had on hand over ruled creativity. Besides, the red hot candies in this apple pie made it downright festive for the 12th pie of Christmas.

Red Hot Apple Pie is exactly like regular apple pie, except that I added a 1/4 cup of cinnamon candies instead of cinnamon. It really smells wonderful when it’s baking, and it gives the pie a gorgeous candy-red coloring.

This pie also had a crumble crust because I only had a bottom crust ready. Crumble crust is a delicious use of flour, brown sugar, and butter. And just in case it wasn’t pretty, I placed a cheery red pie bird in the crust before I added the filling.

It’s a good thing I did, because it was pretty bubbly and kinda oozed over the sides. I was so glad I had placed the pie pan on another pan to bake. Otherwise, I would’ve been cleaning up some sticky red goo.

The pie was far from perfect, but it smelled perfectly delicious, so I sent it with my daughter to her yearly Christmas Eve Eve sleepover at her friend’s house. No one gets a warmer welcome than a woman holding a pie, that’s for sure! I hope they have fun together and get at least a little sleep.

Truth be told, there will probably be 13 or 14 Pies of Christmas, because someone asked me today to bring a pie with me on Christmas Day. Glad to do it. Besides, making 13 or 14 Pies of Christmas makes me a crazy pie-baking rebel of sorts, right?

Pa-Rum-Pa-Pum-Pum and Merry Christmas Eve Eve to all!

 

 

The 12 Pies of Christmas: Piping Hot Chocolate Chess Pie

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$2,284.80

That’s the estimated cost of hiring 11 pipers to pipe for you this Christmas. I don’t know about you, but that far exceeds the Christmas budget around here…even for my true love–though he’d be worth it. 🙂

Today, as I was prepping for 11th Day of Christmas pie baking (prep work makes the whole thing so much easier, by the way), I was thinking about the cost of baking pies.

For one pie, not very much at all, really. Even if you paid someone by the hour to do it, pie-making’s not too pricey.

But what if you tried to estimate the real value of time?

You just can’t. How much would you pay for the experience of watching your kids open presents? How much for baking together? For dancing with the one you love? How much would you pay to sit in the peace and quiet with your coffee? What is the cost of the time it takes to read a Christmas card from someone you really miss? What’s it worth for an hour of loud, happy family around a table of good food?

Priceless.

I know that’s cliché these days, but it’s so true. And that’s one of the reasons I’m so happy to have a GUEST STAR on my blog today. My brothers-in-law are here from Illinois, and they wanted to get in on the pie-baking action. So today, my brother-in-law, Clay, and I are whipping up a couple of Piping Hot Chocolate Chess Pies. I’m so thankful for the time we have together! We’re not really “piping” anything, but it’s the closest I could get to those piping pipers.

We’re baking two. One’s going with us to a family get-together tonight, and the other’s for some folks who just need some Christmas cheer–they need Christmas to hurry up! So we’ll bring a little Christmas in a pie plate.

We used a recipe I’ve used before; cocoa, eggs, sugar, vanilla, and evaporated milk. Seems like it turned out great. We’ll see when we cut into it tonight. Besides, whipped cream makes stuff taste awesome, so we’re taking that with us, too.

It didn’t take long to prepare the pies, and we had a good time working on a puzzle while we waited for them to bake. 

Time.

Please remember this holiday season that it’s the most precious gift you can give to those you love!

The 12 Pies of Christmas: Lords a Leaping Quiche

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First of all, I’d like to say that my Countdown App has once again confused me. How did I end up on 10 Lords a Leaping today? I should only have two days left, but in two days it will only be the 23rd? Huh?

Whatever. Today’s pie turned out delicious. If there were any lords here, they’d be leaping for sure. I did end up serving the quiche to four awesome guys in my family, so we’ll count them as lords.

I just couldn’t take another sweet pie around here. I’m all jacked up on sugar from Christmas food and beverages. It’s making me punchy, and I needed a protein break. Besides, I had no idea what was for dinner, and quiche pie would work.

This yummy quiche was baked in a pie shell and included sausage, eggs, 2 kinds of cheese, green peppers, onions, and the ever-awesome

heavy cream.

I don’t know why heavy cream makes everything more delicious. It just does.

It took about one hour to bake this delicious lord-worthy quiche, and it even looked as tasty as it smelled.

We served it up with a small salad of romaine, orange segments, craisins, and sesame ginger dressing. Five people were there to eat, and the only problem was that we needed MORE–because everyone wanted seconds. Turns out we all needed a little something savory.
Here’s a slice of the Lords A Leaping Quiche:

I really gotta admire people who find the will power to eat decently over the holidays.

Good for you, Protein Eater!

Mazal Tov, you Moderate Portion Takers!

Huzzah to you, Veggie Muncher!

Kudos, Kashi Taster!

Rock on, Year Round Exerciser!

If you’re not one of those folks, grab those cookies on your way over and come sit by me.

Pig Out, Pie People!

Keep an eye out for what the Pipers are Piping tomorrow. It’s almost Christmas!

 

The 12 Pies of Christmas: 9 Ladies Dancing Party Pie

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Mincemeat Pie

Above is a site that tells all about Mincemeat Pie, which is today’s pie for the Ninth Day of Christmas.

Early on in my blogging days–a couple of months ago–I listed Mincemeat as a pie I wasn’t going to make. But I broke down and did it anyway. Several people asked about it, and I was amazed to discover that many people had sweet childhood memories surrounding this pie.

My husband and I are headed to a Christmas party tonight, and there will be LOTS of people there, so I figured that Mincemeat Pie will have a better chance of being eaten than it would in my fridge. I’m hoping that old folks and sentimentality will empty the plate.

Growing up, I’m sure that this pie graced the table of desserts at my grandmother’s house, but for the kids, it was always the one that made you crinkle up your face and say,

“Where’s the chocolate pie?”

That being said, I decided to be a trooper and try out this traditional holiday pie. Not sure what’s in it yourself? Here are the ingredients, listed from the jar of mincemeat I bought at the store:

All right, so I can totally accept raisins, apples, and citrus peel in a pie, but

Beef? Really?

The curiosity is killing me. Since there will be tasty holiday treats-a-plenty at the party, I promise to try a sliver of this culinary curiosity tonight. At least I can wash it down with some holiday spirit or chase it with some sausage balls or something. Wish me luck!

Here’s the finished Mincemeat Pie. There’s a cute little Christmas tree on top that I poked in with a fork, and the top’s nice and brown–thanks to egg wash. It’ll have more than three hours to cool, so I’m hoping that’ll make for decent slices.

I’ll let you know tomorrow how it tastes, and we’ll see if tomorrow’s pie makes the local lords leap…

 

The 12 Pies of Christmas: Cow Pies

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I wonder if those eight-maids-a-milking wore good boots.

‘Cause with all those cows around there are bound to be

Cow Pies.

Today’s “Pie” is a little bit off the chain. Over the edge. Outside the box, if you will…

I just didn’t have room for any more pie dishes in my fridge, and I found a yummy recipe for these Cow Pies. They’ve got cocoa, LOTS of sugar, butter, vanilla, peanut butter, and some quick oats. I had to go to the grocery especially to get those oats. I’m gonna have to buy a couple of cows to eat the rest of the oats, ’cause I don’t know what the heck I’m gonna do with that big ole container of ’em.

To make the cow pies, I melted all of that yummy stuff together on the stove-top, and the quick oats went in last. Then I just plopped(sorry, couldn’t resist) teaspoonfuls of the batter onto waxed paper to cool.

That was like, 3 hours ago, and they are harder than they were at first, but they’ve still got a ways to go.

I’ve tasted a couple of them and they are DELICIOUS! And I certainly think the look of them lives up to the name. Never mind that I had to scrape them off with a spoon…

I know I’ve had cookies/pies like this before, except I think they were called “No Bake Cookies,” and I have one friend who called them “Preacher Cookies.” Can’t remember why they had that name–did people make them for the preacher, and if so, what did that say about their feelings for the preacher?

Today’s a short entry, because how much can you say about Cow Pies? OK, I’m sure there’s plenty, but I’m gonna leave you with this awesome LEGO rendition of the famous 8 maids a milking. Love it.

Mooooo-ry Christmas!

The 12 Pies of Christmas: 7 Swans A Swimming

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Have you ever heard the story of the Ugly Duckling? The original tale was by Hans Christian Andersen and told of a homely little bird born in a barnyard who later finds out, after much suffering and teasing by others, that he is indeed a beautiful swan, the most beautiful bird of all.

Today, for the 7th Pie of Christmas, I baked Vanilla Cream Pie, and it, too, had very humble beginnings. Yes, even homely. For starters, take a look at this poor crust.

It is a store-bought crust that fell from the top shelf of our pantry to the floor (not the first time this has happened–time to reorganize, I guess). Luckily, the plastic cover stayed in tact, so I put it back and declared that I’d find the poor crust’s destiny one day soon.

Poor little crust. No real hope of holding a filling in…

Or so I thought….

I got going on the Vanilla Cream Pie filling, which called for four egg yolks. Important. Four egg YOLKS. I carefully separated the eggs into two separate bowls, and I even took the time to fish out one tiny drop of yolk that accidentally got into the whites bowl.

Proud of my pie-making prowess, I said to my brother-in-law who was in the kitchen at the time, “Did you know that if you get even ONE DROP of yolk in there, it won’t whip up properly?” “Really?” was his polite reply. I should have spent more time paying attention instead of pontificating about eggs.

Here’s what happened next.

For a custard or cream pie, you usually have to mix stuff in a saucepan until it thickens. So I stirred up sugar, salt, cornstarch, and milk on the stove. Then, my brain obviously crowded with all that “knowledge,” I dumped the daggone WHITES into the saucepan instead of the yolks.

NOOOOOOOOOO!

I kept whisking and decided what to do. Whisk. Whisk. Whisk.

Whiskey.

Add whiskey? Nah. Although I made a mental note to try that out…

Anyway, I just decided to dump the yolks in there, too. And I kept on whisking. It thickened up very nicely, and I added a little butter and vanilla. I tasted a bit (quite yummy) and poured it into the pitiful Ugly Crustling.

The next step was one I’d seen on cooking shows, but hadn’t practiced. The recipe said to cover the filling with plastic wrap tightly so that no skin would form on the top. I’m pretty certain I did not do this perfectly, because I kept seeing little air bubbles, but we’ll see…

The pie had to cool to room temperature before being moved to the fridge for several hours to cool before garnishing. Would a Swan Pie emerge? Only time would tell.

While waiting for the pie, I had plenty of time to think. That Ugly Duckling was awesome the whole time.

He just didn’t know it until he got to the right place and saw himself as he really was.

But what did he see in the clear stream below? His own image; no longer a dark, gray bird, ugly and disagreeable to look at, but a graceful and beautiful swan. To be born in a duck’s nest, in a farmyard, is of no consequence to a bird, if it is hatched from a swan’s egg. He now felt glad at having suffered sorrow and trouble, because it enabled him to enjoy so much better all the pleasure and happiness around him; for the great swans swam round the new-comer, and stroked his neck with their beaks, as a welcome.

We’ve all heard stories of amazing and beautiful people who came from humble beginnings. So many times, it just took them a while to realize their greatness. To make their discoveries. To be welcomed by those who loved them most. To see with their own eyes who they were meant to be.

I can relate to that duck sometimes, and I’ll bet there are many others who may feel like they’re in the “barnyard stage” of their lives.

With this 7th Pie of Christmas, I offer you encouragement. I pray that anyone feeling sorrow and trouble will one day feel glad for it. I hope for each one of you for a day of pleasure and happiness all around.

And if you’re already there, look around for a neck to stroke.

Hold up the mirror and help someone see how beautiful they really are.

That pie was really good. Who’d have thought? With such humble beginnings and so many mistakes. Hmm. You never can tell.