So this was our conversation.
“Guess what honey? I’m making pie for our treat tonight!”
“Yay! I love Pie”
“I’m making peanut butter M&M pie, with chocolate chips”
So, pie is one of hubby’s favourite desserts, and certainly one of my least favourites. To be honest if pie is on the dessert menu, I am more likely to skip it, and save my dessert for something better, later in the week. Of course, there are exceptions to everything, I love pumpkin pie, pecan pie, that’s pretty good too. My hubby thought this was more like a big cookie, cleverly disguised in a pie crust. He was right, and it was delicious. A new pie to add to the I will totally use one of my treats up on the delicious tidbit. A warm cookie pie, served with a scoop of ice cream on the side. This is a pie I can totally stand behind!
Recipe from Culinary Concoctions by Peabody
1 recipe pie crust , or store-bought
1 cup granulated Sugar
¾ cup all-purpose flour
3 TBSP peanut butter
½ cup unsalted butter, melted
2 large eggs, beaten
1 tsp vanilla extract
1 cup Peanut Butter M&M’s
2/3 cup milk chocolate morsels – I used Peanut Butter Filled Nestle Delightfulls
- Make pie crust and fit into 9 inch pie plate.
- Beat together sugar, flour, peanut butter, and melted butter. Beat in eggs with vanilla.
- Use spatula to fold in M&M’s and chocolate chips.
- Scoop into pie shell.
- Bake for 40 minutes at 350 degrees. Let cool, then slice.
- Eat and enjoy!
Slowly , slowly, I am trying to get my kids used to spicy food. Gone are the days when I make them their own meals, in fact that never happened. I am a lover of spicy food, so when our kids were little we just didn’t have it. It was a restaurant order for me, but not a big family time meal. So I have been buying spicy Italian Sausage at the stores instead of mild, and sometimes, they notice, and sometimes they do not. This pleasant pasta dish, I heard nary a complaint that it was too spicy. Possibly the addition of bacon, masked the spicy sausage, maybe the cream toned it down. What ever the reason, we all liked this dish. Adding sausage to practically anything, is always a win in their house!
Recipe from Taste and Tell
- 1 lb Italian sausages
- 1 tablespoon olive oil
- 4 slices of bacon, chopped
- 1 lb linguine pasta
- 4 large egg yolks
- ½ cup heavy cream
- 3½ oz grated Parmesan cheese
- zest of 1 lemon
- 2 teaspoons chopped fresh parsley
- extra virgin olive oil
- Bring a large pot of water to boil with a small amount of salt. Boil pasta until al dente. Remove about a mug full of pasta water. Drain remaining pasta.
- Cut casings off of sausage and form into small meatballs.
- Heat oil in large skillet. Cook meatballs until brown, Add bacon, cook until crisp. Set pan aside.
- Whisk together yolks, cream, cheese, lemon zest, parsley and a good amount of salt and pepper. Toss with hot pasta, for 2 minutes. This should ensure the egg has cooked. Use slotted spoon to remove meat, and toss with noodles. Drizzle with additional olive oil.
- Eat and enjoy!
One of our kids has a secret love of vinegar. Okay, I use the word “secret” loosely. She loves the stuff. White, balsamic, it really doesn’t matter. So when I serve bread with dinner with an option of oil and balsamic dipper, she really could eat the whole loaf. The main course becomes the side. A lovely focaccia is the perfect bread for an oil dipper, and with the help of a bread machine, it’s actually pretty easy to make. All you need is your ingredients, and plenty of time. Don’t worry though, it’s mostly just time waiting, you can get plenty done while your bread machine does all the heavy lifting.
Recipe from The All-New Bread Machine Cookbook
- 1 cup water
- 3 Tbsp. Olive Oil
- 1 1/2 tsp. salt
- 3 cups bread flour
- 2 1/4 tsp. dry yeast
- 2 Tbsp. Olive oil
- 1 tsp. kosher salt
- additional olive oil and balsamic vinegar to dip – optional
- Place first 5 ingredients in bread machine in order listed. Turn on dough cycle.
- When cycle has finished (mine takes 1 1/2 hours) punch down dough, and wait 5 minutes.
- Grease a 13×9 inch pan. ( I like to use olive oil again). Place dough in pan and use the heel of your hand to evenly distribute dough to reach ends of pan. Cover with clean kitchen towel, and place in warm spot to rise for 1 hour.
- Use fingers to make large dimples in dough. Drizzle with olive oil and sprinkle with kosher salt.
- Pre heat oven to 425 degrees.
- Place dough in oven, and quickly throw 4 ice cubes on bottom of oven. Bake for 20-25 minutes.
- Serve warm with olive oil and balsamic vinegar as dip.
- Eat and enjoy!
It’s that glorious time of year when all the lovely produce you haven’t seen for months, is just brimming over at the grocery stores and farmers markets. Fresh has come out in abundance, and although it is always available, even through the cold winter months, you have to pay an arm, and maybe even a leg to purchase it. We eat a lot of frozen vegetables in the cold winter months. And salad, there is always salad. New potatoes , is one of the products that seem to get cheaper this time of year, so I jumped at the chance to get some so I could try out this recipe from Dangerously Delicious . Now we just need to find some corn on the cob, and we will be set!
- 2 1/2 pounds new potatoes, I used a mix of red and white
- olive oil
- fresh rosemary, chopped
- kosher salt
- fresh cracked pepper
- 1/4 C butter, melted
- Boil potatoes until tender. You should be able to pierce all the way through with a sharp knife. Drain.
- Brush 2 cookie sheets with olive oil. Place potatoes on sheet and smash down with potato masher , while still keeping each potato in tact.
- Sprinkle with rosemary, salt and pepper. Be generous with your seasonings. Brush each potato with melted butter.
- Bake for 25 minutes at 425 degrees.
- Eat and enjoy!