Pie Crust Pleasers

After making chicken pot pie last week, I had some leftover pie crust.  The thing about tender, flaky pie crust is that you shouldn’t touch it.  Don’t mess with it too much, or it gets tough.  Tough pie crust is not tasty pie crust.  And “not tasty” pie crust is just plain not worth it!

So, instead of messing with your crust and trying to make something out of it (like rolling it out again to make another pie crust, only to be disappointed when your crust doesn’t quite fit… and is now quite tough… wanna ask me how I know?) make Pie Crust Pleasers (I totally made up that name for this post… I don’t think these really have a name)! 

Simply lay your scraps in a pan as you cut them, and generously sprinkle with cinnamon sugar. 

"That MY job, Mommy."

"That MY job, Mommy."

Bake in a 350 oven for about 15 minutes, or until golden brown.

Mmmmm.  I remember fighting over these sharing these with my siblings growing up.  And my sister?  Don’t tell her I told you this, but I think she sometimes makes pie crust just to make these.  Yep.  She cuts the whole recipe into strips for Pie Crust Pleasers.  They are that good.

Be sure to visit Tempt My Tummy Tuesday and Kitchen Tip Tuesday, and check out my church cookbook giveaway!

Beat the Freeze!

It got c-c-c-cold late this afternoon as we all ran out to beat the freeze!  After watching our fledgling garden produce lots of goodies this summer, we hated to lose anything tonight to the impending frosty temps (thanks for the heads up, neighbor John!)… so out we went to gather the last of the goods.

 

Looks like I’ll be busy chopping and freezing peppers tomorrow!

Before the cold wind hit… what a beautiful weekend!  I ditched our soup plans yesterday (I can’t do soup when it’s sunny and 70 degrees out!) in favor of this Texas Cowboy’s Pie from $5 Dinners.  It turned out great, and I’m glad to have another use for leftover roastbeef to add to my repertoire.   

Here are our menu plans for this week:

Sunday, 10/26

Weeknight Suppers

  • tuna casserole, green beans, homemade applesauce
  • potato soup, cream cheese apple muffins
  • baked round steak, mashed potatoes and gravy, corn and green beans
  • Game night!  Yes, on Thursday… if we win, we go to the playoffs for the first time in, well… forever, I think!  (This is just our third year in Tiny Town.)  So, probably sandwiches and snacks for the road.   

Friday, 10/31 

I normally don’t plan three meals for Friday, but school is out and everyone’s home and it’s Halloween, so…

  • pumpkin pancakes (based on this recipe, but with a real egg  😉 (with chocolate chip jack-o-lantern faces designed by my sous chefs), bacon, scrambled eggs
  • homemade pizza, again with a Halloween design (think pepperoni and peppers and mushrooms) by the littles
  • fifteen-bean soup with ham, which will be simmering in the crockpot while we make our afternoon trick-or-treating rounds to the grandparents and great grandparents (how grateful I am that we live close enough to do that!), cornbread muffins, and a sampling of varied candy goodness for dessert

Saturday, 11/1   AAACCCKKK!!!  November!?!?

  • ham and cheese omelets, muffins
  • clean out the fridge
  • spaghetti, corn, breadsticks

Meat and Potatoes

Lance and I both grew up on good old fashioned meat and potatoes meals.  One of my favorite meals to fix:  BBQ meatballs and cheesy potatoes.  Double yum!  This meatball recipe makes a lot, so I usually divide it into three pans; one to eat and two for my freezer.  I freeze half of the potato recipe, too.  I love having meals handy for crazy days, or to give to a new mom or any family in need. 

BBQ Meatballs

  • 1 can (13 oz.) evaporated milk
  • 3 lbs. ground beef
  • 2 c. oatmeal
  • 1/2 tsp. pepper
  • 1 c. chopped onion
  • 1/2 tsp. garlic powder
  • 2 tsp. salt
  • 2 tsp. chili powder

Mix and shape into balls. Place in pan in a single layer.

Hint:  Skip the mess (and have perfectly uniform meatballs)!  Shape your meatballs with a cookie or muffin scoop.   

Sauce

  • 2 c. ketchup
  • 1 1/2 c. brown sugar
  • 2 Tbsp. liquid smoke
  • 1/2 tsp. garlic powder
  • 1/2 c. chopped onion

Mix together and pour over meatballs. Bake at 350 for one hour. (I cover them for 30 minutes and then uncover for the last 30 minutes.)

Cheesy Potato Casserole

  • 2 pounds potatoes, diced and cooked (can use frozen hashbrowns, thawed)
  • 1 can cream of chicken soup
  • 1cup (or more!) shredded cheddar cheese
  • 1 pint sour cream
  • 1/4 cup chopped onion
  • 1/2 cup butter, melted
  • salt and pepper to taste
  • optional:  1 cup crushed cornflakes and another 1/2 cup melted butter

Mix first seven ingredients.  Spread in 9×13 pan.  Optional:  top with cornflakes tossed in melted butter.  Bake at 350* for 1 hour.   

For more recipes, head over to Life as Mom and The Grocery Cart Challenge.

Floss Your Rolls

A quick tip for making pretty cinnamon rolls:  don’t slice them, floss them!  Using unflavored waxed dental floss, slide the floss under the rolls.

 

Bring the ends of the floss up, cross and pull.

No more squishy rolls!

Pretty, right?  She sure thought so…

You can find more kitchen tips and recipes at Tammy’s Recipes and Tempt My Tummy Tuesday at Blessed with Grace.

Menu Plan Monday, 10/20

Last week’s MPM was a great resource for me this week as I planned my menu around what we already have in the house.  (My addiction to cheese really surfaces when we’re almost out!  It will have to stretch this week!)  Thanks, ladies!  Here’s what we’ll be eating…

Sunday, 10/19

  • waffles and eggs
  • snack stuff… cheese, crackers, leftovers, etc. 
  • grilled steak, potatoes, peas

Weeknight Suppers

Saturday, 10/25

  • Team Breakfast — deluxe scrambled eggs, coffee cake (haven’t found the recipe yet… anyone have one for me?), apples and dip
  • veggie beef soup — I’ll use leftover roast from Thursday (thanks, Ms. Recipe)
  • clean out the fridge

Be inspired!  Check out tons of recipes and menus at OrgJunkie!

Pumpkin Butterscotch Muffins

** Update for Friday:  Hi, Grocery Cart Challenge visitors!  I’ve got THREE recipes for you this week.  All the rest of you, head over to the grocery cart challenge for homemade maple syrup and other yummy recipes!

Since I seem to be all about recipes this week (have you checked out my pretty pizza braid or my yummy chocolate chip cheesecake?) I thought I’d stick with what’s working, and link up with Life as Mom.  FishMama’s weekly recipe swap is on, and the theme this week is quite seasonally appropriate… all about pumpkins! 

In the interest of time, I’ll share a link to a new pumpkin recipe I discovered on Allrecipes.com when I was cleaning out my fridge and pantry over the summer.  I love the feature where you type in random ingredients and they search for a recipe based on what you have.  Needing to use up 1/2 a can of pumpkin and 1/2 a bag of butterscotch chips in my pantry,  I entered those two items and voila… 

Pumpkin Butterscotch Muffins

I made regular-sized muffins, and substituted some wheat flour for white, but other than that  I stuck to the recipe as written.  The rich pumpkin and butterscotch flavors blend together beautifully.  Try them!

Find a purpose for your pumpkins over at Life as Mom!

Chocolate Chip Cheesecake Pie

I should have titled this post “The Day Amy Became My Very Best Friend.”  Seriously.  This cheesecake is that good!  My husband requests it for our anniversary, Valentine’s Day, his birthday, Father’s Day…

This is my official entry for Laura’s Pie Recipe Contest, and I even used her graham cracker recipe (which is quite yummy!) for the crust so that I wouldn’t get disqualified for using a premade crust laden with hydrogenated oils and high fructose corn syrup (but I promise not to tell if you use the easy, unhealthy stuff like I usually do 😉 ).  Be proud, Laura! 

Chocolate Chip Cheesecake Pie

Pie Ingredients:

  • 1 graham cracker pie crust (or make your own healthy one in an 8 inch pie pan)
  • 8 oz. softened cream cheese
  • 14 oz. can sweetened condensed milk
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup mini chocolate chips
  • 1 tsp. flour

Chocolate Glaze:

  • 1/2 cup mini chocolate chips
  • 1/4 cup heavy whipping cream

1.  Preheat oven to 350*.  Beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth. 

2.  Add egg and vanilla; mix well.  Toss chips with flour; stir into cheese mixture (flour keeps them from settling at the bottom of the pie).  Pour into pie crust.

3.  Bake 40 minutes or until center springs back when lightly touched.  Cool and top with glaze*.  Chill for several hours.

*Chocolate Glaze:  In a small saucepan, over low heat, melt 1/2 cup mini chocolate chips with 1/4 cup whipping cream, stirring constantly until thickened and smooth.  Immediately spread over pie. 

4.  After you make and sample your first piece of this cheesecake, send Laura an email to tell her I should win!  And then report back here to let me know that I am your new very best friend!

Chocolate Chip Cheesecake Pie really, really works for me!

Visit Rocks in my Dryer for more WFMW!