Friday, September 4, 2015

S'mores Pie


I could probably just blog about s'mores recipes and call it a day. I adore anything s'mores.  So, this simple little pie was totally my happiness.  My kiddos helped me assemble and then it was ready and waiting on us at dessert time.  A little graham cracker, a lot of chocolate and marshmallow too.  Have s'more!

This recipe makes one 9" pie.

Shopping List
1 (3 oz) box of instant chocolate pudding 
1 cup of milk
1 cup whipped topping (I used Cool Whip), thawed slightly
1 cup chocolate chips (plus more for garnish)
2 cups mini marshmallows (plus more for garnish)
 1 prepared graham cracker crust 



In a large mixing bowl, whisk your dry chocolate pudding mix and milk about two minutes.  Whisk in your Cool Whip until just combined.  Stir in your chocolate chips and mini marshmallows (reserving some for  garnish). 

Pour mixture into your pie crust(s) and refrigerate at least 4 hours up to 2 days.

Remove from fridge and garnish with a little more chocolate chips and mini marshmallows and serve.

To see all of my yummy s'mores recipes, click here.  It's amazing what you can do with a s'mores.

Thanks to the lovely three day weekend, come back on Tuesday for Meal Planning Monday Tuesday.

  Have a great Labor Day!
  

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Thursday, September 3, 2015

Beef & Ale Shepherd's Pie


When we were in London, Andrew had a shepherd's pie with beef and ale and after taking a bite, I knew we needed to recreate that.  So hearty, so full of flavor and so simple too!  Yes, this is actually something you can make on a busy weeknight (promise!).  Follow my simple steps and you'll be eating your British pub fare in no time!

For my recipe, I made four individual servings but you could make one big serving in an 8x8 baking dish.  This recipe serves four very big portions.

Shopping List
1 pound of stew meat (or a pound of flank steak chopped into bite sized pieces)
1 cup of chopped mushrooms (I used cremini, use what you love!)
1 onion, chopped
salt and pepper
extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons flour
about a cup or so of Ale (or any type of beer you love)
2 cups frozen or fresh peas
a few tablespoons of fresh thyme, chopped
1 box of ready to bake puff pastry sheets (I used a 17 oz Pepperidge Farm kind), at room temp


Preheat your oven to 400 degrees.

Lightly spray with cooking spray either one (8x8) baking dish or four oven safe bowls.  Set aside.

In a large skillet or dutch oven, add your chopped stew meat or steak to a drizzle of EVOO over medium-high heat.  Brown up on all sides.  Add in your chopped onion and mushrooms.  Do not salt and pepper until the mushrooms have completely browned up (if you salt them before they're brown, it will take forever to get them to brown).  After everything is sauteed and tender (about 6 or 7 minutes) add a healthy pinch of salt and pepper.

  Add in your butter and then whisk in your flour for about a minute.  After a minute, slowly add in your Ale and keep whisking.  Once thickened up a bit, stir in your peas and thyme.  Reduce heat and allow to simmer about five minutes.

At this time, pour the steak mixture into your baking dish(es).

Take your room temp puff pastry sheets and fit them for your pan.  You'll probably only need one if you're using an 8x8 baking dish and you'll probably cut on both of them to fit four individual dishes.  Just make sure the pastry covers the entire top.

Pop your shepherd's pie into the oven and bake about 10 minutes or until the pastry is lightly browned.

Remove from the oven and serve immediately.


Your family will think you worked all day on dinner...but you and I will know that it came together in no time.

Enjoy!


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Wednesday, September 2, 2015

Cozy Fall Food


I thought we should just kick off September on the right foot.  Some cozy fall food!

If you need a little jump start to your fall fare, here are a few of my favorite recipes for this time of year.  Cozy fall food is my favorite.  It's the kind of supper that you eat while wearing sweats and fuzzy socks.  The best kind of meals.

Enjoy!


































And to see all of my fall food, click here.

Happy fall y'all!



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