Lemon Meringue Pie

Oh, how I love lemon.

And I love pie.

AND I love meringue.

So what could be better than lemon meringue pie?

I KNOW!  Nothing could be.  I totally agree.

Let's make pie!

We need to bake a pie crust first.  Fit the pie crust in a 9" pie dish.  Crimp the edges and prick the bottom with a fork.

Now bake it in a super-hot oven for eight or ten minutes.  I did eight minutes and this is what I got.  I think I'll bake it for 10 minutes next time.

Let the crust come to room temperature while you make the filling.

As for the filling, so easy it's...well, it should be illegal for something this easy to be this good.

Lick the spatula because you don't care about eating raw egg yolks.  And it's the best pie filling this side of the Mississippi.  (That would be River, for anyone unfamiliar with that phrase.)

And they don't make pie west of the Mississippi (River), so I think that about covers it.

Did you know that, by the way?  That pie is not a thing in the Wild Wild West?  True.  Because I used to live over on that side of the river for a brief period in my life.  And every time I mentioned pie, I got blank stares.  And then I made Derby Pie for some friends, and they're my friends for life.  4-Eveh, y'all.  All because of pie.

Just remember that.

Where were we?  Oh, yes.  Meringue.  Also undiscovered west of the Miss.  Equally as delicious as the filling itself.

Beat it into peaks, and spread it on the pie.

Make your pie look like a large snow-capped mountain.

It's a thing of beauty.  Bake it for 10 minutes or so, until the meringue is perfectly golden.

And that would be a cryin' shame to burn the best lemon meringue pie in the world.  Or at least on this side of the Mississippi.

Lemon Meringue Pie

1 pie crust, fitted into a 9-inch pie plate
2 14 oz. cans sweetened condensed milk
1 cup lemon juice
6 egg yolks (reserve 4 of the whites for meringue topping)
4 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
1/2 tsp vanilla

Fit the pie crust into the pie plate and crimp the edges.  Prick bottom and sides of crust with a fork.  Bake in a 450 degree oven for about 10 minutes.  Remove and cool to room temperature.

In a bowl, whisk together the sweetened condensed milk, lemon juice and egg yolks.  Pour into the pie crust.  Bake on 350 degrees for 10 minutes.

Meanwhile, make the meringue.  In the bowl of a mixer fitted with the whisk attachment, beat the four egg whites on medium-high until frothy.  Add the cream of tartar and increase the speed to high.  When the whites start to turn white, sprinkle in the sugar slowly.  Add the vanilla and continue beating the whites until stiff peaks - the meringue will be shiny and thick and stand up in a peak on the beater.

Spread the meringue on top of the pie, using your spatula to create peaks on the meringue.  Bake in a 350 degree oven for about 10 minutes, until the meringue is set and begins to turn golden.

Cool to room temperature before serving.

Mediterranean Wraps

My cat brought me a present today.  I would post a picture of said present but, out of respect for the deceased, I decided against it.

If you have a cat, you know what this means.

It means some sort of dead or, at the very least, mangled, animal.  Last week it meant an adorable baby bunny that he batted around the yard for quite some time before he finally put the poor animal out of its misery.

(Sidenote: I expected my children to be distraught over this shameless display of cat-and-mouse, in which a bunny lost his life.  Instead, my girls thought the game to be hilarious and cheered their beloved kitty on, encouraging him to catch the bunny who tried valiantly (but in vain) to escape.  Should I be concerned about their complete lack of compassion for the less fortunate?)

Oh, and did I mention that our fearless hunter has no claws?  You see, he was supposed to be an indoor cat.  You can see how well that plan worked.  Oh, and he has congestive heart failure.  But don't tell him because he's not slowed one bit by his handicaps.

Today his gift came in the form of a freshly killed chickmonk (good luck convincing my 4-year-old that it is called anything but a chickmonk).

He was so proud.  I'm pretty sure that he now considers his room and board paid up for the next day or so.  Until another chickmonk or bunny falls victim to his hunting prowess.

And he's so sweet, how could I be upset with him?

And this story is completely unrelated to this post.  Except to say that I was a herbivore for lunch, and my cat would never consider being anything but a carnivore.

Such is the circle of life.  Or the food chain.  Or the survival of the fittest.  Whatever.

I'll try to not start my next post with a story about a dead animal.  Sorry about that.

And that's a wrap.

Mediterranean Wraps
Makes one wrap; easily multiple for lots of wraps!


One wrap (I used Flat-Out wraps, sundried tomato flavor but a large tortilla, any flavor would also be good)
Thinly sliced cucumber
Thinly sliced red onion
Thinly sliced yellow peppers
Grape tomatoes, sliced in half
Hummus (I used roasted red pepper hummus but cilantro hummus would be delicious too)
Feta cheese, crumbled
Baby spinach leaves
Other things that would be yummy inside: roasted red peppers, kalamata olives, chopped artichoke hearts and/or tzatziki (yum!)

Spread the hummus on the center of the wrap.  Sprinkle some feta cheese crumbles on top.  Top with desired amount of each veggie.  Wrap and enjoy!

Guest Blogger: Granny Cake

My sweet friend Aletta offered to write a guest post for me...and she sent me her famous Granny Cake!  I can't believe you never brought this to Bible study, Aletta!  It looks delicious!  


Since Elizabeth claims to not be cooking much lately, I offered my services as a guest blogger. My name is Aletta Cherry and I am one of her friends from the North. We met in a ladies’ Bible study several years ago. The Bible study still exists, but we are minus one very special lady that we all miss desperately! Now, on to the food because that is why you are here in the first place.

One of my most favorite things to eat is Granny Cake. I describe it as an extra sweet, ooey-gooey-pineapple-upside-down cake. Notice that I did not say that it is my favorite to make because it is high maintenance and I usually mess it up about every other time. You MUST use a NEWLY-OPENED bag of self-rising flour AND sift it well or else it will be dense and not taste yummy.

So, because I’ve failed at it so many times, this time I decided to try another route. I went all Elizabeth on it and used a boxed cake mix instead of the self-rising flour and it…. WORKED!

If you're vintage, though, I included the original version for those you. You get to decide - are you brave or are you a cheater? Either way, you will have a delicious dessert to enjoy.

My recipe card is well-loved.

My new ingredients.

I’m all shook up, er...mixed up

Finished cake ready for its wonderful glaze.

“Here I come,” says the glaze.

All glazed up...Ummm...the little mouse fairy came sampled the corners. He does that a lot at my house; do you have that problem too?

Granny Cake - original version

Cake:
2 cups self-rising flour (must be a new bag!)
2 cups sugar
1 large can of crushed pineapple
2 eggs

Topping:
2 cups of brown sugar
1-2 cups of crushed pecans (must be crushed or they will fall to the bottom)

Glaze:
1/2 cup butter
1/2 cup white sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract

Sift the flour well, then beat all of the ingredients together and pour into a greased 9x13 cake pan.  Cover with 2 cups of brown sugar and 1-2 cups of crushed pecans.  Bake for 40-45 minutes or until brown and done.

While the cake is baking, begin making the topping.  In a small saucepan, combine the butter, evaporated milk, 1/2 cup of the white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved.  Mixture will be thin.  Pour over hot cake.

Now for the Granny Cake - shortcut version


18 oz. box white cake mix (plus water and oil as called for on the box of cake mix - you can also substitute applesauce for the oil to reduce fat & calories)
2 eggs
1 large can of crushed pineapple

Beat ingredients together.  Pour into greased cake pan and proceed with the brown sugar/pecan topping and the glaze as directed above.

Either way that you make this cake, as soon as you bring it out of the oven, pour the topping on top of it
and watch the magic happen!  Enjoy.

No-Bake Cookies

I invented this recipe right around the time Al Gore invented the internet.

{crickets}

Oh, come on.  That was funny.

This is the way my mom made 'em.

So that's how I do it.

And if you haven't done it in a while, you should soon.

Make these cookies.

Put a few yummy things in a pan.  Boil for a minute.

Remove from heat.

Add these other yummy ingredients.

Stir.  Sorry for the blur.

Scoop on wax paper.

Try to let them set before you devour.

No-Bake Cookies


1 stick butter
3 T cocoa powder
2 cups sugar
1/2 cup milk
1 tsp vanilla
3 cups quick-cooking oats
3 T creamy peanut butter

Place the butter, cocoa, sugar and milk into a medium saucepan and bring to a boil.  As soon as it begins a slow boil, set a timer for one minute.  At the end of a minute, remove from heat and stir in the remaining ingredients.  Use a medium ice cream scoop to drop in mounds on wax paper.  Cool to room temperature and serve.

Chicken, Wild Rice & Mushroom Casserole

I've been so inspired lately.  I've been writing recipes like crazy.  I think I've been more inspired in the last week than I was the last three months combined.  I guess I'll have to make dessert like, two or three times a day for awhile...in the name of testing recipes.  For the blog.  And for y'all.  Yeah, that it.

Delish served with broccoli.

I'll blame my previous lack of inspiration on the bar exam.  The bar exam was on the verge of wrecking my life.  Fortunately I never have to do that again.

You'll need this box of yumminess.

And I think I'll give Baby Bear the credit for my inspired ideas and new recipes.  Baby brain is good for something, after all!

Cooked up - using only two cups of water (and you can leave out the butter...we're getting ready to use plenty of that).

And I guess I can give Baby Bear the credit for my sudden, inexplicable mushroom craving.  Pregnant women notoriously crave ice cream and pickles (simultaneously) at bizarre hours of the day and night, but I've yet to hear about a mushroom craving.

Saute those shrooms and onions in butter

Until now.  On this blog.  You heard it here first.

Add some stock and milk...you just made your very own homemade cream of mushroom soup!

So this is my ode to my mushroom craving.  I don't think this dinner needs much other explanation.

I adore Swiss cheese.

And chicken breasts, of course.

Good news!  I think you'll like this casserole even if you're not pregnant and not particularly craving mushrooms.

Mix EVERYTHING together.

It's hearty, creamy, earthy.

It has texture from the wild rice and a bite from the Swiss cheese.

Top with a little of the Swiss cheese that you held back just for this purpose.  This is great leftover, too.

And if the word "casserole" offends you, feel free to call it a "dish" or a "bake."  Whatever works for you is good with me.

Aren't you glad to know that.

Chicken, Wild Rice & Mushroom Casserole

4 T butter
8 oz. mushrooms, sliced (I used a combo of button and cremini mushrooms)
1 onion, diced
1 garlic clove, grated
1/2 tsp dried thyme or 1 sprig fresh thyme leaves
3/4 tsp salt
3/4 tsp pepper
1/4 cup flour
1 cup chicken stock
1 cup whole milk
2 cups cubed cooked chicken
6 oz. package Uncle Ben's Wild Rice & Long Grain Rice (cook it according to package directions except use only 2 cups of water and omit the butter)
2 cups shredded Swiss cheese, divided

Melt the butter in a large skillet.  Saute the onions and mushrooms for about 10 minutes, until soft.  Add the garlic.  Season with thyme, salt and pepper.  Stir in the flour and cook for about a minute.  Slowly stir in the chicken stock and milk.  Cook over medium-low heat until bubbly and thickened.  Remove from heat.

Combine the cooked chicken, cooked wild rice mix, creamy mushroom and onion mixture and 1 1/2 cups of cheese.  Top with the remaining 1/2 cup cheese.

Pour into a greased 3-quart casserole dish.  Bake for 30 minutes in a 350 degree oven, until bubbly.

Roasted Red Pepper Hummus

I had no intention of blogging this hummus.

Can you see the awesome pink color of this hummus?

But it was so good, it left me with no choice.

I have no pictures of the process.  Which is okay with hummus, because there really is no process.

Unless you consider throwing all the ingredients into a food processor and blending until smooth a process.

I ate this with Wheat Thins and a seedless cucumber.

I bought a package of seedless cucumbers this week at Sam's.

Which means I'll be eating cucumbers all week.

Which is fine with me.  Since they are one of my favorite things in life and all.

Who knew chickpeas could taste so stinkin' good.

Roasted Red Pepper Hummus
Adapted from my Cilantro Hummus 


15.5 oz. can chickpeas, drained and rinsed
3 cloves garlic
1/3 cup tahini paste
Juice of 3 lemons
3 T olive oil
2 roasted red peppers (about 1/2 of 12 oz. jar)
1 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper

Place all ingredients in the food processor.  Blend until combined and pureed to the consistency you like.  Serve with cucumber, Wheat Thins, pita chips and any other veggie you like.  Also good as a spread on veggie sandwiches.

Roasted Jalapeno Poppers

These aren't technically poppers, as poppers are fried.  And these aren't fried because it's pretty much against my religion to deep-fry anything in my own home.

I get my fried food fix when I go to Ramsey's.

That way, they clean up the grease.  And not me.

So these things are baked.  Or you can grill them.  I baked them, so I can't give you directions on grilling.  But if you're a grill master, you won't need my lousy grilling directions anyway.

Cut the jalapenos in half, and scoop out the veins and seeds.

Fill with shredded cheese.  I used cheddar, but you could certainly use Jack.  Or pepper Jack.  Or mozzarella.  Or any other type that you can shred/crumble/grate.

Then scoop a big hunk of cream cheese on top.

Then wrap in turkey bacon (or you can leave the unwrapped - good either way).

I made these earlier in the day and then chilled them.  Then I roasted them right before serving.  Perfect!

Roast for about 25 minutes or so.  Then broil for about 2 minutes to really crisp the bacon.

And pop 'em!

(Is this where they got the name poppers?  Anyone?)

These are sooooo good.  I thought maybe if I said sooooo like that, you would be more tempted to make them.  And leave a comment that you loved them too.  Some were super spicy; some were totally mild.  I have no advice as to determine which is which.  It's like Russian roulette!  Except much more fun and far less deadly.

Also, you could secure the bacon with a toothpick if you want a neater look.  I skipped the toothpick and my bacon came a little loose on some of them; it gave them a slightly messier appearance.  Delicious either way; I just think the toothpick adds an extra step to the assembly process and then gets in the way while you eat it.  It's up to you!

Happy June, y'all!

Roasted Jalapeno Poppers
Adapted from Pioneer Woman

10 jalapeno peppers, sliced in half lengthwise and seeds and veins scooped out
6 oz. sharp cheddar cheese, grated (or any kind of cheese you like)
8 oz. cream cheese, cut into 20 cubes
10 strips turkey bacon, cut into half

Fill the jalapeno halves with grated cheese, then scoop cream cheese on top.  Pack it down so the cheese and cream cheese filling is packed tight into the jalapeno.  Wrap each half with 1/3 strip bacon, wrapping it so that the bacon seam is placed down on the baking sheet.  You can secure the bacon with a toothpick if you choose.  Place jalapenos, bacon seam side down, on the baking sheet.  Roast at 375 degrees for about 25 minutes, until bacon is browned.  You can broil the last minute or so if you want to crisp up the bacon.  But watch these carefully!  Serve hot or at room temperature.