Random recipe: Divinity

When I think of my great-grandmother, Grandma “Bridge City,” I think of the color red. I think of the blessings she had in the form of children, grandchildren, great-grandchildren and great-great-grandchildren who she got to meet. And at Christmastime, I think about her candy making. I remember standing in her kitchen – a kitchen that would one day be my own – and watching her set out plates of divinity, fudge and bon bons that we would portion out into little tins to give away.

Food is a love language in my family, one that we all speak fluently, one that clearly communicates across the generations. We’ve passed down techniques and recipes to use for pork roasts, gumbo, and even a “birthday cake” for baby Jesus. And although the family is split into two factions over how dumplins should be made (Flat! NO! Puffy!) we still unite in our love for all things foodie.

This year I thought I’d resurrect my great-grandmother’s Christmas candy craze and try my hand at making divinity. It’s basically a cross between a pure puff of sugar and a meringue. Some people put nuts in theirs, some like to add food coloring to make a pretty pastel presentation. Either way, divinity should be smooth and melt in your mouth. It might be one of the most delightful things you could eat for the holidays.

It’s also one of the most dreadfully difficult things to make just right.

I mean, sure, there’s a recipe. Recipes are fail-proof, right? Just follow the directions. Pffffttthhht. Not with divinity.

With divinity, you have to get lucky. You have to be blessed. You can’t make it on a humid day. You have to beat it just right. Otherwise, you just end up with polar bear poop.

Sadly, I was neither lucky nor blessed at my first divinity attempt. I followed Paula Deens’ recipe, cooked the sugar to 248 degrees, beat the sugar and egg whites until glossy and…plop.

Paula Deen, you are drunk.

According to the rest of the internet food world, there is no way your recipe will work because A) the sugar never got hot enough and B) you’re supposed to beat the cooked sugar and whipped egg whites until they STOP being glossy. You beat them like a redheaded stepchild. You beat them until your stand mixer begs you to stop.

I had better luck with my second try – cooking the sugar mixture to 260 degrees and beating the ever-loving hell out of the cooked sugar and whipped egg whites. When the candies set up and cooled and took a nibble off of the end of one and was instantly transported back to my great-grandmother’s kitchen. They were perfect, and I felt triumphant and somewhat redeemed.

Christmas Divinity

2 1/2 cups white granulated sugar

1/2 cup light corn syrup 

1/2 cup water

1/4 tsp salt

2 egg whites, room temperature

1 tsp vanilla extract

nuts (optional)

food coloring (optional)

There are a few really important techniques to remember when making divinity. First, make sure all bowls and utensils are clean, dry and free of any debris. Second, don’t make this on a rainy day or if you live in Florida. Humidity equals polar bear poop. Third, make sure your eggs are at room temperature. Fourth, get a candy thermometer. Don’t even try to eyeball this.

Clip your candy thermometer to the side of a saucepan and boil the sugar, corn syrup, water and salt to 260 degrees. It will look like boiling glass.

While you are waiting for the sugar to boil, beat the egg whites in your mixer until they begin to form stiff peaks.

Once the sugar has reached 260 degrees, slowly stream it down the side of the bowl into the egg whites while the mixer is on high. Continue to beat the mixture until oh, about Tuesday. Seriously, beat it forever. I’m not going to give you an exact amount of time, just leave that sucker on high and go paint your toenails.

Ok, maybe not that long, but you get the drift. When the mixture starts to become a little less shiny, turn it off and lift up the beater. The candy should form a column from beater to bowl on its own. If it drizzles back down into the bowl, it’s not ready. Beat it some more. Read a magazine. Take the dog for a walk.

WAIT. STOP. IT’S READY.

Add your vanilla. Stir it in along with any food coloring or nuts you want to add. Quickly, take the beater out and set the bowl down next to some non-stick foil or wax paper. Dip a spoon in cold water and scoop out some of the mixture. The texture will be unlike anything else you’ve ever scooped – sort of marshmallowy, kind of souffle-ish. You can make messy little dollops, or you can try to make them pretty by placing a pecan on top.

Let the divinity sit out and dry until you can handle it without it sticking to your fingers. Now, you can box it up and share it, or you can store it in an air-tight container in your nightstand where Santa can’t get his fat fingers on it.

 

“Still Thankful” Turkey Salad

Next-day turkey is kind of sad. It’s pretty dry at the point, white and bland and just sort of there in your fridge.

You could put it on some bread and make a sandwich, but no matter how many toppings you pile on, you’re still going to have this bite of cardboard poultry in there.

The turkey, it needs the salad treatment.

Most turkey salad recipes want you to put fruit in them. My husband won’t touch fruit, ever. If given the choice between eating an apple or giving up football, he’d happily sell his jerseys and his copies of Madden, and begin researching jai alai.

So I had to come up with my own salad recipe this morning, and it was pretty fantastic. Not even gonna fake modesty here, people.

(But there is a little bit of fruit juice in here. Shhhhhh.)

Mamamash’s “Still Thankful” Turkey Salad
(Makes 2 sandwiches)

½ cup mayonnaise
juice of ½ a lemon
1 tbsp Dijon mustard
½ tsp smoked paprika
½ tsp greek seasoning
salt & pepper to taste
¼ red onion, diced small
1 celery rib, diced small
1 cup chopped turkey, mixed white/dark (I like to finely shred the dark meat in the food processor and then leave the white meat in larger chunks.)

In a glass bowl, whisk together mayo, mustard, lemon juice and seasonings.

 

Fold in chopped veggies.

Pile on the meat, then give it a few more stirs.

Cover with plastic and let sit for at least an hour before serving.

Random recipe: Copycat 54th Street Gringo Dip

WHOA. Where’d all you folks come from? I mothballed this site awhile back and just left up the recipes, so I was surprised to see a huge uptick in visits this week. Can someone tell me what kind person sent you?

One of my favorite appetizers here in Kansas City is 54th Street’s Gringo Dip – a white cheese dip loaded with veggies and spice. They serve it with chips or waffle fries and it’s so good that when my sister comes to visit, we have to go eat there at least twice.

I’ve been wanting to make it at home for awhile, but never got around to it until the other day when my husband begged me to.

I peeked around the Internet for awhile and found a couple of efforts to replicate the dip, with one sit actually claiming to have the “recipe from the corporate cookbook.”

Haha, yeah. Right.

None of them were exactly what I was envisioned, mostly because they had too many ingredients or were too complicated in prep.

Anyway, this is my version. It’s not authentic, of course, but close, real close. It makes a lot bigger serving that you’d get at the restaurant, so it’s perfect for the upcoming football season. It requires almost no prep, since you buy everything prepackaged. Also, it has veggies. Sneaky, sneaky.

Gringo-ish Dip

1 lb Velveeta Queso Blanco, cubed
1 cup pepper jack cheese, shredded
½ cup shredded parmesan
16 oz container pico de gallo
1 cup milk
1 tsp cayenne
10 oz frozen chopped spinach, thawed and drained

In a saucepan, warm the cheeses, pico, milk and cayenne. Stir well until completely melted.

Add the spinach, taking care to separate the leaves.

Serve with chips, on nachos, or with waffle fries.

*Welcome Pinteresters!  For more tasty noms, try my Chicken Spaghetti. It’s a failproof kid pleaser. Or my Cheesy Chicken and Spinach Lasagna, guaranteed to get as much cheese in your mouth as possible. Wash it all down with my Mama’s Amaretto Slush for a frosty adult treat. Thanks for visiting!

Soup’s on Sunday: Kitchen Sink Pasta Salad

Man, it’s hot.

It’s hotter than two squirrels screwing in a wool sock. It’s so hot birds have to pull worms out of their holes with potholders.

It’s SO hot that I tied my mule in a field of corn, and the corn started popping and the mule thought it was snow and froze to death!

Just kidding. I don’t have a mule. Or corn. But damn, it’s hot.

I don’t remember the last time I turned on the oven, in fact. Everything we’ve eaten this summer (since mid-June at least) has either been nuked to within an inch of it’s life, slightly warmed over on the stove top or prepared by a chef in someone else’s kitchen.

Actually, I did end up having to boil some water the other day. I glared at the fire under the pot though, and I can tell you that a watched pot will boil, if it feels you staring at it with menace.

I had originally planned to feature my aunt’s Champagne Pasta Salad that my mom made when she was here last week, but I forgot what she did with the recipe, and seeing that she was in a wreck and all I figured I wouldn’t call and bug her for it.

She’s so high on pain meds anyway, it would probably come out like, “Boil two cups of mayonnaise and put the pasta in the toaster.”

Anyway, I made a pasta salad on Friday with that boiled water, but it wasn’t of the Champagne variety. It was more of a “Clean out the crisper before it all goes bad” sort of pasta salad.

And it was really, really good.

Kitchen Sink Pasta Salad

½ box bowtie pasta
1 box tricolor rotini
1 stalk celery
4 hearts of palm
1 zucchini
2 Roma tomatoes
1 onion
1 small jar marinated artichoke hearts
1 can black olives
6 pepperoncini
1 cup mayonnaise
2 tbsp Dijon mustard
2/3 bottle Italian dressing
Shaved Parmesan
House seasoning (I used Mrs. Dash this time)

Set a large pot of water to boil. Don’t forget the menacing glare.

Finely chop all the veggies, except for maybe the olives.

Boil the pasta til cooked but firm. Drain in a colander and rinse with cold water, set aside.

In a large bowl, whisk together the mayo, mustard and a little bit of the Italian dressing.

Pour the rest of the dressing over the pasta in the colander, distributing evenly.

Toss the veggies in the bowl with the mixed dressings, and coat evenly. Pour the pasta over that, and pull the dressing and veggies up through the middle with a wooden spoon. Be patient, it’ll get mixed.

The resulting salad will look a little bit watery at first, but the pasta will soak up more of the dressing while it chills.

Chill for at least 30 minutes, then season with house seasoning and cover liberally with parmesan.

Soup’s on Sunday: Meal Planning with Pinterest

By now I’m sure most of you are using Pinterest, if for nothing else than to amass a large collection of obnoxious Someecards.

Or maybe that’s just me?

Pinterest is useful for other things too though, like meal planning. Since I tend to Pin links to recipes all willy nilly, it can be daunting to go dig back through them each evening for a particular link. So, I’ve begun making a weekly menu that has helped keep me organized.

On grocery day I browse through my collection on my Kitchen board, then re-pin any recipes I want to use for that week on my This Week’s Menu board. I make my shopping list from there.

When it comes time to prep a meal, I can access everything with just my phone in the kitchen. This is a vast improvement over the days when I used to haul my laptop in there and try to find a safe place for it among the splatters. Oh, and hey, who remembers those things called cook “books.” So quaint.

Using the Pinterest app for the iPhone, I go to my boards.

If I just selected Kitchen, I’d have to dig around for my recipe. Oh look, I pinned nothing but carbs. How…usual.

This is where This Week’s Menu comes in handy again with its much smaller selection.

There it is, there’s the Pin for the shells I want to make.

When I tap on the Pin, it takes me to the website where the original recipe was posted. (If I’ve Pinned it correctly, that is. But that’s a whole ‘nother post.)

I can even use my phone to take photographs of the food, although I really should take a class in food photography and presentation, ‘cause mine never turn out quite as pretty as the inspiration.

But it still tastes pretty great, so that’ll do. That’ll do.

*If you’re not on Pinterest yet and are looking for a tutorial, may I direct you here or here. Or you can just find me on Twitter or Facebook and I can help walk you through. It’s a great tool for organization and inspiration and doesn’t have to be as overwhelming as some might make it out to be.

Soup’s On Sunday: Lasagna soup

Y’all, I’m changing Monday Meals over to “Soup’s On” Sunday. I’m doing this for several reasons. One, so I can participate in Stasha’s Monday Listicles, and two because, well, because I can!

Oh, the joys of being your own boss.

(For those of you who’ve never heard the saying, “Soup’s on” is just a way to call people to the table for dinner.)

I came across this recipe for Low-Fat Lasagna soup on Pinterest. I’m not a real big fan of low-fat anything, but I figured this would be a good start to my own version of the soup.

(It’s really more like a spaghetti sauce with broken-up lasagna noodles in it, but I’m forbidden to serve spaghetti around here since my husband claims it’s all he he was fed growing up and he’s sick of it, so this is the closest I can get. If you’d like to make it soupier, increase the chicken stock to 40 oz, or cook the lasagna noodles separately, drain and add them.)

In my version, I replaced the turkey and sausage with ground round, spiced it up with some red pepper flakes, and added onion because the smell of sautéing onion makes me very happy. If Scentsy made a “sautéed vegetables” bar, I’d be all over that.

Although I’m fond of the “lazy spaghetti sauce” my mother-in-law used to make for us without fail every time we’d visit, I think I’m going to trade in the can-of-rotel-can-of-tomato-sauce-packet-of-spaghetti-seasoning cheat and go with this from now on.

Lasagna Soup (serves 4)

1 lb ground round
1 small onion, diced finely
1 green bell pepper, diced finely
2 cloves garlic
1 28-oz can of crushed tomatoes
32 oz chicken stock
8 uncooked lasagna noodles, broken into small pieces
1 tsp parsley
1 tsp basil
1 tbsp oregano
red pepper flakes to taste
salt
pepper
cheese, your choice (mozzerella, parmesan, even ricotta)

In a large pot, combine the stock, tomatoes and seasonings. I like my food heavily seasoned, so you can adjust your measurements according to your taste. Bring to a boil and then simmer on low for 15 minutes.

While the sauce is simmering, brown the meat, stirring in the vegetables about halfway through. Drain the meat mixture and set aside.

Bring the sauce up to a boil again, and drop in the noodles. Stir frequently until the noodles are soft, then stir in the meat mixture.

Give it another five minutes or so to meld the flavors. Stir in chunks of ricotta here if you like it. (I don’t, so I left it out. Smells like feet. Not a fan.)

Scoop a serving of soup out into a large bowl. Sprinkle your choice of cheese on top, then cover with a plate (or give it a couple of minutes under a broiler) to melt the cheese.

Goes great with garlic bread and could be easily double/tripled for a crowd.

Monday Meals: Church food

When you grow up a Southern Baptist in Texas, you grow up with a love for Jesus, sweaty preachers and casserole dishes.

We moved up north a bit, so the preacher is quite a bit calmer, but Jesus and the casserole dishes are sure the same.

I’ve been serving meals at our church for about a year now, and I’ve seen all manner of food prepared and eaten there. Once, I had to make a pizza casserole, and I was a bit nervous because the recipe called for half a bottle of Italian dressing to be dumped in there with the pasta and pepperoni. (People ate it. Nobody died.)

From this group of Midwestern Christian folk, I’ve learned not just that there are other dressings besides Ranch, but that peanut butter balls are called “Buckeyes” and sometimes, cake is so good you can eat it off the floor.

This last week was my final week on the food service team, and I thought I’d serve up a little taste of home. I made a double Texas Sheet Cake (which everyone kept calling brownies, sheesh) and a Chili-Mac Casserole – homemade Hamburger Helper for those of you used to eating stuff out of a box.

Hamburger Helper always makes me think of my friend Rach’s husband, who seems obsessed with the stuff. He’s usually out of luck, cause she won’t serve it in her kitchen, and I can’t blame her. But here’s a recipe for a made-from-scratch version that is hearty and tastes great. (I’m not even kidding. We had the leftovers for dinner two nights in a row and no one complained. At all.)

The cake? Well, don’t make it unless you’ve got company coming, or you’ll eat the whole thing yourself. You’ll go cake crazy, like my little one who keeps running into the kitchen yelling, “CAKE. CAKECAKECAKEYCAKE.” Or you’ll make yourself sick, like a guest I had once who, while the rest of us were in the living room chatting, sat in the kitchen and devoured about half a pan.

 

 

Chili Mac Casserole
(adapted from allrecipies.com)

1 (16 oz) package elbow macaroni
2 pounds lean ground beef
1 small onion, diced
1 (15 oz) can tomato sauce
1 (14.5 oz) can Rotel
1 can sweet corn, drained
1 (15 oz) can light red kidney beans, rinsed and drained
1 envelope taco seasoning mix
1 envelope chili seasoning mix
1 can condensed cheddar cheese soup
¾ cup milk
2 cups shredded cheddar cheese, divided
1/2 cup sour cream
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 cup crushed tortilla chips (optional)

Preheat oven to 350 degrees, if you’re going to serve this right away. If you’re making it ahead of time, clear out a BIG space in your fridge or freezer. No, bigger. BIGGER.

In a large skillet over medium heat, brown the ground meat and drain the excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning. Then bring it to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.

While it’s simmering, cook the macaroni, drain in a colander and set aside.

Whisk the soup and milk in a small saucepan and bring to a simmer over low heat. Add in half the shredded cheese, the sour cream, garlic powder, salt and pepper.

Arrange the cooked macaroni into the bottom of a 10×15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with the rest of the cheddar cheese and, if you like them and you’re cooking it right then, the crushed tortilla chips.

Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.

*If you’re making this ahead of time, take it out to defrost in the fridge the day before you want to cook it. Then, set it on the counter for 20 minutes while the oven heats.

 

 

Texas Sheet Cake

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs
1 cup butter (Yeah, you read that right.)
1 cup water
5 tbsp unsweetened cocoa powder

Icing
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
3 1/2 cups powdered sugar
1 tsp vanilla extract (Or bourbon, if you’re not Baptist. Or if you are Baptist but appreciate some of the finer libations available on this earth.)

Preheat the oven to 350 degrees. Taste the bourbon to make sure it’s good. Grease and flour a 10×15 inch (jelly roll) pan.

Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside.

Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

Pour batter into prepared pan. It’s gonna be really runny. Don’t freak out.

Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. For the love of Deuteronomy, don’t over bake this thing. It needs to be m…m…moi…that word I can’t say but means wet and gooey.

For the icing: In a large saucepan, combine the milk, cocoa and butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, mixing until blended. Spread the frosting over warm cake.

Keep the cake covered until you’re ready to serve it so it melts in mouths appropriately and doesn’t dry out.

Monday Meals: Peanut Butter Sandwich Cookies

So, we eat a lot of these. And by “a lot” I mean several bags a week. And be “we” I mean me.

I thought it would be fun the other night to make my own in the hopes that maybe by taking so much time to craft them I’d be less likely to inhale them.

Not so much. These cookies lasted 18 hours in our house. Maybe you have more willpower?

 

 

Peanut Butter Sandwich Cookies

1/2 cup butter-flavored shortening
1 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups flour

Filling:

1/2 cup creamy peanut butter
1/2 cup powdered sugar

Make the filling first. Combine the peanut butter and sugar and refrigerate until somewhat firm.

 

 

For the cookies, combine the flour, baking soda and salt in a bowl and set aside. Next, cream together the shortening, peanut butter, sugars, egg and vanilla.

 

 

Gradually add in the flour mixture on low speed. Preheat the oven to 350 degrees and chill the dough for about 20 minutes, then roll it onto waxed paper.

 

 

Cut out identical shapes using a cookie cutter. Or, if you’re utensil challenged such as myself, a measuring cup works great. Bake the cookies for about 8 minutes or until they begin to brown on the edges. They won’t spread, so you can fit them in closely.

Cool the cookies on a plate or wire rack, then spread a tablespoon of filling on half the cookies and top with the other half. Hide them from your husband and toddler. Sneak downstairs at 2 am and enjoy with a glass of cold milk.

Monday Meals: Grilled Pork Skewers

While I was in Texas a couple of weeks ago, I took my nephews to the South Texas State Fair. We got there in time for opening ceremonies, where I patiently waited through all the hoopla to not only get in free, but to gorge myself on the most awesome of fair foods: The Pork Kabob.

They don’t mess with veggies on these kabobs – it’s just a giant skewer full of marinated, slightly charred meat.

The boys spent their entire evening riding ridiculous things like this, while I kept my feet planted safely on the ground and periodically gnawed my way through my dinner on a stick.

When I got back to Kansas City, I made my way directly to the grocery store where I picked up several packages of country-style pork ribs. This cut of meat is can be found boneless, but does have a considerable amount of fat and connective tissue, so a little at-home carving is necessary before cooking.

But worth it. So worth it.

I couldn’t find anyone online willing to give up the marinade secret for fair kabobs, so I took inspiration from here for the basic idea and ended up with some tender, juicy kabobs that we polished off with much gusto. (And ok, I did throw in some vegetables to make it a proper meal. But they never, not once, came in contact with the meat.)

Grilled Pork Skewers

2 lbs boneless country-style pork ribs
1/2 cup soy sauce
1/2 cup rice wine vinegar
1/4 cup lemon juice
1/2 cup brown sugar
1 tbsp garlic powder (or minced fresh garlic if you have it)
1 tsp white pepper
Two splashes of Sriracha, if you like heat

Trim the meat and cut into chunks. Mix ingredients in a large plastic or glass bowl. Marinate the meat overnight, or at least 4 hours.

Drain the marinade into a squeeze bottle, then slide the chunks of meat onto the skewers. (Be sure they are pre-soaked if you’re using wood.)

Grill the skewers over low heat for about 30 minutes, or until the internal temperature reaches 160 degrees, basting the meat with the leftover marinade occasionally. Low and slow is key when cooking pork, otherwise you end up with shoe leather.

Monday Meals: Salmon(ella) Quiche

I meant to post this yesterday as an April Fools’ joke, but instead we were incredibly lazy and napped, sat around with the boy and then watched the entire season 7 of Weeds after he went to bed.

A few weeks ago, I had a hankering for some quiche. I’d eaten some with brie and asparagus awhile back and it was positively dreamy, so I figured I’d make my own and publish a long-overdue recipe post.

It turned out to be the beginnings of a nightmare.

Here it is, beautifully turned out. It tasted heavenly – cheesy and bacony and spinachy.

I ate two huge pieces, but hubs and the boy aren’t fans and barely touched theirs. Eh, more for me the next day for lunch, right?

But around five the next morning, when I woke up to bottle feed a litter of puppies I was helping to rescue, I got so dizzy I had to wake my husband. My head was pounding and I just felt…wrong.

I went back to bed for a few hours but when I awoke the room was spinning, my head still hurt and it felt like The 2012 Weasel Olympics were being held in my guts.

Throughout the day, my symptoms worsened. I took up residence in the bathroom.

Over the next five days, my fever would spike up to 103.2. I had violent chills but my husband, on orders from my grandmother who he’d called for advice, wouldn’t give me a blanket.

So I huddled under a sheet, basically vibrating from the chills. I began to hallucinate. I asked my husband for broccoli. I was pretty sure I was going to die myself dead.

I remained convinced through most of those lost days that I’d been the lucky host of a virus – a virus that was surely the biggest asshole ever because didn’t he understand I was a mom and moms can’t get sick and I had STUFF TO DO?!

Finally, that Saturday my husband ordered me to see a doctor, who diagnosed me with, you guessed it, food poisoning. He gave me drugs (blessed drugs) to kill the bacteria holding their Inaugural Intestinal Jamboree in my belly and, within three hours, I began to feel human again.

Hubs and the boy got sick as well, but were both somewhat resistant to the bacteria and barely felt the effects.

As a result of this illness, which we tentatively traced back to the eggs in the quiche, I can no longer live dangerously.

As someone who bakes regularly, I can tell you that not licking the bowl or spooning out a quick bite of cookie dough is torture. I almost took a bite of cake batter a couple of days ago and then froze, throwing the spoon into the sink as if it contained arsenic.

So here it is – Mamamash’s Salmonella Quiche – perfect for those occasions when you’d really like to lose 10 pounds in the most painful way possible.***

Quiche a la’ Bacteria

1 premade pie crust
6 eggs
¾ cup milk
1 small onion, chopped
1 10-oz package frozen spinach, thawed and drained
4 pieces cooked bacon, crumbled
1 cup shredded cheese of your choice
salt
pepper

Place the crust in a pie pan and crimp the edges.

Crumble in onion, spinach, bacon and cheese.

Beat eggs with milk, salt and pepper and pour over the mixture in the crust.

Bake at 350 degrees for 45 minutes to an hour, until eggs are set.

***Please never make this. Ever.

Also! Back when I started blogging, I met a crew of people through the community at Yeah Write, which was at the time called Lovelinks. Headed up by the Princess of Picky Prose, Erica M, the community proved to be a great place to meet other bloggers of all backgrounds and genres. For old time’s sake and to help Yeah Write meet its new goal of a full slate of 75 weekly entries, I’m linking up this week. C’mon, you do it too.