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Seasons At My Piece of Paradise
Check out @AmandaAnglin4’s Tweet: https://twitter.com/AmandaAnglin4/status/845371460852047872?s=09
Where Did My Spring Go On Pi Day?
It’s National Pi Day (3.14 – something to do with geometry, I hated math class), and just for fun, earlier today I reposted a couple of my favorite pie recipes: Lemon Meringue and Sweet Potato.
We were getting geared up for Spring, but a cold front has blown in and dropped the temps in our part of the world. Comfort food was a must for supper. Nothing more comforting for us than mac and cheese. And no such thing as boxed macaroni and cheese – homemade and creamy, darling.
Creamy Pepper Jack Mac
Ingredients:
12 ounce package of rotini pasta, cooked to package directions
3 tablespoons butter
1 tablespoon flour
1 cup milk
1 package Greek cream cheese, cut into 8 pieces
2 cups shredded pepper jack cheese
Salt and pepper
Vegetable spray
What to do:
Preheat oven to 350. Spray a casserole dish with the vegetable spray. Drain boiled pasta and set aside. In a 3 quart pot, melt butter over medium heat and add flour. Stir together till bubbly. Slowly add the milk, stirring till thickened. Then slowly add the Greek cream cheese, stirring in 2 pieces at a time. When the mixture is smoothe, add the pepper jack, again stirring till mixed well and creamy. At this point, turn off the fire and pour the pasta back into the 3 quart pot. Season with salt and pepper. Stir to coat pasta well and then evenly spread into casserole dish.
Topping:
Cut 3 pats of butter into a bowl with 30 crushed Ritz crackers and zap in the microwave for 20 seconds. Stir together and then top the creamy mac and cheese.
Bake for 15 minutes. Serve as a side or as the entre’.
We had sausage dogs along with our Creamy Pepper Jack Mac.
Blessings from the Exile’s Kitchen.
It’s A Pecan, Not A PeeCan
Another pie recipe for National Pi Day. Blessings and enjoy from the Exile’s Kitchen.
A pie guard keeps the crust from getting g too brown
Sweet potato pie: good for breakfast, lunch, supper, snack, hot or cold
It’s a little cooler this week. The temps are only suppose to be in the high 80’s to low 90’s, instead of triple digits. Even though it’s still August, here in our part of the world, school has started. There was a big jamboree at my kids’ old high school yesterday. Proud to announce that their Alma mater pulled out the win over a school in the area that they’ve never played before. This other school is a big public school and the one that my boys attended is a small independent school. There has been a lot of boasting over the years from both schools; both believing that they could beat the other. Well… that was settled last night. Good sportsmanship prevailed on both sides. Each…
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Lemon Meringue Pie
In honor of National Pi Day. Enjoy again.
Life has given me a bowl full of lemons; Not just a small bowl, but a great big, earthen ware, workhorse of a bowl. Do I want to make lemonade with those yellow, sour fruit? No. I want to make Lemon Meringue Pie.
In the country, I had a flock of bantam hens. In that flock were some Silver Duckwing bantams. There was a rooster: he had an attitude and his name was Jack. His crow wasn’t cock-a-doodle-do. He said, “Happy Easter!” Their little eggs made the filling color of Lemon Meringue Pie look like the summer sun.
I made this beautiful pie for special occasions, usually at Christmas and Easter or church choir parties. Today is Homemade Pie Day. That’s special enough of a reason to whip this up in the Exile’s Kitchen.
1 frozen pie crust, baked
Filling Ingredients:
4 eggs, seperated (yolks in a bowl, whites in…
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