A Kidcentric Halloween Party

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Last year this party was a highlight of our fall season.  I’d love to repeat it, but until then I will make do with reposting it.

One of the best things for me about having kids is being able to make my own childhood fantasies come true.  As a child, it was always very important to me that things in my life were the “way they were supposed to be”.  For example, if you are having a party, there MUST be two colors of crepe paper twisted together to make streamers and taped across the room.  I had seen this in books and movies, and so decided that this is was you need for a party.  Pumpkin-shaped cookies MUST be decorated with candy corn.  There MUST be a cake that has layers with icing in the middle, just like the pictures in all the books!  In my childhood-mind this is what a party looks like.  So as an adult with access to the craft store and funds, I get to throw the parties for my kids that I wanted to have.  Not to say that I didn’t have some wonderful parties- When I turned 16 my parents dressed up like waiters and served me and my friends a fancy dinner party.  Here are some ideas for a fun and easy party, that your kids will love.  I may or may not have time to put up streamers.

Kids Halloween Party Menu

Pumpkin Spice Cookies

  • 1 box Krusteaz Sugar Cookie mix
  • 1/2 C.  canned pumpkin
  • 1 stick of butter, softened
  • 1/2 C. flour
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1/4 t. freshly grated nutmeg
  • 1/2 t. ground ginger
  • Icing: 1 C. powdered sugar, water, 1 t. vanilla, food coloring

Combine all ingredients in a bowl and mix until combined.  Wrap and chill for an hour or overnight. Roll out and cut into desired shapes.  Bake at 350 on a parchment lined baking sheet for 10 minutes, or until set.  Cool before decorating.

Combine 1 C. powdered sugar with vanilla, and water a few drops at a time, until smooth. You want it spreadable and not too drippy.  If it gets too thin, add a bit more powdered sugar. Pour a little of the icing into a small bowl and color it with green food coloring.  Color the rest of the icing with orange food coloring.  Decorate the cookies with icing, then add sprinkles, candy corn, licorice, etc.

Tip: if you are having the kids decorate, give them each a cookie sheet or tray to work on, that way your sprinkles don’t end up all over the floor.

Mummies in a Blanket

This is one of those supermarket check-out women’s magazine kind of ideas that I hate, but kids love.  No matter how “foodie” we are, we all know that Little Smokies taste flipping awesome, so stop scoffing.  You know you love them.

  • 1 package of Little Smokies cocktail sausages
  • 1 roll of prepared crescent roll dough
  • Yellow mustard

Unwrap the crescent roll dough and use a pizza cutter to cut it into little strips about three inches long and 1/3 inch wide.  Wrap the smokies with the dough like a mummy, leaving a little space for a “face”.  Bake on a rimmed baking sheet at 375 degrees for about 10-12 minutes, or until the dough is golden.  Let them cool for a minute, then use a toothpick to dot mustard on to make the little eyes.

Pumpkin Soup – click for recipe

I know, kids might not care for this one, but the moms and dads need something to snack on too! This is butternut squash soup, but you are going to tell everyone it’s pumpkin soup because it is Halloween and everything MUST be pumpkin related!  I love serving soup at a party in these little glass cups. They are just the right size for sipping, and you don’t need a spoon.  Garnish with a slice of crispy bacon or a lemon wedge!

Peanut Butter and Jelly Finger Sandwiches (makes 12-16)

Make Four PB and J’s on white bread as you usually would.  I like to use a really red jelly for the gross out factor.  Cut the crusts off all sides with a serrated knife.  Cut each sandwich into four or five rectangles- the long way, depending on the size of your bread, and how big you want the fingers to be.  Use a butter knife to press knuckle marks into the bread at the halfway point.  Use a dab of peanut butter to stick on the peanut “fingernail” at one end.  Make these a few hours ahead and cover loosely if you want to, or they can be made right before the party.

The day before the party, make the candied apples, the pumpkin cookies, and the soup.  A great party activity is to decorate the cookies, so I leave that part to the kids and just roll, cut and bake the cookies ahead of time.

Brownie Bite Backs

My 7 year old came up with the cute name for these little iced brownies with eyes.

  • 2 eggs
  • 1/2 C. sugar
  • 1/2 C. brown sugar
  • 1/2 C. canola oil
  • 1/2 C. cocoa powder
  • 1 t. vanilla
  • 1/2 C. flour
  • 1 t. cinnamon
  • pinch of salt

Preheat the oven to 300 degrees.  Beat the eggs and sugar with a whisk until well combined.  Stir in all other ingredients.  Line a mini muffin tin with paper liners and spray with cooking spray.  Drop a teaspoon of batter into each one.  Bake for about 12 minutes, or until a toothpick inserted into the center of one comes out clean.  Allow to cool.

Mix 1 C. of powdered sugar with 2 T. cocoa powder.  Add milk or almond milk a few drops at a time until smooth.  Spread icing on top of cooled brownie bites and top with an edible eye.

Here are some links to craft ideas for your party:

Pumpkin pom poms

Pumpkin Paper collage



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Freeform Apple Pie


This is my 500th blog post! 


I love to make this type of pie.  It’s great for small dinner parties and it bakes in half the time of a regular pie.  The freeform crust gives it a nice earthy, homemade look.

Serves 6

For the crust

  • 2 ¼ C flour
  • 1 t. salt
  • 2 sticks of cold unsalted butter (minus 1 Tablespoon)
  • 1 T. canola oil
  • ¼ C. ice water

For the filling:

  • 5 small-medium green apples, I used Gravenstein
  • 1/4 C. dark brown sugar
  • 1/4 C. flour
  • 1/2 t. salt
  • 1/2 t. grated nutmeg
  • 1 t. cinnamon
  • 2 T. butter, cut into chunks
  • sugar for sprinkling

In the food processor, pulse together the flour and salt.  Add the butter in small chunks and the oil and pulse until it looks like crumbs with some pea sized lumps of butter.  With the machine running, add most of the water and check the dough by pinching it with your fingers.  If it is still crumbly, add a little more water.  If it holds together well, wrap it in plastic and chill it for at least two hours.  This is enough dough for a two crust pie so you could make two freeform pies or freeze half of the dough for another use.

Peel the apples and slice them thinly.  Place the apple slices in a large bowl with the brown sugar, flour, salt and spices and toss to coat.  Roll half of the dough into a rough circle, about 12 inches wide.  Place the dough circle onto the center of a baking sheet.  Pour the apple mixture onto the dough, keeping most of the apples in the center of the circle.  Fold the edges of the dough up and over the apples leaving the center open.  Dot the top with butter.  Sprinkle a little sugar over the crust to give it some sparkle and texture.

Bake at 400 degrees for about 25 minutes or until the juices are bubbling and bursting slowly.  If the juices are bubbling rapidly the pie isn’t quite finished.  A slow bursting bubble indicates that the juices and the sugar have cooked enough to form a sort of thick syrup.  In other words, your pie won’t ooze all over when you cut into it.

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Curry Coconut Kabocha Squash Soup

This is a great soup to make at this time of year.  The squash is in season, the weather is starting to cool, and you might be just starting to feel like making something cozy.  Sometimes called a Japanese Pumpkin, this squash is squat and medium-to-small sized with a dull green color.  If you have had a pumpkin curry in a Thai restaurant, it was probably a Kabocha.

The flesh is bright orange and cooks beautifully.  This is an easy, vegan soup that is so creamy and rich you will be amazed that it is dairy free!

  • 1 Kabocha Squash
  • 1 T. olive oil
  • 1 C. red onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 Russet potato, peeled and diced
  • 4-5 C. vegetable broth, I used Better Than Bullion
  • 1 1/2 t. curry powder
  • 1/8 t. cinnamon
  • 1/8 t. cardamom
  • 1 can Thai coconut milk (not reduced fat)
  • lemon wedges for garnish
  • salt and pepper to taste

Heat the oven to 350 degrees.  Cut the squash in half through the equator and scoop out the seeds.  Drizzle the cut sides with olive oil and place them cut side down on a rimmed baking sheet.  Roast for 1 hour, or until very soft.  Let it cool a bit and then scoop out the flesh into a bowl and set aside.  Heat a soup pot or Dutch oven to medium heat with the olive oil.  Add the onion, garlic, carrots, celery, and potato and stir to combine.  Reduce the heat to medium-low, cover and let the veggies sweat for ten minutes.  Add the vegetable broth, curry powder, cinnamon, cardamom, salt, and pepper and bring to a simmer over medium heat.  Cook until the veggies are tender, about 10 minutes.  Add the roasted squash.  Use an immersion blender to puree the soup until very smooth.  Stir in the coconut milk.  If the soup is too thick, add another 1/2 C.-1C. of hot vegetable broth.  Taste and adjust seasoning with salt and pepper.  Serve with a squeeze of fresh lemon.

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Tomato Tart

The women in my family have been making a wonderful tomato tart for as long as I can remember.  It has a biscuit crust, a fragrant tomato-basil filling, and a creamy, tangy cheesy topping.  This is my updated version which takes much less time and tastes just as great.

  • 1 rectangle of prepared puff pastry, defrosted (I used Pepperidge Farm)
  • 5-6 medium tomatoes, I used San Marzanos
  • salt and pepper
  • 1 large handful of fresh basil leaves
  • 1/2 C. grated Swiss cheese
  • 1/2 C. grated Cheddar cheese
  • 1/2 C. mayonnaise
  • 1 T. minced fresh basil

Defrost the puff pastry on the countertop and roll it so it’s a little thinner and larger.  Lay it on a rimmed baking sheet.  Slice the tomatoes into 1/4 inch slices and arrange them in the center of the puff pastry sheet.  Place the basil leaves in between the tomatoes at regular intervals.  Fold the edges of the pastry up and over the tomatoes.  Sprinkle with coarse salt and pepper.


In a bowl, combine the cheeses, mayonnaise, and minced basil.  Spread the cheese mixture over the top of the tomatoes.  Bake at 400 degrees for about 25 minutes, or until the cheese is melted and beginning to bubble, and the pastry is golden brown.  Let cool for about ten minutes before cutting.


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Italian Seafood Stew or Frutti Di Mare


We are so happy to welcome Portland Fish Market to our neighborhood! I’ve been in several times over the last few weeks and I am so thrilled with the quality and variety.  The clams! So so good.  You MUST have lots of crusty bread for soaking up the buttery, garlicky broth.

  • 4 T. butter
  • 1 T. olive oil
  • 2 shallots, sliced thinly
  • 4 small tomatoes, chopped- about 1 1/2 C.
  • 1/2-1 t. red pepper flakes. (buy some new, please ditch that 2 year old bottle)
  • 3 garlic cloves, minced
  • 3 C. fish stock or light chicken stock, low sodium
  • 2 C. white wine
  • 1/2 lb. salmon or other dense fish such as halibut or sturgeon, cut into large bite sized pieces
  • 1/2 lb. large shrimp, tail on, peeled and deveined
  • 2 lb. clams
  • 1 lb. mussels
  • salt and pepper to taste
  • pesto and parsley for garnish, optional
  • 2 C. small pasta, such as ditalini or mini shells, cooked and drained
  • crusty bread for serving

If it’s not cooked already, start by cooking the pasta according to the package directions, draining it and setting it aside. Heat the butter and oil in a large Dutch oven or stock pot over medium heat.  Add the shallots, and cook for about three minutes.  Add the tomatoes, garlic, and red pepper flakes.  Cook until the tomatoes give off their juice and everything is nice and bubbly and sizzling.  Pour in the stock and wine and bring to a simmer. Gently drop the fish into the simmering liquid and cover.  After two minutes, add the clams and mussels, and cover.  After about three minutes, add the shrimp and cover.  The shrimp will take only a minute or two to turn from gray to pink.  To serve, divide the cooked pasta among 4-6 serving bowls.  Distribute the fish and shellfish among the bowls, and ladle lots of the broth over the top. Top with a little dollop of pesto or some fresh, chopped parsley. Serve immediately.




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Quick Beef and Summer Vegetable Stir Fry


Back to School time means quick weeknight dinners.  This stir fry goes from fridge to table in about 15 minutes, and uses up all those farmer’s market purchases or, if you are a better gardener than me, your garden harvest.

  • 1/2 lb. beef (or chicken or pork) cut into small strips, use an inexpensive cut for better flavor
  • 1/8 C. soy sauce
  • 2 t. sesame oil
  • 1/4 mirin, Japanese sweet cooking wine ( I find it in the International Aisle at Safeway)
  • 1 garlic clove, minced
  • 1 T. freshly grated ginger
  • 2 t. cornstarch
  • 1 T. canola oil
  • 1 sweet yellow onion, sliced
  • 1 small eggplant, cut into bite sized pieces
  • 1 medium zuchini, cut into bite sized pieces
  • 1 C. red cabbage, sliced thinly
  • salt and pepper

Toss the beef strips with the soy sauce, sesame oil, mirin, garlic, ginger, and cornstarch together in a bowl until coated and the cornstarch is dissolved. Let the mixture marinate on the counter for about 10 minutes.  Meanwhile, prep the veggies.  Heat the canola oil in a wok or large frying pan over high heat. Add the onions. Stir fry for about two minutes, or until you start to get a few charred spots. The key to a good stir fry is high heat and fast cooking.  Add the rest of the veggies to the pan and continue to stir fry for another two to three minutes. If the veggies are starting to burn, reduce the heat a bit, but not too much- you want frying , not steaming. Add the meat with all of it’s marinade and stir fry until the meat is just cooked, about two minutes, stirring constantly.  The veggies should be coated with the sauce.  Taste for seasoning and add salt and pepper if you like, or a bit more soy sauce and a splash of mirin.  Serve with rice or noodles.  I buy frozen rice at Trader Joes that heats up in the microwave- it’s a huge time saver and it’s nice and fluffy.



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1 Turkey, 15 Freezer Meals for 4 in 4 hours!


First of all let me say this: I am lucky enough to have a standing freezer in my basement. If you don’t have freezer space, bulk cooking might not be a viable option for you.  I use it to stock up on things when they go on sale, berries, homemade stock, etc. Every once in a while I get motivated to do a big bulk cooking day and stock the freezer with meals for those nights (and I know they are coming) that I don’t feel like cooking. I am a teacher, so August always fills me with a sense of new energy and purpose.  I’m ready to start a new year.  This year I will be heading to work full time for the first time in 8 years.  Until now I have been able to plan meals and shop on days when most people are working.  I could roast a whole chicken on a Tuesday because I was home. Times are changing and I need to have the peace of mind that we can still eat a nice dinner as a family every night, even though I will have less time to cook.  I am a big fan of quick dinners.  In fact I have a whole slew of recipes that can be made in 20 minutes or so in my Quick Dinners category.  Sometimes 20 minutes even feels like too much work.  My goal this year is to skip that weekly pizza delivery and pop something in the oven instead, straight from my freezer cache.  We wait 45 minutes for a pizza, why not for baked rigatoni?

When I say a meal for four I am talking about two adults and two kids.  If I were feeding four adults I probably would have made the servings a bit larger and ended up with fewer meals.

I am also lucky enough to have a black market turkey dealer who hand raises about 30 birds every year.  This year I bought two with the intention of roasting one for Thanksgiving and one for all of those leftovers.  I never got around to roasting the second one until this week.  Remarkably the turkey had been in the freezer for nine months and was none the worse for wear.  It was still as juicy and delicious as if it were November 2013.

So, I roasted the 24 pound turkey (more on the method later) and once I carved it and picked it over it yielded about ten pounds of meat. I estimated that I could make about 10-12 dinners with that amount.  Then I started to think about what I could make in large batches and freeze in family size containers.  I didn’t want to do too many different dishes: too many ingredients, too much time, too much work.  So I settled on two different dishes, Turkey Rigatoni Bake and Turkey Pot Pie.  Both freeze very well and both can go directly from the freezer to the oven to the table. My thinking is that if we eat one of these freezer meals each week and we alternate the dishes every other week, we won’t get sick of them. I ended up with a bit more turkey and threw together a couple of crustless quiches as well.


I ended up with a grand total of 15 meals.  Here’s the breakdown:

  • 1 dinner roasted turkey/potatoes and gravy the first night(couldn’t resist) approx. 1 lb.
  • 5 9×13 pans of Turkey Rigatoni Bake approx. 3 3/4 lbs. (3/4 pound per container)
  • 7 Turkey Pot Pies, 5 topped with traditional pie crust, one topped with biscuits, and one topped with tater tots (because I weirdly had only 5 pie crusts instead of the 6 that I thought I had, then I needed something to top it with and found tater tots in the freezer).
  • 2 Turkey, Spinach, and Cheese Impossible Pies (crustless quiche)
  • I also made stock with the turkey bones that yielded about ten cups which I used for the pot pies.

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The time on day one was minimal- roasting the turkey was hands off, just throw it in the oven. Then it took me about half an hour to break it down and separate all the meat and bones. That evening I tossed the bones into a big pot and covered them with water.  The stock simmered for about two hours while we watched Netflix.

Day two I took in two stages.  In the morning I made the rigatoni.  The whole thing took about 30 minutes from start to finish.  It doesn’t take any longer to make a triple batch of tomato sauce, just a bigger pot. In the afternoon I did the pot pies.  The filling and assembly took about an hour.  I saved time by using store bought pie crust and frozen veggies that were already diced.  Don’t judge, we are going for easy and efficient here, not haute cuisine. The two quiches took literally five minutes.

I hesitate to talk about cost per serving.  I have seen on Pinterest lots of bloggers talking about prices of things and trying to give price per serving.  It doesn’t make sense to me to include it here.  What I spend on the milk or eggs or even the turkey could vary so much from what you might pay in another store or another state. I also believe very strongly in buying the highest quality food that I can afford.  This means that black market hand raised turkey cost me a pretty penny.  You could probably buy a frozen factory turkey for much, much less. I try to buy organic when I can afford to, so again you could make your version of these dishes for less. For me this experience was not about saving money (though it has and will) it was about saving time and energy during the upcoming months when I know I won’t feel like cooking and might be tempted to call Round Table.

Roasting The Turkey:

I am a big fan of turkey and I love a good brine.  This wasn’t about having a pretty turkey to carve on Thanksgiving.  It was just about getting a lot of tasty meat.  I thought about using the crock pot, but the bird was way too big and I didn’t really want to try to cut it into pieces. Disclaimer: my method is not approved by any FDA standard or health department. I am just explaining what I did.  You can choose to roast yours according to the FDA recommendations instead.  So, here is what I did:

Heat the oven to 400 degrees. Place the thawed turkey in a roasting pan, breast side up. No rack. Drizzle it with olive oil, and sprinkle generously with salt and pepper.  I placed a bunch of fresh thyme in the cavity-optional.  Roast at 400 for one hour uncovered.  Remove the pan from the oven. Turn the entire bird over, breast side down. Cover the whole pan tightly with foil. Return to the oven.  Continue to roast for a second hour.  At this point I had to leave the house, so I turned the oven off and left the turkey inside.  I returned to the house several hours later, hoping it would be done.  The turkey was still quite warm, and completely cooked.  Not only was it cooked, but it was super juicy and falling off the bone.  Not only was it juicy, but there was also a good 3-4 cups of drippings in the pan.  Score!  Roasting it breast side down really helped keep the white meat from drying out. Many recipes will recommend roasting at a low temperature for a long time, but I have always found that roasting on high heat, whether it is chicken, or beef, or pork, for a short time, yields a juicier end product.  Again, if my method worries you, don’t do it. I went about picking all the meat off and chopping it or tearing into bite-sized pieces.  Then I covered it and put it in the fridge.  I put the bones in a large pot, covered them with water and brought it to a simmer.  I would normally add veggies, but I couldn’t be bothered.  I let it simmer for two hours.  Strained it and put in into the fridge as well.  It had a nice, clear turkey flavor.

Day 2, Turkey Rigatoni Bake: Makes 5 13 x 9 pans

  • 3 lbs. rigatoni or other pasta shape (farfalle would work well)
  • 2 T. olive oil
  • 3 yellow onions, diced
  • 1 heaping cup carrots, diced
  • 1 C. parsley, chopped
  • 6 cloves garlic, minced
  • 45 oz. plain tomato sauce such as Hunts (three 15 oz. cans)
  • salt and pepper
  • 3 3/4 lbs. cooked turkey, about 3/4 lb. per pan
  • 10 C. fresh arugula or baby spinach leaves
  • 2 lbs. shredded mozzarella cheese

Heat a large pot of salted water to boiling and cook the pasta until it’s nearly ready- it’s going to bake in the oven so you don’t want to overcook it. Drain and set aside.  Heat the olive oil in a large saucepan over medium heat.  Add the onions and carrots and cook until the onion is almost transparent, about 3 minutes. Add the garlic and cook for one minute.  Pour in the tomato sauce and season with salt and pepper.  Bring to a simmer and reduce the heat to low. Cover and simmer for about ten or fifteen minutes.  Meanwhile, Arrange your 5 9 x 13 inch casserole containers on a table and spray them with cooking spray.  Use containers that can go straight from the freezer to the oven, like foil or ceramic.  Distribute the turkey evenly among the containers, about two cups each. Distribute the arugula or spinach evenly among the containers.  Toss the sauce and drained pasta together and distribute it evenly among the containers.  Stir the pasta, turkey, and greens together a bit, right in the pans.  Sprinkle the cheese over the top, dividing it equally among the five containers. Allow the pasta to cool a bit before covering  with plastic wrap.  Otherwise the steam that’s trapped will continue to cook the pasta, making it mushy.  Once cooled, wrap tightly with plastic, then cover with foil.  It’s a good idea to label the foil so you can easily read what it inside.  These will keep in the freezer for about three months. When you want to bake one, remove the plastic wrap, re-cover with foil and bake for about 30 minutes at 350 degrees, then remove the foil and continue to bake uncovered until the cheese is melted a bubbly.  For faster baking, remove it from the freezer the night before and place it into the fridge, then by the time you are ready to bake it will be defrosted and bake in about 20 minutes. As a freezer meal, baked pasta is easy and very economical.  You could replace the turkey with any cooked meat or sausage. Or, add some sautéed mushrooms and zucchini and make it vegetarian.

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Turkey Pot Pie, makes 7 9 inch pies

  • 1 T. olive oil, 2 T. butter
  • 2 yellow onions, diced
  • 3/4 lb. celery, diced, about two cups
  • 2 lb. red potatoes, diced, unpeeled
  • 2 lbs. mixed frozen vegetables (mine were carrots, peas and corn)
  • salt and pepper
  • 2 t. dried thyme
  • 1 C. flour
  • 9 C. turkey or chicken stock
  • 1/2 C. cream
  • 10 C. cooked turkey meat
  • 7 pie crusts, rolled into 10 inch rounds ( I used Pillsbury)

Heat the oil and butter in a large Dutch oven over medium heat. Saute the onion, celery, and potatoes for about 5 minutes.  Season with salt, pepper, and thyme.  Cover and sweat the veggies for about ten minutes.  Sprinkle the flour over the veggies and toss to coat.  Cook for about two minutes, until the flour starts to take on a golden color.  Add the stock slowly, stirring constantly. Add the frozen veggies.  Bring the stock up to a boil and boil for one minute. It should start to thicken pretty quickly.  If it doesn’t, you can try a 1/4 C. cornstarch mixed with a couple teaspoons of water until smooth.  Stir the cornstarch mixture in and bring to a boil.  Once the sauce is as thick as you like, stir in the cream, and turkey meat.  Taste and adjust seasonings. A two crust pot pie takes much longer to bake, so I like to just cover the tops of mine.  Arrange your 7 pie dishes or foil pie tins on a table and spray with cooking spray.  Distribute the turkey mixture equally among all of the tins.  Allow the mixture to cool a bit.  Place a pie crust on top of each one and crimp to seal the edges. Cut a few vents in the center of each pie with a sharp knife.  A great alternative to pie crust is biscuit dough.  I just use Bisquick, cut it into rounds and place them on top.  They take the same amount of time to bake, and the biscuits soak up that gravy on the bottom, yum.  When the pies are cooled, wrap them in plastic wrap, and then in foil.  Label the outside of the foil and freeze.  Again, these will keep for about three or four months in the freezer.  When you are ready to bake, remove the plastic, replace the foil and bake at 350 for one hour, removing the foil for the last ten minutes or so.  When the crust is golden and the inside is bubbly, it’s ready. These are better if they go from frozen to the oven, don’t try to thaw them or the dough will be gummy.

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Impossible Pie (crustless quiche) Makes 2

  • 2 C. milk or cream
  • 2 C. Bisquick baking mix
  • 8 eggs
  • 4 C. cooked turkey meat
  • 4 C. baby spinach leaves
  • 2 C. shredded cheddar cheese

Spray two 8 x 8 square pans with cooking spray.  In a bowl mix the milk, Bisquick and eggs until smooth.  Distribute the turkey and spinach equally into the two pans. Pour half the Bisquick mixture into each pan.  Sprinkle a cup of cheese over the top of each pan.  Cover tightly with plastic wrap and freeze.  When ready to bake, bake uncovered from frozen at 350 for about an hour, or until a toothpick inserted in the center comes out clean.  I have never baked one of these from frozen, so I am making my best guess at the time. If you have a different experience, please let me know!


This whole process took me about four hours total, and some of that time was just roasting the turkey.  It’s going to save me a ton of time in the kitchen this fall.  I can’t wait!







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