Hot Fudge Pie

HOT FUDGE PIE
If you love chocolate, then this is for you. It is oh so gooey and delicious.... 
Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour
Instructions;
Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.

Bagging a Turkey

Regardless of what you celebrate or don't celebrate, turkey is going to be a real bargain in the next couple of weeks.  I raise most of my food here, but turkeys was a one time attempt.  I can't afford to raise my own turkeys and they are work to get them to the table, so I watch for the sale ads and buy a couple of turkeys this time of year.

I don't like dealing with a roaster, not in storing one, or cleaning one, so I use the same glass bakeware that I use when I make lasagna.  Then I slide turkey and pan into a paper bag and staple it shut.  Bake @ 350° for the usual time according to weight.

Dill Pickle Soup

                             Posted by a Contributor:   Cathy

Oh my goodness. THIS. SOUP. I'm completely addicted. I just couldn't stop eating it. It's the perfect amount of sour and savory and the thickness is just right. I'm just in love with it. The kind of love where you want to eat it for dinner and breakfast. I know you get me.

I'm not really sure where my adoration of dill pickles hails from. I do know my Mom ate an entire jar one hot August night when she went into labor with me. And my Dad and I used to eat copious amounts of dill pickle and mayonnaise sandwiches just because we loved them so much. He would have adored this soup. Don't worry Dad I ate enough for both of us.

This is also a quick and easy meal, taking no longer than 30 minutes to make.

I chopped my carrots and pickles with the chopper from Pampered Chef...I know so many of you have one. But don't worry, you can chop with a knife too. The chopper is just faster. You do want the carrots and pickles made a little finer than a regular dice.

For example, if you slice your carrots into coins, chop each coin into 6 pieces instead of the usual four.

Print Recipe

Dill Pickle Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 6-8

Ingredients

• 5-1/2 cups chicken broth
• 1-3/4 pounds russet potatoes, peeled and quartered
• 2 cups chopped carrots (smaller dice)
• 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup water
• 2 cups dill pickle juice*
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon table salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Garnish (optional)

• sliced dill pickles
• fresh dill
• black pepper

Directions

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to simmer.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
• *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.