I have to admit from the start that this recipe isn’t mine, it’s one that I learned from my mother who makes the best variation of what’s more commonly known as the “Drumstick Cake”.  It’s an incredibly easy to make frozen cream cheese and peanut butter treat that’s always been a hit at parties and dinners with us.  A word of caution though, it comes with a high calorie price tag so you might want to substitute some of the ingredients listed below with the low fat varieties to try and lessen the blow to your belt line.

IMPORTANT NOTE! Make sure you make this the night before the event that you need it!  It needs at least six hours in the freezer to set and it’s better if you can give it a full nights freezing time before it’s served!

Recipe:  My Darling Mother’s Frozen Sin

Ingrediants:

Crust:

1 1/2 C  Chocolate Baking Crumbs

1/4 C  Butter or Margarine (Melted)

Cake:

1 Pkg  Cream Cheese

1/2 C Sugar

1/2 C  Peanut Butter (Smooth or Crunchy!)

3 Tbls Vanilla

1 Tub Cool Whip (Or any other brand of frozen desert topping.)

Crust:

Mix Crumbs and Butter together till well mixed and then press into the bottom of your 8×11 pan to form the crust.  Super Easy, isn’t it?

Cake:

The cake mix is super easy too!  Just take all of the cake ingrediants, put them into a big bowl and use your electric mixer/beater to whip it all together until it’s nice and creamy!  Once that’s done, pour and spread it gently over the crust then put it into the freezer for at LEAST six hours to set – best if frozen over night!  Then cut and serve fresh from the freezer!  You might also want to drizzle chocolate syrup over the top for a nice design before taking the plates to the table.

Pre-heat oven to 420

Take:

2 Granny Smith Apples (Chopped up and cored)
1/2 c Raspberries
1/3 c Cranberries
The Juice and pulp of one Lime
2 Tbls Margarine
2 Tbls Cinnamon
1 Tsp Nutmeg
2 Tbls Vanilla
1 cup Brown Sugar
Pinch of Salt
1/4 cup flour

Mix all ingredients into a bowl, mix well. Scoop into a pie plate lined with pie crust (Homemade or bought) or Tart shells. Cover with second pie shell or tart shell, pinch the edges to seal it shut poke or cut holes into top of shell ( I use a heart shaped mini cutter for mine) and bake for 30-40 minutes for Pies or 15-20 mins for Tarts.

Tastes amazing with chocolate ice cream when served fresh from the oven.

Step One – Tea Dyed Eggs:

6 eggs
two-three bags of tea
1 tsp Nutmeg
Anise Star
1 Tbls Chinese Five Spice
2 Tbls Soy Sauce

Place eggs in a pot and cover with water so it rises a couple inches about the eggs.
Boil the eggs for four minutes, drain, cover with cool water and let cool.

After cooling, use the back of a spoon and crack the shell but do not remove.  You just want to spiderweb the shells not peel the the eggs.

Fill pot with water again, add soy sauce, five spice, anise star, nut meg and tea. Boil. Return eggs to boiling water and simmer for fifteen minutes. Remove from heat and let cool without removing eggs. Place in fridge with liquid and steep for a few hours to overnight.  The longer they steep the darker the colour will be.

Peel eggs.

Cut eggs in half length wise to make two shells.

Step Two – Filling:

6 egg yolks (Cooked)
2-3 Tbls Mayonnaise or Miracle Whip
1/4 tsp brown sugar
1/4 tsp salt
1 Tbls chili flakes
1 1/2 Tbls Paprika
1 tsp Cayenne pepper

Mash and mix all the ingredients till reasonably smooth, pipe or scoop into the hollows of egg halves. Sprinkle lightly with a little bit more paprika and Italian seasoning for garnish.

This pie is something we love to make with leftovers after Thanksgiving, Christmas or Halloween.  We always seem to have lots of mashed potatoes and poultry for leftovers and since these pies freeze so well before you bake them they store really well for the days you need something to pop in the oven without much fuss.

Carrion Pie

4 Premade Pie Crusts (Two for each Pie, recipe makes two)
2 Pounds Ground Beef
4 Tbls Soy Sauce
3 Tbls Cayenne Pepper
4 Tbls Minced Garlic
3 Tbls Barbeque Sauce
Butter
Milk or Cream
2 cups loose shredded Mozzarella
2 cups cut up left over chicken or turkey
1/2 – 1 cup frozen or fresh veggies
1 cup gravy

Boil potatoes till soft, mash with butter, garlic and milk till smooth.

Fry ground beef till fully browned with left over chicken, cayenne, BBQ sauce and soy sauce. Use salt and pepper to your own taste.

Layer Potatoes, veggies, meat and then gravy in the pie shells.

Sprinkle mozza cheese overtop before covering with second pie crust.

Cut holes in top to vent.

Brush top with butter.

Bake in oven at 325 degrees for 20-30 minutes until crust is golden brown and pie is cooked all the way through.