Cookie Pie Oh My

Obtained from Nestle Classic Recipes and really from Bakerella online... this has quickly become my favorite dessert as a throw-back to the classic cookie-cake that has been so influential in my life.

Considering we have recently become unofficial Louisianians with our posse of cajuns here in Birmingham, we had to show our Saints love for the game party last week!

Sadly, this is the first time I've used our KitchenAid mixer since we got it before the wedding..uhh three years ago!  I'm not traditionally much of a baker I guess...

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

German Potato Salad

I'm so ridiculously bad that this is the first post of pictures from the Hartmann (Jimmy's mother's family) family reunion in South Carolina from a few weeks ago!  Yes  - at one point in the week with Troupe, Me, my mom, and Aunt Anne - we were borderline ready to call it a Trice family trip (Trice is my mother's maiden name)! haha Ursula didn't know that an invite to one really meant an invite to all!!

This potato salad is a favorite of the Hartmann/Hlavacek family.  Grandma Hartmann - AKA Ursie I - relinquished the reigns over her masterpiece to let us minions contribute it to the gathering one night.

3-4 lbs new potatoes (white and waxy looking or red potatoes,medium-sized

lots of minced fresh parsley (1/2 c - 3/4 c)

½ onion, finely chopped Vidalia (sweet)

Mayonnaise to taste

Salt and pepper to taste

1/3-1/2 c apple cider vinegar

1/3 c light olive oil

Put potatoes in cold water and bring to boil with skins on.  Reduce heat to simmer.  Cooking time will depend on size of potatoes - somewhere around 15-20 minutes.  Watch carefully and test with large pronged fork.  If sizes are different you will have to take small potatoes out first.  Cool and when can be handled, peel.  Don’t wait until they are cold. 

Make vinaigrette dressing by whisking 1/3 cup vinegar and around 3/4 cup olive oil.  Add salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).  Whisk until emulsified and tastes good.  Add more vinegar a teaspoon at a time until taste suits you.  You don't want it too oily or too sour!  You could also add 1 teaspoon prepared french dijon mustard.

Peel and slice potatoes.  I usually add the onion and dressing as I slice potatoes and put them in the bowl (you may not need all the dressing - you don't want it soupy!)  Add parsley to taste.  If made the day before, cover tightly with plastic wrap and refrigerate.  Before serving add mayo to taste.  I usually use a mixture of regular and light or you can use all regular.  Just add a little at a time and gently fold it into the potatoes.  Taste and adjust salt and pepper as needed.

optical illusions and a wonderful preview of UNC Reunion Numero Siete

Who is bigger? 

Cart or Allison Hayes?

hahaha this makes me laugh out loud.

maybe you have to know the girls.

or maybe you have to know that in reality we were all making fun of angela because she immediately broke that beach chair when she sat on it.

cart wants to point out that maybe angela just looks especially small in this pic. 

..sure.