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Pi Day – Mint Chocolate Ice Cream Pie

Happy Pi day! Or is it Pie day?  I remember in high school that on Pi day (cause it was math class), if you brought in a pie could get extra credit.  Too bad I don’t have any classes that I can get extra credit in now-a-days for bringing in a pie.


To honor pie day and St. Patrick’s Day which is just a few days away I made a Mint Chocolate Ice Cream Pie.  I believe this recipe came from the Bon Appetite Magazine or Family Circus Magazine many years ago.  I had clipped this recipe, and didn’t write where it came from.



32 Mint creme-filled chocolate sandwich cookies

1/4 Cup + 2 Tablespoons of Chocolate Ice Cream Syrup Topping

8 Cups (1/2 Gallon) Mint Chocolate Chip Ice Cream

Non-Stick Cooking Spray


1. Spray a 9-Inch pie pan with the cooking spray.

2. For the crust pulse (in a food processor) or crush 16 cookie sandwiches until fine crumbs appear.  Add the 1/4 cup chocolate ice cream syrup topping to the crumbs and mix until moistened.

3. Press crumb mixture into  sides and bottom of the pie pan. Freeze for 30 minutes.

4. Cut 8 cookie sandwiches in half. Scoop half the ice cream into the pie pan. Place scoops close together so that no crust shows.

5. Scatter the cookie halves on top of the ice cream in the pie pan. Press them lightly into the ice cream.

6. Freeze for 1 hour.

7. Scoop the remaining ice cream on top.  Cut the remaining cookies into quarters and sprinkle on top of ice cream.

8. With the remaining chocolate syrup topping drizzle it over the pie.

9. Freeze for 3 hours or until firm.

10. Serve and Enjoy!


Good Morning Quiche

What to do with leftover veggies and other breakfast foods, like sausage or bacon, make a quiche!  Today’s tasty quiche was quite simple. Gary and I had some left over veggies from a really tasty flat bread we made yesterday, that I plan on posting about later this week.  We were talking about what to do with our left over veggies, and quiche came to mind.  So here we are, talking about quiche!

The Pie Crust (pg. 131 of Great Baking and More)


2 1/4 c. All-Purpose Flour

3/4 teaspoon Salt

1/2 c. Shortening (well chilled)

2 Tablespoons butter (I did 4, we’ll see what happens)

5-6 Tablespoons of COLD water


1. Mix the flour and salt in a large bowl

2.Cut in the butter and shortening (I used my hand mixer, but a wire pastry cutter or fork work as well)

  • Mix/Blend/Cut the particles until they are about the size of peas.

3. Continuing mixing and add one tablespoon of COLD water at a time.

  • Mix until the dough starts to hold together.

4. Divide dough into two balls and wrap in Saran Wrap or air tight containers. Refrigerate for 15-30 minutes.

5.Roll out the dough to desired thickness. For this quiche I rolled the dough to about 1/8 inch.

6. Put dough in baking dish.  I used a spring-form pan.

  • An easy way to handle your pie dough is to fold it into fourths.  This way you to just unfold the dough once it’s in the pan and is more even.

7. Continue onto the directions for the Quiche.

The Morning Quiche


1 c. Chopped Spinach

3/4 c. Mozzarella Cheese (Shredded)

1/2 c. Parmesan Cheese (Shredded)

3/4 c. Colby Jack Cheese (Shredded)

3/4 c. Chopped Turkey (I used deli sliced turkey and then cut it into small pieces)

3/4 c. Baby Tomatoes (Quartered)

10 Eggs

1/4 c. Milk


1. Prepare your veggies

2. Whisk the eggs and the milk.

3. Combine the veggies and the egg mixture.

4. Pour the egg mixture into the pan with the pie crust.

5. Bake at 350 degrees for 45-55 mins.

6. Remove from the oven and cool for 5 minutes.

7. Serve and enjoy!