Suitcase Full of Tears

Sara got on this kick to try to find Grandma Sue’s Peanut Butter Pie recipe so she’s been looking up recipes and making pies like crazy since we last saw everyone at Dad’s Memorial.
Guess what?? Sara came across THE recipe! Taste tested and approved by Mickey Hervey! The woman who had put it on the web said she got it from a Karo Syrup bottle :)
Here it is in case you’re interested:

Makes 1 pie

1 Cup Dark Karo
1 Cup Sugar
1/2 Teaspoon Vanilla Extract
3 Large Eggs
1/2 Cup Peanut Butter
1 9 inch Pie Shell

Blend the corn syrup, sugar, eggs and peanut butter and pour into the unbaked crust.
Bake at 400 degrees for 15 minutes. Then cover the edge of the pie crust with tin foil and lower the temp to 350 degrees and continue baking 35 – 40 minutes more.
The center should look wobbly, it will set as the pie cools. Let cool for at least 3 hrs.
Sara’s thinking about running a ribbon of jelly through the pie and then topping with chocolate ice cream … what do you think? Feel Free to Comment…

Uncle Daddy’s Burnt Bottom Chili 2.0

1 Large Skillet
2 Gallon Chili Pot
2 Cans Pinto Beans
2 Can Black Beans
2 Cans Diced Tomatoes
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Yellow Onion
3 Cloves of Garlic
1 Cube of Unsalted Butter
1.5 lbs. Lean Ground Beef (Not Extra Lean)
1 Chili Spice Mix (or make your own:)
1 Tbsp. Olive Oil
1 Tbsp. Salt
1 Tbsp. Pepper

In a Large Skillet place Olive Oil, 1 clove of chopped garlic, and just a pinch of the diced onions. Add the meat and leave in large chunks as you brown. Strain the grease from the meat. Add 1 cup of Water and Chili Spice and let simmer 30 minutes.

At the same time…
In a 2 Gallon Pot, place Butter, Chopped Onion, Chopped Bell Peppers, 2 Cloves Chopped Garlic. Let Sweat until Onions are clear. Add tomatoes.

Add Beans and bring to boil.

Add The Meat.

Turn down so the bottom don’t burn and simmer until you just can’t take it anymore.

Ok here it is.
Next to the secret of my (Mom’s) Homemade Tacos, my Chili recipe is next on the list of requests. Here is the first version of what I hope will win me a Chili Cook Off somewhere, someday.

Uncle Daddy’s Burnt Bottom Chili 1.0

1 Large Skillet
2 Gallon Chili Pot
4 Cans Pinto Beans
1 Can Black Beans
2 Cans Diced Tomatoes
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Onion
3 Cloves of Garlic
1 Cube of Butter
1.5 lbs. Lean Ground Beef (Not Extra Lean)
1 Chili Spice Mix (or develope your own:)
1 Tbsp. Olive Oil
1 Tbsp. Salt
1 Tbsp. Pepper

In a Large Skillet place Olive Oil, 1 clove of chopped garlic, and just a pinch of the diced onions. Add the meat and leave in large chunks as you brown. Strain the grease from the meat. Add 1 cup of Water and Chili Spice and let simmer 30 minutes.

At the same time…
In a 2 Gallon Pot, place Butter, Chopped Onion, Chopped Bell Peppers, 2 Cloves Chopped Garlic. Let Sweat until Onions are clear. Add tomatoes. Add Meat. Add Beans and bring to boil. Turn down so the bottom don’t burn and simmer until you just can’t take it anymore.

So I’m roaming around my kitchen this morning getting coffee and what not. Suddenly I am overcome by the smells of delicious aromas wafting this way and that. “I’m ready to eat” says my stomach. “Me too” I says while opening the oven door to see what I had been cooking in there. Hmm? Nothing in there. Is it toast? Is it ready? No, nothing goin on in there either. Open the microwave to discover a cold cup of tea but no banquet. Guess I better take out the trash…