Monthly Archives: January 2012

Peanut Butter Crumble Pie

In honor of “National Peanut Butter” day, I decided to play around with an old family favorite… The peanut butter pie!

I am really starting to wish that I hadn’t found the list of National Food Day’s, however this one inspired me 🙂

I love peanut butter pie, however I find that after a few bites I’m a little overwhelmed with peanut butter. So I decided to make a pie that was more “laced” with peanut butter, than solely BASED upon it. After combing through my favorite pie components, I mixed a little of this recipe with a little of that one and WALLA!

The layer of peanut butter crumbles saddle up alongside the vanilla custard, and both deserve awards for their role of supporting ingredients in my book. I like things to play nicely together (including my children) and this was no exception. I want LAYERS of flavor, not just one that jumps out and takes your palette prisoner.

Soooo let’s get this pie started!

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Fried Pickle Chips & Chipotle Mayo Dip

Just let that sink in a moment…………….

If you’ve never had fried pickles, put it on a to do list….At the top and underlined, surrounded by little stars!

Before ya make these little beauties, send a memo to all family members that you’re NOT pregnant (unless you are), as people tend to look at you a little funny unless they have had them before! For all my fantastic male readers…the above instructions do not apply 🙂

This crispy little snack starts off with a killer beer batter, but the batter requires a few hours in the fridge so start preparing it early in the day.


Beer Batter

1 1/3 cup flour

1 teaspoon salt

1/4 teaspoon ancho chili pepper

1 Tablespoon vegetable oil

2 egg yolks

1 cup beer

Chipotle Mayo Dip

1 cup mayonnaise

1 chipotle pepper (from the can with adobo)

adobo sauce (from the can of peppers)

1 teaspoon salt

1/3 cup honey

5 drops Worcestershire sauce

Other Ingredients

Pickle Slices (I used cucumber chips)

Oil for frying

Salt for sprinkling


Begin by preparing the beer batter. In a large bowl, combine the flour, salt, pepper, oil, and egg yolks. Mix with a fork until it is well combined and slightly crumbly.

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Cleaver Contest #9 and Giveaway

This contest is all about your local food items….we all have different ingredients at our disposal so let’s put em’ in the spotlight for a second shall we?

Tell me a little about your FAVORITE  local ingredient and what you love to make with it.

Living in Alaska, I’m a salmon girl….I love to blacken it on the grill in the summer, and in the winter I serve it from the oven with a mustard cream crust after soaking it in vodka 🙂

I will randomly select a winner on February 1st to receive a ONE YEAR subscription to Food Network Magazine

Can’t wait to hear what you all are cookin’ up with local ingredients!

Signing Off,

Modern Mrs. Cleaver


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Hungarian Mushroom Soup

A friend of mine recently asked me if I had a recipe for Hungarian Mushroom Soup….I love it when this happens, especially when my answer is no! It gets me motivated to create something new 🙂

After combining a little of this recipe with a little of that recipe, and throwing in a little versatility…I came up with the following recipe. I’m in love with this one because IF you have leftovers, it makes a great base to thicken and pour over meat and noodles.

Love love love Double-Duty dinners and it makes the purchase of quality fresh mushrooms more affordable in my mind. As a family living on a single income, I don’t splurge too often on pricey items. P.S. in Alaska, most produce is pricey!

I splurged for this…I loved every moment of hand selecting these mushrooms!

I’m including the variations of this recipe, so that you can mix and match as you like and experiment with different flavors.

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Hot Buttered Rum

It’s cold……So I really had no choice but to make a hot drink!

That’s my story and I’m stuck to it 🙂

Hot buttered rum is not fancy, foo fooey, or difficult to make. It’s not decorated perty or fluffed up…..

It’s just a healthy dose of amazing

This makes a large batch of the mix that either gets refrigerated or frozen, or given as a gift to a friend…but they better be a REALLY deserving friend!

Seriously though, it makes a wonderful gift when given in a decorative little crock with a mug and directions. Haven’t had any complainers here.

Ingredients: (prepare yourself…the mix is a little shocking)

4 sticks of butter (now don’t freak out….it’s only a pound)

2 pounds brown sugar (I’m giggling just typing this, it sounds really bad for ya)

1 1/2 tablespoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

Directions: (for the mix)

In a mixing bowl, cream together the butter and brown sugar. Mix well then add in the remaining ingredients.

Add the mix to a covered container and freeze or refrigerate. Each drink takes only 1 tablespoon of this mix so it lasts a fairly long time. Now see….one tablespoon at a time, that’s not so bad right 🙂

To make a drink (Write these directions on an index card if giving as a gift with the mix)

Add 1 heaping tablespoon of the mix to a large mug or glass

Pour in 1/2 ounce of dark rum

Add 6 ounces of boiling water

Grate fresh nutmeg over the top and stir to combine

(and repeat)

Signing Off,

Modern Mrs. Cleaver


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Apple Custard Bread

I fancied myself a real old-fashioned lady yesterday….I dreamed of cooking by the fire and sweeping my floor with branches. I fancied it for a bit….and THEN I made this bread 🙂

I didn’t bake it by the fire and I saved the sweeping until AFTER I baked, it’s better that way! What I DID do was create an old-fashioned kind of breakfasty (sure it’s a word) bread dessert THING that definitely will be asked for again.

It’s soft, it’s custardy, it’s topped with sliced apples….it’s what’s for breakfast.


1 cup granulated sugar, divided

1/3 cup shortening

1 egg

1 teaspoon salt

2 teaspoons baking powder

2 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

3 apples

1 teaspoon cinnamon

1/3 cup heavy cream


Grease a 9×13 baking dish and preheat the oven to 350 degrees

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Creamy Corn Bisque

Some of the best things in life are simple…..Thus this recipe 🙂

Now let me be abundantly clear, I HATE cans of creamed corn! Creamed corn is good for three things:

1.) Forever turning your children away from veggies

2.) Corn Souffle

3.) Corn Bisque

That is it….there is nothing else! Not in my world anyways.

Upon looking in my pantry the other day, I noticed I had 2 cans of creamed corn from making item 2 on the list above for Thanksgiving, which inspired me to create item 3.

In my head, floating amongst all the other nonsense, is a file box I call “Lasta Recipes”

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