The Pineville Grill {Pineville, MO}

If there’s one thing I can tell you about myself on this rainy morning, it would be, I like Breakfast food. There, I said it. This coming from the person who is not now nor has ever been a morning person. I seriously can’t tell you my favorite breakfast food either. I like biscuits and gravy, I like omelets, I like pancakes, I just like breakfast food and sometimes it is difficult to go eat breakfast and make up my mind what I really want. I’m glad we got that out of the way :).

I woke up this morning and laid in bed watching it storm like crazy. Last weekend we were under flash river flood warnings and this weekend we are too. The only difference is we live on top of a hill here and last weekend we were camping at the Trails for Kids held at Crag O’Lea in Pineville, MO.

My husband Mark and I along with a bunch of our friends are on the Trails for Kids committee so we started camping on Wednesday evening so that we could be there to help check people in. Little did we know what our weekend was going to have in store for us. WOW!

But Thursday morning we woke up and we were all hungry so we decided to drive in to Pineville and eat breakfast at the Pineville Grill.

The Pineville Grill

Like I said, the girl who isn’t a morning person likes her breakfast food! This was an omelet that had pretty much everything. eggs, bacon, sausage (although I had them hold the sausage), ham, cheese, onions, bell peppers, and more cheese. Mine came with a side of either toast or biscuits and gravy or something else… I went for the biscuits and gravy. I’m actually glad I did because my darling little ate quite a bit of my biscuits and gravy. Apparently she’s a biscuits and gravy fan too.

She also likes pancakes so that’s what we ordered her. She even got it in the shape of Mickey Mouse… one of her favorites. Now this wasn’t a bad pancake but it wasn’t my favorite either. Yes, I tried a bite. It wasn’t nearly as sweet as normal pancakes. Like I said, not terrible but not the best either.

Mark and Jared got something called Skuttle Browns. It was a skillet that had hashbrowns and cheese and sausage and ham and eggs your way. They also got pancakes as a side. They weren’t impressed with their pancakes either. I didn’t try a bite of theirs… I didn’t need to, I could eat the little’s if I wanted pancakes. Hey, she was eating my biscuits and gravy.

Other than that, I’m not sure what else to tell you. I like breakfast food but we already established that. Today is another soggy wet day and we’re under another flood watch, maybe even warning now. Luckily we live on a hill, so we just have to worry about the bottom of our driveway because like the olden day phrase, I walked up hill both ways to school, I really did. down the hill to go up it to meet the bus then down the hill to go up back to the house. Does that make me old? Just a thought….

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Solstice Quilt Block 14 & 16

This has been one of my favorite days of the week… if it is possible for Monday to be your favorite day of the week… Every Monday as you know, for the last few weeks we’ve been going to my grandma’s to work on this quilt. Some days are a little trying because try keeping a toddler entertained while you’re sewing. haha! This last Monday grandma was teaching her how to sew by hand. Interesting! I’m not even sure I can do that.

But back to the quilt… I bought some material that probably doesn’t really go with the theme of the quilt but did you know this quilt doesn’t have a theme. I bought Frozen material, Minnie Mouse material, and Paw Patrol material. I was going to try and incorporate them all together but I can tell you… not going to happen. So I went to the website in search for some inspiration on how to use this material I bought that really doesn’t work anyway… That’s when I found it. One of the ladies posted a Mickey Mouse material themed quilt and I kind of took the idea and rolled with it. Instead of using the leaves, I made my own Mickey Mouse head. I still got what I was supposed to get out of the pattern but it does look a little different than what hers does. I made it our own.

The material that I’ve chose for this whole quilt has been from scraps grandma has in her sewing room. I say scraps, some are bolts of material but still I’ve just been piecing it all together. As I was looking through grandma’s material I found red birds. Since there is a huge running joke with my mother about red birds, I knew I had to incorporate that material into this quilt. So that’s just what we did… one block is dedicated to red birds.

So with this I present quilt block 14 (you know the one I forgot on the printer accidentally)

And quilt block 16.

I’ve been placing these quilt blocks in the order they’re supposed to be sewn. Grandma’s spare bed isn’t hardly big enough to hold it all. I’m not sure I’m liking quilt block 9, the blue/orange one. I may have to redo Block 9, but we’ll see.

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Cherry Pie

What is the best Pie Crust recipe without a good pie to go in it? Earlier this month I shared with you a recipe for PW’s Flat Apple Pie (also known as a Galette as we found out) and that was the pie crust I used for that. Really though, my favorite Pie when it comes to fruit pies is a Cherry Pie. YUM!

While you can buy cherry pie filling in the can, it’s almost just as easy to make your own. Now once upon a time I had a cherry tree in my yard. Boy I miss that cherry tree. The thing with Cherry trees is really the only time of year they give off cherries is late May early June depending on the weather. You also have to be especially quick so the dumb birds don’t eat all your fruit! The off time of year, where in the world do you find the tart cherries (or sour cherries as I like to call them)? 

When I went to Walmart, because as you may or may not know I live in one of those small towns in a flyover state where all we really have is Walmart, all they had were the big sweet cherries. They are okay to make a Cherry pie with, except you just cut down on the sugar added. But truthfully the tart cherries are the better tasting cherries in a cherry pie.

Finally I went to Reasor’s in Tulsa one one of my trips there and they had the tart cherries in bags. I may or may not have stocked up on them. Then once I came back home, I went to Food for Less and they have them too. <insert Happy Dance 💃> With that being said, all you need to make your own cherry pie filling is the cherries, water, sugar, and cornstarch. Yes, it is easy to open up a can, but it tastes so much better when it is homemade! And it is truthfully just as easy!

If you’ve noticed, usually a cherry pie has the lattice work on top. In the past, Mark and I have placed each piece right there on top of the pie, but the other day we decided to do the lattice work on a piece of parchment paper, place it in the freezer for about 15 minutes, and then transfer it over to the pie. Do you hear those angels singing? OMG, that made all the difference in the world and it was super simple! Yey!

This particular pie was made for a Bake Sale for Trails for Kids. Trails for Kids is a trail ride used to raise money for our local CP Center.

Last year I made a giant chocolate chip cookie in a cast iron pan that went for $130. I felt the pressure to try again to outdo myself. This year it didn’t just rain but it poured! We had flooding and almost had to emergency evac due to rivers flooding and everything else. I’m pleased to announce that we were all okay and even with the horrible weather we had a great turn out. Numbers were down but you always have good and bad years.

Anyway back to this Cherry pie… I placed it in a Cast Iron Pie Plate that my friend Tracy introduced me to last fall. This particular pie brought $50. Okay okay, so not as good as last year but I’ll definitely take it! 

Here was my finished pie that went into the auction. Really, the real winners are the kids who benefit at the CP Center from the Trails for Kids trail ride and all the other fundraisers and activities throughout the year.

So my Cherry pie………

Cherry pie

Ingredients:
  • 3 cups pitted cherries
  • 1 1/2 cups sugar
  • approximately 1/2 cup water
  • 1/4 Cup cornstarch matched with just enough water to make a slurry
Instructions:

1. Combine fruit and sugar in a pan and stir together. If cherries are soft and mushy, you won’t need additional water, but if cherries are firm, add 1/4 to 1/2 cup water. Bring to a boil.
2. Mix cornstarch with some cold water (about 3 tablespoons of cold water with 1/4 c cornstarch making a slurry), whisking to remove lumps.
3. When cherries are boiling, add cornstarch slurry mixture while stirring constantly to prevent lumps. Add enough thickening agent to make the consistency you desire. We like our pies fairly thick.  Stir until the juices are clear.  When the filling looks clear, it’s fully cooked. Over-cooking will start to break down the filling. If you want your pie to be more of a red color, add a couple drops of food coloring (optional; I never do this.)
4. Pour into pie crusts and bake pies at 425 degrees for about 30 minutes or until browned.

Additional Notes:

*You can use sour or sweet cherries for this recipe, but you will need to adjust the sugar if using sweet cherries. I would use about 1/2 to 3/4 cup of sugar for sweet cherries.
**Cornstarch thickens, and will continue to become thicker as your mixture cools. Do not make it as thick when hot as you would like it to be when it has cooled, or it will be too thick.

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The BEST Pie Crust

I have the Best Pie Crust Recipe for you today. How do I know it’s the best? Because I’ve tasted it obviously!
A couple years ago at our house we had a cherry tree, boy I miss that cherry tree! Mark and I went out and picked the cherries and then it was time to make a pie. That particular day we didn’t have any eggs so we were trying to come up with a recipe for pie crust that didn’t require it to sit in the refrigerator for hours upon hours AND didn’t require eggs. Finally I went through a cookbook that my grandma had placed some recipes in. I read through the list of ingredients and it didn’t say eggs so SCORE! We started measuring out all the ingredients and then as we got halfway or better through it, bam, 1 egg. Palm to forehead moment. At that time we had some friends who lived just around the corner so we went and grabbed some eggs from them.
At that time I think we remarked, this better be a good pie crust. Let me tell you, this pie crust is awesome! In fact, another story, my father-in-law wasn’t having the best of luck with pie crusts and one day was talking to me about that. I mentioned I had my grandma’s and told him to at least try it once. From then on he was hooked. With all that, I’m telling you, this is THE BEST Pie Crust.
If you are looking through the list of ingredients, you’ll notice 5 cups of flour. That seems like a lot. But one thing to consider is this makes 4 pie crusts. Perfect. Use 1 or 2 for your pie and save the other two for another pie. Just wrap tightly in cling wrap and put in a freezer bag, then place in the freezer for that next time you need or want a pie.
If you plan on blind baking this (aka nothing in it but pie weights) bake at 350˚ for 15 minutes. If you plan on baking with pie filling then bake at the temperature and time of the specified pie. Simple as that! And trust me, you’ll thank me for this recipe! It’s our go to pie crust and boy is it yummy!

The BEST Pie Crust

Ingredients (4 crusts)
  • 5 Cups Flour
  • 2 Cups Shortening (can use cheap kind and using part margarine works too)
  • 2 Tbsp Sugar
  • 2 Tsp Salt
  • 1 Egg
Instructions:
Blend to small lumpy stage.
Then put an egg in a 1 cup measure. Add 2 tbsp vinegar or lemon juice and blend. Fill to top of cup measure with very cold water, stirring as you do. Then pour over above mixture and toss lightly until it rolls into a ball.
Divide into 4 smaller balls; flatten each slightly. Use what you need for your pie or pies and put remainder in a plastic zip lock bag and freeze until needed. Keeps very well.
Then fill with your favorite filling. If you’re making a cream pie of sorts, place in a 350 degree oven for about 15 minutes to bake, otherwise, bake the crust when you’re baking your pie (ie apple, cherry, etc).
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Solstice Quilt Block 13 & 15

First off, let me reassure you I can count. 1, 2, 3, 4, yada yada yada, 11, 12, 13, 14, & 15. I promise I didn’t forget 14, except I did. Let me explain. Sunday, Easter, I had my grandma over and we were discussing our next quilt patterns. Friday I went to JoAnn’s fabrics and bought a couple different materials to use in the quilt. We were discussing how to use them and looking at quilt patterns 11 – 17. Eventually I printed off 15, then 13, and finally 14.  We decided to use the Chiefs material I bought for quilt pattern 13. 

After discussing and looking at some of the other pictures that people have posted for their quilt patterns, we decided to make Quilt pattern 15 patriotic. There is already 1 patriotic quilt block in the quilt so why not incorporate another one? Some of the fabrics I chose were Frozen, Minnie Mouse, and Paw Patrol. Those are going to be SOOOOOOOOO hard to get incorporated in, but fear not. We finally decided to use Minnie Mouse on quilt pattern 14. The only thing is, we couldn’t find quilt pattern 14.

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Carrot-Walnut Cupcakes minus the Walnuts!

Here it is Monday after Easter and I think I’m still in a food induced comma. I sure hope you ate well, I know I did! By now I’m sure you’re aware I challenged myself to bake all 12 cupcakes in the Food Network Magazine January/February 2017 edition. The editor says there doesn’t need to be a reason to have a cupcake, therefore one for every month. This month happens to be the Carrot-Walnut Cupcakes. Those would be perfect for Easter, right? We didn’t eat them on Easter though… nope, but the week of, you bet!

I should immediately point out, I didn’t put in the walnuts, that’s why the title says minus the walnuts. Mark doesn’t handle nuts real well (we’ll leave it at that.. haha) and I’m not crazy about Walnuts. If I had used any nuts, they would have been Pecans. I prefer the milder taste of a pecan over a walnut any day.I wasn’t sure about these cupcakes when I initially started mixing up the batter. The smell of the cinnamon and nutmeg seemed to overpower the small amount of flour. Truthfully, how they know how to mix up to get exactly 12 cupcakes is amazing. Now If I could just learn to measure out exactly 12 cupcakes. I tried the ice cream scoop method and came up shy. If nothing else, I hope to learn how to make perfect cupcakes by this challenge!

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Solstice Quilt Block – 10, 11, & 12

Last night I sat down to my computer and realized I deleted a bunch of pictures taken while making quilt blocks 10-12. To say I was livid at myself would be an understatement. This is like the 2nd or 3rd time I’ve done that in the last couple years but it is still infuriating, especially when you like pictures like I do. If you’ll notice the above picture is a picture I took of my computer screen with my phone. The picture below on the other hand are all my quilt blocks kind of laid out on my grandma’s bed in the same order roughly as the picture above. Grandma’s bed really isn’t big enough to get them all to lay out.

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Eagle Drive-In {Joplin, MO}

Eagle Drive-In. Must I say anymore? I think the pictures can do the talking for themselves!

This is the JoMo Po’ Boy. Calamari, Eagle Sauce, Tomato, and a whole bunch of other stuff. I obviously didn’t eat it, I don’t eat seafood. Mark though, he LOVED it. Oh and Eagle Sauce they say is similar to Thousand Island dressing, but better. This came with a side, fries were the obvious choice. Then there is the choice of sauce to go with the fries. That is Eagle Sauce.

This is the Black and bleu Burger. It was also thoroughly enjoyed. Now I don’t eat Bleu Cheese either, but my mom LOVED it. She went with a side of fries too. Her sauce of choice, Garlic Aioli.

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Andolini’s Pizzeria {Tulsa, OK}

Last month my aunt who lives in Southern Oklahoma came up to see the girls so we decided to have a girls day. We debated where to go shopping… Fayetteville, Tulsa, Springfield… Decisions decisions. Eventually we decided upon Tulsa. I’ve spent a lot of time shopping in Tulsa, my aunt actually lived there while in Med school. The one down side to Tulsa is when it comes to food. No, there are a lot of restaurants in Tulsa, but we tend to stick to the same ol same ol restaurants. I was kind of in the mood for something new. Aunt Connie had recently been in Tulsa for a convention and learned about a few new places down around Utica Square. Since we were going to Utica Square first, it was perfect. Eventually we decided upon Andolini’s Pizzeria. Let’s just say, this was an AWESOME choice.

We arrived around 11:25 or so, basically when we got to Tulsa. It was a good thing we went immediately because not long after we were there, a huge waiting list developed. The waitress was amazing. Normally they bring kids crayons and paper, but oh no… this was pizza playdough. It was cold so I’m fairly certain it was dough from the refrigerator. I think my 14 year old had more fun playing with it than my 2 1/2 year old.

Aunt Connie swore by this salad. This was the Andolini’s Signature Salad. It was a mixture of Field Greens, Candied Walnuts, Almonds, Strawberries, Parmesan, topped with a Mango Vinaigrette. Mom and Aunt Connie were the only ones who got one, but I must say, it was pretty!

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