Sunday, June 15, 2008

Productive Day!

I've been a cleaning fool!! Harley & Tango kitty both got baths & flea treatments. Vacuumed up the living room , sewing room & my truck. Decided not to go to movies a thunderstorm came rolling in, so I put a movie on HBO & watched it thru my eyelids!! LOL Than I moved my computer desk ekkkkkkkkkkk dust bunnies were living back there!!! Cleaned that all up, than used cable ties & cleaned up my wires. LOL Not looking like a fire hazard now!!! I even hung up the outlet strip!! Oh & I ordered a battery for my cell phone figured I try that to see if would work. Was 3.44 so way cheaper than getting a new one plus contract!! Had leftover cheeseburger pie for dinner, still was yummy!!

Cheeseburger Pie Recipe
2 pie crusts (15 oz refrigerator pie crusts or deep dish frozen)
1 ½ pound lean ground beef (80/20 or higher on the lean number – the 20 is the amount of fat)
1 small onion (chopped fine)
¾ cup ketchup
1 chopped dill pickle (or a TBS of relish)
1/8 tsp pepper 1 cup shredded cheese (sharp cheddar is the best) Directions: If using prepared pie crusts (making this dish very easy), bring the pie shells to room temperature. This takes about 20 minutes for refrigerator crusts. With frozen, it helps to put them in the refrigerator the night before and then it takes about the same time or a little longer depending on how cold you keep your refrigerator. While the pie crust is warming up, brown the hamburger in a good sized skillet. Stir and break the meat into small crumbles. Drain off the extra fat. Add the onion to the browned meat and cook until the onions are soft. When the onion is chopped fine, this does not take long. The onions will be soft and look kind of clear when cooked. Add the pickle pieces, ketchup and pepper to the meat mixture, and cook for a couple of more minutes. Stir to get the flavors mixed together. Place one 9 inch pie crust in a pie dish and shape to fit with a little overhang on the edges. Pour the meat mixture into the pie shell. Sprinkle cheese around on top of the meat mixture evenly. Top off with the second pie shell and flute the edges. In other words, just pinch the overhang together with your fingers to seal and make the edge look like a pie crust edge. This is easier said than done. It still tastes great even if you aren’t great at making pretty flute edges. Use a knife to put some air holes in the top crust. Do not cut down into the bottom crust. You’re just creating air vents so the steam can escape as the pie cooks. Bake at 450 degrees F for around 15 to 20 minutes.

I used the premade crusts but made 2 pies instead of putting the crust on top!!!

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