Sitting in a DRAFT FILE SINCE....... 2007!? A baked Southern Peanut Butter Pie

This afternoon I decided on a whim to look back in my files to see what I was cooking on this day but years ago.  At random I started clicking through 2008 and 2007 and oh my goodness!  I came across a ton of recipes I saved to my personal files in 2007 and they've never been tried or published...  just sitting there silently waiting for me to remember they existed!

I apparently saved this one to my files in November of 2007 and I smiled a tiny little smile because at the time, I would have lived waaaaaay up North in the frozen tundra (only dreaming of the South) and today, I DO live in the South and this is a "SOUTHERN Peanut Butter Pie" y'all!  Ha ha.  (I don't know that it's actually Southern... but it's called that.)  And the interesting thing about this recipe is that it calls for it to be baked.  The only peanut butter pies I've ever had or made are all 'ice box' style that don't use eggs or call to be cooked.  It looks similar to a pecan pie to me except it uses peanut butter and no pecans.

So just to give light to some of these poor, neglected recipes from 2007 I'm hitting the publish button... that way I can find them quick and easy in the future with my 'search' feature!


1 c corn syrup
1 c sugar
3 eggs, slightly beaten
½ t vanilla
1/3 c peanut butter
1 unbaked 9 inch pastry shell
1 c whipping cream

Combine first five ingredients, mixing until thoroughly blended. Pour into prepared pastry shell. Bake in hot oven 400° for 15 minutes. Reduce heat to moderate 350° and bake 30 to 35 minutes longer. Filling should appear slightly less set to center. Chill. Top with whipped cream.


I thought I'd pop over to Amazon to see what pie plates I wanted to link to
related to this post.  I'm a Pyrex kind of girl myself but
I know others like pretty pie plates, funny pie plates, colorful pie plates...

 This one DID actually bring a little smirk to my face!

And this one is really pretty... I love this color!

But these are the ones I actually own!

If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon

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Homemade Egg Rolls - Perfect if you have cabbage or use up!

Originally posted on An American Housewife in October, 2016

Last week I had a container of fresh mushrooms to use up before they went bad, as well as 1/3 of a bag of cabbage cole slaw mixture.  I got my food dehydrator out and filled the rack with fresh mushrooms to dehydrate, and chopped the rest to make a batch of egg rolls - using up both my cabbage and the mushrooms.

When it comes to my egg rolls, they always turn out so delicious even though I don't really have a 'recipe' to use.  I use what I have on hand, what sounds good, what I want to use up... all within reason of course.  I try to keep egg roll wrappers and wonton wrappers on hand in the freezer and just in case you didn't know you could do that... Yes, you can freeze the wrappers until you need them but take them out and let them thaw completely before you try to use them or they won't come apart and separate.

Amounts for this recipe are really quite similar to the ingredients list...  it's a use what you have within reason kind of thing and taste-test it to your own personal tastes.

Egg Rolls

Shredded cabbage or cole slaw mix
Green Onions (chopped)
Mushrooms (chopped)
Water Chestnuts (canned, drain & chop)
Bamboo Shoots (canned, drain & chop)
Bean Sprouts (canned, drain)
Ginger - powdered
Soy Sauce
Shrimp, pork or chicken - optional (chop or grind)
Oil to cook them in
Water or an egg white beaten with a bit of water to seal them
Soy Sauce or favorite sauce to serve with

I wanted to use shrimp in my egg rolls, and shrimp cooks so quickly, I chose to chop it and add it to the mixture as it was.  If I had chosen chicken or ground pork, I would briefly cook it first, let it cool a bit and then add it to the mixture.  

In a large bowl, place all the ingredients you want to use except the meat or seafood;  shredded cabbage, chopped fresh mushrooms, bean sprouts, water chestnuts, bamboo shoots, etc.  Add 1-2 tablespoons soy sauce and 1-2 teaspoons ginger.  Taste test it and add more soy sauce if you wish.  You can also use some salt and pepper if that's your thing - and some people use corn starch but I never do.  You could also use 1/2 teaspoon of sweetener if you are more partial to things have a bit of sweetness to them.  When you are happy with it, add your cooked ground pork or chicken or your chopped shrimp.  Stir.

Place about 2 -3 tablespoons of the mixture onto an egg roll wrapper.   See the photos for how I roll mine.  I choose to lay my filling corner to corner.  I use a pastry or basting brush to quickly brush the edges of the egg roll wrapper with water or an egg white beaten in a small cup with a bit of water.  This is what seals the edges of your egg roll.

I take the bottom corner and fold it up over the filling.  Fold in both sides, covering the filling. It almost looks like an envelope.  Now roll up the egg roll.  It seals itself because you had dampened the edges with egg white/water.  You can brush the tops with a sweep of egg white if you wish.   Heat your oil until hot - it will sizzle if you drop a drop of water or a piece of egg roll into it.  You want it about 350 degrees or I use the #6-ish setting on my glass stovetop (0-10).   Fry the egg rolls, turning often to make sure they are golden brown all the way around.  If your oil is TOO hot, they will instantly get pretty dark and the insides won't be cooked, so take it slow, adjust your heat and each batch of egg rolls should cook for about 5 minutes total. Drain on paper towels. Serve with soy sauce, plum sauce, duck sauce, mustard - whatever you like - or eat plain.

*** I completely cooked half of mine to serve right away and partially cooked the other half.  For the partially cooked; after letting them drain and cool on paper towels, freeze them to cook later just like you would any frozen egg roll from the store.  I seal mine in airtight packages with my food sealer (but don't suck all the air out!  They will be squished.)  Just press some of the air out with your hands and use only the 'sealer' portion to make a seal and then freeze. 

 Cabbage, green onion, mushrooms, shrimp, water chestnuts and more....

 The filling on the egg rolls and read for me to seal the edges and roll up
 It looks like an envelope.
 Roll it up!
 Ready to cook in hot oil - drain - and serve or freeze

You might also be interested in some related products available through Amazon;

Chinese Cooking For Dummies
Asian Best Vietnamese Spring Roll Wrapper, 17.6oz Unit
Gluten-Free Egg Roll or Wonton Wrap Mix
Three Ladies Brand Spring Roll Rice Paper Wrapper (2 Packs) Round, 22cm

Seal-a-Meal Vacuum Sealer
Best Egg Roll, Spring Roll and Dumpling Recipes from Mama Li's Kitchen
Chinese Duck Sauce Packets (Lady 50)
Chinese Soy Duck Mustard Sauce Packets - 50 Each for a Total of 150 Chinese Single Serve Carry Out Packets


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Emergency Storage Food: Bacon Flavored Potato Chowder - For camping, food storage, or just a meal!

Although I don't talk about it on An American Housewife as much as I really planned to, I am a huge proponent of having emergency food storage on hand.  Food, water, power sources, cooking sources that don't involve powder, skills and more.  (A simple page on that topic is here, which I need to update... when I get time!  Ha ha).  I especially love freeze-dried and dehydrated meals that keep for 25-30 years in good conditions because it's a 'don't have to think about it' kind of storage where I don't have to be concerned about rotating out everything on a regular basis.

With that in mind.....

Two years ago I decided to camp from the eastern border to the western border of South Dakota.  During this trip, I decided to stock up on freeze-dried and dehdrated foods so we (my daughter and I) didn't have any concerns about meals! I ordered a lot of pouches and cans of emergency storage food ahead of time that I knew I loved, as well as some new ones like this Bacon Flavored Potato Chowder.  I opened the cans and food-sealed the freeze-dried vegetables, fruits, mushrooms, and dehydrated butter powder into smaller portions. Then I fit everything into one small suitcase that was our 'food' case for our 2 week trip.

When my daughter and I had this soup for dinner one evening, it was fabulous.  We absolutely loved it and finished off the whole pouch, which is basically 4 cups of chowder.  But since I don't use our food storage for our everyday meals (that would be expensive!), I've not had it since.

Until now.

It was on sale at the online provider I use so I stocked up on both pouch and #10 can sizes... and hoped *(fingers crossed) it really was as good as I remembered.

Because we were camping.
And hiking.
And were hungry.
And often times, when you are backpacking, hiking or camping, almost anything tastes good.

So I kept out a pouch and today, decided we would have it with dinner tonight.
But first, decided to make a cup of it for lunch and do a quick review.

This is actually a photo I took of the product on that camping trip... we were serving it with freeze-dried corn.

And here is a close up I took on that camping trip, because apparently I really, really loved it!

So how did it measure up to my memory???

At first... it didn't.

When I added the hot (almost boiling) water to it and gave it a stir, I was thinking it was watery and smelled... chivey?  Chives or onion was about the only smell it had.  But I knew it would thicken up upon setting so I waited the 7-10 minutes it takes per directions.

However, it still wasn't all that thick.  It does best with boiling or almost boiling water, and in a container you can seal (like the pouch it comes in).  Because I was only making 1 cup, I popped it into the microwave for 75 seconds.  And it thickened right up!

And?  The first bite was fine.  The second bite was... fine.  The third bite... wow, this really is good.  The rest of the bites?  Oh yes... I remember now why I loved this one!!!  Yum!

The bacon flavor is faint, so it's not overwhelming at all.  The chive/onion I thought would be too strong also mellowed out once it was thick and heated through.  It was just so, so good.  Great for a cold or chilly day or night.

Is it healthy?  Depends on what's important to you.  My answer is 'not really' because I mostly eat fresh, unprocessed foods.  This is made with sunflower oil, corn syrup solids and modified corn starch in the ingredient list. I also don't eat sugar, and this has 3 grams.  But I don't plan on eating this every night for every meal!  Camping trips, emergency storage, and quick and easy, no work on a cold winter night?  Sure!

The website where I buy my foods has this nutrition fact label posted.  The package I have lists 14 grams carbs and 3 grams sugar and 7 grams fat.  Not sure which is correct, so I'll go with the one they have listed on their site right now.

Nutrition Facts
Serving Size 1/4 Cup dry (26 g)
Servings Per Container About 9
Amount Per Serving
Calories 110
Calories from Fat 50
% Daily Value*
Total Fat    6g
Saturated Fat    0.5g
Trans Fat    0g
Cholesterol    0mg
Sodium    370mg
Total Carbohydrate    13g
Dietary Fiber    1g
Sugars    2g
Protein    2g
Vitamin A
Vitamin C

INGREDIENTS: Sunflower Oil, Potato, Modified Corn Starch, Textured Vegetable Protein, Sugar, Parmesan Cheese (Whey, Maltodextrin, Buttermilk, Natural parmesan cheese flavor, Salt), Salt, Corn Syrup Solids, Garlic, Parsley.

CONTAINS: Milk, Wheat and Soy.

ALLERGEN: Manufactured in a facility that processes tree nuts, wheat, soy, and milk.

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