Pinocchio Pie

I’m already behind and it’s only Monday morning.  It’s partially because of the time change (argh) and also because I blew off my Sunday afternoon grocery store rounds.  Sunday afternoons are all about the Three P’s: planning, procuring and preparing.  I sort through recipes, get input from the family and then make a meal plan for the entire week.  With my plan in place, I set out to procure all the necessities to implement said plan.  The procurement phase typically requires patronizing three different grocery stores.  Yes, I am aware this is insane.

Husband will be out of town most of the week so I’ll take the opportunity to make some of the children’s favorite meals.  I’ll start with Pinocchio Pie.  I’ve blogged about this dinner before but since I’ve given up importing the old blog over here I’ll post it again for fun.  The pie is in the oven as we speak, or I type.  Instead of pepperoni I used salami left over from appetizers we served friends this weekend.  It’ll taste great and be less spicy for the children anyway.

This simple supper will please the littles and will give me leftovers for school lunches tomorrow.  TaDa! Maybe I’m not as behind as I think…if only I didn’t have those three grocery stores waiting for me.

Pinocchio Pie

• 3/4 c pepperoni, diced
• 3/4 c Muenster cheese, cubed
• 3/4 c flour
• 2 eggs, slightly beaten
• 1 c milk

Place all ingredients in a small bowl in the order given.  Stir until batter is smooth.  Pour batter into a greased 9-inch pie plate.  Bake in a preheated 400-degree oven for 30 – 35 minutes.  Cut into wedges and serve.