TurPeepin’ Pot Pie

Peeps® tucking in to their very own Turpeepin’ pie.

We had a loverly Thanksgiving. Thanks for asking. The Peeps® had a great time and enjoyed being the stars of the show. They especially enjoyed the Sweet Peeptatoes. We had a day of cooking, porking out, then watching the parade, football, and a movie (all in a tryptophan-enduced, bleary-eyed, and almost comatose state). For once the Peeps weren’t cutting it up in the kitchen — except for that incident with the wasp spray and the lighter.

But as in all things involving huge amounts of food, there is the left-over issue and the biggest dilemma is what to do with the bird. I love turkey sandwiches (on white bread (I’m a purist) with mayonnaise — I know this grosses some of you out, but so what — and some cranberry sauce). But sandwiches use up only part of the mountain of meat and I’m sick to death of turkey noodle soup. The Peeps have had it up to here as well — yah, they’re small so “up to here” isn’t very much.  So, what to do? What to do? Turpeepin’ Pot Pie is the answer. The Peeps love playing hide and seek so this is the perfect dish for them. I made the plural form of this dish in ramekins so the Peeps wouldn’t fight in the oven. They do better when they have their own space so I gave them each their own pie. This version is also more convenient if you freeze the finished product for future use — like when you want to take a nap.

Shhh. They’re inside. That’s why the pies are so lumpy.


  • 1 pkg frozen veggies. I used frozen peas, carrots, corn, and green beans. Then I threw in some fresh fingerling potatoes — but peas and carrots is the traditional pot pie sort of mix
  • 1 onion, chopped
  • salt and pepper
  • Leftover gravy or if you used it all up, 1/3 cup all-purpose flour, 1-3/4 cups chicken broth, 2/3 cup milk, and 1/3 cup butter
  • 2-1/2 to 3 cups cut-up, left-over turkey
  • Pastry for a 2-crust pie. I suck at making pie crust so I buy the pre-made, but I’ve included the pie crust pastry below for those of you who don’t screw it up every time like I do.

Peeps playing in the veggie mix.


  • Heat the oven to 425F
  • Rinse the frozen veggies in cold water to separate them and let them drain. If you’re using potatoes like I did, cut them up into bite-sized bits. The Peeps love to play in the bowl with the vegetables, so let ’em have at it (see photo)
  • If you have left-over gravy, heat it up on a big sauce pan. If you don’t have left-over gravy, melt the butter; stir in the flour, onion, and salt and pepper to taste. Stir constantly until the mixture is bubbly. Remove from heat. Stir in the chicken broth and the milk. Put back on the heat and stir constantly until the mixture is boiling. Continue to stir for one minute.
  • Throw in the veggies and turkey and remove from the heat
  • Make the pastry (see below) or roll out the store-bought pie crusts.
  • Cut out shapes that will fit into your ramekins or if you’re doing the singular version, line your pie pan
  • Spoon in the mixture and place your peeps
  • Cut out shapes that will fit the top of your ramekins or if you’re doing the singular version, enclose the top of the pie pan
  • Bake about 35 minutes or until golden brown


  • 2 cups unbleached flour
  • 1 tsp salt
  • 2/3 cup plus 2 tbsp shortening
  • 4 to 6 tbsp cold water

Mix flour and salt. Cut in the shortening until it forms pea-sized bits. Sprinkle in the water, 1 tbsp at a time until all the flour is moistened. Gather the pastry into a ball. Shape into a flat round on a floured surface. Put in plastic wrap and refrigerate for 45 minutes or so. Roll pasty on floured surface using a floured rolling pin. Use as directed above.

Posted in Main dishes, More Peep fun! | Tagged , , , , , , , , , , | Leave a comment

Peepkin Pumpkin Spice Bread

Peeps cozying down into the spice bread. Such toasty bottoms! Serve with tons of butter.

Today is Halloween and tomorrow we’ll have to deal with the smashed pumpkins on our porch. Our choices are,reuse or compost, and I vote for taking advantage of the vandals’ hard work and creating a sweet masterpiece from the detritus. Conveniently, the pumpkin has been pre-smashed, thus tenderized and easier to pulverize for spice bread. How thoughtful of those rowdy kids to help us out like this. The Peeps® love to get outside in the crisp fall air and rummage for the good bits. The giggles of glee can be heard around the block. Then after getting chilled and stiff they scurry into the kitchen to “help” with the baking. When the bread is pulled out of the oven, they snuggle in to warm their butts. Happier Peeps you’ve never seen.

This is an excellent snack especially when paired with Hot Piping Peeps Cider. Serve them in front of the fire while playing Scrabble® and burning effigies of the neighborhood thugs.


  • 1-1/2 cups flour
  • 1/2 tsp salt
  • 1 cup sugar (the Peeps prefer organic)
  • 1 tsp baking soda
  • 1 cup pumpkin purée (see below)
  • 1/2 cup vegetable oil
  • 2 beaten eggs
  • 1/4 cup water
  • 1/2 tsp each: cinnamon, nutmeg, and allspice
  • (optional) 1/2 cup chopped walnuts

Pumpkin purée: cut a pumpkin in half; scoop out the seeds; lie it down on a foil lined baking sheet, skin-side up. Bake at 350°F until soft (45 minutes to an hour-ish). Cool, scoop out the flesh. Or, if you cut the pumpkin into pieces, boil or steam them until tender. Scoop out the flesh. Smash or puree in a food processor or blender.


  • Preheat oven to 350°F
  • Sift together the flour, salt, sugar, and baking soda
  • Mix the pumpkin puree, oil, eggs, 1/4 cup of water, and spices together
  • Combine dry and wet ingredients
  • Stir in the walnuts
  • Pour the batter into a well-buttered loaf pan
  • Bake 50-60 minutes until a skewer such as that was used in Medieval Peeps on a Pike is poked into the center of the loaf and comes out clean
  • Turn out of the pan and let it cool on a rack
  • Cut out little Peeps nests and let them wiggle their way into the warmth
Posted in Comfort food and drink, Dessert, More Peep fun! | Tagged , , , | Leave a comment

Sweet Peepstatoes — More ThanksPeeping Fun

Peeps posing amongst the potatoes

The Peeps® are really excited about Turkey Day. They just love holidays that feature fowl. After the great success of Peepin’ Chicken (the dry run for stuffing the big bird) they wanted to customize more of the traditional T-day dishes to suit their particular idiom, Peep-centric fare. Sweet Peepstatoes are easy to make and a favorite with the kids. It’s a side dish and a dessert rolled into one. The Peeps were fascinated by the multifunctional aspect of this tuberous tureen of tantalizing taters and participated in every aspect of its creation. They went for a swim in the pot as the water was warming (see below photo) and completely covered the counter with semi-starchy water. I noticed that they didn’t help with the clean up however…typical. After the spud cookage, I slathered on the butter and the Peeps hopped right in and started sliding around. Such shouts of glee! Nothing like happy Peeps to make cooking in the kitchen a joy.

A big brain is not required — which is fortunate for the Peeps — so I’m sure you’ll ace this recipe the first time out.


  • Sweet Potatoes
  • Tons of butter
  • Salt and pepper to taste
  • Peeps


  • Peel, cut up, and boil the sweet potatoes
  • When a fork easily inserts into the potatoes, drain
  • Throw taters into a bowl and slather on tons of butter
  • (Alternate serving suggestion, mash the potatoes)
  • Let the Peeps have at it

Peeps frolicking and splish-splashing all over the kitchen counter. Cute!

Posted in Dessert, More Peep fun!, Sides | Tagged , , , , , | 1 Comment

Peepin’ Chicken

Peepin’ Chicken
Easily extrapolated to Peepin’ Turkey, but it doesn’t rhyme

Thanksgiving is right around the corner in the US and already in the past in Canada, so I figured it was time to start planning the big meal. I always like to include my Peeps® when creating the menu for a feast (or any other occasion) — as you may have noticed. I pondered, mulled, and cogitated until I came to the conclusion that there is no more perfect way to share the joy than to stuff the peeps in the turkey. I really didn’t want to make a turkey in October because I’m sure I’d be totally sick of it by T-day, so I opted for a roast chicken as sort of a dry run. I made a stuffing that will transfer well to the big bird in November and the Peeps seemed to be pleased with the result. In fact they were so happy that they spontaneously paraded around the bird creating a racquet and disturbing the neighbors. There’s talk of getting balloons for the big event next month so their parade will have an even more festive feel. We’re currently hoping that no stiff breeze kicks up and carries away the balloons and the Peeps. Peeps are lightweights — on so many levels.


  • 1 cup raisins
  • 1-1/2 cups orange liqueur
  • 1/2 cup unsalted butter
  • 2 cups chopped celery
  • 1 finely chopped onion
  • 1 lb italian spicy sausage with the casing removed
  • 1 cup chopped pecans
  • 4 peeled, cored, and chopped apples
  • 1/2 cup melted, unsalted butter
  • 2 cups chicken broth
  • 4 tsps chopped, fresh sage
  • 1  16 oz package seasoned breadcrumbs
  • salt
  • pepper
  • Peeps


  • Place the raisins in a small saucepan, and cover with the orange liqueur. Bring to a boil, remove from heat, and set aside.
  • In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
  • In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain off the fat.
  • Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples.
  • Mix in melted butter and chicken broth. The stuffing should be totally moistened.
  • Season with sage, salt, and pepper
  • Stuff your bird
  • Bake
  • After baking, place your peeps


  • Brush the skin with melted butter or oil. Tie drumsticks together with string
  • Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone
  • Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the below chart to estimate the time required for baking

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Turkey Cooking Times:

Weight of Bird Roasting Time
Roasting Time
10-18 lbs 3-3.5 hours 3.75-4.5 hours
18-22 lbs 3.5-4 hours 4.5-5 hours
22-24 lbs 4-4.5 hours 5-5.5 hours
Posted in Main dishes, More Peep fun! | Tagged , , , , , , , , , | 1 Comment

Hot Piping Peeps® Cider

Rub-a-dub-dub, three Peeps in a mug!

As the days turn cold and darkness is more abundant than light, the Peeps® look for snuggly warmth and comfort. Being sensitive whatever they are, they seek camaraderie, candle light, and cider (preferably hot and spiced). They take this time to contemplate what they’ve accomplished this year and start to form their goals for next. As they mull over their past, I mull the cider. They hop in, first dipping their tails to gauge the temperature, then submerging their bellies into the piping-hot, aromatic, potentially melting beverage. It’s a serious, and yet, not somber time in the kitchen. Peeps are basically fun loving with very short attention spans so the cider fights and cider-filled balloons come out and get all over the counter in pretty short order. It smells great, but golly what a mess. It’s even worse when I add rum.

Speaking of which, Halloween is around the corner and kids just love having hot cider after a vigorous evening of trick or treating. Sit them down with some Hot Piping Peeps Cider with a dollop of rum and when they get dozy you can easily go through their candy bags and snarf the good ones. They’ll sleep well and you’ll get your Mars® bars. Win-win!


  • 1 gallon apple cider
  • 1/2 tsp cloves
  • 1/2 tsp ground nutmeg
  • 2 cinnamon sticks
  • 1 orange peeled and sliced
  • Rum (optional)
  • Peeps!


  • In a big saucepan heat the cider to boiling
  • Throw in the cloves, nutmeg, cinnamon, and orange slices
  • Turn down heat to low and simmer for 10 – 12 minutes
  • Strain out the non-cider bits
  • Pour into interesting mugs
  • (Optional) Add some rum
  • Place your Peeps

I was surprised after that whole Peeps Jello Mold experience that they sat upright and didn’t tip over onto their sides since they’re such lightweights. That occurred later after the rum seeped in. Peeps just can’t hold their liquor.

Posted in Adult beverages, Comfort food and drink, More Peep fun! | Tagged , , , , , , , , , | 2 Comments

Peeps® Speecy-spicy Black-Bean Soup

What a gas! Peeps® Bean Soup excites your innards and aids propulsion in the tastiest way ever. Easy to make and even easier to eat, this spicy concoction is a piquant preamble to any meal. It’s also an excellent accompaniment to a grilled cheese sandwich or a leafy-green salad. Or get why not creative and pair it with hard cheeses and figs.

Kickstart the chorus with this magical fruit soup and sing its praises all night long.


  • 1 medium purple onion, finely chopped (the more flying-saucer shaped the onion, the sweeter)
  • 2 garlic cloves, crushed and chopped
  • 1 fresh jalapeño (2 inches), seeded and minced (do NOT rub your eyes)
  • 1-1/4 teaspoons ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cans black beans, drained and rinsed
  • 3ish cups water
  • Cilantro
  • Avocado
  • Peeps

Sauté onion, garlic, and jalapeño in a heavy 4 or 5 quart pot. Add cumin, oregano, and a pinch or two of salt until the onion starts to brown. Add the beans, water, and some cilantro and simmer covered — stirring occasionally — until the soup has thickened slightly.

Transfer about 2 cups soup (or more if you don’t like lumps) to a blender and purée. Return it to the pot and reheat over medium-low heat, stirring frequently. Season with salt.

Decorate with sliced avocado and a Peep.



Posted in More Peep fun! | Tagged , , , , , , , , | 1 Comment

Brainy Peeps®

The mind of a Peep is easy to read when it’s on the outside.

Some people wear their hearts on their sleeves, but Peeps® wear their brains on their heads. These smarty-pants Peeps are as good looking as they are tasty…and so easy to make. I used chilled frosting to make their brains but as it warms up the Peeps don a more Elvis look than the mad scientist I was going for (just a timing issue really — so chomp on them quickly after squirting their brains out).

This should have been a noodle dish really.

You would have thought that if you slice their heads open that you’d see white brains and yet their think tanks are pink. “Why is this?” you ask. Well, this is because they like pastels. Gray matter just didn’t appeal to them when I ran this recipe by them — and really gray frosting is kind of gross. For Peeps it’s all about fun and dull colors just don’t further their brand ethos, “Party hardy with your organs on the outside.” Actually, “Party under any and all circumstances” is their motto, but they used their noggins and came up with the former and I told them I’d mention it.

How many brainy Peeps does it take to screw in a lightbulb? Yup, they’re that smart.

Posted in Hors d'oeuvres, More Peep fun! | Tagged , , , , , , | 1 Comment