Pudgie Revolution

Pie Iron Cookin' for Food Lovin' Campers

Pudgies in Season: Strawberries!

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Take advantage of strawberry season by putting some in a pudgie pie!  We flattened cinnamon roll dough between pieces of waxed paper and placed it in a pie iron coated with margarine.  Then just top it with sliced strawberries, chocolate, pecans and more cinnamon roll dough.  It’s not just good, it’s Berry Cinn-ful!BerryCinnful

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“Very Dairy Lemonberry” is a Winner!

Lemonberry

While pudgie pies are our bread and butter, we decided to dabble off the pudgie path and enter the Wisconsin Grilled Cheese Championship Competition a few weeks ago.  We fancied-up a recipe from Pudgie Revolution called “Lemon Curd’s the Word” and, if we do say so ourselves, it is pretty dang delicious.

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The judges thought so too because our grilled cheese incarnation, “Very Dairy Lemonberry,” won Best in Show.  Best in Show! We are still bursting with joy over this major award!

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As always, we want to share the deliciousness far and wide, so here’s how you can make this award-winning, dessert grilled cheese:

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First, you’ll need to bake an extra-large loaf of lemon poppy seed bread.  We tried baking bread from scratch and making different box mixes.  The winner was Betty Crocker’s Lemon Poppy Seed mix.  We followed the package instructions for 2 boxes, and poured the whole thing into 1 loaf pan.  We upped the baking time by about 20 minutes, checking for doneness by inserting a toothpick until it came out clean.

Next, toast some pine nuts in a skillet on low heat for about 8 minutes or until lightly browned and fragrant.  Meanwhile, make some lemon-basil glaze by mixing lemon zest, minced basil, and confectioners sugar with fresh lemon juice.

The final item to prep is the Carr Valley Fresh Goat Chèvre Cheese.  Mix a tablespoon or two of lemon zest and minced basil in with this tangy, fresh cheese and then form it into a log using plastic wrap.  Now you’re all set for assembly!

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To prepare the sandwich, slice bread about 1/2-inch thick and toast in melted butter over medium-low heat. Remove bread, add more butter to the pan, and top toasted sides with lemon curd and BelGioioso Mascarpone Cheese.  Return to pan once butter has melted.

Top mascarpone cheese with slices of MonteChevre Blueberry Vanilla Goat Cheese, toasted pine nuts, Carr Valley Fresh Goat Chèvre mixture, and K. Clark Blueberry Balsamic Jam.

 

Carefully combine sides once golden and drizzle with lemon-basil glaze.  Try to remember to take a photograph of the interior before you eat the whole thing!

Very Dairy Lemonberry

Ingredients

  • extra large loaf lemon poppy seed bread, made from 2 boxes Better Crocker Lemon Poppy Seed bread mix
  • Carr Valley Fresh Goat Chèvre
  • BelGioioso Mascarpone Cheese
  • MonteChevre Blueberry Vanilla Goat Cheese
  • pine nuts, toasted
  • lemon curd
  • K. Clark Blueberry Balsamic Jam
  • 1 lemon (for juice and zest)
  • fresh basil, minced
  • confectioners sugar, about 1/4 cup
  • butter, about 4 tablespoons per sandwich, divided

Instructions

Bake bread, increasing bake-time until toothpick inserted comes out clean. Let cool, and cut into 1/2-inch slices.   Toast pine nuts over medium-low heat until golden and fragrant, about 8 minutes.  Meanwhile, mix confectioners sugar with lemon zest, minced basil and lemon juice until you have a glaze consistency. Mix fresh goat chèvre with basil and lemon zest to taste.  Melt butter in pan over medium-low heat and add bread to the pan until toasted.  Remove from pan and spread toasted sides with mascarpone cheese and lemon curd.  Melt additional butter and return bread to pan.  Top mascarpone cheese with sliced blueberry vanilla goat cheese, pine nuts, chèvre mixture, and blueberry balsamic jam.  Carefully combine when both sides are toasted and golden-brown.  Drizzle with lemon-basil glaze and serve immediately.  It’s a great way to have a Very Dairy Lemonberry day!


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Top Tots: tater tot, prosciutto, and blue cheese pie iron waffle

There’s no waffling about it: This tater tot waffle with prosciutto and blue cheese tops our list of all-time favorite pudgie pies.  With just three ingredients, it packs a wallop of flavor and texture.TotWaffle5

Crispy tater tots, salty prosciutto, and tangy blue cheese all converge in a perfectly pressed waffle pudgie pie.  If you haven’t added the Rome waffle iron to your collection, we highly recommend that you do.

To start, spray the iron with high-heat cooking spray.  Cut ten tots in half lengthwise, and place them cut-side up in one side of the iron.  They nestle perfectly amongst the bumps of the waffle iron–like it was made to cradle tater tots.  Top the tots with sliced prosciutto and crumbled blue cheese and then carefully arrange twenty more tater tot halves above.  Squeeze that iron shut and cook over hot coals until crispy and golden!

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Serve with a dollop of sour cream and you’ve got a top-notch tater tot treat.

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Top Tots Recipe

Ingredients

  • high-heat cooking spray
  • 20 thawed frozen tater tots, cut lengthwise
  • 1 slice prosciutto, cut into pieces
  • blue cheese, crumbled
  • sour cream, for dipping

Directions

Spray waffle pie iron with high-heat cooking spray.  Cut ten tater tots in half and place cut-side up in iron.  Top with prosciutto, blue cheese, and remaining tater tot halves.  Squeeze iron shut and cook over hot coals, about 5 minutes per side, until golden and crispy.  Serve with sour cream for dipping.

 


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Gobble Up Free Shipping!

Gobble up free shipping on all Pudgie Revolution cookbook orders through 11/27.  Get your cookbook in time to make this Thanksgiving leftovers pudgie pie! Click here to purchase

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Gobble It Up!

Ingredients

  • potato bread (butter bread)
  • cranberry sauce, 2 TB
  • turkey
  • gravy
  • stuffing mix

Directions

Spread butter or margarine on one side of potato bread and place butter-side down in pie iron. Spread cranberry sauce on bread and top with turkey slices, gravy and stuffing mix.  Top with buttered bread and close pie iron.  Cook over hot coals until golden brown.  Let cool a few minutes before gobbling it up!

 


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Pudgies in Season: Apples!

This apeeling pudgie pie will surely please you to the core. It’s a caramel apple pudgie pie and you should make it!

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Dude, Where’s My Caramel Apple?

Ingredients

  • Texas Toast, buttered
  • apple, chopped
  • caramel sauce (get real caramel sauce, rather than caramel-flavored)
  • peanuts, chopped

Directions

Butter bread on one side and place buttered side down in iron.  Press the interior of the bread into the pie iron to make room for lots of filling.  Pile in chopped apples, caramel sauce, and peanuts.  Top with other slice of bread, buttered side up and close iron.  Cook over hot coals until golden brown!


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Crispy SPAM-wich Pudgie Pie

SPAM you’ll want to receive! Try slicing this canned camping favorite and using it as a crust!  Here’s how:

SpamPudgie2Fill one side of your pie iron with buttered white bread, an egg, American cheese, mayo and chopped onions.  Coat the other side of your iron with high heat cooking spray and fill with 3/8″ slices of SPAM.SpamPudgie3

Close iron and cook over a fire or grill until golden on both sides.  Cook the bread-side first to prevent egg from running under the SPAM in your iron.

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It’s a crispy-salty-ooey-gooey treat!

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Crispy SPAM-wich

Ingredients

  • 1 slice white bread, buttered
  • 1 egg
  • American cheese, 1 slice
  • onion, chopped
  • mayonnaise
  • SPAM, sliced about 3/8″ thick
  • high heat  cooking spray

Directions

Spray one side of pie iron with cooking spray and fill with slices of SPAM.  Butter white bread slice, place butter-side down in other side of iron, and gently press down on the center of the bread.  Crack one egg onto the bread and use a fork to break the yoke and carefully spread it around.  Top egg with American cheese, mayonnaise, and chopped onion.  Close iron and place over fire or grill cooking the bread-side first to set egg.  Flip and continue cooking until both sides are a crispy golden brown.