Friday, March 14, 2014

Recipe Weekend It's Pi Day!

Earlier today I shared a great kids book with you that helped to teach kids math sequencing. So it's only appropriate that we celebrate National Pi Day today too!
( a THEME day! LOL)

Pi Day logo

Help us celebrate the only never-ending number (3.14159 . . .) and Einstein's birthday today!

Did you know that National Pi day started in San Francisco?
Yup, it started at their Exploratorium (hands down the best in the country, I think!) by their on-site physicist Larry Shaw! Pi Day is now celebrated all around the world.

Click over to Exploratorium for a History Of Pi and for some fun Pi activities you can do at home!

Now how about a Pie recipe in honor of Pi, that involves math concepts (fractions/weights), and is PERFECT for DINNER?

This is a family traditional weekend pie- Mom used to make it up with leftovers from Friday night dinner (she'd fry up extra meat and chop more onions), and put it together, and then on Saturday night she could just throw it in the oven, and make a quick salad- perfect for after a busy Saturday!

Easy Bacon Cheeseburger Pie

Easy Bacon Cheeseburger Pie
6  slices bacon
lb  lean (at least 80%) ground beef
1/4  teaspoon pepper
1  large onion, chopped (1 cup)
1/4  cup ketchup
cup shredded Cheddar cheese (4 oz)
1/2  cup Original Bisquick® mix
1 cup milk


1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
2. In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
3. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
4. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired

Note:  This pie can made the day before you want it, and refrigerated up to 24 hours before baking. You will need to bake a bit longer (about 10 minutes), as you’ll be starting with a cold pie. Watch carefully for doneness at 35 minutes.

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