Why don't you go eat one, maybe you can figure it out from the taste and texture. It's probably a standard frozen cream pie with peppermint and peppermint patties in it. There's probably a standard recipe that the manufacturer uses and inserts the appropriate taste - peanut butter cups, peppermint patties, etc, at the request of their customers. There are plenty of links for a coupon for a free pie, on the internet.

Trixie - I make tons of these ahead of time and freeze them. I usually wing it and put in whatever seasonings I like and/or cheese. These two recipes are usually combined in some weird sort of way: BIEROCKS (Pronounced Beer-ox) 1 lb. ground beef 1/2 cup chopped onion 2 cups shredded cabbage (or pre-shredded coleslaw mix) 1/2 cup beer 2 tsp. salt 1/4 tsp. pepper 1/4 tsp. allspice 1 Tblsp. flour Hot roll dough for crust (**see note below**) Brown meat and onions in nonstick pan or heavy skillet. Add cabbage, beer, flour and seasonings; simmer about 20 minutes, stirring frequently. If mixture appears dry, add a couple tablespoons water. When tender, remove from fire and cool slightly. When using fresh dough, let rise once. Roll thin and cut into 4-inch squares or 6-inch circles. Fill with heaping 1/4 cup meat mixture, then bring corners or edges together and pinch opening shut. Bake on cookie sheet at 375 F. for 20 minutes or until lightly browned. These also freeze well. **Note** - Any uncooked bread dough may be used for the crust, such as hot roll mix, frozen rolls, freshly made hot roll dough. Canned biscuits may be also be used. GERMAN FILLED BUNS While thawing store-bought, frozen bread dough for rolls, brown in a large skillet 1 pound of sausage or lean hamburger, crumbled, with 2 Tblsp. Worcestershire Sauce. When cooked "nearly" through, drain juices, reserving 1 Tablespoon and set aside this meat. Combine the following ingredients with the reserved liquid and saute: 1/2 sweet onion, diced 3-4 lg. carrots, shredded 1-2 shredded zucchini 1 head shredded (green) cabbage 1/4 cup brown sugar 1/2 tsp. garlic powder It's a lot of cabbage, so I add it in 2 or 3 stages, cooking and stirring until the volume somewhat reduces, then adding the meat back to bring the filling to a consistent temperature. When it looks right (the cooked cabbage glistens), tastes right (personal preference) and smells right (mmmm!), you are ready to use this filling in the bread dough which has thawed and is ready-to-bake in your (preheated) oven. The cabbage and savory sweetness of this recipe makes for an incredible filling: spoon a heaping tablespoon into a somewhat "flattened" (thawed) frozen bread dough roll which has been laid out over the palm of your hand. With the fingers of your other hand, work the dough up and over the meat and vegetable filling, pinching it together at the top. Place filled buns on a cookie sheet, brushing tops with a bit of beaten egg (optional -- sprinkle tops with poppy or sesame seeds). Buns are done when golden brown -- about 20 minutes at 350° F., and yes, what isn't eaten does indeed freeze well. Adjust this recipe to your heart's content, but what really makes it is the cabbage (yum!). By all means, experiment with other herbs... or meats, such as chicken... or diced mushrooms, green bell peppers, thinly-sliced celery, bits of broccoli, or whatever is lurking inside your refrigerator... remember, go for a complete meal-in-your-hand.

I do a turkey burger at home that includes minced sweet peppers, onion, finely chopped kalamata olives and feta...mixed right into the burger. It adds immensely to the appeal of a turkey burger. :)

Hmm, cast iron pans don't get washed with soap either--I think many grill grates are made of cast iron. So frying something isn't necessarily better than grilling it. I know better than to mix meat ingredients in and think something is still vegetarian. My kid has food allergies so I'm all over reading labels and I know all about cross-contamination. But I guess I need to start asking vegetarian guests whether the possibility of cross contamination is a problem and if it is, I guess I need to figure out pre-packaged food, because I just can't guarantee there isn't any at all in my home kitchen. Just like I only buy pre-packaged snacks to share at school, because I can't guarantee no nut cross contamination if I cook at home for my kids' classmates with nut allergies. (And I have had one of the moms of a kid with a severe nut allergy tell me she would totally trust me because she knows I understand and how careful I am, but I'm just not willing to take even a small risk of making someone sick.) How do you manage restaurants? Or do you just not go to them? Or only go to vegetarian restaurants?