From the Food Editor: Giving thanks for helping hands and pumpkin pie Blizzards

When Ron Nunes got the call during the Nov. 17 Bears game that he was needed in Washington, his first thought was “what are we going to the Capitol to protest?”

Within hours of learning that a tornado leveled downstate Washington — not Washington, D.C., — Nunes, of Elk Grove Village, and Dave Raymond, of Sweet Baby Ray's Barbecue Sauce, had picked up supplies and were steering the Operation BBQ Relief truck toward the devastated town. Their haul included pork butts and other foods donated by Rosemont-based U.S. Foods and 400-some hamburger buns from Gonnella Baking Co.

By Monday night, the pair had started cooking. On Tuesday and Wednesday, they served close to 5,000 meals — pulled pork, baked beans, hamburgers, chicken, “anything you can put on a smoker” — to first responders, relief workers and victims.

“We're there to help, not take over. We work with the Red Cross and Salvation Army,” said Nunes, a contestant in the 2012 Cook of the Week Challenge. “Emergency crews took meals into the neighborhoods.”

While many others might head to the disaster zone with casseroles and baked goods for crews, Nunes said the Operation BBQ Relief truck is a “restaurant-like environment,” so those in need of a hot meal can be sure their food was prepared following safety guidelines. Volunteers from professional barbecue competition teams man the smokers and are generally on the scene until Red Cross and Salvation Army crews clear out.

Operation BBQ Relief, a nonprofit organization, was founded in May 2011 after the tornadoes in Joplin, Mo. Barbecue teams from eight states responded in the wake of a massive tornado and served some 120,000 meals in 11 days to displaced families and rescue crews. Since then, Operation BBQ Relief has responded to floods and tornadoes in nine states, most recently in Longmont, Colo.

This week I'm thankful for a sturdy roof over my head, loving family around me, people like Ron and Dave and the healing power of barbecue.

Helping hands: Need something to keep the kiddos busy while you finish setting the Thanksgiving table and mashing the potatoes? Pull out a box of refrigerated pie dough, a 12-ounce can of pie filling and put the kids to work making these fun and easy Mini Pie Pops.

They'll need some large biscuit cutters and small cookie cutters. If you have a Pampered Chef Cut-N-Seal, they can use that.

Here's what to do: Roll the pie dough crust to a 12-inch circle and cut out eight rounds; repeat with a second crust. Cut out small shapes (leaves, stars, smaller circles ...) in the center of eight of the dough circles.

Scoop 1½ ounces of filling into the center of the eight intact circles and push down slightly. Top with the cutout rounds. Seal the edges by pressing with the tines of a fork, or with that handy dandy Cut-N-Seal. If you have Popsicle sticks, stick one half way into each pie, making sure to seal the dough around the stick. Put the pies on a cookie sheet and bake at 400 degrees for 15 to 18 minutes.

You've kept the kids out of your hair and you get another dessert for the table. Booyah!

Pumpkin spice is nice: As much as I like my mom's pumpkin pie, I'm considering adding Dairy Queen's Pumpkin Pie Blizzards to Thursday's dessert lineup.

I'm cautious when it comes to pumpkin things and was seriously impressed with the toasty, spicy flavors packed into this chilly treat. I don't even want to tell you how many I've eaten since Halloween. If you've tried one, you know where I'm coming from; if you haven't, go and get one before they're gone.

If you like pumpkin spiced foods but are not a fan of calories, try Pumpkin Spice Kefir. Created by Morton Grove-based Lifeway Foods, the cultured milk beverage is lower in fat and calories than a pumpkin Blizzard or coffee shop spiced latte, and packed with up to 10 live and active cultures that can improve digestive health (and don't we all need a little bit of help on that front during the holidays).

Look for Pumpkin Spice Kefir, as well as Cranberry Creme Brulee and Eggnog flavors, in the dairy case through the holidays.

Rockin' it: Food Network celeb chef Anne Burrell blows into the 'burbs next week for a reading and book signing.

Burrell, author of The New York Times best-seller “Cook Like a Rock Star,” will be promoting her new book, “Own Your Kitchen,” a Cooking 101 of sorts that will ratchet up your kitchen game. Catch Burrell at 7 p.m. Thursday, Dec. 5, at Anderson's Bookshop, 5112 Main St., Downers Grove. (630) 963-2665.

Ÿ Contact Food Editor Deborah Pankey at dpakey@dailyherald.com or (847) 427-4524. Be her friend at Facebook.com/DebPankey/DailyHerald or follow her on Instagram, Pinterest or Twitter @PankeysPlate.