After my day of peeling, cutting and freezing peaches I decided to look for a recipe for supper that would incorporate this yummy fruit as well. And, what to you know, I found one! I must admit that I was a little skeptical at first on how it would taste, but it was actually very, very good!
PEACHY MEATLOAF
INGREDIENTS:
1 Lb. Ground Beef
1 Egg
1/2 C. Milk
14/ C. Chopped Onion
1 C. Soft Bread Crumbs
1 tsp. Salt
Pinch of Pepper
Sliced Peaches (could also use a 15 oz. can of sliced peaches; drained)
1 Tbsp. Vinegar
1 Tbsp. Ketchup
1/4 C. Brown Sugar
Preheat oven o 350. In a medium bowl, mix together Ground Beef, Egg, Milk, Onion, Bread Crumbs, Salt and Pepper. Shape into a loaf and make a well in the top of meatloaf. Place in shallow baking dish. Bake for 25 to 30 minutes. Remove from oven and pour off any excess grease. Arrange the sliced Peaches in the well. Mix together the Vinegar, Ketchup and Brown Sugar. Pour over the peaches. Bake for an additional 30 minutes. Let stand for 10 minutes before serving.
This was a yummy mixture. It wasn't too sweet at all, and had a lot of flavor. I will definitely be making this again. It really didn't take that long to pepare.
Thursday, September 15, 2011
Peachy Keen
Peaches, peaches and more peaches! Did I mention peaches? Wow, have I been a busy girl the last 2 weeks, trying to get ready for winter. So far my freezer is stocked with some good stuff...Sweet Corn, Blueberries, Rhubarb, Strawberries and now Peaches!!! I have a side-by-side Regrigerator/Freezer and thus don't have a lot of room in my freezer. I much prefer the standard, but oh well. I manage to make room. Especially since during the winter months I tend to make soups quite often and freeze some of those as well. I currently have 3 shelves in my freezer devoted to the bags and bags of fresh produce that I'm freezing! It was a lot of work, but I know that when I'm enjoying sweet corn, and assorted baked items with the fruit that I will be thankful that I took the time to do all the work!
I decided to try a new recipe for Peach Bread that I found. It sounds so yummy, and I will tell you that the little bit of batter that I licked off the beater was DELICIOUS!!! I can't wait to see how this latest adventure turns out. I then decided that I would also make something for supper tonight that would incorporate peaches, and I will post that recipe later as well. Peaches remind me of Georgia, and when I think of Georgia I think of Atlanta and my wonderful friends that live there. So, N. if you're reading this I thought of you and your family today! And I would LOVE to bring some recipes with me the next time I'm there to cook with you (thanks for the note on Facebook!).
So without further a-do, here's the recipe for this yummy smelling (and I'm sure tasting) bread!
PEACH BREAD
INGREDIENTS:
3 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Oil
2 C. Diced Peaches (you could used canned as well)
3 C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Walnuts, chopped (optional)
Preheat oven to 350. Grease 2 loaf pans. In a large bowl, beat the Eggs lightly. Blend in the Sugar, Oil and Vanilla. Add the Flour, Baking Powder, Baking Soda, Salt and Cinnamon; mix just to combine (batter will be very thick). Stir in the Peaches and Walnuts (Batter loosens up). Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool on wire racks.
I can't wait to see how this bread turns out! I love to make breads and freeze them as well. So, this just may be another one that I will do this with!!!
I decided to try a new recipe for Peach Bread that I found. It sounds so yummy, and I will tell you that the little bit of batter that I licked off the beater was DELICIOUS!!! I can't wait to see how this latest adventure turns out. I then decided that I would also make something for supper tonight that would incorporate peaches, and I will post that recipe later as well. Peaches remind me of Georgia, and when I think of Georgia I think of Atlanta and my wonderful friends that live there. So, N. if you're reading this I thought of you and your family today! And I would LOVE to bring some recipes with me the next time I'm there to cook with you (thanks for the note on Facebook!).
So without further a-do, here's the recipe for this yummy smelling (and I'm sure tasting) bread!
PEACH BREAD
INGREDIENTS:
3 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Oil
2 C. Diced Peaches (you could used canned as well)
3 C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Walnuts, chopped (optional)
Preheat oven to 350. Grease 2 loaf pans. In a large bowl, beat the Eggs lightly. Blend in the Sugar, Oil and Vanilla. Add the Flour, Baking Powder, Baking Soda, Salt and Cinnamon; mix just to combine (batter will be very thick). Stir in the Peaches and Walnuts (Batter loosens up). Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool on wire racks.
I can't wait to see how this bread turns out! I love to make breads and freeze them as well. So, this just may be another one that I will do this with!!!
Wednesday, September 14, 2011
A Dip to Rival ALL other Dips!
I tried this recipe the other day, and let me just tell you, It. Was. Phenomenal! I LOVE Italian food and cannoli's are one of my all time favorite desserts. Not nice to me, but one of the favorites none-the-less! I have never ever made them before as they just seem too complicated for me. I leave that up to the professionals at my local authentic Italian Pizzeria here in town! A shout-out to Villa Pizza---Your food is out of this world!!!! Anyway, when I saw the recipe for this dip, I thought, "You know I could make this one!" And so I did! Might I add that it is a pretty tasty treat!
CANNOLI DIP
INGREDIENTS:
3/4 C. Semi-Sweet Chocolate Chips; chopped
1/4 C. Powedred Sugar
15 oz. Ricotta Cheese
8 oz. Cool Whip
1 tsp. Vanilla
Chop the Chocolate Chips using a Food Chopper. Mix all ingredients together and turn into a serving bowl. Garnish with additional chopped chocolate. Serve with Cinnamon Chips, Vanilla Wafers or Pretzels.
**NOTE** Instead of chopping the chocolate chips you could always use the mini chocolate chips and not chop them up.
This makes about a 2 Quart bowl full, and I promise you that it is delicious! Almost like having a real cannoli. Enjoy!!!!
CANNOLI DIP
INGREDIENTS:
3/4 C. Semi-Sweet Chocolate Chips; chopped
1/4 C. Powedred Sugar
15 oz. Ricotta Cheese
8 oz. Cool Whip
1 tsp. Vanilla
Chop the Chocolate Chips using a Food Chopper. Mix all ingredients together and turn into a serving bowl. Garnish with additional chopped chocolate. Serve with Cinnamon Chips, Vanilla Wafers or Pretzels.
**NOTE** Instead of chopping the chocolate chips you could always use the mini chocolate chips and not chop them up.
This makes about a 2 Quart bowl full, and I promise you that it is delicious! Almost like having a real cannoli. Enjoy!!!!
Thursday, September 8, 2011
A Well Stocked Freezer!
Today I went to a local Farmer's Market and got an AWESOME deal on sweet corn! I decided to load up and use a recipe from my Aunt B. to make freezer corn. I LOVE, LOVE, LOVE frozen sweet corn, and thought what better way to stock my freezer for winter than this? I have watched my Mom do this in the past and thought that it was a lot of work....You know, having to shuck all the corn, remove all the silks, then precariously use a VERY sharp knife to kernel the corn. Turns out it was easier than I thought! Especially with the Corn Kerneler from Pampered Chef that I have! This handy-dandy little tool is MAGIC I tell ya...It literally took 2 seconds to get all of the corn off the cob and into the pan. I'm LOVING it! Needless to say, I have more corn than I do freezer room so I'm sharing my harvest with those closest to me...It's always nice to share ya know?!?!!!!
FREEZER CORN
INGREDIENTS:
8 C. Sweet Corn
1 C. Water
1 Stick Butter
1 Tbsp. Sugar
1 tsp. Salt
Place Corn in large pot. Cut up Butter and add to pot. Add Water, Sugar and Salt; stir to combine. Heat to a boiling and allow to boil for 1 minute. Turn off burner and allow corn to cool to room temperature. Place into freezing recepticles (I used Ziploc Freezer Quart Bags); seal and allow to cool before placing in the freezer.
See, I told you that it was easy-peasey!
FREEZER CORN
INGREDIENTS:
8 C. Sweet Corn
1 C. Water
1 Stick Butter
1 Tbsp. Sugar
1 tsp. Salt
Place Corn in large pot. Cut up Butter and add to pot. Add Water, Sugar and Salt; stir to combine. Heat to a boiling and allow to boil for 1 minute. Turn off burner and allow corn to cool to room temperature. Place into freezing recepticles (I used Ziploc Freezer Quart Bags); seal and allow to cool before placing in the freezer.
See, I told you that it was easy-peasey!
Almost feels like we're in Hawaii....
Well, okay, maybe not! But it's worth the thought at least! :-) Especially with the Fall weather that has hit Michigan in the last week. Last night I decided that I just wanted to make something simple and easy for supper. So I pulled out an old favorite.
HAWAIIAN SANDWICHES
INGRDIENTS:
8 Slices of Bread
Mayo
4 Slices Swiss Cheese
Ham for Sandwiches
4 Pineapple Rings
Heat Oven to 350. Spread Mayo on all 8 slices of bread. Top 4 slices of bread with Ham, Cheese and 1 Pineapple Ring. Top each sandwich with another slice of bread. Place on cookie sheet and bake for 10-15 minutes; until cheese is melted and bread is crispy.
This is so yummy! And so easy to make! Always a hit here in this house.
HAWAIIAN SANDWICHES
INGRDIENTS:
8 Slices of Bread
Mayo
4 Slices Swiss Cheese
Ham for Sandwiches
4 Pineapple Rings
Heat Oven to 350. Spread Mayo on all 8 slices of bread. Top 4 slices of bread with Ham, Cheese and 1 Pineapple Ring. Top each sandwich with another slice of bread. Place on cookie sheet and bake for 10-15 minutes; until cheese is melted and bread is crispy.
This is so yummy! And so easy to make! Always a hit here in this house.
Wednesday, August 31, 2011
Breakfast or Dessert...I Think BOTH!
I have some frozen fresh blueberries in my freezer and have been wanting to make this for a while now. I thought that it would be perfect for tonights supper and then also for tomorrow's breakfast! I LOVE a versatile recipe! It turned out fantastic!
BLUEBERRY BUCKLE
INGREDIENTS:
1/4 C. Butter; softened
3/4 C. Sugar
1 Egg
2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Milk
2 C. Fresh Blueberries
TOPPING:
2/3 C. Sugar
1/2 C. Flour
1/2 tsp. Cinnamon
1/3 C. Cold Butter
Preheat oven to 375. In a small mixing bowl, cream Butter and Sugar. Beat in the Egg. Combine the Flour, Baking Powder, and Salt; add to creamed mixture alternately with Milk. Fold in the Blueberries. Pour into greased 9-inch squre baking pan. For topping, combine the Sugar, Flour and Cinnamon in a bowl; cut in Butter until crumbly. Sprinkle over blueberry mixture. Bake for 40-45 minutes or until a toothpick inserted near the cente comes out clean. Cool on a wire rack.
I serve mine warm, and it's oh so scrumptious!
BLUEBERRY BUCKLE
INGREDIENTS:
1/4 C. Butter; softened
3/4 C. Sugar
1 Egg
2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Milk
2 C. Fresh Blueberries
TOPPING:
2/3 C. Sugar
1/2 C. Flour
1/2 tsp. Cinnamon
1/3 C. Cold Butter
Preheat oven to 375. In a small mixing bowl, cream Butter and Sugar. Beat in the Egg. Combine the Flour, Baking Powder, and Salt; add to creamed mixture alternately with Milk. Fold in the Blueberries. Pour into greased 9-inch squre baking pan. For topping, combine the Sugar, Flour and Cinnamon in a bowl; cut in Butter until crumbly. Sprinkle over blueberry mixture. Bake for 40-45 minutes or until a toothpick inserted near the cente comes out clean. Cool on a wire rack.
I serve mine warm, and it's oh so scrumptious!
What's for Supper?
Well, in this house tonight it's French's Crunchy Onion Chicken and Boiled Potatoes with Cheese! Oh, and a very tasty dessert that you can learn about in my next post! MMMMM
I know that many of you may already have this recipe, but I'm going to post it anyway because it's so simple and easy!
FRENCH'S CRUNCHY ONION CHICKEN
INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1 Egg, beaten
2 C. French's French Fried Onions (I used the Cheddar variety)
2 Tbsp. Flour
Preheat oven t 400. Crush Onions with Flour in bag. Dip Chicken in Egg. Coat in Onion Mixture; press frimly to adhere. Bake for 20 minutes until no longer pink in the center.
I will be serving this with some yummy boiled Russet Potatoes with cheese!
I know that many of you may already have this recipe, but I'm going to post it anyway because it's so simple and easy!
FRENCH'S CRUNCHY ONION CHICKEN
INGREDIENTS:
4 Boneless Skinless Chicken Breasts
1 Egg, beaten
2 C. French's French Fried Onions (I used the Cheddar variety)
2 Tbsp. Flour
Preheat oven t 400. Crush Onions with Flour in bag. Dip Chicken in Egg. Coat in Onion Mixture; press frimly to adhere. Bake for 20 minutes until no longer pink in the center.
I will be serving this with some yummy boiled Russet Potatoes with cheese!
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