Peach Pie

Cheryl....here's a really good peach pie recipe...and it's easy!!!

4 C. sliced peaches
add 2 T. sugar and 2 T. lemon juice and let sit for 15 minutes.

Pour off juice from peaches, add enough orange juice to make a cup. Warm juice up in a sauce pan on stove with 2 T. butter or margarine. Pour a small amount into a container and whisk in 3 T. of cornstarch. Add back into the mixture on the sauce pan and stir on medium high heat until thickened. Sweeten with sugar to taste. Mix in peaches. Pour into cooled pie shell and let sit until set.

Peach Pie

Does anyone have an easy and delicious fresh peach pie recipe?

Sausage Flowers

1 lb Ground Italian Sausage
1 C. Colby Jack cheese, grated
1 C. Salsa
1 Pkg. square wonton wrappers
Sour Cream
Green onion, chopped (optional)

Brown the sausage in large skillet, drain off fat. Stir in the cheese until it begins to melt. Add the salsa. Lightly grease mini muffin pan and line cups with wonton wrappers so the corners stick out. Fill each wrapper with the sausage mixture. Bake at 350 for 10 minutes until the wontons begin to brown. Cool slightly. Spoon a dollop of sour cream on top then sprinkle with green onions.

These are a great appetizer for Christmas and New Years Parties.

Reunion Chicken Enchilada Casserole

3 - 4 chicken breasts cooked and cut up
2 cans of cream of chicken soup
2 cans of enchilada sauce (we like it spicy so we use medium)
2 T diced onion
1 can green chilies
1 bag corn tortilla chips crushed slightly
1/2 cup milk

Mix all together, including crushed chips. Put in 9 x 13 pan, sprinkle with grated cheese and bake at 350 for 35 minutes.

Veggie Chowder

3 c. potatoes, cubed
1 onion, diced
1 stalk broccoli
1 lg. carrot, grated
2 stalks celery, chopped
3 c. water
1 T. chicken bullion
1 c. grated cheddar cheese
1 t. salt
1/4 t. pepper

Sauce
3/4 c. margarine
3/4 c. flour
1 qt (4 cups) milk

Put veg, water and bullion in a large sauce pan. Simmer until potatoes are just tender. Make white sauce by melting margarine in a large bowl in microwave. With a wire whip, stir in flour. cook mixture over stove until it bubbles (about 2 minutes)..STIR CONSTANTLY!
Slowly add milk, still STIRRING CONSTANTLY. Continue cooking and stirring until thickened. Add to pan with veggies and simmer 10 minutes longer. Add cheese, salt and pepper. Stir to melt cheese. Is yummy served in bread bowls.

Meat Loaf

1 1/2 lbs ground beef
3 slices white bread (I have used wheat also)
1 c. sprite or 7-up
1 egg slightly beaten
1/3 c. chopped onion
1/4 t. salt
1/2 t. thyme
1/2 t. sage
1/2 t. celery salt
1/2 t. garlic salt
1/2 c. salsa
1 T. worch. sauce

Mix everything together except the salsa and worch. sauce. In a loaf pan, combine the salsa and worch. sauce. Shape meat mixture into a loaf and place in pan on top of salsa mixture. Top with ketchup. Bake at 350 for 1 1/4 to 1 1/2 hours.

Chicken Pillows

1 8 oz. cream cheese
4 green onions
2 apples - skinned and diced
4 chicken breasts that have been cooked and diced (I use canned chicken (2 cans) instead)
2 pkg. crescent rolls
cornflake crumbs (buy in a box at the store...actually called "cornflake crumbs")

Make 4 squares from each pkg. of crescent rolls. Mix all ingredients together and put place filling in center of each crescent square. Draw up the 4 corners and pinch together. Dip in milk and roll in corn flake crumbs. Bake according to crescent roll package - 375 fro 12-15 minutes.

Pour Gravy over and serve
Gravy:
1 can of cream of chicken soup with about 1/2 can of milk, heated.

Chicken Tikka Masala

1 cup yogurt
1 TBS lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 TBS minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite size pieces
4 long skewers

1 TBS butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8 oz can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill about 5 min on each side.

4. Melt butter in a large skillet. Saute garlic and jalapeno for 1 min. Season with 2 tsp cumin, paprika, and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 min. Add grilled chicken, and simmer for 10 min. Transfer to a serving platter and garnish with fresh cilantro.

Oreo Cookies

1 box devils food cake
1/3 c oil
2 eggs

Mix all together. Roll into small balls, and flatten the tops. Place on cookie sheet. Bake at 375 for 8-10 min.

( You can also use any cake mix with this recipe. My very favorite cookie comes from the funfetti mix)

1-8oz pkg cream cheese softened
2 c powdered sugar
1/4 c butter
2 tsp vanilla

Mix together and spread a layer on one cookie, then top with another. Best if kept in the refrigerator.

Chicken Saute with Spicy Peanut Sauce

6 Boneless skinless chicken breasts or about 2 lbs.
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup dark brown sugar
1/4 cup minced cilantro
3 TBS ketchup
2 garlic cloves minced
1 tsp tabasco sauce
4 scallions sliced thin
30- 6 inch long wooden skewers, soak in water or cover ends with foil to prevent burning.

Slice chicken diagonally into 1/4 inch strips. Combine the above ingredients to make marinade. Add chicken and refrigerate for 30 to 60 min. Adjust oven rack 6 inches from broiler. Heat broiler. Line pan with foil. Weave marinated chicken onto skewers and broil until fully cooked, about 10 min, flip chicken half way through. Serve with dipping sauce.

Spicy Dipping Sauce
(makes about 1 1/2 cups)

1/2 Cup peanut butter
1/4 cup hot water
3 TBS line juice
2 TBS ketchup
1 TBS soy sauce
1 TBS dark brown sugar
1 TBS minced cilantro
2 scallions sliced thin
1 garlic clove minced

Whisk peanut butter and hot water together in a medium bowl, stir in remaining ingredients and pour over chicken or use as dipping sauce.

(I serve this with rice)

Oatmeal Chocolate Chip Zucchini Cookies

1/2 C shortening
1/2 C Sugar
1 C packed brown sugar
2 eggs
1 tsp vanilla
3 C grated zucchini
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 1/2 C flour
1 C chocolate chips
2 C rolled oats

Cream together shortening and sugar. Beat in eggs and vanilla. Stir in Zuchinni. Stir in dry ingredients, adding chocolate chips last.
If zucchini is especially moist, add another 1/2 C flour.

Bake 375 for 12 - 15 minutes.
Makes 5-6 dozen cookies

CHOCOLATE MELTING CAKE---YUM!!!

4 T butter at room temperature, plus more for muffin tins
1/3 C. sugar, plus more for muffin tins
3 large eggs
1/3 C. flour
1/4 t. salt
8 ounces bittersweet chocolate, melted
confectioner's sugar for dusting
whipped cream for serving (optional)

Preheat over to 400 degrees. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not over mix). Divide the batter evenly among the prepared muffin cups.

Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes. Remove from the over; let stand for 10 minutes.

To serve, turn out cakes, and place on serving plates, top sides up. Dust with confectioner's sugar and serve with whipped cream, if desired.

Tip: To melt the chocolate, place finely chopped chocolate in a heat-proof (glass) bowl set over a pan of gently simmering water; stir until just melted. DO NOT MICROWAVE!

Chilled Strawberry Soup

1 c. apple juice
1 c. water, divided
2/3 c. sugar
½ tsp cinnamon
1/8 tsp ground cloves
2 c. fresh strawberries
2 cartons (8 ounces each) strawberry yogurt
2 drops red food coloring, optional
Additional strawberry halves, optional

In a saucepan, combine the apple juice, ¾ c. water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool.

Place strawberries and remaining water in a blender or food processor; cover and process until smooth. Pour into a large bowl.

Add the apple juice mixture, yogurt and food coloring if desired. Cover and refrigerate until well chilled. Garnish with additional strawberries if desired.

TIFFANY’S NOTE: I used 32 oz. of low-fat yogurt…I like it creamy

Cafe Rio Salad

Pork

3 pounds pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cups tomatilla sauce (see recipe)

Place the pork in a crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.

Creamy Tomatillo Dressing

2 large jalapeño peppers (I use 1 or 2 and I take out most seeds)
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix

Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.

You can fry large flour tortillas in really hot oil and then drain them on a paper towel [in a bowl so they harden in a bowl shape], or you can buy the tortilla bowls that are already shaped that you bake. We make a salad with romaine lettuce, the pork, black beans, Mexican rice, cheese, pico de gallo, sour cream, guacamole, or anything else you want to add. Top with the dressing.