Big Mama's Peach of a Pie

 

Difficulty: Moderate
Prep Time: 45 minutes (including scratch pie crust)
Rating: This is my grandmother's recipe - 5 stars all the way!

INGREDIENTS:

3 large. peaches, peeled and sliced
3 large. nectarines, peeled and sliced
¾ cup Sugar
4 T. Cornstarch
Dash Salt
¼ t. Nutmeg, freshly ground
½ cup Sour Cream
1 9” Double Pastry, unbaked


DIRECTIONS:

1. Preheat oven to 450. Prepare fruit and place in large bowl. Set aside.

2. Mix together all dry ingredients and stir until lumps disappear. Add the sour cream and cream together until well blended. Pour creamed mixture over fruit and stir to coat well.

3. Pour all into prepared unbaked pastry shell. Roll out remaining dough and place over fruit and vent.

4. Place pie in oven for 10 minutes and then reduce oven temperature to 350 for 45 minutes or until lightly browned and bubbly.

Posted by Debi Walter

Roasted Asparagus from Debi Walter's Kitchen

Difficulty: Easy

Rating: 5 stars - I have never cared for asparagus until I made it this way - delicious! The roasted flavor makes it!

1 1/2 lbs. fresh asparagus, trimmed
3 T. extra-virgin olive oil
1/2 tsp. salt
2 T. unsalted butter

Preheat oven to 500 degrees. Spread asparagus on a baking sheet in a single layer and brush with olive oil. Sprinkle with salt and roast the asparagus in the upper third of the oven until the spears are tender when pricked with a tip of the knife; about 10 to 12 minutes depending on their thickness. Remove baking sheet from oven.

Immediately place the butter on a corner of the hot baking sheet to melt with tongs, transfer the asparagus to a serving platter. Pour melted butter over the asparagus and serve. Serves 6.

Tip: If you bend the asparagus spear on the bottom half, it will break where the stalk starts getting tough.

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.

Difficulty: Easy

Dressing:

1/3 C. Canola Oil

1/4 C. Rice Vinegar

3 T. Sesame Oil

3 T. Sugar

2 T. Creamy All Natural Peanut Butter

3/4 t. Kosher Salt

1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

Salad:

1 (3oz) pkg. Ramen Noodle Soup

3 Boneless skinless chicken breast, grilled and chopped

1 bag coleslaw mix, shredded cabbage and carrots

1 C. Carrots, matchstick cut

1/2 C. Crushed honey roast peanuts (almonds could be a substitute)

1 Med. Red bell pepper, chopped

1 Med. Orange bell pepper, chopped

2 Oranges, seedless, chopped in big chunks

2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.

Provolone & pancetta stuffed chicken breasts

1 tsp plus 1 1/2 cups olive oil (I did not use this much!)
6 oz pancetta, cut into 1/4" dice
2 garlic cloves, minced
5 boneless chicken breast halves
salt and ground pepper, to taste
3 oz aged provolone, grated
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups of toasted bread crumbs

in a fry pan over medium-high heat, warm 1 tsp oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl, stir in sage.
Create a pocket in each chicken breast. Season with salt and pepper, and stuff each chicken breast with the 2 Tbs of grated provolone and 1 Tbs of pancetta mixture. Set chicken on wire rack and freeze 5 minutes.
Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so that they adhere. Set chicken on wire rack and refigerate 15 minutes.
In wide, shallow pan over high heat, heat remaining oil. Fry chicken in catches, 5-6 minutes. Turn chicken; reduce to medium heat. Cook until chicken is cooked through or 7-8 minutes. Drain on paper towels.
Serve with cranberry citrus salad.

Buffalo Chicken Dip

Ingredients


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!

Light Wheat Rolls

I love homemade bread and rolls and this one isn't that difficult. It makes alot, but we eat them for breakfast, lunch and dinner. Enjoy!

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 5 Minutes
Yields: 2 Dozen

Ingredients

2 package active dry yeast (0.25 ounce packages)
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup sugar
1 teaspoon salt
1/4 cup butter melted and cooled
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter melted

Instructions
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. (I often just pull into 24 rolls and bake them on a cookie sheet instead) Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Spicy beef wraps with peanut sauce

Well, I never really took measurements when making this recipe.  I'll attempt to guess the amount, but you might need to make some adjustments.  If I can get it right this is AMAZING :)

Serves 6 to 8.

Difficulty: Moderate.

Prep: 20 minutes

Cook: 20 minutes

Spicy Beef

1.5 lbs ground beef, ground turkey will give this a different flavor.

1/4 c. Soy sauce

1 t. Fish sauce

2 T. Worchestire sauce

1/2 t. Sesame oil

1/2 can Beef stock

To taste, we like 1 T. Sriracha HOT Chili Sauce, clear with green cap

3 good size cloves Minced garlic

Sprinkle Red pepper flakes

1/4 t. Chili powder

 1/4 t. Ground ginger

Brown beef in large pan.  Add all ingredients and simmer until thickened.  Like I said, I never took measurements so keep tasting until it reaches the flavor and spice you like.  I think this is pretty close to the measurements I used.

Peanut Sauce

2 T. olive oil

1 med. onion finely chopped

1/4 c. finely chopped red pepper

1/2 c. chunky peanut butter

1/4 c. (or less if you don't like spicy) Sriracha HOT chili sauce

1/2t. cayenne pepper

1 c. water

1 clove minced garlic

pinch cumin

squeeze lime

Heat olive oil in over medium heat in pan.  Add chopped onion and red pepper.  Cook until translucent. Add garlic and cook for 30 seconds. Reduce heat and stir in peanut butter, cook until melted.  Gradually stir in water until it peanut butter thins, don't use all the water yet.  Add in the rest of the ingredients, stir to incorporate.  Keep adding water as the sauce thickens.  You might need more peanut butter depending on how spicy you want this to be.  Add more peanut butter and water as needed.

Serves in flour tortilla, with chopped cucumber (helps with the heat), lettuce, fresh basil & mint leaves.

Homemade Salsa

This is a recipe I got from a dear friend here named Joy. It is our favorite Salsa recipe and so easy and cheap to make!

In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
Add:
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!

Hope you enjoy!

By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.

Taco Soup

Taco Soup
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water

You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.

Without meat this is 1 point for a 1 cup serving.

This makes a big pot of soup. If you want less, just half the recipe.

Crock Pot Pizza

1 Box Lasagna Noodles(Break before cooking)
1lb Italian sausage(Browned & Drained)
1 pkg Pepperoni
1 Onion(Chopped)
1 Green Pepper(Chopped)
2 Jars of Spaghetti sauce
16 oz Mozz. cheese(Shredded)

Layer into crockpot - Simmer on low 4-6 hours.
Make 3 layers.

I usually use more cheese.
You an also change the Italian Sausage to Pork Sausage.