Delightful Peaches

Lots of peaches
Lots of sugar
Water
Quart mason jars

Before you begin ... make sure that your peaches are almost completely ripe. Not mushy, not crunchy ... it's best if they are almost totally ripened.

Peel all of your peaches and put them into a bowl of salt water to rest, until you've finished peeling all of your peaches. (You can peel them with a potato peeler, or you can blanch them and then pull the peels off -- I tried blanching, it didn't work so well, so I used the potato peeler)

Before you begin slicing up your peaches, pour about 3 inches of water into each quart mason jar and then put 3/4 cup sugar in each jar. (NOTE: 3/4 cup sugar for each QUART jar, not pint) Stir the sugar and water in each jar until it is dissolved.

Once all of your peaches are peeled and your jars have the water/sugar mixture ready to go, slice the peaches into quarters, removing the pits. Fill up each jar, to the curved neck with peaches, then fill the rest of the way with water. Repeat. Repeat. Repeat.

Process the quarts in a water bath canner, boiling them for 20 minutes. They will stay fresh and delicious on your pantry shelf for up to one year. YUMMY!!

Yummy Fruit

All you do is get some Frozen fruit, whatever kind you like (I used blueberries, blackberries, and strawberries) and drizzle coffee creamer over them. I used french vanilla creamer. Put on a little or a lot, however much you preffer. It looks neat because the creamer hardens on the frozen fruit. It tastes amazing!

CHEWY Peanut Butter Granola Bars

Yo. So ... now that my baby is 4 months old, I'm finally getting back into cooking for my family. I'll start posting again. :D

4 tablespoons unsalted butter
1/4 cup honey
3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup roughly chopped pecans
1/2 cup shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup light brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter

Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.

In a small saucepan melt butter with honey over low heat, stirring continually, until well combined; do not boil.

In a large bowl stir together oats, almonds, pecans, coconut, cinnamon and salt. Pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.)

Remove from oven and allow the granola to cool on the baking sheet. When the granola is completely cooled, place in a large bowl.

Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved and the mixture is at a boil. Remove from the heat and pour the mixture over the granola, stirring to coat well. Cool slightly and press into the prepared baking dish and let cool completely and harden. Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.

You can store the bars in an airtight Ziploc at room temperature for a week, or in the fridge for 2 weeks.

Vanilla Pudding

1/3 cup sugar
2 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp vanilla

In a medium saucepan combine sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat until the mixture thickens and boils. Stir constantly. Boil for 1 minute.

In a small bowl stir 1/3 of the hot mixture into the egg yolks. then add the yolk mixture back into the hot mixture; blend well. Cook until it bubbles, stirring constantly. Remove from heat and stir in the butter and vanilla.

Spoon into serving dishes and eat it!!! Wait for it to cool enough that it doesn't burn your mouth, but I love it best warm. You can store it in the refrigerator, but make sure you put seran wrap directly against the top of the pudding or it forms a "skin" on top. I love it most with fresh peaches (YUM). Total comfort food.

toffee dip & pumpkin dip

At my kid's school we make desserts for the faculty and deliver them to the school the last day before Thanksgiving. This year I did something a little different. I made two different fruit dips, gave them with a pear and two apples and wrapped it up with a bow and a tag. Here are the recipes for the dips.

Toffee Apple Dip

[I found this recipe earlier this year. (It is from Becky Higgins.) And it has become a family favorite. It doesn't last long. And you eat it with apple slices, so you feel a little less bad about eating it.]

8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath - we prefer the Heath, but it's great with both)

Mix together and serve with apple slices.


Pumpkin Fruit Dip

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can pumpkin
1 tsp. cinnamon
½ t. ginger (I do not include this)

Mix cream cheese and powdered sugar until creamy. Add pumpkin and spices, mixing well. Cover and chill for 8 hours. Serve with gingersnaps, apple slices and pear slices.

7 Layer Dip

(Click on image below and, if you like, print it.)

Bacon Wrapped, Stuffed Jalapenos

My friend Claire served these to the adults at her daughter's birthday party ... they were SO amazing that my husband had to re-create them. Claire, let me know if he botched the recipe. lol.
12 fresh jalapenos
1 8 oz block cream cheese
1/2 cup shredded parmesan cheese
1-2 TBS garlic salt (I use Lawry's)
1 tsp fresh cracked pepper
6 slices bacon, cut in half lengthwise

toothpicks

Combine softened cream cheese, parmesan cheese, garlic salt, and pepper, until creamy and uniform. Prepare jalapenos by cutting of the top 1/4 inch, including stem. Scrape out the seeds, as best as you can. Rinse them out. Poke a hole in the tip of each jalapeno, using a toothpick. Stuff the jalapenos with the cheese mixture until full. Wrap with 1/2 slice of bacon and secure bacon with a toothpick. Bake on a broiling pan at 425* for 10-15 minutes, or until bacon is cooked and crisping. Remove toothpicks before serving. ABSOLUTELY delicious!!

Parmesan Broiled Tomatoes

4 large tomatoes
8 oz mozzarella, sliced
8 oz shredded parmesan cheese
garlic salt (I use Lawry's)
fresh cracked pepper
paprika

garlic bread

Slice tomatoes into thick rings, about 1 1/2 inches thick. Place them on a greased broiling pan. Sprinkle tomatoes with garlic salt and pepper. Place a slice of mozzarella cheese on top of each tomato. Then sprinkle the tops with shredded parmesan cheese (not the cheap grated kind). sprinkle the tops with paprika. Broil for about 5-6 minutes, or until the cheese is melted, bubbly, and browned. Serve warm with a piece of garlic bread.

bird seed

We just got back from a family vacation (9 hour road trip and cruise). And I was reminded by my sister about this tradition we used to have growing up. For our family road trips/vacations, my mom would always make "bird seed." So, I made some for our trip. I made homemade caramel corn, but my mom always used store bought stuff.



Here's what you need:
Pops cereal
M&Ms
peanuts
caramel corn

Here's what you do:
Pour desired quantities into large Ziploc bag and mix.
Great for munching!

Addicting Popcorn

3 bags microwave popcorn (salty)
6 squares (1/2 pkg) Almond Bark

Pop the popcorn and place in a large bowl, removing all un-popped kernels. Melt Almond Bark in microwave at 30 second intervals until melted smooth. Drizzle Almond Bark over popcorn, stirring throughout to coat. Allow the popcorn time to 'dry' ... about 15 minutes before serving. Warning: this popcorn is SUPER addicting and oh, sooo yummy. It's my grandma's recipe ... need I say more? Oh, and it tastes like it's way harder to make!

Caramel popcorn

Another big favourite of ours is this receipe and I just finished making 4 batches for a kids talent show this weekend. It is killing my kids that they can't have any.
Here is the receipe:
1 cup of un cooked popcorn
2cups butter
2 cups brown sugar
1/2 cup corn syrup (light or golden it doesn't matter)
1tsp baking soda

pop all the popcorn and separate the kernals from the popped corn. In a heavy sauce pan melt all together the butter, brown sugar and the corn syrup. After it is melted bring to a boil and boil untouched for 5 min. Remove from heat and add the baking soda... mix a little till it becomes frothy. Poor over the popcorn, you will need to turn it a few times to get it all mixed in. Then pour on to 2 cookie sheets (I like to line mine with parchment paper so I don't have messy pans after) Bake at 195 degrees for 1hr. Place on wax paper to cool.
Enjoy.

Queso Blanco

I wanted a break from the normal Velveeta and Rotel queso ... and this totally worked!!
1/2 stick butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 8 oz pkg pepper jack cheese, shredded

(This would be the stuff you want)

In sauce pan, melt butter then blend flour into butter to make a roux. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and cheese. Cook until cheese is melted and smooth. Serve with tortilla chips as a queso dip, or use it as a fondue dip for taquitos, pretzels, bread, etc. Gary can't quit eating it ... he liked it even more than I anticipated.

The Best of Both Worlds

Oatmeal Peanut Butter Chocolate Chip Cookies

3 cups old-fashioned oats
1 cup all-purpose flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg (or allspice)
1/4 tsp salt
2 sticks unsalted butter at room temp
1 cup chunky peanut butter (not the all natural kind)
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
10 oz. chocolate chips

Preheat oven to 350 degrees F. Mix together the oats, flour, baking soda, spices, and salt in a separate bowl.

Beat the butter, peanut butter, sugar, and brown sugar on medium until smooth and creamy. Add eggs one at a time, beating for a minute each, then add vanilla. Reduce speed to low and slowly add dry ingredients, beating only until blended. Mix in the chips by hand.

If you have time, cover the dough and chill for 2 hours to one day, because the cool dough will produce more evenly shaped cookies.

Bake 13-15 minutes. The cookies are done when they are golden and firm around the edges. Once you've lifted them onto cooling racks they will firm up.

Makes about 60 cookies. They'll keep if wrapped or stored airtight for about 4 days at room temp, or for two months frozen.

This is a recipe I found online and I thoroughly enjoy them so I wanted to share!!

Seasoned Saltines

These are a great snack or appetizer. My two year old loves them!

Ingredients:
 4 sleeves saltines
 1 pkg dry ranch dressing mix
 1 1/2 C canola oil
 3-4 t red pepper (depending on how much kick you want)

Instructions:
1. Measure oil into measuring cup. Add ranch dressing mix and red pepper. Stir well.
2. Pour oil mixture over saltines (preferably in a large container). Cover the container and toss until well coated.
3. For the best flavor, allow to sit for 24 hours before serving. (It can be served immediately though.)

**NOTE: If you prefer extra virgin olive oil, it is best if you use 5 sleeves of saltines (or you could reduce the oil measurement).

Caramel Popcorn Balls

2 cups light brown sugar, packed
1 stick butter
1 cup light corn syrup
1 can sweetened condensed milk
3 quarts popped popcorn

Bring brown sugar, butter, and syrup to a boil; add 1 can sweetened condensed milk. Continue to boil for about 3 minutes, stirring constantly because it will burn easily. Pour over popcorn. Greese hands and shape into balls. Especially good when you haven't just had your wisdom teeth out and can chew!

Candy Cookies

Another recipe idea stolen straight off of The Pioneer Woman Cooks website. She's a genius ... and her recipes are a piece of cake. I love the simplicity.
- refrigerator cookie dough
- miniature chocolate candies

I used Pillsbury Peanut Butter cookie dough with Reese's Peanut Butter Cups miniatures AND Pillsbury Sugar cookie dough with Hershey's Cherry Cordial Kisses (for Valentines Day, of course!). BOTH were FABULOUS! Although the PB dough with PB cups was the favorite by far.

Place cookie dough in freezer for about 15 minutes so that it will be easier to cut. Preheat oven to 350*. Remove cookie dough from the packaging and cut into 1-1 1/2 inch thick slices. Then cut those slices into quarters (like a pizza) and place each quarter in a mini muffin pan cup. Bake the dough for about 6 minutes; don't over bake it. If anything, you want it slightly under done. Immediately after removing them from the oven, place the chocolate candy in the center and press down (this would be GREAT for kids ... the whole thing would be, actually). Once cooled, remove from muffin pan using a spoon. SO EASY, SO YUMMY!

chocolate covered marshmallows

It might be a stretch to consider this a RECIPE. But it is an idea. And it was a big hit at the school Valentine's party - especially with the moms! So, I thought I'd share! This takes no time at all. I had 10 minutes between everything else to get something made for the party, and this is what I came up with.

jumbo marshmallows (I used strawberry flavored)
stick pretzels
6 oz. chocolate (I used white chocolate)
1 Tbsp. shortening
colored sugar or sprinkles

Stick pretzels into the end of each marshmallow and put on a plate. Put chocolate and shortening in a small bowl and microwave on 70% power for 1 minute. Stir until smooth. Using the pretzel as a handle, dip one marshmallow into chocolate. (You don't need to cover the whole thing.) Immediately sprinkle with colored sugar or sprinkles. Repeat with remaining marshmallows. Let chocolate harden and then serve.

Chocolate Covered Cherry Cookies

INGREDIENTS
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake for 10 minutes.

Hooters' Boneless Buffalo HOT Wings

Without the trampy girls in short shorts! lol.

(Look close and you can see my little punk kid's paws in the background)

1 lb boneless, skinless chicken breast
2 eggs
1 1/2 cups flour
2 TBS garlic salt
4 cups cooking oil
Hooters Wing Sauce (HOT)

Preheat oil in a good size pot, until it is 350*. Cut chicken breasts into strips or pieces; whatever you prefer. In a separate dish, whisk together eggs and 1/2 TBS of garlic salt; set aside. In a Ziploc bag, combine flour and 1 1/2 TBS garlic salt (we like the Lawry's salt). A lot of the garlic salt seasoning cooks out into the oil, so you have to add more salt than you think is necessary. Otherwise, they just taste like flour. lol.

Soak chicken in egg mixture until fully coated. Place each piece of chicken into the Ziploc bag with flour mixture, one at a time. Shake bag to coat. Place chicken on a separate plate, until all chicken is fully coated. Begin placing chicken pieces into hot oil, one at a time, until approximately 10 pieces are in the oil. Do not over crowd the chicken. You'll have to cook it in batches. If you're using a smaller pot, cook less chicken at a time. Cook chicken pieces until golden brown and cooked throughout; approximately 3-5 minutes, depending on the size of pieces. Drain chicken on paper towels.

Place drained chicken pieces in a Ziploc bag. Pour room temperature Hooters Wing Sauce on top. Shake bag to coat chicken throughout. Place chicken on a plate; it will get soggy quick if you leave it in a bag. YUM! Serve with blue cheese or ranch dressing.

We have made our own buffalo wing sauce several times and never really liked any of them. We finally tried Hooters' and it was great! I am a major whimp when it comes to hot wings, and the HOT wing sauce was just right. It wasn't near as hot as I thought it would be. Even if you're a whimp like me, you can handle this sauce. We found it at WalMart, so I'm sure you can find it just about anywhere!

Again, this is Gary's recipe ... he makes these frequently, but never measures anything ... so I took the liberty of guessing what the recipe amounts are so that y'all can reproduce this goodness. Enjoy!

Lime Pepper Boneless Chicken Wings

This is Gary's recipe ... he makes these frequently, but never measures anything ... so I took the liberty of guessing what the recipe amounts are so that y'all can reproduce this goodness. Enjoy!
1 lb boneless, skinless chicken breast
2 eggs
1 1/2 cups flour
2 TBS garlic salt
4 cups cooking oil

4 TBS butter
2 TBS lime pepper seasoning

Preheat oil in a good size pot, until it is 350*. Cut chicken breasts into strips or pieces; whatever you prefer. In a separate dish, whisk together eggs and 1/2 TBS of garlic salt; set aside. In a Ziploc bag, combine flour and 1 1/2 TBS garlic salt (we like the Lawry's salt). A lot of the garlic salt seasoning cooks out into the oil, so you have to add more salt than you think is necessary. Otherwise, they just taste like flour. lol.

Soak chicken in egg mixture until fully coated. Place each piece of chicken into the Ziploc bag with flour mixture, one at a time. Shake bag to coat. Place chicken on a separate plate, until all chicken is fully coated. Begin placing chicken pieces into hot oil, one at a time, until approximately 10 pieces are in the oil. Do not over crowd the chicken. You'll have to cook it in batches. If you're using a smaller pot, cook less chicken at a time. Cook chicken pieces until golden brown and cooked throughout; approximately 3-5 minutes, depending on the size of pieces. Drain chicken on paper towels.

Melt butter in a dish. Add lime pepper seasoning. Place drained chicken pieces in a Ziploc bag. Pour lime pepper butter on top. Shake bag to coat chicken throughout. Place chicken on a plate; it will get soggy quick if you leave it in a bag. YUM!

This is the kind of lime pepper seasoning we use. We bought it at Sam's. I'm sure any brand would be great ... so would lemon pepper seasoning. We just have a thing for limes over here.