Peachy Cream Cheese Pie!

Fresh peaches are probably my favorite summer fruit and love to make desserts with them.  This is a really easy fresh peach pie that gets an extra richness from a layer of cheese cake like filling.  It's a no bake pie also, which makes it easy peasy.   Here is what you will need:


1 deep dish graham cracker crust (the one that says 2 extra helpings works best or you can make your own)***
1 (8oz.) pkg, cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1 cup water
3/4 cup sugar
2 Tbs. cornstarch
1 (3oz.) pkg. peach flavored gelatin (Jello)
4 cups peeled and sliced fresh peaches

***You can combine 2 cups graham cracker crumbs, 3 Tbs. sugar and 1/2 cup melted butter and press it into a deep dish pie plate for the crust.  Refrigerate for about an hour before using after you press it in the plate.

Beat the cream cheese, powdered sugar and vanilla together until fluffy. 

Spread in the pie crust and place in refrigerator to chill while you prepare the rest of the filling.

In a saucepan over medium heat, mix the sugar, water and cornstarch.  Stir until it just boils and turns clear and thickens.   Add the peach gelatin to the mixture and cook for about a minute stirring constantly and making sure it's smooth.  Remove from heat and add the peaches.  Allow to cool.

Pour over the chilled cream cheese layer and refrigerate until set.

 

Serve garnished with whipped cream!



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White Chocolate Almond Cake!

 

 

 This "White Chocolate Almond Cake" is one of my mother's creations!  This is a very elegant looking cake so it's perfect for a special occasion or for company, but it's also not all that hard to make.  I love white chocolate and almonds or anything almond flavored so I knew this cake was one I would love.  It is as delicious as it is pretty!   This is what you will need for this:

1/2 cup butter, softened
1/2 cup shortening (can use vegetable or canola oil)
2 cups sugar
4 eggs
3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup Sprite (or any clear lemon/lime soda)
3 tsp. almond extract
8 oz. white chocolate, melted and cooled

Almond Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 cup butter (1 stick)
2 tsp. almond extract
5 cups powdered sugar
1 cup sliced almonds for garnish

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, shortening and sugar.  Add eggs one at a time, beating after each addition.  Beat in almond extract.  We use Watkins almond flavoring. It seems to have more flavor and requires less.

Sift together flour, baking powder and salt.   Add 1 cup at a time to the creamed mixture and mix just until well blended.  Fold in the Sprite and the melted white chocolate.

Divide and pour into three 9" cake pans that have been sprayed with nonstick baking spray.   It is best to place a piece of parchment or wax paper cut to fit in the bottom of each pan and spray it well also. This assures your cake will not stick.  

Place in the 350 degree preheated oven and bake for 25 to 30 minutes.  Cool in the pans for 10-15 minutes before removing.

Prepare the frosting while the cakes cool.   Cream the butter and cream cheese together in a mixing bowl.  Add the almond flavoring and beat in the powdered sugar one cup at a time until well blended.

Stack and frost the cake on a cake plate.  Once frosted, sprinkle the cup of sliced almonds evenly over the top.  Slice and serve.

 

 

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Garden Fresh Casserole!

 

 

I never get tired of fresh summer vegetables from the garden or from the farmer's in our area.  We have several really good farmer's markets in our city that set up about three days a week and we also have a farmers that sell their produce right at their farms. There is a considerable population of Mennonites in the counties around us and they sell some of the best produce you can find at a very reasonable price.  The corn in this casserole is Silver Queen corn from one of their farms and it is the best corn you will ever put in your mouth.  

 

Corn is one of the few vegetables my husband will actually eat (weird I know), so I have cooked corn almost every meal for over 30 years...corn on the cob, corn casserole, corn pudding, fried corn...you get the picture!   Needless to say, I was burnt out on corn about two decades ago.  However, this Silver Queen corn, is something I wait for every year, because it's a corn even I can love again!   If you have never tried it and can find some in your area, get some and try it, you won't be disappointed. 

 

This is a casserole, my mother came up with and it really did come mostly right from the garden.  It's simple, fresh tasting and just delicious.   I could actually make this a meatless main dish meal.  Here is what you will need:

 

4 Tbs. butter

1/4 cup sweet onion, chopped

3 cups zucchini, diced

3 cups fresh cut corn, 6-7 ears (could substitute a 10 oz. bag of frozen niblets)

1 large fresh tomato, diced

1 tsp. salt

1/2 tsp. black pepper

1 Tbs. chopped parsley

1 cup buttered bread crumbs

 

 

Saute onion and zucchini in the butter in a skillet over medium heat until tender.   Mix in corn, chopped tomato, parsley, salt, and pepper.

 

Pour into a greased casserole dish and sprinkle the top with buttered bread crumbs. 

 

 Place in a 350 degree oven for 35 -40 minutes or until the bread crumbs are browned.  Serve hot from the oven!

 



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Fresh Peach Crisp!

 

I love fresh peaches and I am debating whether I like a peach cobbler or a peach crisp better!  I can't decide, because they are both so good.  There is one thing this "Fresh Peach Crisp" has on the peach cobbler, it's so easy to make!  This is one of the easiest homemade desserts ever!  Here is what you will need for this crisp:

 

8 medium peaches, peeled, pitted and sliced

1 cup flour

1 cup sugar

1 tsp. cinnamon

1/2 cup butter (1 stick)

 

Preheat oven to 375 degrees.

 

Place sliced peaches in an 8 inch baking pan or a 2 quart casserole dish that has been sprayed with nonstick spray.

 

In a separate bowl, mix the flour, sugar and cinnamon together.  Cut in the butter with a pastry cutter or two knives until it is a crumbly texture.  Sprinkle over the peaches.

 

  Place in the oven and bake for 45 to 50 minutes or until top is nice and brown.

 

 

Serve with a big scoop of vanilla ice cream!  Could it be any easier?

 





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Toffee Chip Bars!

 

These "Toffee Chip Bars" are a delicious bar type cookie that are so easy to make!  They are a perfect after school snack for the kids or an afternoon pick me up with a good cup of coffee.  I will warn you though, they are addicting and it's hard to eat just one.  Here is what you need for these yummy bars:

 

 

2 cups firmly packed brown sugar

2 cups all purpose flour

1/2 cup butter (1 stick)

1 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1 cup milk

1 egg

1 cup Heath Bar toffee chips

1/2 cup semi sweet chocolate chips

1/2 cup butterscotch chips

1/2 cup walnuts, chopped

 

Preheat oven to 350 degrees.

 

In a mixing bowl, mix together the brown sugar and flour.  Using a pastry cutter or two knives cut the butter into the flour and sugar mixture until it resembles coarse crumbs.   Remove 1 cup and set aside.

 

Add baking powder and salt to mixture in mixing bowl.  Lightly beat in milk, egg, and vanilla. 

 

When a smooth batter forms, pour mixture into a 9"x13" baking pan that has been liberally sprayed with nonstick spray or greased with butter.

 

Sprinkle the top with the reserved crumb mixture. 

 

Mix the Heath chips, chocolate chips, butterscotch chips and nuts together and sprinkle evenly over the top.  The Heath chips can be purchased on the baking aisle in the area with the chocolate chips and such.

 

Bake the bars for 25 to 30 minutes.  Cool completely, then cut into 24 bars.  Store in an airtight container.

 

 

 

 





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Mexican Chicken Alfredo!

This is a great casserole that you can put together with just a few basic ingredients.  The flavor is a real family pleaser.  Everyone, even picky children, will love it.   This calls for diced chicken breasts, so you can even use a rotisserie chicken or leftover chicken from another meal.  I like to roast mine drizzled with a little olive oil and some of the taco seasoning and then dice them.  This recipe also uses some convenience items so it is a very quick meal that can be prepared at the last minute.

 

Here is what you will need:

 

10 oz. rotini pasta, cooked al dente (could use penne or even elbows also)

3 cups chicken breast meat, chopped

1 medium sweet onion, diced

3 Tbs. butter

1 (24 oz.) jar Alfredo sauce

1 cup evaporated milk

1 (10 oz.) can Rotel tomatoes, undrained 

2 cups cheddar or Mexican blend cheese, shredded and divided

1 pkg. taco seasoning mix

1//2 tsp. seasoned salt

1/4 tsp. black pepper

3 to 4 dashes of hot sauce (optional)

 

 

For the chicken in this, I roasted some chicken breasts in the oven that I drizzled with olive oil and then sprinkle with a little of the taco seasoning packet (about 2 tsp.).  Save the rest of the taco mix for the casserole.  You can also use a rotisserie chicken or leftover chicken breasts.  4-5 boneless chicken breasts will give you plenty of diced chicken for this recipe.  I think the flavor of  roasted chicken in casseroles like this is just better than boiled or poached.

 

Cook the pasta according to the package directions minus about 1 -2 minutes so that it is al dente, since you will be baking this.  Drain.  10 oz. is just a little more than 1/2 of a 1 pound box.

 

Saute the onion in a skillet in the 3 tablespoons butter.  Next, combine the pasta, diced chicken, sautéed onion, Alfredo sauce, Rotel tomatoes, evaporated milk, taco seasoning, seasoned salt, pepper, and 1 cup of the shredded cheese.  If you like spicy add a little hot sauce.  I used Tabasco.  If you are cooking for children or those who don't like too much heat, leave it out.  The Rotel and taco seasoning will be enough for them..

 

Pour all into a casserole dish that has been sprayed with nonstick spray.  Sprinkle the top with the other cup of cheese.  Place in a 350 degree oven and bake for 35 to 40 minutes or until the top is just browning and starting to bubble around the edges. 

 

Serve with a salad and bread and sweet tea of course,  and you have dinner!

 

 

***This recipe can be easily doubled for two casseroles or one large one for bigger families or company.  

 

 

 

 





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Mama's Squash Casserole!

 

 

 

With so much fresh squash available right now, I get a lot of requests for ways to use it all.  This is the squash casserole my mother has been making since I was just a little girl.  It has always been one of our favorites.  This is really good served with Fresh Green Beans with New Potatoes and Bacon.  I can make a meal off of this casserole with fresh green beans and cornbread. 

 

It's a simple casserole as far as ingredients go.  You probably have them all on hand. This is best made with fresh squash.   Here is what you will need: 

 

3 cups fresh yellow squash, diced and cooked until tender

2 eggs, slightly beaten

1 cup evaporated milk

6 Tbs. butter

3/4 cup sweet onion, minced

1 cup grated cheese (we use Velveeta, but a mild cheddar can be used)

1 tsp. salt

1/4 tsp. black pepper

2  1/2 cups saltine cracker crumbs, divided

 

Drain the cooked squash well.  It should measure 3 cups of squash after it is cooked.  Cook just until fork tender.  Add butter, salt, pepper, and milk.  Mix just until blended.   Add eggs, minced onions, cheese, and 2 cups of cracker crumbs.  Mix together and pour into a casserole dish sprayed with nonstick cooking spray.  Sprinkle the top with the other 1/2 cup of cracker crumbs.  

 

Place in a 375 degree oven and bake for 40 minutes.  It will should be starting to brown and bubbling around the edges.

 

 

 

 





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