Thursday, September 29, 2011

Peach Shortcake

Bring to boil: 2 cups sliced peaches, or berries, 1 cup sugar, and 1 cup water

Or: 1 bottle sliced peaches, or 1 can berries + ¼ cup sugar

[For peach cobbler add 1 tsp. almond flavoring just before pouring over dough]

Dough: In a 9 X 13 pan (or deep casserole 8 X 8 dish) mix together with a fork until smooth:

1 cup flour, ½ cup sugar, 2 tsp. baking powder and a pinch of salt

Add: ½ cup milk and 3 Tbs. vegetable oil or melted shortening

Pour hot fruit and liquid/syrup over dough. Bake at 350 degrees for 25-30 minutes until golden brown on top. (The pudding rises to the top.)

Serve warm with ice cream or milk on top.


**I like to make this in the 9X13 pan and double the cake, but not the liquid portion of the recipe—for a more cake to fruit ratio.**

My Relief Society President brought me this and I had to get the recipe. So yummy!

Saturday, September 17, 2011

Creamy Lemon Chicken ( better than an olive garden recipe!)

2 tbsp. olive oil
10 chicken tenders ( or breasts, I usually do like 4, and use the extra sauce and mix with thin spaghetti noodles mmm!)
1 tsp. Herbes de Provence
1/2 tsp. creole seasoning
1 cp. chicken broth
1 3/4 cp. heavy cream or half/half ( to cut calories)
zest of 1 lemon
2 tsp. lemon juice

Serve with thin spaghetti noodles or rice.
Sprinkle herbes de provence and creole seasoning. Heat oil in skillet over med-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through. 1 to 2 minutes. Remove chicken from broth and set aside.

Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce.

Lemon Bars

Lemon Bars-

Crust: 2 cps. flour, 2 cubes butter ( I did one cube, it was great.), 1/2 cp powdered sugar 1/4 tsp salt mix. Pour into non-greased 9x13 Bake @ 300 for 15-20

Filling: 4 eggs beaten, 2cp sugar, 1/4 cp flour, 1/2 tsp. baking powder, 6 tbsp. lemon juice ( or the juice of 2 real lemons, I do this) Mix and pour over hot crust.

Bake @ 350 23-25 minutes. Enjoy!

Tuesday, September 13, 2011

Whole Wheat Blender Waffles

1 c. Whole Wheat Kernels
1 c. Milk
Blend wheat and milk for about 3 minutes. If you have a strong blender (Vitamix or Blend tech) you don't have to do it this long. I just blend it while I get out all the rest of my ingredients.
1/2 c. Milk
2 Eggs
1/2 tsp. Salt
1/2 c. Oil
1 T. Baking Powder
2 T. Sugar
Blend long enough to combine. Pour onto hot griddle. The batter is very thin.
These are SO yummy and healthy.

Pumpkin Cookies

1/2 c. Shortening
1 1/2 c. Sugar
1 Egg
1 c. Vanilla

2 1/2 c. Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 tsp. Salt
1 bag Mini chocolate chips
Mix all together and Bake at 375 for 10-12 minutes
Such a yummy fall time cookie
Note: 1 small can of pumpkin makes this recipe 2 times so I usually double it so I don't waste the pumpkin or don't have to figure out what to do with it. I bake what I want and then I put the remainder in the fridge or freezer. This freezes really well.

Friday, September 9, 2011

Fresh Peach Pie

Happy Peach Days! This is one of my most favorite Peach Recipes and it's so easy.

1 c. Sugar
2 T. Cornstarch
1 c. Water
1 small package Peach Jello

3 c. peeled, sliced ripe peaches (about 3 or 4 good sized peaches)
1 9 inch pie crust baked
Whipped Cream

In a saucepan combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from heat and stir in jello until dissolved. Cool. Arrange peaches in crust; pour filling over peaches. Chill in fridge until set, about 2 hours. Serve with Whipped Cream.

*Sometimes I get really fancy and I make it in a grahm cracker crust and mix 1 package cream cheese with a 1/2 c. Sugar and spread in the bottom of the crust and then put this mixture on top of that and make it more of a peach cheese cake. YUMMY!