PEACH CRISP FOR TWO

This is a perfect amount of dessert for just two people. It is quick, easy and tastes divine over a scoop of ice cream!!

2 medium sized peaches, peeled and diced
1 teaspoon flour
1/4 - 1/2 teaspoon cinnamon (see note below)
1 teaspoon sugar

Mix the above ingredients gently, until peaches are well covered, then divide evenly into 2 small (greased) baking dishes and set aside.

In another small bowl, mix:

2 tablespoons brown sugar
3 tablespoons oats
1 tablespoon flour
1 tablespoon butter (or coconut oil)

Using a fork, mix the above ingredients until they are sort of clumpy, for lack of a better description (the butter pieces should be about the size of a small pea). Crumble lightly over the peaches.

Bake in preheated 375� oven for 15-20 minutes or until golden and crisp.

Serve over ice cream or let it cool a little and top it with whipped cream.

NOTE: increase cinnamon to 1/2 teaspoon if you like a strong cinnamon flavor.

ENJOY !!!?

FOUR INGREDIENT PORK DINNER

It doesn't get any easier than this one folks. Four ingredients thrown into a Crockpot and six hours later, dinner is ready.

2 to 3 pound boneless pork loin (see note below)
1  16 ounce bottle of your favorite flavored barbecue sauce
8  ounce can crushed pineapple (juice and all)
1/2  teaspoon liquid smoke

Stir the barbecue sauce, undrained pineapple and liquid smoke together and pour it over the raw pork loin (in the Crockpot).

Cook on LOW for five to six hours (I cook it for 6 hours). Turning the meat over once or twice during that time.

Just before you are ready to eat. Remove the meat and thicken the sauce (I use a cornstarch slurry), then put the pork back in the sauce to keep it hot till it's time to eat.

This sauce is absolutely delicious. Even my picky-picky husband gave it a thumbs up (twice!!) and it could NOT be easier.

NOTE: I'm sure this would work with a pork tenderloin, but I haven't tried it so I can't recommend a cooking time.

ENJOY !!!?

SUPER EASY PUFF PASTRY DESSERT

This recipe produces a light, flaky and delicious pastry. There are several steps to this, but they are ALL EASY to do and I've included lots of extra photos to (hopefully) convince you to try it.  It really IS tasty and impressive to serve !!

Bottom Layer

1/2  cup of COLD butter cut into cubes
1    cup all purpose flour
1/4  cup COLD water

If you've ever made a pie crust, this step will be a cinch. Using a pastry cutter, cut the COLD butter into the flour until the mixture is crumbly and you can see small pieces of butter in the flour, like this:

Add the cold water and work it into the flour-butter mixture with a spoon or fork (your hands are too warm for this step). The mixture will all come together, but it will not be smooth. It should look like this:

Divide dough in half and roll into two log shapes. Transfer the logs to a parchment lined cookie sheet, then pat-roll them into 10" x 3" rectangles (I trim mine to the right shape). Make sure you leave plenty of room between these rectangles, since they puff a little while baking. They should look like this:

SECOND LAYER

This second layer will be spread on top of the unbaked rectangles:

1 cup water
1/2  cup butter
1    cup all purpose flour
1/4 teaspoon salt
3  large eggs (room temperature)
1  teaspoon vanilla extract

In a medium size saucepan, bring the water and butter to a boil. Stir until the butter is melted. Add the flour and salt (all at once) and immediately stir like crazy. The mixture will almost instantly thicken and will leave the sides of the pan in a lump. The first time I did this step, I was SURE I had ruined it, but never fear, this is what it is SUPPOSED to do. It will look like this:

Put the HOT mixture into an electric mixer and beat on medium high for about a minute to cool it down a little.

Next, add the three eggs, one at a time, mixing well (on medium high) in between each egg. When you first put the egg in, it will make the dough look sort of "slimy", never fear, that is what is supposed to look like.  Beat it a little longer and the "slime" will disappear (repeat with the other two eggs, mixing in the vanilla with the last egg).  After you beat in all 3 eggs, it will look like this:

Divide the dough in half and using DAMP fingers, press it onto the unbaked rectangles you made earlier. It will look like this:

Bake in a PRE-HEATED 350�F  oven for 50 to 60 minutes or until they are a deep golden color. My electric oven takes 55 minutes and looks like this after it is cooked:

Stir  2/3 cup of jam (your favorite flavor) until it is lump free and spread half of it onto each warm pastry, like this:

Drizzle frosting over jam. Frosting is made of 1/2 cup powdered sugar + 1 teaspoon vanilla extract + about 4 teaspoons of milk. Sprinkle with your favorite nuts.

 

I tried to get a good picture of the INSIDE of this pastry, but it is hard to see.  Trust me, it is light as air and flaky!!

NOTE: If you forget to take the eggs out of the fridge (so they can come to room temperature) just put them in a howl of hot tap water for about 10 minutes.

QUICK and DELICIOUS RED LENTIL SOUP

This quick and versatile soup is excellent for any occasion,  summer or winter. It goes together in a snap and feeds a crowd.

This is an entire meal in 30 minutes!!

In a large pot, saut� the following in one tablespoon of vegetable oil:
1 cup of sweet onions (small chop) I use Vidalia onions
1 cup carrots (small chop)
1/2 cup celery (small chop)

After the veggies have cooked for about 3 minutes, stir in the spices:
 
1 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon ground turmeric
 
Let the spices heat up for about a minute (stir) this will allow the spice flavors to wake up.

Add 1 cup red lentils  + 3 slices of crumbled bacon (optional) + 4 cups chicken stock (not bullion)  + 2 cups of water

Bring to a boil, then turn down and simmer slowly for about 20 minutes and IT IS READY TO EAT!!

NOTE: You can use any color lentils in this soup, but each kind cooks at a different rate, so keep that in mind.

NOTE: I like to add a little bacon to this soup if I have some already fried up, but that is totally optional.

NOTE: I like to freeze this soup in individual containers for a quick and satisfying lunch.

ENJOY !!!?

PINEAPPLE COLESLAW

This quick and easy coleslaw recipe is light, refreshing and slightly sweet from the pineapple.  It is the PERFECT accompaniment to ANY and ALL grilled meats.  This one is a winner!!

1 small head of green cabbage (or half of a large one)
2  carrots
1   8 ounce can of crushed pineapple (drained and squeezed dry)

1/2  cup mayonnaise
1/4  cup sugar
1/2  cup milk
2  teaspoons white vinegar
pepper to taste  (I use about 1/4 teaspoon)
healthy pinch of cayenne pepper

Peel the carrots and cut them into medium size chunks. Pulse them in the food processor a few times. I do this "do ahead' step so that the carrots and cabbage end up about the same shred size.  You can also just shred the carrots if you want.

Without removing the carrots from the food processor,  add the cubed cabbage and pulse the two vegetables until you get nice small pieces (but not super fine).  Put the cabbage-carrot mixture into a large bowl, add the super-drained pineapple and stir to mix well.

In a separate bowl, whisk together the mayonnaise, sugar, milk, vinegar, pinch of cayenne pepper and the black pepper. Whisk until smooth.

If you are going to serve the coleslaw right away, pour the dressing over the vegetable-pineapple and stir well then chill (covered). 

If you are going to serve the coleslaw later (like the next day, or even several hours later), chill the vegetable-pineapple separately from the dressing.  Just before you want to serve, pour the dressing over the salad and mix well.

NOTE: Since we are "empty nesters" and large salads like this often go to waste, I've started to make up the full recipe, but I don't mix the dressing into the salad until dinner time. That way, I can make just two to three servings at a time, with no waste!!

 

ENJOY !!!?

HOMEMADE CRACKERJACKS

Crackerjacks are a very easy to make...... require common pantry ingredients..... and satisfy almost EVERYONE's sweet tooth!!

This recipe is always a hit at birthday parties and can be made ahead of time. I hope you like them as much as we do!!

 

1 bag of microwave popcorn (see note)
1 cup light brown sugar
1/4 cup Karo corn syrup (the clear kind)
2 teaspoons molasses
1/2 cup butter cut into cubes
1/4 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon vanilla extract

Preheat your oven to 250� and lightly spray a large baking sheet (with sides) with vegetable spray and put it in the oven while it preheats (see note below).

In a medium size sauce pan, bring the brown sugar, corn syrup, molasses, butter and salt to a simmer. Cook (and stir) until this mixture reaches 250� on a candy thermometer (it only takes about 3 or 4 minutes). Just make sure you stir it the whole time.

While the mixture is simmering, pop the bag of popcorn in the microwave then spread it out on the prepared (warm) baking sheet and put it back in the oven to stay warm (add nuts at this stage if you are going to use them). (Tip: make sure to remove any un-popped popcorn "duds"). (see note below)

When the caramel mixture reaches 250�, remove it from the heat and stir in the baking soda and vanilla. Stir until very well mixed (it will turn the mixture a lighter tan color and get foamy which is what you want..... takes about 20 seconds).

Pour over the warm popped corn and gently stir to coat. Bake coated popcorn in the 250� oven for one hour, stirring every 15 minutes.

After it has baked one hour, turn it out onto some waxed paper and let it cool (it cools VERY fast). When completely cool, break apart any large pieces. Make sure you store these completed crackerjacks in air tight container (I use Ziplocks).

NOTE: I use one bag of lightly salted microwave popcorn. Personally, I don't think the heavy butter flavored variety would taste right, although I'm sure it would work.

NOTE: Make sure the baking sheet that you use has sides. I used my roaster pan and it worked well. You just want the sides to be tall enough, so that, when you stir the coated corn you won't lose any pieces over the edge.

NOTE: Instead of spraying my baking pan with vegetable spray, I like to use the new-ish  "no stick aluminum foil". Either way works well.

NOTE: Be careful while you are stirring this caramel sauce so you don't get it on your skin (it is dangerously hot).

CLEAN UP TIP:  This cooked caramel sauce gets VERY hard as it cools, so I suggest that you put your dirty utensils (and pan) in hot soapy water to soak a little while before you try to wash them. It makes clean up a LOT easier.

EASIEST CHOCOLATE CUPCAKES EVER !!!

These cupcakes are SUPER moist, SUPER chocolate-y and SUPER easy to make. They also stay moist and soft for two or three days (at least).

Perfect for a potluck, bake sale, lunch box or "just because". They are easy enough for kids to make too !!!

CUPCAKES

1/2 cup butter cut in cubes
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
2 eggs
1 teaspoon vanilla

Note: If you do not have buttermilk, just put 2 teaspoons of vinegar or lemon juice in a half-cup measuring cup then fill it up with milk. Let it sit for 5 minutes.........works just as well as buttermilk!!

Preheat oven to 350� and put 24 cupcake papers in cupcake pans.

Bring butter, water and cocoa powder to a boil, then take off heat and set aside to cool a few minutes.

Mix flour, sugar, salt and baking soda. Add eggs, buttermilk, vanilla and warm cocoa mixture and beat just until well blended.

Fill cupcake papers 2/3 full and bake for 18-20 minutes. My electric oven takes exactly 18 minutes. Do not over-bake!! Cool before frosting.

FROSTING

6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Heat the milk, cocoa powder and butter to a boil, then remove from heat then add the vanilla and powdered sugar. Beat till smooth.

Sometimes I have to add a tablespoon or so of extra milk to the frosting (if it seems too thick).

If frosting seems a little too SOFT, just let it cool for about 10 minutes or so and it will thicken up nicely.

ENJOY !!!

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MEATBALL SUBS

Whether you make this on the cook top, or in a crockpot (see directions below), this meatball sandwich is heavenly!! It is rich, satisfying and total comfort food....so, live a little and ignore the calories this weekend!!

The aroma of these meatballs, simmering in the sauce, will pull(even the pickiest eaters) from all corners of your house.

For the full size sandwiches, use hoagie rolls, or for a crowd, small dinner rolls make great meatball sliders!!

Make sure you click on this photo

to see all the yumminess in this sandwich!!?

This recipe will feed a crowd, so if you are just feeding the family, cut the meatballs in half. Better yet, make the whole recipe and mix the leftovers with pasta and Parmesan tomorrow night!! I love "day two" recipes.

MEATBALLS
2 pounds of lean ground beef (90% lean)
1 cup dry breadcrumbs (toasted under broiler)
4 tablespoons fresh parsley (minced)
2 cloves minced garlic
1 cup chopped onion
2 eggs
2 teaspoons salt
� teaspoon black pepper

Saute chopped onion and garlic in a tablespoon of olive oil, until the onions have mellowed and become a little sweet. Mix them in with all of the other meatball ingredients. Form into 2� meatballs and place on a cookie sheet (that has a rim) and bake at 350� for 15 minutes. Remove from oven and drain. Set aside.

SAUCE

Even if you cut the meatball ingredients in half...do not cut the sauce in half. You can make this sauce on the range or in the crockpot.

In large deep pan, saute  1/2  cup chopped onions and 1 clove garlic in one tablespoon olive oil, until the onions are translucent, and then add:

(1) 15 ounce can of tomato sauce
(1) 12 ounce can of tomato paste
4 cups of water
1 teaspoon of dry oregano
2 teaspoon of dry basil
1 teaspoon of salt
1 tablespoon of sugar
1/2  teaspoon of black pepper
1/2  teaspoon of fennel seed
1/4  teaspoon of dry red pepper flakes

Bring to a boil and stir to thoroughly mix everything. Reduce heat to a simmer and add the pre-cooked meatballs to the sauce. Simmer for 2 hours (or see crock pot directions below).

TO SERVE: split your bread roll and put just a skim of butter on the cut side and toast it (for just a minute or so) under the broiler. Remove and load with meatballs and mozzarella cheese and put back under the broiler to melt the cheese. Enjoy!!


CROCKPOT DIRECTIONS

The recipe ingredients are the same, except use 4 cups of HOT water and crockpot on HIGH for 5 hours.

CROCKPOT TIP
Lay a dish towel over the crockpot lid (to insulate it a little, so it will come to a simmer quicker). Once it comes to a simmer, remove the towel and crack the lid open just a little bit so that the sauce will reduce a little.

NOTE: The secret to this recipe is the length of cooking time - NO SHORTCUTS ON THE COOKING TIME......that's the secret. 

The meatballs taste AND texture will be SO MUCH BETTER if you cook for the full amount of time, that's why the crock pot is the perfect method to make these sandwiches.

"HARD BOILED" EGGS FROM THE OVEN

There is nothing tricky about boiling eggs for Easter, but there are ALWAYS those eggs that crack as they boil, or the phone rings and you forget the eggs on the stove (and they overcook and  get those green "rings" around the yolks, etc.)  Not a big deal, but it can be a hassle when you are preparing for a crowd.

This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!

 

Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you don't have a mini-muffin pan, you can use a regular cupcake pan  (they they will just roll around a little more).

How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes.  If you are concerned about it, just run a "test egg" to gauge how long to cook them.

When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.

NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but don't freak out; these little specks will dissolve when you put the eggs into the ice water. The next photo is before and after the ice water bath.

Not only is this a great way to cook Easter eggs in bulk, but the eggs are delicious!! The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce).?

Where has this cooking method been all my life!?!?

 

 

RITZ PEANUT BUTTER CHEESECAKES

If you are looking for a quick and easy (but super tasty) dessert recipe, this is it: Mini peanut butter cheesecakes, using ingredients you probably already have in the pantry. 

The easy-peezy crust is simply 2 Ritz crackers (per cheesecake) sandwiched together with a thin skim of peanut butter. The filling mixes up in seconds and two hours after they are baked, they are ready to devour!!

16 ounces regular cream cheese (room temperature)
1/2 cup sugar
1/2 cup peanut butter (creamy style)
1/2 cup sour cream
1 teaspoon vanilla
2 eggs

Beat the room temperature cream cheese until it is smooth
and creamy (30 seconds or so).

Add the sugar, peanut butter, sour cream and vanilla and beat until well incorporated. Add the eggs, one at a time, and beat until everything is well mixed but don't overbeat.

Line a cupcake pan with paper liners, then sandwich two Ritz crackers together with a little peanut butter (spreading to the edges) and put it in the bottom of each paper liner.

Spoon the filling onto the cracker crust (filling about 3/4 full).
Top with a sprinkle of crushed Ritz crackers.

Bake in preheated 275� oven (recipe said 22 minutes but my electric oven took 27 minutes).

Cool to room temperature, then chill for 2 hours. Makes 20-24 depending on how full you make the paper liners.