Yum, I didn't get to take a picture of this because we had friends over and couldn't wait to EAT it!! Right now peaches and blackberries are in season, the peaches were delicious. It was pretty easy and I used the food processor for the dough.
Preheat oven to 350
Ingredients:
~*~Filling~*~
8-12 peaches (peeled, pitted, and cut into 1" cubes)
2 tablespoons corn starch (I used about one 1T extra)
1/3 c. brown sugar
1t. lemon juice (fresh or good quality bottled)
2 cups blackberries
Toss all ingredients except blackberries together. Carefully fold in the blackberries. Pour it all into a baking dish. (I used a medium sized corningware dish - maybe use about 9"x9"? higher sides helps prevent spill over)
~*~Topping~*~
3/4 c. flour
3/4 c. whole wheat flour (I used ALL whole wheat it was yummy)
1/2 t. salt
3 T. brown sugar
2 t. baking powder
1/4 t. ground ginger
3/4 of a stick of butter (6T.)
1/2 c. milk
Mix flour, sugar, baking powder, salt & ginger into food processor. Cut the butter into small pieces, pulse a few times until it looks like breadcrumbs. Drizzle the milk into and continue to pulse until moist clumps (don't over process). Put on floured board. Add flour if necessary so you can knead it a few times. Shape into 20 small balls. Place on top of fruit.
Bake for 30-45 mins. Until the topping has browned and the juices are bubbling.
Serve with ice cream :-)
Monday, July 28, 2008
Sunday, July 20, 2008
Salsa Rice Enchiladas
Here's a clean out the pantry/lazy dish!
1 1/2 cups chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15oz) black beans, drained, rinsed
1 can (11oz) whole kernel corn w/ red and green peppers, undrained
1 1/2 cups shredded cheddar cheese (6oz)
8 Flour tortillas (8in)
Additional chunky salsa if you want to
In a 10 in skillet, heat 1 1/2 cups salsa and chili powder to boiling. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup of mixture onto center of tortilla and fold like a burrito. Serve w/ salsa if desired.
1 1/2 cups chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15oz) black beans, drained, rinsed
1 can (11oz) whole kernel corn w/ red and green peppers, undrained
1 1/2 cups shredded cheddar cheese (6oz)
8 Flour tortillas (8in)
Additional chunky salsa if you want to
In a 10 in skillet, heat 1 1/2 cups salsa and chili powder to boiling. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup of mixture onto center of tortilla and fold like a burrito. Serve w/ salsa if desired.
Lasagna Pot Pie (Vegetarian)
I had to cook this a bit longer than the directions say, but everyone's stove is different. I'm sure if you HAD to have meat, you could make it w/ beef...but fool you DH's w/ veggie crumbles!
2 cups frozen veggie crumbles (I like Morning Star best)
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick mix
1/2 cup milk (I use soy milk)
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400 F. In a 10in skillet, mix crubles and pasta sauce and heat to boiling, stirring occasionally. Pour/spoon into 8in square glass baking dish.
In a bowl mix ricotta cheese, Parmesan cheese and 1 egg until mixed well. Drop heaping tablespoonfuls onto crumbles mixture.
In another bowl, stir Bisquick mix, milk and 1 egg w/ fork until blended. Pour over mixture.
Spray a sheet of foil large enough to cover dish w/ cooking spray, cover and seal tightly. Bake 23-28 minutes or until golden brown. Uncover and sprinkle w/ mozzarella cheese. Bake another 5-10 minutes until cheese is melted.
2 cups frozen veggie crumbles (I like Morning Star best)
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick mix
1/2 cup milk (I use soy milk)
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400 F. In a 10in skillet, mix crubles and pasta sauce and heat to boiling, stirring occasionally. Pour/spoon into 8in square glass baking dish.
In a bowl mix ricotta cheese, Parmesan cheese and 1 egg until mixed well. Drop heaping tablespoonfuls onto crumbles mixture.
In another bowl, stir Bisquick mix, milk and 1 egg w/ fork until blended. Pour over mixture.
Spray a sheet of foil large enough to cover dish w/ cooking spray, cover and seal tightly. Bake 23-28 minutes or until golden brown. Uncover and sprinkle w/ mozzarella cheese. Bake another 5-10 minutes until cheese is melted.
Pasta w/ Szechwan Peanut Dressing
A veggie recipe for your enjoyment!
I'll post the full recipe but put the stuff I change in Italics. Enjoy!!
8 ounces pasta
2 cups broccoli florets (sometimes I don't add this b/c I'm lazy)
2 cups cherry tomatoes
Szechwan Peanut Dressing (about 3/4 cups)
1/3 cup peanut butter (smooth or chunky)
1/2 cup hot vegetable stock or hot water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic, minced (I usually just use garlic salt or powder)
1/2 teaspoon dry crushed red pepper (1 teaspoon for spicier)
Cook pasta until al dente.
Steam broccoli florets.
In a mixing bowl, whisk peanut butter and stock/hot water until smooth. Stir in remaining dressing ingredients.
Drain pasta. Pur sauce over pasta and toss to coat. Add broccoli and tomatoes toss again.
Eat.
I'll post the full recipe but put the stuff I change in Italics. Enjoy!!
8 ounces pasta
2 cups broccoli florets (sometimes I don't add this b/c I'm lazy)
2 cups cherry tomatoes
Szechwan Peanut Dressing (about 3/4 cups)
1/3 cup peanut butter (smooth or chunky)
1/2 cup hot vegetable stock or hot water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic, minced (I usually just use garlic salt or powder)
1/2 teaspoon dry crushed red pepper (1 teaspoon for spicier)
Cook pasta until al dente.
Steam broccoli florets.
In a mixing bowl, whisk peanut butter and stock/hot water until smooth. Stir in remaining dressing ingredients.
Drain pasta. Pur sauce over pasta and toss to coat. Add broccoli and tomatoes toss again.
Eat.
Friday, July 18, 2008
Hot Crab Dip
This is a great appetizer!
Ingredients:
6 oz. or 7 oz. can of crab meat (or pouch of meat) or 1/2 lb. fresh crab meat. Drain liquid if there is some and flake the crab meat.
8 oz. block of regular cream cheese (don't get the fat-free or light..doesn't turn out as well)
1 small onion finely chopped (or 1-2 tsp. of dried minced onion)
Paprika
Few Sprinkles of red cayenne pepper
Dash of Worcestershire sauce
Preparation:
Mix all the ingredients together. Put in a small casserole baking dish. Sprinkle top with Paprika.
Bake at 350 degrees for 30 minutes.
Serve with crackers. (I like to serve with Triscuits).
If making for a larger group--double everything.
And enjoy!
Ingredients:
6 oz. or 7 oz. can of crab meat (or pouch of meat) or 1/2 lb. fresh crab meat. Drain liquid if there is some and flake the crab meat.
8 oz. block of regular cream cheese (don't get the fat-free or light..doesn't turn out as well)
1 small onion finely chopped (or 1-2 tsp. of dried minced onion)
Paprika
Few Sprinkles of red cayenne pepper
Dash of Worcestershire sauce
Preparation:
Mix all the ingredients together. Put in a small casserole baking dish. Sprinkle top with Paprika.
Bake at 350 degrees for 30 minutes.
Serve with crackers. (I like to serve with Triscuits).
If making for a larger group--double everything.
And enjoy!
Wednesday, July 16, 2008
Mock Lemon Chiffon Cake
Mock Lemon Chiffon Cake
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
DIRECTIONS:
1. Mix cake and vanilla pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
2. To Make Filling: Mix together lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
DIRECTIONS:
1. Mix cake and vanilla pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
2. To Make Filling: Mix together lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
Super-Easy Coconut Cake
1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut
bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut
bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.
Mango Salsa
this is fun to make, delicious, and makes a TON!
2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar
chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!
(as a side note, this salsa is very pretty!)
2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar
chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!
(as a side note, this salsa is very pretty!)
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