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Monthly Archives: August 2013

Peaches and Cream

Summer Peaches

Summer Peaches

I am in love with summer fresh peaches. So for breakfast why not just slice them up, sprinkle with a bit of white and light brown sugar. Pour sweet cream or milk over it all, stir and enjoy. Just like my Gramma would give me when I was little. Love them!

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Posted by on August 21, 2013 in Breakfast, Desserts

 

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Bisquick Coffee Cake

Bisquick Coffee Cake

Bisquick Coffee Cake

Every time I buy a box of Bisquick I look for this recipe from my youth. It’s never on the box. When did they remove it? Why did they remove it? And shoot, why didn’t I ever write it down. Then I think to Google it and thanks to the internet, I have found it. As with many people, this was the first coffee cake I ever made. I am glad to have it back into my recipe file where it remains a favorite of mine.

Ingredients:   Batter

  • 2 cups Bisquick
  • 2/3 cup milk
  • 1 egg
  • DSC_1486 (2)2 TB sugar

Ingredients:   Topping

  • 1/3 cup Bisquick
  • 1/3 cup light brown sugar
  • 1/2 tsp ground cinnamon
  • 2 TB salted butter

Preheat your oven to 375 and butter a 9 x 9 baking dish.

Mix the batter ingredients together and pour into your baking dish. Using a pastry cutter combine the topping ingredients until it become very crumbly. Spread this over the batter and bake for 25 minutes.

Now that I have this recipe back in my life it’s time to start tweaking it. Hmmm….maybe it calls for some pecans.

 
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Posted by on August 19, 2013 in Breakfast, Desserts

 

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Pesto Deviled Eggs

Pesto Deviled Eggs

Pesto Deviled Eggs

Looking for a spin on the traditional deviled eggs? How about a pesto deviled egg? Here’s my version and I used my beet pickled hard-boiled eggs to complete this dish.

Ingredients:

  • 9 hard-boiled eggs
  • 1/3 cup fresh basil
  • 2 cloves garlic
  • 2 TB Olive Oil
  • 3 TB mayonnaise
  • 1/4 cup grated Parmesan Cheese
  • a pinch of Kosher salt and ground black pepper

Slice your hard-boiled eggs and remove the yolks. Wipe out the whites with a damp paper towel and set aside. Using a food processor combine the egg yolks, basil, garlic, Olive Oil, mayonnaise and Parmesan Cheese. Process until smooth. Season with salt and pepper to your liking. Scoop this mixture into a plastic sandwich baggy, snip a little off one end, apply a little pressure to get the filling to move through the snipped end. Use this method to pipe the filling into the egg whites.

 
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Posted by on August 17, 2013 in Holidays, Snacks

 

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Grilled Cabbage

Grilled Cabbage

Grilled Cabbage

What a delightful way to cook cabbage. Thanks go out to Mark’s friend for sharing this idea with us. We both absolutely love it. Of course I tweaked it to suit our flavors. I swear you will love it, even people who say they don’t like cabbage can’t resist how good this taste.

Ingredients:

  • 1 head of cabbage, quartered, then each quarter halved, 8 wedges
  • 8 TB salted butter, softened
  • a really big handful of fresh parsley leaves, finely chopped
  • 4 cloves garlic, minced
  • garlic salt
  • ground black pepper
  • 8 slices of bacon

Combine the butter, parsley and garlic. Season with garlic salt and ground black pepper. Spread this mixture on both sides of the cabbage wedges and wrap a slice of bacon around the middle of each one. Double wrap them in foil and grill for 45 to 60 minutes.

DSC_1445DSC_1446

 
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Posted by on August 15, 2013 in Vegetables

 

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Skillet Peach Pies

Skillet Peach Pies

Skillet Peach Pies

Summer brings that most fabulous flavors. Fresh summer peaches are just one of my weaknesses. Then pair that with my love of pie crust, well I’ve got to have it all. So I made these individual skillet peach pies for Mark and I. Whoohoo! That’s all I can say….so very, very delicious.

Ingredients: Pie and filling

  • 9″inch double pie crust
  • 1 pound fresh peach slices
  • 1/2 cup light brown sugar, packed
  • 3/4 cinnamon
  • 3/4 pumpkin pie spice
  • 1/2 ground ginger
  • 1 TB cornstarch
  • DSC_1453 (2)1 egg, whisked

Ingredients: Praline topping

  • 4 TB salted butter, softened
  • 1/4 cup light brown sugar
  • 1/2 cup pecans, roughly chopped
  • 1/2 TB corn syrup
  • 1/8 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

In a large bowl combine the peach slices, brown sugar, cinnamon, pumpkin pie spice, ginger and cornstarch. Set aside at room temperature for at least 20 minutes so that the juices accumulate.

In a small bowl mix the praline topping ingredients with a wooden spoon until evenly combined.

DSC_1456Preheat your oven to 375. If using two 6″ to 7″-inch cast iron skillets place one 9″-inch pie crust in each skillet. If using a single 10″ to 12″-inch cast iron skillet, roll the double crust amount of dough into one large pie crust and place in the skillet. No matter what size skillet you are using the pie crust dough should overhang the skillet by inches. Place a heaping amount of the peach mixture into each skillet. Now place the praline topping on the top of the peach pile and fold the pie crust up over the filling. There will and should be an opening where the crust doesn’t meet in the center.

DSC_1460 (2)Now brush the whisked egg over the pie crust. Place skillets on a baking sheet lined with foil. You’ll need this because juices will boil out of the pies. Bake for about 45 minutes until beautifully golden brown. Let the pies or pie cool for at least 2 hours before eating.

 

 
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Posted by on August 13, 2013 in Desserts

 

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Good Luck to the Fly Fishing Team USA

Fly Fishing Team USA

Fly Fishing Team USA

Wishing Good Luck to the Fly Fishing Team USA while they compete in Norway. Go USA!

 
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Posted by on August 11, 2013 in Uncategorized

 

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Baked Fairy Tale Eggplant

Baked Fairy Tale Eggplant

Baked Fairy Tale Eggplant

Fairy Tale Eggplant

Fairy Tale Eggplant

FairyTale Eggplants….they are just so cute, yet very hardy. Try slicing them in half and pairing them with halved sun sugar cherry tomatoes. Throw them into a baking dish with a tablespoon of Olive oil, a tablespoon of salted butter, 2 minced garlic cloves, a couple sliced green onions and parsley. Season with a pinch of salt and pepper. Bake at 350 for about 20 minutes, just until the eggplant starts to soften. Top with a good sprinkle of shredded Parmesan cheese, bake for another 5 minutes. Serve with another sprinkle of shredded Parmesan cheese.

 
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Posted by on August 10, 2013 in Vegetables

 

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