Peaches and Cream Pie

So, I have absolutely loved my subscription to Cook's Country magazine! I have tried quite a few recipes out of there over the last few weeks and have enjoyed each one! My favorite though has been the Peaches and Cream Pie! How can that not be good!!! When I mentioned to my dad that I was making it, he reminded me that his birthday is coming up soon.
1 (9 in) unbaked pie shell
2 lbs ripe but firm peaches, peeled, halved and pitted
2 Tbsp. plus 1/2 c. sugar
3 Tbsp all purpose flour
1/4 tsp salt
1/3 c. heavy cream
2 large egg yolks
1/2 tsp vanilla extract

1. Covcr pie shell with plastic wrap and refrigerate for 40 min, then freeze for 20 min. Adjust oven racks to upper-middle and lower-middle positions and heat over to 375 degrees. Line chilled pie shell with two 12-inch squares of aluminum foil, letting foil lie over edges of dough. Top with pie weights. (basically I took my pillsbury pie crust out of the fridge, put it in my pie pan and put it in the freezer for about 10 min. I also just poked holes in it with a fork prior to baking instead of using pie weights but I did put tin foil over it. It tasted great to me!)

2. Place peach halves cut side up on aluminum foil-lined rimmed baking sheet and sprinkle with 2 Tbsp sugar. Bake peaches on upper-middle rack until softened and juice is released, about 20 min, flipping halfway through baking.

3. Place crust on lower-middle rack and bake until edges are lightly browned, about15 minutes. Remove crust from over and carefully remove foil and weights. Continue to bake until bottom of crust is light brown and peaches are carmelized, about 5 minutes. Cool crust and peaches for 15 minutes.

4. Reduce overn temperature to 325 degrees. Cut peaches lengthwise into quarters. Arrange peaches in single layer over crust. Combine remaining 1/2 c. sugar, flour, and salt in bowl. Whisk in cream, egg yolks, and vanilla until smooth. pour cream mixture over peaches. Bake until filling is light golden brown and firm in center, 45-55 minutes. Cool pie on wire rack for at least 3 hours. Serve.

SOOOOOO GOOOOOD!!!

Butterscotch Pull-Apart Rolls

This recipe is from Grams, so even if that reason alone, they would be great. I altered the recipe slightly so the butterscotch topping was more of a sauce instead of crumbly. They are good at any time, but are great for a quick breakfast.

Ingredients:

Rhodes frozen dinner rolls-thawed

2 "cups" store-bought butterscotch pudding

1/2 c. brown sugar

4 tbsp butter or margarine

1 tsp ground cinnamon

Directions:

Thaw rools either on counter or in oven set @ 200*. Line rolls in greased bread pan, fitting well as many as you can. In small saucepan, mix together and heat pudding, brown sugar, butter, and cinnamon. Pour over rolls, making sure some sauce gets between rolls and to bottom of pan. Cover and let rise in a warm pace, about an hour, until doubled in size. Bake in over at 350* for 35-40 minutes. Turn out of pan upside down immediately. Best served warm.

Chicken Tortilla Soup

This is Michelle Bucher's recipe. So easy and using the crockpot, which I love!

Ingredients:

2 medium chicken breasts

1 can italian stewed tomatoes, w/juices

1 can black beans, w/juices

1 (4oz) can green chiles

1/2 c. salsa

1/4 c. tomato sauce

chili powder to taste

Directions:

Place all ingredients in crockpot; cook on high 3 hrs. Shred chicken and replace in crockpot for 10 minutes. Serve with shredded cheese, sour cream, and tortilla chips.

Strawberry Soup

If you like cold soups, this is good. It kinda tastes like a smoothy, so kids like it too. I'm all about fruit soups in the summer time; something cold and different...and delicious!

Ingredients:
2 pints strawberries
2 c. plain yogurt
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
1/8 tsp. cardamom

Directions:
In blender combine all ingredients; puree until smooth. Chill and serve.

Grilled Chicken Penne al Fresco

A great, quick, and easy recipe from Pampered Chef using the deep covered baker.

Ingredients:

4 garlic cloves, peeled

2 c. grape or cherry tomatoes

3 c. uncooked mezze penne pasta

3 c. chicken broth

3/4 c dry white wine (such as Chardonnay)

1/2 tsp each salt and coursely ground black pepper

1 1/4 c. lightly packed fresh basil leaves, divided

1 oz. parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

Directions:

Spray baker with olive oil. Slice garlic into backer. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 min. Crush tomatoes using Mix-n-Chop (or whatever you have). Add pasta, broth, wine, salt and pepper. Return baker to microwave; cover and cook on high 16-18 min or until pasta is tender; stirring after 10 min. Meanwhile, coursely chop basil. Reserve 2 tbsp for garnish. Grate cheese (or use pre-grated).

Carefully remove baker from microwave and remove lid. Add remaining basil, cheese, and chicken to baker; mix well. Garnish with 2 tbsp basil, additional parm. cheese, and pepper, if desired. Makes 8 servings.

Caramelized Brussels Sprouts with Pistachios

I ordered a basket of fruits and veges through Bountiful Baskets for the first time a couple weekends ago and in it was a bag of brussels sprouts, so I got on the internet and found what looked to be a yummy recipe...and it was! Chad and Troy even liked them too. I did make a few changes though. I cut all my brussels sprouts in half, which helped them steam better and took all the bitterness out. I also caramelized the onions in butter first, then added the vinegar. I was pleasantly surprised with how they turned out.

Ingredients:

2 pounds brussels sprouts (I don't know what my bag weighed but I used the whole bag)

1/2 c. unsalted butter

3 small onions, cut into strips

1/4 c. red wine vinegar

2 tbsp white sugar

salt and pepper to taste

1/2 c. coursely chopped pistachios

Directions:

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender yet crisp. Melt butter in deep skillet, ad onions and 3 tbsp vinegar; cook until onions brown. Add brussels sprouts, sugar and remaining vinegar. Saute over medium heat until lightly caramelized. Season to taste with salt and pepper, garnish with pistachios.

Chocolate Zuchinni Muffins

I found this recipe on the "For the Love of Cooking" blog and thought they looked awesome! Well, I was correct, they are so delicious and such a great way to use those excess zuchinni from the garden! A little bit on the "healthier" side with half whole wheat flour and zuchinni. Try them, you'll love them:-)

1 cup whole wheat flour
1 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup milk
3/4 cup canola oil
2 eggs
1 1/2 tsp vanilla
1 1/2 cup zuchinni, shredded
1 cup semi sweet chocolate chips

- Preheat overn to 350 degrees. Coat muffing tray with cooking spray (or use muffin cups).
- Combine flours, sugar, baking soda, salt, baking posder, cocoa, cinnamon and nutmeg in large bowl and mix thoroughly.
- In another bowl, whisk together milk, oil, eggs, and vanilla. Add shredded zuchinni and stir. Slowly add dry ingredients to the wet ingredients until just combined then add chocolate chips. Spoon batter into prepared muffin tray, filling each cup to the top.
- Bake in overn for 17-20 minutes or until tester inserted in center comes out clean. Let muffing cool before serving. Enjoy!

(Picture to come when I find my memory stick adapter:-))