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Magic Peach Cobbler

4/28/2019

Here's an amazing, yummy recipe taken from a dusty, old southern cookbook. It's a bit of effort, but heck, with peaches in season, isn't your family worth it?

Sometimes something so simple, and thrifty can make such a splash at the dinner table especially during the beginnings of sunshine and spring.

1 1/2 cups water
1/2 cup sugar
1/3 cup light corn syrup or pancake syrup
5 large peaches, peeled, pitted, and cut into slices

TOPPING
cups of sugar
1 cup self rising flour
1/2 tsp. baking powder
1 cup whole milk mixed with 1/2 tsp. lemon extract
2 tab. margarine, melted
1 tsp. ground cinnamon

Set oven to 350.

In medium pot, mix water, sugar, syrup and bring to boil. Add beaches and cook for 10 min. over medium heat stirring a couple of times. Let peaches cool a bit in the pot, off the heat.

Pour the melted butter into a 13 x 9 inch baking pan. Tip the dish around to cover the bottom well. Pour the peach concoction into the dish and spread evenly.

Mix flour, sugar, and baking powder in a bowl. Whisk in the milk and lemon extract blend until most of the lumps are gone. Pour over peaches in pan.

Sprinkle cinnamon over top.

Bake for about 45 min. until top is golden brown. Serve warm.

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Baked Spiral Ham

4/20/2019

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Here's a bit of a tidbit, the spiral-slicing machine, patented in 1952 by Harry J. Hoenselaar. Hoenselaar found a clever way to mechanically navigate the ham bone, the bane of meat carvers through the centuries.
The spiral-slicing machine works by skewering a ham (or any other meat) vertically on spikes at top and bottom. A spring-loaded slicing blade cuts through the meat, stopping when it meets resistance from the bone. As the ham rotates, it gradually lowers on the spikes, creating the spiral. Hard to visualize? Watch the video below.
1 large onion, sliced

2 tablespoons butter
1 fully cooked spiral ham (7 to 9 pounds)
1-1/2 cups chicken broth
1 cup red wine or additional chicken broth

In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.

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Homemade Peanut Butter Eggs

4/20/2019

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You won’t find them in the Bible, but many cherished Easter traditions have been around for centuries. The most prominent secular symbol of the Christian holiday, the Easter bunny reportedly was introduced to America by the German immigrants who brought over their stories of an egg-laying hare. The decoration of eggs is believed to date back to at least the 13th century, while the rite of the Easter parade has even older roots. Other traditions, such as the consumption of Easter candy, are among the modern additions to the celebration of this early springtime holiday.

3/4 cup creamy peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla extract
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Confectioners' sugar icing and sprinkles, optional

In a large bowl, beat peanut butter, butter and vanilla until blended. Gradually beat in confectioners' sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off.

Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing and sprinkles. Let stand until set. Store in airtight containers in refrigerator.

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Dairy-Free Cream of Mushroom Soup

4/20/2019

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If you have someone that is dairy-free than this soup is a must to try. Thick and creamy with bold mushroom flavor, you can make this in just a few minutes.

This keeps well in the refrigerator for one week. Bit of advice though, don't place in small containers and freeze.
Almond milk does not freeze well and separates easily.

2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 tablespoons cornstarch
4 cups unsweetened almond milk

In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.

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Hot Fudge Ice Cream Pie

4/7/2019

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I was in my local produce discount store and noticed they had 1/2 gallons of ice cream for only $1.99. What better way then to serve up this delicious, warm-weather recipe to your family.

With only a few ingredients, and any toppings you may have on hand, you can whip up this thrifty dessert for an extra special treat for tonight's dinner.

1 chocolate pie crust
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/2 cup hot fudge ice cream topping, warmed
Additional ice cream toppings, optional

Fold candy bars into ice cream; spread into prepared crust.
Drizzle with fudge top after you've place 1/2 of the ice cream mixture into shell. Drizzle remaining on top after remaining ice cream mixture is topped.

Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional fudge before serving.

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Crock Pot Mexican Pork

4/7/2019

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I brought this slow cooker recipe in a small compartment sized lunch container to work the other day. I immediately zapped it for two minutes. Within 30 seconds I had three comrades at my desk wondering what in the world smelled so divine.

Once you make it, you're gonna love it. There is nothing I've tasted that even comes close to a food truck in southern Mexico.

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced

Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks and return to slow cooker.

Stir in the cilantro, lime juice and lime peel; heat through. Serve with a slotted spoon on tortillas if desired.

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Magic Peach Cobbler

Baked Spiral Ham

Homemade Peanut Butter Eggs

Dairy-Free Cream of Mushroom Soup

Hot Fudge Ice Cream Pie

Crock Pot Mexican Pork

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