Month: October 2017

Pecan-Peach Crisp

 

This past weekend I made a new recipe that I found on Pinterest using the peaches we had frozen from our crop from the peach trees in the back  yard. I have to say it turned out very good.

For the filling:

  • 5 cups thin sliced peaches ( We had already cut our peaches into larger slices and I went ahead and used them. I did not slice them into thin slices. It turned out fine.)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 t. salt
  • 1/2 t. vanilla extract

For the topping:

  • 2/4 c light brown sugar
  • 2/3 c. all-purpose flour
  • 2/3 c. old-fashioned oats or quick oats (I used quick oats.)
  • 1 t. cinnamon
  • 1/4 t. salt
  • 3/4 c. unsalted pecans (I just bought a bag of pecans from Aldi’s.)
  • 1/2 c. unsalted butter, softened
  • optional: vanilla ice cream for serving ( I had planned to make some homemade vanilla ice cream, but ran out of time.)

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
  2. Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
  3. Topping: Whisk together brown sugar, flour, oats, cinnamon, salt, and pecans. Make sure there are no brown sugar lumps. Then add butter and stir.(She suggested using a rubber spatula or wooden spoon for this step.) When the mixture is crumbly, spread over filling.
  4. Bake for 40-45 min.  until the topping is golden brown and the peach juice is bubbling on the edges.

Sally’s tip: This dish freezes well for up to 3 months. Thaw overnight in frig and then warm in a 350 F for 20 min. or until heated through.

This is a dish I plan on preparing again. Next time I will make sure I have plenty of time to make some homemade vanilla ice cream.

This recipe came from Sally’s Baking Addiction

My life verse.

My Busy Weekend

My Busy Weekend

Well, what can I say. It was another one of those whirlwind weekends. This one started on Friday.

I was off work Friday so I could care for my grandson who has not been feeling well. Since my daughter did not have to be at work until later, my sister, who up from Florida with her husband, and I went shopping and had an early lunch before I had to rush back home. She treated me to Chinese.

Saturday I took two of the granddaughters who are  performing at Disney next month to their baton practice on Saturday afternoon.

These are my two granddaughters who be performing at Disney next month.

I spent the afternoon making a set of decorative bottles to donate to the silent auction at Sunday’s spaghetti dinner fundraiser.

 

 

 

These aren’t the ones I made but they are very similar to these.

Then on Saturday evening several family members went to my oldest daughter’s for a chili dinner and game night.

 

 

My sister fixed a large pot of chili with baked potatoes. The rest of us provided desserts. After we ate several of us played some of our favorite board games. We all had a great time.

Sunday, the girls that could needed to be at our last fundraiser early. They performed their Disney routine throughout the afternoon. When they were not performing they were waiting tables and competing for tips. The top waitress received a gift for her efforts. Which brought up some conflict for one of my granddaughters.

The younger of the 2 girls who were waiting tables was working more diligently then the older one, or so I was told. However, the older of the two, had more in tips due to the fact that her father had given her $100 to put in tip jar. That left her approximately $30 ahead of the younger one in the end. She was extremely upset. But, to put a better ending to the story, Ms. Winner, gave her cousin a gift from the bag that she received as a prize. Then to make this a frugal ending, Ms. Second Place, decided to give it to her younger cousin who is crazy about Tinkerbell. The gift was a Tinkerbell scrap booking kit. Ms. Loves Tinkerbell has a birthday coming up soon so we decided it would make a nice birthday present. Yeah!

We left the fundraiser at 4:00 with our prizes in hand and headed home. My sister and her husband came over and we decided on a take out pizza for supper. I was too beat to cook. 

 

As an final note, our fundraiser earned close to $2500 to add to total raised. It  has been a great fundraising year for us.

Tell me about your weekend. What did you accomplish?

My life verse.

Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

 

This is a great recipe for those of you that still have some zucchini coming out of your gardens. If your like me, I am always looking for new recipes for zucchini. This summer I made several loaves of zucchini bread and used zucchini in place of lasagna noodles. That was wonderful; everyone liked it. Even the kids, because they did not know that I had used the zucchini until after they had ate it. And as always, I fried a lot of it.

Then I found this recipe. The first batch I made was gone in literally minutes.  Even though the recipe says it serves approximately 5-6, I found that I needed a double batch to feed that many people.

Ingredient

  • 2 small zucchini (1lb), cut into 1/2 in thick slices
  • 2 small yellow squash (1lb), cut into 1/2 in. slices
  • 14 oz Flavorino or small Campari tomatoes, sliced in halves
  • 3 T. olive oil
  • 4 cloves garlic, minced (1 1/2 T.)
  • 1 1/4 t. Italian seasoning
  • Salt and freshly ground pepper
  • 1 c. (2.4 oz) finely shredded Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Preheat oven to 400 degrees. Line an 13 x 18 in rimmed baking sheet with a sheet of parchment paper of aluminum foil.

In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Recipe source: Cooking Classy.com

My life verse.