Crusts
2 frozen pie crusts (9 in. pie tins, minimum)
If you feel ambitious, feel free to use a pie crust of your own making here.
Filling
1 c sugar
1/2 c flour
1/4 tsp cinnamon
1 tsp lemon juice
2 Tbs margarine (melted)
8 c peaches (2 cans)
Crumbly Topping
1/2 c margarine (solid)
1/2 c sugar
3/4 c flour
Directions
Preheat the oven to 350 degrees. Mix pie filling ingredients together in a large bowl, adding the peaches last. As soon as the ingredients are evenly blended, pour filling mixture over the pie crusts; there will be enough to fill both pie tins. Mix crumbly topping ingredients together in a large bowl. A pastry cutter works well for this procedure. Once the mixture is well blended and equally moist throughout, sprinkle it on top of the pies. Bake the pies at 350 degrees for 1 hour, or until the top begins to brown lightly. Enjoy!
This recipe has never, ever failed me. I love it.
Wednesday, February 27, 2008
Tuesday, February 26, 2008
Spinach Dip
This recipe is so easy it's absolutely impossible to mess up. And it tastes fantastic!
1 package frozen chopped spinach
1 package Knorr's Leek Soup mix (You can find it in the soup aisle near the Lipton's stuff)
1 medium container of sour cream (I like to use light or fat-free)
Defrost spinach
Mix soup mix and sour cream together in large bowl
Stir in spinach until coated
Serve with bread chunks (I like to use french bread)
Notes:
*You can also make this recipe with fresh spinach, but I actually like the consistency of the frozen kind. It "sticks" better.
*To make more, just double (or triple) all the ingredients
1 package frozen chopped spinach
1 package Knorr's Leek Soup mix (You can find it in the soup aisle near the Lipton's stuff)
1 medium container of sour cream (I like to use light or fat-free)
Defrost spinach
Mix soup mix and sour cream together in large bowl
Stir in spinach until coated
Serve with bread chunks (I like to use french bread)
Notes:
*You can also make this recipe with fresh spinach, but I actually like the consistency of the frozen kind. It "sticks" better.
*To make more, just double (or triple) all the ingredients
Salsa
I know this isn't technically "cooking", but it is yummy and super-easy. It's also hearty enough that it it makes a fantastic salad if you pour it over lettuce.
1 - 10 oz. pkg frozen corn
1 - 15 oz. can black beans, drain and rinse
1 green pepper chopped
1 medium red onion chopped
8 roma tomatoes chopped or 4 large tomatoes
1/2 bunch Cilantro chopped
1 c. Light Italian dressing
2-3 t. Cumin
2 avocadoes
2-3 t. chili powder
salt and pepper to taste
Mix dressing, cilantro, cumin, and chili powder together in a large bowl
Add vegetables and stir to coat
Add salt and pepper as desired
Serve with tortilla chips
1 - 10 oz. pkg frozen corn
1 - 15 oz. can black beans, drain and rinse
1 green pepper chopped
1 medium red onion chopped
8 roma tomatoes chopped or 4 large tomatoes
1/2 bunch Cilantro chopped
1 c. Light Italian dressing
2-3 t. Cumin
2 avocadoes
2-3 t. chili powder
salt and pepper to taste
Mix dressing, cilantro, cumin, and chili powder together in a large bowl
Add vegetables and stir to coat
Add salt and pepper as desired
Serve with tortilla chips
Monday, February 25, 2008
Peanut Butter Bars
We love these Peanut Butter bars. We make them almost every Sunday!
PB Bars:
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Sugar
1 Egg
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 C. Flour
1 C. Oats
1/2 C. Peanut Butter
Cream butter and sugar. Blend in egg, peanut butter, soda, salt, and vanilla. Stir in flour and oats. Spread in greased pan. Bake at 350 for 20-25 minutes. Spread layer of peanut butter on top while still warm, then let cool and cover with chocolate frosting.
Frosting:
3 T. Cocoa
3 C. Powdered Sugar
4 T. soft butter
2-3 T Milk
1 t. vanilla
Mix cocoa and powdered sugar. Add softened butter, milk and vanilla. Beat until smooth.
PB Bars:
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Sugar
1 Egg
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
1 C. Flour
1 C. Oats
1/2 C. Peanut Butter
Cream butter and sugar. Blend in egg, peanut butter, soda, salt, and vanilla. Stir in flour and oats. Spread in greased pan. Bake at 350 for 20-25 minutes. Spread layer of peanut butter on top while still warm, then let cool and cover with chocolate frosting.
Frosting:
3 T. Cocoa
3 C. Powdered Sugar
4 T. soft butter
2-3 T Milk
1 t. vanilla
Mix cocoa and powdered sugar. Add softened butter, milk and vanilla. Beat until smooth.
Thursday, February 21, 2008
Mini Cherry Cheescakes
I haven't tried this yet, but it sounds amazing and I'm definitly making it for my next party! I'm all about canapes.
2 8 oz. packages softened cream cheese at room temperature
3/4 cup white sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 21 oz. can cherry pie filling
Preheat oven to 350.
Chill unopened can of pie filling in fridge while ou make the cheesecakes.
Line two muffin pans with paper cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down.
Mix the softened cream cheese with the white sugar on slow to medium speed until thoroughly blended. Add the eggs one at a time, beating after each. Mix in the lemon juice and vanilla, then beat until light and fluffy.
Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you're through, each cupcake paper should be between half and two-thirds full. They'll look skimpy, but don't over-fill them! They still need the cherries.
Bake at 350 for 15 to 20 minutes, or until the top has set and has a satin finish. Cool in the pans on wire racks.
When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on every mini cheesecakes. Divide the cherry juice equally among the 23 cakes.
Refrigerate in the muffin tins for at least 4 hours before serving; overnight is better. Then take them out of the tins, carefully remove the cupcake papers and serve!
2 8 oz. packages softened cream cheese at room temperature
3/4 cup white sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 21 oz. can cherry pie filling
Preheat oven to 350.
Chill unopened can of pie filling in fridge while ou make the cheesecakes.
Line two muffin pans with paper cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down.
Mix the softened cream cheese with the white sugar on slow to medium speed until thoroughly blended. Add the eggs one at a time, beating after each. Mix in the lemon juice and vanilla, then beat until light and fluffy.
Spoon the cheesecake batter into the muffin tins, dividing it as equally as you can. When you're through, each cupcake paper should be between half and two-thirds full. They'll look skimpy, but don't over-fill them! They still need the cherries.
Bake at 350 for 15 to 20 minutes, or until the top has set and has a satin finish. Cool in the pans on wire racks.
When the cheesecakes are cool, open the can of cherry pie filling and place three cherries on every mini cheesecakes. Divide the cherry juice equally among the 23 cakes.
Refrigerate in the muffin tins for at least 4 hours before serving; overnight is better. Then take them out of the tins, carefully remove the cupcake papers and serve!
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