Easy Peach Crisp

  

 

 Ingredients:

 5 cups sliced, peeled peaches; or frozen unsweetened peach slices (I used fresh peaches) 

2 to 4 tablespoons sugar

1/2 cup regular rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 teaspoon ground nutmeg, ginger, or cinnamon (I always use cinnamon)

1/4 cup margarine or butter

1/4 cup chopped nuts or coconut

Vanilla ice cream or light cream (optional)

 

Directions:

For filling, thaw fruit if frozen.  Do not drain.  Place fruit in an 8x1 1/2 inch round baking dish.  Stir in sugar.

For topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon.  Cut in margarine or butter till mixture resembles coarse crumbs.  Stir in nuts or coconut.  Sprinkle topping over filling.

Bake in a 375 degrees oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden.  Serve warm with ice cream or light cream, if desired.  Serves 6

 

Chocolate Passion Trifle

 

 

 

 

This recipe combines the two things that I love, chocolate and easy!  It takes no time at all to put together and you will be enjoying chocolaty goodness in no time. 
I think this is one of those recipes that I pulled out of a magazine and put away to make for later.  Last week I was looking through my recipes and saw this one.  Can you believe that up until a couple of weeks ago I hadn't made it!  The time had come and oh my gravy, I will definitely be making this again!

Ingredients:
3 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Flavor instant pudding    and pie filling
1 tub (8 oz.) Cool Whip, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5 1/2 cups)
1 pt. (2 cups) raspberries (optional)


Directions:
1.  Pour milk into large bowl.  Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

2.  Place half of the brownie cubes in 2-quart serving bowl; top with of the pudding mixture, half of the raspberries (my kids don't like raspberries so I didn't use them) and half of the remaining whipped topping.  Repeat all layers.

3.  Refrigerate at least 1 hour or until ready to serve.  Store leftover dessert in refrigerator. 

Makes 16 servings, about 2/3 cup each.
   

Banana Bread w/chocolate chips

I love our farmer's market!!  Every time we go we always find amazing deals!  On our last trip to the market we got a box of 30 beautiful bananas for only $5!  Immediately my mind goes crazy with all the banana goodness that I can create.  So after a couple of days of eating straight up bananas I reach for my trusty Better Homes and Gardens New Cookbook.  I enjoy chocolate and bananas together, but you can easily omit the chocolate chips if you don't enjoy them as much as I do.

Ingredients: 

1 3/4 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoons baking soda

1/4 salt

1 cup mashed ripe banana (2 to 3 medium bananas)

1/3 cup shortening, margarine, or butter

2 tablespoons milk

2 eggs

1/2 teaspoon vanilla

1/4 cup chopped nuts

1/2 cup semi-sweet chocolate chips

Directions:

In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt.  Add mashed bananas; shortening, margarine or butter; and milk.  Beat with an electric mixer on low speed till blended, then on high speed for  2 minutes.  Add eggs, vanilla, and remaining flour; beat till blended.  Stir in nuts and chocolate chips.

Pour batter into a greased 8x4x2-inh loaf pan.  Bake in a 350 degree oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from the pan; cool thoroughly on a wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf (16 servings) 



Chicken Cordon Bleu Casserole

I LOVE, I mean top 5 all time favorite foods love, chicken cordon bleu!!  Up until this recipe find I had never made it, I had always bought it frozen or eaten it at a restaurant.  So one day I was making the menu for the week and the craving struck but this time I was determined that I was going to make it my self.  So I searched my cookbooks and then went to the internet in search for the perfect recipe.  And after a quick google search I saw this recipe on Kraft.com.  This has quickly become a family favorite! 

Ingredients:
2 1/2 cups chopped cooked chicken
1 tub (10 oz.) Philadelphia Original Cooking Crème (note - I've used the flavored Cooking Crème and regular cream cheese, both work well)
4 oz.  Sliced ham, chopped
1 cup shredded Swiss cheese, divided
10 Ritz crackers, crushed (about 3/4 cup)
2 cups rice

Directions:
1.  Heat oven to 375 degrees
2.  Combine first 3 ingredients and 1/2 Swiss cheese; spoon 1 1/2 quart casserole sprayed with cooking spray.  Top with remaining Swiss cheese; cover.
3.  Bake 45 minutes or until heated through, uncovering and topping with cracker crumbs for the last 30 minutes. 
4.  Serve with rice.

                                    
                                                                   Finished product

                                                          Topped with Swiss cheese

                                                  Topped with crushed Ritz crackers



                                                                   

Cheesy Tomato Penne Bake

If you love cheesy goodness and pasta as much as I do then you will love this recipe!  I am always on the lookout for new recipes, cookbooks, friends, online, you name it, I've looked there.  However, I found this particular recipe when I was looking through the Sunday coupons.  It makes a lot so it is perfect for potlucks, get togethers, or if you just want leftovers.  And if you are in a hurry this recipe is the perfect make ahead-cook later kind of recipe. 

 In, this picture I had halved the recipe.


Ingredients:
12 oz. penne or rotini (3 cups) uncooked
1 lb. Italian sausage
2 cans (14.5 oz. each) Diced tomatoes with basil, garlic, and oregano, undrained
2 cans (15 oz.) tomato sauce
2 packages (8oz.) shredded mozzarella cheese, divided


Directions:
1.  Cook pasta according to package directions.  Preheat oven to 350 degrees. 
2.  Meanwhile, brown meat in a large deep skillet or saucepan over medium-high heat.  Drain.  Stir in tomatoes and tomato sauce, bring to a boil.  Reduce heat; simmer uncovered 8 minutes.
3.  Drain pasta; return to same pot.  Add meat mixture; toss well.  Add 3 cups of the cheese, toss again.  Spray 13 x 9-inch baking dish with cooking spray.  Pour pasta mixture into dish; top with remaining 1 cup cheese.  Bake in a preheated 350 degree oven 20 minutes or until bubbly and cheese is melted.

ENJOY!