Farewell Utah Peaches

I don't like to be the bearer of bad news. So it is with much regret that I post this information. Tomorrow, October 1st, is the LAST day that the "Fruit Lady" is going to get peaches from Utah. Excuse me while I shed a tear. If you want a box, her phone number is 480-844-9953 and her name is Barbara. You don't have to order...you can just show up. First come, first serve. She lives off of Gilbert and McKellips. She will also have pears, raspberries, and blackberries tomorrow for the last time. She will, however, continue ordering apples over the next few weeks. If anyone knows of another Utah peach hook-up...please let me know!

Whole Wheat Pumpkin Muffins

This is another recipe from a relative of the Nielson family. Christian's sister, Alice, had this on her blog and since I am a lover of all pumpkin recipes...I had to try it.
4 cups whole wheat flour

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

2 cups brown sugar (loosely packed)

1 can (15 oz.) pumpkin

1 1/2 cups milk

1/2 cup butter, melted (or canola oil)

4 eggs

2 tsp. vanilla

*Mix dry ingredients together. Add the rest of the ingredients and mix just until combined. Bake in muffin tins for 15-17 minutes at 350. (8-10 minutes for mini muffins).
*I made some regular sized muffins and some mini muffins. My kids liked them, which is always a bonus. I added some semi-sweet chocolate chips to the last 6 muffins that I made and I probably don't have to tell you that those were my favorite.

Crockpot Chocolate Cake

I, along with thousands of other people, read cjane's blog on a daily basis. She posted this recipe at the end of one of her updates. We tried it last Sunday and I cannot fully describe to you how good it was. We ate it warm with ice cream and it was a piece of Heaven. I'm not kidding. If you like chocolate, you HAVE to try this cake. Really soon.

1 chocolate cake mix
8 oz. sour cream
1 cup chocolate chips (I used a whole bag of Ghirardelli milk chocolate)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix (I used the small box)

*Spray crockpot with nonstick cooking spray. Mix all ingredients in a bowl by hand. Pour into crockpot. Cover and cook on low for 6-8 hours.
*I recommend having a lot of people on hand to eat this when you make it. If you have leftovers, they will haunt you and you will lose sleep thinking about them.

*Post edit: A few people have told us they made this and it burned in their crock-pot. So check the cake after 3-4 hours on low and see if it looks done all the way through.

Whole Wheat Banana Bread

After eating some of Holly's delicious zuchinni bread, I decided to search out a healthier way to make banana bread. I found this recipe online and we loved the way it turned out.
1/3 cup vegetable oil

1/2 cup honey

2 eggs

1 tsp. vanilla

1 cup mashed bananas (3 ripe)

1 3/4 cup whole wheat flour

1/2 tsp. salt

1 tsp. baking soda

1/4 cup hot water

1/2 cup chopped walnuts (optional)

*Mix oil and honey. Add eggs and mix well. Add bananas and vanilla. Mix well, then add flour, salt, soda and hot water. Blend in nuts if desired. Pour into greased bread pans (I used two smaller ones) and bake for one hour at 325. Cool on wire rack before slicing.

*If you want to be even healthier, you could try applesauce instead of oil. If you try it and it works, let us know. Thanks!

PB and CC Oatmeal Cookies

If you are a fan of the peanut butter/chocolate combo...you will for sure love this cookie recipe.
1/2 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

1 tsp. vanilla

2 Tbs. water

2 cups flour

2 tsp. baking soda

2 cups oats

1 bag milk chocolate chips

*Mix butter and sugars. Add eggs, pb, vanilla and water. Add dry ingredients and mix well. Bake on ungreased cookie sheet at 350 for 9-10 minutes.

Whole Wheat Waffles

1 3/4 cup whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 3/4 cup milk
1/2 cup oil

Mix well and bake in hot waffle iron. Makes 6-7 waffles.

Ginger Snaps

3/4 cup butter, softened

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

1 Tbs. ground ginger

1 tsp. ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

Cream together butter and sugar. Add egg and molasses and mix well. Add the dry ingredients and mix well. Roll into 1 inch balls and roll the balls in sugar. Place on ungreased cookie sheet and bake at 350 for 10 minutes.

Nie's Zucchini Bread

I got this recipe from www.cuisinenie.blogspot.com (Stephanie's recipe blog). It turned out so well and is one of my new favorite recipes. The bread is moist, sweet and simply delicious! It's a great way to get your kids to eat some green veggies without them ever knowing. Plus, it makes your house smell scrumptious!

1 large zucchini
1 cup brown sugar
2 Tbs. sugar
2/3 cup vegetable oil
2 tsp. vanilla
2 eggs
1 1/2 cups wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. salt

Grate whole zucchini (should measure 1 3/4 cup). Mix sugars, oil, vanilla and eggs. Add zucchini. Add powder, soda, cinnamon and salt. Mix then add flour. Pour into greased bread pan and bake at 350 for 45 min. or until done.

Easy Fajita Burritos

Thin-cut steak, cut in strips

1 green pepper, cut in strips

1 onion, cut in strips

1-2 Tbs. taco seasoning

tortillas

shredded cheese

Macayos taco sauce

*I bought some thin-cut steaks and cut them into strips. Then I Sauteed the steak, onion, pepper, and seasoning in a little olive oil. Serve in warm tortillas with cheese and taco sauce. (You could also use thin-cut pork chops or chicken).

Pasta Salad

I've never been a huge pasta salad maker or eater...but my friend in my ward made this for us and it is really good. So of course I had to get the recipe!
1 lb. box of spiral pasta (rotini)

*Boil as directed, then add dressing while pasta is still hot.

Dressing:

2 cups mayo

1 pkg. Good Seasons Italian dressing mix

*Refrigerate for a few hours then add:

1/2 pound cooked, crumbled bacon

2 cups chopped celery

1 cup mozarella cheese, cubed or shredded

1 cup chopped tomatoes

1 cup slivered almonds

Mint Brownie, the easy way.

Wow it has been awhile since I have posted but I just want you all to know that I am a huge fan of all your recipes. This one isn't so much a recipe just one of those amazing ideas that will forever change my life. I have never been a huge fan of mint brownies because for some reason it reminds me too much of toothpaste on a brownie, so lucky for me, these brownies lack the toothpaste taste.

1 box brownie mix (I am a Double Chocolate Ghirardelli brownie mix snob)
1 box Junior Mints (Thin Mints work great too)
Whipping cream or ice cream for the top.

Just bake the brownies as directed on the box and right when you pull it out of the oven pour the box of Junior Mints on top until they are all flat. Let them sit and melt for about 10 min then spread them out with a spatula.
I topped it with fresh whipping cream but I am sure ice cream would do the trick.

Corn Enchiladas

I got this recipe from the Enlightened Homemaker blog. I liked it and thought it was fun to try a meatless enchilada recipe. For all you corn lovers out there, this one is right up your alley.

12 corn tortillas
2 Tbs. butter
1 medium onion, chopped finely
3 cups frozen, white corn OR 6 ears with corn sliced off
1/2 tsp. cumin, more if desired
1/4 cup water
1 4oz. can diced, green chilies
1 cup sour cream
1 cup shredded jack cheese
cheese for top

Melt butter in pan, add onions and saute until limp. Add corn, water and cumin. Cover and cook over medium heat for 5 minutes stirring occasionally. Remove from heat and add remaining ingredients, including 1 cup cheese. Add salt and pepper to taste. Lay 6 tortillas in 9x13 pan. Spread half corn mixture on top. Sprinkle with cheese. Repeat and top with cheese. Bake uncovered at 375 for 20 min.

Red Chicken Enchiladas

4 boneless, skinless chicken breasts, cooked and shredded

1 onion, diced

3 cloves fresh garlic, minced

1 tsp. salt

1/2 tsp. pepper

1 Tbs. ground cumin

1 can diced tomatoes

1 can green chiles

*Saute onion and garlic in a little olive oil on stove. Add the rest of ingredients and simmer on low. Then make sauce...

2 cans cream of chicken soup

1 cup red enchilada sauce

1 cup sour cream

*Mix well and heat on stove. Take some corn tortillas and fill each one with some chicken filling, roll, and place seam side down in 9X13 pan. When pan is full, cover with sauce and shredded cheese. Bake at 350 for 30 minutes.

(I got this recipe off of "Picky Palate" but left out spinach and jalapenos so my kids would eat it).

PEACH COBBLER

This is such a great cobbler recipe. It's a little different than most cobblers because the crust is a pie dough crust as opposed to a cake-like crust in most cobblers. I broke the strips of crust when I was picking them up and was too lazy to re-roll them, so it isn't very pretty, but still tasted wonderful. Good way to use some of the absolutely delicious peaches that are in season right now. We have been eating it like crazy with a scoops of vanilla ice-cream. Worried that my backside is looking like a giant scoop of vanilla ice-cream. Yikes!!

Peach Cobbler

3 c. fresh sliced peaches
1/2 t. almond flavoring
1-2 t. Fruit Fresh or fresh lemon juice
1 c. sugar
2T. corn starch

Preheat oven to 400. Place sliced peaches in a bowl sprinkle with Fruit Fresh or lemon juice. This will keep your fruit from turning dark. Add the almond flavoring. In another bowl, mix the sugar and cornstarch and mix into peaches. Set aside while making crust.

Crust

1 c. flour
1/2 t. salt
2 T. sugar
1/3 c. shortening
4 T. cold water

Mix flour, sugar and salt in medium bowl. With two knives or a pastry cutter, mix the shortening with the flour mixture until it looks like small peas. You may also pulse this in your food processor. (Remember, I'm in LOVE with mine!!) Add cold water and mix just until it forms a ball. Roll out into a rectangular shape to a little less than 1/4 inch thick. With a kitchen knife, cut in strips.

Place peaches in an 8x8 baking pan. Lay strips of dough across top in even spaces. Lay additional strips the opposite way, trimming as necessary. Bake for 30-40 min, checking to make sure crust doesn't get too brown. Great served warm with a scoop of vanilla ice cream.

Deluxe Rice Krispie Treats

6 Tbs. butter
1 16 oz. bag mini-marshmallows
6 cups Rice Krispies
1 tsp. vanilla
1/2 caramel topping

Melt butter in saucepan. Add marshmallows and melt. Stir in vanilla and caramel. Pour in Rice Krispies and mix well. Put in 9x13 pan. Devour!

My New Favorite Breakfast

1/2 cup vanilla yogurt

1/2 cup Quaker oats and honey granola cereal

handful of fresh blueberries

*So this isn't exactly a recipe...just an idea. It would probably be good with other berries, too, but I've been in love with blueberries lately so I haven't tried anything else. A yummy way to start the day!

Green Chile Burros

3-4 lb. roast (I use pork)

1 onion, chopped

1 4oz. can green chiles

1 jar green chile salsa

2 cloves garlic, minced

1 tsp. salt

1 tsp. cumin

*Place roast in crock-pot and pour all ingredients on top. Cook on low all day. Shred and mix well before serving in tortillas with cheese on top.

Peachie Smoothie

This is for you Julie...

1 large peach, peeled and pitted (I used two medium)
1 cup vanilla yogurt
1 cup crushed ice
1/4 cup sugar

*Blend in blender until smooth. This was a hit on Sunday night. We'll be making lots more of this yummy goodness.