I am very proud to be a true Georgia Peach so naturally my all time favorite dessert is peach cobbler. I have worked hard to find the perfect combination of sweet peaches, flaky pastry and delicious filling and this is what I consider cobbler perfection!!! It is somewhat time consuming but if delicious warm peach cobbler isn't worth the effort than what is?! I promise your hard work will be much appreciated by everyone who taste this outstanding dessert!
Tiff's Georgia Peach Cobbler
10 cups fresh peaches peeled and sliced (if the idea of peeling all those peaches scare you don't worry you can always pick up a couple of bags of frozen peaches that have already been sliced and peeled or look at your local grocery store for fresh peeled peaches)
1/2 cup plus 2 tablespoons unsalted butter
2 1/2 cups all purpose flour
2 cups plus 5 tablespoons white sugar
3 tablespoons brown sugar
1 tablespoon corn starch
1 teaspoon salt
1/4 cup cold water (it's very important that you use cold water so the crust forms correctly)
1 cup shortening
3/4 cup orange juice
1/4 cup lemon juice
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla flavoring
1 large egg
1. In mixer on low speed combine the flour, 3 tablespoons white sugar, 2 tablespoons brown sugar and salt until well incorporated.
2. On low speed add in shortening and mix until crumbly.
3. Mix together cold water and egg and add to batter slowly, form into a ball and refrigerate for 30 minutes.
4. Preheat oven to 350, when the batter is chilled, roll half until it's about 1/4 inch thick, press into the bottom of a 9x13 inch pan. Bake for 20 minutes or until set.
5. In large saucepan combine peaches, half cup of softened butter, orange juice, lemon juice, 2 teaspoons cinnamon, nutmeg, vanilla, remaining sugar and corn starch.
6. Let the peach mixture simmer for 10-15 minutes.
7. While peaches simmer, roll out the remaining crust batter and cut into several lattices.
8. Pour peach mixture onto the baked crust and place lattice pieces on top of peaches, brush with remaining 2 tablespoons of melted butter, mix remaining 2 tablespoons white sugar, 1 tablespoon brown sugar, and 1 teaspoon cinnamon. Sprinkle sugar mixture over lattices and bake for 45 minutes or until lattice pieces are flaky and browned.
Serve with cold vanilla ice cream and enjoy!!!!
Update 12/10/13: Over the Thanksgiving holiday I had a special request from some coworkers to prepare a cobbler. I was unable to find any frozen peaches in my grocery store so I opted to use blueberries instead. I purchased 5 bags which was equal to about 6 cups of blueberries. The only thing I changed in my original recipe was to cut the orange juice down to about 1/2 cup instead of 3/4. The outcome was wonderful! I had so many compliments and it was all gone before I could get it home! If you love blueberries than you are sure to love this version of my classic recipe!!
As I stated in my last post of Applesauce Delight my hubby is on a new found apple kick so I am breaking out all the fall apple recipes while it last!! This is a wonderful snack recipe and is so easy you can make them anytime! I cook mine while my applesauce is in the crock pot so we can enjoy them together!
Cinnamon Apple Chips
4 large apples, your choice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1. Preheat oven to 250.
2. Slice apples thinly crosswise. Cut out the seeds
3. Mix the cinnamon and nutmeg in a bowl, add apples and toss lightly
4. Place on greased cookie sheet and bake for 2-3 hours or until crispy flipping once
Enjoy!!!
I love fall and everything about it! All the wonderful smells, traditions and especially food!!! One of my absolute favorite fall staples are apples! They are so versatile and incredibly yummy no matter how you cook them. Right now the hubby is on an extreme apple kick which delights me because it gives me the excuse to break out all my apple recipes and force him to consume as much fruit as possible!!! :0) So in honor of my hubby's new found love of apples I decided to make his favorite apples recipe, Applesauce! Because who doesn't love a good applesauce?! And so many people don't realize just how easy it is to make your own applesauce without all the not so yummy preservatives that are added to the applesauce on the shelves at the grocery store! This is great for baby food as well, all you need to do is make sure it is pureed well and freeze in ice cubes, thaw in the refrigerator or for a few minutes in the microwave when your ready to serve to your little apple lover. This recipe will freeze well for about 3 months or keep for about 3 weeks in the refrigerator. The best thing about this recipe is the versatility. You can always add your favorite fruit so if your feeling like you need more pears in your life add a few, basically any tough fruit will hold up well in this recipe.
Applesauce Delight
1 lemon peel
7 teaspoons, or more to taste, brown sugar
2 tablespoons, ore more to taste, ground cinnamon
8-10 medium apples, this recipe works best if you use a variety of apples, I go crazy at Publix and grab whatever looks good at the moment
1. Peel and core the apples and cut into small chunks.
2. Place in greased crock pot and add cinnamon, lemon peel and brown sugar.
3. Cover and cook on low for about 4 hours or until it reaches the desired consistency. We like ours a little more chunky so I cook for about 3 1/2 to 4 hours and then whisk. If you are using for baby food or like yours a little more thin then use an immersion blender to get to desired consistency.
4. Cool completely and refrigerate or freeze.
Enjoy!!!
Hey guys!!! Sorry for the delay in my posting lately! We have been super busy with a move and school and work so I'm back and ready to give you lots of yummy recipes ripe for fall!! So lets jump back in with one of my favorites!! This recipe is probably my mom's favorite recipe that I make, in fact every time she visits she request this meal so she can take lots and freeze it and warm it up to enjoy later! And since there are so many wonderful ingredients thrown into this dish I am calling it Chicken Pot Cake, because lets face it... Everything is better when it has cake in the name!! I often change this recipe around to include whatever veggies I'm into at the moment and what happens to be laying around my pantry!! So feel free to substitute all your favorites and enjoy!
Chicken Pot Cake
2 packages of refrigerated pie crust
1 egg beaten
4 chicken breast halves
seasoning salt
pepper
2 tablespoons cooking oil
1/2 cup melted butter, plus 2 tablespoons
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (make sure you use the chicken base in the mason jar, the regular chicken stock doesn't bring out the richness this recipe needs)
5 tablespoons minced garlic
1 onion minced
1 1/2 cup frozen peas, cooked
1 1/2 cup cooked carrots
5 large potatoes, cooked to fork tender but not overdone
pinch of nutmeg
1. Preheat oven to 350
2. Season chicken breast with seasoning salt and pepper. In the cooking oil saute breast until cooked thoroughly. Remove from heat and cut into small chunks.
3. In saucepan melt the additional 2 tablespoons and saute onions and garlic until onions are transparent.
4. In large saucepan melt butter, when the butter starts to bubble add the flour slowly to make a roue. Cook the roue until it is the consistency of peanut butter and slightly browned. Slowly add cream while whisking and stir until thickened. Add peas, carrots, potatoes, onions, garlic and chicken and remove from heat.
5. Remove pie crust from packages and brush with the beaten egg. Place on greased baking sheet and cook in preheated oven for about 5-7 minutes or until the crust is starting to bubble and browns some. Remove from oven and place the dishes you plan to use upside down on top of the baked crust to leave an imprint. Cut out the crust so they will fit nicely over your bowls.
6. Grease 4 oven safe bowls, I use my set of Corning Ware dishes ranging in the sizes from 1/2 quart to 2 1/2 quart so that I can freeze the larger portions and reheat the smaller ones for leftovers. Place the prepared chicken mixture in the oven safe bowls and cover with the crust. Cut a few slits in the middle to vent and bake for about 25 minutes or until crust is slightly browned and the filling is hot.
Enjoy!!!
I LOVE comfort food especially cheesy, creamy comfort food and this recipe definitely achieves comfort food nirvana. I usually add shrimp and scallops or chicken and whatever veggies I'm craving that night, broccoli, peas, carrots, bell peppers, or all the above!! Add all your favorites to make it your special dish!!
Creamy Fettuccine Alfredo
8 ounces softened cream cheese cut into chunks
3/4 cup Parmesan cheese, grated
1/2 cup butter
1/2 cup heavy cream, plus a little more to reach your desired consistency
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 onion-chopped
8 ounces fettuccine noodles
all your favorite veggies or meats
white truffle oil
1. Chop onions and saute in skillet until transparent, remove from heat
2. In large pot heat cream cheese, Parmesan cheese, butter, heavy cream, black pepper, garlic salt and onions and cook until everything is melted and bubbly. Top with your favorites and drizzle with truffle oil
Enjoy!!!
I've got a great recipe for you tonight if your looking for a quick, easy, one dish Mexican dinner that satisfies everyone! I suggest adding all your favorites, corn, tomatoes, bell peppers, whatever your in the mood for! The best thing is you can make it the night before, pop it in the fridge and whip it out after work and you have a warm, delicious dinner in a little over an hour with no supervision so more family time!
Crock Pot Cheesy Enchiladas
2 pounds ground beef
1 large onion
1 green bell pepper
4 tablespoons minced garlic
1 10.75 ounce can cream of mushroom soup
1 10.75 ounce can cream of chicken soup
1 beef bullion cube
1 can Rotel tomatoes
1 packet taco seasonings
1 can black beans
3 cups Mexican cheese blend
1/2 jar Old El Paso Cheese and Salsa
1/2 cup sour cream
1 16 ounce bag yellow rice
3/4 cup water
packet corn tortillas
1. Brown beef in skillet and drain.
2. In large saucepan bring 3/4 cup water, beef bullion cube, taco seasonings and browned beef to a simmer and cook for 15 minutes.
3. Chop onion and bell pepper and saute in skillet with minced garlic until onions are transparent.
4. While onions and beef are simmering cook the rice according to directions.
5. In large bowl combine onions, bell pepper, garlic, cream of mushroom soup, cream of chicken soup, Rotel tomatoes, black beans, Old El Paso Cheese and Salsa, sour cream, all but 3/4 cup of cheese and rice.
6. Spray the bottom and sides of crock pot with non-stick spray and start layering. Start with a thick layer of tortillas, then add a layer of beef and finally the onion and cheese mixture, continue till all the beef and cheese mixture are used ending with a layer of tortillas and top with remaining cheese.
7. Cover crock pot and cook on high for 1 hour and 45 minutes to 2 hours or until cheese is melted and bubbly.
Enjoy!!!!
One of my favorite holiday meals is honey, brown sugar ham. I go all the way with this ham recipe, and it is one of my families favorites. I make this at least 4 times a year and it is always such a hit that nothing is left over! Although I call it Easter Ham it is of course great is for Thanksgiving, Christmas or any other time you are craving this wonderful comfort staple!
Easter Ham
1- 9 pound bone in spiral ham
Glaze
1 1/2 cups maple sugar
1 1/2 cups dark brown sugar
6 tablespoons whole-grain Dijon mustard
1/2 cup honey
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1. Preheat oven to 350
2. Place ham in roasting pan and pour about 1 cup water in the bottom, cover tightly with tin foil and bake covered for 1 hour and 40 minutes until heated throughout and tender.
3. Whisk all ingredients together in a saucepan over medium heat and bring to a simmer, simmer for 3 minutes and remove from heat.
4. Now this is key, remove ham and take off tin foil, ever-so-easily separate the layers while using a suction to pour the glaze in between the layers. After the glaze is spread thickly into the spiral pieces pour and brush the remainder of the glaze over the ham.
5. Raise temperature to 400. Return the ham to the oven and bake for an additional 25 minutes, remove and let rest for 10 minutes before serving.
Enjoy!!!!!!
