Fresh Peach Muffins

Fresh Peach Muffins:

1 egg

1 c. milk

1/4 c. melted shortening

2/3 c. sugar

1/2 tsp. salt

1/4 tsp. cinnamon

1 tsp. lemon juice

1/4 tsp. vanilla

2 c. sifted flour

2 tsp. baking powder

1 c. peeled, chopped, fresh peaches

Beat egg. Stir in milk, shortening, sugar, salt, cinnamon, lemon juice and vanilla. Then sift together flour and baking powder. Stir into milk mixture until blended. Do NOT over mix. Fold in peaches. Fill greased or paper lined muffin tins 2/3 full. Bake at 350 degrees for 15 to 20 minutes OR until brown.

Makes 12-14 muffins.

Happy baking!

Lemon Snowflake Cookies

Lemon Snowflake Cookies

I box Lemon Supreme cake mix

( I used Duncan Hines)

2 1/4 Cups Cool Whip

1 egg

Powder Sugar

Mix together first three ingredients. Dough will be gooey. Drop one tablespoon at a time into a bowl of powder sugar. Roll around until each ball is covered with Powder sugar. Place onto a cookie sheet and bake at 350 for 10-12 minutes.

Happy Baking!

Sesame Chicken Recipe

Sesame Chicken Recipe

Ingredients:
4 tablespoons soy sauce
4 tablespoons pineapple juice
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons ginger (grated)
1 pound chicken (cut into bite sized pieces)
1 teaspoon peanut oil
4 servings cooked rice
2 tablespoons sesame seeds
green onions to garnish

Directions:
1. Mix the soy sauce, pineapple juice, honey, sugar, ginger and chicken in a ziplock bag and marinate in the fridge for about an hour.
2. Heat the oil in a pan.
3. Add the chicken and marinade to the pan and saute until the chicken is cooked and the sauce begins to thicken.
4. Serve on cooked rice and garnish with the sesame seeds and green onion.

Enjoy!

Peach Cobbler

INGREDIENTS

4 cups peeled, sliced peaches

2 cups sugar, divided

• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional (however, I highly recommend it!)

DIRECTIONS Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Happy Baking!

Waring Pro Wine Bottle Opener

This is one of my

favorite things.

Waring Pro Professional Wine Opener.

With just one charge this gadget will open 80 bottles.

Not that I will ever open that many but for a party this would come in handy!

Comes with a build in foil cutter too!

Costco~ 24.99

Bed Bath & Beyond ~49.99

Great gift ~Priceless!

One of my favorite things

Contigo

thermos

from Target

$19.99

and worth every penny!

Even in Arizona your water stays

COLD

all day long and

12 hours later

there is even ice still!

The BEST!

BANANA CINNAMON FRENCH TOAST

BANANA CINNAMON FRENCH TOAST

INGREDIENTS:

1 large ripe banana
2 large eggs
1/2 cup milk
1/2 teaspoon cinnamon
4 bread slices
1 1/2 tablespoon margarine
1/2 cup maple syrup — warmed

DIRECTIONS:

Blend first 4 ingredients in processor until smooth. Transfer to a 9×13″ pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in large, heavy skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side.

If you really want to win your kids over, serve with a dollop of whip cream.

Happy Baking & ENJOY

Honey-Lime Marinated London Broil

Honey-Lime Marinated London Broil

¼ c. fresh lime juice

2 Tablespoons extra virgin olive oil

1 Tablespoon plus 1 teaspoon of honey

2 Tablespoons minced fresh garlic

1 teaspoon salt

1 ¼ pounds trimmed London broil (top round steak)

Wisk the lime juice, olive oil and honey in a bowl. Stir in the garlic and salt.

Place the steak in a large resealable bag. Pour in the marinade. Seal the bag and rotate it so that the steak is covered with the marinade. Place the back in the refrigerator and marinate the steak for at least 6 hours or overnight, rotating it occasionally.

When ready to eat-preheat the grill to high. Remove the steak from the marinade and place it on the grill. Discard the remaining marinade. Grill for 4-6 minutes per side for medium-rare, or until the desired doneness is reached. Place steak on a plate or cutting board, cover loosely with toil, let stand 10 minutes. Slice into thin slices against the grain and serve immediately.

SPINACH AND ARTICHOKE DIP

SPINACH AND ARTICHOKE DIP

Ingredients:

1 Cup Mayo

1/2 Cup Parmesan cheese, divided

1/4 tsp dry/1 fresh garlic clove

1/8 tsp fresh ground pepper

1/2 lemon, juiced

1 box chopped spinach, defrosted and drained thoroughly (you can find a frozen bag of spinach on your local grocery store’s freezer aisle)

1 can artichoke hearts, chopped

salt to taste

Red pepper flakes to taste (usually just a few does the trick)

To start – Mix mayo with seasonings, 1/4 cup Parmesan cheese and lemon juice. Add spinach and artichokes. Mix well.

Next – Place mixture in oven safe container. Sprinkle remaining parmesean over top.

Bake 350 degrees for aprox. 25 mins, or till bubbly, and cheese slightly brown.

Serve with baguettes or bread, crackers, veggies…

ENJOY!

Tuscan Chicken Pasta

It's time for a recipe again. It's been awhile since I've posted one so here you go.

Enjoy

TUSCAN CHICKEN PASTA

Servings: 4-6 Servings
cooking Time: 30 minutes

INGREDIENTS:
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper

Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside.

Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside.

In the meantime, chop your roma tomatoes and broccoli florets (set aside). Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt.

Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately.

This pasta goes great with a tossed salad and toasted garlic bread. ENJOY!