Fresh Peach Salsa

This is my weakness. If I make it, I have to make several batches because I could sit and eat this. All. Day. Long. I guess its better than sitting and eating chocolate cake...

2 large peaches
2 medium tomatoes
3/4 cup diced onion
1 jalapeno pepper
2T olive oil
1t white balsamic vinegar
2T cilantro
salt and pepper to taste

Chop cilantro and put in medium bowl (this is where I add another tablespoon or so. LOVE fresh cilantro)
Cut pepper in half, remove seeds, chop finely, and add to cilantro.
Cut peaches into small pieces (I remove skins as well, but it isn't necessary), add to bowl.
Dice tomatoes and add, as well as onions.
Mix oil and vinegar, and gently stir in to mixture. Add salt and pepper.
Enjoy!

Sheri Clarks dinner rolls

A beloved friend, Sheri Clark, has been so kind as to share her fabulous recipe with me. She actually had me over one afternoon and she taught me. Oh, how sweet she is. And these rolls are perfect. The recipe makes a lot, 36, in fact. Perfect for when company is over. It is super easy (just how I like it) and wonderful with home made strawberry jam (recipe for that coming soon).

In a small bowl, dissolve 2T yeast in 1 cup warm water. Add 1T white sugar to help it grow. Set aside.

In another small bowl, whip 3 eggs.

In a large bowl, mix:

1 cup warm water

1/2 cup oil

1/2 cup sugar

2t salt

add eggs and yeast mixture (after it has "grown")

Then add all purpose flour until the dough is light and does not stick to your fingers or the sides of the bowl. Around 6 cups. Make sure you do not add too much, or the rolls will come out dry.

Seperate dough into two equal balls. Roll them out into a round circle and with a pizza cutter, cut into 32 triangles (16 per circle) just like a pizza. Roll them up, biggest side to smallest, just like crescent rolls, and put on greased cookie sheet. Fill the pan, 4 across and 8 down. Let rise for about 2 hours. Bake at 350 for 16 minuets or until golden brown. Brush with butter. Best served with fresh strawberry jam!

Chicken Pot Pie

I came across this recipe in one of my books a while back and finally made it. And, I am SO glad I tried it. It has quickly become a family favorite, even with the kids. And that right there says a lot! It is easy to make, delicious, and enough to feed my family with one recipe!

Pillsbury pie crust

2 cups mixed veggies (either frozen or 1 can of mixed veggies)

1 can cream of chicken soup

16 oz sour cream

1 lb chicken

salt and pepper to taste

Start by boiling the chicken until no longer pink and shredding.

Meanwhile, in large bowl, mix veggies, cream of chicken soup, sour cream, salt, and pepper until blended. Mix in chicken.

Grease bottom of 9x9 pie pan. Cover with one pie crust. Fill with filling. Cover with other crust. Secure sides. Bake at 350 for about 45-50 minutes. Let cool for 5 before serving.

My kids like corn, so I end up using 1 cup mixed veggies and 1 cup corn, but you can do it how ever you want! Also, on busy nights, a rotisserie chicken from Publix does just the job instead of cooking my own chicken!

Chocolate-Cream Cheese Satin Pie

Like I need another reason to bake, but this pie gives me one. And, its a good thing I am good at sharing because this pie is delicious and needs to be shared!

Crust:

1 1/2 cups chocolate cookie crumbs

5 tablespoons unsalted butter, melted

Filling:

10 oz. semisweet chocolate, chopped

1 (8oz) package cream cheese, softened

1/2 cup powdered sugar, divided

2 cups heavy whipping cream

2 teaspoons vanilla extract

1. Heat oven to 325. Combine all crust ingredients in medium bowl; press into bottom and up sides of a 9 inch pie pan. Bake 8 minutes; cool on wire rack.

2. Melt 10 oz chocolate double boiler (medium heatproof bowl set over saucepan filled with 1 inch barely simmering water. Bowl should not touch water.) Stir frequently until chocolate is melted and smooth.

3. Beat cream cheese and 1/4 cup powdered sugar in large bowl at medium speed until smooth. At low speed, beat in melted chocolate until blended.

4. Beat cream, remaining 1/4 cup powdered sugar and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the whipped cream into chocolate mixture until blended; spread in crust. Spread remaining whipped cream over filling. Refrigerate 4 hours before serving. Serve topped with shaved chocolate on top, if desired.