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.

Super Secret Mac and Cheese

I know I just posted a recipe for homemade macaroni and cheese, but my sister just sent me this recipe and I just HAD to share it. Now, my kids hate veggies. I can not get them to eat them for the life of me. I made this, and they ate it all and had second helpings. It is creamy, has a little sweet and a little tang and just perfect!

serves 4 (I double it and use for leftovers)
2 - 2 1/2 cups dry noodles
1 Tbsp olive oil
1 Tbsp flour
1/2 cup milk
1/2 cup cooked and pureed squash or cauliflower (I use butternut squash)
1 1/2 cup shredded cheese (cheddar)
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Cook noodles as directed, cooking until al dente.
Meanwhile, in separate pan, heat oil, add flour stirring until it is a paste. Add milk and cook over low heat, stirring constantly until mixture becomes thick and starts to bubble (about 4 minutes). Add vegetable mixture and cheese, stir until melted. Add cooked noodles.
Optional: cover with a layer of bread crumbs and shredded cheese and bake until bubbly. However, It is so delicious without that extra step. The cream cheese and squash give it a fantastically creamy texture, not unlike Velveeta!

Yoder's Peanut Butter Pie

If you are ever in Sarasota, you simply MUST stop by Yoder's. It is simply amazing. Its a little restaurant set in the middle of the Omish community and the food is to die for. My grandfather found this little gem and took me out for breakfast. I am not a breakfast person, but I could eat there every day.

Well, my friend Lesley, over at The Bright Life posted this recipe. Thank you, is all I have to say to her.

I WILL be baking this pie this week. I may end up making more than one. And, I am VERY thankful to have had my gallbladder removed last week so that I can enjoy this!!!

Yoder's Peanut Butter Cream Pie

you'll need

3 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refridgerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip will work).

Enjoy!!!!

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