Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Sea Salt Caramel Chocolate Oreo Pie

Two of my kids made this together tonight.

1 package of Oreo's
1 cup (two sticks, 16 Tbsp.) of Butter, divided
2/3 cup Brown Sugar
1 1/4 Heavy Whipping Cream, divided
1 bag (12 oz.) chocolate chips (you can use dark or milk, we prefer milk)
Flaky sea salt, such as Kosher salt

Crust:
Finely crush the Oreo's (with a food processor, or in a bag with a rolling pin) and combine with 1 stick or 8 Tbsp. melted butter. Press into the bottom and sides of a pie pan and freeze for at least 10 minutes.

Caramel Layer:
In a small saucepan combine the remaining 8 Tbsp. of butter with the brown sugar and whisk constantly until the mixture begins to bubble, then for a additional minute. Remove from heat and slowly whisk in 1/4 cup whipping cream until smooth. Then let the Caramel cool for approximately 15 minutes before pouring over the crust, then chill in freezer for 30-45 minutes, but you don't want to let the caramel to completely freeze.

Chocolate Layer:
Pour the chocolate chips into a glass bowl and the whipping cream into a saucepan. Once the cream is at a simmer remove from heat and pour over chocolate chips and let sit for 5 minutes (or really until the chocolate chips begin to melt), then whisk until completely smooth. Pour the chocolate over the caramel and return to freezer for a final 30 minutes or put it, covered, into the fridge.
Before serving, sprinkle the sea salt over the pie.

This dessert is very rich but so delicious. My daughter chooses this as her "birthday cake" every year.

Delicious (and Easy) Macaroni and Cheese

16 oz. box of any type of pasta you like (We used small shells)
3 cups milk
3 Tbsp. flour (I actually added another half Tbsp. as the sauce wasn't thickening)
A little salt, sugar and pepper to taste (We did a little of each, but ended up adding more salt after the fact)
3 cups shredded Monterey Jack cheese

Boil the box of pasta according to package instructions and drain. In a separate pot whisk together the milk and flour, and add the salt, sugar and pepper if you wish. Stir constantly until just boiling, then lower the heat and continue to stir until it thickens. Mix in the cheese and when melted, pour over pasta. Mix to combine, and voila!
You can also add other mix-ins if you would like, such as peas, bacon crumbles, cubed ham, etc, or even make this dish a casserole by topping it with buttery breadcrumbs and popping it in the oven for 20-25 minutes at 350.

Two of my kids worked together to make this, and the end result disappeared in minutes.
It was delicious!

No- Peek Chicken and Rice

What's better than chicken and rice that cook in the same pot?  The leftovers of this dish were even better than the first day.

No Peek Chicken

1 6 ounce package long grain wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cans water
1 1/2 pounds boneless, skinless chicken breasts or thighs
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350.  Grease a 13 x 9 pan.( Or I used my enameled cast iron pan with a lid and sprayed it)
Combine the rice, soups and water in the baking dish.  Arrange the chcken on top of the rice.  Season well with the salt and pepper.  Seal tightly with aluminum foil.  Bake for 1 1/2 hours.  Check that the rice is done. Don't peek before then!

In - N- Out Spread

Love an In-N-Out Burger animal-style?  Love that special sauce they put on their burgers or fries animal-style?  Here's the Copycat recipe for that delicious spread.

In-N-Out Burger Spread
1/2 cup mayonnaise
3 Tablespoons Ketchup
2 Tablespoons sweet pickle relish
1 1/2 tsp. sugar
1 1/2 tsp vinegar

Mix together.  Refrigerate for about an hour before serving.  It tastes just like theirs.

I have made this several times.  It is perfect on sweet potato fries, hamburgers, hot dogs, . . . whatever needs a spread.  

Hamburger Stew

This is a delicious stew for the meat and potato lover.  I have been tweaking this recipe for many years. This is a winner!

Hamburger Stew
2 lbs. lean hamburger
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
1 box mushrooms, sliced (opt.)
Garlic, large spoonful of the minced or crushed in a bottle
1 can golden mushroom soup
1 can cream of mushroom soup

Crumble the raw hamburger into a casserole dish with a cover.  You could also use a 13 x 9 pan and cover with aluminum foil.  Then add other ingredients and combine. Cover.  Bake at 350 for about 1 1/2 hours.  Serve with bread.

My husband LOVES this dish.

Easy Baked Salmon

Kristen makes this nutritious dinner for her family.  She says it is so easy and delicious!

Easy Baked Salmon
1 salmon filet, about 1-2 pounds
1 12- ounce bag frozen Brussels sprouts in steamable bag
15-20 asparagus spears
2 T. olive oil
Garlic Salt
Salt Pepper
Seafood seasoning
2 T. butter, cut into pieces

Preheat the oven to 400.  Spray a 9x13 pan.  Place the salmon, skin side down, in themiddle of the pan.  Preapre the Brussels sprouts by steaming them in the bag in the mocrowave according to package directions.  Open the bag and put the sprouts on one side of the salmon.  Spread the asparagus on the other side of the salmon.  Drizzle olive oil over all and sprinkle with garlic salt.  Sprinkle the salmon with the seafood seasoning. Dot the salmon with butter pieces.  Bake for 15-20 minutes or until the salmon is flaky.

Kristen has six children, so the picture shown is double this recipe.  She says her whole family loves this easy dish.  She got it from The Six Sisters Cookbook.