Cream Cheese Peach Pie

 Cream Cheese Peach Pie

STEP 1:

Prepare and bake pie shell. Let cool completely. (my favorite is my "Easy Pie Crust" recipe)

STEP 2:

1 (8 oz) package cream cheese (soft)
1/3 c. lemon juice
1 can sweetened condensed milk
1 small tub cool whip 

Beat together the cream cheese, lemon juice, and condensed milk together until smooth. Fold in the cool whip. Poor into the cooled, cooked pie crust. 

STEP 3:

1 c. water
1 smashed peach
2 TBS. cornstarch
small box (3 oz.) peach jello
8-9 peeled and sliced peaches (small chunks)

Mix the water, smashed peach, cornstarch and cook until thick. Add small box of peach jello. Let cool 5 minutes (transfer it to a different bowl to help it cool). Add sliced peaches and mix gently. Spread overtop the cream cheese layer. Refrigerate until set before serving. 

 

• Olive Garden Chicken Alfredo 

  2 chicken breasts, cut in half lengthwise so they are thin

  2 eggs beaten with 2 tbs. Milk

  1 c. Italian style breadcrumbs

  ¼ c. grated parmesan cheese

  ¼ c. flour

  1 tsp. Garlic powder 

  ½ tsp. Smoked paprika

  ½ tsp. Salt

  Pepper

  2 TBS. butter

  1 Tps. olive oil

  SAUCE:

  1/2 c. butter 

  1 tablespoon garlic, minced

  2 tablespoons all-purpose flour

  2 cups heavy cream

  1 cup whole milk

  3/4 cup, plus more for passing grated Parmesan cheese, plus more for topping

  1/8 teaspoon pepper

  2 tablespoons parsley

  16 Oz. Cooked pasta

  1. In a pie dish stir together breadcrumbs, parmesan, flour, garlic powder, salt, and pepper.

  2. In a second pie dish, whisk together eggs and milk.

  3. Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then a second time in the flour/breadcrumbs to give it a really good coating.

  4. Melt butter in a large skillet over medium heat. Stir in oil. Add the coated chicken and cook on for 4-5 minutes on each side until cooked through. Transfer to a dish and cover to keep warm.

  5. Cook pasta (16 ounces) according to package instructions in well-salted water. Drain.

  6. In a clean large, high-sided skillet, melt 1/2 cup butter over medium-low heat and saute garlic (1 tablespoon) until fragrant, about a minute. Sprinkle flour (2 tablespoons) over butter and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in cream (2 cups) and milk (1 cup) until smooth.

  7. Return skillet to medium-low heat and stir in 3/4 cup Parmesan cheese and pepper (1/8 teaspoon) and simmer gently until cheese is melted.

  8. Toss cooked pasta with sauce. (At first, the pasta may seem soupy but, as it sits, the pasta will quickly absorb more sauce and you will have plenty of sauce to coat the pasta generously. 

Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too. 

Blackberry Cobbler

Blackberry Cobbler

5 c. blackberries
1 1/4 c. Sugar 

*Stir together fruit and sugar and set aside; let stand 15-20 minutes.

Batter:

2 c. flour

4 tsp. baking powder

1 tsp. salt

3/4 c sugar (optional)

*sift together, then add:

2 c. cold milk

1 c. (2 cubes) melted butter 

Pour batter into ungreased 9x13 pan. Spoon blackberries on top of the batter.

Bake @ 375 degrees for 45-55 minutes. 

Serve with ice cream! 

Lemon Meringue Pie (using lemon jello pudding)

From the back of the Lemon Jello Pudding box. It seems that not all boxes have this recipe listed anymore, but it's a good one!

Lemon Meringue Pie (using lemon jello pudding)

-Small box lemon pudding (3 oz.)
-1/2 cup sugar
-2 beaten egg yolks
-2 1/4 c. water
-baked pie crust

Mix everything together and bring to a full boil on medium heat, stirring constantly. 

Cool 5 minutes stirring twice

Pour into cooled baked 9" crust

Meringue

-3 egg whites
-1/3 c. sugar

Beat whites with a mixer until foamy. Gradually beat in sugar until stiff peaks form. Spread over filling sealing around the edge of the crust. 

Bake 10-15 minutes or until the meringue is lightly browned.

Cool at room temperature for 4 hours. Refrigerate

Quick Easy Sugar Cookies

 I love sugar cookies! A friend of mine brought these to an event, and they were great. She says they don't roll out well to make shaped cookies, but great to use a cookie scoop and bake. The dough does not need to be chilled first.

Sugar Cookies   (Betsey)

3 cubes butter, softened

4 eggs

2 c. sugar

1 tsp. Vanilla

4 c. flour

1 tsp salt

2 tsp. Baking powder

Cream together the butter, eggs, sugar, and vanilla. Add in the flour, salt, and baking powder. Scoop onto a greased cookie sheet and Bake at 350 for 9 minutes.

Frosting

¾ c. butter

6-7 TBS. milk

1 tsp. Almond extract

Powdered sugar (enough for a light consistency)

Chocolate Sheet Cake (Brownie Like)

From Bobbi:

Chocolate Sheet Cake

2 c. flour
2 c. sugar
1/2  tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. butter (2 sticks)
1 c. boiling water
3/4 c. buttermilk
2 eggs
1 tsp. vanilla

-Mix together flour, sugar, and salt. Set aside.
-Melt the butter in a pan and add the cocoa.  

-Mix the butter and cocoa well, then add boiling water and let the mixture boil for just a       minute.  

-Remove from heat and mix this in with the flour mixture.

-In a separate bowl, mix the buttermilk, egg, baking soda, and vanilla.  

-Next, stir this into the chocolate and flour mixture to complete the cake batter.

-Pour into greased and floured cookie sheet (13"x 18") and bake at 350 for 20 minutes.

Icing:
1/2 c. + 6 TBS butter (equal to 1 and 3/4 stick of butter)
1/4 c. cocoa
6 TBS milk
1 tsp. vanilla
3 - 3 1/4 c. powdered sugar

Melt butter in a saucepan, and then add cocoa.  Whisk well until there are no lumps (on low heat). Remove from heat and pour over top of powdered sugar in a bowl or electric mixer.  Add vanilla and milk, and then beat well so there are no lumps.  Poor over the top of the warm (BUT NOT HOT!) cake.

A LITTLE LESS FROSTING:
10 Tbs. Butter (1 stick + 2 Tbs.)
3 Tbs. Cocoa
5 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar