Classic Baked Macaroni and Cheese

From: Southern Living

Ingredients:
1 8-oz package elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese.

Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Holy cow, this was delicious. Seriously, between me, Stephen and Brianna, there were two spoonfuls left when we were done. This was so close to my grandmother's recipe - which is The Best Ever. I can't get enough of Granny's mac and cheese! I do have her recipe - I need to post it on here sometime. But this was alllllmost as delicious as Granny's. Definitely will be making this again!

Printable version:

Ingredients:
1 8-oz package elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
1 8-oz block sharp Cheddar cheese, shredded

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining 1 cup cheese. Bake at 400 for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Peanut Butter Cup Brownies

From: Real Simple

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan.

Bake until the tip of a knife comes out clean, about 35 minutes.

What I did differently from the recipe:
I didn't have any bittersweet chocolate. I used 3 oz semi-sweet... and ran out. So I also used 3 oz unsweetened and about 1/4 bag of semi-sweet chocolate chips. Hey, you use what you've got on hand!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Yummmmm! Brownies alone are delicious (and it's always fun to say they're homemade) but I love peanut butter too, so this dessert is definitely a thumbs up for me! You could easily leave out the peanut butter cups if you desire and these brownies would still be fabulous. Easy, too!

Printable version:

Ingredients:
2 sticks butter, plus more for the pan
8 oz bittersweet chocolate, chopped
4 eggs
3 cups sugar
2 tsp vanilla extract
1 1/2 cups flour
Kosher salt
8 large peanut butter cups, cut into pieces

Heat oven to 400. Melt the butter and chocolate in a pan over low heat. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups. Scrape into a buttered 9x13 pan. Bake until the tip of a knife comes out clean, about 35 minutes.

Cheddar Baked Potato Slices

From: Southern Living

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows.

Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees.

Uncover, bake 10 minutes or until potatoes are tender.

What I did differently from the recipe:
I did two layers of potato slices, put half of the soup mixture and 1/2 cup of cheese over those slices, then I put the rest of the potatoes on top of that and layered it with the rest of the soup mixture and about another 1/2 - 3/4 cup of cheese. I was worried that otherwise the bottom layers of potatoes would be bland.

What I'll do differently next time:
The same thing I did this time.

Verdict:
Thumbs up! What a yummy dish! This is perfect for a potluck. I highly recommend layering this dish like I did. I'm not sure that it would be bad if you didn't do that but it was super delicious with that extra layer. I loved the slight crunch of the cheese from baking at the end! This was such a great and easy recipe. I can see myself making this for a side dish for a long time in the future. (P.S. I'm pretty sure Stephen would say bacon makes this dish longer. He says that about pretty much anything though.)

Printable version:

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees. Uncover, bake 10 minutes or until potatoes are tender.

Blueberry Pancakes with Warm Blueberry Sauce

From: Good Housekeeping

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice.

Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

What I did differently from this recipe:
I halved the blueberry sauce recipe because I knew Stephen wouldn't use it. Also, if your oven will go below 250 degrees, I would put it as low as possible, around 170 or so. I think 250 would continue cooking them a bit.

What I'll do differently next time:
I probably wouldn't use the blueberry sauce the next time. There were so many blueberries in the pancakes it didn't really add anything. It was just an extra step in my opinion. Although the picture in the magazine certainly was pretty.

Verdict:
Thumbs up! Stephen said these were much better than his pancakes (Bisquick). He is the "pancake-r" in our household so this is a high compliment from him. They were certainly easy and delicious!!

Printable version:

Ingredients:
2 Tbsp water
1/2 tsp cornstarch
3 1/2 cups blueberries
5 Tbsp sugar
2 tsp lemon juice
1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs, beaten

Preheat oven to 250. Place cookie sheet in oven. Prepare blueberry sauce: In saucepan, combine water, cornstarch, 1 1/2 cups blueberries and 2 Tbsp sugar, and heat to boiling over medium heat, stirring occasionally. Boil 1-2 minutes or until berries burst. Remove from heat; stir in lemon juice. Prepare pancakes: In large bowl, combine flour, baking powder, baking soda, salt and remaining sugar. Stir in buttermilk, butter and eggs just until flour mixture is moistened. Stir in remaining berries. Lightly grease griddle or nonstick skillet; heat over medium heat until very hot. Drop batter by 1/4 cups onto hot griddle, spreading batter gently to make 4-inch rounds. Cook pancakes 2-3 minutes. Turn pancakes over; cook 1-2 minutes longer. Transfer pancakes to cookie sheet in oven; keep warm. Repeat with remaining batter, greasing griddle if needed. Serve pancakes with blueberry sauce.

Eggplant Parmesan

From: Renee

Ingredients:
2 medium eggplant
12 oz cottage cheese
12 oz ricotta cheese
1 quart jar spaghetti sauce
1 egg
2 cups mozzarella cheese
Parmesan cheese

Slice eggplant into 1/4-inch slices and sprinkle each piece (both sides) with olive oil and garlic salt. Grill until tender and light brown. Mix ricotta cheese with egg. Cover bottom of dish with 1/2 jar of spaghetti sauce. Add layer of eggplant. Spread 1/2 cottage cheese, ricotta cheese and egg mixture on top of eggplant. Sprinkle with 1/2 the mozzarella cheese and some Parmesan. Repeat layers as needed.

Bake at 400 uncovered until hot and bubbling.

What I did differently from the recipe:
Renee recommended Tomato Basil spaghetti sauce. I used Tomato with Burgundy Wine because I had some in the pantry. I used a 9x13 pan also.

What I'll do differently next time:
I wouldn't mind having more eggplant. I used 2 medium and a small and I still think I could have used more. I also have heard of people breading the eggplant after grilling it and I wouldn't mind trying that too.

Verdict:
Thumbs up! Such an easy recipe and delicious! I had never had eggplant but had been wanting to try this recipe, and it was a winner for me. Stephen's sister Jennifer even tried it and had two servings! Oh yeah, and Brianna ate half of my first plate. So I'd say everyone would give it a thumbs up. Anything with that much pasta sauce and cheese can't be bad!!

Printable version:

Ingredients:
2 medium eggplant
12 oz cottage cheese
12 oz ricotta cheese
1 quart jar spaghetti sauce
1 egg
2 cups mozzarella cheese
Parmesan cheese

Slice eggplant into 1/4-inch slices and sprinkle each piece (both sides) with olive oil and garlic salt. Grill until tender and light brown. Mix ricotta cheese with egg. Cover bottom of dish with 1/2 jar of spaghetti sauce. Add layer of eggplant. Spread 1/2 cottage cheese, ricotta cheese and egg mixture on top of eggplant. Sprinkle with 1/2 the mozzarella cheese and some Parmesan. Repeat layers as needed. Bake at 400 uncovered until hot and bubbling.

Jam Twists

From: Betty Crocker's Creative Recipes with Bisquick

Ingredients:
2 cups Bisquick
2 Tbsp sugar
1 egg
1/4 cup milk or cold water
1/3 cup jam, jelly or preserves
1 Tbsp powdered sugar

Heat oven to 450. Mix baking mix, sugar, egg and milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 times. Roll dough into rectangle, 15x9 inches. Spread with jam.

Fold dough lengthwise into thirds; press edges together to seal securely. Cut into fifteen 1-inch strips. Twist ends of strips in opposite directions. Place on greased cookie sheet; press ends onto cookie sheet to fasten securely. Bake until light brown, 10-12 minutes. Sprinkle with powdered sugar.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. These were good, but I didn't think they were great. I wanted more jam than bread and it seemed like there was more bread than jam. I used blackberry and raspberry jam together and it was good. A little butter and the microwave made these better, I thought. These are definitely a good dessert or breakfast item (my favorite!) but I just thought they were a tiny bit dry.

Ingredients:
2 cups Bisquick
2 Tbsp sugar
1 egg
1/4 cup milk or cold water
1/3 cup jam, jelly or preserves
1 Tbsp powdered sugar

Heat oven to 450. Mix baking mix, sugar, egg and milk until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 8 times. Roll dough into rectangle, 15x9 inches. Spread with jam. Fold dough lengthwise into thirds; press edges together to seal securely. Cut into fifteen 1-inch strips. Twist ends of strips in opposite directions. Place on greased cookie sheet; press ends onto cookie sheet to fasten securely. Bake until light brown, 10-12 minutes. Sprinkle with powdered sugar.

Herbed Shrimp and Pasta

From: Southern Living Quick & Easy Weeknight Favorites

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.

What I did differently from the recipe:
I only used about 12 oz of shrimp and it was plenty. I also used much less parsley than called for - probably closer to 2 tablespoons, and I added broccoli because I had some to use. I added the broccoli at the same time as the shrimp.

What I'll do differently next time:
I will probably half the sauce. There was a lot of leftover sauce, and I will use it, but I think half would be plenty for 8 ounces of pasta.

Verdict:
Thumbs up! Come on, are you kidding? Any recipe with one cup of butter has to be incredible! It was very easy and super delicious. We scarfed it down with only sauce as leftovers. Sad. I did think it was a tiny bit plain (Stephen protests and says not to add a thing to it) so I added some mozzarella and Parmesan cheese and it was so good.

Printable version:

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.

Broccoli and Cheese Soup

From: ?? (on my computer as a document)

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth.

Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.

What I did differently from the recipe:
I added more potatoes, because I knew they'd be delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. It was a bit sweet for some reason, maybe the cheese, but it was very good. Also very easy which is always a thumbs up!

Printable version:

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth. Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.

Homemade Sloppy Joes

From: This website

Ingredients:
2 lbs ground beef
1 medium onion chopped
3/4 cup brown sugar
1 Tbsp prepared mustard
1/2 cup barbecue sauce
2 Tbsp ketchup

Brown ground beef and onion in a large skillet and drain.

Add other ingredients and simmer for 5 minutes. Serve on buns.

Freeze if desired!

What I did differently from the recipe:
Added extra ketchup at the end so it wasn't quite as sweet. Also, I used venison instead of beef of course.

What I'll do differently next time:
Would probably add a small can of tomato sauce because it was still quite sweet.

Verdict:
Thumbs up! I popped mine straight into freezer bags. You can thaw in the microwave or stovetop and put on buns when you get the craving. As for me, my hubby doesn't like sloppy joes so I can make one for solo dinner whenever I feel like it.

Printable version:

Ingredients:
2 lbs ground beef
1 medium onion chopped
3/4 cup brown sugar
1 Tbsp prepared mustard
1/2 cup barbecue sauce
2 Tbsp ketchup

Brown ground beef and onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns.

Ham and Cheese Pie

From: my mom (technically my sister emailed me the recipe, but it's mom's recipe)

Warning: This is one of those recipes that doesn't really have "technical" measurements. I made it just fine the first time I did it and I'm sure yours will be delicious too!

Ingredients:
pie crust
ham -- however much you think looks good
1 cup cheddar cheese
1/4 cup milk
1 egg salt and pepper to taste
1/4 cup onion

In a bowl, mix all ingredients. pour into pie crust. Bake at 350 until done.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!!! This is one of my favorite recipes of mom's and I'm so glad I finally made it! I used the Betty Crocker pie crust mix in a box because I had it in my pantry. Jenn uses frozen pie crust and makes two at a time. I don't know what mom uses but you could also make your own pie crust. As for the ham, I probably used between 1 1/2 - 2 cups of diced ham. Mine baked around 40 minutes before it was done.

Printable version:

Ingredients:
pie crust
ham -- however much you think looks good
1 cup cheddar cheese
1/4 cup milk
1 egg salt and pepper to taste
1/4 cup onion

In a bowl, mix all ingredients. pour into pie crust. Bake at 350 until done.

Vegetable Bean Soup

From: Taste of Home

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes.

Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I just thought it was okay, but I gave the recipe to mom because she wanted to make it in the future, so obviously it wasn't bad. Just not something I'll make again. It was definitely easy though, and I'd recommend making it.

Printable version:

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.

Texas Peach Pie

From: This website

Ingredients:
Pie crust
1 cup or 2 sticks cold butter, cut into slices
2 2/3 cups all purpose flour
1 tsp salt (unless you used salted butter)
7-8 Tbsp ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs. With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes. When you’re ready to assemble the pie, then divide dough in half. Roll out each half onto a lightly floured surface to the size of your baking dish. Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas peach filling:
1 1/4 cups sugar
1/3 cup flour
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
6-8 cups fresh sliced peaches (about 7-10 peaches)
1 1/2 to 2 tsp fresh lemon juice
3 Tbsp butter

Heat oven to 425. After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking. You may need extra peaches or you may have too many, it’s good to check before going further.

Mix the sugar, flour, cinnamon and vanilla. Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don’t worry about it being pretty, no one will notice the bottom. Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter.

Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust. Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.

What I did differently from the recipe:
Instead of making pie crust, I used some in a box that I needed to get out of the pantry. I did use two pie crusts, one for the bottom and one for the top. Don't worry, it was still delicious.

What I'll do differently next time:
Nothing, except perhaps use a different fruit if peaches aren't in season anymore.

Verdict:
Thumbs UP! I felt like this is the closest thing to Mrs. Smith I have ever been. Next time I will make the pie crust because I don't have any more in the pantry. This pie was absolutely delicious, although it is definitely sweet! I can only eat one small medium piece at a time. P.S. This is delicious for breakfast.

Ingredients:
Pie crust
1 cup or 2 sticks cold butter, cut into slices
2 2/3 cups all purpose flour
1 tsp salt (unless you used salted butter)
7-8 Tbsp ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs. With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes. When you’re ready to assemble the pie, then divide dough in half. Roll out each half onto a lightly floured surface to the size of your baking dish. Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas peach filling:
1 1/4 cups sugar
1/3 cup flour
1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
6-8 cups fresh sliced peaches (about 7-10 peaches)
1 1/2 to 2 tsp fresh lemon juice
3 Tbsp butter

Heat oven to 425. After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking. You may need extra peaches or you may have too many, it’s good to check before going further.

Mix the sugar, flour, cinnamon and vanilla. Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don’t worry about it being pretty, no one will notice the bottom. Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter. Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust. Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.

Plum Cake with Cinnamon Streusel

From: Sandhills Farm to Table newsletter

Ingredients:
8-10 small red plums, very ripe
3/4 cup butter
1 1/2 cups light brown sugar
3 eggs
1 1/2 cups yogurt
1 tsp vanilla
1/2 tsp nutmeg
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Cinnamon Streusel
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup flour

Glaze
1 Tbsp lemon juice
1/4 cup milk
1-2 cups powdered sugar

Heat oven to 350 and grease a 9x13 baking pan. Halve and pit the plums. Cut into quarters. Cream the butter and sugar. Beat in the eggs until lightened and fluffy. Beat in the vanilla and yogurt. Sift in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.

Pour half the batter into the pan and smooth it out. Stick half the plum quarters cut side down in a pattern. Pour the other half of the batter over the plums, and layer the rest of the plums on top.

Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums.

Bake for about 60 minutes or until a knife comes out clean. Let cool for 15 minutes.

Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.

What I did differently from the recipe:
I didn't have plain yogurt (I assume that's what the recipe calls for) so I used vanilla yogurt of Brianna's. Trust me, it didn't matter.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love dessert/breakfast items. Mine was a bit dry because I overcooked it by a few minutes but a microwave and butter fixed that problem right up! That was totally my fault; well, Brianna's fault really, but it's hard to mess this recipe up!

Printable version:

Ingredients:
8-10 small red plums, very ripe
3/4 cup butter
1 1/2 cups light brown sugar
3 eggs
1 1/2 cups yogurt
1 tsp vanilla
1/2 tsp nutmeg
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Cinnamon Streusel
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup flour

Glaze
1 Tbsp lemon juice
1/4 cup milk
1-2 cups powdered sugar

Heat oven to 350 and grease a 9x13 baking pan. Halve and pit the plums. Cut into quarters. Cream the butter and sugar. Beat in the eggs until lightened and fluffy. Beat in the vanilla and yogurt. Sift in the nutmeg, flour, salt, baking soda and powder. Beat until smooth.

Pour half the batter into the pan and smooth it out. Stick half the plum quarters cut side down in a pattern. Pour the other half of the batter over the plums, and layer the rest of the plums on top.

Mix the butter, brown sugar, flour and cinnamon until crumbly and sprinkle over plums.

Bake for about 60 minutes or until a knife comes out clean. Let cool for 15 minutes.

Whisk the milk, lemon juice and sugar together until it is a thin but spreadable consistency. Drizzle over cake. Serve warm but not hot.