I absolutely LOVE fresh peaches. They’re SO GOOD this year. And for the first time EVER, I decided to make Peach Butter. (you know, like Apple Butter…but with peaches!) And it turned out SO delicious, I wanted to share it with you!
15 Ripe Peaches
2 tsp Cinnamon
1/4 tsp Cloves
1/8 tsp Allspice
2-3 tsp Lemon Juice
1.5 cups sugar
Bring a pot of water to a boil, and place peaches in the water for 1 minute. (it’s best to use ripe peaches)
Immediately place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! (You can use a regular peeler and skip the boiling/ice method, if you prefer)
Cut the peaches into slices, and place in blender. Blend until smooth.
Place the pureed peaches and lemon juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar. DO NOT COVER!
Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
I used half-pint jars, and left about 1/4 inch at the top. Wipe the top edge of the jars to make sure it was nice and clean so those lids seal well!
Keep the lids in hot water until ready to use.
Once the jars are filled with peach butter, put the hot lids and rings on them and place them in a hot water bath. Make sure the jars are covered by an inch of boiling water. Let them cook for 15 minutes.
Carefully lift the jars out of the boiling water, (I used tongs to get them out) and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, they’re good. Tighten the rings all the way.
Actually, this recipe came from my mom’s cousin, Peggy. So I guess you could say it’s an old family recipe. And I just LOVE fresh peaches this time of year, don’t you? They’re sweet and juicy and I can’t get enough of them. This is a great way to use a few (well…9 or 10). Enjoy!
1 stick butter
1 cup flour
1 cup milk
2 cups sugar (separated)
2 tsp baking powder
1 tsp vanilla
4-5 cups fruit
Preheat oven to 350. Place stick of butter in 9×13 pan and put in the preheating oven until it’s melted. Meanwhile, mix together flour, milk, 1 cup of sugar, vanilla & baking powder. Remove pan from oven carefully (because it’s hot!) Pour flour mixture over melted butter. Put fruit (I’m using peaches) over mixture. Sprinkle the other cup of sugar over the top. I also sprinkle a little cinnamon, nutmeg, and cloves. Bake 30-35 minutes until golden brown. Serve with a scoop of vanilla ice cream when warm!
It’s not secret that I LOVE Michigan Blueberries! I eat them by the handfuls all day long during blueberry season. Beyond Blueberry Muffins and Blueberry Buckle, what else can you do with them? Try this!
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 TBS fresh lemon juice
2 TBS cornstarch, mixed with 2 TBS cold water
1/2 tsp vanilla
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
It’s BLUEBERRY season, y’all! Got this recipe straight off the Bowerman Blueberry website! Get pickin! Then make this immediately. It’s super easy and tastes even better with a dollop of whipped cream on top!
My sister passed this recipe on to the family and said it tastes amazingly like our family’s favorite breakfast casserole! But they’re individual and can be an easy grab and go on busy (when we get there) mornings!
1 pkg stuffing mix
1 dozen eggs
3 TBS real bacon bits
½ cup shredded cheddar cheese
Heat oven to 400. Prepare stuffing as directed (skipping the stand time)
Spray 12 muffin cups
Press 1/4 cup stuffing onto bottom and up sides of each cup
Place muffin pan on baking sheet
Add 1 egg to each cup
Top with bacon and cheese.
Bake 20 minutes until whites are firm and yolks are cooked to desired doneness. (I swirl a fork in each one to break the yolk and mix it with the white)
Summer is the time for cool salads. For some reason a few weeks ago, my mom and I started talking about this macaroni salad my brother-in-law Jim used to make for family reunions or afternoons at the lake. If you don’t like tuna, you could use pulled rotisserie chicken. But this is the original. 🙂 My brother-in-law was making this before “Pasta Salad” was all the rage! That’s why it’s called Macaroni salad.
4 cups Macaroni 1-1½ cups Hellman’s Mayonnaise 1 packet dry ranch dressing mix 1 bag frozen peas slightly steamed ½ tsp onion powder 1 12oz can of tuna
Cook and cool macaroni. Meanwhile, mix everything but the peas together. Stir macaroni into sauce. Once mixed. Gently fold in peas.
We visited a friend’s boat the other day and they had made a batch of these. I can’t tell you the last time I had them! So I dug up my old recipe and made some the next day! They taste like my teen years. And you don’t have to heat up your oven!
2 cups sugar
½ cup milk
1 stick unsalted butter
¼ cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 TBS pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container.
Everyone loves pasta salad, right? But I’m telling you, this one (which apparently came from a mistake) is my absolute favorite. I crave this more than any other pasta salad I’ve ever had. The ingredients are so unique that it gives it a sweet and savory flavor. But my mom swears she never made it the way I make it. She said her original recipe did NOT have green olives in it, but she can’t remember what it had instead. So I just make it like this. And since Memorial Day weekend is coming up, it’s about to be pasta salad season! Enjoy!
2 boxes of tri-colored pasta (cooked and drained)
2-3 cups of red seedless grapes (washed and loose)
2 cups cooked shredded chicken breast (or pulled rotisserie chicken)
6 oz jar sliced salad olives drained (I know it’s weird, but I pitch all the pimentos)
Hellman’s Light Mayo – 4-6 spatula dollops
2 Tbs or more Red Wine Vinegar
1 tsp dill
1 tsp garlic powder
1 Tbs sugar
1/2 tsp onion powder
Put first 4 ingredients in large bowl and chill
Whisk sauce ingredients together until it looks like salad dressing
Fold into pasta salad
Refrigerate 2-4 hours or overnight. The longer the better!
A couple weeks ago, The Captain and I got some pizza dough balls from Vitale’s to make our own pizzas and cheesy bread. Well, I had one left over, and I thought “I wonder if you can make cinnamon rolls with pizza dough” Well, you can and I did. I think you should, too! I think the hardest part of making cinnamon rolls is the dough, right? So why not skip a step and make these. They were delicious!
FOR THE CINNAMON ROLLS:
4Tablespoons butter, melted, plus more for greasing pan
1poundhomemade or store-bought pizza dough, at room temp
FOR THE GLAZE:
4Tablespoonsbutter, room temp
6Tablespoonshot water (until desired consistency)
Preheat the oven to 375ºF. Grease an 8×11-inch baking dish with butter.
In a small bowl, stir together the cinnamon and sugar.
Lightly flour your work surface then roll out the dough into a 16×10-inch rectangle. Brush the dough all over with the melted butter then sprinkle it with the cinnamon-sugar mixture. Starting at the long end closest to you, tightly roll the dough into a log. Cut the log into 12 rolls, about 1 1/2-inches each. Arrange each roll in the prepared baking dish about 1 inch apart.
Bake the rolls for 20 to 25 minutes until the dough is fully cooked. Remove the rolls from the oven and let them cool slightly while you make the glaze. Keep an eye on the rolls so they don’t get too done. Pizza dough is more dense than some other doughs, so you don’t want it to get hard!
MAKING THE GLAZE:
In a medium bowl, stir together the butter, powdered sugar and vanilla. Whisk in hot water a tablespoon at a time until the glaze reaches desired consistency. Drizzle over slightly warm rolls and serve.
My sister sent me this recipe from her “Quarantine Recipe Swap” group. She said it was delicious. And since the temp keeps falling back into the 50s, you might want to try it now!
3 medium or 2 large chicken breasts
1 8oz pkg cream cheese
1 can of corn (not drained)
1 can of black beans (drained and rinsed)
1 packet ranch dressing powder mix
1 can of rotel
1 TBS cumin
1 tsp chili powder
1 tsp onion powder
Shredded cheese for topping each bowl
Combine all ingredients in crock-pot.
Cook on low 6-8 hours.
Shred chicken once cooked.
Top with cheddar and serve.