Peach Crisp

Here ya go, Gen!

Fruit Crisp (from Better Homes and Gardens Cookbook)

5 cups sliced, peeled cooking apples, pears, peaches, or apricots (for my family I use 2- 15.25 oz. cans of sliced peaches)
2 to 4 tablespoons granulated sugar (I don't use this for canned peaches--they're plenty sweet)
1/2 cup regular rolled oats (I always have quick cooking oats and use those)
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine


FOR FILLING:
Place fruit in a 2-quart square baking dish. Stir in sugar (for peaches I like to add a little cinnamon instead).

FOR TOPPING:
In medium bowl combine the oats, brown sugar, flour and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle topping over filling. (I use this topping on pies too. We really like it on apple pie and I just tried it on a cherry pie--YUM!)

Bake in a 375 degree over for 30 to 35 minutes or until fruit is tender and topping is golden.

Makes 6 servings.

Recipes

Here are a couple very yummy recipes I did at Thanksgiving and Today For Christmas.

The first one is from Weight Watchers. YEAH and It is very very good.

Green Beans with Mushrooms and Crisp Onion Crumbs
side dishes

POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy

A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too.

Ingredients
2 Tbsp unsalted butter, divided
3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
2 Tbsp dehydrated onion flakes, minced
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced

Instructions
To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.

Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until lightly golden and tender, about 6 minutes.

Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer to a serving platter; sprinkle with crumbs. Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.

(Our Changes to this recipe were : We used Italian Bread crumb and no onion cause we ran out:-)Fresh onion may be good in this recipe )

Here is the Second one. The Kids really likes this one and So did Bro Dustin Hays :-)
I got this one from Familyfun.com

Pilgrim Pies

Ingredients

PUMPKIN COOKIES
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

FILLING/CREAM CHEESE FROSTING
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 to 5 cups confectioners' sugar

Instructions
Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.

To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.



Hope you enjoy
Cathy

I would just like to say that I would appreciate Sis. Emily's peach Cobbler.

~genesis

Recipe and Menu ideas

So I was talking to Haley and we thought we would start a blog with recipes and Menu Ideas for anyone who may want them. If you want to become a contributor just e-mail me and I will add you. We want Ideas, recipes and much more so we all can eat yummy food. I know I get tired of the same thing all the time. I hope this blog works and I hope people help.
Cathy

OH BE SURE TO GIVE CREDIT TO ALL SOURCES OF THE RECIPE