Sweet potato casserole

 

 Baked Chicken Drumsticks

Ingredients

• 
  2 pounds chicken drumsticks
• 2 tablespoons avocado oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chopped parsley
• ½ teaspoon salt
• ½ teaspoon cracked pepper

Instructions

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
4. Serve immediately.

Peach Cobbler

 Ingredients:

5 peaches, peeled, cored and sliced (about 4 cups)

3/4 cup sugar

1/4 tsp salt

(or 1 quart jar canned peaches)

For batter:

6 Tbs butter

1 cup flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk

ground cinnamon

Directions:

1. Add sliced peaches, sugar and salt to saucepan and stir to combine. (If using canned peaches, skip steps 1 &2 and follow the direction starting at step 3)

2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl mix together the flour, sugar, baking powder and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.

5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe from betterfromscratch.com

Fresh Peach Pie

Ingredients:

2 cups boiling water

1/2 cup cold water

2 1/2 cups sugar

3/4 cup cornstarch

1/8 tsp salt

1/4 cup lemon juice

1 Tbs butter

1 package orange jello

sliced peaches

whipped cream

pie shells

Directions:

Bring two cups of water to a boil in a medium saucepan. In another bowl, make a paste by mixing the 1/2 cup water, sugar, cornstarch and salt.

Pour this paste into boiling water and cook over MEDIUM heat, stirring constantly, until the mixture is VERY THICK, about ten minutes.

Add Jello to mixture and continue cooking for one more minute.

Remove from heat and mix in lemon juice and butter. Chill thoroughly.

Slice about 4 cups or more of fresh peaches for one pie. Carefully (so peaches are not mashed) stir in 1/3 of glaze mixture into the peaches for one pie until peaches are thoroughly coated.

Spoon into 9-inch baked and cooled pie shell and cover with sweetened whipped cream.

Chill.

-Glaze may be stored for several days. It may also be used instead of sugar to sweeten a bowl of peaches.

-Yields 3 to 4 pies

Toasted Oat Granola

TOAST:

 3 cups regular oats (not quick)

1 cup slivered almonds

1 cup whole cashews

1 1/2 tsp ground cinnamon

1 tsp kosher salt

COMBINE:

1 cup dried, chopped cherries (or any dried fruit)

1 cup shredded coconut

1/2 cup brown sugar

STIR IN:

2/3 cup pure maple syrup

2 TBSP veg. oil

After cooking: 1 cup golden raisins. 

Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins. 

Mousse do Maracuja (Passion Fruit Mousse)

-1 can La Lechera sweetened condensed milk (14oz)

-1 can Media Crema (7.6 oz)

-Passion Fruit pulp, defrosted (7 oz, usually half of package)

Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.

-1 1/4 cups passion fruit pulp, defrosted

-1 can (14 oz) sweetened condensed milk

-4 cups heavy cream

Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.

Crock Pot Italian Chicken-Gluten Free

ADD to crock pot, mix and turn on high for 5-6 hours:

 3-5 chicken breasts, salt and peppered

2 cups milk

2 cups chicken broth

1-2 TBS Italian seasoning

1-2 TBS ranch seasoning and salad dressing mix

4 TBS butter

1 onion, sauted

3 cloves garlic, sauted

1 lb mushrooms, sauted

ADD to crock pot at the end, mix

8 oz cream cheese, softened

1/4 cup cornstarch mixed in 1/2 cup water (to thicken)

Delicious Salad

Equal parts romaine and red leaf (1 large handful per person)

Grape tomatoes (I quarter them)
Toasted Pine nuts
Dried cranberries (when they're in season, I use pomegranate seeds instead)
Feta cheese
Red onion, diced
Croutons (if there's an Herb crouton option, I use that, otherwise I try to get a plain buttered crouton, something without a lot of extra flavors, it's there for the crunch)

Vinaigrette

1/2 cup canola oil
5 tbsp seasoned rice vinegar
1 tbsp red wine vinegar
2 cloves of garlic, minced
2 tsp Black pepper to taste

I vinaigrette in a tupperware, shake it up, put it in fridge for a few hours so the flavors can combine, then pour over the salad and toss.

For 10 people: big head of romaine, 2 heads of red leaf, and a double recipe of the vinaigrette

Recipe from a friend

Vanilla Creme Brulee

 Ingredients:

2 cups heavy cream

1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup sugar, plus more for topping

Directions:

Heat oven to 325 degrees. 

In saucepan or microwave, combine cream and salt, and heat over low until just hot (do not boil). Remove from heat. Add vanilla.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill dish with boiling water halfway up the sides of the dishes.

Bake 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on boiler. Cook until sugar melts and browns, about 5 minutes. Serve right away. (Or brown sugar with torch.)

Bacon Quiche

1 homemade or refrigerated pie crust, placed in 9-inch pie plate.

1 1/4 cups half-and-half (or 1/2 milk 1/2 cream mixture)

5 eggs, slightly beaten

salt/pepper to taste

8 slices bacon, crisply cooked, crumbled (3/4 cup). (Cook in oven 400 degrees, 15-20 minutes.)

any other mix-ins (sauteed onions, mushrooms and/or bell peppers, spinach)

1 1/4 cups grated cheese (any type)

Directions:

Optional: Cook pie crust 400 degrees for 8 minutes to avoid a soggy bottom. (Especially if adding high moisture ingredients like mushrooms or spinach.)

In medium bowl, mix together milk/cream, eggs and S/P. Layer bacon, any mix-ins and cheese in crust-lined plate. Pour egg mixture over top.

Bake 40-50 minutes or until knife inserted comes out clean.