Peach Pecan Pancake Topping
I love breakfast for dinner. I love the aroma of bacon frying, the sweetness of some foods mixed with the saltiness of others, the sound of milk being poured into a glass, and the feel of a warm biscuit in my hand.
Breakfast is something difficult to do well at breakfast time. Well, it is for me. Seriously, I am barely coherent before noon, let alone be able to time out so the eggs are perfectly warm at the same time the biscuits are ready for buttering.
Last night we had breakfast with all the goodies: scrambled eggs, pancakes, toast, bacon and home fries. It was amazing. And to add just a little bit of special flavor to the meal I made a Peach Pecan Pancake topping.
I wish I had a picture of the topping. It wasn't that I didn't want to take the picture... Actually, that is exactly why you do not have a picture. I make horrible inartistic pancakes. They are lopsided. They taste fantastic, but look like something that was a mistake!
So enjoy the recipe without the picture... Its easy peasy, and everyone will enjoy! Use any leftovers on vanilla bean ice cream!!
Peach Pecan Pancake Topping
*1 can peaches, with juice
*2 tablespoons honey
*1/2 teaspoon cinnamon
*1/4 cup chopped pecans
*2 teaspoons cornstarch
*1 tablespoon water
Coarsely chop peaches; reserve juice.
In saucepan mix peaches and juice with pecans, honey and cinnamon.
Dissolve cornstarch in water; add to peaches. Heat on medium heat until mixture boils and thickens, about 4-5 minutes.
Spoon 1/3 cup over hot pancakes.
If My Dog Was a Teacher...
This is what we would be taught... (although I am sure other animals can teach just a brilliantly, these are the things that Milo said I should know...)
When loved ones come home, always run to greet them.
Never pass up an opportunity to go for a joyride.
Allow the experience of fresh air and wind in your face to be pure ecstasy.
When it's in your best interest, practice obedience.
Let others know when they have invaded your territory.
Take naps and stretch before rising.
Run, romp, and play daily.
Thrive on attention and let people touch you.
Avoid biting when a simple growl will do.
On warm days, stop to lie on your back on the grass.
On hot days drink lots of water and lie under a shady tree.
When you are happy, dance around and wag your entire body.
No matter how often you're scolded, don't buy into the guilt thing and pout; run right back and make friends.
Delight in the simple joy of a long walk.
Eat with gusto and enthusiasm.
Stop when you have had enough.
Be loyal.
Never pretend to be something you're not.
If what you want lies buried, dig until you find it.
When someone is having a bad day, be silent, sit close by, and nuzzle them gently.
Easy Slow Cooker Chicken with Potatoes
Some days just ask for being lazy. You know, snuggled under a blanket, watching movies or reading a book, and worrying about nothing. On those types of days (and also on the uber busy days I do not have time to even think, just do) I have an abundance of slow cooker recipes which I choose from.
This is a new one, and just amazingly tasty. It will be added to my rotation!
Easy Chicken With Potatoes
* 4 boneless, skinless chicken breast halves (thighs will work just as well)
* 1/2 cup Italian salad dressing
* 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
* 1/2 cup grated Parmesan or Romano cheese
* 4 to 6 medium potatoes (or 4 large), peeled and cut into wedges or thick slices (russett, idaho or yukon work fantastically)
Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese. Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.
**The carrots are simply baby carrots, steamed in the microwave with a little water until tender, then drained well and mixed with butter, brown sugar and honey.
Zuppa Toscana Soup
Indian Summer has come and gone leaving us with the gray cold days of late fall. There is nothing I dislike more than being cold! In order to warm up, lots and lots of comforting foods are made during the next 3 months. The soup I made is one of my staples. It is easy to make and warms up easily the next day for lunch!!
Zuppa Toscana Soup
* 1 lb. spicy Italian sausage – crumbled
* 1/2 lb. smoked bacon – chopped
* (3) 14.5 oz. cans chicken broth
* 4 lg. russet potatoes – scrubbed clean, cubed
* 2 garlic cloves – peeled, crushed
* 1 yellow onion – peeled, chopped
* 2 cups chopped kale
* 2 cup heavy whipping cream
* salt and white pepper – to taste
Brown sausage in a pan over medium, breaking up into small pieces as it cooks. Drain sausage and set to the side. Spoon off any grease left in the pan.
Brown bacon in a the same pan over medium until crispy. Drain bacon and set to the side.
Using the bacon grease remaining, saute the onion until translucent.
Place broth, garlic, potatoes and sauted onion in a large dutch oven. Simmer over medium heat until potatoes are tender; around 30 minutes.
Add sausage and bacon to the soup. Simmer until heated through.
Add kale and cream and lightly season with salt and pepper. Heat thoroughly until the kale slightly wilts.
The Perfect Pumpkin Pie
I have to admit I have never made a Pumpkin Pie before. I have never made pumpkin fudge, cheesecake, bars, etc, either. I am not a pumpkin enthusiast. But, I have a small human who has some how been born with the pumpkin gene. So for him, I tried to make my very first pumpkin pie.
I always like to do a dry run of new recipes prior to a big celebration. And, since this was my very first can of pumpkin to open, I went the chicken way out and tried the recipe on the can. All in all it turned out marvelous. He was pleased, therefore I was pleased as well. Yay, me!!
However I have a trick for my next pumpkin pie given to me by my friend MacKenzie. She suggested I use phyllo for the crust, but with a twist. During the buttering of the phyllo layers sprinkle with a combination of cinnamon and sugar for extra goodness. I shall be trying this next week when I make my Thanksgiving Pumpkin Pie!! ;)
The Perfect Pumpkin Pie
* 1 (15 ounce) can pumpkin
* 1 (14 ounce) can Sweetened Condensed Milk
* 2 large eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool for at least two hours before serving. All leftovers should be covered and stored in the refrigerator.
Yummy, Creamy Coconut Pie
There is one pie I adore, but I never make as I am the only one in the house who likes it. In other words, if it is made, I must eat the whole thing. I am rather partial to the clothing I have in my closet, so I refrain from cooking things only I enjoy for this reason. :)
But today I just had to make one of these delish pies to enjoy! :) I rationalized that I had one pie shell left in the freezer so I had to make 'something'. As I had all the ingredients on hand -how fortuitous- then yay!! coconut cream pie!
Coconut Cream Pie
* 3 cups half-and-half
* 2 eggs
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1 cup flaked coconut, toasted
* 1 teaspoon vanilla extract
* 1 (9 inch, deep dish) pie shell, baked
* 1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
*To toast coconut, spread in an ungreased pan and bake at 350 degrees for 5 minutes, or until golden brown.
