1/2 cup butter
1/2 tsp salt
1 1/2 cup flour
4 cups fresh peaches
1 cup sugar
2 tbsp flour
1/4 tsp salt
1/2 tsp vanilla
1 cup sour cream
Topping (Added part way through the baking time)
1/3 cup sugar
1/4 cup butter
1/3 cup flour
1 tsp cinnamon
Crumble together the butter, salt and flour for the crust and press into a pie plate.
In a large bowl combine the sugar, flour and salt. Add the egg, vanilla and sour cream and mix well. Add the peaches and carefully stir until they are well coated with the mixture. Pour into the pie plate.
Bake at 400 for 15 minutes.
Reduce heat to 350 and bake for 20 minutes.
Combine the topping crumble ingredients and put on the pie. Make at 400 for 10 more minutes.
1 lb of any of the following or a mix; Green beans, brussel sprouts, potatoes, sweet potatoes, cauliflower, broccoli etc. Any vegetable that can hold up to being baked.
6-8 slices of bacon
Salt and pepper
Trim and chop your vegetables if needed into roughly 1 inch pieces and arrange in a single layer on a rimmed sheet pan. Cut the bacon slices into 4 pieces and arrange them over the top of the green beans. Drizzle with oil and season with the salt and pepper.
Bake at 425 turning halfway through until the veggies are well browned and the bacon has fully cooked and reached desired crispy-ness.
Broccoli and cauliflower: Bake around 45 minutes
Green beans and brussel sprouts: Bake 45 minutes to an hour
Sweet potatoes: Bake about 30-40 minutes
Regular potatoes: Bake 45 min to and hour depending on the size of the pieces
4-8 chicken thighs bone in, SKIN ON (v. important)
5 or so chunked up waxy potatoes like yukon gold or red
Favorite seasoning blend
Put all the ingredients into a large bowl. Drizzle a good amount of olive oil over everything. Add your seasoning and be generous. Mix it all until the chicken and potatoes are well seasoned. If it ends up bland this is the step where it went wrong.
Dump the whole lot onto a rimmed cookie sheet. Flip the chicken to be skin side down and work it into a single layer.
Bake at 425 for an hour. Turn the chicken and the potatoes over after 30 minutes. When the chicken skin is crispy and the potatoes are well browned and crunchy on the outside you are done.
If you over crowded your pan then increase the baking time until the chicken and potatoes are crispy chewy.
1 can lentils
1 can black beans
1 can niblet corn
1 cup chopped onion
1 red pepper finely chopped
3 stalks celery finely chopped
1 tbsp chopped cilantro
equal parts vinegar : sugar : oil (about 1/2 cup of each)
I also add a little hot sauce to taste
Mix it all together and try not to eat it all in one sitting. (yeah right!)
2 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
1/4 tsp vanilla
4 tbsp all purpose flour
1/4 tsp baking powder
pinch of salt
1 tbsp chocolate chips
In a microwave safe mug (small is ok, it only puffs a little bit) melt the butter. Make sure you stop when it has just melted or it will be too hot and will melt your chocolate chips…if you are like me and make poor life choices then let it sit to cool almost to room temp before you do the rest.
Add the sugars and vanilla and stir well.
Add the flour baking powder and salt and stir well.
Add chocolate chips and stir gently until just incorporated.
Microwave for 60-90 seconds until the chocolate chips have melted and it is hot. You can do less or more depending on how you want it to taste. Less and it will be gooey and delicious, more and it will be firmer and still delicious.
1 can old el paso refried beans (Black or brown)
500 ml cream cheese, softened
500 ml sour cream
1 small bottle old el paso taco sauce
1 500 ml jar of salsa
4-5 tomatoes, chopped
2 bell peppers, chopped
1/2 bunch green onions chopped
1 bag of tex mex shredded cheese
Layer 1: Refried beans, mix well and spread in the bottom of a 13×9 baking dish with a lid.
Layer 2: Beat together the cream cheese and sour cream until smooth. Spread over the bean layer. This layer is important. It’s the best tasting part! If you are lactose intolerant like my hubby then I feel so sorry for you. It’s ok, I’ll eat your portion. 😀
Layer 3: Pour the taco sauce over the cream cheese and sour cream layer. Shake the pan to get it evenly distributed.
Layer 4: Dump as much or as little salsa as you want. You are looking for an even layer over the taco sauce.
Layer 5: I tend to jumble all the chopped veggies together and put it down as one layer on top of the salsa layer.
Layer 6: Cheese! Oh god the cheese is the best part. Either use a store bought mix or make your own.
Layer 7: Green onions, because they are tasty and pretty.
Refrigerate for a few hours if you can wait that long. It will last ok overnight but may get a bit watery. If this is a concern then refrigerate the first 2 layers in the pan and the rest of the ingredients separately then assemble just before you are going to eat it.
Serve with your favorite tostito chips. I love it with the hint of lime ones. Delish!
Jazz it up a bit: In the veggie layer add some finely chopped fresh or pickled jalapeno and a squirt of lime juice.