My Aunt Lynn’s Peach Pie


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 egg
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. 

Saltine Toffee (AKA Christmas Crack


  • 4 ounces saltine crackers (one sleeve)
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans (optional)


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Line cookie sheet with saltine crackers in single layer.
  3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
  4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Baked Veggies w/Bacon

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
olive oil
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

Crack Chicken and Potatoes

4-8 chicken thighs bone in, SKIN ON (v. important)
5 or so chunked up waxy potatoes like yukon gold or red
Olive Oil
Seasoning salt
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.