Peaches 'n' Cream Dessert Pizza

I made this yummy dessert last week and Frontier Man especially liked it. This is how you put it together...

First you seperate the crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. (I have a stand alone pizza cooker and so I used that for 8 minutes)

Cool slightly on a wire rack. In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling.

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. (again I used the pizza cooker at 12 minutes) Cool.

Cut into wedges. ENJOY!

( Refrigerate leftovers -if you have any!)

Peaches 'n' Cream Dessert Pizza

Ingredients:

• 1 tube (8 ounces) refrigerated crescent roll dough
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 1 can (21 ounces) peach pie filling
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 3 tablespoons cold butter
• 1/2 cup sliced almonds

Directions:

Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool slightly on a wire rack.
    In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. Top with pie filling. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over peaches. Top with almonds. Bake for 20-25 minutes or until golden brown. Cool. Cut into wedges. Refrigerate leftovers.

Apple-Maple Jam recipe and pictures

 

I was asked to share the recipe of the Apple-Maple jam and so here it is, along with a few pictures on jam day!

 

Notice the apples stay nice if you add Fruit Fresh to your bowl of water

 

 

A manual chopper works well and gets the pieces just the right size...

 

The mixture boiling up to jel point (I like mine pretty thick so I let it cook longer) and the dark in the apples is from the maple, cin., nutmeg, etc.

 

Ready to eat!

 

 

 

Recipe Ingredients

• 7 cups Apples (Peeled & Cored)
• 6 cups Sugar
• 1 cup Maple Syrup
• 1 tsp Cinnamon
• 1 tsp Allspice
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Cloves

Instructions:
Combine all ingredients in a large sauce pot.
Bring slowly to a boil.
Cook rapidly to jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 8 half pints

Yellow Squash Casserole

2 lbs yellow squash (4-5 medium)
1 large onion
1/4 cup butter
2 Tbsp flour
1 Tbsp chopped fresh dill
1 1/2 tsp salt
Pepper to taste
3 eggs
1 1/4 cups milk
1 cup shredded Monterey Jack cheese
1 cup coarsely-crushed butter crackers (Ritz)
2 Tbsp butter, melted

Trim and slice squash. Slice onion and separate rings. Saute both in the 1/4 cup butter in a large saucepan or skillet, until they are mostly soft (6-8 minutes).

Stir flour, dill, salt and pepper into squash and onions. Transfer mixture to a greased 9 x 13 pan.

Whisk eggs and milk together and pour over the vegetables. Sprinkle with cheese.

Bake at 325 degrees for 40 minutes. Combine the crushed crackers and 2 Tbsp butter and sprinkle over the casserole. Bake an additional 10 minutes.

Let casserole set for 10 minutes before serving.

Pecan Pie Bites

This is a good recipes for showers, parties, etc. These are very good with no mess. I make these a holiday get togethers because pecan pie can be a bit messy. These can be eaten with your hands.

Pecan Pie Bites

1 8oz package cream cheese (I wouldn't use reduced fat) softened
1 c flour
1 stick butter softened
1 c. brown sugar
1 tbsp butter
1 egg
1 tbsp vanilla
1 c chopped pecans
1 c. chocolate chips,(dark or milk, whatever you like)

Combine cream cheese, flour and butter in mixer bowl. Mix at speed 2 until dough is a somewhat smooth mixture with few lumps.
Refridgerate dough for about 20 minutes.
Using a tablespoon, put about 1 tbsp of the mixture into each cup of a mini muffin tin. (You'll need two muffin tins.)
Press mixture into bottom and sides of each cup, making sure the dough reaches the top of each cup.
Combine brown sugar, 1 tbsp butter, egg, vanilla and pecans into mixer bowl, mix at speed 2 until well combined.
Fill each muffin cup about 2/3 of the way up.
Bake in a 350 degree oven for 20 to 25 minutes, until mixture is set.
Let cool on baking rack.
Once bites are cooled, melt chocolate and drizzle over the bites. (I like to put my baking rack over a large piece of parchment or wax paper for this.)

Let chocolate harden and enjoy

Magic Cookie Bars

Magic Cookie Bars Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) butter or margarine, melted 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 2 cups (12 ounces) semi-sweet chocolate chips -I used butterscotch 1 1/3 cups flaked coconut 1 cup chopped nuts -I used pecans

Directions:

	Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
	Pour EAGLE BRAND® evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
	Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Olive Garden's Mushroom Ravioli in Cream Sauce

Death by Caramel Bars

Dew Apple Dumplings

Fresh Green Beans, One Way

Fresh Green Beans, One Way

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Thanks for the recipe Pioneerwoman!

Delicious Italian Casserole