Yummy Peach Dessert

This year, I have really craved peaches and tried to have them as much as possible. It's a shame that they are only fresh and good for a couple of months. This was our favorite way to eat peaches this year -- I made it once, and Ben begged to have it again! It's delicious and super easy too!

Crust:

2/3 cup butter

1/2 cup brown sugar

2 1/2 cups graham cracker crumbs

Filling:

3 2/3 cup powdered sugar

8 oz. cream cheese

1/4 cup butter

4 oz. cool whip, softened

Mix ingredients for crust. Press on bottom of 9x13 pan. Bake at 375 for 5 minutes. Cool completely. Mix filling ingredients. Spread over top of crust. Top with fresh peaches, peeled and sliced (I used 6).

Aussie Chicken

I got this recipe from my sister-in-law and it has become a staple at our house. Apparently it's a knock-off from the Outback Menu. It's sweet and tangy with a honey mustard sauce, bacon, and mushrooms. Hope you enjoy!

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness (I buy the Purdue frozen Costco breasts and skip the pounding)
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Cauliflower Pasta

One of our family FAVORITES.

1 large Cauliflower
1 medium yellow onion, chopped
2 T. Olive Oil
2 T. Butter
3 Cloves Garlic, minced
1/2 teaspoon red pepper flakes
Salt and Pepper, to taste
1lb Rigatoni (or whichever pasta you prefer)

Wash the cauliflower. Break off all of the leaves and large portion of the stem. Break the cauliflower florets into individual pieces. Boil the cauliflower, in salted water, until you can easily put a fork through it. (I use a pressure cooker). Meanwhile, add the olive oil and butter to a large pan. On medium-high heat add the yellow onion, garlic and red pepper. Add salt. When the cauliflower is ready add it to the onion mixture and cook for 5-7 minutes mashing all of the cauliflower. Mix cauliflower mixture with pasta and serve.

*If you have any additional questions about the recipe just let me know.

Fettuccine Bolognese

One of my favorite crock pot recipes. It takes about 30 minutes to fix before you put it in the slow cooker, but it makes A LOT that can be stored in the freezer for up to 3 months!

2 T. Olive Oil
2 oz (60 g) Pancetta, chopped
2 small Yellow Onions, finely chopped
2 Carrots, finely chopped
1 stalk Celery, finely chopped
3 lb Ground Beef
2 cups, Beef broth
1 1/2 cups, Dry red wine (I just use cooking wine from the condiment section).
1 can (28 oz/875 g) Crushed plum (Roma) tomatoes
1/2 cup Milk
Salt and freshly ground pepper
1 lb Fettuccine or Linguini, whichever your prefer
1/2 cup Parmesan cheese

1. Saute the ingredients. In a large frying pan over medium-high heat, warm the oil. Add teh pancetta and saute until it begins to render its fat, about 1 minute. Add the onions, carrots, and celery and saute until the onions are translucent, about 5 minutes. Add the beef and cook, breaking up the meat with a wooden sppon, until it is no longer red, about 7 minutes. Transfer to the slow cooker. Add the broth and wine to the pan and raise the heat to high. Bring to a boil and deglaze the pan, stirring to scrape up the browned bits on teh pan bottom. Pour the liquid into the slow cooker along with the tomateos and sitr to combine.

2. Cook the sauce. Cover and cook the sauce on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Add the milk, stirring to combine. Cover and continue cooking for 20 minutes longer. Season to taste with salt and pepper.

3. Cook the pasta. Bring a large pot of water to a boil. Add 2 tablesppons salt and the pasta. Cook, stiring occasionally to prevent sticking, until al dente, according to the package directions. Drain, return the pasta to teh pot, and toss gently with 2 cups of the sauce. Serve, passing the Paremsan at the table.

Storage Tip: Let the remaining Bolognese sauce cool to room temperature. Store in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.