Peach Pie
The peaches that we bought last week are finally ready to start eating, and we are excited to get some things made with them.  Today JM and I made peach jam, peach pie and froze some peaches for pies and cobbler.  I thought I would share the pie recipe that I used today.

We started with these yummy peaches!  I bought a box of canning peaches at our local grocery store last week, and have been patiently (?) waiting for them to ripen.

Here are the ingredients that we started with today.  I decided to use a different pie crust recipe today for something different.

Pie Crust:
2 cups of flour
1 cup of chilled Crisco
Dash of salt
1/2 cup of cold water

Start with your flour and salt in a large bowl and add Crisco with a pastry blender or knife.  Then stir in the water and roll out your crust.  This recipe makes a double crust.

Next make your pie filling.  I used 4 cups of fresh peaches, 1 cup of sugar, a little cinnamon, and 3 tablespoons of tapioca.  Mix all this together and put in your pie crust.  Then add the top crust to your pie and seal the edges.  Don't forget to put vent holes in the top.

The peach pie before baking.

The finished product!

Enjoy your dessert!!!!

Strawberry Jam

JM and I made Jam today from some of our delicious strawberries.  This is the recipe that we used.

We started out with these amazing berries.

We washed, cut up and mashed enough strawberries to make five cups.

This is what your mash should look like.

I added 1 package of Sure-Jell to the mash and brought it to a rolling boil.  Then, I added 7 cups of sugar and brought it to a rolling boil for 1 minute.  It was then ready to be put into the jelly jars. 

The jars were waiting with hot water in them (which gets poured out when you are ready to fill.)  The lids were also soaking in hot water.  This helps the jars seal after you fill them.  Our batch yielded 9 jars of jam.  We can enjoy these wonderful strawberries this winter also.

Cut out Sugar Cookies

My aunt makes this cut out cookie recipe for every holiday.  My son and I made "easter egg" cookies today.  I am still perfecting the recipe for myself, but my aunt's always turn out perfect.

This is what you will need.
1 cup Sugar                                             1/2 cup Ole
1 Egg                                                       1 tsp. Vanilla
2 2/3 cups Flour                                     1 tsp. Almond extract
1 tsp Baking Powder                              1/2 tsp. Salt
1/2 tsp. Baking Soda                              1/4 tsp. Nutmeg
1/2 cup Sour Cream

Roll dough out on a floured surface to about 1/8 in thick and cut out in desired shape.  Place on baking sheet and bake at 350 degrees for about 10 minutes or when cookie springs back when touched.  Let cool and frost with your favorite frosting.

 Cream Ole and sugar.  I use my KitchenAid mixer because I love my mixer.

Add your egg.

Next add the sour cream.

Then I added the remaining ingredients except for the flour.

Last, I mixed in the flour.

This is what your dough will look like.  It will be sticky.  Make sure you flour your rolling pin also to prevent the dough from sticking.

Roll out the dough and begin to cut out the cookies.

Then you are ready to bake the first pan of cookies.  I usually have two pans going in order to give me something to get ready while the others are baking.  Patience is not my strong suit!  :-)

Let them cool completely before frosting.  This recipe yields about 3 dozen cookies.  My aunt usually doubles the recipe to make enough to give away.

Then the fun begins!  You get to frost them with the pretty colored frosting.  JM was disappointed today that we didn't have any pastel colored sprinkles to go with our frosting.  Sugar cookies taste so much better with sprinkles.  But, we managed to get them frosted without and a few of them were even eaten.......who knew that they were still edible. 

And finally, the finished cookies.  We also packed some up and delivered them to my aunts.  The Easter Bunny will be proud!!

Scalloped Corn

This recipe for scalloped corn is not your "usual" scalloped corn recipe.  It is the recipe that my mother made when I was growing up, and the one the my son loves as well.

The ingredients!

Here is what you will need:

1 - 15 oz. can of Cream Style Corn
1 - 8.75 oz. can of Whole Kernal Corn
1-1 1/2 cups of Rotini Macaroni cooked
6-8 oz. of Velveeta Cheese cubed
Regular potato chips
Baking dish

Preheat the oven to 350 degrees.

First, combine the Cream Style Corn and the Whole Kernal Corn in your baking dish.

Next, add your cubed Velveeta Cheese.

Then stir in the cooked Rotini macaroni.

Finally, top with crushed potato chips.  If you have a hard time getting your kids (or husband) to eat vegetables, this is sure to lure them in.

Now you are ready to bake the mixture at 350 for 45 min to 1 hour.

And Ta-Da......cheesy scalloped corn.  This is the dish that gets requested for holidays!