Taste of home recipes I have tried
My husband loved this pie! I think he may have even had some for breakfast the day after I made it! I made this pie using fresh peaches from my neighbor’s tree so it was a little extra effort as you do have to peel and dice the peaches, but it is well worth it. I’m certain this would taste just as good with canned peaches as well as they are canned at the peak of freshness. Just be sure to dry the peaches as you don’t want a soggy pie.
INGREDIENTS
1 cup of sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 cups fresh peeled and sliced peaches
1 cup fresh blueberries
Pastry for a double crust pie (9 inches)
1 Tablespoon Butter
1 Tablespoon 2% milk
Cinnamon sugar
DIRECTIONS
Preheat oven to 400 degrees. In a large bowl combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries. Toss to coat. On a lightly floured surface roll one half of the dough to 1/8 of an inch thick circle. Transfer to a 9-inch pie plate. Trim pastry to a 1/2 inch beyond the rim of the plate. Add filling and dot with butter.
Roll the remaining dough to a 1/8 inch circle place over the peach filling (or can make a lattice top) trim and seal to the bottom pastry, flute edges. Brush the top with milk and sprinkle with cinnamon sugar. Lastly, cut about one inch “X” in the top center of the top crust.
Bake 40-45 minutes until crust is golden brown and filling is bubbly. Remove from oven, let cool on a wire rack.
Enjoy!
I’m back! It’s been a busy summer and I have a lot of catching up to do with so many delicious recipes coming your way. This German Apple Cake is perfect for any fall gathering you may be having. This is my favorite time of year to cook with all the fresh picked off the tree apples we have in New Hampshire. I made this cake using both Honey Crisp and Granny Smith because I love that apple combination but you can use any apple you love. Another variation you can do with this cake is using caramel sauce on the top instead of the frosting. No matter how you make it I know your family will enjoy it as much as mine did.
INGREDIENTS
3 large eggs
2 cups of sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled apples, Granny Smith
3/4 cup chopped pecans
FROSTING
1 package cream cheese, 8 ounces
2 teaspoons softened butter
2 cups confectioners sugar
DIRECTIONS
In a large bowl beat the eggs, sugar, oil, and vanilla. Combine the flour, cinnamon, baking soda, and salt. Add to the egg mixture and mix well. Fold in apples and nuts. Pour into greased 13×9 baking dish. Bake at 350 degrees for 55 – 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting- in a small bowl beat cream cheese and butter, add the confectioners sugar and continue beating until smooth. Spread over the cooled cake and enjoy. Store in the fridge.
Enjoy!
Are you looking for something different to try with your tomatoes? This is a fast delicious side dish or even just an afternoon snack. You can make the dressing in advance and keep in the refrigerator until you are ready to eat. This is a dish that will really brighten up your dinner plate with all the herbs.
INGREDIENTS
6 medium tomatoes, cut into wedges
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup snipped fresh parsley
1/2 cup sliced green onions
1 clove of garlic, minced
2 Tablespoons mayonnaise
1 teaspoon dill weed
1 teaspoon dried basil
Salt
Pepper
1/4 teaspoon dried oregano
DIRECTIONS
Place the tomato wedges in a large bowl. Place the remaining ingredients in a blender. Cover and process until blended. Pour over tomatoes and gently toss.
Enjoy!
It is blueberry season and I am here to give you the most simple cobbler/crumble recipe, not only simple but delicious! I made this using a gluten free cake mix so that Robby could have it but you can use the regular cake mix. Either way is fruity, sweet and scrumptious. I used fresh picked blueberries from one of our local farms, but frozen works just fine too! This cooks for 3-4 hours in your slow cooker and I knew when it was ready as the aroma in my house was amazing. Robby and I dug right in. I highly recommend adding a scoop of vanilla ice cream!
INGREDIENTS
4 cups fresh or frozen blueberries
1 cup of sugar
1 Tablespoon cornstarch
2 teaspoons vanilla extract
1 package French vanilla cake mix or a gluten-free cake mix
1/2 cup of melted butter
1/2 cup chopped pecans
Vanilla ice cream-optional
DIRECTIONS
In a greased 5 quart slow cooker, add the blueberries, sugar, and cornstarch. Stir in vanilla.
In a large bowl combine the cake mix and the melted butter. Add the cake mixture to the slow cooker covering the berries evenly. Top with pecans. Cover slow cooker with a double layer of white paper towels, place the lid on top of the paper towels and cook covered for 3-4 hours or until topping is set. Serve with ice cream if desired.
Enjoy!
This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano, and garlic. Undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of cheese mixture, meat sauce, and noodles. Top with remaining meat sauce. Bring to a boil, reduce heat, cover and simmer for 15 – 17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
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