No-Bake Peach Pie!

Last week a friend of ours had a piece of this pie that her neighbor had given her, she let us try it and we loved it. We told her that she needed to get us the recipe, sure enough that night she called us with the recipe and we could believe how easy it was!!

No-Bake Peach Pie

2 cups gramham cracker crumbs

1/2 cup butter, melted

2 cup sweetened condensed milk

1/2 cup lemon juice

6 slices peaches

Whipped cream

Chopped nuts (optional)

Mix Graham cracker crumbs and butter. Press into 9x13 the pan. In another bowl mix sweetened condensed milk and lemon juice. Put half of this mixture on top the the crust. Cut peaches and place on top. Put the rest of the sweetened condensed milk mixture on. Put in refrigerator to chill for at least 1 hour. After chilled and just as you serve it add whipped cream and chopped nuts of your choice (optional, you could also put more crushed graham crackers on it if you would like). Then it's time to eat!!

German Chocolate Brownies

Wow has is been a long time since we posted or what? Everyday we talk about posting but are always so busy that we never have the time. But, now school is back in session and things have calmed down a little and we are ready to start blogging again. This is a fantastic brownie, any party or gathering we take this to it is always a favorite.

German Chocolate Brownies

Mix together:
1 German chocolate cake mix
1/3 c. evaporated milk
3/4 c. melted butter

Put about 3/4 of batter in a 9x13-inch pan. Cook at 350 for 8 minutes. Mix together.

14 oz. caramels
1/3 c. evaporated milk

Melt in microwave for 2 1/2 to 3 minutes, stirring after each minute. When brownies have cooked for 8 minutes, put out of the oven and sprinkle 1 cup of chocolate chips on top. Pour the melted caramels on top of chocolate chips and then sprinkle on 1/2 cup (or whatever you prefer) chopped pecans or wlanuts (optional). Using the rest of the brownie batter, do the top of the brownies. Bake 20-28 minutes more. Cool completely before cutting.

ENJOY!!!

Corn Salsa

This is a wonderful, tasty, and addictive salsa. If you haven't noticed we are all about quick and easy recipes, and this is yet another. It's great for a summer time picnic or barbecue were you may have to bring something to share, but after you have tried it you may not want to.

CORN SALSA

Ingredients:
1 cup black-eyed peas, drained
1 can corn, drained
2-4 green onions, sliced
5 med. tomatoes, chopped
1-2 avocados, chopped
1/4-1/2 bunch cilantro, chopped
1 pkg. Good Season's Italian dressing

Mix Italian dressing as directed. Combine all ingredients with dressing. To make it less runny, use less dressing.

Flank Steak Pinwheels and Roasted Vegetables

If you want to impress guests this is the way to go. It is relatively fast and easy, it looks great. These two dishes are a great complement for each other.

Flank Steak Pinwheels

Ingredients:
1 Large flank steak, butterflied along the grain*
Salt and freshly ground black pepper
7 ounces Asiago, Shredded
8 ounces baby spinach leaves, washed patted dry, stems removed
5 ounces Gorgonzola. crumbled
1 bunch green onions, slice on the diagonal
8 to 10 wooden skewers, soaked in water

Directions:

Preheat grill or grill pan to high

Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly, insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Sprinkle on any steak seasoning. We used Montreal Steak, Grill Mates. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Cover plate in olive oil and lay pinwheels in it make sure to get both sides. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness. You will have lots of flames which gives it a yummy charbroiled taste, but you do lose some of the cheese inside. You can cook it on an indoor grilling pan as well or make a pocked out of tin foil and cook it on the out door grill if you don't want to lose some of the inside.

*Note: We did not butterfly flank steak. Your butcher could butterfly it for you but, we had the butcher put it through the tenderizer which did not make it as thin as butterflying it but it still worked.

Roasted Vegetables

Ingredients:
Olive Oil Freshly ground pepper
Kosher salt

Any assortment of vegetables including:
Zucchini, sliced diagonally 1/2 in. thick Asparagus, tough ends removed
Red onions, sliced 1/2in. thick Carrots, sliced diagonally
Whole fresh mushrooms Red baby potatoes.

Toss each vegetable with olive oil, slat and pepper. Place on cookie sheet. Roast in a preheated 400 oven for 20 to 40 minutes on the inside, crisp on the outside. Arrange the vegetables in groups on a large platter. Serve hot or at room temperature.

Easy and Quick Fried Rice

April was a crazy month, we spent spring break in the hospital with my 12 year old having to have his appendix out and then back again two week later for another 5 days with infection due to his appendix. So, we have not had time to blog for awhile. Along with softball, baseball and lacrosse, it seem like all we have time for is to eat on the run or eat out. This dish is really fast and easy and requires little time. All measurements are to your own preference, if you want more of one item and less of another, then do what fits your likings.

3 Cups cooked long grain rice (I use brown rice, but white rice works as well)
6 eggs scrambled
2 cups diced up ham
3 cups of frozen vegetables ( I use the oriental mix), Thawed and slightly cooked
Soy Sauce
Oil

In your skillet in a small amount of oil, quickly fry ham till warm and slightly browned. Take ham out of skillet leaving in the juices and add cook rice just to heat. Add soy sauce until rice looks covered to taste (I am guessing maybe about 1/4 to 1/2 cup, maybe more). Add scrambled eggs, vegetables, and ham. You may want to add more soy sauce after you taste it.

Buttermilk Banana Bread

If you like banana bread watch out because you will want to eat the whole loaf! This banana bread is definitely a crowd pleaser. I made this last week with some bananas that needed to be eaten, and boy did they get eaten. I made this while my kids were in school so when they got home with a mouth watering smell. They had the whole loaf gone by the next night and wanted me to make it again the next day. So if you are look for a fabulous banana bread recipe you have it found.
Buttermilk Banana Bread

Yields: 2 large loafs

Ingredients:
2 1/2 c. sugar
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. soda
3 eggs
3 bananas
1 c. butter milk
1 c. oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavoring

Mix until smooth. Bake 350 for 1 1/2 hrs. or less. While hot, poke holes on top with fork. Remove from pans. Lay on cookie sheets Pour glaze over top.

Glaze:
1 Tbs. butter, melted
3/4 c. sugar
1/4 c. orange juice
1/2 tsp. vanilla
1/2 t. almond extract


If you don't want to go to all that work, or just don't have enough time to make it there here is another simpler, but just as taste recipe.

Banana Bread

1 c. sugar
1/2 c. melted butter
2 eggs
1/2 t. salt
1 t. soda
1 1/2 c. flour
3 crushed bananas
1 c. nuts, chopped (optional)

Beat bananas until mushy. Add sugar, then eggs-beat. Add dry ingredients and melted butter. Pour into greased and floured loaf pans. Bake at 325 for 1 hour.

Ivorys' Favorite Lasagna

This is out of a cook book called Favorites. You can get it through Make A Wish Foundation. Every recipe we have made out of this cook book has been amazing and this lasagna did not disappoint.

1 (10-ounce) package frozen chopped spinach

2 pounds ground beef

1 1/2 teaspoons oregano

1/4 teaspoon pepper

1 1/2 tablespoons Worcestershire sauce

1 (10-ounces) package lasagna noodles (we used whole wheat lasagna and it tasted great!)

1 pound Monterey Jack or Mozzarella cheese, grated

2 (10 3/4-ounce) cans cream of mushroom soup

1 1/2 cups milk

1 (8 ounce) can tomato sauce

1/2 cup fresh grated Parmesan cheese

Cook spinach and drain well. Brown beef and drain. Add oregano, pepper and Worcestershire sauce. Cook noodles according to package directions. Arrange half of the noodles in 9"x13" pan, then top with half the meat mixture, half the drained spinach and half the grated cheese. Repeat layers of noodles, meat, spinach and cheese. Combine soup and milk and blend; pour over lasagna and let seep through noodles. Spread tomato sauce on top and sprinkle with Parmesan cheese. Bake for 30 minutes at 350 degrees.