Peaches N' Cream Tart - needs a new picture

Peaches N' Cream Tart

1/2 c. butter
1/3 c. sugar
3/4 c. flour
2/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 egg
1/4 c. sugar
1 tsp. vanilla
3 c. peaches, diced and drained
1/2 tsp. ground cinnamon

Preheat the oven to 450 degrees.
Mix the butter, 1/3 c. sugar, flour and pecans in a bowl.  Press into the bottom and up the sides of a 10" pie plate.  Bake the crust at 450 degrees for 5 minutes.  Remove and allow to cool.
Beat the cream cheese, egg, 1/4 c. sugar and vanilla in a bowl until smooth.  Drain the peaches in a colander. Fold the peaches into the cream cheese mixture.  Spread the filling over the cooled crust.  Sprinkle the cinnamon over the top.
Bake at 450 degrees for 10 minutes then reduce the temperature to 325 degrees and cook for 20 - 25 minutes longer.  Allow the tart to cool before you cut it.  Store in the refrigerator after it cools to room temperature.

You can use fresh or canned peaches for this recipe.  If you don't have a 10" pie plate, use a 10" tart pan or a 10" springform pan.  If you don't have any of those and you want to use a 9" pie plate, you might need to use less of the crust mixture.

Butter Toffee Ice Cream

Butter Toffee Ice Cream

3 1/2 T. unsalted butter
2/3 c. packed brown sugar
1/2 c. half and half
1/8 tsp. salt
2 large eggs
2 c. heavy whipping cream
2 T. butterscotch liqueur
1 tsp. vanilla extract
1/2 c. toffee bits

Melt butter in a saucepan over medium heat.  Whisk in sugar then half and half and salt.  Bring just to a simmer, stirring to dissolve the sugar.  Whisk the eggs in a medium bowl just to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook over medium-low heat until the mixture thickens, stirring constantly, about 3 minutes.  Check by dipping a spoon in the mixture then running your finger over the back of the spoon.  If your finger leaves a path through the mixture on the spoon it is done. Stir in cream, butterscotch liqueur and vanilla.  Strain into a bowl.  Cover and chill until cold, about 2 hours.
Process the cream mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 3 minutes before the ice cream is done.  Transfer to a container and store in the freezer.

This is the best ice cream I have ever made!

Caribbean Barbecued Chicken

 

Caribbean Barbecued Chicken

Ingredients

• 1/2 c. vegetable oil

• 2/3 c. coarsely chopped green onions

• 1/2 c. loosely packed fresh cilantro

• 1 T. chopped fresh ginger

• 2 garlic cloves chopped

• 2 jalapeño peppers

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 2 T. lime juice

• 4 boneless skinless chicken breasts

Instructions

1. Combine vegetable oil, green onions, cilantro, ginger, garlic cloves, jalapeño peppers, salt, pepper, and lime juice in a food processor or blender; blend until smooth. Place the chicken in a resealable plastic bag. Pour the marinade over the chicken; turn chicken to coat. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.

2. Heat the grill. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Cook 10 to 12 minutes or until juices run clear, turning once.

Cinnamon Scones

 Cinnamon Chip Scones

3 1/4 c. flour

1/3 c. sugar

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. cold butter, cubed

1 c. buttermilk

1 (10 oz.) pkg. cinnamon baking chips

2 T. butter

Put parchment paper on a large baking sheet.  

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, cinnamon, baking soda and salt.  Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk just until moistened.  Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until the dough is no longer sticky.  Divide in half; gently pat or roll each portion into a 7 inch circle.  Melt the butter.  Brush the rounds with the melted butter and sprinkle with remaining 2 tablespoons sugar.

Cut each circle into 6 wedges.  Separate the wedges and place on the prepared baking sheet.  Bake at 425 degrees for 10 - 13 minutes or until lightly browned.  Serve warm.

                                              

            

Olive Cheese Bread

Olive Cheese Bread

2 baguettes
25 small pimento stuffed olives
6 oz. can medium black olives
1 small shallot
1 stick butter
1/2 c. mayonnaise
3 c. shredded Monterey Jack Cheese

Set the butter out to warm to room temperature.  Slice the baguettes lengthwise.  Preheat the oven to 325 degrees.
Drain the black olives.  Roughly chop the green and black olives.  Finely chop the shallot.  Combine the butter, mayonnaise, olives and shallot in a mixing bowl.  Add the cheese and stir until thoroughly combined.  Spread the mixture onto the baguettes.  Bake at 325 degrees for 25 to 30 minutes.

Thai Chicken - 2 ways

Thai Chicken - 2 ways

6 boneless, skinless chicken breasts
1 1/2 c. chicken broth
3 cloves garlic, peeled
2 T. fresh lime juice
2 T. creamy peanut butter
1 T. soy sauce
1/2 tsp. ground ginger
1 tsp. curry powder

Place chicken in a slow cooker.  In a blender, combine all the remaining ingredients. Blend until smooth.  Pour over the chicken and stir gently to coat.  Cover and cook on low for 6 to 7 hours until chicken is tender.  Remove the chicken and shred.  Turn the heat up to high and cook the broth while you shred the chicken.  Keep half the chicken out for tacos and return the other half of the chicken to the slow cooker and mix with the broth.  Cool and refrigerate the the chicken and broth from the crock pot for Dish 2.

Dish 1 - Thai Tacos:
  Place shredded chicken on warmed corn tortillas.  Add the toppings of your choice:  cilantro leaves, shredded cabbage, salsa verde, chopped onions and/or cheese.

Dish 2 - Thai Chicken and Rice:
  Place the chicken and broth in a saucepan.  Add thinly sliced carrots and thinly sliced pea pods.  Warm gently until the vegetables are just tender.  Serve over steamed brown or white rice.

Irish Mud Pie

Irish Mud Pie

For the crust:
9 chocolate graham crackers
1/3 c. chopped pecans
3 T. unsalted butter, melted

For the filling:
1 stick unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
2 T. flour
Pinch of salt
1 1/4 c. sugar
2 T. light corn syrup
2 T. Irish Cream liquor
1 1/2 tsp. vanilla
3 large eggs

For the topping:
1 1/2 c. cold heavy cream
1 T. confectioners' sugar
1/2 tsp. vanilla extract
1 T. Irish Cream liquor
3 T. finely chopped pecans

Preheat the oven to 375 degrees.  Pulse the graham crackers and pecans in a food processor until finely ground.  Add the melted butter and process until moistened.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake for about 10 minutes; transfer to a rack and let cool.
Meanwhile, make the filling:  Melt the butter and chocolate in a saucepan over medium heat, stirring constantly.  Remove from the heat, then stir in the flour and salt until smooth.  Stir in the sugar, corn syrup, liquor and vanilla.  Add the eggs, one at a time, stirring until smooth.  Pour the filling into the prepared crust and bake until set and cracked on top about 30 minutes.  The filling should look like a brownie.  Transfer to a rack and let cool for about 2 hours.
Make the whipped cream:  Beat the heavy cream, confectioners' sugar, vanilla and liquor with a mixer until soft peaks form.  Top the pie with the whipped cream.  Sprinkle the pecans on top.