Peach-Blueberry Crisp (Updated photo)

I LOVE BLUEBERRIES!

And they're sooo good for you! They're loaded with vitamins and are high in fiber and low in fat. Recent studies tell us that of all fresh fruits and vegetables, blueberries provide the most health-protecting antioxidants, those valuable elements which prevent cancer-causing cell damage and may limit the changes wrought by age related diseases.

When a friend served me this dish, warm from the oven, topped with ice cream, I knew I had to have the recipe. It's one among many delicious recipes in my cookbook "Recipes & Recollections from The Better Baker".

(If you'd like to know more about my cookbook filled with 300 easy recipes, click here)

What a delightful combination the peaches are with the blueberries. Peaches are great for your skin too.

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

TOPPING:

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping.

Yield: 6 - 7 servings

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Linked to Wonka Wednesday
        Ingredient Spotlight - Berries
    GBP Roundup - Fav Fruit Dishes
Meal Plan Monday

I'm so honored!

I am just stunned...and honored too!

My recipe for Taco Chicken was the #1 viewed at a Jane Doiron's 'Make Ahead Meals for Busy Moms' Melt in Your Mouth Monday linky party last week. 

Jane Doiron is an amazing blogger, and a dear email buddy of mine.  She's done many things to help me, as a newbie to the blogging world. I have been so touched by the time she shares with me. She's SUCH a busy lady.

I just love Jane's website.  She's so professional and I continue to learn from her.

In fact, I've got Jane's cookbook packed to take to my daughter's with me. *-*

She has a lot of traffic Gals - NO wonder my numbers climbed so drastically in the last week. 

WOWZERS!!!

THANK YOU TO ALL OF YOU WHO HAVE A PART IN MY GROWING FAN NUMBERS!

AND THANK YOU JANE TOO!!!!

OK...if you haven't viewed this delicious recipe yet...go check it out here   You'll want to make it soon.  It's been a family favorite at our house for years. It can be made a day ahead too....which is what Jane's website and cookbook are all about. 

(BIG CYBERHUGS TO YA'LL!)

Tasty Three Bean Salad

Stay tuned...I'm hosting a "Plate Date" in my home tomorrow
sponsored by Eggland's Best Eggs. I look forward to sharing
recipes and pictures with you in the days ahead.  I'll be at
my daughter's all next week enjoying time with 5-mo. old Sam, as he recovers from surgery this week, and his dear sisters.  I'll be missing ya'll!

**********************************

I recently got this recipe from my precious friend, Roxanna. 

Some of my favorite recipes have come from her, so I knew this was going to be tasty.

She is my 'Lucy'...and I'm her 'Ethel'.  Occassionally we get crazy and act like the other. ha  She is my 'sidekick' & definitely a sister of my heart.

This is a wonderful, easy and terrific side dish. 

And it keeps well for nearly a week...if it doesn't get eaten up sooner.

It tastes best if it has 24 hours to marinate.

When I made it, my hubby {Bean is his nickname you know) REALLY liked this...he commented how good it was, more than once, so I knew it was going to be a 'must have again' dish in this house.

Trust you'll enjoy it too....

THREE BEAN SALAD

(From The Better Baker)

1 - 16 ozs. can green beans, drained

1 - 16 ozs. can wax beans, drained

1 - 16 ozs. can kidney beans, rinsed and drained

chopped green pepper to taste (I'm not a fan of peppers, so they were omitted)

chopped onions to taste

3/4 c. sugar

1/2 c. apple cider vinegar

1/3 c. salad oil

1 tsp. salt

1/4 tsp. pepper

Mix beans and vegetables in large bowl. In medium bowl, combine sugar, vinegar, salad oil, salt and pepper. Blend well; pour over beans. Marinate at least 24 hours before serving, stirring a few times.

Enjoy a lovely weekend!

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Linked to GP Roundup - Summer Salads
Meal Plan Monday

Ice Cream Pies - A Family Favorite

Today is National Ice Cream Pie Day!

I've had this easy and special treat in my files for some time, and figured today is the day to finally reveal this wonderful recipe.

It's a 'secret' NO more! *_*

I found this simple recipe - only FIVE ingredients - on a cake mix box in the late 70's and it's been a family favorite ever since.

My kids have often asked for it for their birthdays...a simple combo of cake (brownie like) and ice cream - all in one.

The recipe makes TWO pies - one to enjoy now..one for later, when unexpected company drops by.  PERFECT! 

There's canned frosting in the base of the pie, and then the leftovers are warmed and drizzled over the top - sooo easy! 

Trust me...this is a dish that's sure to have you score 'points' with your family.

Never fear - the cake part WILL fall after it's baked - it's suppose to. 

I remember having overnight guests, and when she saw my cake she said "Awww - it fell".

I proudly told her it was suppose to! (You fill it in with the ice cream!)

(hover over photo to pin) 

Choose a favorite ice cream - make ahead and you'll be ready to party (for whatever reason) and there will be no last minute rush.

The base of this dessert is like a fudgy brownie - OOOOO SOOOO GOOOD!

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round cake pans. (I always use the cake pans).

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides).

Bake 25 - 30 minutes - don't overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. 

Wrap tightly and freeze atleast 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle...in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. 

(Please don't ask me how I know that!!=) 

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Linked to A Country Potluck

          Ingredient Spotlight - Cake Mix

       GBP Roundup - Frozen Treats

Meal Plan Monday

"Lightened" Strawberry Pizza

I'm happy to be sharing this delightful summer dessert, and wanted to be sure I shared it before summer comes to an end.

In my humble opinion, fresh summer strawberries can't be beat! Add cream cheese, and a crunchy crust and you've got a real winner!

The dear friend I received this recipe from, always chooses to share this recipe whenever she gets an email recipe exchange request.

(Thank you Kristal!)  

It's easy enough to put together and will be gone quickly, so make sure you have the ingredients to make another....pronto!

{It was good enough to add to my cookbook too.}

Changes I made: I cut the butter by 1 Tb. for the called amount. Not that it makes much difference, except it isn't as sticky when pressing into the pan. Instead of the block of cream cheese, I found an 8 oz. tub of strawberry cream cheese spread - 1/3 reduced fat - hiding out in my fridge.

Because it was already sweetened, I didn't add the powdered sugar. (You can always substitute splenda if you need to watch the sugar intake). I also used the sugar free glaze.

It is so delicious. I ate my first piece for breakfast - right after I made it. And another piece for lunch.

You get the idea I'm sure.

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/2 c. brown sugar

1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened

3/4 c. powdered sugar

1 - 8 oz. tub Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. strawberry glaze

Preheat oven to 350. In lg. bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or 10" X 15" X 1" cookie sheet.

Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.

In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated.

Enjoy every tasty bite!!!!

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Linked to Tempt my Tummy Tuesday
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         Ingredient Spotlight - Strawberries
Mop it up Monday
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Weekend Potluck
Meal Plan Monday