Salmon and Brie Pizza

The Peach Tree Tearoom in Fredericksburg, Tx sadly closed a couple of summers ago, if I’m remembering correctly. Broke my heart, but I’m so happy to have the precious cookbooks! Here is one of my favorite pizza recipes from The Peach Tree Family Cookbook!

  • 2 cups Tina’s Italian Pizza Sauce (recipe follows)
  • 1 recipe Pizza Dough (recipe follows)
  • 3/4 to 1 pound salmon fillet, skin off, uncooked, deboned and sliced – I usually just use 1/2 pound salmon.
  • 1/2 pound Brie with the white coating sliced off, cut into thin slices
  • 10 thin slices yellow bell pepper
  • 5 thin slices red onion

Preheat the oven to 500 degrees. Spread the pizza sauce evenly over the pizza dough. Arrange the salmon, Brie, yellow pepper slices and red onion slices over the sauce. Bake for 20 to 25 minutes until the crust is golden. Garnish with a sprig or two of fresh basil.

Tina’s Italian Pizza Sauce

  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/4 cup olive oil
  • 2 (28 oz.) cans crushed tomatoes
  • 2 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. dried basil
  • 1 bay leaf
  • 1 tsp. pepper, freshly ground

Sauté the garlic and onions in the olive oil until the onions are soft and transparent. Add the rest of the ingredients and bring the sauce to a boil. Turn down the heat and simmer for 1 hours. This makes enough sauce for two pizza’s.

Pizza Dough

  • 1 tsp. sugar
  • 1 cup warm water
  • 1 T. yeast
  • 3 cups flour
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 1 T. olive oil

In a measuring cup, lightly stir together the sugar, water, and yeast. Set aside to rise. Measure the flour and salt into the bowl of a food processor and blend. Slowly pour in the yeast mixture and then the 1/4 cup of olive oil. Mix until the dough just forms a ball. Avoid overworking the dough.

Pour about a 1 T. of olive oil into a large mixing bowl. Gather the dough and form it into a ball. Turn the dough in the bowl until it is coated with the oil. Cover and let the dough rise for 1 hour and 30 minutes. If you are unable to use the pizza dough right away, you can punch it down and turn it over to ruse up to a total of four times.

To shape the pizza dough into a 12″ round, place a ball of dough on a lightly floured surface and dust the top of the dough lightly with flour. Using the heels of your hands, press the dough into a circle.

Makes 1 crust.

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Angel’s Delight

This fresh peach dessert is one of my favorites! Light and creamy and full of juicy ripe peaches, this recipe is sure to remind you of your favorite kind of summer! I found it in my Country Quick and Easy Gooseberry Patch cookbook. If good fresh peaches are hard to find, a 15 ounce canned sliced peaches, drained can easily be substituted, omitting the extra sugar.

1 (6 oz.) pkg. instant vanilla pudding mix

1 baked angel food cake, cubed – I used a boxed angel food cake mix here

8 fresh peaches, peeled and diced

1/8 to 1/4 tsp. almond extract

1-2 T. sugar

1 (16 oz.) whipped topping

Prepare pudding according to the package directions and refrigerate for about 10 minutes. Combine the diced peaches, sugar, and almond extract and allow to sit and mingle. Line the bottom of a 13 by 9 baking pan with the angel food cake. Spread the pudding over the cake cubes. Arrange the peaches over the top, saving a little for garnish, if you like. Finish the dessert by spreading the whipped topping over all. Cover and refrigerate for at least one hour before serving. Enjoy!!

Makes 18 to 24 servings.

Sausage-Hash Brown Breakfast Casserole

This recipe is from Southern Living, that I just happened to find online one Christmas. My family thinks it is delicious, and I love that it can be prepped ahead and baked the next morning!

  • 1 pound mild ground pork sausage – preferably, Owen’s
  • 1 pound hot ground pork sausage – preferably, Owen’s
  • 1 (30-ounce) package frozen hash browns – sometimes I use the refrigerated hash browns too.
  • 1 1/2 tsp. salt, divided
  • 1/2 tsp. pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups whole milk

In a large skillet, brown both pounds of sausage well and drain on paper towels. Prepare the hash browns according to the package directions, using 1/2 tsp. salt and pepper.

Stir together the sausage, hash browns, and cheese. Spread the mixture into a greased 9 by 13 baking dish.

Whisk together the eggs, milk, and remaining tsp. salt. Pour evenly over potato mixture.

Bake at 350 degrees for 35 to 40 minutes or until the eggs are set and casserole is nicely browned.

Berry Cakes with Cinnamon Whipped Cream

When it comes to celebrating July 4th, my first dessert thoughts jump to these yummy, mini, festive cakes out of one of my July editions of Everyday with Rachael Ray magazine. These are quick to make and can be made early in the day, along with the cinnamon whipped cream, so you can be ready for your fun festivities. The edges have the best sugary crunch and the whipped cream adds a cinnamony sparkle…..sparkler…… ha! I can’t wait for the 4th! Happy Birthday, America!

1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 T. granulated sugar
2 large eggs, room temperature
2 T. plus 1 cup heavy cream
1 tsp. pure vanilla extract
1/4 tsp. salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 T. confectioners’ (powdered) sugar
1/2 tsp. ground cinnamon

Preheat the oven to 350 degrees. Lightly grease a muffin tin. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 T. cream, the vanilla and the salt and mix until combined, scraping the bowl as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining tablespoon of granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form. Serve with the cakes.

And then light the sparklers!

Chili-Stuffed Poblano Peppers

This is a new recipe that I tried out of the April/May 2017 issue of Taste of Home magazine. I really like it! It is healthy, low carb, and with the addition of chopped tomatoes and green onions, very fresh tasting for summer! I love a Chicago dog with tomatoes and serrano peppers. This almost reminds me of one with the chili in there! ….Almost! I mean nothing can really replace a Chicago dog, but when trying to be healthier and think healthier, it kind of might work. I mean kinda. Sorta. Maybe?? Whatever the thinking, this is worth trying!

1 pound lean ground turkey
1 can (15 oz.) chili without beans, I use Hormel
1/4 tsp. salt
1 1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 T. olive oil

Preheat broiler. In a large skillet over medium heat, cook the ground turkey, crumbling the meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato, and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15 by 10 by 1 inch baking pan, cut side down; brush with oil. Broil 4 inches from heat until skins blister, about 5 minutes.

With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

I have found that these really hold up if prepared ahead of time. Just bake in a 350 degree oven until warmed through, and top with the cheese towards the end of reheating. And the microwave always works too!

Serves 4.

Best Ever Banana Bread

One bowl, one whisk, and the best banana bread ever, the name of this recipe says it all! Another super quick breakfast or snack idea, and perfect for a friend in need or to take to a new neighbor, this is the one banana bread recipe that I come back to, over and over. It is found in Barbara Fairchild’s brilliant cookbook, The Bon Appetit Fast Easy Fresh Cookbook.

2 ripe medium bananas, mashed
2 large eggs
1 3/4 cups all purpose flour
1 1/2 cups sugar
1 cup chopped walnuts, delicious with or without the nuts
1/2 cup vegetable oil
1/4 cup plus 1 T. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325 degrees. Butter and flour a 9 by 5 by 3 inch metal loaf pan (mine is ceramic and it seems to work fine, plus I just spray it with Baker’s Joy for greasing the pan.)

After mashing the bananas in a large bowl, whisk banana and eggs to blend in the same bowl. Add all remaining ingredients and stir to mix well.

Transfer batter to prepared pan. Bake bread until top is golden brown and splits slightly and tester inserted into center comes out clean, about 1 hour and 20 minutes. (Be sure and check it earlier though, ovens vary and you don’t want to overcook it.)

Cool in pan on rack 20 minutes. Turn bread out onto rack and cool slightly. Serve warm or at room temperature.

ONE AT A TIME – Barbara says this recipe doesn’t double well. To make two loaves, you’ll need to make two separate batches of batter.

Cinnamon Breakfast Puffs

Now that school’s out for the summer, that means that I can no longer rely on the lovely school cafeteria ladies to feed my kids twice a day…. Soooo, I am going to be finding quick and yummy ways to feed these growing love bunnies of mine, so they stay full and happy all summer! Cinnamon Breakfast Puffs from Roxie Kelley are first up and these little swirly whirls are delicious! Grab the milk!

1 (11 oz.) package refrigerated soft breadstick dough
4 T. butter, melted
3/4 cup sugar
1 T. cinnamon

Preheat the oven to 350 degrees. Spray muffin tin with a vegetable oil spray. Melt butter in a shallow bowl. Mix sugar and cinnamon in another shallow bowl. Open breadstick dough. The dough should separate into 8 “pinwheels”. Unroll each pinwheel, dip into melted butter, and then into cinnamon sugar mixture. Wind back up into pinwheel again. Place into greased muffin tin. Repeat with all eight pieces. Bake for 12-14 minutes. Serve while warm. (My breadstick dough made exactly one dozen.)

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Asparagus Bundles

If you love asparagus and love traditional green bean bundles, then try this recipe! It is different and so very delicious. I love that the brown sugar sauce, that’s poured over these, includes soy sauce. Seems like a bit of a different flair. A nice flair. A very yummy flair…Trisha Yearwood shares this recipe in her book, Home Cooking with Trisha Yearwood.

2 pounds fresh asparagus, ends trimmed
12 slices bacon
1/2 cup light brown sugar
1/2 cup (1 stick) butter
1 T. soy sauce
1/2 tsp. garlic salt
1/4 tsp. freshly ground pepper

Preheat the oven to 400 degrees.

Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, stating about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. Bring the mixture to a boil. Poor the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked. Remove the toothpicks before serving.

Serves 6.

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Mexican Stuffed Shells

Serve this delicious pasta dish with a good green salad and crusty bread and butter. And it really comes together quicker than one might think, plus, your family will love it! This recipe comes from Julie Wise of Ohio and I found it in a Gooseberry Patch cookbook called, In the Kitchen with Family and Friends.

12 oz. jar picante sauce, I used a mild Herdez brand
15 oz. can tomato sauce
1/2 cup water
1 pound ground beef, browned
4 oz. chopped green chilies
2 cups Cheddar or Colby Jack cheese, shredded and divided
2.8 oz. can French-fried onions, divided
12 lg. pasta shells, cooked and drained

In a small bowl, mix picante sauce, tomato sauce and water. Stir half of the sauce into the ground beef. Add chilies, one cup cheese, and half of the onions; mix well. Spread half of the remaining sauce on the bottom of a 9 by 13 baking dish. Stuff cooked shells with meat mixture. Arrange shells in pan and top with sauce. Cover and bake for 30 minutes. Top with remaining onions and cheese. Bake uncovered 5 minutes.

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Chunky Vegetable Beef Soup

Sometimes, nothing satisfies like a big pot of healthy soup simmering away on the stove! This recipe is delicious and comes together quickly, plus it makes enough for a small army. You can feed the army right away, and then eat on it for a few days, or freeze it up to 3 months. This is a Southern Living recipe from their Make Ahead Meals Special Collector’s Edition magazine. This is a big batch, so grab your biggest pots!

2 lbs. ground chuck
1 small onion, chopped
1 tsp. table salt
1/2 tsp. black pepper
3 (14 oz.) cans reduced-sodium beef broth, I just use regular beef broth
3 (29 oz.) cans mixed vegetables with potatoes, drained and rinsed
3 (14 1/2 oz.) cans diced new potatoes, drained and rinsed (from the pic, you can tell I missed the diced part. lol)
1 (15 oz.) can peas
2 (26 oz.) jars tomato, herbs, and spices pasta sauce
1 (14 1/2 oz.) can diced tomatoes wit sweet onion

Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5-8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.

Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Garnish with a mix of shredded mozzarella and cheddar cheeses and chopped fresh basil.

Serves 8.