Neighbors and Peaches

Last week our sweet neighbor lady came to us and said "if you guys want some peaches, help yourself to some off my tree." So, Max and Daddy walked next door and found this beautiful peach tree overflowing with big, juicy, ripe summer peaches. 

They came back with a huge bowl because they know how much mommy loves them. I would have been perfectly content to leave them on the counter and just snack on them, but they were so ripe they needed to be used quickly. So, I made peach cobbler, and it was delicious, but was gone so quickly I didn't get a chance to blog it. 

The next day I used some in a fruit salad that was raved about. Peaches. Strawberries. Blueberries. It was like summer in a bowl. 

That same night she told them to come pick more because there were still a ton! Well, they came home with another huge bowl full. I knew I needed to use some up so they didn't go bad, so I decided on peach crisp, but this time I would make sure I could share it with you!

Now, that peach cobbler was tasty, don't get me wrong, but this? This was UH-mazing! Like, I wanted to sit down with a spoon and finish off the whole dish myself. I am a sucker for a crumble topping, and this one was fantastic. 

One of the best things about this recipe is you don't have to peel the peaches! Sure, you can if you want, but the skin cooks down and is perfectly fine in the crisp. 

When I say I am not a huge baker, I'm not exaggerating. So you know if I can make this and have it turn out 100% scrumptious, anyone can! 

If you are a peach lover like me, this simple sweet treat will add a little something extra to your summer baking!

Peach Crisp

6-8 peaches, sliced (about 2.5 lbs)

1/4 cup white sugar

Juice of 1/2 lemon

1/2-1 tsp. cinnamon, depending on flavor

Pinch of salt

 Topping:

1 1/2 cup flour

1 cup packed light brown sugar

1/2 tsp. salt

1/4 tsp. cinnamon

1 stick butter, melted

Preheat oven to 375. Lightly grease a 2 quart baking dish In a large bowl combine peaches, white sugar, lemon juice, cinnamon and salt. Mix well. In a medium bowl mix flour, brown sugar, salt and cinnamon. Add melted butter and stir until mixture resembles coarse crumbles. Pour peaches into a 3 quart baking dish. Sprinkle with crumb topping. Bake for 50 minutes until bubbling. *NOTE* I  think it's easiest to use my hands to make the crumb topping.

Alex Makes Dessert

Nine years ago today I received the most precious gift of my life. God brought our beautiful baby boy into this world, forever making me the luckiest Mommy ever. 

That's right, it's Monkey's birthday!!! I am celebrating my favorite little man today. The one whose smile can instantly make my day go from bad to great, the one whose hugs and kisses complete my world, and the one who when he says "I love you, Mommy", makes my heart skip a beat and my soul leap for joy. 

I thought instead of sharing something I made for him, it would be fun to share something with you that he made himself! That's right this is so simple, that with just a little help from Mommy (or any other adult) a little monkey can make it! 

It was Labor Day weekend and Alex wanted to be in the kitchen, so I figured why not put him in charge of dessert! He and I love anything peach, so we couldn't wait to try this. But to be honest, even his Daddy, who isn't the biggest peach fan in the world, could not get enough. Mixing the sugar with the peaches, even though they are drained, forms this almost custard like filling that takes this from good to outstanding. 

If you are looking for an easy sweet treat tonight, maybe your little ones could have a hand in making it. 

~Happy Birthday Alex! We could not love you more. 

The day we had you, God gave us the world.~

Easy Peach Cobbler From Betty Crocker

1 c. original Bisquick mix

1 c. milk

1/2 tsp. ground nutmeg

1/2 c. butter, melted

1 c. sugar

1 (29 oz.) can sliced peaches, drained

Cinnamon for garnish

Preheat oven to 375. Stir together Bisquick, milk and nutmeg in an ungreased 8x8 baking pan. Stir in butter until blended. Stir together sugar and peaches. Spoon over batter. Bake 50-60 minutes until golden. Sprinkle with cinnamon before serving.

 

 

Shared on The Country Cook Sept. 20, 2013

Olive Garden Favorite

I know I am going to disappoint some of you with this post. I'm sure reading that title some of you were immediately drawn in thinking I was going to share a great pasta dish. But alas, no. However, if you love their salad, and would like a copycat for that, you can find my version, here. And this also reminds me that somewhere I have the recipe for my favorite soup there, and I have yet to make it. Mmmm~ need to dig that out. But I digress. The favorite I'm drooling over today is their peach iced tea. It's a well known fact among my family members, my aunt especially, if I eat at Olive Garden I'm drinking peach iced tea and I'm drinking a lot of it! In fact, if I'm with my aunt, she will flat out tell the waitress "You might as well bring a pitcher." Now, that could also be b/c the only person who comes close to drinking as much as I do is her! Ha Ha! Other peach flavored iced teas I've had don't even come close. Rather it be at other restaurants or the bottled versions, nothing quite tickles my peach fancy as much as theirs. I know one reason has to be b/c they use peach syrup, which has an intense peach flavor, but beyond that I have no idea what makes it so good. Therefore, like so many other restaurant favorites, it was time to recreate this at home. I love this recipe and while it's not 100% spot on, it is the closest thing I've ever had, relatively cheap to make and now I can enjoy it any time I want, straight from my fridge. I know what I'll be drinking by the pool this summer!!

Peach Iced Tea
2 quarts (8 cups) Earl Grey Iced Tea, prepared
3 (11.3 oz) cans peach nectar
1/4 c. lemon juice
1 c. sugar

Combine all ingredients in a large pitcher. Stir to combine and dissolve sugar. Serve over ice and garnish w/ peach slice, if desired.

Shared on It's A Keeper Apr. 19, 2012
Shared on Miz Helen's Country Cottage Apr. 19, 2012 
Shared on The Country Cook Apr. 20, 2012 

Beverages at Very Good Recipes