We made this while Annie was here last weekend. It’s a chunky quac and delicious. Everything is to taste.
- 3 avocados, diced large
- 1 mango, diced
- 1/2 c. chopped cilantro
- t. olive oil
- salt and pepper
- splash of balsamic vinegar
This is a taste as you go recipe. The balsamic was an improve move because it tasted like it needed more acid. Mix together (but not too much) and serve with delicious tortilla chips.
My friend Karen shared this great recipe for peach cobbler. This morning I adapted it a little bit and made a mixed berry 4th of July cobbler. It’s delicious.
- 1/2 c. butter
- 1 c. flour
- 2 c. sugar (to be used one cup at a time)
- 1/2 t. salt
- 3 t. baking powder
- 1 c. milk
- 1 t. Mexican vanilla (no sweat if you don’t have it, I add it to everything)
- 3-4 c. of fresh peaches, peeled and sliced (or you can use berries — the fruit can be frozen if you’re in a pinch)
- 1 T. cinnamon
Preheat oven to 350. Melt butter in large baking dish (I do this in micro). Sift together flour, 1 c. sugar, salt, baking powder and blend with milk and vanilla. Pour mixture over melted butter. Spread fruit over the mixture. Cover fruit with other cup of sugar mixed with cinnamon. Bake 1 hour. Crust will magically appear and cover the entire cobbler. You’ll want to place your cobbler on a aluminum foil covered baking sheet to catch any spills — this cobbler rises way more than you’d expect. Serve with Blue Bell Homemade Vanilla (duh).
Over New Year’s, my mama taught me how to boil the perfect egg. I had to ask why she’d been holding out on me for 28 years!? I’m sharing this magical secret for beautiful, easy-to-shell eggs with you:
- Note: My friend Phil tipped me off that if you want boiled eggs with the yolks perfectly in the middle, the night before you boil your eggs, flip them in the carton. Gravity will pull the yolk down, and by morning it will be center in the egg.
- Place eggs in pot of cool/cold tap water. Make sure the water covers the eggs.
- Put pot on high heat and watch.
- When the water starts a hard boil, put a lid on the pot and set a timer for five minutes.
- When the timer goes off, remove the pot from heat and keep the lid on. Keep covered for 15 minutes.
- In a bowl, make an ice bath (ice cubes + water).
- When your timer goes off, immediately take the eggs out of the hot water and place in ice bath.
- After about one minute, start peeling your eggs. (The difference in temp between the hot water and ice bath makes the egg whites start separating from the shell for easy removal.)
I’ve made my own deviled egg recipe, and I think it’s quite good. This is an estimate because I make them to taste, so do what works for you. You’ll need:
- Eggs (6)
- Mayo (1/2 c.)
- Grain mustard (1/4 c.)
- Sea salt (1/2 t.)
- Fresh ground pepper (1/4 t.)
- Paprika (dash on top)
- Dill pickles (about 3-4 small pickles chopped in food processor)
- Large ziploc bag
Mix the ingredients, sans paprika. Sample your mix. If you like it, scoop it into the Ziploc and seal the bag. Push filling to a corner. Cut the corner off so you have a ½ to 1 in. opening. Use the bag to pipe fill the eggs (it’s easier and prettier). Sprinkle with paprika.
I concocted these after reading a Southern Living recipe, that left me inspired to try the flavors, but uninspired to spend 24 hours prepping the dough. These take about 5 minutes to prep and 15 minutes to cook.
Peach and pecan danish
- Pack of Pillsbury crescent rolls (I bought the jumbo size, and would buy the regular next time)
- Peach preserves (I used Smucker’s), about half a jar
- Whipped cream cheese (regular works, I find the whipped easier to spread)
- Pecans, about 1 cup
- Sugar, about 2 Tablespoons
- Cinnamon, about 1 teaspoon
- Nutmeg, a dash
- Parchment paper, optional, but helpful
Preheat oven as directed on crescent can. On each triangular roll, spread a smear of cream cheese starting about 1 inch from the bottom and about 1 inch wide. (You want the bottom part cream cheese free so it doesn’t leak out.) Spread a think layer of preserves above and below your cream cheese smear line. Sprinkle about 2 Tablespoons of pecans on top of the preserves and cream cheese. Roll up the crescent and place on pan. Mix the sugar, cinnamon and nutmeg, then sprinkle on top of rolls. Bake as directed. Enjoy!
I really like this bread. I made it for some of my coworkers and unfortunately forgot to take pictures before I gave it away.
Makes 5-6 miniature loaves (3×5 in. pans)
- 1 c. chopped pecans, toasted (325* oven for 5 minutes)
- 1 (8-oz.) package cream cheese, softened
- ¾ c. butter, softened
- 2 c. sugar
- 2 large eggs
- 3 c. all-purpose flour
- ½ t. baking powder
- ½ t. baking soda
- ½ t. salt
- 3 mashed very ripe bananas (if not totally brown, sprinkle with brown sugar then microwave for 30-45 second to soften for mashing)
- 1 c. chopped fresh cranberries
- 1 t. vanilla (Mexican vanilla preferred)
- ¾ t. orange extract
- 1 ½ T. orange zest (avoid the white rind, this requires about 1 ½ oranges. I then chop the longer pieces of rind with kitchen shears)
- Brown sugar to sprinkle on top
- Beat cream cheese and butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
- Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended.
- Stir in mashed bananas, chopped fresh cranberries, pecans, orange zest, orange extract and vanilla.
- Spray five or six mini loaf pans with Pam. Divide batter between the pans, about 1 1/2 c. each. Sprinkle the top of each loaf with brown sugar.
- Place pans on shallow baking sheet and bake at 350 40-44 minutes (rotate half-way through) or until wooden pick inserted comes out clean and sides pull away from pans. Cool in pans 10 minutes. Transfer to wire racks.