End of Summer White Peach Crisp

I found some incredibly delicious white peaches and white nectarines at the store the other week. They were so sweet, juicy and full of yummy flavor!

I practically inhaled the nectarines. So with the peaches, I made peach crisp. Oh. My. Gosh.

I had 6 large peaches, I peeled them and sliced them into bite size chunks and tossed them in a bowl. I may or may not have eaten a few chunks. I added about 3 tablespoons each of white sugar and brown sugar, I didn’t want to add too much sugar since they were already pretty sweet naturally. Then I added 1 teaspoon of cinnamon, a sprinkle or two of nutmeg, and 1 teaspoon of vanilla and tossed gently. Depending on your peaches, you may need to add more sugar.

In a separate bowl I added ¾ cup of flour, 1/3 cup brown sugar, ½ tsp cinnamon and stirred with a fork to combine. Then I added 6 T cubed, chilled butter and cut in until crumbly. At the end of cutting in the butter I like to use my hands and quickly crumble the mixture too, you do not have to do this but I always feel I need to get in there with my hands and help it along! Sprinkle the crumbles over the top of the peaches and bake at 350 for about 30 minutes or until bubbly and the top is golden.

I made cinnamon ice cream to go with the crisp, it was a perfect combination and a wonderful treat to end the summer.

Here’s the recipe:

Crumb Topping

¾ cup flour

1/3 cup brown sugar

½ teaspoon cinnamon

6 tablespoons butter, cut in cubes

Fruit Filling

6 large ripe peaches, peeled and sliced into bite size pieces

3 tablespoons sugar, more if your peaches are not very sweet

3 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Ground nutmeg, few dashes

  1. Preheat oven to 350 degrees.
  2. Gently combine sliced peaches with sugars, cinnamon and vanilla. Set aside.
  3. For crumb topping, in a separate bowl add flour, sugar and cinnamon and stir gently to combine. Cut in butter until crumbly.
  4. In an 8×8 greased glass baking pan, add peaches and spread evenly.
  5. Sprinkle the topping evenly over the peaches.
  6. Bake for about 30 minutes or until the topping is golden and the peaches are slightly bubbly and tender.

 

I hope you enjoy this as much as I did! Have an awesome day!

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Favorite Time of the Year!

I love Autumn! It’s my favorite time of the year. The colors, the flavors (yes I’m a pumpkin spice fan!), the fall festivals and events, love it all! And, if you have never gone to the beach in October or November, you must go at least once! The air is so refreshing and clear, the only noise you hear is the seagulls and waves crashing, and best of all….no crowds of people!!

On Labor Day weekend I started getting my fall décor out, I don’t have the space or the finances to decorate like some of the sites I follow on Instagram, WOW they are gorgeous and I love love love the look of the rooms! But for me, I just put a few things out for now. I have been working on gathering more, and I plan to make some pillows and throws within the next few weeks.

JoAnn Fabrics has their plaid material on sale so I will be checking that out today, I want to make pillows. And I have a few crocheted throws to make, one for my granddaughter and one for a friend at work.

I’ve also been bringing in a lot of Limelight Hydrangea flowers, I just LOVE those! And they dry so nice too so I can keep them year round.

Unfortunately, some of them are looking a little sad right now, with all the gray days and rain that we have had, they are not doing so well. My other plants are pathetic too. I already had to get rid of my petunias several weeks ago, I had black petunias and they were gorgeous but this year they were home to a ton of aphids that I could not get rid of, so they are gone.

I have Creeping Jenny in my planters and hangers, they are not doing well. And I have these gorgeous white and purple annuals that look like daisies, they are full of mold from all the rain. And my white marigolds are long gone!

So sad to get rid of the flowers, I usually can make it to October with most of my flowers but not this year.

So this weekend I will bring some mums and asters home, I try to wait until October so they can be around for Thanksgiving but my flower plan this year is not working out.

Hope you all are having a great weekend!

Sausage and Potato Frittata

I love cooking eggs for breakfast and dinner.  This frittata recipe is so simple and easy and is perfect for either breakfast or dinner.

It’s also perfect to take to work too.

I did not add cheese to this but you could, even sautéed mushrooms would work well.  I just do not care for mushrooms.

Oh and roasted red bell peppers too!

And bacon!  You could also add crumbled, crisp bacon!!  Oh how delicious that would be!!

Looks like I need to make more frittata!

Sausage and Potato Frittata

3 links of sausage, casings removed

1-1/2 cups of diced potatoes, frozen or fresh

1 small onion, peeled and diced

1-1/2 cups spinach leaves, stems removed

7 large eggs

1/3 cup milk

Salt, pepper, paprika, cumin to taste

Dash cayenne pepper

3 sprigs thyme, leaves removed from stems

Olive oil for the cast iron skillet

  1. Preheat oven to 350 degrees.
  2. In a cast iron skillet over medium low heat, sauté onions and sausage until browned and crumbly. Season with salt, pepper, paprika, cumin and cayenne pepper while cooking. Remove sausage mixture from pan and set aside.
  3. Next, sauté potatoes until tender and golden, adding more oil if needed. Season with salt and pepper while cooking.
  4. Add the sausage and onions back to the pan with the potatoes. Add the spinach, tossing until cooked.
  5. When everything is tossed well, spread evenly around the pan and turn off the heat.
  6. Add the thyme leaves.
  7. In a separate bowl, whisk eggs and milk, salt and pepper. Pour egg mixture over sausage and potatoes but do not stir.
  8. Place the skillet in the oven and bake for about 15 minutes or until eggs are cooked through and set.

Spring Fever

I usually love the winter months, I usually love forecasts of snow and hope to be snowed in for a few days, and basically, I just love snuggling in and being quiet for the colder months.

But this year, even though I love the snuggling in for a few months, I am DONE with the cold weather!! I am longing for warmer temps, sunshine and to be in my yard planting flowers and herbs!

We’ve had a few nice days and my windows were open for a little but here in PA we still cannot plant tender flowers. Waiting is so challenging! But I did grab some herbs and pansies at my favorite local garden store!!

Since it is still just a little chilly to be planting and playing in the dirt, I have begun my garden plans. I want to fill in the empty area’s in my flower garden beds, I can never ever have too many flowers and plants! But this year I must have raised vegetable gardens! And I am thinking I want to use cedar wood.

Decades ago I tried growing vegetables, I had no success whatsoever!! My carrots looked like pencils!! I did manage some pretty awesome tomatoes but that was the only thing I could grow. Frustrating!

But even more frustrating is that the last few years I have tried tomatoes again and I have had no luck at all. UGH

When I was a stay at home mom and my kids were small, I did a lot of “canning”, so that is another project that I plan to do this year. Hopefully my garden will be plentiful! If not, there are many farmers stands in the vicinity that I can shop for local produce.

So, until I can get outside and start playing in the dirt (and find someone to build my raised cedar gardens), I will just continue to snuggle on my sofa and make plans.

Enjoy your spring!

Happy Thanksgiving 2017!

I am not quite sure how it became Thanksgiving week, 2017. It feels as though I just planted all of my spring flowers. But now they are gone and I have pumpkins on my front porch.

By now I am usually swimming in Thanksgiving meal preparations and ideas, but my son and his family bought their first house and they want to have the dinner.

But part of me is still thinking of everything that I usually do this time of the year. I guess old habits do really die hard!  I will miss getting up early on Thanksgiving morning to get my turkey in the oven, going back to bed and then waking up to the house smelling amazing!

I always had the Macy’s Thanksgiving Day parade on while I cook.  And the kids in me still enjoys Santa at the end!

I am a little late in sharing this but if you are looking for a meal planner, I have a link to my blog post that will definitely help, the link is here Holiday Meal Planner

There are also links to some of my recipes for the holidays in that blog.

If you need a little encouragement on how to survive all the expectations of the upcoming holidays, I have a link to my blog post here Less Stress for the Holiday Season

Hopefully some of my suggestions are helpful.

I have to admit, Thanksgiving is my most favorite holiday.  The only expectation is the fellowship and meal with family and friends.  But for me it is also the kick off to the Christmas holiday.

Remember to enjoy the holidays and your family and friends.

Happy Thanksgiving!

Sausage, Corn and Potato Chowder

I love hot and hearty soup on a chilly day. It hasn’t been too chilly yet but the soup is still a wonderful meal.

This soup is easy to put together, and can be on the table and in your tummy in no time!

I started with a pound of loose sausage, I usually like using a spicy Italian sausage, which would be great for this soup but this time I opted for just a plain sausage. I wanted to use my own spices this time around.

Brown your sausage and a chopped onion, salt and pepper. As it was browning I added paprika and a few dashes of cayenne pepper.

As soon as the sausage is cooked I added 4-5 cups of chicken stock and 2 cups of cooked, diced potatoes, 1-1/2 cups of corn. And I tossed in a rather large sprig of fresh thyme from my garden.

I love using thyme in just about everything. Last year I was lucky, our winter wasn’t too terribly cold and my thyme lasted all winter. I have it in a large pot by my back door. My rosemary survived as well.

Bring the soup to a light simmer, adjust the spices to your preference. After about 15-20 minutes, remove the sprig of thyme, and serve.

Sausage, Corn and Potato Sausage

Serves 4

1 pound loose, ground sausage

1 small onion, chopped and diced

4-5 cups chicken broth or stock

2 cups cubed cooked potatoes

1-1/2 cups corn

1 tsp paprika

few dashes of cayenne pepper

salt and pepper to taste

1 sprig of thyme

Brown sausage and onion in olive oil in a soup stock pot, salt and pepper to taste.  Add the cayenne pepper and paprika.

When the sausage is cooked, add your broth, about 4 cups to start.  Adding more if you prefer.

Add in the corn, and potatoes and bring to a light simmer, add sprig of thyme. Simmer for about 15-20 minutes. Taste and adjust your spices. Remove sprig of thyme before serving.

Enjoy!