Peaches 'n Cream Pie Cups

This dessert is why I love peach season.  It's similar to a fresh strawberry pie because you make a gelatin to mix with fresh peaches, but this also has a cream layer.  The original recipe was for a full pie, but I like more crust so I came up with these pie cups.  It may seem like a lot of work by the way I wrote my instructions, but they're easy.  Make them on a Sunday afternoon or when you have a little more time.  I hope you like them as much as I do!

RECIPE

1 box prepared pie crusts

1 C. water, divided

3/4 C. sugar
 1/4 C. cornstarch

1/4 tsp salt

2 TBL orange jell-o (powder)

1/4 C. + 1 tsp lemon juice
 6 oz cream cheese

1/3 C. powdered sugar

2 1/2 C fresh peaches- (peeled and cut into bite sized pieces)

* Roll the pie crusts out and use a bowl or cup with a 4 1/2" opening to cut 12 'mini' circles (I got 4 mini circles from each crust, then put the scraps together and rolled it out so I could get four more).  Make 3 pleats in each mini circle and place in a muffin tin (see picture below).  Poke holes in the crust and bake at 425 for 7-8 minutes (until golden brown on the edges).  Move the 'cups' to a wire rack to cool completely.  In a medium saucepan, bring 1/2 C. water to a boil.  In a separate bowl, mix 1/2 C. cold water, sugar, cornstarch and salt together.  Add to the boiling water and whisk constantly until thickened, about 3 minutes (turn down the heat when it starts to thicken).  Add the jell-o and simmer another minute.  Remove from heat and stir in 1/4 C. lemon juice.  Leave it on a hot pad and stir it often to release the heat- you want it to cool to room temperature.  While it's cooling, peel and cut the peaches into bite sized pieces.  When the jello is cooled, mix in the peaches.  In a food processor, mix the cream cheese, powdered sugar and 1 tsp lemon juice together.  Fill each pie cup 1/3 full with the cream cheese, then top with the peach/gelatin.  Refrigerate until the gelatin has set.  Enjoy!

Tips

• I put the cream cheese mixture in a Ziploc bag and piped it into the cups.
• Put the gelatin in the fridge to help it cool faster- be careful though, you don't want it to set up before you've poured it into the pie cups.
• I tried using peach flavored jell-o and didn't like it.  It may seem weird to mix orange flavor with the peach, but it's really good.  I have a sister that doesn't like peaches, so she tried strawberry jell-o and fresh strawberries- be creative!
• I tried making my own pie crust, and decided store bought was much easier to work with and still tasted great.  Keep things simple.
• Here's what my pan looked like before baking-just tuck those circles in- they don't have to be perfect:  Don't forget to poke holes in the crust before baking! 
  
  

Sweet Onion Vinaigrette

OK- I admit I was skeptical about trying this dressing when first introduced to it.  My mother-in-law was telling me about it and all I heard was 'onion' and 'vinegar'.  Hmm.  But one bite and I was a goner.  Ranch and I broke up and this vinaigrette has been my favorite dressing ever since.

RECIPE

1/2 small onion, chopped

1/2 C. Red Wine Vinegar

1 C. sugar

2 tsp ground mustard

1 tsp salt

2 tsp poppy seeds, toasted

1 C. Canola Oil

* Place all ingredients except for the oil in a blender and blend for 1 minute.  While it's still blending, slowly pour the oil in.  Use immediately on salads and refrigerate leftovers for up to four weeks.  Let the dressing sit for 15 minutes after coming out of the fridge, and stir it before using.  My favorite salad is below:

Salad: 

Red leaf lettuce

Toasted slivered almonds

Craisins

Parmesan Cheese

Texas Toast Seasoned Croutons

Grilled chicken breast

Sweet Onion Vinaigrette

Tips

• This dressing is good with almost any salad combination.  I've even tossed it with some angel hair pasta before.
• You don't have to add the poppy seeds, but it adds a little flavor and beauty.
• It's best to use (dry) ground mustard, but if you don't have any on hand, substitute Dijon. 

Asian Chicken {30 minute dish}

I make this at least once a month.  It's my 'been running errands, gone all day, haven't been to the grocery store, dinner is in half an hour' meal.  It truly takes 30 minutes from start to finish and I always have the ingredients on hand.  We call it Asian Chicken, since it calls for Sriricha Chili Sauce.  It's sweet with a little bit of heat- can your taste buds handle it?!

Recipe

1 TBL Canola Oil

2 boneless skinless chicken breasts

1 clove garlic, minced

1/2 C. Yoshida's Original Gourmet Sweet & Savory sauce

1/2 C. chicken broth (low sodium)

1/2 C. brown sugar (packed)

1/2 TBL Sriracha Chili Sauce

1/4 C. chopped cilantro

1/2 C. chopped green onion

2 TBL cold water

2 TBL cornstarch

*Cut the chicken into large chunks.  Heat the oil in a large skillet and brown the chicken (don't cook it all the way thru).  Add the garlic and saute another 30 seconds.  Add the soy sauce, chicken broth, brown sugar and Sriracha and mix well.  Bring it to a boil, reduce heat and let it simmer five minutes.  In a small bowl, mix water and cornstarch together.  Turn up the heat (to medium) on the skillet and add the cornstarch, stirring constantly.  Simmer 2-3 minutes, until thickened.  Remove the pan from the heat and mix in the cilantro and green onion.  Serve over steamed rice.

Tips:

• If I have enough time, I'll grill the chicken instead and make the sauce separate.  Same steps, just saute the garlic in 1 tsp oil (use the rest of the oil to rub on the chicken before grilling-season with salt and pepper).
• If you want more heat, add more chili sauce.
  
• We used 1 1/2 C. uncooked rice for this much sauce.  I have a rice cooker which makes it super easy. 
• Youshida's Gourmet Sauce can be found at Costco.  It isn't as strong or as salty as Soy Sauce, which we like.  You can substitute Soy Sauce if needed.

Buttermilk Syrup

I begged my son to try this syrup- I knew he would love it.  But he wouldn't because in his mind 'syrup' was dark brown and came in a ready to pour plastic container.  He finally gave in after a huge bribe and tried one bite- breakfast has never been the same since.  Now he won't eat pancakes unless I make the "special syrup" (as he calls it).  It is amazing.  If you've never had it, make it, and you'll wonder how you've eaten breakfast without it before :)   

RECIPE

1 stick butter

3/4 C. sugar

1/2 C. buttermilk

1 tsp vanilla

1 tsp baking soda

*In a large saucepan, melt butter over medium heat.  Whisk in the sugar, then add the buttermilk.  Keep stirring (slowly) until it comes to a boil.  Boil for one minute then remove from the heat.  Stir in vanilla and baking soda- the syrup will foam up.  Use right away on pancakes or waffles.

Tips:

• You can see the foam in the first picture.  It 'settles' within 10-15 minutes.  
• This is a common recipe.  The only variation I've seen is adding Corn Syrup to help thicken it.  Corn Syrup is horrible for you so I try to avoid using it if possible.
• Refrigerate leftovers in a mason jar and warm it up the next day. 
• You can double or triple the recipe if feeding a large group.

Granola

Now this is a great way to start the day- oats and nuts mixed with a sweet syrup and baked until golden crispy.  I've met several moms that are shocked to find their kids like this homemade granola.  It has a great flavor so it's good plain or- my boys like it with milk or- my favorite is a fruit and yogurt parfait:

RECIPE

4 C. old fashioned oats

2 oz slivered almonds

2 oz chopped pecans

1 1/2 tsp cinnamon

1/2 tsp salt

1/3 C. honey

1/3 C. water

1/3 C. 100% pure maple syrup

1/4 C. Canola oil

2 BL brown sugar

* Preheat oven to 325.  In a large bowl, mix oats, nuts and cinnamon together and set aside.  In a medium sauce pan, bring remaining ingredients to a boil, stirring constantly.  Boil for one minute then remove from heat. Pour the syrup over the oat mixture and stir until everything is combined.  Spray a cookie sheet pan and spread the oats out until it's covered (you don't want big clumps-try to separate them as much as possible).  Bake for a total of 35 minutes- taking the pan out every 10 minutes and stirring the oats around so they won't burn.  (You'll do that 3 times.)  When done baking, move to a cooling rack, stir it around one more time, then let it cool completely.  Store in an air tight container up to 2 weeks.  

Tips:

• Do not use quick oats- it will turn out mushy.  I have found this turns out better using higher quality oats- most things I'll buy the store brand, but for granola I always use Quacker.
• 100% pure maple syrup is different than breakfast syrup.  It's usually at the top of the isle where the breakfast syrups are and is more expensive.  I've tried substituting breakfast syrup and didn't like it.  It's worth buying the pure stuff.  Don't worry- you'll make it again when you find your kids will eat it :)  
  
    (You can find it at Costco-it's a good price and will last a long time.) 
• You can also add dried fruit after the granola is done cooling.  I love dried apricots and craisins.