Two delicious new recipes

This last week, my Bountiful Baskets subscription overwhelmed me with produce, so I've been trying some new recipes.  Both were AMAZINGLY delicious, so I'm passing them along.

#1  Caprese Flatbread Sandwiches (from here) That site has too many pictures for me to copy and paste the recipe.

#2  Peaches and Cream Pie (from here)  I used a premade graham cracker crust because I'm lazy like that, and it was still absolutely fabulous.  (I didn't use almond extract, just vanilla.  I think the cooked peach filling would be even better with a teeny bit of lemon juice in it, but I didn't have any to add.)

Fresh Peaches ‘n Cream Pie
**Depending on how big your pie crust is and how large the peaches are, you’ll probably have quite a bit of leftover peach filling and cream cheese filling. If you work it right, it could technically make 2 pies.**

1 cup sugar
3 T. cornstarch
1/2 c. water
2 T. butter
1/2 tsp. almond extract

5 large peaches

baked pie crust (either homemade or store bought–I just used what I already had. I have also used a graham cracker crust with success!)

Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit. I like to let it cool down a bit.

1/2 c. powdered sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. cream (I use heavy whipping cream and I whip it up with my Kitchenaid)

3 oz. cream cheese

Add sugar, almond extract and vanilla to the cream cheese and beat until smooth and fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill in the fridge.

Slice up the remaining 3 peaches. Lay them on top of the cream cheese filling.

Then add the cooked peach filling on top–bigger spoonfuls around the edge and then fill in the middle. Chill until ready to serve.

Blueberry Cobbler

Mike says one of the great things about this is it's not so sweet that you can't eat a lot of it in one sitting:)

Blueberry Cobbler

1/2 stick Unsalted Butter

1 C. All Purpose Flour

1 1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 C. Granulated Sugar

3/4 C. Milk

2 C. Fresh Blueberries

1/4 C. Water

1/2 C. Granulated Sugar

Preheat oven to 350 degrees.

Melt butter in 8x8 baking dish in microwave. In bowl combine flour, baking powder, salt, sugar, and milk. Pour evenly over butter. In bowl combine blueberries, sugar and water. Spoon evenly over batter, do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust.

It's yummy with ice cream.

2 Yummy Soups

I tried both of these soups at a cooking club and they were amazing!!
Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro


Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

Summer Strawberry Soup

by Natalie Pelfrey


2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar


In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours

Best Healthy Breakfast

I am hoping to mostly be a beneficiary of this blog, since my cooking leaves much to be desired. However, here is an awesome breakfast--healthy, delicious, and--best of all for my family--PINK!

Oatmeal Parfaits
1 cup steel cut oats
3 cups water
1/2 tsp. salt
1/2 tsp. cinnamon
32 oz. plain fat-free yogurt
2/3 cup brown sugar
1/3 cup half-and-half (or heavy cream, if you wish to be deliciously naughty)
frozen berries

Cook the oats with the water, salt, and cinnamon overnight on low in a crockpot. Mix the yogurt with the brown sugar and half-and-half and let it sit overnight as well in the refrigerator. In the morning, layer oatmeal, yogurt, berries. (We just do one layer of each in a cereal bowl, but it would be pretty with two layers of each in a tall glass.) When you mix it all up, it turns pink, so my girls call it princess food.

Variations: We've also done this with quick-cook barley or wheat bulgur when I don't remember to set the oatmeal up overnight. They only take ten minutes in a saucepan on top of the stove.