This mouth-watering dessert is filled with Southern joy. If you are serving this warm, bring along some Vanilla ice cream. You’ll have the family chasing you around the dinner table for the recipe!
Butter for coating dish
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
1 2/3 cups all-purpose ß our, plus additional
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing
Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.
Servings: 6 to 8
Thanks to thedeenbros.com for providing this wonderful recipe. Hope you all enjoy! Let us know what your thoughts are, we love hearing from you 🙂
A quick dinner idea for the family! This meal is not only light on your pockets, but on your stomach as well. All you need is about 20 minutes before the family lines up for dinner time to cook this tasty Casserole. Check out the ingredients and cooking directions below provided by Skinnytase.com 🙂
- 6 oz Ronzoni Smart taste noodles (or no-yolk)
- 2 tsp oil
- 4 cloves garlic, sliced thin
- 12 oz fresh broccoli florets, chopped
- 1 tbsp butter
- 1 medium shallot, minced
- 3 tbsp all purpose flour
- 1-3/4 cups fat free chicken broth
- 1 cup 1% milk
- 12 oz cooked shredded chicken breast
- 4 oz shredded reduced fat sharp cheddar (Sargento)
- cooking spray
- 3 tbsp shredded parmesan cheese
- 2 tbsp seasoned breadcrumbs (I used whole wheat)
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.
In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.
Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 – 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).
Hope you enjoy this with your family! This is a great way to hide the “yucky” broccoli taste from your kids within a tasty and wholesome meal. Let us know what some of you favorite recipes are!
When the Hungry Monk Restaurant in East Sussex, England developed this delicious dessert, they knew what they were doing. This creamy sweet treat was inspired by an American dish called ‘Blum’s Coffee Toffee Pie’ (you may have heard of it). Check out this recipe and cooking directions. Give it a shot, I bet your taste buds won’t be disappointed.
- 1 1/2 cups graham cracker crumbs
- 10 tablespoons butter, softened
- 2 (14-ounce) cans sweetened condensed milk
- 3 large bananas
- 1 1/2 cups heavy whipping cream
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners’ sugar and vanilla and spread on top of toffee filling and bananas.
Hope you enjoy this with your family! I recommend you serve this to your little ones early in the day, otherwise they may be jumping off the walls 😉
Please share your favorite recipes with us. If they’re yummy, we’ll put them up and give you all the credit!
Here is a wonderful and easy-to-cook dinner recipe, which happens to be one of our favorites! Don’t be surprised if you find yourself attempting to speak Italian as you serve this dish to your family, it’s part of the classic Italian cuisine experience 😉
Here is what you need to get started:
- 1 teaspoon olive oil
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 6 (3/4 inch thick) pork loin chops
- 2 cloves garlic, crushed
- 1 cup chopped onion
- 1 (14.5 ounce) can diced Italian tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water, if necessary
- 1 large green bell pepper, cut in 6 pieces
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
- Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
Put all this good stuff together and you’ll surely end up with a meal so yummy, that your kids will think their mommy used to cook in the kitchens of Rome!
What are some of your favorite recipes? Share some with us! We love to hear about what makes you and your family’s mouth water 🙂
As parents we are always trying to teach our kids how to be polite and about important customs in the world, and one we can easily overlook is tipping. Waiters are average people who are struggling to pay their bills and feed their families like the rest of us, but most people don’t realize how little they are paid. I was surprised to learn that the minimum wage for servers is $2.13 an hour, and the rest they earn from tips.
Robert St. John wrote a great article about how his daughter didn’t really understand the custom of tipping. He was once a waiter himself and understands how hard the work is and how important tips are. His daughter returned from spring break, and when he asked her if she knew to how to tip 20%, she replied that she always tipped 3 dollars. It is a cute story but also illustrates how our kids rely on us to teach them these things that we have become so used to, that we can easily forget that they are still learning.
Read the article here
Photo courtesy of Rose Vanderbeck
I recently came across this inspirational article about the kids of the Shrine of St. Patrick Catholic Church in Laurie, Missouri. They used the money raised from a soup supper to present a $500 dollar check to a local family with 3 kids suffering from cerebral palsy. The money will help with a plan to add a handicap accessible bathroom, another bedroom, and additions to the kitchen to make the house larger and more wheelchair friendly.
Stories like these are so inspirational and great examples of how we can get our kids get out into the community and help others who are in need.
Read the whole article here
A study was recently done by the American Psychological Association that makes a lot of sense: kids do better in school when they know that failing and trying again is OK and just part of the learning process. These findings go to further show how important it is for parents and teachers to talk to kids about the process of learning. It is easy to understand how failing at something can demoralize you and push you towards giving up. We often need our friends and families to pick us up and tell us to try again, and kids are no different. Kids don’t always understand right away that it is OK to fail, and that it is just another way to learn.
Co-author Frederique Autin explained, “we showed that helping children to interpret difficulty, not as a sign of intellectual limitation but as the normal learning outcome, improved their performance on very demanding and difficult tasks and reduced their feelings of incompetence.” This study shows our important it is to teach our kids about what they can learn when they fail, and how they can use that to try again and succeed.
Read the rest of this great article here.