Saturday, September 18, 2010

Peach Cheesecake

With all the peaches I have been canning lately, I decided I wanted to try a few new peach recipes. Today I went with a new recipe for peach cheesecake...gotta say NO one was disappointed!
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Doesn't it look yummy?!?
I started with some Bisquick, milk and a box of pudding!
Whip it until totally blended!
So I baked this in a pie pan and I wouldn't suggest kinda bubbled over in my oven :(
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So use a 8x8 and butter or grease it, then put the bisquick mixture in the bottom.
It is REALLY sticky so beware...eventually it does cooperate though!
Then pour a 15 oz can or equivalent into a bowl, juice and all.
Slice into bite size peices and save juice!
Then using a strainer spoon place peaches over bisquick mixture
Then in a kitchen aid blend some cream cheese and sugar
Then make a cinnamon and sugar mix for the top
Then sprinkle over the top of the cheesecake!
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Then bake away!
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This bakes for about 30 mins then is GREAT hot or cold
Our family and friends inhaled it in about ten minutes tops!
 I would suggest doubling it! hehe
Let me know what you think!

Peach Cheesecake
3/4 cup baking mix like Bisquick
1 (1.5 ounce) package instant vanilla pudding mix
1/2 cup milk
3 tablespoons butter, softened
1 egg
1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
8 ounces cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.

Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.

Bake in the preheated oven until set in the center, 30 to 35 minutes

Monday, September 13, 2010

September & Peaches

September is one of my most favorite times of the year. Kids get excited to start school, all their sports games and concerts start, you get to enjoy the weather of warm sun with a cool breeze and in our house we start listening to Christmas music!
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The other joy of September for me is canning. I don't have a clue why I love it as much as I do, but I guess it just gives me such a sense of accomplishment to see all those jars of homemade lovin sitting on top of my counter at the end of the day. Listening to the lids seal and pop makes me smile.
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One of my most favorite things to can are peaches! I have already done Raspberry Peach Jam (I'll do another post on that one!) so today I did peach pie filling and frozen peaches in syrup. I can't even tell you how yummy the pie filling makes my house smell.
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I have a few peach tricks up my sleeve so I wanted to do a post and share!
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First off, I pick my peaches and put them into several brown paper bags for 2-3 days. This is a must for the way I do peaches. Something about that brown bag makes their juices plentiful and they ripen and soften in those 2-3 days.
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For today, I filled up my small sink with water to make sure they were all clean and bug free before I started!
The #1 reason to LOVE the brown bag way is they do NOT need to be blanched.
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Blanching is a great method for a lot of fruits and veggies, but with peaches I HATE IT. I think you loose TONS of the sweetness and juices as they boil out. If that is your favorite way, it still works, for me, we use the brown bag and then cut em in half like this!
The peaches will be perfectly ripe and without any water or trouble the skin will peel right off
If I have a peach that is being a little tricky, I will use either a pearing knife or my avocado peeler to help it along, then slice the peach.
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 I get 4 slices out of each half
Then just keep going until all those yummy peaches are in slices!

Now its time to make the filling!
You need sugar, water, cinnamon, nutmeg, lemon juice and cornstarch
Bring to a slow boil and whisk so cornstarch isn't clumpy
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Then add those peaches!
Then boil  for about 5 minutes or until thick!
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The smell of this is SO divine!
Then put your filling in jars and water bath 30 minutes after boiling!

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Isn't that a beautiful sight?!?

 This goes super yummy with pie obviously but I LOVE it over cheesecake! Ooo or pancakes, waffles... Hope it inspires you! ;)

Canned Peach Pie Filling
5 Cups sliced peaches
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 C water
3/4 C sugar
2 Tbs lemon juice
3 Tbs cornstarch

Mix all but peaches in pot and bring to a slow boil. Add peaches and simmer 5 mins or until thickened. Pour into mason jars. Water bath 30 minutes! Each recipe makes about 2 pints or 1 quart.

***In photos above I tripled the recipe***

Wednesday, September 8, 2010

Mom's Meatballs

This recipe is one of our family favorites!
SUPER simple and quick, throw it in the crock pot and serve over rice later that night!
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Have I mentioned how much I LOVE crock pots hehe
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So you start with about a pound or so of lean hamburger
Mash it up!
Then you will add about 8 crackers all crumbled up
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The recipe says saltines, but I use whatever buttery cracker I have on hand and it works great!
I so love a recipe with flexibility!
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You can use one small chopped onion, or if your family is like mine and not SUPER into onions, use the minced dried kind just for flavor
Add crackers, onion and 2 eggs to your mashed hamburger
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This tool I use is called the mix n chop
It is from Pampered Chef and if you don't have one,
TRUST me you are missing out on a GREAT thing
In your crock pot, mix jelly, chili sauce, juice of a lemon or about 3 tbs lemon juice and several dashes of salt and pepper!
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I use a small whisk to combine these thoroughly
Then I use a cookie scoop/melon baller to make the perfect round meatballs without touching yucky raw meat
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Again, mine is Pampered Chef (just fyi) if you want to know where a good one is!
Then just plop them into your sauce!
Fill the entire crock pot
Turn it on low for about 5-6 hours!
Serve over rice and with your favorite veggies!
Let me know what ya think! ;)


1-2 lbs lean hamburger
1 small minced onion
6-8 soda crackers
2 eggs
Jar of chili sauce
1/2 jar grape jelly
juice from 1 lemon (or equivalent)
salt & pepper to taste

Mix hamburger with masher. Add eggs, crumbled crackers and onion. In crock pot, mix chili sauce, jelly, juice and s&p. Shape meatballs and drop into sauce. Cook 6 hours.
**If you don't have time to crock pot, bake at 350 for 45 mins**