peaches 2 delicious ways...

the peaches are on & they are sooooo delish! i have been using them like crazy & i just can't get enough! i made this bread pudding to take to work & they insisted i posted the recipe.

& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!

i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.

{Brit's Raspberry Peach Bread Pudding}

2 loaves french bread, cubed & left out overnight

3 cups heavy cream

1 cup half & half

3 cups sugar

1 whole egg

2 egg yolks

2 teaspoon vanilla

6 large peaches, peeled & cubed

In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.

Raspberry sauce
5 cups raspberries, fresh or frozen

1 cup sugar

1/2 cup apple juice

in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.

vanilla creme anglaise

1 cup cream 1 cup half & half 4 egg yolks 1/2 cup, sugar 1 tsp vanilla bean paste

in a small sauce pan heat cream & half & half until scalded (just before boiling) in a small boil mix egg & yolks & sugar. ladle half of the cream mixture into the egg mix while whisking, to avoid scrambling. add eggs mix to the rest of the cream & bring back to scalding & add vanilla bean paste. remove from heat immediately. {Fruit stand peach pie} 4 egg whites 1/4 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 cup chopped pecans, i toasted mine- i think almonds might be good too! 12 saltine crackers, crushed in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling. 8-10 large sweet peaches, i used new haven 1-2 tsp. fruit fresh cream cheese whipped cream peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream.

Evans' hearty chicken noodle soup...

this the weather getting cooler, nothing hits the spot more than a bowl of nice warm soup! & pair that with an easy recipe & you have a match made in heaven. this is a classic from my brother-in-law & sister-in-law. they always make it for fall conference lunch & serve it with yummy breads. sometimes they even make homemade noodles for it:) wow, the ambition!

{Evans' hearty chicken noodle soup}

2 tsp. chicken bullion

2 cans chicken soup stock

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onions

2 cans cream of chicken soup

1 can evaporated milk

2 cups cooked, diced chicken

2/3 bag Grandma’s homestyle egg noodles, already cooked

Heat chicken bullion & stock together. Add vegetables & simmer until tender. Add cream of chicken soup & milk. Add cooked chicken & noodle. Simmer until noodles are tender.

Makes 2 1/2 quarts or 10- 1 cup servings

tyler's favorite peanut butter brownies...

i had the pleasure of seeing our good friends, that live in california, this last weekend:) even more fantastic is why i saw them... after lots of trials, they are expecting there first child! & i got to go to a very sweet baby shower! so here is a great recipe from them.

this is a recipe that i got from natalie, they are her husband, tyler's, favorite brownie. what is not to love about chocolate & peanut butter together. thanks for sharing nat, & we are soooooo excited for you two... or should i say three?!?

{Tyler’s Favorite Peanut Butter Fudge Brownies}

1/2 c. unsalted butter, cut into small pieces

2 oz. good-quality unsweetened chocolate, coarsely chopped

4 oz. good-quality semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. granulated sugar

3 large eggs

2 tsp. good-quality vanilla extract

Filling:

4 tbsp. unsalted butter, melted

1/2 c. confectioners' sugar

3/4 c. smooth peanut butter

1/4 tsp. salt

1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into center of brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Enjoy with a tall glass of milk!

grandma hope's messy mikes...

my grandma always made these "messy mikes" named after my uncle mike. & we always thought the name was so funny. i love this recipe & think it is a perfect quick or even make ahead dinner for a school night dinner.

{Grandma Hope’s Messy Mikes}

1 1/2 lbs. lean ground beef

2 TBSP butter

1 yellow onion, chopped

1 can chicken gumbo soup

1/4-1/2 cup ketchup (to taste)

1/4 cup brown sugar

salt & pepper

In a large skillet, melt butter & add onions. Cook until translucent. Add ground beef & salt & pepper. Brown ground beef until cooked through. Drain off fat. Add to soup, ketchup & brown sugar to the drained meat. Bring to a simmer, stirring constantly. Add additional salt & pepper to taste. Serve on hamburger buns with cheese of your choice.