Use this sauce in crepes or as a pie filling or fruit sauce.
5-7 firm fresh necterines
2 cups peach nectar
1/3 cup brown sugar
1/4 cup whiskey
1 Tablespoon cinnamon (optional)
2 Tablespoons corn starch
remove necteines from stone. Slice about 1/4 inch thick and set aside
In a medium sauce pan, pour nectar and add brown sugar. Bring to boil on high hear Whisk in cornstarch until smooth and creamy looking. Cook until it starts to thicken. Reduce heat to medium and add necterines and whiskey. Let them cook, stirring occasionally for 10-15 minutes. Remove from heat. Add cinnamon and stir well.
2 cups heavy cream
1 cup sour cream
1 teaspoon vanilla
1/2 cup confectioners sugar
15 ounce can of pure pumpkin (not pie filling)
3 teaspoons pumpkin pie spice or to taste
Whipped the heavy cream, sour cream and vanilla and til it starts to get firm. Add sugar and continue beating on high until peaks form and stay with no drooping. Add the pumpkin pie spice and mix it through being careful not to over mix. GENTLY fold in pumpkin until thoroughly incorporated. Chill until ready to serve.
Serve with fresh fruit, pound cake, or wrapped in crepes. Delicious!
This recipe is for the electric pressure cooker
12 links sausage, Hot or sweet italian
1 onion peeled, halved and sliced
2 sweet peppers seeded and sliced
1/2 cup maple syrup ( yes, the real kind)
1/2 cup water
Saute onions and peppers until soft, either on the stove top or use the saute function of the pressure cooker. If using pressure cooker, remove place sausage in cooker and then put them back. If using stove top, place sausage in cooker and then the peppers and onions. Mix syrup with water pour into cooker. Secure top. Cook on high pressure for 10 minutes. Quick release pressure. Serve over rice or noodles.
This is for 8 drinks
12 oz cran-raspberry juice
10 oz vanilla vodka
2 oz triple sec
2 oz lime juice
Combine, add some ice to chill, strain and serve
3 Tablespoons oil
3 Tablespoons coconut oil
1 2/3 cups uncooked rice
2 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
4 cups chicken broth
2 chicken boullion cubes
1 can tomato sauce
2 teaspoons ground jalapeno or ceyenne pepper (or to taste )
Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned; season with salt, cumin, and pepper. Pour broth over the rice mixture and boullion cubes. Stir in tomato sauce. lace a cover on the saucepan, increase to medium-hot and bring to a boil. Add ground hot pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the broth is absorbed, 15 to 20 minutes more. Serve hot. 6 generous helpings.
thinly sliced proscuitto
boneless, skinless chicken ( tenders, breast and or thighs)
bacon fat (optional)
Coat a pan with bacon fat, butter, oil or Pam spray (bacon fat adds flavor)
Wrap each piece of chicken in a slice (or 2) of proscuitto and arrange in a baking pan.
Bake at 350f until thoroughly cooked, 40 minutes or so.
4 cups cooked turkey, cut into bite sized pieces
6 cups turkey broth made from carcass or store bought. Need enough to cover turkey pieces by an inch
1 cup whole wheat flour
1/4 teaspoon salt 2 teaspoons baking powder
2 tablespoons melted butter
1/3 cup milk
1 egg, slightly beaten.
Over medium-high heat bring turkey with broth to boil.
while waiting for this to heat up mix the dumplings. In a medium bowl mix the dry ingredients together and make a well in the center. In the well power the egg, milk then butter and mix until flour is just moistened. Over mixing will make tough dumplings. Drop by spoon fulls into boiling broth and cover, turn heat down to medium low to keep it from boiling over, cook for 7 minutes, uncover and cook for 5 more minutes. You can add peas to your bowl, (left overs from the fridge are good, frozen will take a bit to thaw in the bowl) and ladle soup and dumplings over peas. Wait a few minutes for the peas to heat up and serve. This is also awesome with chicken.