Peach Pie

Yum... This picture is actually a fruit pie I adapted from the peach pie recipe. You see, I was so excited for peach harvest time so we could make this pie. It's Casey's favorite and we made it a lot in Utah. However, Texas peaches are NOT Utah peaches and I will never buy another one as long as I live--they are really that bad. Anyway, since the peaches were so gross I just threw in some strawberries and pears and raspberries and it was still good, even though it was not the peach pie I was looking forward to.

1 refrigerated pie crust

1 cup sugar

1 cup water

4 Tbsp. corn starch

2 Tbsp. peach OR orange jello

Peach slices

Prepare refrigerated pie crust as directed on box. Fill baked crust with sliced peaches. Combine other ingredients in small to medium sauce pan. Heat and stir until boiling and thick. Place saucepan in other cake pan or something similar and surround with ice cubes to cool. Allow to cool for 5-10 minutes then pour over peaches in the pie crust. Cool in the fridge for 30 minutes. Serve with whipped cream on top.

Chicken Artichoke Hearts & Rice Casserole

This recipe is from my home ward's cookbook and was actually submitted by one of my cousins, Stacy. We love it!!

6.2 oz. rice (weird measurement but it's about 2 1/2 to 3 cups when cooked)
1 medium bell pepper
1 can artichoke hearts
3 cups cooked chicken, chopped (canned chicken is really good in this and fast too)
1/4 cup sliced green onions
1 jar chicken gravy
1/2 cup sour cream
1 cup cheddar cheese, shredded

Preheat oven to 350. Prepare rice. Slice bell pepper to make 3 rings for garnish; set aside. Chop remaining bell pepper. Drain artichokes and cut into bite-sized pieces. Add chopped bell pepper, artichokes, chicken and green onions to rice. Mix well. Spoon into 9 x 9-inch baking dish. Mix gravy and sour cream until blended. Add cheese and mix well. Spread gravy mixture over rice mixture. Bake 25-27 minutes or until thoroughly heated. Garnish with bell pepper rings.

Sorry....

So I see that Kristi has been brave in keeping this blog alive. I'm officially apologizing for not posting in forever. We finally got new internet that is super fast so I'm back at it! Mondays are officially my day again!

Michelle

Caramel Popcorn

After 36 long days of "no treats allowed," I have started allowing Sundays to be treat day. Caramel popcorn was the first to come back on the scene. It is a family favorite of ours but can be quite addictive. This is the gooey, sticky type of caramel popcorn. Maybe Susan will post her yummy recipe for the non-gooey style popcorn!


Combine in saucepan:

1 can sweetened condensed milk
2 cups brown sugar
1 cup light corn syrup
1 cube butter

Bring to a boil, stirring constantly. Cook to "softball" stage (This is the point at which if you put a little of the mixture into a cup of cold water, it will form a soft ball. If it spreads out, it needs more time. If it makes a hard ball, you cooked it too long.)
Drizzle over popcorn. I don't know how much popcorn. I usually pop 4 bags of microwave popcorn but it just depends on how gooey you like it. I also usually spread the popcorn over jelly roll pans for easy mixing or on waxed paper for easy cleaning. Enjoy!!

Ashlynn loves treat day. Of course she prefers her Heads or Tails Double Stuf Oreos, but she'll take whatever she can get!