Parmesan Cheese Crisps

Since there have had to be several diet changes in our house, everyone is looking for a great snack which everyone can eat. Momma found a great Parmesan Crisp recipe, so when she made them today, I couldn’t help but bug her and take pictures and get in her way. She loves when I do that!
OK, so these are easy peasy!!
Parmesan Cheese Crisps 
Ingredients 
Shredded Parmesan Cheese (yup, this is it for this recipe)
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Instructions
  • Preheat oven to 400*
  • Line a baking sheet with parchment paper or a silpat mat. You can use a bit of non stick spray, if you’d like to insure they won’t stick to either surface
  • Place heaping tablespoons of the Parmesan Cheese  onto the baking pan, spacing should be 1/2″ – 1″. Thin them out so the piles are about 1.5″ wide and thin. Don’t make them to thick, they will cook unevenly and your crisps won’t be crispy.
  • Bake for 5 minutes or until crisp and golden, remove and let cool
That’s it! I told you, easy peasy.
Want more recipes for Cheese Crisps, check out my Pinterest board
The poets have been mysteriously silent on the subject of cheese.
Gilbert K. Chesterton
*This post contains affiliate links. This is at no cost to you. In fact, you are helping me when you decide to click and purchase. Thank you!* Disclaimer
DK
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Shenanigans & Malarky: St Paddy’s Day

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It’s just around the corner. Are you ready for it? I’m talking Shenanigans and Malarky! About the Irish eyes that are smiling! About rainbows, fairies and leprechauns! Green beer and Kilts! St Paddy’s Day!
Why must people pinch those who don’t wear green on St Paddy’s Day? It’s not one of my favorite traditions (or superstitions), where in the world did it come from? Well, it started back in the 1700’s when it was believed St  Patrick’s day revolved around those tiny creatures, the leprechaun. It was believed if you wore green it would make you invisible to them, legend has it, the wee ones would pinch anyone not wearing green, just to remind them: we see you!!
Ireland and it’s beautiful green hills, castles, rain and wee folk are on my bucket list to be sure. For now, I will have to settle with celebrating on March 17 by wearing green and feasting Irish style! Which is what brings us to the main part of this post…FOOD & Drink!!!
I have found some interesting and tantalizing recipes on Pinterest to make our palettes drool
Breakfast

Hope this helps you get excited about the green day! Remember, if you want to hide from Leprechauns, wear green! Be safe you go out and party! And create a ton of shenanigans for memories!

Follow me on Pinterest for more recipes and shenanigans!

St. Patrick’s Day is an enchanted time — a day to begin transforming winter’s dreams into summer’s magic. ~Adrienne Cook

DK

*This post contains affiliate links. This is at no cost to you. In fact, you are helping me when you decide to click and purchase. Thank you!*

*these photos & recipes are not mine, no copy write infringement meant”

 

 

Finally Friday: Chicken & Noodles

I am really trying to get adjusted to this different season. See, it’s supposed to be winter and right now, it’s sunny (but the sun is going down) and 57*, the high was 68*. The birds are chirping, the leaves are rustling about and my clothes on the clothes rack outside dried in three hours as opposed to two days. Meanwhile, the east coast is getting pounded by winter storm Riley. Sorry, got a little sidetracked. In honor of the east coast pounding, I made Chicken and Noodles. I am so stuffed right now, it’s hard to even sit to type.
Chicken & Noodles – Crock Pot
Ingredients:
1 – (24 oz) package Grandma’s Egg Noodles
2 – (14.7 oz) cans Cream of…. Chicken/Mushroom/Onion/Celery or a combo of two
1 – (1/2 c) stick of butter – cut into pieces
1 – (32 oz) carton of Chicken Broth
1 – bag mixed veggies (I like the petite veggies kind)
1 – small onion, chopped into small pieces
1 – tsp Better Than Bullion
6 – small boneless/skinless chicken breasts
salt & pepper to taste
onion/garlic powder to taste

 

Directions: 
  • Spray the bottom of the crock pot with non stick spray.
  • Add chicken breast to the crock and season with salt, pepper, garlic and/or onion powder.
  • Add the onions to the crock
  • Pour the cans of soup onto the chicken breasts
  • Add the butter on top of the soups
  • Mix the Bullion and broth until the bullion is “melted”
  • Put the lid on the crock and cook the chicken on low for four hours (longer if the breasts are frozen)
  • Remove the breasts and shred them, add the shredded chicken back to the crock
  • Add the mixed veggies and noodles, cook two more hours, stirring occasionally
Scoop up the goodness and serve (CAUTION…this smells amazing and your mouth is watering by now, STOP… let it cool!!! two of the three of us walked away from the table with burned tongues!)
Serve with rolls or croûtons
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 Follow me on Pinterest for more fun, recipes and shenanigans!
Enjoy!
Food feeds both the body and soul – there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom’s secret chicken noodle soup recipe when you’re sick.
Michael Mina
*This post contains affiliate links. This is at no cost to you. In fact, you are helping me when you decide to click and purchase. Thank you!*
DK

Thankful Thursday: Thanksgiving

I have to admit and sort of brag I’m truly blessed!
Things I’m Thankful for:
My hubby, son, daughter and grand kids
My mother, sister, nieces and nephews
Of course, Max
My sister and brother in laws
I have a roof over my head
Food on my table and the good Lord allows me to get up each day
For the sunshine, snow, rain and (not the wind, not the wind…not the wind)rainbows
For the sunrises and sunsets
For the moon and the stars
For the time I have been allowed to spend with my family
For pain..without pain, we don’t appreciate life’s joys
For hobbies and creativity
For travel
My cookbooks and coloring books
For music and silence
For coffee, chocolate, ice cream
My camera and you tube to help me figure out how to use it
The internet and wifi
My phone and computer
My new favorite slippers and sweatpants
and my hubby (yes, again. He is Amazing) who takes me Pokemon hunting each night
Thanksgiving is one of my favorite days of the year because it reminds us to give thanks and to count our blessings. Suddenly, so many things become so little when we realize how blessed and lucky we are.
Joyce Giraud
DK

Try it Thursday: Lazy Peach Pie

In case you have missed it, Peaches are a pretty big deal around these parts. I mean, Palisade is known as the Peach Capitol of Colorado. I would say the world, but I don’t know that I’ve had fresh Georgia Peaches.

 

One of my most favorite desserts EVER!!! Is Lazy Peach Pie. I got this recipe from a friend back in the early 90’s (1990’s not, 1890) as it was so darn delicious, the recipe is so stinking easy, there really is no reason not to have it every day of the week. I love it best when it comes out of the oven, but WARNING! It’s HOT! And I have such a time waiting for it to cool enough, 90% of the time, I burn my tongue and it doesn’t even upset me. It makes for great left overs too! However, most times, there are no left overs. I may have to start making them in secret! 
Lazy Peach Pie
Ingredients:
1 stick of butter (can use margarine, but why?)
1 cup of sugar
1 cup of All Purpose flour
3/4 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 quart peaches or other fruit, undrained
***I used my freshly picked peaches from the trip to Palisade the day before. 
I used 5 large peaches, skinned and sliced
1/8 – 1/4 cup sugar (brown or white, I used brown this time)
2 Tablespoons lemon juice 
Mix all together and let set for at least 2 hours. 
(should have taken a photo of these, but I didn’t..whoops)
Preheat oven to 350 degrees Fahrenheit.
Chop up butter stick into smaller cubes and put in 9″ x 13″ baking dish, then into the oven. (**This will melt while the oven is heating up. If you forget to throw it in the oven, no worries, just melt it in the microwave.)
Mix sugar, flour, baking powder, salt and milk in a bowl, until everything is blended.
Remove baking dish from oven and pour the batter into the pan.
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Place peaches on top (I like to arrange them nicely) of batter
Pour juice from the fruit on top of the peaches.
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Bake 1 hour or until golden brown.
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Let cool at least 30 minutes before digging in otherwise, blow on it!! It’s HOT!!!
Serve with ice cream, whipped cream or by itself
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August brings into sharp focus and a furious boil everything I’ve been listening to in the late spring and summer.
Henry Rollins
DK

Try It Thursday: Peach Pie

So
The reasoning behind the name  “You Said There Would Be Pie” is I like to relate it to life. Life can be a piece of pie. It can be a pizza pie. Even a mathematical equation. Every piece of pie is different. You can make the pies square or round or whatever you would like. Think outside the box!
This weeks pie is all about Peach Pie.
I don’t like to make pies, I struggle with the crust making, even if it’s store bought. Nevertheless, if you live in Grand Junction or really anywhere in Colorado, you know Palisade Peaches are the best. They are sweet and jam packed with juice which runs down your chin and gets all over your face, clothes and hands. Palisade or even the Grand Valley for that matter, have hot days and cool nights which are perfect for bringing out the natural sugars in the peaches. California peaches, by comparison seem dry, mealy and tart because they are picked green for shipping and once you pick them, the sugars no longer develop. There are two kinds of peaches you can find in the local stands and farmer’s markets: early season cling peaches and freestones. The names “cling” and “freestone” refer to the peach pits. A “cling” peach will stick to the pit (which is the variety I bought today) and a “freestone” is not securely attached to the pit, even when they are fully ripe. Freestones are larger, juicier, sweeter and easier to work with and had I known that, I may have waited for them to ripen. But, it’s all a learning process.
Therefore, Peach Pie it is!
So I searched Pinterest for the “best and easiest” pie, remember, I am terrible at making pies. So I found a recipe called EASY PEACH PIE, well great! I like EASY!! So we gathered the ingredients at the store and we even went picking lavender, so I purchased a cute bottle of Sprigs & Sprouts of Western Colorado; Culinary Lavender “Ms. Katherine”. I thought just a touch would do, something different.
I dug into slicing the peaches, not quite as easy as I had planned for that, but again, a learning experience. Peaches cut, I mixed the crumble mixture next. All Purpose Flour (Check), white sugar (check), brown sugar (check), cold butter (check), cornstarch...uh oh, I kid you not, we used the very last drop of cornstarch last night and I didn’t realize I would need any for today, so…Google, what is a substitution for cornstarch? Google gave us quite a list: flour, rice flour, after which I stopped listening and started thinking…oats? Mom said that wouldn’t be so good! I saw a box of unflavored gelatin, thought, worse comes to worse I could use this, but I decided on the flour. So for the 1 tablespoon of cornstarch needed, I substituted 3 tablespoons of AP flour.

The dreaded pie crust was next. I was going to attempt to make it from scratch but decided I didn’t need that kind of pressure today and I already had store bought crusts so…Score! Bottom goes in, mind you the crust design is not at all pretty and I’m OK with it.

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Next up, dressing the peaches. Cinnamon (check), nutmeg (not a fan, didn’t use), fruit fresh (Wait…what????). I had NO Fruit fresh, so, I subbed that with juice from 1/2 of a lemon and nutmeg was subbed with just a small pinch of the lavender. I didn’t know how it would taste, so I started small. Peaches dressed, 1/2 of the mixture into the pie crust. 1/2 of the crumble mix. then the other 1/2 of the peaches and then topped with the last part of the crumbles. Top of the pie was to be lattice, so I think I did that pretty good, for a first time. Egg washed and then into the 450* oven for 15 minutes. Then 350* for 30 minutes. THEN turn the oven off and let set for 90 minutes. OK, it said easy, didn’t say it was quick.
2 1/2 HOURS later, the pie came out looking like a gem! And yes, I used the wrong sized pie pan.
Test came when B and mom were ready for their piece. The pie sliced nicely, didn’t run (figured with no cornstarch it would), it held up in the cutting process and topped it off with some frozen whipped cream. It was delish!!! I kid you not, everyone loved it. I don’t really know about the lavender, I’m still on the fence with that.
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Here’s my rendition of the pie recipe:
Ingredients
  • 1 tsp Fruit, fresh
  • 2 1/2 lbs Peaches, fresh pitted and sliced
  • 1/3 cup All-purpose flour
  • 1/2 cup Brown sugar, packed
  • 1/4 cup Butter
  • 1/2 tsp Cinnamon
  • 1 heaping tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1 tbsp Sugar
  • 1/2 cup White sugar
  • 1 double 9″ pie crust

Instructions

 

~Mix together flour, sugars, cornstarch and butter until it is at the crumb stage.
            If you don’t have cornstarch, you can use 3 T of AP flour and add that into the crumb stage.
~Combine peaches with cinnamon, nutmeg and fruit fresh.
             I used 2 T of lemon juice instead of fruit fresh
             And just a pinch of lavender (I’m sure you could also use lavender sugar too)
~Place one crust in the bottom of a 9 inch pie plate.
~Add half the peach mixture and then half the crumb mixture on top. Next add the last of the peaches, then the last of the crumb mixture. Lightly tap on the counter to settle the peaches.
~Roll the remaining crust into an 11-inch circle. Cut into 1-inch strips. Lay 6 strips over the top of the pie filling. Weave the remaining 5 strips to form a lattice top. Using a pairing knife cut off the                 excess dough. Press the ends to the bottom crust and crimp with a fork.
~Using only the whites of an egg brush across the lattice top.
            I evidently messed this part up too, I used the whole egg and then sprinkled the sugar on top
~Place on a lined cookie sheet to catch the drippings. Bake at 450 degrees F for 15 minutes. Drop the temperature to 350 degrees F for 30 minutes. Turn off the oven and leave the pie there for about 90 minutes or until fully cooled and set.
~Top with whipped cream (frozen or not) or ice cream
If I had to change anything (besides the lavender), I would add a bit of sugar and more cinnamon to the peaches. I have included the recipe for the original pie in the hyperlink above with the name of the pie.
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Don’t miss the 2017 Palisade Peach Festival! I’ll be there, will YOU?
Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.
Alice Walker