Peach Pie Filling - Canned

Canning season is here.  I get tired of just canning peaches so I hunted the internet a few years back and this is the best of the best.  We love this pie filling.  If you don't want to make a pie crust a quick dessert is to make a graham cracker crust. Next combined cream cheese, powdered sugar, and vanilla.  Top it all off with a jar of pie filling and you have a yummy and quick last minute dessert. 

PEACH PIE FILLING
By: Home Run Recipes

6 quarts Sliced Fresh Peaches
7 Cups Sugar
2 Cups + 3 Tbl Clear Jel Powder
5 1/4 Cups Cold Water
1 tsp Cinnamon
1 tsp Almond extract
1 3/4 cups Bottled Lemon Juice

Combine water, sugar, clear jel, and cinnamon and almond extract in a large pot. 
Stir and cook over medium heat until mixture thickens and begins to bubble.  Add Lemon juice then boil for 1 minute, stirring constantly.  Add the drained and sliced peaches.  heat this mixture for 3 minutes more.

Water Bath for 40 minutes. 

*The original Recipe said this makes 7 quarts, but  it's more like 10 quarts.
If you only want to make a jar here's the amounts.  Or maybe you have just a few peaches left this should help.
1 quart  of  Peach Pie Filling
3 1/2 cups Sliced Fresh Peaches
1 Cup Sugar
1/4 Cup + 1 Tbl Clear Jel Powder
3/4 Cups Cold Water
1/8 tsp Cinnamon
1/8 tsp Almond extract
1/4 cup Bottled Lemon Juice

Peanut Butter Chocolate Bars

 
Sometimes I double the chocolate topping but it's amazing without it doubled.  


Peanut Butter Chocolate Bars
By: Home Run Recipes

Peanut Butter Bottom:
2 Cups Powdered Sugar
3/4 Cup Creamy Peanut Butter
2/3 Cup Graham Cracker Crumbs 
1/2 Cup Melted Butter

Line a 8x8 or 9x9 pan with foil.  Combine all above ingredients.  Press into the bottom of the pan.

Topping:

2/3 cup Semi-Sweet Chocolate Chips

4 1/2 tsp. Creamy Peanut Butter
1 tsp. Butter

Combine all the toppings together in a microwave safe bowl.  Then spread over the top of the Peanut Butter Bottom.   The Chocolate will be thick but still spreadable.  Cool and enjoy.

Genious!

I have this friend who I go to the gym with. She literally is the most ripped woman I have ever seen. She is extremely fit, but she told me she has an addiction to sweets. I just laughed at her because obviously looking at her that is not the case. She insisted and said, "I just learned to make them healthier so I could still eat them." One thing I did say though was obviously she does moderation in all things. Her response, "obviously;) But you will be addicted."

So, I requested said recipes. I haven't tried all of them because literally there is about 30 recipes to go through, but I did try something I HAD to share. She gave me 2 separate recipes and I combined them to create Almond Joys made healthy! Boo ya baby! This addiction has all natural and healthy ingredients! Don't be fooled into thinking you can eat a lot of them, because there is a lot of natural fat in these with the almond butter, walnuts and coconut oil.

Coconut Truffles
2 cups walnuts
1 cup pitted medjool dates
1T raw almond butter
1 t cinnamon
Shredded coconut (garnish)
In food processor, blend walnuts until finely chopped. While processor is running, add dates one at a time until sticky ball forms. Open lid of food processor and add almond butter and cinnamon. Process until mixed. Form into small balls and roll in shredded coconut




Cck's Chocolate Butter
60 g (4T) coconut oil
52 g ( 1/2 cup plus 1 T) cocoa powder
scant 1/4 cup agave or 20 vanilla Stevia drops
46 g (3T) water

Melt coconut oil. Add remaining ingredients and stir until thick. You can use as a chocolate sauce/dip (for bananas or strawberries) or you can spread out in a pan lined with plastic and wrap and freeze until firm to become chocolate bites.


So, I made the coconut truffles and drizzled cck's chocolate butter over it and it was VERY tasty! I am very pleased with this recipe.

Dairy Free Ice Cream

My son has an allergy to dairy. My sister posted THIS about making ice cream in a bag. I remember doing this with her as a kid. Such fun! Well, I wanted to get my kids on the fun so I scourered the web for a dairy free ice cream recipe. There are a lot out there. You can make any of them without an ice cream machine too! Which was also a requirement, but I realized if the recipe is large, cut it down and make in a big Ziploc bag instead. BAM! Dairy free ice cream without an ice cream maker.

I used THIS recipe with these instructions from a comment left by Trinka

"Any container that is freezer safe will do. Simply pour and freeze as usual. Do not mix or you will get ice crystals. I've even made this in a freezer Ziploc type of bag so I could cut the corner and "soft -serve" right into the comes or bowls. To do this, take a 2 gallon zip loc bag and add ice cubes( 2 trays worth) and rock salt. In another 1 gallon bag, pour the blended mix. Zip it shut and place the mix bag into the 2 gallon bag with salt and ice. Zip shut but leave about 1 inch open for air to move freely. Knead and squish bags until you have soft-serve style ice cream ( yes, the kids can do this too!) Unzip ice and salt bag, pull out ice cream bag and dry with a towel. Cut the corner and squeeze into cones or bowls!"

Easy Home Made Ice Cream WITHOUT a machine Part 2

ICE CREAM IN A BAG

This is a recipe I learned as a kid.  We've done this camping with all the kids and it is super fun to have fresh ice cream in the mountains.  It only takes 5 minutes to mix. There is a great video that shows you how to do it at Family Fun .

 

Here's the bags ready to go.

 

 My daughter was worried that her hands would get cold so she held the bag between a towel.  We shook the crazies out of the bag.(maybe a little to much because we did get a hole in one of the bags)

5 minutes later this is what we have. Yummy ice cream to enjoy. 

 

Easy Homemade Ice Cream WITHOUT a machine Part 1

This is a fun recipe that only requires some Time in the Freezer.  You are going to taste this Smooth & Creamy Goodness and wonder why you haven't known about this before.   Since July is national ice cream month you better go make some.  

I have always thought an ice cream maker would be fun but they take up space and I have enough gadgets already.   I got the recipe from Kevin and Amanda.

The base for this recipe is only 2 ingredients: Heavy Whipping Cream, and Sweetened Condensed Milk.  Then you can add anything you're sweet tooth is craving: Nutella, chocolate chips, magic shell, fresh berries, rice krispies, doughnuts, coconut, pineapple, candy, etc.



 

Homemade Ice cream



Cinnabon Flavor
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Andes Mint Flavor


2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 tsp peppermint extract
1/2 teaspoon vanilla extract
1/2 cup Andes mints crushed up
1/2 a bottle of Magic Shell
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk,  peppermint, Andes candies, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour 1/3 of the mixture into a 2-quart container then pour magic shell on it.  Pour another 1/3 of the magic shell over the mixture, then pour remaining 1/3 into the container and drizzle some more magic shell on top of that, then cover. Freeze 6 hours or until firm. Store in freezer.


S'mores Ice Cream

 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup marshmallow fluff
1/2 cup mini chocolate chips

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, marshmallow fluff, and vanilla in large bowl. Mix well. Stir in chocolate chips, then gently fold in whipped cream. 

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm.  SERVE between 2 graham crackers.




Cookie Ice Cream

 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 to 2 cups crushed cookies ( I had homemade choc. chip in the cookie jar so we used those)

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, cookie crumbs, and vanilla in large bowl. Mix well. Then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm. 

Nutella Banana

 2 cups heavy cream
1 (14 oz.) sweetened condensed milk
3 tablespoons butter, melted
1/4 teaspoon banana flavoring
1/2 cup Nutella
1/2 cup chopped walnuts
1 banana cut up

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, Nutella, nuts, and banana flavoring in large bowl. Mix well. Stir in bananas, then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm.

Nutella Cupcakes

It was last summer that I tasted Nutella for the first time.  Some of you are saying WHAT.  It was by choice.  I knew that chocolate on a sandwich would be good and I have little self control when it comes to yummy goodness.  Since it has 100 calories in 1 tablespoon and reality is I would want more then 1 tabelspoon, I just never bought it.  Well, I broke down and bought some and I do LOVE IT.  I still don't buy it that much because I want to dip every apple or banana in it I eat.  These Nutella cup cakes are delicious.  I found the recipe from Your Cup of Cake.  Our family doesn't like cake, we never have cake for birthdays, but these we can't get enough of.  
Here's a few tips for making great cupcakes:
1. Add a box of dry instant pudding to the dry ingredients.
2. Sift all dry ingredients together first.  These helps get out any clumps and makes the ingredients light and easy to mix.
3.Mix oil and eggs together before adding to the dry ingredients.  These are the two ingredients that want to mix together the least and by combining them before hand you will get a better “crumb” to your cupcake.
4. If your recipe calls for butter mix it with the sugar for at least 5 minutes.  They will turn a light color and appear fluffy.
5.To make sure all your cupcakes are the same size use an ice cream scoop.  
6. Remove the cupcakes from your pan right out of the oven.
7. MY FAVORITE TIP  - Place them in a container with a lid and seal them in it to cool.  This creates a softer and moister cupcake.  

Nutella Cupcakes
by: Your Cup of Cake

Devil’s Food Cake Mix
3 eggs
½ C oil
1/4 cup milk
½ C water
1 tsp vanilla
1 C sour cream
24 tsp Nutella
(1 per cupcake)
Nutella Buttercream:
¾  C Nutella
1/4 C butter, softened
1 1/2 -2 ½ C powdered sugar
1 tsp vanilla
3-4 Tbsp  heavy whipping cream

Preheat oven to 350 degrees and line 24 muffins tins.   In a large bowl, whisk eggs, oil, milk, water and vanilla.    Sift in cake mix and stir in sour cream.   Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one.  Using a toothpick, swirl the Nutella into the batter.   Bake for 14-18 minutes or until the sides spring back.  (The tops will stay gooey because of the Nutella.)   Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
Buttercream: Beat the Nutella and butter for 5 minutes.  Add vanilla, then alternate between adding powdered sugar and heavy whipping cream.  Taste the buttercream until you reach your desired sweetness.  You may need to refrigerate the buttercream before piping it onto cooled cup.

Fruity Cheesecake

Thanks to my friend Katie at The Cookin Mama's Blog  this is my favorite cheesecake recipe.  This recipe is cooked at 325 not 350.  Yes, from experience I made that mistake and it was super dry.  I cooked it for a family get together and  I was so disappointed.  Don't make the same mistake I did. 


Fruity Cheesecake

60 Nilla Wafers crushed (about 2 cups)
5 tbsp. butter or margarine melted
3 tbsp. sugar
4 pkg (8 oz each) cream cheese, softened (I used Philadelphia Cream Cheese)
1 c. sugar
2 tbsp. flour
1 c. sour cream
4 eggs
1 large pkg instant vanilla pudding (dry)
2 cups Cool Whip (I used more)
1 cup each blueberries, sliced strawberries, and sliced peeled kiwis

Preheat oven to 325 degrees. Line a 13x9 inch pan, with ends of foil extending over sides. Spray with Pam. (I only extended the foil over the two end sides.) Mix wafer crumbs, butter and 3 tbsp sugar. Press into the bottom of the pan. Bake 10 minutes.

Beat cream cheese, 1 c. sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in dry pudding mix. Pour over crust.

Bake 1 hour or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles. Remove and discard foil. Place cheesecake on platter; spread with cool whip. Top with fruit just before serving. Refrigerate leftovers.