Tuesday, October 18, 2011

Colorado Peach Cobbler

We had just made a major shopping trip to Costco and my counter tops are overflowing with fresh fruit. Not a bad problem to have.

This recipe was quick, easy, and so delicious. Even with my substitutions, it came out perfectly!!!


Original recipe: Clara Hinman, for TasteofHome Family Collection Cookbook
Adapted recipe & photos: SomethingDifferentForDinner

Colorado Peach Cobbler


1 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground nutmeg ( I didn't have this so I used Pumpkin Pie Spice)
4 cups sliced peeled fresh peaches


1 cup brown sugar
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/3 cup cold butter
1 egg, beaten (I didn't have any eggs either. I substituted 2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder. I found this substitution on a vegan website, worked great!!!!!!)

In a bowl, combine sugar, flour, and nutmeg(pumpkin pie spice). Add peaches; stir to coat.

For topping, combine sugar, flour, baking powder, and salt; cut in the butter until the mixture looks like fine crumbles. Stir in egg, or substitute. Spoon over peaches

Bake at 375 degrees for 35-40 minutes or until the filling is bubbly and topping is golden brown.
Serve hot or cold with vanilla ice cream.
Yield: 8-10 servings

Monday, October 17, 2011

Tuna Salad Sandwiches

It's fall!!!! I can't tell you how happy I am for autumn. It's my favorite time of year. The days are shorter, nights longer and cooler, and Halloween is almost here. Food just tastes so much better when the weather gets cold. Summer was great and busy. I had a nice break from my blog, but I missed it and my husband missed all the good food.

It's official, I'm in the kitchen again. Plus, I got a really nice new camera. Canon EOS Rebel T3i. VERY NICE.

Happy Monday!!!

****Here is my grandmother's recipe for tuna salad sandwiches, minus the dried cranberries.


La Brea Bakery brand, Torta sandwich rolls
Romaine lettuce
2 cans solid white albacore tuna
1/2 an Asian pear
1 hard boiled egg
1 garlic dill pickle
Dried cranberries
3 tablespoons mayonnaise
Salt & pepper

Combine all chopped, diced ingredients into large mixing bowl.
Add mayonnaise to your liking, I used about 3-4 tablespoons, I dunno I don't measure.
Salt and Pepper to taste.

Fill your torta roll with tuna salad and romaine lettuce.

served with Asian Pear

Thursday, July 21, 2011

Cheesy Sausage Strata

I'm back again. I've missed you. I've missed blogging.

Truth be told, I really have been cooking... just not posting about it.
Well, I got up this morning and looked around in the frig.

Lots of eggs in there, better use them up. I'm usually not an eggy person, but this recipe caught my eye.

Hope you enjoy it as much as my clan did!!

Thanks for stopping by! Cheers!

Cheesy Sausage Strata

Original recipe: Better Homes & Garden Cook Book
Adapted recipe & pictures: Something Different For Dinner

8 ounces bulk Pork sausage
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
3 cloves garlic, minced
3 cups Italian style bread crumbs
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup sharp cheddar
6 eggs, beaten
2 cups milk
1/4 teaspoon salt

1. In large skillet cook sausage, onion, garlic, and peppers until sausage in cooked and veggies are tender. Drain off fat, and set aside for later.

2. Put bread crumbs in the bottom of a large baking dish. Spoon sausage mixture over bread crumbs. Top with 1 cup of cheese.

3. In a large mixing bowl combine eggs, milk, and salt. Pour egg mix over layers in baking dish. Gently press down on layers. Let stand for 15 minutes.

4. Bake, uncovered at 325 degrees F, for 45 minutes.

You can check if your strata is done by inserting a knife near the center. If it comes out clean, it's done!! Sprinkle with remaining cheese. Let stand for an additional 10 minutes before serving.

Enjoy! Happy eating!!

Thursday, June 30, 2011

Homemade Bolognese Sauce

I said I was taking a break..I guess what I meant was that I will be blogging more sporadically.

Last night I made a reallly realllly yummy sauce that I have to share!!!!! So good you guys!!!
It does have wine, but all the alcohol cooks out.

Bolognese Sauce, Morris style

I began by browning up 1 pound of ground beef.  While my ground beef was cooking, I seasoned it with Garlic Salt, Pepper, and some Thyme. When done, drain and put aside.

Sauce portion:  1, 28 ounce can of Tomato Sauce
                        1, 14 ounce can of diced tomatoes w/ basil and garlic/ Muir Glen Organics is great!!
                        1/2 a yellow onion, sliced Or chopped however you like
                        1/2 cup red wine, something good. Something you would drink. I used Cabernet
                         1 tablespoon Extra Virgin Olive Oil
                        Granulated Garlic, Sea Salt, Basil, & Parsley...no I didn't measure.

Combine all these ingredients in a large sauce pan. Begin to heat. I start by cooking on medium heat, stirring often, until it reaches a slight boil. Then turn the heat down to low, and simmer slowly for another 30-40 minutes. Stirring along the way.

At the end of 30 minutes, I add in my meat. Let the sauce and meat simmer together for another 10-15 minutes, to infuse all the flavors. That's it.

Serve over your pasta of choice. We had good ol' spaghetti.

Thanks for coming by!! Happy Thursday!

Tuesday, June 28, 2011

Taking a Break

As I'm sure you have noticed, I haven't been blogging. I have to admit I've missed it.

However; I got a job!! YAH ME!!! It's just part time but, three nights out of the week I am not home to make dinner.  I am bartending...something that I love. It's the best people watching you could ask for and I get paid for it. I get to see some crazy things :-).

I work at a Pool hall up here in my little town. The owner, Pete Tonkin, is the #1 pool cue making in the U.S. right now. He's been going to all kinds of competitions and Winning!! Very cool. His cue business is named Tonkin's Custom Cues. Check it out http://www.tonkincustomcues.com/.

This cuts down on the blogging time. Also, now that it's summer we are eating less and definately not baking as much. All that baking really made swim suit season scary for me.

I promise to blog at some point this week. I'm just taking a much needed summer break. Spending time with my family, planning camping trips, going to the river, maybe going to Hawaii, and now I'm working(it feels great).

So check back randomly and see what I've been doing or cooking. Hope everyone is enjoying summer.
Now that it's finally here, I know we are!!! Cheers & Happy Cooking everyone!!

Sunday, June 5, 2011

Chicken Apple Sausage Breakfast Scramble

Scramble Ingredients

2 eggs
2 chicken apple sausage links
chopped, cooked potatoes
sliced mushroom
cherub tomatoes, sliced in half
sliced cheddar cheese
garlic salt, minced onion, and pepper to taste

I began by chopping up and cooking my potatoes. Wash and rinse 6 large Russet potatoes. Chop into small chunks. In a large frying pan, add the potatoes and some bacon grease. I save my bacon grease  for using later. It's the Oakie side of me. So good.

Cook/fry your potatoes, on medium-high heat, until tender, approx 10-15 minutes, depending on the size of your pieces. Set aside for later.

My Applegate Farms Chicken Apple Sausage came fully cooked but kept frozen, so I just had to heat it up on the stove top. In a skillet, on medium heat for 8-10 minutes, or until golden brown. Once done, I chopped it up into small pieces. Set aside for later use.

Now onto the eggs. I heated up a large skillet and sprayed it with some non stick cooking spray. Next add your eggs, and while they are still wet scramble them up and add in your sliced mushrooms, sausage, and spices. Finished cooking your eggs. Cook until no longer runny.

On your plate, first put your potatoes, put your scrambled egg mixture on top, top that with some cheese slices, and cherub tomatoes.

That's it enjoy. I served with a slice of Whole Wheat toast.

Pssss...come close I'm going to let you in on a little secret.  I drink a intense fruit/veggie drink everyday. It's amazing and I wanted to share. The powder is Source Naturals Life Greens & Berries. The benefits and nutritional content is amazing!! Check it out here. I mix my powder with 100% juice. Usually a blueberry mix of some sort.  It doesn't taste too hot with just water. I also add in 2 ounces of Aloe Vera juice to it too. Lily of the desert is the brand I like. The benefits from aloe juice are great as well. You can find these products or products similar at a natural food store near you.

So here's to taking better care of ourselves and our bodies.

Friday, June 3, 2011

Teriyaki Chicken, Steamed Rice, & Broccoli

Teriyaki Chicken

2 chicken breasts
4 chicken thighs
1 bottle of Soy Vay's brand Island Teriyaki sauce.

I began by marinating my chicken, in the refrigerator, in 1/2 of the bottle of Soy Vay's brand Island Teriyaki Sauce for approx. 3-4 hours.

When the chicken had marinated enough, I placed them in an oven safe baking dish. I do not add in my marinade. Next, I added in the sauce that I had left in the bottle and 1 cup of water. Cover with foil and bake in the oven on 350 degrees. I bake for 40 minutes covered, and the last 20 minutes I uncover to brown the tops. One hour total.

Easy and so tasty.

Steamed Broccoli

Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork.

Steamed Rice

I cook my rice in a rice cooker. This saves me..really. I'm really bad at rice on the stove top. Sorry, wish I could help. In this case I'm useless. I swear by my rice cooker!!

Healthy and Easy. Enjoy!! Have a great weekend everyone!

Cheers! *Kelly

Tuesday, May 31, 2011

Ahi Poke

 Original recipe by All Recipes
Adapted photos & recipe by SomethingDifferentForDinner

Ahi Poke
This is a standard raw tuna (poke) salad served in most Hawaiian homes.

  • 2 pounds fresh tuna steaks, cubed

  • 1 cup soy sauce

  • 1/2 cup chopped green onions

  • 2 tablespoons sesame oil

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon crushed red pepper (optional)

  • 1/2 cup chopped cucumbers

  • 1 Avocado, peeled, pitted, and chopped

  • Directions

    1. In a medium bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, cucumber, and avocado; mix well. Refrigerate at least 2 hours before serving.
    2. I garnished a small plate with some clover sprouts then, using a 1 cup measuring cup, fill up the cup and pack pretty tightly. Then slowing, so that it holds form, dump cup out onto your bed of sprouts. Looks great, tastes great.

    Thanks for coming by!! I hope everyone had a nice Memorial Weekend. Cheers *Kelly

    Monday, May 30, 2011

    Ahi Cure

    Original Recipe by Tyson Cole for Uchi, from Uchi The Cookbook
    Adapted photos and recipe by SomethingDifferenetForDinner

    Note*    The original recipe called for Hamachi, yellowtail.
    I couldn't get any, so I used Ahi tuna.

    "A lot of people call these Japanese nachos, which is pretty fitting" Uchi The Cookbook

    Smoked Ahi

    24 ounces sugar
    8 oz kosher salt
    3-5 cinnamon sticks
    1/2 ounce cloves
    1/2 ounce juniper berries ( I couldnt' find them, so I didn't use them)
    1 fillet hamachi ( I used Ahi )
    2 ounces applewood chips, soaked for 15-20 minutes

    Yucca Chip

    Soybean oil, enough to coat 2 inches of pan
    1 large yucca root


    1/2 clove garlic
    1/2 Asian pear
    1/2 ounce golden raisins
    1/2 ounce almonds
    1 splash white soy ( I couldn't find any, I'm going to have to search some local Oriental markets)
    2 drops orange-infused oil
    (zest of 2 large oranges, 2 ounces vegetable oil)
    1 pinch of micro chervil ( I used clover sprouts)

    For the smoke Hamachi(Ahi): Place sugar and salt in large mixing bowl. Combine cinnamon, cloves and juniper in a kitchen towel and crush with the back of a knife. Then place in a spice grinder until finely ground.
    Mix well with sugar and salt mixture.
    Pour a generous amount of curing mixture over the fish and let cure, covered, in refrigerator for 2 to 3 hours.
    Remove excess cure from fish, be sure to leave a little on the surface. This is help the smoke hang into the fish and add nice flavor. To smoke, fill a large deep pan with ice. Place fish on top of ice and place this pan inside a large deeper pan. Add applewood chips to one side of the larger pan and cover with another pan of equal size to create a closed box for smoking. *use metal pans*
    Place the "smoking box" on the stove, making sure that only the side with the wood is exposed to the heat.
    Smoke on high for 7 minutes, them remove from heat and let smoke for additional 3 minutes.
    Remove from the smoker and let chill before serving.

    For Yucca Chip:  In a large sauce pot, heat oil to 350 degrees F. Slice the yucca lengthwise as thin as you can. Fry the chips, a few at a time, in order to allow maximum oil coverage. You don't want them to overlap. Fry until they have caramelized to a slight golden brown, but do not let the color get too dark.
    Flip the chips halfway through the process to achieve an evenly fried chip. Remove from oil and place on paper town to drain excess oil. Slightly salt chips while still warm. Put aside until later.

    Assembly: With a very sharp knife, slice Ahi'
    into 1/4 inch slices. Place the sliced fish into a cold stainless steel bowl and reserve over ice. Dice the garlic and reserve. Slice the Asian pear and reserve with Ahi.
    In the same bowl, toss the fish, pear, raisins, and almonds with the white soy and orange oil. Add the garlic and toss well. To serve, on a chilled plate, place one chip down with a piece of the sliced fish and pear on top. Add a bit of the almonds and raisins. Layer chips with the pear, fish, raisins, and almonds. Garnish plate with a little bit of orange oil and chervil or sprouts.


    Wednesday, May 25, 2011

    Exotic Spice Cookies w/ Ginger, Cardamom, and Rosewater

    Original Recipe courtesy of Camilla Saulsbury, winner of Ultimate Recipe Showdown 
    Adapted recipe & photos by SomethingDifferentForDinner

    Let me take a minute to say that these are my new favorite cookies.
    They are incredible!!!

    I absolutely recommend this recipe!! The ingredient list is a little tricky, and you may have to search a bit for some of the things. It's worth it. Give it a try...the recipe I mean.

    Happy Baking everyone!!
    Let's get to it.....

    • 2 cups all-purpose flour
    • 2 1/4 teaspoons ground ginger
    • 2 teaspoons baking soda
    • 3/4 teaspoon ground cardamom
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon freshly ground black pepper
    • 3/4 teaspoon salt
    • 3/4 cup chopped crystallized ginger
    • 1 cup packed dark brown sugar
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1/4 cup vegetable shortening, room temperature
    • 1 large egg
    • 1/4 cup honey
    • 1 teaspoon rosewater
    • 3/4 cup turbinado (raw) sugar, for rolling

    chopping my crystallized ginger


    Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.

    mixing my wet ingredients

    In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended.

    Cover and refrigerate 1 hour.

    Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.

    raw sugar, ready to roll my dough in
    Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.

    Thanks for stopping by!!!

    Strawberry Chocolate Chip Cookies

    I was in the mood for something sweet all damn day but I didn't have much to work with.
    Cookies had been on my mind.... so I searched the web for something.

    I found this recipe and they turned out surprisingly good! Easy beans and super quick.
    This isn't the exact recipe I found online, but I adapted it to me and what I had to use.

    What you need: 1 box strawberry cake mix, 1 cup whipped cream, 2-3 eggs (depending on the size of the eggs, I used 3 medium eggs), 1 cup chocolate chunks, and 1 teaspoon vegetable oil.

    Combine all these things, bake in oven at 350 degrees for 8-10 minutes. Take them out and let them cool on pan for another 5 minutes. Transfer to cooling rack and finish cooling.

    Happy baking. *Kelly


    Monday, May 23, 2011

    Smothered Chicken Breasts

    Smothered Chicken Breasts


     4 skinless, trimmed chicken breasts
    1 can Campbell's Cream of Mushroom Soup
    Bacon, cooked, and chopped into bits
    Extra sharp white cheddar
    fresh parsley, chopped

    I began by getting a large, oven safe baking dish and emptying my can of Cream of Mushroom soup and one can of water into it. Mix the soup up. 

    Next, I placed my chicken in them middle of the dish.
    I sprinkled the top of chicken with salt, pepper, and paprika to taste.

    Cover with foil and place in the oven, on 350 degrees, for 1 hour and 20 minutes. For the last 20 minutes of baking, I took the foil off and browned the top of the chicken.

    I found that by cooking it this long, the chicken is very moist and basically just falls apart.
    In my dish, spiced and ready for the oven

    browning the tops
    While the chicken is baking, cook up your bacon.
    Chop it into bits and put aside to use later.
    Also, grate your cheese and put aside.

    Once the chicken is done, take the pieces out and put into a nice serving dish.
    Immediately top with your cheese and bacon bits.
    Let the cheese have a minute to melt on top and then top with some fresh parsley.

    That's it. Pretty damn easy and very tasty.

    Thanks for coming by. Happy Monday!!

    Monday, May 9, 2011

    Ice Cream Sandwiches

    Double Chocolate Mint Chip Cookie Ice Cream Sandwiches

    My daughter was selling cookie dough as a school fundraiser, needless to say these cookies are not homemade. I decided to make them into something more interesting.

    Once I baked the cookies, the dough was preformed and frozen, I let them cool. Then I put a small scoop of vanilla ice cream between two cookies and put them back in the freezer.
    Too easy and seemingly very impressive.

    Homemade Pasta Sauce

    I'm back after a nice week-ish break. Summer is coming up and I'm trying to ready myself for bathing suit time. I've starting taking ballet again, slowly but surely I will get my skills back, pilates and yoga once a week, and trying to eat healthier.

     I'll probably be cooking less now that the weather is warming up to hot.
    Here's a little catch up from the past week though. Hope everyone is well and that all the mothers out there had a great Mother's Day weekend!

    Mine was completely with breakfast in bed, flowers from the kiddos and hubby, and a nice BBQ for dinner.  I love my family and feel very in love with my husband right now. This feeling may change as the week goes on. ;-)
     I think it was my best Mother's Day yet. I'm a lucky lady.

    Here is a little catch up from the past week.

    Homemade Pasta Sauce

    1 large can crushed tomatoes, in puree
    1 smaller can Italian style diced tomatoes
    3 large tomatoes, chopped
    1 bunch of fresh parsley
    3 cloves of garlic
     garlic salt & black pepper to taste
    1 package Jimmy Dean Original Sausage
    3 zucchini squash, chopped into large chunks

    In my food processor I added: 2 large tomatoes, can of crushed tomatoes, can of Italian style diced tomatoes, garlic, salt, pepper, parsley, and turned it on low, setting #1, until it was a nice puree consistency.
    Transfer the tomato mixture to large saucepan.

    At this point I added in my chunky vegetables:  3 zucchini squash, washed and chopped into medium chunks, and 1 large tomato cut the same way.

    Next, on medium low heat, I began to heat my sauce until it began to slightly boil.

    Then turned it down to low heat and let the flavors cook together for about 20 minutes. Stir along the way so that it doesn't burn.
    (You can cook the sauce until the squash is as soft or as crispy as you like)

    During this 20 minutes, I cooked up some sausage for my sauce.
    I package of Jimmy Dean Original Sausage.
    It doesn't take long to cook, and once it was done, I drained the grease and put it in my pan of simmering sauce. It's a nice change up from ground beef.

    I served my sauce atop Penne Rigate pasta.
    Everyone was happy and the kids got in a nice serving of vegetables.
    SSSHHHHH don't tell.

    Enjoy, Happy Monday. Thanks for coming by.

    Thursday, April 28, 2011

    Pear & Gorgonzola Salad, and Egg Salad Sandwiches

    Egg Salad Sandwiches:

    6 hard boiled eggs(we used all our left over eggs from Easter)
    2 tablespoons mayonnaise
    1 tablespoon mustard
    1 tablespoon pickle juice (YUM)
    1/4 cup chopped dill pickles
    salt & pepper to taste

    In a medium bowl combine, chopped eggs, mayo, mustard, pickle juice, pickles, salt and pepper. Stir together. Spread egg mixture on two slices of bread. Top with lettuce.

    Easy, enjoy!

    Pear & Gorgonzola Salad

    Italian bagged salad mix
    Sliced Bartlett pears
    Gorgonzola cheese crumbles
    Glazed pecans
    Greek Feta Vinaigrette

    This salad was so good. It definately out did the sandwiches. My 5 year old even had seconds on it. It's a great way to get your kiddos to eat salad.

    Even some julienne sliced carrots or cucumbers would have been great in it.

    Enjoy!! Thanks for coming by!

    Wednesday, April 27, 2011

    Easter Fun In The Mountain Sun

    It didn't rain on our Easter. Thanks heavens!! This is one of the first Easters, since I have lived up here, that it hasn't been rainy, cold, and miserable.

    We had a great Easter Sunday. Church service in the morning, then home to prep for our dinner. The girls had a fun Easter egg hunt, complete with sunshine and puppies running about.

    Friends and family came over for a delicious dinner. It was a crazy busy day of baking, cleaning, Easter egg hunts, basketball playoffs, and cooking. 

    I only got pictures of desserts. However, we did have a huge yummy turkey, mashed potatoes, fruit salad, deviled eggs, cabbage salad w/ celery seed dressing, turkey gravy, steamed green beans, wine, rolls....the whole enchilada.  For dessert there was homemade carrot cake, peach pie (served Ala mode), rice crispy treat shaped eggs, and chocolate chip cookies (Made with duck eggs. I highly recommend duck eggs for baking. Things seem to be more fluffy and much more moist). We like to go big around here. Plus we had a lot of people eating.

    It was wonderful. To end the night we all play a game called Last Word. I couldn't have asked for a better time with family and friends! A good time was had by all.

    Now on to the sweet stuff.

    Carrot Cake
    Original recipe from Better Homes & Gardens Cook Book
    Adapted recipe & photos by SomethingDifferentForDinner

    Preheat oven: 350 degrees F

    4 eggs, beaten
    2 cups all purpose flour
    2 cups sugar
    2 tsp baking powder
    1 tsp ground cinnamon
    1 tsp pumpkin pie spice (sssh.. its a secret)
    1/2 tsp salt
    1/2 tsp baking soda
    3 cups finely shredded carrot
    3/4 cup cooking oil

    1. Allow eggs to reach room temperature. About 30 mins. sitting out. Grease your two round baking pans.
    2. In a large bowl stir together flour, sugar, baking powder, cinnamon, salt, and baking soda; set aside.
    3. In another bowl combine eggs, carrot, and oil. Add egg mixture to flour mixture. Stir until well combined. Pour batter into greased pans.
    4. Bake for 30 to 35 minutes. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans, cool on wire racks.
    5. Fill and frost with Cream Cheese Frosting. If you want, like I did, put chopped walnuts, or pecans..on the sides of your cake.

    Cream Cheese Frosting:

    1 8-ounce package cream cheese, softened
    1/2 cup butter, softened
    2 teaspoons vanilla
    5 1/2 to 6 cups powdered sugar

    In large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed. Gradually beat in powdered sugar to reach spreading consistency.
    Frost between your layers, top, and side of cake.

    Iced w/ cream cheese frosting, topped with dyed green coconut, and around the side with chopped walnuts.

    Peach Pie
    Original recipe for pie & crust by Better Homes & Garden Cook Book
    Adapted recipe and photos by SomethingDifferentForDinner

    1/2 cup sugar
    2 tablespoons quick cooking tapioca
    1/4 teaspoon ground cinnamon
    1/4 teaspoon pumpkin pie spice (ssshh, its my secret spice)
    6 cups peeled peaches
    1 recipe for double crust pie (to follow)

    Preheat oven 375 degrees F

    For filling, in a large bowl stir together sugar, tapioca, cinnamon, and pumpkin pie spice. Add peaches.
    Toss peaches until well coated. Let peach mixture stand for 20 minutes, stirring occasionally.

    Prepare and roll out pie crust. Line your pie pan with you pie dough.
    Pour your peach mixture into pie pan,. Trim pie dough on bottom to edge of pie plate. If you are topping your pie with another crust or lattice top do that now.
     Place pie on baking sheet and put into oven
    To prevent overbrowing, cover edge of pie with foil. Bake for 25 minutes, then remove the foil and bake another 25 to 30 minutes. Cool on wire rack.

    Double-Crust Pie

    2 1/4 cup all purpose flour
    3/4 tsp salt
    2/3 cup softening
    8-10 tablespoons cold water

    In a medium bowl stir together flour and salt. using a pastry cutter, cut in shortening until pieces are pea size.
    Sprinkle 1 tablespoon of water over part of the flour mixture; toss with fork. Repeat moistening flour mixture, until it is all moistened. Divide pastry in half; form halves into balls.

    On lightly floured surface, use your hands to flatten one ball of pastry. Roll it, with rolling pin, from center into a circle big enough to fit your pie pan. Ease pastry into pie plate without stretching..it's hard to do.

    With the other ball of pastry dough, I latticed the top. I rolled out my dough, cut it into 1/2 inch wide strips, and weaved the strips over my pie filling into a lattice pattern.  I had a little bit of extra dough, so I used a rabbit shaped cookie cutter, cut out the shaped and placed it on top.

    Rice Crispy Treat Eggs

    Original recipe from http://www.ricekrispies.com/
    Adapted photos & recipe by SomethingDifferentForDinner

    3 tablespoons  butter or margarine
    1 package (10 oz., about 40)   regular marshmallows
    6 cups   Rice Krispies®

    1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

    2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
    3. When my mixture began to cool slightly, I formed the cereal into egg shapes, rolled them in sprinkles and placed them on wax paper to cool. Then I put them in the refrigerator for about 20 minutes.

    4. Once hardened and cooled, I dipped some of them in melted white chocolate and added more sprinkles. When I was ready to serve them. I added sticks and they became eggs on a stick. You can't leave them on the stick for too long without them being eaten, because once the treats get warm again, they have a hard time holding onto the shape.

    This is such an easy and creative treat. You could really do whatever you wanted with them.

    Thanks for stopping by, enjoy the day.

    Cheers *Kelly


    Saturday, April 23, 2011

    Buttermilk Biscuits

    Before we start, I have to admitt that I can't help myself, when I say buttermilk buscuits, think of a certain Sir MixaLot song from the 90's. You know what I mean. If not go ------> here. (it's a youtube link)
      "Now buttermilk biscuits, here we go, Sift the flour, roll the dough. Clap your hands and stomp your feet, move your butt to the funky beat"
    I had to.

    Let's get cooking.

    Originial Recipe by The Pioneer Woman, Ree Drummond.
    Adapted recipe & photos by Something Different For Dinner

    4 cups of all-purpose flour
    1 1/2 teaspoon salt
    2 1/2 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1/3 cup shortening
    1/3 cup cold butter, cut into pieces
    1 1/4 cup buttermilk

    Preheat the oven to 450 degrees F

    In a large bowl, combine all the dry ingredients. Stir together

    Add the shortening and cold butter pieces.
    With a pastry cutter, or two knives, cut in the shortening and butter
     until mixture resembles coarse crumbles.

    Pour in the buttermilk and mix gently with a fork until just combined.

    The biscuit dough will be sticky and crumbly.

    Flour a clean surface. Roll dough out, and cut out your biscuits.
    I used the top of a small glass. However thick you like biscuits will determine
    how thin you roll your dough out.

    Bake for 11 minutes, or until golden brown.

    Enjoy and thanks for coming by. Easter is only one day away and I'm doing my baking today and house cleaning. We are having dinner here at our house for our family. Look for my posts after the holiday.
    We are going to be busy with church, dying eggs, visiting family, and eating food.
    Happy Easter and spring to all of you. No matter what you believe or how you view the world. It's all about family and friends and being together sharing love and wonderful food.
    Cheers *Kelly

    Thursday, April 21, 2011

    Soft & Chewy Oatmeal Cookies

    Original recipe by SmittenKitchen.com
    Adapted recipe & photos by SomethingDifferentForDinner


    1/2 cup butter, softened
    2/3 cup light brown sugar, packed
    1 egg
    1/2 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt

    1 1/2 cups quick oats
    3/4 cup raisins

    Let's get to baking!Preheat oven to 350°F

    In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

    In a separate bowl, stir flour, baking soda, cinnamon and salt together.
    Next, stir this into the butter/sugar mixture. Stir in the oats and raisins.

    Now, let your dough chill in the refrigerator for awhile. This will help your cookies be thicker once baked.
    You can use the dough right away, without chilling, but I don't think they will turn out as thick. Your call.

    The cookies should be a couple inches apart on a parchment paper-lined baking sheet.

    Bake them for 10 to 12 minutes. Enjoy.