Author: QuiltLady

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.

 

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

Hubby wanted swordfish last week, but finding it proved to more difficult and truly impossible in this area so we settled for a Rockfish. I wasn’t even sure what Rockfish was but after an in depth online search I was pleasantly surprised to find out that it is related to my all time favorite, Red Snapper.

There used to be a mom and pop seafood house near where we lived. They made an amazing Blackened, Cajun like Red Snapper before Cajun or Blackened was even a popular thing, at least on the west coast.

I also wanted a sauce so made one based on Julia Child’s French butter sauce.

PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE

FISH
2 Rockfish or Red Snapper fillets
2 tablespoons Pampered Chef Chile Lime seasoning
2 tablespoons lemon garlic seasoning
1 teaspoon sea salt
1 tablespoon avocado oil
1 tablespoon butter

  • Rinse fish and pat dry.
  • Whisk together the seasonings.
  • Gently rub fish fillets with the seasoning rub.
  • Heat avocado oil and butter in a skillet over medium heat.
  • Sear fillets 3-4 minutes on each side until fish begins to flake.
  • Plate fish and keep warm while you prepare the sauce.

SAUCE
Pan drippings
1 tablespoon WONDRA flour
1 tablespoon FRESH chopped thyme leaves
1 green onion, minced
Juice of 1 LARGE lemon
4 tablespoons COLD butter, diced into small pieces

  • Over medium high heat heat pan drippings and 1 tablespoon of the butter until melted.
  • Add onions and saute 1 minute.
  • Whisk in flour until combined.
  • Whisk in lemon juice and thyme leaves until smooth.
  • Whisk in butter, one piece at a time until all melted and smooth consistency.
  • Serve immediately over fish fillets.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

There are so many things going on in this world right now. I’m praying for Afghanistan and an end to senseless violence, COVID and for all those in Hurricane Ida’s path, especially those that decided to stay. Our family that lives in a small town between New Orleans and Baton Rouge decided last minute to evacuate and spent 14 hours making a “7” hour trip to Houston. So at least they are safe. Extremely tired, but safe.

I had an appointment with my doctor last week about all the problems I’m having keeping everything regulated. The endocrinologist is looking at worst case scenario of removing my pancreas, but I AM NOT THERE YET!!! There are too many complications with that scenario. My regular doctor is setting me up with a Chronic Care Manager and we’re going to try a 3 month change of medication and lifestyle to see if we can get anywhere close to normal.

Can you believe it’s almost September? My favorite month and season are on the horizon! 😀 YAY!!!!! I’m just going to jump in to Happy Homemaker Monday.

I really can’t complain about the temperatures. We’ve been having wonderful breezes and cooler temperatures making for a lovely August. I just wish the air quality was better.

Hot water and baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING The repairman came last Thursday to install the new part on the “new” washer. Unfortunately the “new” part turned out to be a “used” part in a new box 🙁 Evidently someone returned the part as new. I’m so frustrated! We’ve now been sent to the “EXCHANGE” team who will call me by Wednesday afternoon to let me know when/if to expect a new machine. I also need to vacuum.
  • GROCERIES & ERRANDS I have 2 appointments Tuesday and hubby has one on Wednesday.
  • PAPERWORK & PHONE CALLS I’ll be keeping my phone with me at all times. Whirpool said they will call ONLY once! If I miss the call I have to call back and be expected to wait on hold for hours! I already spent almost 2 hours just this past week waiting to deal with this! I have some other things I need to get handled this week if possible.
  • RECIPE RESEARCH & MENU PLANNING I have menus done for the next 2 weeks, but will start researching for the fall months.

WHAT’S ON THE DVR/TV
  • NETFLIX Sweet Girl. The Defeated, Outer Banks, Virgin River, Blood Red Sky
  • APPLE TV tried SEE, but just couldn’t get into it after the second episode
  • PRIME TOP Gun
  • DISNEY+ Turner & Hooch
  • CABLE Buddy VS Duff, Clash of the Cones, Chesapeake Shores, The Chase, Beat Bobby Flay, Night Court reruns, Big Bang reruns, NASCAR, DC Legends, Guys Grocery Games
  • STARZ Hatfields & McCoys

I’m still working on Magnolia Inn by Anne Marie Meyer

We tried to take a hike on Saturday, but the closer we got to our destination, the worse the smoke got so we turned around and headed home a different route to do some antiquing instead. Along the way we found this guy who used to have just a dinosaur on the corner had increased his metal art pieces significantly! The orange hue from the smoke only enhances the work on these #MetalArt pieces.


I was proofreading my post when I realized I put up next week’s menu. I was going to delete it all and start again and then just decided to do 2 weeks worth instead 😀 Even if I can’t eat it all, I like preparing it for my family!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER week of 8/30/21
CHICKEN RAGU over PASTA & SALAD
ROASTED CHICKEN TOMATILLO CHILE VERDE
CHICKEN CEASAR SALAD with MEYER LEMON CEASAR DRESSING
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
STUFFED SHELLS AND SALAD
CAFETERIA CHICKEN & GRAVY
COMPANY CHICKEN & SCALLOPED POTATOES
DESSERT
CARROT CAKE BARS
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER week of 9/6/21
CHICKEN ENCHILADA STACKS & SALAD
ENCHILADA MEATBALLS, RE-FRIED BEANS & SPANISH RICE
BEEF CHILI & BLACK PEPPER BUTTERMILK BISCUITS with GARLIC CHEDDAR BUTTER
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
TUSCAN VEGGIE STEW & CHEESY SCALLION SODA BREAD
CHICKEN CORDON BLEU BALLS
BUTTERMILK GRILLED CHICKEN & PARMESAN PASTA PEAS
DESSERT
CHOPPED NUT BARS

  • PAN SEARED BLACKENED ROCK FISH
  • CHICKEN & WILD RICE CASSEROLE

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

BAKED GENERAL TSO’S CHICKEN ~ FAITH & FOOD FRIDAY #14

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: May the LORD bless you and protect you. May the LORD smile on you and be gracious to you. May the LORD show you His favor and give you His peace. Amen.

BAKED GENERAL TSO’S CHICKEN

CHICKEN
1 cup all-purpose flour
2 tablespoons soy sauce
3 LARGE eggs, beaten
2 cups Panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into small bite size cubes

  • Preheat the oven to 425°.
  • Cover a sheet tray with foil and spray with non-stick cooking spray.
  • Place the flour in a LARGE ziploc bag.
  • Whisk together the soy sauce and eggs and pour into another LARGE ziploc bag.
  • Place the panko breadcrumbs in a third LARGE.
  • Add the chicken pieces to the flour ziploc. Seal and shake to coat extremely well.
  • Use a LARGE colander to pour the chicken pieces into. Shake off ALL excess flour.
  • Add chicken pieces to egg ziploc. Seal and shake to coat well.
  • Using a pair of tongs remove chicken from egg zip loc and add to Panko crumbs ziploc. Seal and shake to coat extremely well.
  • Remove chicken pieces and place on the prepared tray, leaving space between each piece.
  • Spray with cooking spray.
  • Bake until crispy and golden brown, about 15 minutes.

NOTE: If you prefer you can use a traditional dredging station, but I LOVE using the ziploc bags for even well coated chicken pieces.

SAUCE
3/4 cup homemade chicken bone broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons Bragg’s liquid aminos
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon FRESH grated ginger
Pinch red pepper flakes
3 cloves garlic, FINELY minced

  • While the chicken is baking whisk together the chicken broth, hoisin, rice wine vinegar, liquid aminos, sriracha and cornstarch; set aside.
  • Place a large sauté pan over medium heat and add the sesame oil.
  • Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute.
  • Add the rice wine mixture, bring to a simmer and allow to thicken.
  • Add the crispy chicken and toss to coat.

ASSEMBLY
Prepared white rice
Sliced scallion greens

  • Serve immediately with rice and garnish with sliced scallions.

NOTE: I often saute carrots, onions and peppers to add to the mix.

CARROT COINS

I ORIGINALLY posted this recipe in 2012, but I’ve been making it since the 80’s, but boy did it need a serious photo update. This recipe makes a great side that lasts several days or even weeks with a great vinegar base.

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, sliced thin
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup avocado (neutral flavored) oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, oil, Worcestershire sauce, sugar, salt and pepper. 
  • Add carrots, peas and onions. 
  • Chill overnight so flavors blend. 
  • Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP
2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk 
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly. 
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

POPPY SEED DRESSING

POPPY SEED DRESSING
3/4 cup sugar
1/4 cup QUALITY honey
1/2 cup champagne vinegar
3/4 cup avocado oil
1 tablespoon grated onion
2 teaspoons poppy seeds
1 1/4 teaspoon dry mustard (optional)

  • Combine sugar , salt and vinegar in a sauce pan, heating over LOW heat until sugar dissolves.
  • Remove from heat and whisk in honey.
  • Pour into a quart jar.
  • Add avocado oil, onions, poppy seeds and mustard if using.
  • Shake WELL to mix.
  • Refrigerate until needed.
  • Shake before serving.

NOTE: This is a perfect dressing to serve over FRESH fruits like watermelon, peaches and avocados.

PICKLED CARROTS

PICKLED CARROTS
Scant 2 cups baby carrots, cut into small sticks
1 SMALL red chili,
1/2 cup champagne vinegar
1/2 cup water
1 LARGE clove garlic, FINELY minced
1 teaspoon sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds, (optional)
2 teaspoons sea salt

  • Place carrots and chile in a pint size mason jar.
  • In a saucepan bring the vinegar, water, garlic, sugar, coriander seeds, sea salt and mustard seeds (if using) and bring to a SLOW boil.
  • Pour vinegar mixture over carrots.
  • Cool 15 minutes.
  • Seal and refrigerate.

BROCCOLI OR CARROTS?

A friend asked me recently why I don’t list my entire meal on my menu plan.  I told her it was because I never know what I will be serving with it until I go to the store.  She was surprised and shocked I went to the store more than once a week.  Since I only cook from scratch, including the sides and vegetables, I shop 2-3 times a week so I am using the freshest of produce.  I don’t want to list broccoli as my vegetable and then not like the way it looks at the market and switch to carrots.

So my question is, how often do you grocery shop?

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope that as we begin this last week of August and edge towards September and the Fall season that you are all enjoying the end of summer as you start thinking about your kids returning to school, cooler and crisper weather and Pumpkin spice beginning to fill the air.

We had a great week away at the beach, but I honestly didn’t think it was going to happen midway through Monday. We were almost to our destination, but in the middle of nowhere, when I had an episode of Long QT syndrome, food poisoning, reactive hypoglycemia or ???? and I was down for the count. When I came to I had a very scared husband! Fortunately hubby was driving when it happened. I hate scaring hubby to death, but unfortunately I did it again. He doesn’t do well with not having control (neither do I), but it’s doubly scary when neither of us has control.

When I came to I realized, well I’m not sure what I realized entirely except that our final destination for a place to land long term NEEDS to be someplace with much better and much more medical care than is available here. I need to be back with doctors that are better versed in my needs. The medical professionals here keep leaving and that leaves those left behind strained on patient overload – not enough time in a day to see to all the patients in need. It was like that even before the pandemic.

Checking in to our hotel was a bit strained too as someone had canceled our upgrades and downgraded our room at an increased price though! After working that out and FINALLY getting settled in we ordered in some dinner and relaxed listening to the waves. By Tuesday morning I felt much better and we began to tackle nature on our terms. 😀 and had a great week.

It was a nice break and wonderful anniversary gift to ourselves, but this week is back to the day to day life.

It is supposed to be rather mild and actually nice this week. I’m really looking forward to it.

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING – I need to vacuum and will be doing the laundry tomorrow as we still don’t have a new washer from Whirlpool. I hope this is the last time we have to go do it at the laundromat.
  • GROCERIES & ERRANDS – I have an early appointment with my doctor this morning to discuss the increasing hypoglycemia issues I’m having. I’ll do the errands and groceries on the way home. I also have some packages to drop off at UPS.
  • PAPERWORK & PHONE CALLS – I’ll tackle the mess on my desk on Tuesday. It piled up a bit while we were gone.
  • RECIPE RESEARCH & MENU PLANNING – I did most of September’s list yesterday.

WHAT’S ON THE DVR/TV
  • NETFLIX – The Vault, Gunpowder Milkshake and Z Nation runs
  • REDBOX – The MISFITS and Till Death
  • DISNEY+ – Outer Banks
  • DVD – Jumper, Grey
  • CABLE – Guy’s Grocery Games, Buddy VS Duff, Clash of the Cones, MasterChef, Chespeake Shores, NASCAR, BIG Bang, Night Court

I started a book, The Magnolia Inn by Anne-Marie Meyer, but didn’t get very far as the waves were lulling me to sleep each night before I could read very far.

There are sooooo many favorites from last week! You can see almost all of them on my InstaGram.  I hope to finish editing and posting later today. I’ll leave you with just this one of Yaquina Head Lighthouse for now and to see the beach was a welcome change this past week for so many reasons.

AND A KITCHEN FUNNY 😀

 

 
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
PISTACHIO CRUSTED HALIBUT with CREAMED PEAS
PORK TONKATSU with WATERMELON TOMATO SALAD
PAN SEARED CHICKEN BREASTS with TOMATO HERB SAUCE and CARROT COINS
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
ROAST CHICKEN with HOT BUTTER SAUCE and MASHED POTATOES
PAN SEARED CHICKEN with WALNUT CREAM SAUCE and MASHED POTATOES
CHICKEN RAGU over PASTA with SALAD
DESSERT
NECTARINE COBBLER

  • PICKLED CARROTS
  • POPPY SEED DRESSING
  • BAKED GENERAL TSO CHICKEN
  • BROWN SUGAR RUBBED TRI-TIP

MEXICAN STREET CORN LOADED TOTS ~ FAITH & FOOD FRIDAY #13

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank you for dinner time when we pause and reflect on our day. Teach usto love You more, follow You more closely, and be a reflection of You to others. Thank you for our food and all the ways You bless us. Amen.

MEXICAN STREET CORN LOADED TOTS

PICKLED RED ONIONS
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

  • Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve.
  • Pour over the onions in a small jar.
  • Let cool completely, then refrigerate.

CHILI LIME CREAM
2/3 cup sour cream
1/3 cup mayonnaise 
1 teaspoon chili powder, plus more for garnish 
FRESH ground sea salt, to taste
Zest of 1 lime 

  • Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

LOADED TOTS
One 1 3/4-pound bag frozen tater tots
FRESH ground sea salt and black pepper
1 pound ground chuck
1 1/2 cups frozen corn kernels or FRESH 2 ears corn, kernels removed
1 can rotel tomatoes, drained
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped 
1/2 bunch green onions, sliced 
Pickled Red Onions
Lime wedges, for garnish 

  • Preheat the oven to 450°.
  • Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper.
  • Bake until golden and crispy, 25 to 30 minutes.
  • Meanwhile brown ground beef until crumbly and just about cooked through. Drain of excess grease.
  • Add most of the green onions, reserving a few for garnish, and saute’ a minute more.
  • Add rotel tomatoes and corn, stirring to combine well.
  • Remove the tots from the oven and sprinkle evenly with browned beef mixture, all of the mozzarella and half of the queso fresco to cover.
  • Bake until melty, 3 to 5 minutes.

ASSEMBLY

  • Sprinkle with remaining queso fresco and add big dollops of the lime cream.
  • Garnish with the chopped cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt.
  • Squeeze fresh lime juice on top and enjoy!

MAGIC COBBLER aka FLOATING FRUIT CAKE

I was given the original recipe many years ago by a woman I worked with. It was delicious, but it used a box mix and canned peaches so and I wanted to update it to a scratch recipe using fresh fruits when possible.

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit. My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

MAGIC COBBLER aka FLOATING FRUIT CAKE updated

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed and drained well
1/2 cup sugar
1 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla

  • In a large mixing bowl toss peaches with vanilla, sugar and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

NOTE: When taking this out of the pan for serving you can easily turn it into this cute little trifle.