Peach Cobbler (Slow Cooker)

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Peach Cobbler

Peaches are the perfect end of summer fruit that helps glide you into pears and apples. I learned at a young age that peaches from a farm stand are always better than peaches from the grocery store (as the farm stand is usually Michigan peaches). One of the many beauties  of living in Michigan:  there are usually farm stands everywhere you go.

As I have aged, I’ve learned the value of eating veggies and fruit when they are in season so that you can buy local and the flavor is soooooooooooooo much better.

When it comes to peaches, I prefer to have the fresh ones if I am eating them straight (…. as a snack….). One of my favorite ways to use peaches is by making a baked good or dessert.

When I first made this cobbler, it was more of an experiment

I love the Slow Cooker Bible,  as I frequently use my crock-pot at least once a week.

Peach Cobbler

Michigan Ingredient: Peaches

Peach Cobbler

Further proof…. I just love.. love love love.. seeing the sticker say Michigan. It’s on a sticker, it’s gotta be true.

Peach Cobbler

Michigan Ingredients 2.0: Nutmeg, Cinnamon, Sugar

If I had Meijer Butter and Meijer Flour, this would be a completely Michigan recipe…. in due time this will occur 🙂

Peach Cobbler

First things first, slice those peaches in half so that you can get the stone out. Yes, I call it a stone, others may call it the pit. I call it a stone because peaches are a… stone fruit. Please note that I did not take the skin off because everyone also says that the peel has so many nutrients… yada yada yada… so I kept the peel on. You can take the peel off if you prefer.

Peach Cobbler

Slice the peaches into quarters/eighths depending on how large the peach is.

Peach Cobbler

Peach Cobbler

Place the peaches into a bowl and add 3/4 cups of sugar, 1 1/2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg.  I know that you could combine the peaches, sugar, and spices in the slow cooker and save yourself some dishes (and believe me, I  love saving myself some dishes); but I have noticed that when I do that, the insert of the  slow cooker is harder to clean.

 

Peach Cobbler

Give it a stir and try not to devour the peaches at this point. It is amazing. This is one of the things I love about making any type of pie.. cobbler… etc.. the “filling” always tastes amazing.

Peach Cobbler

In a separate bowl, combine flour, 1 tablespoon of sugar and the remaining 1/2 teaspoon of cinnamon. Add diced cold butter.

Peach Cobbler

Use your pastry cutter or the two fork method and “cut” the butter into the flour mixture until it resembles pea sized crumbs.

Peach Cobbler

Pour over peaches and cover and cook on high for 2 hours.

Peach Cobbler

It can’t get any better than this. …oh wait… yes it can…

Peach Cobbler

Serve warm with ice cream or cool whip.

This is a perfect dessert to whip up if you need a dessert in a rush (i.e. people stop by… you want to be fancy… or have a mega sweet tooth).  I have made this recipe with canned peaches before, of which it tastes just as amazing.  This recipe can easily feed a family of 4; but if you know you are going to have left overs, you might want to take the peels off. I reheated the cobbler like I have done in the past with canned peaches and it’s amazing; not so much with the peels on. If the peels weren’t on, the fresh would taste just as amazing.

 

Peach Cobbler (Crock-pot)
 
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Recipe type: Dessert
Serves: 4-6
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A great transition dessert from summer to fall with one of the best late summer fruits!
Ingredients
  • 32 oz (2 pounds) of Fresh Peaches or 2 cans of sliced peaches
  • ¾ cup Sugar
  • 1½ teaspoons Cinnamon
  • ½ teaspoon Nutmeg
Cobbler
  • ¾ cup Flour
  • 1 tablespoon Sugar
  • ½ teaspoon Cinnamon
  • 6 tablespoons cold butter, diced
Instructions
  1. Start by slicing your peaches in half to remove the "stone" (pit). Then slice each peach in quarters (or eighths) depending on the size of the peach.
  2. Place your peaches in a bowl and add 1½ teaspoons of cinnamon, ½ teaspoon nutmeg, and ¾ cups of sugar. Stir to combine. Pour your peaches into your slow cooker.
  3. In a separate bowl, combine flour, 1 tablespoon of sugar, and remaining ½ teaspoon of cinnamon. Stir to combine.
  4. Use your pastry cutter or the two fork method and "cut" the butter into the flour mixture until it resembles pea sized crumbs.
  5. Sprinkle evenly over peaches in the crock pot.
  6. Cover and cook on HIGH for 2 hours. Serve warm with cool whip or ice cream.
Notes
Note: If you know you are going to have leftovers, I would recommend take the peels off so that you can reheat the cobbler.

Recipe adapted from Slow Cooker Bible

Banana Split Cake

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Banana Split Cake
This is the best end of the summer cake to bring to any cook-out. I can guarantee (unless you don’t like pineapple or bananas) this will outshine any dessert and become your favorite dessert.

I remember growing up and my mom making this for family gatherings. I was always confused as to WHY it took two days, but now it makes sense. The “ice cream” and the crust need to set and becomes friends.

Banana Split Cake
Michigan Ingredients: Powdered Sugar, Butter, Graham Crackers

Day 1:

On day one, your make your crust and the “ice cream” portion of the banana split cake. Suuuuper Simple!

Banana Split Cake
Take one sleeve of graham crackers (roughly 9-10 sheets). Place them in a Zip-lock bag and take out your aggression…

Banana Split Cake

Banana Split Cake
Crush your graham crackers until somewhat fine. You can use a food processor if you want more consistency; however, that means more dishes and I don’t know about you, but I don’t want to do more than I have to when it comes to dishes.

Banana Split Cake
Melt 3 tablespoons of butter and pour into your graham cracker crumbs. Mix with a fork and press into a 9×13 glass pan…..

Banana Split Cake
So simple.

Banana Split Cake
Place 2 sticks of softened butter and …Banana Split Cake
2 cups of powdered sugar into a bowl. You can use your stand mixer if you wish; however, I was feeling nostalgic and decided to use the hand mixer. That’s the old school way my mom would do it… so why not?

Banana Split Cake
Cream your butter and powdered sugar together until combined.

Banana Split Cake
Add 2 eggs….

Banana Split Cake
and cream until fluffy (please note that  I mixed the above a bit more for a total of 4 minutes or so).

Now I know there is concern that there is raw egg and this is not a baked dish. My thought was… I use to eat this when I was little… so I’m sure you’ll be fine.  You can omit the egg if you must, but the egg is what helps create that “ice cream” texture/taste/amazingness.

Banana Split Cake
Take the mixture and spread it over your graham cracker crust. Cover and place in the fridge overnight. You are now done with DAY 1.

DAY 2:

Banana Split Cake
Slice up 4-5 medium sized bananas and place them in a non-metal bowl.

Banana Split Cake
Cover the bananas with lemon juice. The lemon juice is going to help the bananas not get funky, a.k.a. brown. Let the bananas sit in the lemon juice for 5 minutes.

Banana Split Cake
Meanwhile…. drain as much juice from your large can of crushed pineapple.  If you are super cool and have a cheesecloth thinger, you can use that or…. be like me and use LOTS of paper towels and squeeze the excess juice from the crushed pineapple. You don’t want the juice to make this wonderful cake soggy.

Banana Split CakeBanana Split Cake
After you have squeezed the excess juice out of the crushed pineapple, it will seem a little bit more difficult to …. what’s the wording… pick through? You want to be able to spread the pineapple over the ice cream layer and the pineapple sticks together in “clumps.” Break apart said clumps and try to spread it out as evenly as possible.

Banana Split Cake
By now your 5 minutes is up and your bananas are ready to be drained, blotted (somewhat) dry, and placed on top of the pineapple layer in an even layer.

Banana Split Cake
FINAL LAYER!! Cover the entire cake with cool whip and it is ready to go. I would recommend letting the cake sit in the fridge for at least an hour or so before cutting into it so that all layers are the same temperature and for easier cutting…. BUT you can cut into this right now if you want.

Banana Split Cake
Look at those layers.  It is heaven in a pan. It is so worth the 2 days it takes to make. BUT you think I’m going to let you eat this plain…. oh no….

Banana Split Cake
What are the toppings you usually have on a banana split cake? Nuts, chocolate syrup, and a cherry on top. Look at the beautiful drizzling and toppings compliments of my wonderful husband.

This is the perfect recipe for any end of the summer/Labor day cook-out!

5.0 from 1 reviews
Banana Split Cake
 
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Recipe type: Dessert
Serves: 8-12
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A perfect end of summer dessert for those last big cook-outs
Ingredients
Day 1
  • 1 Sleeve of Graham Crackers (9-10 sheets)
  • 3 tablespoons Butter (melted)
  • 2 sticks of Butter (softened)
  • 2 cups of Powdered Sugar
  • 2 Eggs
Day 2
  • Large Can of Crushed Pineapple
  • 4-5 medium sized Bananas
  • Lemon Juice
  • 1 large tub of Cool Whip
  • Toppings: chocolate syrup, chopped nuts, cherries
Instructions
Day 1
  1. Take your graham crackers and crush them in a Zip-Lock bag with a rolling pin (or use your food processor) until fine.
  2. Melt 3 tablespoons of butter and pour into the graham cracker crumbs and mix with a fork. Press into a 9x13 pan.
  3. Place 2 sticks of softened butter and 2 cups of powdered sugar in a bowl and cream until just combined. Add your eggs and cream until fluffy.
  4. Spread the the butter and sugar mixture over the crust evenly. Cover the pan and place in the fridge overnight.
Day 2
  1. Slice up 4-5 medium sized bananas and place them in a non-metal bowl.
  2. Cover the bananas with lemon juice. The lemon juice is going to help the bananas not get funky, a.k.a. brown. Let the bananas sit in the lemon juice for 5 minutes.
  3. Meanwhile, drain your crushed pineapple as best as you can in the can and then squeeze the excess juice out with either a cheesecloth or paper towels to prevent excess liquid.
  4. Spread the pineapple over the "ice cream" layer as evenly as possible.
  5. Drain you bananas and blot (somewhat) dry. Spread over the pineapple layer evenly.
  6. Spread your Cool Whip over the bananas and place cake in the fridge for an hour for everything to become the same temperature for easier cutting.
  7. When ready to serve, top with chocolate syrup, chopped nuts, and a cherry.

Zucchini Casserole with Beef

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Zucchini Casserole with Beef

Is it me, or are casseroles not a photogenic food? Please bear with me as I was making this later and the day and I was chasing light like no ones business. BUT this is too good of a recipe not to share.

This is a recipe of my grandmother’s and I remember the first time I had it and thinking…. where has this been all my life. Like I had said in a previous post, I am a comfort food cook. I absolutely love it, and casseroles are where it’s at. Before we know it, Fall will be here and the summer produce will be slowly coming to an end here in Michigan. But that’s ok!! Join me in making casseroles in the late summer with summer produce.

Michigan Ingredient

Michigan Ingredients: Zucchini and farm fresh eggs

Look at that monster of a Zucchini. When it comes to that size of Zucchini (large), I usually use it more for baking as opposed to cooking because sometimes when a Zucchini gets too big, it can become bitter. If you carve out the seedy section of the Zucchini (the middle), the bitterness goes away. SOOOOOO……

Zucchini Casserole with Beef

Note that I was looking at the Zucchini after I took the above picture and realized that it just seemed like it would be bitter. So imagine that I took the “after”photo of the rounds with a hole in the middle.

 

Zucchini Casserole with Beef

Chop your onion while your beef is browning. Set them aside for after you drain (and rinse) your browned beef. Saute your onions until translucent and add your beef back into the pan. Season with salt and pepper to taste.

Zucchini Casserole with Beef

Zucchini Casserole with Beef

Now of course, you will want to have rice that is already cooked. I usually cook the rice earlier in the day because juggling cooking the rice, chopping veggies, steaming veggies, browning meat can become a bit much.  So word of advice, cook your rice earlier in the day.

Funny story… I was going to try and make this “quick” meal (and it’s fairly quick);  however, when you look in the cupboard and do not have cream of chicken soup like you thought (and you have lots of cream of celery soup for the other version of Zucchini casserole)… you improvise and make cream of chicken soup from scratch. Most households (or maybe just mine because I am a prepper a good pantry stocker) have the items necessary to make cream of chicken soup from scratch.  Milk, flour, chicken broth, garlic powder, onion powder, and pepper.  I did not take the photos for this portion because I was panicking quickly thinking on my feet as to what to do about a missing ingredient. Thank goodness for Google.

Zucchini Casserole with Beef

Bring a pot of water to a rapid boil and add your Zucchini. Steam/boil the Zucchini for 5-7 minutes and drain. Note that the middles are missing…. 🙂  I did chop the Zucchini into smaller pieces because the rings are HUGE and should be more “bite” size.

Zucchini Casserole with Beef

Combine beef/onion mixture, rice, cream of chicken soup, eggs, zucchini, and sour cream. (Yes… I snuck that in there. As I stated earlier, I was doing this as a rush because it was last minute and wanted you lovely people to have this AMAZING recipe. You’re welcome). Pour contents into a 9×13 pan that has been sprayed with non-stick spray.

Zucchini Casserole with Beef

Top the casserole with cheese. I would recommend using either sharp or extra sharp cheese. I know, I know, this recipe keeps getting better.  Bake at 425 degrees for 20-25 minutes.

Zucchini Casserole with Beef

There you have it! A casserole that is healthy and satisfying. Serve this amazing dish with muffins or Zucchini bread.

Zucchini Casserole with Beef
 
Author:
Recipe type: Dinner
Cuisine: Casserole
Serves: 4-6
Prep time:
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A delicious and healthy casserole that has all the goodness of summer; yet will help you transition to fall.
Ingredients
  • 1 pound of Zucchini
  • 1 Medium Onion diced
  • 1 pound of Ground Beef
  • 2 Eggs
  • 1 can of Cream of Chicken Soup*
  • ½ cup Sour Cream
  • 2 cups cooked Rice**
  • 1 cup Shredded Cheese (Sharp or Extra Sharp)
  • Salt and Pepper to taste.
Instructions
  1. Chop your zucchini into rounds (about ¼ inch thickness). Dice your onion, set aside.
  2. Bring a large pot of water to a boil. Cook Zucchini for 5 minutes and drain. Set aside.
  3. Brown your ground beef, drain and rinse the fat. Saute your onion until onion is translucent and add your beef back to the pan. Salt and pepper beef and onion mixture.
  4. Combine your cooked rice, cream of chicken soup, beef and onion, eggs, and zucchini in a large bowl. Mix until well combined.
  5. Pour mixture into a 9x13 casserole dish (sprayed with non-stick cooking spray). Top with 1 cup of cheese.
  6. Salt and pepper to taste.
  7. Bake in a preheated 350 degree oven for 20-25 minute until cheese melts and mixture starts to bubble around the edges.
Notes
*Make your rice ahead of time to assist in making this a quicker meal. Usually it is ¾ of a cup of Brown Rice and 1½ cups of water.
** Recipe for Homemade Cream of Chicken Soup I used

Roasted Vegetables… For Breakfast!

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Roasted Veggies

I have been on a roasted veggies kick. I can’t help it. I know I have posted the pasta dish, but this one has potatoes and is perfect along side some eggs and smoked sausage. You could make it a bowl if you want.. add some cheese, add some other meats (or a different meat)… very versatile.

Roasted Veggies

Michigan Ingredients: Green Pepper and Zucchini.

Some dear friends of ours dropped off some veggies recently and let me tell you… nothing says love like fresh produce!

Roasted VeggiesRoasted Veggies

Chop your peppers, line them up in rainbow fashion. You must do this as it looks so pretty. Some call it obsessive compulsive, I like to call it organized (ha ha ha).

Roasted VeggiesRoasted Veggies

Chop your zucchini and potatoes. I would recommend chopping your potatoes on the smaller size as potatoes are super hearty and take a bit longer to roast…. but if they are smaller, they roast faster. You don’t want to have potatoes that have that “raw” taste.

Roasted Veggies

Place all veggies in a bowl and add about 1/2-1 tablespoon of olive oil and the seasonings I used (you can season however you wish….) this time were onion powder, garlic salt, and lemon pepper.

Roasted Veggies

“The colors spike… the colors!” Who can name that commercial from the 90’s? Look at how beautiful that is. It is like a colorful, healthy heaven! I could eat this every day and be content. Talk about getting your rainbow of foods for the day.  ANYWAYS….. Line a cookie sheet with aluminum foil and spread the veggies out evenly in a single layer.

Roasted Veggies

Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how “roasted” you want your veggies to be). You can roast these a bit longer, but I wanted my daughter to eat these as it is all about sacrifices we were eating breakfast for dinner  solo one evening (and I wanted to include a vegetable). Don’t you love having breakfast for dinner? We’ve been having them a lot this summer. Side note: She ate everything but the potatoes and a couple of zucchini pieces (and the sausage as she is going through a “I don’t want to eat meat” phase).

Roasted Veggies

This is a great side dish for anything, but particularly when it’s breakfast for dinner. Get those veggies in people!!! It’s the summer and produce is booming in Michigan. Go and support your local farmers market 🙂

Roasted Vegetables... For Breakfast!
 
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Recipe type: Side Dish
Serves: 4
Prep time:
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Roasted Vegetables that you can eat with any meal, even breakfast!!
Ingredients
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Zucchini (medium sized)
  • 1-2 Red Potatoes
  • ½ to 1 tablespoon of Olive Oil
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Garlic Salt
  • ¼ to ½ teaspoon of Lemon Pepper
  • salt and pepper to taste if needed
Instructions
  1. Core and chop your peppers and zucchini to 1 inch sized pieces.
  2. Chop your potatoes into smaller sized pieces (so that they cook and are not raw while the other veggies are completely roasted).
  3. Mix all veggies in a bowl with olive oil and seasonings.
  4. Line a cookie sheet with aluminum foil and spread veggies out into an even layer.
  5. Preheat your oven to 425 degrees and roast for 30-35 minutes (or longer, depending on how "roasted" you want your veggies to be).

Gourmet Peanut Butter Cookies

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Gourmet Peanut Butter Cookies

It’s that time of year where the back to school supplies are hitting the shelves and everyone is starting to talk about donation drop of locations, if one’s school is switching to the “balanced calendar” etc.  To me… this only means one thing… the sooner we are to cooler weather, fall decorations, Halloween, and comfort food (ok, I guess a few things).

Over the last couple of months, I have learned that I am a comfort cook. I love to make casseroles, slow cooker meals, soups, etc. In the spring and summer months, we survive on grilled chicken/pork, rice and veggies. Nothing really too fancy… BUT bear with me and I will have a more diverse set of recipes come this next spring and summer.

ANY WHO….. yes back to school. I will always remember that sometimes my mom would have milk and cookies for us kids after school for when we were doing our homework.  This would be a great recipe for that first day of school for either lunches or as a way to coax information out of your child about their first day (ha!)

Gourmet Peanut Butter Cookies

Michigan Ingredients: Peanut Butter, Butter, Farm Fresh Egg(s), Sugar, Brown Sugar

Seriously working it with the Meijer items eh? What can I say, I love that store.  Then of course the farm fresh eggs as you can recall from my little rant in my last post.

Gourmet Peanut Butter Cookies

Combine your dry ingredients in a medium sized bowl (flour, oats, baking soda, and baking powder)

Gourmet Peanut Butter Cookies

Cream your butter (which is softened) and peanut butter. I know that a lot of peanut butter cookie recipes do not include butter, but these are gourmet cookies and hey, why not?

Gourmet Peanut Butter Cookies

Add your sugars….

Gourmet Peanut Butter Cookies

Gourmet Peanut Butter Cookies

Add one whole egg and one egg white, vanilla… and a splash of milk. The splash is maybe 1/2 a tablespoon. Not too much.

Gourmet Peanut Butter Cookies

Try not to consume this.  I know it will be hard to do as *I* had a difficult time.

Add your dry ingredients to the creamed mixture. Imagine a picture of me doing that here :).

This recipe is what got me my KitchenAid (Professional KitchenAid).  My husband loves this recipe and would see me struggle when I would add the dry ingredients to the creamed mixture. If you are using a hand mixture, it will come together; it just might fight you a bit…. totally worth the battle. If you have a KitchenAid, it will seem a little more violent rough than most cookies, but it won’t break it. PROMISE!

Gourmet Peanut Butter Cookies

Another piece to the Gourmet puzzle…. One cup of peanut butter chips. I know that when I was testing this recipe out a few years ago, I started out with adding more peanut butter but decided that if I added more  I would have to had more dry and yada yada yada… so the thought of adding the peanut butter chips came to mind. It was the missing piece.

Gourmet Peanut Butter Cookies

Gourmet Peanut Butter Cookies

Add your peanut butter chips and mix until just combine.

Gourmet Peanut Butter Cookies

Grab some dough and start rolling. You want to make them about the size of walnuts. You don’t have to measure (weigh), you can just eyeball them.  Roll them in sugar (you will not need that much sugar – I always have sugar left over which sadly gets thrown away). This is the point where I would turn my oven on to preheat to 350 degrees.

Gourmet Peanut Butter Cookies

The secret to making these cookies look fancy: a potato masher. I always have had a hard time using the fork method; I don’t know why. BUT… my husband had this amazing idea to use the potato masher and see if that would work. This does wonders and the “indents” actually stay; whereas when I would use the fork method, the indents would bake out and not look fancy. Press the masher length and width wise.

Gourmet Peanut Butter Cookies

Look at these beauties. When you make the indents, the cookie might separate (meaning the edges might crack and not have the perfect shape), so be sure to try and press the cookie back together to make it “shapely.”

Gourmet Peanut Butter Cookies

Bake for 11-13 minutes. This recipe makes about 30-33 cookies. I know that these are not like my typical mega large cookies. It shocks me too; however, it is one of those recipes where you have to think about when you put the cookies on the pan and you have to press them down (flatten but not flatten). I would recommend eating at least 5 2 cookies. Enjoy!

Gourmet Peanut Butter Cookies
 
Author:
Recipe type: Cookies
Serves: 30 cookies
Prep time:
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A gourmet cookie that is perfect for after school or impressing your friends
Ingredients
  • 2 cups Flour
  • 1 cup Old Fashioned Oats
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ stick of Butter, softened
  • 1⅔ cups of Peanut Butter
  • ½ cup White Sugar
  • ¾ cup Brown Sugar
  • 1 whole Egg
  • 1 Egg White
  • 2 teaspoons Pure Vanilla
  • Splash of milk (roughly ½ tablespoon)
  • 1 cup Peanut Butter Chips
  • Additional white sugar for rolling
Instructions
  1. Combine your flour, old fashioned oats, baking soda, and baking powder in a bowl.
  2. Cream together your softened butter and peanut butter until creamy. Add your white and brown sugars and cream again.
  3. Add your egg, egg white, vanilla, and splash of milk. Mix until well combined.
  4. Add your dry ingredients to your creamed mixture until well combined.
  5. Add your peanut butter chips and mix until just combined (don't over-mix).
  6. Preheat your oven to 350 degrees.
  7. Place some white sugar in a bowl, no more than a cup and measure the dough into walnut-sized balls. Roll the cookie balls into the sugar and place one a cookie sheet.
  8. Use a potato masher and press the indents in the cookie to make it look fancy and press any cracks in the edges together.
  9. Bake your cookies in your preheated oven (350) for 11-13 minutes.

 

Zucchini Cookies

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Zucchini CookiesOne of the things that I love about summer is that Zucchini is in a mass abundance this time of year. Everywhere you look, Zucchini is on sale at the grocery store, is at EVERY farmer’s market, and everyone is talking about Zucchini on the grill, Zucchini bread, cake… etc. There is so much that you can make with Zucchini.  Trust me… I am only getting started (foreshadow….). My family is really big into Zucchini; so trust me when I say that I have a HUGE supply of Zucchini recipes.

This particular recipe comes from my awesome mother-in-law (Hi!!).  This is one of my husband’s favorite cookies and it is one that I could honestly make all. the. time.  It has veggies in it, so it must be a health food right? Right. Glad we are on the same page.

Zucchini CookiesMichigan Ingredients: Sugar, Zucchini, Cinnamon, and a farm fresh egg.

Seriously how delish are farm fresh eggs? My little family loves them and to us they just taste so much better. Maybe it’s mental… [maybe it’s Maybelline].

There is a fresh produce stand that I pass everyday on my way home from work and we stopped there this weekend to get some delicious veggies. I would have taken a picture… but a big storm was rolling in and it was starting to rain. I will be stopping there more often, so believe you me; you’ll get to catch a glimpse.

Zucchini CookeisShred (grate) your Zucchini.  You will need about a cup after the juice has been squeezed out.

Zucchini CookiesCream your butter, sugar, and egg until fluffy-ish.

Zucchini CookiesAdd Zucchini…

Zucchini CookiesMix until well combined.

Zucchini CookiesAdd your dry ingredients…

Zucchini CookiesMix until well combined. I promise that these cookies are not pink. For some reason, the lighting must have changed a bit… like…. the sun came back out for a second. It was storming when I was making these cookies.

Zucchini Cookies

Zucchini Cookies

Chop your walnuts and raisins. You don’t have to chop the raisins if you don’t want to, but I did this time so that my sweet Doll-Face (daughter) could eat a cookie (or 2).

Zucchini Cookies

Zucchini CookiesFold in the chopped walnuts and raisins until evenly distributed. Now would be time if you want to chill your cookie dough for a couple hours.

Zucchini CookiesI decided to forgo that this time and bake right away. Preheat your oven to 375 degrees and drop (by large spoonfuls… because c’mon… we’re making cookies people!) by spoonfuls. The size of your cookies will determine how many this recipe will yield. My size cookies yield roughly 18 cookies.  Bake for 12-15 minutes.

Zucchini CookiesSeriously, these are the best cookies. They have a cake-like texture, which is fluffy and omg so good.  I am so appreciative of my mother-in-law for introducing me to these a while (and I mean a while) back.  You could…. not I’m not saying that I do… all the time eat these for a quick breakfast – just saying!

5.0 from 1 reviews
Zucchini Cookies
 
Author:
Recipe type: Cookies
Serves: 18 cookies
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A simple Zucchini cake-like cookie recipe that one would consider healthy.
Ingredients
  • 1 cup Sugar (white)
  • 1 stick Butter (1/2 cup), softened
  • 1 Egg
  • 1 cup grated Zucchini
  • 2 cups Flour
  • 1 tablespoon Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Chopped Walnuts
  • 1 cup Raisins
Instructions
  1. Beat your sugar, butter, and beaten egg together in a large bowl.
  2. Squeeze the excess juice out of your zucchini and mix into your sugar and butter mixture.
  3. Combine your flour, cinnamon, baking soda, and salt into a separate bowl. Add to the zucchini mixture and mix well.
  4. Fold in your chopped walnuts and raisins.
  5. Chill for two hours (if desired) or set oven for 375 degrees.
  6. Drop dough on a cookie sheet and bake for 12-15 minutes.

 

Red Potatoes

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IMAG3481_edited-579x1024

Red potatoes… seriously how versatile are they? Potatoes in general…. These are potatoes that you can make anywhere… anytime.  My family starting making these on the grill when the power was out  (for a few days) and we needed to make a side dish. You can dice your potatoes, you can slice your potatoes, you can chop your potatoes… you can make the potatoes any shape you want.

This is an embarrassingly simple dish. Red potatoes, onion, garlic, butter, and parsley (and of course salt and pepper).

Red Potatoes

Michigan Ingredient: Meijer butter

I know… I know… stretching it a bit are we? The potatoes were on sale, and I checked and they were not Michigan potatoes… 🙁

Red Potatoes

Scrub your potatoes clean so that you don’t have to peel them. Plus…. the peel has nutrients that people just simply throw away.

Red Potatoes

Chop your potatoes somewhat on the smaller side to speed up the cooking process so that you can cook the potatoes on the grill. THAT’S RIGHT… the grill 🙂 Again, you can make the potatoes any shape, just keep in mind that the shape and size varies the cooking time.

Red Potatoes

Dice your onions. I believe that if you “chop,” that signifies that the pieces are bigger and when you “dice,” the pieces are smaller.  Fun with words everyone.  (ha)

Red Potatoes

Smash your garlic…

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and mince. You can use one of those fancy tools, but again… I don’t have that tool. There’s no need. I firmly believe what Alton Brown is always saying… why have a specialty tool when you can use something in your kitchen that you already have, and also.. most times the specialty tool can only do one job.

Red Potatoes

Take some aluminum foil  (eye ball how much you think you need) and make sure you spray it with non-stick cooking spray to prevent sticking. Place your potatoes down, onions and garlic on top, and take 4 tablespoons of butter (you can use more if you want, but the general rule is one tablespoon per potato) and cut each tablespoon in half and place over the potatoes. Season with parsley and salt and pepper.

Red Potatoes

Squeeze your foil tight, realize that you need more foil … and get more foil..

Red Potatoes

Wrap the potatoes tight and place on the grill.

Red Potatoes

You can cook these potatoes on the grill, in the oven, or even on a campfire while you are camping. Again, versatility is what makes these potatoes so great!!

Red Potatoes

Sprinkle with a little bit more parsley for color and voila! Red potatoes on the grill. You can serve these potatoes with anything… eggs, burgers, hot dogs, steaks… anything. And the leftovers are just as good. I would recommend pan frying them (or you can place on a campfire the next day) the next morning for breakfast.

Red Potatoes
 
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Recipe type: Side Dish
Serves: 4-5
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A versatile red potato recipe that can be cooked on the grill, in the oven, or on a campfire.
Ingredients
  • 4 Red Potatoes
  • 4 tablespoons of Butter
  • 1 Medium Onion, diced
  • 3-4 Cloves of Garlic, minced
  • Parsley
  • Salt and Pepper
Instructions
  1. Scrub your potatoes clean under semi-cool water.
  2. Cut your potatoes into whatever shape you desire (slice, diced, chopped, etc.)
  3. Dice your onion and mince your garlic.
  4. Take aluminum foil and spray with non-stick cooking spray. Place your potatoes down on the foil, then your onions and garlic.
  5. Cut each tablespoon of butter in half, and place on top of the potatoes.
  6. Season with salt and pepper and parsley. You can use as little or as much.
  7. Squeeze your potatoes tight in the aluminum foil and use more foil if need be.
  8. Place your potatoes on the grill, or in the oven, or over a campfire for about 30-45 minutes until potatoes are cooked/softened.
  9. Once cooked, adjust any seasonings you may need to to taste.

Peanut Butter Pie

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Main

This is a recipe that my aunt would always make for family gatherings. It was always a treat because she was the only one who could make it… until now :).

Once she told me how to make it, it was amazing on how EASY this recipe is. There is an even easier way, but of course, I wanted to make the vanilla pudding portion from scratch…

Michigan Ingredient

Michigan Ingredient: Graham Crackers and Sugar

Seriously how great is it that a “generic” brand is Michigan based? Save money and it’s from Michigan…? SIGN ME UP!!

Peanut Butter Pie

First things first, imagine me beating a whole sleeve of graham crackers in a zip-lock bag to crush them. Of course you could use a food processor… but what is the fun in that (plus.. more dishes to clean, yuck).  Take your graham cracker crumbs and combine them with your sugar.

Peanut Butter Pie

Take your melted butter and pour it into your graham cracker and sugar mixture. Use a fork (as the butter might still be hot) and combine. Press into your pie plate.

Peanut Butter Pie

Make sure you press the crust up toward the top for sides, as with any pudding pie, it will help with keep the pie intact. Refrigerate the crust for at least an hour before pouring any filling in.

Peanut Butter Pie

After said hour has passed, combine your sugar, corn starch, and salt in a sauce pan.

Peanut Butter Pie

Combine your milk and two egg yolks in a separate bowl.

Peanut Butter Pie

Pour the milk/egg yolk mixture into your sugar mixture while stirring. You want to try and avoid clumps, so please stir (whisk) constantly.

Peanut Butter Pie

Bring mixture to a boil and boil for 1 minute. Remove the pan from the heat.

Peanut Butter Pie

Add your vanilla and butter and stir.

Peanut Butter Pie

NOW! Add that beautiful peanut butter. It may seem like it is difficult to get it to combine, but be patient as it will combine completely.

Peanut Butter Pie

Doesn’t that just look amazing. It was hard to keep my husband away from just taking spoonfuls (myself included, who am I kidding). You can just eat this as pudding if you want… BUT since we already made the crust, let’s pour it in.

Main

We like to drizzle chocolate syrup and have some whip cream on top for this pie. I would recommend having the pie chill for at least 2 hours.  I noticed that sometimes 2 hours is enough… but sometimes you need to have it chill  overnight so that the “shape” of the piece of pie stays intact. Of course, the first piece is always a doozy. Either way, this pie is amazing and…. as my father always says… it all eats the same 🙂

Peanut Butter Pie
 
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Serves: 8
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Ingredients
Graham Cracker Crust
  • 1½ cups of Graham Crackers, crushed (about 1 sleeve)
  • ⅓ cup of Sugar
  • 6 tablespoons of Melted Butter
Peanut Butter Pie Filling
  • ⅓ cup of Sugar
  • 2 tablespoons of Corn Starch
  • ⅛ teaspoon of Salt
  • 2 cups of Milk
  • 2 Egg Yolks, slightly beaten
  • 2 tablespoons of Butter, softened
  • 2 teaspoons of Vanilla
  • 1 cup Peanut Butter
Instructions
Graham Cracker Crust
  1. Crush your graham crackers and combine with sugar.
  2. Melt the butter and pour into the graham cracker/sugar mixture. Use a fork and stir to combine.
  3. Press the mixture into your pie plate. Make sure the crust goes up the sides to assist the filling.
Peanut Butter Pie Filling
  1. Combine sugar, cornstarch and salt into a 2qt. sauce pan.
  2. In a bowl, combine the milk and egg yolks. Pour the mixture into the sugar/corn starch mixture while whisking to avoid clumps.
  3. Bring mixture to a boil while whisking constantly. Boil for one minute and remove from heat.
  4. Add softened butter and vanilla and stir. Add peanut butter and stir until it is well incorporated into the mixture.
  5. Pour filling into graham cracker crust and chill for at least 2 hours.

 

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Cherry and Chocolate Chip Quick Bread

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Cherry Chocolate Chip Bread

If you recall, when I made the Cherry Pie, I had several cups of cherries and froze some for other recipes. This is one of those recipes.

A lot of recipes for breads and muffins use dried cherries and I wanted to find something where the recipe used fresh cherries.  Even some of the recipes that use “fresh” cherries were maraschino cherries, which also wanted some of the juice used. Come on, that wasn’t necessarily what I was looking for.

I just have three words… FRESH IS BEST.

If you plan on sharing this bread with loved ones, I  would recommend doubling the batch as this bread will go fast. It is like cake… a cake that is ok to eat in the morning for breakfast. You’re welcome 🙂

Cherry Chocolate Chip Bread

Michigan Ingredient: Sugar and Cherries

Seriously, I love these tart cherries and I apologize in advance if I  have a lot of cherry recipes.

IMAGCherry Chocolate Chip Bread

Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.

Cherry Chocolate Chip Bread
Add your eggs (pre-beaten) and almond extract. Beat mixture again.

Cherry Chocolate Chip Bread
Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.

Cherry Chocolate Chip Bread

Cherry Chocolate Chip Bread

Add your cherries and chocolate chips to the mixture and stir until evenly distributed.

Cherry Chocolate Chip Bread

Preheat your oven to 350 degrees and grease a 9×5 loaf pan. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.

Cherry Chocolate Chip Bread

This is seriously the best bread. OMG so delish! Look at how golden that is….

Cherry and Chocolate Chip Quick Bread
 
Author:
Recipe type: Breads
Serves: 8
Prep time:
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If you plan on sharing this bread with loved ones, I would recommend doubling the batch as this bread will go fast. It is like cake... a cake that is ok to eat in the morning for breakfast. You're welcome 🙂
Ingredients
  • 1 stick of butter, softened
  • ¾ cup Sugar
  • 2 large eggs, beaten
  • 1 tablespoon Almond Extract
  • 1¾ cup Flour
  • 2 teaspoons of Minute Tapioca
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup fresh cherries
  • ½ Chocolate Chips
Instructions
  1. Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.
  2. Add your eggs (pre-beaten) and almond extract. Beat mixture again.
  3. Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.
  4. Add your cherries and chips to the mixture and stir until evenly distributed.
  5. Preheat your oven to 350 degrees and grease a 9x5 loaf pan.
  6. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.
Notes
Recipe adapted from King Arthur

 

Cherry Pie

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Cherry Pie

Michigan is known to have the best cherries in the country. We have tart, we have sweet, we have wine cherries… we have it all! What’s even more great is when you have a sweet grandmother who has a cherry tree in her back yard and she lets you pick as much as you want because the tree is loaded and the birds haven’t gotten to it. Pick cherries and spend time with loved ones; a double whammy!

Cherry Tree

Cherry Tree

There isn’t anything more beautiful and fun than picking cherries with your child. My daughter had so much fun, and even though these were tart cherries; she insisted on eating them (much like the strawberries). Don’t worry, I remembered to pit them before giving them to her. I know that my grandmother doesn’t spray her cherry tree, so it was safe to eat straight from the tree without rinsing.

Cherry Tree

Luckily, my dad was with us and we were able to use a ladder and get as much as 9 cups of cherries, which is more than enough for this pie recipe and some for the freezer.

When I was growing up, my grandmother and grandfather would pick cherries from the trees in their backyard and make the most delicious cherry pies. They would also freeze them so that they could make more than one pie because when you pick fresh cherries, you have to use them right away or freeze them as they can go bad quickly.

Cherries

That is Pure Michigan right there. Good lord… Let’s just stare at the above photo for a moment…

Michigan Ingredient

Michigan Ingredients: Cherries and Sugar

These are tart cherries, which of course need some sugar. The best way to curb the tart flavor is by adding sugar and when you eat your pie make sure you top it with whipped cream or even better, vanilla bean ice cream.

Cherry Pie

Combine your cherries, sugar, tapioca, and pure almond extract in a bowl. The tapioca works as a thickening agent for the juices of the pie. My family has always used tapioca.

Try not to eat too many and save some for the pie.  Let this sit for 15 minutes so that everything can become friends and get really close.

You will want to have your pie crust prepped and ready ahead of time. Please see Classic Pie Crust for instructions 🙂

Cherry Pie

Pour your cherry mixture into the pie shell.

Cherry Pie

Top with your other pie crust. Remember that it’s dark, but it’s ok because this is so simple, you don’t even need to see (HA!). Be sure to trim the edges and crimp/flute the edges to make the pie look pretty. Set the excess pie dough aside and I will show you what to do it with.

Cherry Pie

Cut a few slits so that your pie doesn’t explode in the oven and brush with a well beaten egg to assist the crust in becoming golden. Preheat your oven to 400 degrees.

IMAG3337_edited

Cherry Pie

With the remaining crust that you set aside…… take brown sugar and cinnamon and create one of the best things about making pie (other than the pie itself of course); DOUGH DODGERS!! Roll up the dough lengthwise. Don’t panic if your dough cracks a little, just squeeze it together as best as you can. That’s the beauty of dough dodgers, they don’t have to be perfect.

When we were growing up, we always looked forward to the dough dodgers because we could snack on them while we waited for the pie to cool (or until we were having said pie). It’s a chance to warm up your taste buds and get mentally prepared to eat pie.

EXPERT TIP!! Place your pie onto  a tinfoil lined cookie sheet to prevent your oven from getting dirty from the juices that will run out of the pie.  Put the pie and dough dodger (which is on a separate cookie sheet) into the oven.  Bake your pie for one hour.

IMAG3342_edited

The dough dodger will probably take anywhere from 20-25 minutes. Just check it out, once it is browned, it is done. It also gives you an opportunity to check on the pie. If for some reason the edges of your pie are starting to brown too fast, take the pie out and wrap tin foil around the edges. Some people do this prior to putting the pie in the oven, as the pie will be hot. BUT! I live on the wild side, and let fate handle that for me 😉

Cherry Pie

It is almost too hard not to want to dig into this pie right now.

Cherry Pie

The first piece is always the hardest piece to get out. But look at how vibrant that filling is. YUM!

Cherry Pie

I always serve pies with vanilla bean ice cream because… it seems more… natural? BUT this time, I did not have ice cream on hand and sometimes just the simplicity of whipped topping can do wonders.  It’s always best to eat pies with loved ones.

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Cherry Pie
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Prep time:
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Total time:
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A classic tart cherry pie that anyone from Michigan would appreciate!
Ingredients
  • 4 cups Cherries (pitted)
  • 1⅓ cups of Sugar
  • 3 tablespoons of Minute Tapioca
  • ¼ teaspoon Pure Almond Extract
  • 1 Classic Pie Crust recipe
Instructions
  1. Makes 1 Classic Pie recipe. Prep the crust (roll out, etc.), set aside.
  2. Combine your cherries, sugar, tapioca, and pure almond extract. Stir well. Let the mixture sit for 15 minutes.
  3. Pour the fruit mixture into the pie shell. Top with second pie shell.
  4. Trim the edges and crimp/flute the edges to make the pie look pretty. Brush with one well beaten egg. Cut slits in the pie to allow steam to escape.
  5. Preheat your oven to 400 degrees and bake for one hour until the crust is golden brown and juices are starting to escape. Serve with whipped topping or vanilla bean ice cream.
Notes
Recipe courtesy of Minute Tapioca

Note: Use the excess pie dough to make dough dodgers! Simply roll out the dough, sprinkle brown sugar and cinnamon, roll the dough lengthwise and bake for 20 minutes or so.