Peach Pecan Crisp

One of the things I look forward to during the hot summer months is peaches being in season.  I start anticipating what dessert I can make using fresh, juicy peaches.  I've made a couple of peach pies in past years, but this summer I decided to try a peach crisp.  It's much easier than a pie, but is still very delicious.  The buttery, nut-filled crumble on top pairs perfectly with peaches (and a scoop of vanilla ice cream!).  And while the spices aren't overbearing, the cinnamon and nutmeg are a good foretelling of the fall baking that will soon be in full swing.

Peach Pecan Crisp
Note: If your peaches aren't very sweet, you can increase the sugar by a tablespoon or two in the peach filling.
Ingredients:
4-5 peaches, peeled and sliced thinly
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
1 tablespoon flour

For the crumble topping:
1/4 cup + 2 tablespoons flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon, to taste
Pinch nutmeg
Pinch ginger
1/4 cup + 2 tablespoons brown sugar
5 tablespoons butter, cut into small cubes
3/4 cup pecans, chopped

Directions:
1. Preheat oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

2. In a large bowl, combine the sliced peaches and lemon juice.  Gently stir to combine.  Add the sugar and flour and gently stir until sugar and flour are no longer visible.  Pour the peach filling into the 8x8 pan and smooth into an even layer.

3. For the crumble topping: In a small mixing bowl combine the flour, oats, salt, cinnamon, nutmeg, and ginger.  Stir until combined.  Add the brown sugar and stir to combine, making sure to break up any clumps of brown sugar.  Add the cubes of butter.  Using your fingers, work the butter into the flour mixture until the dry parts are incorporated.  Add the chopped pecans and mix with your fingers until they are spread throughout the mixture.

4. Sprinkle the topping over the peach filling, distributing it as evenly as possible.  Bake for 35-38 minutes, until the edges are bubbling.  Serve warm with vanilla ice cream.

Source: slightly adapted from www.cookingclassy.com

Creamy Chicken and Vegetable Penne

Some recipes get forgotten over the years, but this is one I keep coming back to.  It's very family-friendly, and quite easy to adapt to what produce you have on hand.  Pasta is usually well-received at my house, and I love serving a pasta dish full of a variety of colorful vegetables.

Creamy Chicken and Vegetable Penne
Ingredients:
1 box penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, chopped into bite-sized pieces
1 cup chopped carrots
4 oz. white mushrooms, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1 1/2 cups chopped asparagus (about 1/2 of a bunch)
1 red pepper, chopped
1 teaspoon minced garlic

For the sauce:
4 tablespoons butter
3 tablespoons flour
3 teaspoons chicken base or bullion
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
3/4 teaspoons dried basil

Topping:
Parmesan cheese
Fresh parley, chopped
Salt and pepper, to taste

Directions:
1. Cook the noodles according to directions on package.  Drain.

2. While the noodles are cooking, melt the butter in a medium saucepan.  Add the flour, and cook and stir for 1 minute.  Add the chicken base, salt and pepper and stir to combine.  Slowly pour in the milk and stir or whisk together until all combined.  Bring mixture to a boil, then turn down heat to low and simmer about 15 minutes.  (Watch the pot so it doesn't boil over.  It makes a mess, trust me...)  Stir in the dried basil.

3. While the noodles are cooking, heat the olive oil over medium-high heat in a large skillet.  Add the chicken pieces and cook, stirring, until about halfway cooked through.  Add the carrots, mushrooms, zucchini, squash, asparagus, and red pepper.  Continue cooking, stirring often, until the vegetables are crisp-tender and chicken is cooked through.  Add the minced garlic for the last 1 minute or so of cooking.

4.  In a large pot (I like to use the one the noodles cooked in), combine the noodles with the chicken/vegetable mixture.  Pour sauce over the top and gently stir to combine.  Season with salt and pepper, to taste.  (I find it really needs some extra salt at this point.)

5. Sprinkle each serving with freshly grated Parmesan cheese and chopped parsley.

Source: adapted slightly from my friend, Lindsay M.

Peanut Butter Pie

There is something nostalgic about pie.  Cakes can be so fancy and cookies kind of ordinary, but pies are a delicious dessert for when you want something special but still very homey.  I was in the mood to dress this pie up with some chocolate drizzle and piped on whipped cream, but it would be just as delicious without the extras.
This pie starts off with a delicious chocolate cookie crumb crust, which is topped with a layer of chocolate ganache, then the peanut butter filling.  For those who love the chocolate/peanut butter combo, this is the pie for you!

Peanut Butter Pie
Note: I thought this pie was very tasty, but I'm curious to experiment with it some more.  Next time I might try making a smaller, more intensely flavored peanut butter layer by cutting all the filling ingredients in half except for the peanut butter.  My family wanted less of the peanut butter layer and more of the chocolate, but I don't think the ganache layer can be increased as it's so rich.  To make a thicker chocolate layer I would use some kind of chocolate pudding layer.
Ingredients:
Crust:
1 3/4 (about 7 oz) cup chocolate cookie crumbs
2-3 tablespoons brown sugar
5 tablespoons butter, melted
Ganache:
1/2 cup heavy cream
1 cup chocolate chips
Peanut butter filling:
1 cup heavy cream (or less, see note)
1 cup creamy peanut butter
1 cup powdered sugar (or less, see note)
8 oz. cream cheese, softened (or less, see note)
1 teaspoon vanilla
Toppings (optional):
1/4 cup chocolate chips
1 teaspoon coconut oil
Sweetened whipped cream
Chopped peanut butter cups

Directions:
1. Preheat oven to 375 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Slowly drizzle in the melted butter, while stirring.  Continue stirring until all cookie crumbs are moistened.  Press into the bottom and sides of pie plate.  Bake for 8-9 minutes, or until the edges are beginning to look dry.  (The bottom crust will still look a bit moist.)  Cool.

2. Heat 1/2 cup cream in the microwave until simmering.  Add the chocolate chips and let sit for five minutes.  Stir until combined and smooth.  Pour ganache into the bottom of crust.  Cover and chill in refrigerator until ganache is set (about 1 hour).

3. In small bowl beat 1 cup heavy cream to medium-stiff peaks.  In a medium bowl beat the peanut butter, powdered sugar, cream cheese, and vanilla until creamy.  Fold in the whipped cream until combined.

4. Spread the peanut butter filling over the ganache layer, cover lightly with plastic wrap, and refrigerate at least 2 hours.

5. If desired, place 1/4 cup chocolate chips and 1 teaspoon coconut oil in a small bowl.  Heat in the microwave in 20 second increments until melted, stirring after each increment.  Use a fork to drizzle over the peanut butter layer.  Refrigerate until set.  Garnish with sweetened whipped cream and chopped peanut butter cups, if desired.

Source: adapted from Meadowbrook Farm Blog via www.melskitchencafe.com