The Hostess with the Mostest

Warning! Warning!

bobgreiner.tripod.com

This blog is about food.


Last month I was at a loss for inspiration. This month, I have a few blogs in my head, but have been too busy to get them out! I can't decide if I should back track and get further behind, or start with what's most current then go backwards. 


November is my birthday month! heehee. I only say that because it drives Hubby crazy. He barely recognizes one day, so I love to declare November as MY month, just to watch him roll his eyes. 


However, I will wait and tell you about my birthday, and instead show you my Hostessness. Yeah, I just made up that word. I like typing ssss!


I am part of a bunko group, and last night was my turn to host. The hostess has to buy prizes, and prepare a lovely meal. In truth, my hostess abilities pale in comparison to most of the other bunko "babes" (as we like to call ourselves), but this is how it went last night.


Jennee helped me out by making her specialty, sweet potato burritoes. I know it sounds weird, but trust me, they are yummy. I don't have actual amounts, because it's all "to taste", but here is the gist of it: Mashed sweet potatoes, with cumin, salt, garlic powder; grilled onions, black beans, (drained and rinsed), cheddar cheese, and pepper jack cheese. Layer it in the burrito, then brown in the skillet. Serve with sour cream and salsa.

 We also have a very easy, yet delicious salad. I use spinach and Romaine lettuce, add craisins (dried cranberries), and sunflower seeds, serve with poppy seed dressing. It doesn't get any easier than that. Sometimes we add grilled chicken to it, and presto-chango, it becomes a meal!


And dessert was peach cobbler. I saw this idea from another blog (sorry, I don't remember which one, but it's a great idea!) Single servings baked into little half-pint jars. So cute. I left plenty of room at the top to allow for a scoop of ice cream.

 The recipe I used comes from The Barefoot Contessa,(Peach and Raspberry Crisp) but I make it without the raspberries. This recipe makes the perfect topping. Crunchy and delicious. I like a little peach with my crisp.


Here is my version:


2 to 2 1/2 quart jars of canned peaches
1 orange, zested
1 1/4 cups sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2-3 TBSP. all-purpose flour
1/4 tsp. salt
1 cup oatmeal (I like to use old-fashioned oatmeal)
1 stick cold butter
1/2 cup hardened coconut oil


Preheat oven to 350 degrees.


Drain peaches and place in large bowl. Add orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 TBSP flour. Toss well. Allow mixture to sit for 5 minutes. If there is a lot of liquid, and 1 more TBSP flour (I usually do). Divide peaches into jars, or pour into a buttered baking dish. 


Combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, oatmeal, and cold, diced butter and coconut oil in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches. (This makes a lot, pile it on thick! If using individual jars, leave about 1 1/2 inch head space, to allow for the ice cream.) For 9x13, bake for 1 hour, until top is browned and crisp and the juices are bubbly. For the jars, I think I baked them about 30 minutes. Serve immediately. Store leftovers in the fridge.


I forgot to get pictures of my prizes, but I found some really cute decorative bird houses at JoAnn Fabrics (on sale! whoo hoo!). Too bad I didn't have any of those cute birdhouses made out of gourds!


Everything turned out pretty good, if I do say so myself. 

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