Try it, You'll like it! Tuesday - Peach and Raspberry Crisp

With the cooler temperatures coming on, I thought I'd share this yummy dessert with you. I love, love, LOVE the topping, and would almost just as soon eat it without the peaches. It's easy and yummy, my top two criteria!

Yes, this does have peaches in it!

Peach and Raspberry Crisp  
2qts. of home canned peaches 
1 orange, zested
1 1/4 cups sugar
1 cup brown sugar, packed
1 1/2 cups plus 2 - 3 TBSP. flour
1 cup fresh or frozen raspberries
1/4 tsp. salt
1 cup old-fashioned oatmeal
2 sticks cold, unsalted butter, diced OR (I use 1 stick of butter and 1/2 cup coconut oil, hardened)


Drain peaches and place in a large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons flour. Toss well. Gently mix in the raspberries. All the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.  Pour the peaches into the baking dish and gently smooth the top.


Combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, oatmeal, cold diced butter and coconut oil in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed untl the butter is pea-sized and mixture is crumbly. Sprinkle evenly on top of peaches and raspberries. NOTE: This makes a lot, and it may be a struggle to get it all on, but don't waste a drop, and pile it all on! Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve. One scoop of ice cream looks mighty purty with that!


I've also made this without the raspberries, and using blueberries. Yum, yum, and yum!
  
          

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Try it, You'll like it! Tuesday - Sour Cream Cheese Enchiladas

This was our first introduction to making Mexican food. It is not at all spicey, so if you like a little heat, feel free to add some jalapenos! The original recipe calls for only 8 oz. of sour cream, but   we were always fighting over the sauce, so I doubled the sour cream. At our house, this is known as "Chinese Enchiladas". When the kiddos were little, that's what they thought we were saying! 

So, if you try this, I hope you'll like it!

Sour Cream Cheese Enchiladas
1 lb. ground beef
1 chopped onion
16 oz. sour cream
1 can cream of chicken soup
1/4 cup catsup
1/4 tsp. chili powder
1/2 tsp. cumin
Salt and garlic powder to taste
1 pkg. flour tortillas
1 pkg. Monteray Jack cheese

Brown beef and onions together.

Add the next five ingredients. Season with garlic powder and salt.

 Mix together and heat, then remove from heat.

 Grate cheese.

Warm the tortillas in the microwave for about 45 seconds or so, just so they are pliable and won't crack when you try to roll them. 
Divide cheese evenly into each tortilla.

 Wrap the tortillas and place in casserole dish. (It is usually a tight fit, and I have to put 2 along the bottom of the dish.)  Pour mixture over the top and bake at 325 degrees for about 30 minutes.

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