Peaches and Pumpkin

Enjoying the sweet and sour in life.

Sweet and Sour Chicken with Fried Rice May 1, 2013


Hey everyone!  I know it has been close to a year since my last post..and I am hoping to start things up again, and post regularly!

 

 

There has been so many changes in the last year. We have lost a dear grandmother, who was a big supporter of my blog. After reading about a cheesecake failure, she surprised me with a perfect cheesecake pan! She will definitely be missed in our lives.
mema and paige

On another sad note: our dog, Tank, went missing. I posted about him last year, and what a wonderful addition to our family he was. He has been missing for a little over a month, and we would love for him to come home still! It’s hard to give up hope on something, and I still look for him everyday.
Tank

On a lighter note of course, Paige’s birthday is in less than a month…she will be three! I can’t believe it. And Colt is just about as big as her already. It’s hard to belive.

 

 

On to the recipe!! I found this one over at Life as a Lofthouse Food Blog. I’m in love with a lot of her recipes, and this is definitely a family favorite.

Sweet and Sour Chicken

Ingredients:

  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup oil
  • 1/2 cup distilled white vinegar
  • 3/4 cup sugar
  • 4 tbs. ketchup
  • 1 tbs. soy sauce
  • 1 tsp. garlic powder

Directions:

1.  Preheat oven to 350 degrees, and heat 1/4 cup of oil in a skillet over medium. Rinse chicken, and cut into cubes. Sprinkle with salt and pepper to taste.

2.  Dredge in the cornstarch, then dip into the beaten eggs. Fry for a couple of minutes, or right before it is done. Set in a 8×8 cooking dish.

3.  Mix together vinegar, sugar, ketchup, soy sauce and garlic powder with a whisk.

4.  Pour over cooked chicken in baking dish. Bake for one hour, stirring every 15 minutes.

 

 

This recipe is perfect with fried rice! I’m going to try to stay on top of things here, and keep updating with more recipes!

Thanks everyone for taking the time to read my blog!

 

Turtle Cheesecake January 16, 2012

Filed under: Deserts — Peaches and Pumpkins @ 9:32 am
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Hey everyone! I know I haven’t posted in a while.. but I had a little spare time this weekend to try out a few new recipes. I’ve never been a baker. Somehow or another I always screw up somewhere. In this one.. I completely ignored the type of pan I was supposed to use. I almost had a disaster in the oven, but I caught it at the last-minute, and it turned out amazing! Brandon loved it, and I will definitely be making this again. I originally found this recipe at www.blogchef.net.

Turtle Cheesecake

  • 1 3/4 cups semi-sweet chocolate graham cracker crumbs, crushed
  • 1/2 cup melted butter
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup sugar
  • 3 large eggs
  • 3 tbsp. lime juice
  • 1 tbsp. vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tbsp. chocolate syrup
  • 2 tbsp. caramel sundae sauce
  • 1/2 cup chopped pecans
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Grease a springform pan. Preheat the oven to 300 degrees.Combine chocolate graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan, and 1 inch up the sides.
  2. In a large bowl, beat softened cream cheese and sweetened condensed milk until smooth. Add sugar, eggs, lime juice, and vanilla extract. Beat together until fully mixed, and smooth.
  3. Microwave 1 1/2 cups of chocolate chips in 10 second intervals until melted. Add two cups of cream cheese mixture into chocolate chips, and stir to combine.
  4. Spoon batters alternatively into graham cracker crust. Start with the cream cheese mixture, then then chocoalte chip mixture, then end with the cream cheese mixture.
  5. Bake for one hour and fifteen minutes, or until cheese cake is done. The center will move slightly when done. Cool completely. Once cooled, top with chocolate syrup, carmel syrup, chocolate chips, and chopped pecans.

Like I said above, I totally ignored the part about the springform pan, which is a two peice pan that is about two to three inches deep. The sides of the pan can be removed, as well as the bottom if needed. The baker that I am, thought cheesecake..pie plate. It went well until I added the batter into the crust, and realized I had way to much..then I googled springform pan. Anyways, I quickly figured out that much batter in my little pie plate wouldn’t work, so I had to remove some, and continue baking. It still turned out wonderful, just wanted to share my mishap so none of you do the same! Let me know what you think:)

 

Lemon Bites January 5, 2012

Filed under: Deserts — Peaches and Pumpkins @ 2:11 pm
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I love love love these. Beware: they are so addicting! They can also be on the messier side to make. I found this in a local church group’s recipe book.

Lemon Bites

  •  1 package of Lemon cake mix
  • 1 egg
  • 1 8 ounce container of Cool Whip
  • 1/2 cup sifted powdered sugar

Directions:

  1. Combine the cake mix, egg and cool whip. Batter will be very stiff.
  2. Drop dough 1 teaspoon at a time into powdered sugar.
  3. Roll into one inch balls using the sugar to keep the dough from sticking to your hands.
  4. Place the balls two inches apart on a greased baking dish.
  5. Bake for 10-12 minutes in a 350 degree preheated oven. Tops will be slightly browned, but the middles should still be gewey. Do not over bake!

 

Meatloaf with Special Sauce January 4, 2012

Filed under: Main Dish Recipe — Peaches and Pumpkins @ 11:52 am
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Okay, everyone makes meatloaf, and it usually all tastes the same. I found this recipe in a cookbook from a local church group, and decided to try it, since I had all the ingredients in the pantry. To my surprise,  it turned out to be the best meatloaf recipe I’ve had. And it was definitely a hit with Paige and Brandon. Meatloaf is on the menu at least 3 times a month! You can also substitute the ground beef for deer meat in this recipe, and it still is wonderful.

Meatloaf with Special Sauce

  • 1 lb. ground beef
  • 1/2 cup milk
  • 1/2 cup bread crumb
  • 1 egg
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 2/3 cup ketchup
  • 1 tbsp. mustard
  • 4 tbsp. brown sugar ( more or less to your liking)

Directions:

  1. Mix together all but the last three ingredients. Transfer to an 8×8 baking dish.
  2. Mix together ketchup, mustard, and brown sugar. Spread half  on top of the meatloaf.
  3. Bake the meatloaf in a 350 degree preheated oven for one hour. Drain if needed.
  4. Top with the remaining sauce, and serve.

Wonderful with mashed potatoes!

 

Jalapeno Popper Dip: Perfect for Game Day! January 3, 2012

Filed under: Game Day Recipes — Peaches and Pumpkins @ 10:33 am
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I made this yesterday for Brandon for the Georgia game… unfortunately they lost, but the dip was good! Here is the recipe, which has been slightly changed from www.bigredkitchen.com. You can adjust the amount of peppers you put in this depending on your spicy preference.

Note: You really do need a food processor for this recipe. I tried a blender..nothing. It actually took me half an hour to try to use my Magic Bullet. It worked, but it took a little longer than I would have liked, and it didn’t crush the peppers to well.

Jalapeno Popper Dip

  • 2 8 oz. packages of cream cheese, room temperature
  • 1 cup mayonnaise
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup Parmesan cheese
  • 1 4 oz. can of chopped green chiles
  • 8 oz. sliced jalapeno peppers (more or less depending on your liking)
  • 1 cup Panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 stick of butter, melted

Directions:

  1. Blend the first 6 ingredients in a food processor. Spread the dip into a greased 2 quart baking dish. There is no need to drain the green chiles, or jalapeno.
  2. In a separate bowl, mix together bread crumbs, and other half of Parmesan cheese. Pour melted butter over mixture, and mix well.
  3. Sprinkle evenly over dip, and bake in a 375 degree oven for 20-30 minutes.
  4. Crumb topping should be brown, and the dip should be bubbly, and heated through.

 

Peanut Butter Cup Brownies December 28, 2011

Filed under: Deserts — Peaches and Pumpkins @ 2:45 pm
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This is a wonderful desert I found yesterday. Adds a little spin to plain old brownies. You could also play around with it, and maybe add marshmallows, or different types of chocolate chips. Enjoy!

Baked Peanut Butter Cups

from Baked Perfection:

  •  1 box brownie mix
  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter

Directions:

  1. Preheat oven to 350 degrees, and grease mini muffin tin.
  2. Prepare brownie mix as directed, and distribute evenly into muffin cups. Bake 13-15 minutes or until a toothpick comes out slightly wet when inserted.
  3. Once brownies are out of the oven, wait for the centers to fall. This usually happens upon cooling. If it doesn’t, you can take the back of a teaspoon and tap the tops of the brownies.
  4. Microwave the peanut butter in a microwave-safe dish for 45 seconds, then stir.
  5. While brownies are still warm, spoon a small amount onto each one, then top with peanut butter chips, and chocolate chips.
  6. Cool completely before serving.

 

Crepes: Tuesday’s breakfast December 27, 2011

Filed under: Breakfast — Peaches and Pumpkins @ 4:22 pm
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Today, I made crepes for breakfast. They were definitely a hit! I used chocolate chips and strawberries for the filling. This was actually my first time making them, so let me know if you have any tips.

Crepes

From allrecipes, and made my own

  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch of salt
  • 1 1/2 tsp. vegetable oil
  1. Blend all ingredients together until smooth.
  2. Heat skillet over medium high heat, and place a small dab of butter to melt. Pour 1/4 cup of crepe batter into the pan, and tilt completely to coat the surface. Cook about 2-5 minutes, or until done, flipping once.
  3. Fill crepes with desired ingredients.