APPLE GALLETTE with Cinnamon Whipped Cream

Inspired by Evan Kleiman's Peach Gallette on The Chef Show

1 store-bought pie crust

2 large, or 3 medium apples (granny smith, honey crisp— whatever you like)

2 tablespoons corn starch

1/2 cup sugar

2 teaspoon lemon juice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoon melted butter

1-2 tablespoons of maple syrup

Preheat oven to 400 degrees.

Peel, core, and slice your apples in thin slices. In a large bowl, mix sugar, corn starch, cinnamon, nutmeg, and salt and mix to combine. Add apples, add lemon juice, and toss until the apples are covered in the mixture. 

Use Glass 9″ regular pie plate. Do not use a ceramic or metal deep dish pie dish! I used a 9″ pyrex dish. Roll out the dough according to the dough directions giving yourself plenty of extra to fold over. Spray pan with non-stick spray or lightly butter. 

Drape the dough into the pie pan easing it into the bottom without stretching the dough. Give the filling a stir and pour it on top of the dough. Fold the edges over the filling pleating where you need. The “fold” can nearly cover the filling or just be a small border. It’s totally up to you.

Brush top of crust with maple syrup.

Place the Pie-llette on a rack set on the lowest rung. Cook until the crust is beautifully deep golden brown and the filling is bubbling and thick, approximately 40 minutes.  

CINNAMON WHIPPED CREAM:

1 cup heavy whipping cream

1/4 cup powdered sugar [ add more if you like it sweeter]

1/4-1/2 tsp  cinnamon

Homemade Cajun Spice Seasoning Mix

When you want to be in control of the heat and saltiness of your Aye-eee!

This is a flavorful but NOT *HOT* recipe. Increase Cayenne to your own taste.

1/3 cup: paprika, garlic, onion
2 tsp (each): salt, cayenne powder
2 TBSP (each): black pepper, oregano, thyme

Loaded Potato Salad

 Loaded Potato Salad

2 pounds potatoes [ I like Yukon Gold, but red or Idaho are fine too]
1 cup non-fat Greek Yogurt
1 cup mayonnaise

1 TBSP Spicy mustard 

4-6 slices bacon, cooked and crumbled [ 1/3 cup bacon bits work too]

3 green onions , chopped

1.5 cup shredded sharp cheddar cheese

3 or 4 [I like a good amount of egg in my salad, so I use 4 ] hard-boiled eggs

1/2 tsp salt

ground black pepper, to taste

 

Directions:

*Cube potatoes [1-1.5 inch cubes] and place potatoes and eggs in a large pot and cover with salted water; bring to a boil. Reduce heat to medium heat simmer 10 minutes [ start timer once water has come to a boil].

*Transfer potatoes and hard boiled eggs into a bowl of ice-cold water to cool completely.

* drain

*Peel and chop eggs, add back to potatoes

***while potatoes and eggs are boiling, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.

*crumble and add to potatoes

Add mayonnaise, Greek yogurt, sharp Cheddar cheese, mustard, scallions, salt, and ground black pepper to potatoes then stir to coat.

Cover and refrigerate. Or eat warm, it's delicious!!

Spicy Sausage and Spinach Stuffed Shells

Spicy Sausage and Spinach Stuffed Shells

CopyCat Buca di Beppo Restaurant Recipe

Makes 2 full 11" Casserole dishes [ 2 full boxes of jumbo shells]- [feeds 8-10]

1 box of large pasta shells

1 pound Italian sausage
1 (32 oz.) carton of Ricotta cheese
1.5 tsp dried basil
12 ounces frozen spinach with the water squeezed out
5 cloves garlic minced [1.5 tsp garlic powder]
3 cups Italian blend shredded cheese
1 tablespoon crushed red pepper

2 quarts of your favorite pasta sauce-- or my Traditional Italian Marinara Sauce [like they serve it with at the restaurant]

Preheat the oven to 375 degrees.
Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.
In a large bowl combine the ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well. Add cooked [and drained] 1 pound Italian sausage with 1/2 tablespoon crushed red pepper already added.

Place 1 cup cup of pasta sauce into a greased 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.
Take each pasta shell individually and stuff with the cheese mixture, it will take about 3 to 4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.
Cover baking dish in foil and place into the oven. Bake for 30 minutes.

Cheesy Chicken Corn Chowder

4-6 Adult servings

1/4 cup butter

1 large onion, chopped

1 medium red bell pepper, chopped

1 medium carrot, sliced

1 stalk celery, diced

1/4 cup all-purpose flour

1 tsp garlic powder, or 3 cloves

3 cups chicken broth

4 chicken bouillon cubes

1 medium or 2 small potatoes, diced

1 tsp spicy mustard, or mustard powder

1-2 tsp Worcestershire sauce

2–2 1/2 cups cooked chicken, shredded or chopped

15 oz whole kernel corn [frozen, canned, or fresh all work]

2/3 cup milk, cream or greek yogurt

2 cups shredded sharp cheddar

1 tsp dried thyme

1/2 tsp ground black pepper

Instructions

In a Dutch oven, heat butter until melted. Add onion, bell peppers, carrots and celery and cook until soft, about 5-7 minutes.

Add broth, 3 tablespoons flour-- stir until flour is completely incorporated.
Add potato, bouillon, mustard, Worcestershire sauce, garlic, chicken, corn, thyme, and black pepper. Bring to a simmer— then simmer, covered, on medium low 45-60 minutes- stirring occasionally.

Remove from heat and stir in milk/cream and cheddar cheese. Stir to combine and serve.

Chicken Parmesan Soup

(4-6 servings)

1 large onion, chopped

3 cloves garlic, minced

24 oz diced tomatoes

8 oz tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried basil

1/8 tsp red pepper flakes optional

4 C chicken broth

2 bay leaves

8 oz. penne [small pasta of choice

1/2-3/4  lb. cooked chicken breast

3/4 cup grated Parmesan

*Optional*: 1 cup zucchini diced

Topping: shredded mozzarella, seasoned croutons

In a large pot over medium-hi heat, heat chicken broth, add chicken, onion, garlic, seasonings --bring to boil and lower heat to medium--and cook 30 minutes on medium-medium low temp stirring occasionally. Remove chicken, cool in ice water for 10 minutes [or until easily handled], shred and return to pot.

While chicken is cooling: Stir in tomato paste and diced tomatoes. Simmer 10 minutes then add pasta and simmer additional 10 minutes.
Add Parmesan let cheese melt, then ladle into bowls. Add croutons and Mozzarella then serve.

Tierney Baked Beans

Yield:6-8  servings

Ingredients

1 TBSP dried onion [ 1 large onion, diced]

2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed

1 TB [ or a tad more, to taste] prepared yellow mustard

1/4 cup light brown sugar, [ or a tad more, to taste]

1/4 cup ketchup

2 TBSP favorite BBQ sauce

1/4 cup maple syrup or molasses

1 TB lemon juice, [ or a tad more, to taste]

1 cup water

1/3 cup bacon bits

Directions

cook all together, covered, for 60-90  minutes on med-low, stirring occasionally.

Fresh Tomato Shrimp Pasta

Serves 4

INGREDIENTS:

8 ounces dry pasta of choice [cooked al dente’]

3 cloves garlic

1/2 onion, diced

2 tablespoons olive oil

2 TB butter

1/4 cup red wine of choice

4 medium tomatoes, chopped

salt and pepper to taste

1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]

1 pound cooked shrimp - peeled

and deveined

8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:

1.

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.

2.

In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.

3.

Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4

Cook Time: 35 min.

INGREDIENTS:

1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk

1 tsp Sea salt [total]

1 clove garlic , minced

black pepper, to taste

1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:

Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.

Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.

Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 

Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 

Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.

Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**

Quick and Easy Chicken Penne al Fresco

• 4 garlic cloves, peeled, minced
• 2 cups diced tomatoes of any kind
• 3 cups uncooked penne pasta
• 4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)
• 1/2 tsp each: salt and ground black pepper
• 2 tablespoons dried basil
• 2 cups Mozzarella Cheese
• 2 cups diced grilled chicken breasts [whatever kind of chicken breast you prefer]

Using large saucepan, mince the garlic and add it to the pan.

Add tomatoes, pasta , broth, salt and black pepper.

Put on lid cook on high until pasta is tender [20-25 minutes], stirring after 10 minutes.

Remove lid, add cheese and chicken and basil to pot; mix well.

Yield: 8 servings

Bananas Foster Bread Pudding with Caramel Rum Sauce

* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces

4 large eggs

2 cups milk

2/3 cup dark brown sugar

3 large ripe bananas, sliced

2 tsp.vanilla extract

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TBSP dark rum [or 1tsp rum extract]

2 tbs.'s banana liqueur (optional)

1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 

2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.

3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 

4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.

5] Bake in a preheated 350 degree oven for 30 minutes. 

6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]

1  1/4 cup firmly packed brown sugar

1/4 cup butter, melted

1/4 cup light or dark rum [ or 2 tsp rum extract]

1 tsp. vanilla extract

Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 

Remove from heat and stir in rum, butter, and vanilla. 

Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Maple Pecan Bars

Makes one 8×8 pan (9-16 bars, depending on how big you slice them)

For the crust: 1 stick  butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt

For the filling: 6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt

Crust Prep:

Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.

Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.

Filling Prep:

In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.

Return to the oven and cook for an additional 20 minutes.  Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.

Crunchy Baked Garlic Parmesan Breaded Chicken

4 servings

Ingredients:

4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]

1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)

Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.

[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. 

Cook chicken for 35-40 minutes.

Chicken and Sausage File’ Gumbo

4 servings

My husband and I just got back from our first trip to New Orleans and I immediately had to hunt up a Sausage and Chicken file gumbo recipe after trying some of the authentic stuff while we were there.

1/2 pound cajun sausage, cut into 1/4-inch-thick slices
4 skinned bone-in chicken breasts [1 lb]
4 TBSP butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped  [I used the whole thing because I dig green pepper]
2 celery ribs, sliced
6 cups hot chicken broth, low sodium
3 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 TBSP Filé powder
1 TBSP dried parsley

Preparation
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

• Add 4 TBSP butter to drippings in Dutch oven. Add flour, and cook over medium heat, stirring constantly, about 20-25 minutes, or until roux is chocolate colored.
• Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. 
• *Gradually* add 6 cups hot water [stirring constantly], and bring mixture to a boil; add sausage, chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. 
• Remove chicken and cool, [I put mine in a bowl with cold water to speed up the process]. Shred and add back to gumbo.—  While chicken is cooling enough to handle: stir in green onions and file' powder; cook for 30 more minutes—just toss chicken back in once shredded during this last cooking phase.
• Remove bay leaves. 

Serve over hot cooked rice or with crust french bread.-- **We like to use just the bread because the rice tends to tame down the flavor. But that's just our personal preference.**
Garnish with additional green onion, if desired.

Zuppa Toscana: Tuscan Sausage, Potato, and Kale Soup

Servings: 6

So much better than Olive Garden's!

Ingredients:

1/2 lb hot Italian sausage 
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices [3 cups sliced potatoes of choice *I used baby reds, cut in half*]
1 large onion, chopped
1 TB bacon bits- turkey bacon is tasty too]
2 garlic cloves, minced
4 cups kale,( or spinach) chopped [ has a surprisingly mild flavor, so go ahead and add more for more vitamin and mineral goodness]
4 cups chicken broth

1 cup milk 2% or whole

Freshly grated Parmesan cheese. [I used a whole wedge which made about 1.5 cups shredded]

Directions:

Chop or slice uncooked sausage into small pieces. [*I boil mine in about 2 cups of water, so it falls into smaller pieces more easily, and the water separates the meat from the grease much better, makes for easy draining, and significant cut in fat grams in the final dish*]
Brown sausage in your soup pot. Drain well.
Add chicken broth to pot and stir.
Place onions, potatoes, bacon bits and garlic in pot.
Cook on medium heat until potatoes and onion are done [about 30-40 minutes].
Reduce heat to low, add cooked bacon[*optional*] and kale( spinach), heat about 20 minutes.
Add milk.
Heat through, about 2 or 3 minutes, and serve with plenty of freshly grated Parmesan.

Sour Cream [ GREEK YOGURT] White Chicken Enchiladas

Makes 8 enchiladas

3/4 lb chicken breast, shredded
1 to 1 1/2 cups refried beans
1 heaping TBSP dried onion flakes, or 1 tsp onion powder
8 flour tortillas, softened (8 inches each)[ *I use LA BANDERITA [found at Walmart] Low Carb - they are soft and easy to work with right out of the package, plus 6 grams of Fiber EACH!]
2 cups sharp white Cheddar [ or whatever kind you like]
2 TBSP butter
3 TBSP flour
2 cloves garlic, minced/crushed
2 cups chicken broth
1.5 cups sour cream [ or I **PREFER** to use non fat greek yogurt. It honestly tastes just like regular Sour Cream with no fat and considerably more Protein. WIN/WIN]
4 oz. chopped green chilies

Directions:

*if desired: Garnish with thin sliced green onion or chopped parsley.
************************
 I put the butter, 2 cups water, chicken bouillon enough for 2 cups of broth, onion powder [or dried flakes], and garlic powder, in a microwave safe bowl. Heat for 3 minutes. Add flour, whisk till smooth. Add cheese, heat another 1 minute and 30 seconds. Whisk again. Add Greek yogurt. Whisk some more. There is your sauce.

Now I like to boil a whole 3 Lb lb bag of chicken breasts at a time [about 45 minutes to an hour from frozen state] and then separate them into roughy 1 LB portions in freezer baggies, and freeze those babies.

So I pull about 2 frozen cooked chicken breasts from the freezer in the morning. when thawed, shred those babies and put them back into their baggie and back into the fridge until ready to use.
 In small sauce pan I put the green chilies, 1 cup of refried beans, and 2 heaping TBSP of greek yogurt, and the shredded chicken. Stir together and heat on low to med-low while making the sauce.

I pour a bit of the sauce into the pan before I start adding Enchiladas, then add a bit [ 1/3 cup of sauce to the filling mix]. Roll those puppies up, cover with remaining sauce and bake at 400F for 25 minutes until bubbly and lightly browning on top.

Louisiana Red Beans and Rice

I can’t think or hear the words “Red beans and Rice “ without thinking of that Sir-Mix-A-Lot hit song from the 90’s [I Like Big Butts], and how, “red beans and rice did miss her”.
Now the song is in your head isn’t it?
You are welcome.
*I made this 3 or 4 times with varying results and decided to go with the method and the sausage that gave me the tastiest results, the most like the red beans and rice we had and enjoyed so much when visiting NOLA last Fall and again this Spring, for this recipe.*

*Cooks note*: I used ham hocks a couple of times, but they mostly just made everything REALLY greasy, so if you want the ham flavor, but not the fat, just add a bit of deli ham [maybe 1/4 lb sliced whatever thickness speaks to you] - the most recent time that tasted the most like the num-num-nummy stuff we had in NOLA, was made without a ham hock at all.

INGREDIENTS:
4-6 servings

3 cans kidney or red beans, drained
2 or 3 cups water [start with 2 and add more if 2 hours into cook time, things are thickening up too much]
1/3 pound cajun sausage, sliced into rounds- or big 3 inch links depending how you like your sausage- I tried Andouille the first time I made this, but preferred just basic "Cajun" sausage I found at Public's [ and Walmart-*GASP!*]-- it tasted more like what I actually had in New Orleans]
1 stalk celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped
1TBSP Cajun seasoning [ http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]
2 bay leaves
1/2 tsp dried thyme
1/2 tsp ground sage
3 cups cooked rice
2 or 3 green onions for garnish, if desired*

DIRECTIONS:

1. Place the beans and water into a large pot with lid for stovetop cooking. I added all of the ingredients into the pot at one time and cooked them together for 3 hours [the first hour on medium heat, the next 2 on medium low heat, stirring every 30 minutes or so to be sure nothing sticks to the bottom of the pot.
If the bean mixture seems too watery,  set heat to medium HIGH to cook until they reach a creamy texture.

3. Garnish with thinly sliced green onions, served over hot rice and with some crusty French bread

Creole Shrimp Scampi

Makes 3 or 4 servings

1 lb. large shrimp, peeled and deveined

4 TBSP butter, sliced 

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, minced 

Juice of 1/2 lemon [1 TBSP]
1/2 cup green onions, sliced 

1/2 cup fresh parsley, chopped [1 TBSP dried]

2 tsp. Cajun seasoning  [http://tierneytavern.blogspot.com/2021/08/homemade-cajun-spice-seasoning-mix.html?m=1 ]

1 can diced tomatoes, drained

1/2 cup grated Parmesan cheese  [I use more like 1 full cup]

1/2 lb  pasta of choice- cooked according to package directions.

Season shrimp with Cajun seasoning. In large skillet on medium heat, add olive oil, butter  and wine, bring to simmer, add garlic. Saute the garlic for 5 minutes. Add the tomatoes, lemon juice, parsley, green onion and cook on medium heat for 6-8 minutes, stirring frequently. Add in shrimp, and toss until shrimp turn pink [about 3 or 4 minutes.] 

Top everything with Parmesan cheese, then simmer until cheese melts. Covering during the final stage helps cheese melt, but isn't necessary.

Serve over cooked pasta.

Sooo good!

Peaches and Cream Crumble

This is the baked variety, best served warm- well, I like it after it's cooled off straight out of the fridge, but, I digress...

FOR THE FILLING:

½ cup Peach Jam [or Apricot is ok too]
5  Large Peaches, Pitted And Thinly Sliced [4 cups]
[2 pkg] 8 ounces, Cream Cheese, Softened [ reduced fat cream cheese,works great]
1/2 cup Sour Cream [reduced fat works great]
1/2 cup Sugar
1/4 tsp cinnamon
2 teaspoons Vanilla

FOR THE CRUMB TOPPING:

1/2 cup Flour
1/4 cup Brown Sugar
1 teaspoon Cinnamon
1/2 cup oatmeal
4 TB [1/4 cup] salted Butter, melted [margarine works too]

1. Spray desired baking dish: 9” pie plate or 4-6 1 cup Ramekins, or similar. I like to use 6 8 oz Ramekins for individual servings.

2. Spread equal portions of sliced peaches on bottom of each, then layer with equal amounts of peach jam. 

3. To make the cream layer, put the cream cheese, 1/4 tsp cinnamon, sour cream, sugar and vanilla in a small bowl and beat on high speed until smooth. Spoon cheesecake mixture over peach slices. 

4. For the topping: In a small bowl, combine flour, sugars, oats, 1 tsp cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. 

5. Bake at 350 F for 20-30 minutes [regardless of pan size] The key here is that you are wanting to bake until crumble is golden brown. There are no eggs here and nothing in the filling actually requires cooking in order to eat.

Toasted Sesame Asian Dressing

Toasted Sesame Asian Dressing:

  1/3 cup canola or vegetable oil

  2 tsp sesame oil

  1/3 cup Dark Soy Sauce

  1/3 cup Rice Vinegar

  1/3 cup water

  1/4 tsp onion powder

  1 TBSP lemon juice

  1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]

  1/2 tsp ginger powder

  1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]

  1 TBSP cornstarch 

  2 tsp sesame seeds, toasted*

*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.

Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.

 Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.

 I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.

Whisk well [quickly for about 15 seconds] to thoroughly combine.

 Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)

 Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.

Covered tightly, it keeps well in fridge for up to 2 months.