Peach And Blackberry Crisp

Ingredients
1 1/2 lb peaches (about 3), pitted and cut into 1/2 inch thick wedges
2 cups blackberries, picked over and rinsed
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
3/4 stick (6 Tbsp) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

Preparation
In a large bowl, toss the peaches and blackberries gently with the cornstarch, lemon juice, and granulated sugar, until the mixture is combined well.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, and nutmeg.  Add the butter, blending the mixture until it resembles coarse meal.  Stir in the pecans.

Spread the peach/blackberry mixture in a 13x9 inch baking dish, sprinkle the pecan mixture evenly over it.

Bake in the middle of a preheated oven at 350 degrees for 45-50 mins, or until the top is golden.

Serve with vanilla ice cream.

Found on Epicurious

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

Ingredients
15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Preparation
Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.

Puree.

Chocolate Eclair Pie

Ingredients (Filling)
1 box Original Graham Crackers
1 container Coolwhip
1 6 serving packet of instant vanilla pudding

Ingredients (Frosting)
4 Tbsp butter, melted
3 Tbsp cocoa
2 cup confectioners sugar
3 Tbsp milk
1 tsp vanilla extract

Preparation
Mix pudding as directed, fold in coolwhip

Put layer of Graham crackers in 9x13 inch pan, pour half of filling on top.  Add layer of Graham crackers, pour remaining filling on top.  Add final layer of Graham crackers

Mix the ingredients for frosting and smooth over the top

Chill in the fridge

Curtesy of Grandma Page

Waldorf Salad

Ingredients
1 tart apple, diced
2 celery stalks, diced
1/4 cup chopped walnuts
2 tsp (or a little more) mayonnaise
raisins
1 Tbsp pineapple juice

Preparation
Combine all ingredients in a bowl. Chill until ready to serve

This was the perfect amount for two adults. I served it with the Irresistible Honey-Curry Chicken and it added a great crunch to the meal.

Found on the Six O'Clock Scramble 

Irresistible Honey-Curry Chicken

Found this one on the six o'clock scramble (www.thescramble.com). Easy to make and tasty.

Ingredients
2 Tbsp butter or margarine
1/4 cup orange juice
2 Tbsp lemon juice
3 Tbsp honey
1 Tbsp Dijon mustard
1 Tbsp curry powder
1/2 tsp salt
6-8 pieces bone-in chicken thighs, remove skin
1 tsp cornstarch
1/3 cup cold water

Preparation
Preheat the oven to 375 degrees. In a small saucepan, melt the butter or margarine over medium heat. Once it's melted, add the next six ingredients (orange juice through salt) to the pot and whisk them together. Remove from the heat.

Place the chicken in a 9x13 inch baking pan. Pour the butter mixture evenly over the chicken, reserving the unwashed saucepan for later. Bake it for 45-50 minutes, basting it occasionally, until the chicken is cooked through.

When the chicken is fully cooked, remove it from the oven and put it on a serving plate. Pour the sauce from the bottom of the baking pan back into the saucepan and bring to a boil. Whisk together the corn starch and cold water. Add to the pan. Stir until it thickens, about two minutes.

Serve with rice and Waldorf salad.

Found on the Six O'Clock Scramble