Crockpot Pepper Steak Recipe L

Round steak was on sale and I have a few garden peppers and onions left so  pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
   
   
   
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
   
   
   
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
   
   
   
8. Serve over rice.

Crockpot Pepper Steak Recipe       About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

1. Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef broth in the crock pot.

4. Stir to combine.
5. Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through.

6. To thicken sacue: In a small bowl, whisk together the cornstarch and cold water.  Add to the meat mixture. 
7. Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened. 
Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes. 
8. Serve over rice.

Sweet and Spicy Almonds

Sweet and spicy, these addictive almonds are the perfect snack or serve a variety of nuts (including Rosemary Cashews, &/or a selection of pecan treats. Great for gift giving, too. 

Sweet and Spicy Almonds   Yield: 2 1/2 cups almonds

1/4 cup granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper, or less if preferred

2 1/2 cups whole almonds

1 teaspoon water

1 tablespoon honey

1 teaspoon olive oil

1. Preheat an oven to 350° F.
2. Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly. 

3. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside. 

4. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. 
5. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. 
6. Spread onto baking sheets in a single layer, and cool to room temperature. 

Recipe without photos . . .

Sweet and Spicy Almonds   Yield: 2 1/2 cups almonds

1/4 cup granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper, or less if preferred

2 1/2 cups whole almonds

1 teaspoon water

1 tablespoon honey

1 teaspoon olive oil

1. Preheat an oven to 350° F.
2. Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly. 

3. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside. 

4. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. 
5. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. 
6. Spread onto baking sheets in a single layer, and cool to room temperature.

 

Rosemary Cashews

We offered a  a variety these savory cashews along with Sweet and Spicy Almonds to accompany drinks before a recent dinner party.  A selection of pecan treats would also be a great addition.

Rosemary Cashews

1/2 pound roasted unsalted cashews

1/2 tablespoon olive oil

1 tablespoon rosemary sprigs

Pinch or two of brown sugar 

1 teaspoon kosher salt 

1. Preheat the oven to 350°F. 
2. Toss the cashews with remaining ingredient and then spread evently on a rimmed sheet pan.
3. Place in the oven until warm, about 5 minutes.
4. Serve while still warm or when cooled

 

Chef Alli’s BBQ Chicken Sliders

I found this tasty and easy recipe at Chef Alli's website. Great for a pre-game sandwich.  I made them as instructed except I sprinkled the French fried onions on top of the sandwich and used less onions.    

 

Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
   
   
   
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
   
   
   
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
   
   
   
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
   
   
   

Recipe without photos . . .Chef Alli’s BBQ Chicken Sliders   Makes 12 sandwiches

3 1/2 cups cooked shredded or chopped chicken

1 cup French fried onions

2 cups your favorite barbecue sauce (Gate's BBQ Sauce recipe)

1 1/2 cups shredded cheddar

1 package Hawaiian rolls 12 count

2  tablespoons melted butter

Sesame seeds for garnish, optional

1. Preheat the oven to 350° F.
2. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat. (I saved onions and added them as a topper.)
3. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
4. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
5. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
6. Sprinkle the shredded cheese evenly over the chicken layer. (I added the onions to the shredded cheese and used just about 1/2 cup.)
7. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
8. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
9. Uncover the sliders and let them rest for 5 minutes before serving at once.
10. Sesame seeds for garnish, optional
11. Preheat the oven to 350° F.
12. Place the chicken, French fried onions, and 1 1/2 cups of the barbecue sauce into a large, deep skillet over medium heat.
13. Combine all the ingredients, gently stirring until the chicken is well coated with the barbecue sauce; bring to a high simmer and cook for 1-2 minutes.
14. Meanwhile, use a serrated knife to slice the sheet of Hawaiian rolls in half, so there is a top and a bottom.
15. Place the bottom sheet of the rolls into a greased 9×13-inch pan, then top with the prepared chicken mixture in the skillet. Drizzle the remaining 1/2 cup of barbecue sauce over the top of the chicken.
16. Sprinkle the shredded cheese evenly over the chicken layer.
17. Add the top sheet of Hawaiian rolls; using a silicone pastry brush, brush the rolls with melted butter. Garnish with sesame seeds, if using.
18. Cover the pan with foil and bake the sliders for 15-20 minutes, or until hot throughout.
19. Uncover the sliders and let them rest for 5 minutes before serving at once.

Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile. 

Best Butter Beans  4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream 

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


   
   
   
2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
   
   
   
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
   

   
   
   
4. Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans  4 servings

1 tablespoon butter 

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream  

1/4 cup grated Parmesan 

1 tablespoons chopped fresh basil, optional

1. Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.


2. Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired. 
3. Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil. 
4. Serve warm with crusty bread

 

Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.  

Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
   
   
   
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.

   

   Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

   
   
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 
   

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and  black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 

 

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Peaches ’n Cream Scones

My favorite way to eat a fresh Colorado peach is leaning over the kitchen sink while the sweet, sticky juice runs down my chin and forearm! Fresh peach pie (Hays House recipe) is my second choice, baked peach pie with a crumble topping or peach cobbler or crisp all via for my third choice. Following close behind are these scones . . . . great for breakfast, brunch or anytime. Actually anything with fresh peaches is HIGH on my list. Beyond dessert and sweet treats, there's always Summertime Peach Salad.

 

 

Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

   

   Cold, cubed butter — ready to be worked into the flour mixture. 

   
   
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
   
   
   
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
   
   
   
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
   
   
   
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones. 
   
   
   

Recipe without photos . . .Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones.

Cowboy Beans — small batch with slow cooker option

Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. 

Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;

Small Batch Cowboy Beans      6 servings

1 pound  lean ground beef 

1 or 2 slices of bacon, cut into pieces

28-ounce can Baked Beans, undrained

1 small onion chopped

1/2 of a yellow, orange or red pepper, chopped – optional

2 to 3 tablespoons ketchup

2 to 3 tablespoons brown sugar

1 tablespoon prepared mustard

1. Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender. 
2. Add remaining ingredients.  Stir well. 
3. Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes  to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours.  Stir occasionally to prevent burning.

   

   Cowboy Beans served as a side dish for a casual supper.