Peach Muffins

Cheesesteak Sammies!

I could write a long lengthy post on this delicious, mouthwatering Sammie but I'll j make it a short and sweet summer post.

Enjoy! It's fabulous!

I lb. ground beef
1 diced green pepper
1 diced sweet onion
Salt and pepper to taste
1/4 lb thickly sliced provolone or American cheese
8 slices bread
Soft butter or some might prefer to use mayonnaise


In a medium size skillet cook meat until it is browned.  Add peppers and cook until slightly tender. Set aside.

In a large skillet turn heat to low/medium heat.  Place buttered bread and add a scoop of meat/peppers/onion mixture. Top with cheese. Place the other slice of buttered bread on top. Press firmly. Cook until browned. Turn over with spatula and place cover on and heat until browned evenly.

Remove from heat and serve. Yummy!

From my kitchen to yours,

Italian Fresh Lemon Cake

This cake was little disappointing. The flavor and texture were good but I like the original 7 up cake I make much better. This is very similar to a pound cake in the texture. A slice of it with coffee is a good choice because it's on the drier side.

Also having to use heavy cream makes the cost go up and not everyone has heavy cream handy. So a trip to the grocery store was a must for me.

It's a good cake but not the best IMO. I'm glad I decided to make it though because I like to have something for an easy breakfast slice or to top with strawberries this weekend.

From my kitchen to yours,

M.j

• 2 cups + 1 tablespoon flour 
• 1 3/4 cups powdered sugar 
• 4 eggs (large)
• 2/3 cup whole cream or heavy whipping cream
• 7 tablespoons butter melted 
• zest of one lemon
• 1 teaspoon vanilla 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 

1. Pre-heat oven to 350° 
2.  Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
3. In a large bowl beat on medium speed eggs and sugar until light and fluffy,
4. Melt butter and let cool completely.
5. Grate the peel of one lemon.(zest)
6. In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!

Mississippi "my way" pot toast

Hello again..I just posted the photos and forgot to type the recipe.  One of those days. lol

OK here goes:

1 lb. thick round cut steak
1/2 cup ranch dressing
1/2 mild sliced peppers
1/4 stick butter

Grease your crockpot or use a liner to make this meal.

Place round steak, butter, sliced pepper rings and ranch dressing in the crockpot. Cover. Cook approximately six hours depending on thickness of roast. Mine was about two inches thick.

As soon as I put a fork in it to test it fell apart so tender it was.  Lots of dripping so all blended nicely as I did not or could not even strain the dripping. The below is the results.

Enjoy!

From my kitchen to yours,

M. j.

Peach Crisp

There is nothing any finer than a fresh fruit cobbler or crisp in the summer and fall.

I had a few peaches and nectarines for I mixed them up for this yummy Peach crisp.

Enjoy the fresh fruits that we are so lucky to have in the summer and fall months.  Here in the north we rely on the southern states for our winter and spring.

2 cup peaches or nectarines. Remove skin
1/4 cup flour
1/2 tsp. cinnamon
1/4 cup brown sugar
1/4 cup cold butter cut in pieces
pinch salt
1/2 dried oats

Mix all dry in ingredients in a bowl for the exception of the oats.  Use a pastry blender or processor to crumble all ingredients. After it is a good texture add oats and mix. 

In a 8x8 baking dish lay all peaches/nectarines. Top
 with dry mixture and press or sprinkle to top all peaches.

Bake in preheated oven 350 degrees approximately 25 minutes or until lightly browned.

Note: Double recipe or triple if you have enough peaches. I only had a few so this recipe is enough for two nice size portions.  Of course I topped with a large scoop of vanilla ice cream. Yummy!

From my kitchen to yours,