Peach Crisp in a Jar

I’m excited to welcome back Debbie from Made From Pinterest to guest post for me today!

Is it fall yet where y’all live? Autumn is definitely here in the beautiful Wasatch Mountains of Utah. I love this season. It is my all-time favorite time of the year. I am lucky enough to live in an area where you can see and feel each of the four seasons.

In addition to loving fall, I also happen love quotes. So sufficeth to say I definitely love quotes about fall! Here are three of my favorites:

“Autumn, the year’s last, loveliest smile” William Cullen Bryant

“Life starts all over again when it gets crisp in the Fall.” F. Scott Fitzgerald

Peach Crisp in a Jar.  So cute!

And lastly, “I am so glad that I live in a world where there are Octobers.” L.M. Montgomery

So if you are like me and you love fall, you are going to LOVE this Peach Crisp in a Jar dessert recipe! Just the perfect portion after a big Sunday dinner. But if you have room for just a tiny bit more, add some ice cream and you now have heaven in a jar.

Peach Crisp in a Jar. Warm, cinnamony and so fallish!

A big thank you to Carole for letting me come and visit from Made From Pinterest today. Put on your sweater, take a walk in some fall foliage, then come home to some warm Peach Crisp. Happy Fall Everyone!

Peach Crisp in a Jar Dessert

  • 6 fresh peaches, peeled and chopped
  • 1 cup sugar
  • 1/2 tsp. cinnamon
  • 2 eggs beaten
  • Juice from one lemon (or two teaspoons bottled)
  • 1/2 cup of flour
  • Graham Cracker Crust:
  • 16 graham crackers crushed (whole cracker – one whole package)
  • 6 TBL melted butter
  • 2 TBL sugar
  • Crumbly Topping:
  • 1 1/4 cups flour
  • 1/2 cup brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/2 cup butter (one stick) melted
  • 12 glass jelly jars (with lids if desired. These make great gifts to give away!)
  1. Preheat oven to 350 degrees.
  2. Peel and cut peaches.
  3. In a large bowl, mix the peach filling ingredients together and then add peaches making sure the peaches are well coated. Set aside.
  4. Crush the graham crackers, (I just put mine in a ziploc bag and crushed them in there) Add melted butter and sugar to the crushed graham crackers and mix thoroughly. Put 3-4 tablespoons of the mixture into each jar and press down into the jar.
  5. Add your peach filling into the jars. Don’t fill all the way to the top because you need to leave a little room for the crumbly topping.
  6. Mix ingredients for the crumbly topping using a fork or a whisk. Spoon crumbly mixture on top of peach filling. If you are going to give these away as a gift and are going to put a lid on these, do not overfill as they will rise a little.
  7. On the low oven rack, place jars on a parchment lined baking sheet and bake for 30-35 minutes or until golden brown on top.
Recipe adapted from Intimate Weddings

Debbie

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Breakfast Tater Tot Casserole

There are a lot of signs around here that summer has officially come to an end.  Like turning the heat on for the first time because it was so stinking cold outside and then having to go change out my shorts for jeans and a sweatshirt.   I about cried when I had to grab a jacket before going grocery shopping yesterday.

However, the one sign that stands out to me the most is the amount of travel my husband is doing.  He is a partner in a consulting business that focuses on leadership development and the summer time tends to be quiet due to all those leaders being out of town on vacations.  However, once school is back in session, he is gone pretty much M-F.  Don’t get me wrong.  I am not complaining!  I feel so blessed that the Lord has provided this successful business for him and it allows him so much more family time than any corporate job ever did.

Breakfast Tater Tot CasseroleWith my sweet hubby being gone so much from September through May, I take a break from cooking bigger, more involved meals.  We do a lot of simple dinners, such as breakfast for dinner.  It is a favorite of my kids and as well as mine because breakfast really is my favorite meal of the day.  I created this breakfast casserole because my kiddos love Tater Tot Casserole (or Hot Dish, since  I am from Minnesota!) so much.  It was a HUGE hit with the Jones minions and they even asked to have the leftovers in their lunch the next day.  That is the ultimate sign of approval for a new recipe!

Feel free to adjust the mixed in ingredients to what you would normally love in an omelette, because this is basically one big, baked omelette.  If you want ham, bacon and green peppers, then go for it!  Make it your own :)

Breakfast Tater Tot Casserole

Ingredients

  • 1 lb ground sausage
  • 10 medium mushrooms, sliced
  • 6 ounces fresh spinach
  • 5 green onions, chopped
  • 8 eggs
  • 2 1/2 C milk
  • 2 C shredded cheese
  • 2 lbs tater tots

Instructions

  1. 1. Preheat oven to 375 degrees. Brown the sausage in a skillet over high heat. Remove the cooked sausage and sprinkle it on the bottom of a greased 9x13 pan. In the sausage drippings, sauté the mushrooms until they begin to soften then add the spinach and green onions. Cook just until the spinach wilts then add the veggies over the top of the spinach in the pan. Sprinkle on the shredded cheese.
  2. 2. In a medium bowl, beat together the eggs, milk, salt and pepper. Gently pour it over the sausage and veggies then top it with the frozen tater tots. Bake for 45 minutes, or until the egg mixture is set completely in the center of the casserole.
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Gluten-Free Brownie in a Mug

As a momma to six kiddos, every Tuesday I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

Click HERE to see all the posts in this series!

Kids in the KitchenMy sweet 10 year old daughter is always whipping up something fun in the kitchen, but very rarely am I able to sample what she has made because of my extraordinarily frustrating problem with gluten.  After church on Sunday, she made everyone a beautiful batch of homemade biscuits but I just sat there watching everyone slather them with honey and jam.   It pretty much sucks.

DSC_0005Yesterday after school, this same cutie patootie asked if she could try making her favorite brownie in a mug recipe for me using my favorite gluten-free flour blend.  Hey, if anyone is wiling to make me a form of baked chocolate that I can eat, the answer will always be a resounding YES!!Gluten Free Brownie in a MugI will be honest with you.  I was expecting this to be dry and not worth the calories at all.  However, it was dense, moist and perfectly rich.  I ate it happily with a scoop of vanilla ice cream on the side and will definitely be making myself another one in the near future.  If you don’t need the gluten free version, just substitute in regular wheat flour for the gluten-free flour but reduce the measurement to just 1/4 C.

Gluten-Free Brownie in a Mug

Serving Size: 1 mug

Ingredients

  • 1/4 C + 1 Tb gluten free flour blend, this is my favorite one
  • 2 Tb unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 2 Tb sugar
  • 1/8 tsp salt
  • 1/4 C + 1 Tb milk
  • 2 Tb oil
  • dash of vanilla
  • 1 Tb chocolate chips

Instructions

  1. In a coffe mug, mix together all the ingredients until smooth and the lumps are gone.
  2. Microwave on high for 70 seconds**. Add a few more chocolate chips to the top and serve warm with ice cream.
  3. If you don't need the gluten free version, just use regular flour and reduce the measurement to 1/4 C.

Notes

**Not all microwaves cook at the same power level so the first time you try this recipe, stop at 60 seconds and see if it looks cooked. Do not overcook this or it will be dry and crumbly! 70 seconds is perfect for my microwave.

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Soft and Chewy Oatmeal Raisin Cookies

I just returned from dropping off my baby boy for his freshman year at Brigham Young University….over 1200 miles away.  I am not exactly sure what I was expecting out of this momentous occasion but I have to be honest and say that I was a bit let down.  It wasn’t quite the Hallmark Moment I had built it up to be in my imagination.

Because my sweet boy was nervous and intimidated by the whole situation, anything I said, anything I did and any suggestion I had was just wrong.  I guess I was OK with that because I remember how overwhelmed I felt at that same moment in my own life.  What didn’t sit so well with me however was how quickly I was dismissed from my motherly rights and duties.  I had planned to be in Provo for three days.  He was going to need my help and advice, right?!?  I didn’t even make it to the end of the first day before he gave me a kiss goodbye, told me he was “good” and walked away, breaking my heart into little, squishy pieces.

Soft & Chewy Raisin Oatmeal CookiesSo now the little old lady inside of me is going to come out when I say,  THE TIME WITH YOUR KIDS AT HOME GOES WAY TOO FAST!!!  How is it even possible that we are down to only 4 kiddos left under the Jones roof?  My baby girl is married and my baby boy is gone to college!!!  I guess my one comfort is that I still have other little minions at home for me to love on and snuggle, but I now appreciate how extraordinarily fast that time will also be gone.

So how do I cope with my lonely heart and depression?  Baking, of course.  There isn’t much that the smell of hot cookies can’t cure.  I would have never made these when my college boy was home because he despises raisins.  Wait….um, I think I just discovered the first positive aspect of him being gone.  All the raisins, chocolate and carbonated beverages our family wants without worrying about getting the stink-eye from him :)

Soft and Chewy Oatmeal Raisin Cookies

Yield: 3 1/2 dozen cookies

Ingredients

  • 1 C butter, room temperature
  • 1 C brown sugar
  • 1 C white sugar
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 3 C whole oats
  • 1 1/2 C flour
  • 1 1/2 C raisins

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of your mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs one at a time and then scrape down the sides of the bowl before adding the salt, baking powder and nutmeg to mix in. Add the oats, flour and raisins and them mix on low until it all comes together.
  3. Using a cookie scoop, portion out the dough onto an ungreased cookie sheet and bake for 12-14 minutes until the edges are set but the centers are still soft. You want to them seem like they need a couple minutes longer in the oven when you pull them out or they will overcook! Allow them to rest on the cookie sheet for 5 minutes before removing them to cool completely.
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