Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

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The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Fresh Peach Pound Cake with Peach Glaze

Fresh Peach Poundcake

Have you visited your local farmers’ market lately? You can find wonderful, fresh produce, fresh eggs, freshly baked bread, plants and locally made cheeses at many farmers’ markets today. The farmer’s market is a great place to find fresh food while supporting local farmers in your community. Buying local only strengthens the local economy, but is also good for our planet. Food raised regionally is fresher, has more nutritional value, and tastes better. Sometimes food is in cold storage for days or even weeks. Did you know that studies show that while food is in transit from harvest to table that sugars turn into starches, plant cells shrink and produce loses its vitality?

This moist and delicious cake is a wonderful treat, with fresh peaches in the cake and the glaze. I have to buy these locally because I can’t seem to keep the deer from eating the peaches from the tree here at the farm. Luckily there are several farms nearby that grow many varieties of peaches.
Visit your local farmers’ market on Saturday morning to pick up fresh peaches. Make it a family affair, get the kids involved and let them help pick out their food. It’s fun, and there’s no comparison when it comes to taste.

 

Fresh Peach Pound Cake
 
Author:
 
Ingredients
  • 4 c. all-purpose flour
  • 3 c. sugar
  • 2 c. butter, softened
  • ½ c. milk
  • ½ c. peach schnapps
  • 6 lg. eggs
  • 2 tsp. vanilla extract
  • 2½ c. diced fresh peaches
Instructions
  1. Preheat oven to 325°. Grease and flour a 10-inch (16-cup) tube pan.
  2. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low-speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Stir in peaches. Pour into prepared pan.
  3. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack or 15 minutes. Remove from pan to wire rack; cool completely.

 
Peach Glaze
 
Author:
 
Ingredients
  • 1 peach
  • 1¼ c. powdered sugar
  • ½ tsp. almond extract
Instructions
  1. Peel and pit the peach. Chop and add to a blender. Puree until smooth. Blend 3 tbsp. peach puree and almond extract into the powdered sugar. Stir until smooth. Spoon over cooled cake, allowing to run down sides of cake.

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Peach Crumb Bars

peach cumble bars photo

Peach season has started here in the south, and I couldn’t be happier! Although my favorite varieties are not quite ready, I can never resist buying any of them once they hit the market. My favorite way to eat a peach is raw, perfectly ripened, slightly soft, sweet, and juicy.  I also enjoy fresh peaches grilled, in baked goods, and added to yummy homemade ice cream! 
 

Greg and I found some delicious peaches at the farmers market over the weekend. Some were eaten raw, and I used some for these delicious peach crumb bars! This recipe started with an old date bar recipe, but after a few changes it became Peach Crumb Bars. I’ve always liked the buttery goodness of this crumb mixture and it paired wonderfully with the peaches.  Stored in an airtight container these bars will last several days in the refrigerator.

Peach Crumb Bars
 
Author:
 
Ingredients
  • Peach Filling:
  • ¼ c. granulated sugar
  • 2 tbsp. packed brown sugar
  • 2¼ c. peaches, peeled and cut into chunks
  • 1½ tbsp. cornstarch
  • ⅛ tsp. ground nutmeg, optional
  • ⅛ tsp. ground cinnamon, optional
  • pinch salt
  • 1 tsp. lemon juice
  • ½ tbsp. butter
  • Crumb Mixture:
  • 1½ c. quick-cooking oats
  • 1½ c. all-purpose flour
  • 1 c. firmly packed brown sugar
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 1½ stick butter, melted
  • ½ c. sliced almonds, toasted
Instructions
  1. To prepare the peach filling: Combine sugars and peaches in a bowl and toss gently. Cover and let stand at room temperature for 1 hour. After 1 hour, drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, spices, and salt; gradually stir in the reserved juice. Bring to a boil; cook and stir until thickened. Remove from heat; stir in lemon juice and butter. Gently fold in peaches, set aside.
  3. To prepare crumb mixture: Combine oats, flour, brown sugar, baking soda, and salt; mix well. Stir in butter. Spread 2½ cups of the oat mixture in bottom of a 9-inch square pan. Press gently to make a firm crust. Top with peach filling and spread thin. Combine almonds with the remaining oat mixture and sprinkle over filling, press gently.
  4. Bake at 350° for 30 minutes. Cool completely and cut into squares.
  5. Store in an airtight container in the refrigerator for a few days.
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Buttermilk Pancakes with Fresh Peach Syrup

buttermilk pancakes with fresh peach syrup

 

Greg and I bought fresh peaches at the farmer’s market on Saturday. We’ve had peach everything since then.  They have been juicy and full of wonderful flavor!  With only a few left I decided to make this delicious fresh peach syrup.  It’s delicious on buttermilk pancakes with whipped cream!  It also great on pound cake or ice cream too!

 

Buttermilk Pancakes
 
Author:
 
Ingredients
  • 2¼ c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 3 tbsp. sugar
  • 2 lg. eggs, beaten
  • 2 c. buttermilk
  • 4 tbsp. melted butter
Instructions
  1. Heat griddle to 350°.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
  3. In a medium bowl, whisk together eggs, buttermilk, and melted butter. Gently fold egg mixture into dry ingredients. Some lumps will remain. Too much mixing makes tough pancakes.
  4. Butter griddle and pour batter by ¼-cup measure. Cook until edges look dry and there are bubbles on the surface. Turn and cook 2 to 3 more minutes. Serve warm with Fresh Peach Syrup and whipped cream.

Fresh Peach Syrup
 
Author:
 
Ingredients
  • 5 fresh peaches, diced
  • ⅓ c. plus 2 tbsp. sugar
  • dash cinnamon
  • 1 tbsp. butter
  • 1 c. water
Instructions
  1. Combine all ingredients in a medium saucepan. Cook over medium heat until the mixture thickens slightly.

 

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Peach Blueberry Crisp

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   Father’s Day is this Sunday, June 15th.  A day set aside to honor fathers and express our gratitude for everything they do .  A time to purchase socks and neck ties, or in some cases, t-shirts and camouflage.  I honored my dad last week by placing flowers at his gravesite.  I was a “daddy’s girl” and I will miss telling him, on Sunday, that I appreciated all that he did for me.  I, like many of you, owe a great deal to my daddy.  He taught me that I was not raised in a barn, he was not made of money, and I was told many times that a spanking was going to hurt him more than it hurt me.  There was not a summer vacation that went by without my brother and I being warned that he was going to “turn the car around”.  My daddy was a good, honest man who taught me to love God.  He loved to laugh, he loved music, the beach, baseball and golf, he was a graduate of the Arthur Murray Dance Studio, and he loved my mama, which taught me much more than he ever knew.  He demonstrated compassion and love daily.  I never witnessed him gossip or talk negative about anyone.  He was a perfect example of the person I would like to be.
     In honor of my daddy I made this Peach Blueberry Crisp.  Daddy loved to pick blackberries and blueberries this time of year.  He and mama would visit a peach orchard every summer.  Mama would make homemade jams and jellies and delicious desserts.  I like the crunch of a fruit crisp, and this recipe has tons of wonderful topping!  It’s perfect with a scoop of vanilla ice cream.  You can prepare this dessert ahead of time and reheat before serving.  This can also be made with frozen fruit.
     I wish each dad a Father’s Day filled with love and happiness.

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Peach Blueberry Crisp
 
Author:
 
Ingredients
  • 2 lb. ripe peaches, (about 6 - 8), peeled and sliced into thick wedges
  • zest of 1 lemon
  • 1 tbsp. lemon juice
  • ½ c. granulated sugar or packed brown sugar
  • ¼ c. all-purpose flour
  • 1 c. fresh blueberries
  • 1½ c. all-purpose flour
  • ½ c. granulated sugar
  • ½ c. packed brown sugar
  • ¼ tsp. salt
  • 1 c. old fashioned oats
  • ½ lb. cold butter, diced
  • ¼ tsp. ground cinnamon, optional
Instructions
  1. Preheat oven to 350°. Spray a 9 x 13-inch baking dish with non-stick cooking spray, set aside.
  2. In a large bowl add peaches, lemon juice and zest,1/2 c. sugar, and ¼ c. flour. Toss to coat peaches. Gently mix blueberries in and set aside.
  3. To make topping: In an electric mixer with a paddle attachment, combine 1½ c. flour, sugars, salt, oats, and cinnamon (if desired). Add diced butter and mix on low speed until the butter is the size of peas. You can mix the topping mixture with a pastry blender or two butter knives, if desired.
  4. Pour fruit mixture into the prepared pan. Top evenly with the topping mixture. Bake for 1 hour, or until the topping is browned and crisp and the juices are bubbling. Serve immediately or cool and store in the refrigerator. Reheat in 350° oven for 20 to 30 minutes, until warm.

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