Sour Cream Peach Pie

Ingredients

Filling

  • 1 9-inch deep-dish pie crust, unbaked
  • 1 can (15 ounces) sliced peaches in juice, drained
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 large egg, beaten
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Topping

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup cold butter

Instructions

  1. Preheat oven to 350 degrees, and line a baking sheet with aluminum foil.
  2. In a large bowl, combine sour cream, sugar, egg, flour, vanilla and cinnamon, and stir well.
  3. Fold in the peaches.
  4. Pour the filling into the pie crust and spread evenly.
  5. In a medium bowl, mix the sugar and flour for the topping, then cut in the butter until crumbly.
  6. Sprinkle the topping evenly over the pie filling.
  7. Transfer the pie onto the foil-lined baking sheet.
  8. Bake for 45 to 55 minutes (place foil over the crust for the last 10-15 minutes to prevent burning), or until the topping is golden.
  9. Allow to cool completely before cutting.
  10. Serve topped with ice cream or whipped cream, and enjoy.

Loaded Sausages

Ingredients

  • 2 small bell peppers, diced
  • 1 large onion, diced
  • 1 package (16 ounces) sliced mushrooms (omit if you don’t like mushrooms and add more pepper and onion)
  • 3 tablespoons olive oil, divided
  • 1/2 tablespoon Adobo seasoning
  • 1 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon butter
  • 6 sausages or bratwursts, uncooked
  • 1 package (8 ounces) shredded cheese

Instructions

  1. Preheat the oven to 350 degrees, and line a large baking sheet with aluminum foil or parchment paper.
  2. Heat 2 tablespoons of olive oil in a large skillet or wok.
  3. Add the bell pepper, onion and mushrooms to the skillet and season with Adobo and black pepper.
  4. Sauté the veggies until tender, then add in the vinegar and butter, stirring until the butter is melted.
  5. Remove the veggies from the heat and set aside.
  6. Butterfly the sausages vertically.
  7. In another skillet, heat the remaining tablespoon of oil over medium-high heat.
  8. Add the sausages to the skillet and sear on both sides.
  9. Transfer the sausages to the prepared baking sheet, then top evenly with the sautéed vegetable mixture.
  10. Sprinkle cheese evenly over the top of the covered sausages.
  11. Bake in the oven for about 15 to 20 minutes or until the cheese is melted and bubbly.
  12. Serve hot with your favorite side dish and enjoy.

The original recipe for these flavorful sausages came from Jackie Hartlaub, also known as @lowcarbstateofmind on TikTok and Instagram.

Chicken Broth

Ingredients

  • 1 chicken carcass, plus neck, giblets and any additional leftover bones
  • 6 medium carrots, chopped
  • 1 celery heart, chopped
  • 2 small bell peppers, chopped
  • 1 large onion, quartered
  • 1 fresh orange peel, quartered
  • 2 bay leaves
  • 10-15 black peppercorns
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Cold water

Instructions

  1. Place the chicken carcass, giblets, bones and vegetables into a large stock pot.
  2. Add in the orange peel, herbs and seasonings.
  3. Add enough cold water to the pot to cover the chicken and veggies.
  4. Slowly bring the liquid to a boil, then reduce heat to low-medium.
  5. Simmer over low-medium heat for about 5 hours.
  6. Remove from heat and allow to cool for at least an hour.
  7. Using a slotted spoon, remove the large pieces of meat, bone, veggies and herbs.
  8. Using a wire strainer, carefully strain the broth into a second large pot.
  9. Rinse the strainer and the stock pot, then strain the broth back into the stock pot.
  10. Allow the broth to cool for about 30 minutes.
  11. Pour the broth into mason jars, cool completely, then cover and refrigerate or freeze.

Golden Oreo Cheesecake Bars

Ingredients

  • 28 golden Oreos, divided
  • 12 ounces cream cheese, softened
  • 4-1/2 tablespoons butter, melted
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 3/4 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 cup white chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper.
  2. Place 18 Oreo cookies in the bowl of a food processor, and process of low until the cookies reach a crumb consistency.
  3. Drizzle the melted butter into the food processor and pulse until the crumbs are coated.
  4. Press the crumb mixture into the bottom of your prepared baking pan, and bake for about 7 minutes,
  5. Remove the crust from the oven and set aside to cool.
  6. Meanwhile, whisk together the cream cheese, sour cream, sugar, vanilla and eggs in a large bowl.
  7. Pour the cream cheese mixture over the Oreo crust and smooth out the top.
  8. Bake for 45 minutes or until the cheesecake is just slightly jiggly.
  9. Remove the cheesecake from the oven and allow to cool for 10-15 minutes.
  10. Break up the remaining Oreos into small chunks.
  11. Sprinkle the broken Oreos and white chocolate chips over the top and press gently into the cheesecake.
  12. Allow the cheesecake to cool completely, then place in the freezer for at least one hour, or in the refrigerator for at least 3 hours until set.
  13. Cut the cheesecake into squares and serve.
  14. Store the leftover cheesecake bars in the refrigerator in an air-tight container.

The original recipe for these to-die-for cheesecake bars can be found here.

Honey Garlic Pork Chops

Ingredients

  • 1 pound boneless pork chops (2-4 chops, depending on size and thickness)
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon pepper
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons minced garlic
  • 1/4 cup honey
  • 1/4 cup chicken broth
  • 2 tablespoons rice vinegar

Instructions

  1. Season pork chops with Adobo and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat.
  3. Sear pork chops on both sides (about 5 minutes each side) until golden and cooked through.
  4. Transfer chops to a plate and set aside.
  5. Reduce heat to medium and add butter to skillet, scraping up any browned bits from the bottom of the pan.
  6. Add the garlic and sauté until fragrant.
  7. Stir in the honey, broth and rice vinegar, then increase the heat to medium high.
  8. Cook the sauce, stirring occasionally, until it reduces down and thickens slightly.
  9. Add the chops back into the skillet, baste with the sauce and cook for another 5-7 minutes.
  10. Serve hot, topped with additional sauce from the skillet.

The original recipe for these savory pork chops can be found here.

Fried Pickle Dip

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 jar (8 ounces) dill relish
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 cup seasoned Panko crumbs

Instructions

  1. In a large bowl, combine the cream cheese, sour cream and ranch seasoning mix until well mixed.
  2. Stir in the relish and garlic, then set aside.
  3. In a large non-stick skillet, heat the olive oil over medium heat.
  4. Add in the Panko crumbs and toast, stirring occasionally, until golden brown.
  5. Stir the toasted Panko crumbs into the dip until well blended.
  6. Serve the dip immediately with chips or pretzels.
  7. Store dip in the refrigerator in an air-tight container.

Southwest Black Bean Burgers

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed, drained and dried (leave out in single layer on paper towels for at least an hour)
  • 1/2 cup Mexicorn, drained
  • 1/2 cup seasoned Panko bread crumbs
  • 1/2 tablespoon dried minced onion
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon Adobo seasoning
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • Oil for cooking

Instructions

  1. Place about 3/4 of the black beans in a food processor and blend until well mashed.
  2. In a large bowl, combine the mashed beans, the remaining whole beans, Mexicorn, bread crumbs and all the herbs and seasonings.
  3. Check to make sure the spices are to your liking, then add the egg and stir until well combined.
  4. Using your hands, form the mixture into 4 evenly sized patties.
  5. Place the burgers on a wax paper-lined cookie sheet and place them in fridge for about 45 minutes to help them stick together.
  6. Pour about 1 tablespoon of oil into a non-stick pan and heat to medium.
  7. Add the burgers to the pan, one at a time unless space allows for more, and cook for 5 minutes on each side.
  8. Top with cheese, if desired, then remove from the pan and enjoy as is or on a bun.

The original recipe I followed to create these delicious burgers can be found here.

Blueberry Compote

Ingredients

  • 12 ounces fresh blueberries
  • 3 tablespoons sugar
  • 1-1/2 tablespoons lemon juice
  • Dash of salt

Instructions

  1. Wash and dry the blueberries.
  2. In a medium saucepan, combine the blueberries, sugar, lemon juice and salt, and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.
  3. Remove blueberries with a slotted spoon and cook the liquid for 2-3 more minutes until reduced in half and thickened.
  4. Add the blueberries back into the pot and stir to combined.
  5. Remove from heat and transfer and allow to cool and thicken.
  6. Serve over cheesecake, coffee cake, blueberry and cheese pierogi or other treat.

The original recipe for this thick and delicious compote can be found here.

Cornbread-Topped Chicken Pot Pie

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and cubed
  • 1 package (16 ounces) frozen mixed vegetables
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons plain or all-purpose flour
  • 2 cups heavy cream
  • 1 small onion, diced

Cornbread Topping:

  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 stick butter, melted and cooled
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 can (15 ounces) whole kernel corn, drained

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a medium saucepan, cook the frozen vegetables according to package directions, then drain and set aside.
  3. In a large cat iron skillet, melt the butter over medium heat.
  4. Add the chopped onions and sauté until just barely tender (about 2-3 minutes).
  5. Add the chicken broth, salt, pepper, and flour and stir until well combined.
  6. Stir in the cream and cook, stirring constantly, until the mixture has thickened (about 5 minutes).
  7. Remove the pan from the heat, add the vegetables and chicken to the cream mixture and set aside.
  8. For the topping, combine the cornmeal, flour, sugar, baking powder and salt in a large bowl.
  9. Add the milk, melted butter and eggs and stir until smooth.
  10. Fold in the cheese and drained corn until evenly blended.
  11. Spoon the cornbread mixture on top of the chicken filling and spread it to the edges of the pan.
  12. Place the skillet in the oven and bake for about 25 minutes or until the cornbread is lightly brown on top.
  13. Serve hot.

The original recipe for this amazing pot pie can be found here.

Split Pea Soup

Ingredients

  • 1 bag (16 ounces) dried split peas
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 2 teaspoons dried parsley
  • 1 bay leaf
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 1 large white onion, diced
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 pound cooked ham, diced
  • Salt, to taste

Instructions

  1. Sort through the peas, picking out any debris, then rinse and drain well.
  2. In a large stock pot, combine the peas, broths, parsley and bay leaf.
  3. Bring to a boil, reduce heat to low, then simmer covered for 1 hour.
  4. Stir in the celery, carrots, onion, pepper and thyme. Cover and simmer 45 minutes more.
  5. Add the ham to the soup and cook uncovered until thickened and the peas have broken down, about 30 minutes more.
  6. Discard the bay leaf, season with salt, then serve.

The original recipe for this tasty, hearty soup can be found here.