Cat-in-the-Hat Jell-o

As I was mixing up some delicious muffins this morning, my mind was wandering. I realized that I never posted about the food at Wendy's Cat-in-the-Hat birthday party. You know, back in September. *ahem*

Anyway, we had the predictable green eggs (deviled eggs with green food coloring) and ham (ham & cheese sliders), plus chips, veggies, dip and fruit. But my favorite part of the party food was the Cat-in-the-Hat Jell-o.
It's not a great picture, but can you see it? There in the blue dish? They are little Cat-in-the-Hat hats made from layered Jell-o! I wish I had a better picture, but I was so busy at the party that I didn't have time to take good pictures of the food. I found a recipe online and tweaked it to make these. I didn't have a small round cookie cutter, so I used a (clean) medicine cup to cut the shapes, then put them in white mini-muffin cups. They were adorable, and perfect for a Cat-in-the-Hat-themed party!

Cat-in-the-Hat Jell-o:
4 pkg. 3 oz cherry Jell-o
4 packets of Knox unflavored gelatin
1 14oz can sweetened condensed milk

1. Mix 1 pkg cherry Jell-o with 1/2 packet of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes.

2. Mix the can of sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 packets unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 cup boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrigerate for 15 minutes.

3. Repeat layers - cherry, the rest of the milk mixture, cherry. Refrigerate for 15 minutes between each layer, and refrigerate 4 hours before cutting.

Chicken Bacon Ranch Pot Pie

Today, around 3 p.m., I was trying to figure out what to make for dinner. I don't usually plan ahead (I should, I know!) so it can be a little nerve-wracking to assemble a healthy meal for the family from whatever is on hand. But today, as I was pondering, I had a flash of inspiration. A very yummy dinner was the results.

Chicken Bacon Ranch Pot Pie
1 - 12oz package frozen chopped broccoli, thawed
1 1/2 cups cooked chicken, cubed or shredded (I'm sure canned would work, too)
4 strips of bacon, cooked & crumbled
1 can reduced-fat cream of chicken soup
1 cup fat-free sour cream
1/2 package Ranch dip mix
1 cup Pioneer Baking Mix
1 large egg
1/2 cup milk

Preheat oven to 400 degrees. Mix together broccoli, chicken, bacon, and soup. In a small bowl, stir sour cream and Ranch dip mix until combined; add to the chicken mixture. Pour into a deep-dish pie plate or 2-quart casserole dish.

Whisk together baking mix, egg, and milk. Pour evenly over chicken mixture, and spread to edges. Bake at 400 degrees for 30 minutes.

(I would have a picture, but we dug into it as soon as it came out of the oven!)

Top Ten Tuesday: What to Do with Ground Beef

At our house, one of the most commonly-used dinner ingredients is ground beef. It's fairly inexpensive, easy to freeze, and easy to use in lots of different ways. All too often, however, I find myself staring at a thawed portion of ground beef and I draw a blank. I have no idea what we should have, and I find myself desperate for dinnspiration. (See what I did there? Dinner + Inspiration? Nevermind.)

Here's a top ten list of easy dinners using ground beef:

1. Tacos - ground beef, taco seasoning, toppings, tortillas, DONE.

2. Chili - this is an easy, mild chili recipe that can be made in the slow-cooker or on the stove.

3. Spaghetti - sometimes I go all-out and make my own sauce, but usually I just use Prego. It's yummy and fast.

4. Tater-tot casserole - there are many different variations of this, but they're all pretty good! (And none of them are even remotely healthy.)

5. Vegetable-beef soup - ground beef, mixed vegetables, beef broth, brown rice, and whatever seasonings strike your fancy. Yum!

6. Stroganoff - one of our family favorites. We love it with noodles, with white rice, with brown rice, and even with mashed potatoes.

7. Sloppy Joes - we love sloppy joes, but we usually serve them as open-face sandwiches, to be eaten with a fork.

8. Meatloaf - confession: I never use a real recipe for meatloaf. That being said, it doesn't always turn out the way I would like it to. I'm going to try this recipe next time.

9. Burgers - especially if you have a good grill. We only have a charcoal grill, and we seldom use it, but I'll occasionally make burgers on the stovetop.

10. Mac & Cheese - okay, this is kind of cheating. James grew up eating Kraft Macaroni & Cheese with ground beef & frozen mixed vegetables added. You know what? It's good. It's really, really good. Also? Fast. Cheap. Kid-friendly.

What dinners to you make with ground beef? What's your fallback recipe?

Visit Top Ten Tuesday at OhAmanda.com for more great lists!

Comfort Food at its Finest

Some recipes you make because they are healthy. Some are unique, incorporating new and different flavors that broaden your horizons. Some are great for impressing company and getting compliments at potlucks.

This recipe is none of those things. (Except for the potluck compliments. I'm pretty sure I've gotten those.) Instead it is noodle-y, cheesy, creamy and yummy, and is perfect comfort food for my family. My kids love it, my husband loves it, and it uses inexpensive ingredients we almost always have on hand.

Tuna Casserole

1 16-oz box of whole-wheat rotini pasta
2 small cans of tuna in water, undrained
1 can of green peas, undrained
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 1/2 cups Parmesan cheese
Panko crumbs

Preheat oven to 350 degrees. Cook pasta according to package directions, minus 2 minutes of cooking time. While pasta is cooking, mix together tuna (with liquid), peas (with liquid), soup, cheddar cheese, and 1 cup of Parmesan cheese. Drain pasta and put in lightly-greased 9x13 baking pan. Pour soup mixture over the pasta and mix well. Top with remaining Parmesan cheese and Panko crumbs. Bake for 25-30 minutes, or until top is golden & sauce is bubbly.

Enjoy!

Sharing is Nice

The first Monday of the New Year is always a bit of a shock. The Christmas decorations are put away (they are at our house, anyway), the cookies are gone, and everyone has to return to regularly-scheduled programming.

Bah, humbug.

This stretch of the year, from the beginning of January until, say, Easter, is my least favorite. Between the cold, the ice, the uniform brown-ness of the world...it discourages me. But, hey! We're not going to focus on that! We're going to focus on good things, like yummy recipes.

Jalapeno Popper Dip - this dip was the star of our New Year's Day celebration. If you like jalapeno poppers...if you like dip...if you are breathing...you will love this dip! We served it with pita chips, and it was perfection. (I might finish off the leftovers for breakfast...don't tell.)

Gingerbread Cookies - I had never made gingerbread cookies before this year, but I knew that Wendy would really enjoy helping me decorate them. This recipe was simple and wonderful! The only trouble I had was with cutting the cookies out. The first cookie cutters I was trying to use were too detailed, and the cookies kept tearing as I was trying to lift them out of the dough. Changing to a larger, simpler cookie cutter solved the problem, and they turned out great!

Did you try any new recipes this holiday season? What was your favorite?

WFMW: Chicken in the Crock-Pot

I love my Crock-Pot.

I love chicken.

I love saving time and money.

When I first heard people talking about cooking a whole chicken in a Crock-Pot, I was skeptical. As much as I love my slow-cooker, I couldn't imagine that a whole chicken would turn out right. Whenever I roasted a whole chicken in the oven, it was a hassle and the meat was a little dry, so it wasn't worth it. Wouldn't doing it in the Crock-Pot just make a long process longer?

Boy, was I wrong!

I gave it a try and was immediately hooked. It's easy! Cheap! And best of all, it's yummy and moist.

Here's what I do:

1. Buy a whole chicken.
2. Early the next morning, rinse the chicken & put it in the Crock-Pot, breast side down.
3. Top with whatever seasonings tickle your fancy. I've used garlic salt + Italian seasoning, Lawry's seasoned salt, oregano + lemon peel...it all turns out good!
4. Put the lid on, and turn the Crock-Pot on low.
5. Ignore it for 8-10 hours.

That's it! That's all there is to it. Rinse chicken, sprinkle w/ seasoning, turn on Crock-Pot. When the chicken is done, I pull it out & let it cool before removing the meat from the bones. Then I take all of the skin, bones, fat, etc. and return it to the cooking juices in the Crock-Pot. I add about 4 cups of water, put the lid on, and cook it on low overnight. In the morning, I've got the most beautiful chicken broth just waiting to be strained & put in the freezer!

An additional tip: I have this big oval Crock-Pot, which is a pretty common model. I usually get a two-pack of whole chickens at Sam's Club, and I can cook them at the same time, side by side. It doesn't take any more effort, but it doubles the result - and I can always use more cooked chicken & broth in the freezer!

Saving money & time...yummy & moist chicken...works for me!

For more great tips, visit Works-For-Me Wednesday at We Are THAT Family!

Meals for Sharing

Our church Care Group meets every Sunday evening, and after a family-style devotional, we have a simple potluck meal. I have several favorites that I like to make and share; they work well for potlucks, office parties, or any "covered dish" event. They are all fairly simple and could stand alone if needed, but would also complement other foods nicely.

Here are the Top Ten recipes I use for potluck main dishes:

1. Chicken Pot Pie

2. Chili

3. Beef Stew

4. Baked Spaghetti

5. Lasagna

6. Pastitzio

7. Macaroni & Cheese

8. Cheesy Shell Casserole

9. Creamy Pasta Primavera

10. Chicken & Rice

For more Top Ten Tuesday lists, visit OhAmanda.com!

Best Pancakes Ever

I've been making a lot of pancakes lately, because I love them and because Wendy requests them a lot. This morning, I decided to make Pecan Spice Pancakes, a recipe I made up on the spot. They turned out great - in fact, I think they were the best pancakes I have ever made.

(Here's where a picture would go, if I had managed to take a picture before they were all eaten. *ahem*)

Pecan Spice Pancakes
1 cup all-purpose flour
1 Tbsp sugar (I used Splenda)
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
dash of nutmeg
dash of cloves
1/2 cup chopped pecans
1 beaten egg
1 cup half-and-half (or milk)
2 Tbsp cooking oil
real maple syrup

1. In a medium mixing bowl stir together the dry ingredients. Make a well in the center of the dry mixture; set aside.

2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

3. Cook pancakes in a hot, buttered skillet for approx. 2 min on each side. Serve with real maple syrup.

Enjoy!

Saturday Stirrings: Quesadilla Quiche

Today's recipe is one I first tried as a newlywed - which is kind of appropriate, since today is our anniversary! (Happy Anniversary, James! It's been a great 11 years!)

I first saw this recipe on the inside of a box of Pillsbury Refrigerated Pie Crust. It came from one of their Bake-Off competitions, and something about it piqued my interest. I gave it a try, and it quickly became a staple in our meal planning. It's very easy to put together, and tastes great, especially when topped with sour cream & served with a side salad.

Without further ado:

Quesadilla Quiche
1 15-oz pkg Pillsbury Refrigerated Pie Crust
1 medium onion, coarsely chopped
1 Tbsp butter
1 medium tomato, coarsely chopped & drained
1 4-oz can sliced black olives, drained
1 4-oz can chopped green chilies, drained
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp black pepper
2 eggs, beaten
2 or 3 drops hot pepper sauce
2 cups sharp cheddar or colby jack cheese, shredded

Preheat oven to 375 degrees F. Prepare pie crust according to package directions for two-crust pie using a 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan.

In medium skillet, saute onions in margarine until tender. Stir tomatoes, black olives, chilies, garlic powder, cumin, and black pepper into cooked onion. In small bowl, beat eggs with hot pepper sauce; reserve 2 tsp. of mixture. Stir in 1 cup of shredded cheese. Sprinkle remaining cheese over bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover. Top with second crust; seal edges. Slit crust in decorative design in several places. Brush with reserved egg mixture.

Bake at 375 F on lowest oven rack for 45-55 minutes or until golden brown. Let stand 5 minutes; serve warm with sour cream, salsa, or other desired toppings.

For more recipes, visit Saturday Stirrings at FiddleDeeDee!

Saturday Stirrings: Chicken Piccata

I used to participate in a weekly blog carnival called "Saturday Stirrings," at FiddleDeeDee. It looks like the carnival is starting up again, and I'm happy to participate! I searched my recipe files for something I enjoy but hadn't yet posted, and here it is! Chicken Piccata!

I haven't made this in several years, but it is GOOD. After seeing this recipe again, I think I'm going to have to make it this week.

Chicken Piccata

4 boneless skinless chicken breasts, split

2 cups flour, seasoned with salt and black pepper

6 eggs

1/3 cup grated parmesan cheese

1/3 cup grated romano cheese

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil

2 cups olive oil

Combine eggs, cheeses, parsley and basil together in a large mixing bowl. Heat the 2 cups of olive oil in a large skillet over medium heat.

Dip the chicken breasts in flour and then in the piccata batter. Coat evenly on both sides. Carefully place it in the skillet and fry. When edges are golden brown, turn and brown the other side. Take the chicken out of the pan and place in another pan lined with paper towels to absorb most of the olive oil.

Place in a 350^o F oven for 10-15 minutes. Serve with warm, buttered pasta.

My Famous Cornbread

I really don't care for cornbread in general...but I love MY cornbread. The recipe came about from James describing to me how his mother made cornbread when he was growing up. I gave it a try, winging it a few times, and stumbled upon the most delicious cornbread. Ever.

If you don't like sweet cornbread, you may not like it, because it does turn out slightly sweet. But it's so moist, and buttery, and yummy, and MMMM...we had some tonight with beef stew, and it was fabulous.

It's very easy, and very cheap, too. Whenever I take it to a potluck or gathering, someone always asks for the recipe! So here goes:

My Famous Cornbread
2 boxes Jiffy corn muffin mix
1 can cream-style corn
2 eggs
1/2 cup of milk (roughly)
6 Tbsp butter, softened

Preheat oven to 400 degrees. Stir together muffin mix, corn, eggs, & milk. Pour into a lightly-greased 9x13 baking pan. Bake for 25 minutes. As soon as it comes out of the oven, place butter on top & melt evenly all over top.

Scalloped Potatoes

Tonight I mentioned on Twitter that I was making scalloped potatoes for dinner, and Ann asked for the recipe. It's been awhile since I posted a recipe, and I don't have anything else enlightening to say, so here goes!

I'm pretty sure this "recipe" originated with my mom's family. It's not something I make following strict instructions; it's one of those things you just kind of...make. But I'll do my best in trying to get a follow-able recipe down for you!

Scalloped Potatoes
6-8 medium potatoes, well-scrubbed & diced (peeling optional)
12-16 oz. package of bacon
3 Tbsp all-purpose flour
2 1/2 cups milk
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray 9x13 casserole dish with cooking spray. Boil potatoes until fork-tender (10 min or so); drain & dump into casserole dish.

While potatoes are cooking, cut bacon into 1-inch pieces - kitchen shears are the easiest way to do it. Cook in a skillet over medium heat until done. Remove bacon to drain, and reserve 3-4 Tbsp bacon grease; pour the rest of the grease into a separate container for later use. Once bacon has drained, sprinkle over the top of the potatoes in the casserole dish, tossing lightly to combine.

In bacon skillet, with reserved grease, add flour & stir over medium heat until lightly browned. Add milk & whisk well to combine. Cook & stir until thickened & bubbly. Pour evenly over potatoes & bacon in casserole dish. Sprinkle with 1 cup (or more!) of Parmesan cheese.

Bake at 350 for 30-45 minutes, or until cheese is toasted & sauce is bubbly. Let cool for 5 minutes, and enjoy!!

Blueberry Muffins: Make These Today. I Mean It.

I wish I could make that picture scratch-and-sniff for you. I wanted to make muffins today, so I googled "best blueberry muffin recipe." The first recipe that popped up looked amazing, and I decided to give it a try. I gave James a call, since he was at the grocery store anyway, and had him pick up some fresh blueberries.

I was a little apprehensive before I started the recipe, because James got the blueberries - but they were $7! I couldn't believe they were that expensive, but I guess it IS February. I mixed up the recipe & put them in the oven, and they started filling the house with delicious smells.

And let me say this: these muffins are worth $7 blueberries! These are easily the best blueberry muffins I've ever made, and quite possibly the best I've ever eaten. You really should try them. Today, if possible. Your family will rise up and call you blessed.

To-Die-For Blueberry Muffins
3 cups all-purpose flour
1 1/2 cups white sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 tsp cinnamon

• Preheat oven to 400 degrees F. Spray 18 muffin cups with non-stick spray (or use liners).
• Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder. Place vegetable oil into a 2-cup measuring cup. Add the eggs & enough milk to total 2 cups. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups to almost full, and sprinkle with crumb topping mixture.
• Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork until crumbly, and sprinkle over muffins before baking.
• Bake for 20-25 minutes in preheated oven, or until done. Remove from pan & let cool on cooling rack.

Mocha Truffle Cookies

It has come to my attention that somehow, with all the recipes I've posted, I've overlooked this one - possibly my favorite cookies on the planet. They're sinfully chocolaty, with a wonderful note of coffee that just makes it all so...yummy. The texture is great, too - the outside is a typical cookie texture, but the inside stays moist & very soft.

I only make these cookies to take somewhere. If I made them & they stayed at home, they wouldn't last the day - I can't be trusted! (Proof - I just took some of these out of the oven, and had to lick my fingers before I could resume typing!)

Here it is - enjoy!

Mocha Truffle Cookies
1/2 cup unsalted butter
1/2 cup semisweet chocolate chips
1 Tbsp instant coffee granules
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Lightly grease cookie sheets; set aside. In a large saucepan, melt better and the 1/2 cup chocolate chips over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup of chocolate chips. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.

Bake in 350 degree oven for 10-12 minutes or until edges are firm. Cool cookies on cookie sheet for 2-3 minutes, then transfer to a wire rack & let cool. Makes 36+ cookies.

WFMW: Best Holiday Dish

When holiday dinners are being planned in my family, I know one thing I will be assigned to bring: Strawberry Pretzel Salad. It's crunchy, creamy, salty, tangy, sweet, and wonderful. If you've never tried it, you should - take it to your next holiday gathering, and you'll be a hero.

For more great ideas, head over to Works-For-Me Wednesday at Rocks in my Dryer.

Butter Crisp Cookies

If for some reason you don't read Shannon's blog, you should. She's awesome.

She posted this recipe the other day, and I tried it for our Care Group meeting tonight - it's great! Very easy, very fast, very cheap, and VERY yummy! Give it a try!

Tilapia Tacos with Fresh Peach Salsa

I decided to walk on the wild side this week and make something totally, completely different from our usual fare. This recipe is one I stumbled across a month or so ago, and for some reason it intrigued me.

It was very easy to make, and definitely healthy. The peach salsa, in my opinion, could use some tweaking. The red onion was too strong. I think if I make the salsa in the future, I'll just use onion powder to taste - something about those raw onion bits is just too much.

The tilapia itself was fantastic. It was great in the tacos, and it was equally great as a leftover sprinkled with lemon juice. It's a little pricey, like all fresh fish, but definitely worth the expense for a special dinner.

Without further ado, here it is:




Tilapia Tacos with Fresh Peach Salsa

Salsa:
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro (I used parsley)
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped ( I omitted - we're wimps)
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) flour tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

You can find the original recipe, along with nutritional info, at Cooking Light.

(photo courtesy of Cooking Light)

Step Aside, Auntie Anne!

I've always loved soft pretzels. I think the love affair began in high school, where I could purchase a soft pretzel with a little tub of nacho cheese for $1.35. I've had many different versions (flavored, plain, salty, sweet) from many different vendors - but until today I had never made my own.

Now that I have, I'm never going back.

I found this recipe for pretzels at Blissfully Domestic, the e-zine that I will be writing for soon. (Just thought I'd throw another plug in there!) It looked simple, and I had the ingredients on hand, so I decided to give it a try.

It's so easy, so quick, and so very yummy that I will definitely be making them again. Probably too often for my own good...

Cheesy Chicken Vegetable Soup

I'm not a soup person, but every once in a while I get the urge to make a big pot of soup - something about that pot bubbling away all afternoon is very satisfying! My favorite soup is Panera Bread's Broccoli Cheddar soup served in a sourdough bread bowl. I don't think there's anything at all healthy about that particular soup, but it's so yummy!

I decided to try and make a slightly healthier version here at home, and it turned out great! Here's the scoop:



Cheesy Chicken Vegetable Soup

3 cartons chicken broth (I know - it seems like a lot, but it works!)
1 cup brown rice
2 large boneless, skinless chicken breasts (don't need to be thawed)
onion powder
oregano
2 cups broccoli, chopped
1 1/2 cups carrots, sliced, shredded or diced
1 large zucchini, diced
20 oz. Velveeta, diced

In a large soup pot, combine brown rice and 2 cups of the chicken broth. Bring to a boil, then cover & simmer over low heat for 45 minutes.

When rice is tender, add the rest of the chicken broth and the 2 chicken breasts. Bring to a boil, and cook for 40 minutes, or until chicken is done. Remove chicken & let cool on a cutting board, then dice. Sprinkle diced chicken with onion powder & oregano, then return to soup pot.

Stir in broccoli, carrots, and zucchini, and bring mixture back to a boil. Reduce heat and simmer until vegetables are desired tenderness, 10-15 minutes. Add diced Velveeta and stir until melted.

Makes a BIG pot of soup, so be prepared to put some in the freezer!

WFMW: 5 Ingredient Peach Pie

This week at Rocks in my Dryer, Shannon's weekly "Works-For-Me Wednesday" tip carnival has a theme - recipes with five ingredients or less. After perusing my recipe file, I realized that most of my recipes are in the 7-9 ingredient range; not terribly complicated, or else I wouldn't make them, but not quick & easy either.

Then I remembered Andrew's Sour Cream Peach Pie. Andrew is the husband of my good friend Tiffany, from Snapshots of Life. Her husband is known for this pie. It sounds a little weird at first, but it is so creamy and yummy and good...you just don't know unless you've tried it.

Andrew's Sour Cream Peach Pie

1 cup sugar
1 cup sour cream
5 Tbsp flour
1 - 29oz. can of sliced peaches
Cinnamon and Sugar mixture to taste.

In medium bowl, stir together sugar, sour cream, and flour until creamy and smooth. Add cinnamon and sugar if desired.

In 9" pie pan, lay bottom crust. Add drained peach slices. Spoon sour cream mixture over the top. Add top crust and seal edges. Cut vent holes in top crust. (Andrew cuts it into a smiley face.) I always sprinkle plenty of cinnamon & sugar over the crust, just because it's yummy.

Bake at 450 for 15 minutes.
Lower heat to 350 for an additional 45 minutes. Let cool and serve.

For more great 5-ingredient recipes, visit Rocks in my Dryer!