$200 Giveaway

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The holidays are approaching!  Are you ready??  I have teamed up with some of your favorite bloggers to bring you the $200 grand giveaway! If you are the winner your can choose $200 to Amazon, Joanns or Michaels! Be sure to enter below and share the giveaway with your friends!

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Peach Syrup Recipe

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We have had a huge harvest with our garden this year, did you? We have a garden that is about 30 ft by 60 ft, plus an orchard with 9 fruit trees and raspberries and strawberries. I love it all, but it is a lot of work too. My very favorite thing we harvested this year is peaches! 4 of my 9 fruit trees are peaches, all different kinds. One tree gave us over 200 peaches!! Yay! I have bottled peaches, made peach fruit leather, peach pie, peach dessert, and peach jam, and still had some to share with my family and friends! This year I tried one new peach recipe — Peach Syrup.

FruitSyrup

I’m not a big soda drinker, but anything peach flavored is so yummy to me! Mix 16 oz. of your favorite drink with 2 Tbsp of syrup. Add ice and a straw and you are ready to enjoy!

PeachSyrupRecipe

Peach Syrup

  • 1 cup sugar (or other sweetener like honey)
  • 1 cup water
  • 1 1/2 cup diced fruit

Put all ingredients in a blender, blend until smooth. Taste your mixture and make sure it is the right sweetness level for your liking.  Adjust if needed. Pour mixture into a saucepan and boil for 20 minutes or until thick. Refrigerate.

Ways to use peach syrup:

  • Flavored Drinks: soda, lemonade, or tea.
  • For Breakfast:  on waffles, pancakes, french toast or crepes.
  • For Dessert: on ice cream, cheesecake, or in a shake.

I haven’t tried this recipe with any other fruit, but I’m sure it would work the same. It’s on my to do list. I made a small batch of syrup this time to try it out, but next time I will be making a big batch and bottling it. See tips for a big batch on Tried and Tasty.

Other posts your might enjoy:  5 Fruit Smoothie RecipesFruit Pizza, and Blueberry Peach Crisp.

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Chicken Pot Pie

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Here is a wonderful (easy) recipe for one of my favorite comfort foods: Chicken Pot Pie

chicken_pot_pie

2-3 Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 cup Milk
1/2 package frozen Peas and Carrots (or other veggie mix)
2 Refrigerated Pie Crusts*

Cook and cube your chicken.  Cook veggies according to directions on package.  Combine soups and milk, and stir in chicken and veggies.  Spread one pie crust in a 9″ pie dish.  Pour in chicken mixture.  Top with the other pie crust and flute the edges.  Bake at 350 degrees for 35-40 minutes.

*Lately I have been making my own pie crusts from scratch using THIS RECIPE from Better Homes and Gardens.  When I do this, I usually bake my pot pie longer – closer to 50 minutes to get the crust nice and golden brown.

Enjoy!

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