Sweetie Staff Recipes

Filling

• 1 (29 ounce) can sliced peaches, well drained
• ½ cup brown sugar
• 3 tablespoons flour
• Dash of salt
• ½ teaspoon cinnamon
• ¼ teaspoon almond extract
• ¼ teaspoon vanilla extract
• ¼ cup heavy cream 

Crumb Topping

• 2/3 cup flour
• ¼ cup sugar
• 1/8 teaspoon salt
• 3 tablespoons butter, softened

Mix all the ingredients together in a stand mixer using the paddle attachment until the butter is combined and the texture is fine. 

Preheat oven to 375F. In a medium bowl, combine all the ingredients until well mixed. Butter a 9-inch pie pan or tart pan. Pour the peach filling into the pan. Spread the Crumb topping mixture on top of the peach filling until all of the filling is covered. Place on a foiled cookie sheet and bake for 30 minutes or until the filling bubbles over.

Add apple slices, raisins, carrots, and walnuts to bagged, pre-prepared spinach and kale salad mix, for crunch and more fall flair!  Add a light vinegarette and you are all set! Fast and easy!

Comfort food at its best! This is an easy and delicious meal for a crowd, yet rich and elegant for a dinner party! 

• 3 cups cooked chicken cut up
• 1- 1 0 3/4 oz  or small can of cream of mushroom soup
• 1 package of fresh mushrooms
• 1/2 cup of chopped onion
• 2 tsp of fresh thyme chopped fine
• 2 TB of butter
• 1/4 cup of white wine
• 1 cup of sour cream
• 1/4 milk
• Salt and pepper to taste 

Topping

• 1 8 oz can of good quality crescent rolls
• 1/2 cup of sliced almonds
• 1 cup shredded Swiss cheese or your favorite cheese
• 3 TB butter melted 

In large saucepan, sauté mushrooms, onions in butter until cooked and brown.  Add chicken, thyme, and wine.  Cook for two minutes.   Remove from heat. Add sour cream, milk and mushroom soup.  Pour into greased 9x13 casserole dish.  Place crescent rolls as two large  rectangles over chicken mixture. Sprinkle with cheese, almonds and drizzle butter over all.  Bake at 350 degrees for 25 minutes or until golden