Bruchetta

This is so good when you have fresh tomatoes from the garden.

1 lb. tomatoes-diced with no seeds
2 oz of feta cheese (or a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Italian parsley
2 Tablespoons fresh basil or 1 Tablespoon dry basil
1 clove garlic minced
salt
pepper
Pinch of red pepper flakes to your liking

Brush sides of bread with olive oil or butter and garlic (you can use baguette bread) Broil bread and serve with Bruchetta.

Peach Crisp

Mandy sent me this a few weeks ago. I wanted to try it while I still had fresh peaches but just didn't get to it. She did it with peaches from her trees. I really wish I had some peach trees. I made it with canned peaches. It was really good still.
8 peaches or enough to fill a 8x10 pan 2/3 full peel and slice (it too me 3 cans of peaches)
2 Tablespoons sugar
1 Tablespoon lemon juice
2 Tablespoons flour or 1 Tablespoon corn starch (flour seems to make it thicker)
mix these with the peaches and pour into a greased 8x10 pan and bake for 20 minutes at 375.

Topping:
1 Cup flour
1/2-1 Cup brown sugar (Mandy thought 1 cup was too much I liked it. but I have a serious sweet tooth)
1 Cup oats
2 teaspoons cinnamon
1/2 cup butter-sliced
Cut all together and pour topping over peaches and bake for 20 more minutes at 375.
Yummy with ice cream or cream!

Canned Salsa

Scald, skin and chop tomatoes. Each batch will require:
2 quarts tomatoes
1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
1 anaheim chili pepper, chopped
2 cloves garlic, chopped
1 Tablespoon salt
2 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cumin ( not so much if you don't like cumin)

Mix all ingredients together in a large stock pot. Simmer one hour....longer if you like it thicker. Stir often especially when it starts to thicken, the veggies fall to the bottom and will scorch. I usually don't add more than 3 batches to a pan, it takes longer to thicken the more you add. Pour into bottles, add:
1 Tablespoon lemon juice to each pint
2 Tablespoons lemon juice to each quart
Hot pack 40 minutes for pints, 60 minutes for quarts.

This sound so good. I haven't ever canned salsa but this seems pretty easy.

Healthy Zucchini-Carrot Muffins

1 1/2 cups all-purpose flour

3/4 cup wheat flour

3/4 cup oat flour (if you don't have this just blend oats into a finer consistency)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt or vanilla

3/4 cup honey

2 teaspoons vanilla

1 cup shredded zucchini

1 cup shredded carrots

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Preheat oven to 400 degrees. Combine all ingredients starting with the dry items first, then going down the list. Stir in the zucchini, carrots, pecans and raisins just until blended.

Bake 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Cool for 10 minutes before taking out of muffin tins.

Pumpkin Chili

Mandy sent me a whole bunch of recipes, I can't wait to try this one. It sounds like a great fall dinner.

3 pounds of ground beef
2 cups solid packed pumpkin
2 cans red kidney beans
2 onions, chopped
3 (15 oz) cans chopped tomatoes
2 Tablespoons chili powder (give or take)
1/4 teaspoon red pepper flakes
2 Tablespoons sugar
1 teaspoon salt
2 bay leaves

In a large pot, brown beef. Add rest of ingredients, stir well, simmer over low heat 1-2 hours.