School is continuing to go well. Lots of work to do, but I suppose I have to earn my paycheck somehow. Every day is different, which makes teaching appealing to me. I just wish I knew all of my cherubs names- I need to study their pictures in our online attendance/grading program this weekend. I really hate not being able to remember their names right away. Tonight's blog entry will include a bunch of random items.
Here are a couple of pictures from the Hot Air Balloon festival which was held just east of our house at Chatfield Reservoir. I only caught a small glimpse of the action this year.
Our neighbor's house is for sale. Anyone interested in living next door to your favorite pilot/teacher couple?
Eric's chores continue with getting rid of some wasps. This picture was taken in our side yard.
Tonight's supper:
Bar-b-que Chicken Pizza, Corn on the Cob, and Texas Peach Cobbler with Vanilla Ice Cream.
Keri's Bar-b-que Chicken Pizza
(I made this one up)
Roll out raw pizza dough in 9x13 inch pan, sprayed with cooking spray.
Top with:
-Prego sauce,
-Rotisserie Chicken cut into pieces
-Pico de gallo (or just cut up tomatoes for those who don't care for onions)
-Mozzarella cheese
-Bar-b-que sauce
Follow cooking directions on Pillsbury Pizza dough package.
Texas Peach Cobbler
(In honor of my favorite Texas chickies, Janina and Colette.)
This dessert tops juicy fruit with a biscuit-like topping. The batter goes into the dish first, then rises up through the fruit as it bakes.
Filling:
4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Batter:
6 tablespoons butter
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in a medium bowl; set aside.
To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
Yield: 8 servings
CALORIES 294 (28% from fat); FAT 9.3g (sat 5.7g,mono 2.4g,poly 0.5g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 118mg; CARBOHYDRATE 51g; SODIUM 235mg; PROTEIN 4.2g; FIBER 2.2g
Cooking Light, JULY 2007
2 comments:
thanks for the honorable mention. you are getting to be quite the cook--did you always cook like this or has marriage inspired you? I like baking things, but then there is usually so much when you live by yourself. I'll have to save your ideas for when I need to take a dish to something :)
I used to make the desserts quite often when growing up. I agree with you- cooking for one hardly seems worth too much effort. I try to cook new meals when Eric is home and then I enjoy the left-overs when he's flying.
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