Thursday, August 14, 2008
Recipes: Peaches n' Cream Pie/ Manicotti
Here are some special recipes from this week.
First, we had an Olympic Party last night. I made a Peaches n' Cream Pie (because I wanted to be American, but I like this better than apple pie), and I made the Olympic rings out of extra pie crust on the top and carved USA in it. Fun! I love making fun things on the top of my pies with cookie cutters, etc.
(I can feel Heather making fun of me right now.)
We watched the Olympics together. Is anyone else loving this? But Rusty really takes issue with the syncronized Men's diving. He wasn't sure he wanted our boys watching that. (ha!) The gymnastics is our favorite.
The kids thought it was hilarious that those people were swimming in their "chonedogs" as brief underwear are called at our house. (Thanks to Landon Carl!)No Olympic Party is complete without a group of mini-Olympic athletes flipping around the living room. How many people sign their kids up for gymnastics after the Olympics air? I bet gyms love the Olympics for this reason!
Make a Peaches n' Cream Pie and ice cream! You won't regret it. And it's super fast and easy!
2 Pilsbury pie crust
3/4 c sugar
1/2 c flour
1 bag of frozen peaches
1 c heavy cream
a sprinkle of sugar on top
Fill a pie crust with the frozen peaches. Mix together the flour and sugar and sprinkle in the pie shell, distributing it well.
Fill the pie with the heavy cream.
Cover with the other pie crust, press to seal.
Sprinkle a little sugar on top and bake at 350 for about an hour. (You may want to protect your crust with some foil. I have a super awesome pie crust shield that I use. I love it!)
Serve with ice cream, of course. It's our favorite pie!
Tonight's dinner is definitely worth sharing!
Special Cheese Manicotti:
8 oz. package manicotti shells
2 c shredded mozzarella
+1/2 c more shredded mozzarella
1/2 c grated Parmesan cheese
3 T minced fresh parsley (I used less of what I had of dried parsley)
1/4 t salt
1/4 t pepper
1/8 t ground nutmeg
1 egg slightly beaten
3/4 c sour cream
1/3 c Italian dressing
1/2 c shredded zucchini
a jar of Spaghetti Sauce
Cook manicotti shells and rinse in cold water. Don't over cook!
In a large bowl, combine the 2 c mozzarella, parmesan cheese, and all other ingredients through zucchini.
Very carefully fill the shells using a baby spoon. Then pour spaghetti sauce and the 1/2 c shredded mozzarella on top and bake at 350 for 35 minutes.
I served with a great salad!
This is awesome!
Hope y'all enjoy these.