Peach Chicken Sweet and Sour

This was the winning recipe of the 2011 Peach Cook-Off.

Peach Chicken Sweet & Sour—Marcia Cahoon

2 boneless, skinless chicken breast halves, cubed
1 tablespoon olive oil
1 cup sliced carrots
1 onion, julienned
1 medium green pepper, julienned
2 ribs celery, sliced
2 cups cubed, fresh peaches

Saute chicken in olive oil until chicken is no longer pink, seasoning with salt and pepper to taste. Make sauce while chicken is cooking. Add carrots to chicken in the skillet with a little water. Cover skillet and cook on medium heat until carrots are crisp-tender, stirring occasionally and adding a little water as needed to keep from scorching. Add onion, green pepper and celery. Saute until onion wilts and peppers and celery are bright and crisp-tender. Pour sauce over chicken and vegetables and simmer for a few minutes. Stir in peaches just before serving and serve immediately over rice.

Sauce
1 cup peach jam
2 tablespoons brown sugar
1 teaspoon dry mustard
½ teaspoon ground ginger
¼ cup apple cider vinegar

Heat in saucepan over medium heat just until brown sugar melts. Whip in blender to make smooth.

Peachy Cinnamon Rolls

This was a delicious entry in the Peach Cook-Off last year. It was entered by Jessica Grogan

Dough:

1 T. active dry yeast

1/2 c. warm water

1/2 c. sour cream

2 eggs

1/4 c. sugar

1 t. salt

1/4 c. butter

flour

Filling:

2 c. finely chopped peaches

1 c. brown sugar

1/3 c. butter, softened

1 T. ground cinnamon

1/3 c. butter, melted

Buttercream Topping:

1/4 c. butter, softened

2 c. powdered sugar

2-3 T. peach juice

3/4 T. vanilla extract

1 t. grated lemon peel

In a bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110-115°. Add the sour cream mixture, sugar, salt, eggs and 1 1/2 c. flour to yeast mixture. Beat for 2 minutes. Stir enough of remaining flour in to form soft dough. Turn onto floured surface, knead until smooth and elastic. Placed in greased bowl, turning once to grease top. Cover and let rise until doubled.

For filling, combine softened butter, cinnamon, and brown sugar; set aside.

Punch dough down when ready. turn onto lightly floured surface; divide in half. Roll each ball into a rectangle. Brush with 1 T. melted butter. Spread half of the filling on the dough. Sprinkle chopped peaches on top of filling. Roll up into a jelly roll, pinch seam to seal. Repeat with remaining dough. Brush with remaining butter. Slice each roll and place slices on greased pan. Let rise until dough doubles. Bake at 350° for 30 minutes or until golden brown.

For frosting, cream butter until light and fluffy. Beat in powdered sugar, lemon peel and vanilla. Add enough peach juice to achieve frosting consistency. Spread on rolls when completely cooled.

Peaches 'n Cream Cobbler

Marcia Cahoon entered this in the Peach Cook-Off last year and it was delicious.

5 c. sliced peaches

1 lb. powdered sugar

8 oz cream cheese, softened

1 box yellow cake mix

1/2 c. butter

1/2 t. cinnamon

Cream together powdered sugar and cream cheese. Place peaches in lightly greased 9" x 13" cake pan and spread cream cheese mixture over all. Sprinkle dry cake mix over the top. Slice butter thinly and place pats evenly over the cake mix. Sprinkle with cinnamon. Bake at 350° for approximately 35 minutes until peaches are tender. Serve warm.

Crab Salad

1 pound crab flakes, chopped

1 medium onion, chopped fine

3-4 stalks celery, chopped fine

1/2 c. grated cheese

Mayonnaise to moisten

Mix well. Serve alone or with crackers.

Home Style Baked Beans

Brown and Drain:

1/2 pound hamburger with 1 onion, chopped

1/2 pound bacon, cut up

Add:

1/4 c. catsup

1/2 c. sugar

1/2 c. brown sugar

1/4 c. barbecue sauce

2 T. mustard

2 T. molasses

1/2 t. salt

1/2 t. chili powder

1/2 t. pepper

1 can lima or butter beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can pork and beans

Mix and bake for 45-60 minutes at 350°. You can also cook in a dutch oven or a crock pot.

Storing Comfort Food

I have been storing comfort food for times of need. Use a clean canning jar with new lids and rings. Put the food into the jars to within 1/2 to 1/4 inch from the top. Add an oxygen absorber to the top of the food, put on a new lid and screw the band down tightly. Within several hours, the jar will be sealed and will last many years. The food inside will be like new when opened. I have stored M&M's, chocolate chips, brownie mix and cake mixes. With the brownie mixes and cake mixes, I added one unflavored gelatin pack per egg required with the mix. Water plus the gelatin is equal to an egg when baking. I write the directions and what the mix is on the lid.

Oxygen absorbers can be purchased from Amazon for a little around 10 cents each. Or, if you live near an LDS cannery, you can purchase them there. You must also buy a clip to keep the extra oxygen absorbers free from outside air.

You can also store many other items this way. Watch for candy on sale after holidays and store them this way.

Cranberry Oatmeal White Chocolate Cookies

My son, Cory, made these yesterday. They were delicious.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 pinches salt
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 cups rolled oats
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 350°. Combine the flour, soda and salt until mixed in a small bowl. In a mixer, cream the sugars and butter until light and fluffy.
On low speed, add the eggs and vanilla until incorporated. Slowly add the flour mixture, oats, dried cranberries and white chocolate chips until all are combined.
Dough will be thick. Place cookies on parchment lined cookie sheets. Bake for 15 to 17 minutes until golden and center is still tender. Remove from oven and cool.

Yields about 22 large cookies.