The Easy Way of Freezing Fresh Peaches

We love fresh peaches! In fact, we had just gotten two cases of fresh peaches from Cunningham Peaches out of Colorado (Look them up.  They will be making OK and TX deliveries again soon!) and was planning to freeze a lot of them to enjoy for several months.  I wasn't looking forward to working them all up. I'm not really good about things like that and knew I had to get it done and not allow any time to get rotten.  Thankfully in my Facebook newsfeed, a brilliant tip came into view by Heavenly Homemakers!  It was about freezing peaches WHOLE, then just being able to get out one, two, or more...for anything we wanted to use them for! Wow! What a GREAT idea!

Lay washed and dried peaches out on a pan.

Freeze several hours.

Freeze in freezer bags.  Pull out of bag as needed.  Peaches will take a while to thaw. I haven't thawed out any, yet, but Heavenly Homemakers also says that when it begins to thaw, the skins will peel off easily if desired.

After telling my mom about this tip, she talked to some friends and they've done it this way for years, so it's not a new idea; however, it's new to me, and I'm excited! Maybe it's new to you, too :).

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Snow Punch

 For the elementary Christmas party of 2016, the them was "Snowman".  The recipe used for "Snow Punch" was delicious!  I found it on creationsbykara.com.

Here's the recipe:

1/2 cup sugar
1/4 cup hot water
3 oz evaporated milk (6 Tbsp)
1/2- 1 tsp almond extract (I used a teaspoon)
1/2 gallon vanilla ice cream
1 2-liter bottle of 7UP®
Whipped cream and sprinkles (optional)

Combine sugar and water in a small glass bowl. Heat in the microwave for about 30 seconds or till sugar is dissolved. Cool and stir in evaporated milk and almond extract. Pour into a large punch bowl and add vanilla ice cream. Use a potato masher to break ice cream into small chunks. Slowly stir in the 7UP®.
Spoon into serving glasses. Garnish with whipped cream and sprinkles if desired. Serve immediately.

Serving it from the snowman punch bowl made it extra fun!

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Copycat "Cracker Barrel" Buttermilk Pancakes

Last week I made this copycat "Cracker Barrel" recipe from food.com.  These pancakes were so good!  Much like the ones from Cracker Barrel.  The whole family liked them a lot, so it is definitely going to be my go-to recipe for pancakes from now on.


"Cracker Barrel" Buttermilk Pancakes
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt ( heaping)
1 tablespoon sugar
2 eggs
2 cups buttermilk
oil (for cooking) or butter ( for cooking) butter
Pancake syrup, for serving

DIRECTIONS Mix all ingredients together until incorporated, but do not over mix. Heat a griddle or non stick pan under med. - med. high heat, and grease with a little butter or oil (more if you like a crispy edge). Drop batter using a 1/4 cup measuring cup onto hot pan. Once the bottom side is golden, flip and brown remaining side. Serve with pancake syrup and butter, if desired.
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Flaky Buttermilk Biscuits

Long time no post, huh?  I honestly can't believe I haven't posted in over a year. Soon my daughter and oldest son will be helping me with this blog (YAY!) and so we will have more recipes to share!  It seems that blogging has lost it's way through the social media era, but to me it's more like a scrapbook of life and family, so I'll share some when possible....or when I think about it.

Flaky Buttermilk Biscuits

Adapted very slightly from original recipe found at this link:  cookingmaniac.com.

2½ cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons cold butter
1 cup buttermilk
2 tablespoon salted butter, melted

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky). Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times. Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits. Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
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