Cranberry Peach Pie
Slice up 5 fresh peaches into chunks & place in bowl with about 4-5 handfuls of fresh cranberries (I love this time of year!). Toss with about a 1/2 cup of sugar, and about 3-4 handfuls of flour (that makes the juices gel, otherwise you will have a very runny pie). Toss well so fruit is well covered with the sugar/flour. Place dough in pie dish, fill with fruit mixture, then place top crust on, crimping sides to seal. Be sure to cut some vent holes. Bake in a preheated oven at 375 degrees approximately 1 hour. If edges begin to get too brown, cover edges with foil. Pie is done, when crust is golden brown, and the vents begin to bubble w/lovely pie juices...Serve with French vanilla ice cream.
Now for the Asian Meatloaf. This recipe came from my friend, Christine. It is one of my hub's favorite dishes, & so easy!
- 2 lbs. ground beef & pork (or just beef)
- 1/2 cup onion, chopped
- 1/2 cup green onions, chopped
- 1/2 cup water chestnuts, chopped
- 1/2 cup Panko crumbs
- 1/4 cup Hoisin sauce
- 2 tsp hot mustard (or less if serving to kids)
- 2 tsp soy sauce
- 2 tsp minced garlic
- 1 tsp kosher salt
Combine ingredients & place in meatloaf pan sprayed with non-stick cooking spray (If you use an aluminum pan, you can freeze & bake at a later date after thawing). Bake in preheated oven at 350 degrees for 45 minutes. After 45 minutes, pour glaze (ingredients below) & bake another 15 - 20 minutes. TIP: Make two batches, one to freeze & one to bake now.
- 1/3 cup Hoisin sauce
- 1/4 cup sweet chili sauce (in Asian section of supermarket)
- 1/3 cup ketchup
- 2 tsp sugar
Mix well & use to top meatloaf.
Let me know if you try this out & you like it!!