Mango Salsa

I made Tilapia w/mango salsa the other day, but thought avocado would be delicious with it. When I can get avocadoes for $1 a piece, I try to incorporate them any way I can. And the best part? Naturally Gluten Free. My mango, on the other hand, was overripe and it was difficult to get whole slices off without making mush. The taste remained delightful. My kids at the leftovers on chips the next day while Michael and I enjoyed this atop grilled tilapia.

Mango Salsa:

1 large mango, peeled & chopped
1 avocado, peeled and chopped
2-3 TBS diced sweet onion
1/4 cup chopped red pepper
1 TBS fresh chopped parsley
1 jalapeno pepper, diced finely
2-3 tablespoons lime or lemon juice (juice of one lime is perfect)
salt and pepper to taste

Add ingredients together and refrigerate until ready to use.

Gluten Free Peach Crisp

I'll have to add a pic of the finished product later. This was so delicious, I ate it before I even thought to take a photo.

4-5 peaches, peeled and sliced
3/4 cup brown sugar
1 tsp. cinnamon
1 cup certified gluten-free oatmeal (Gifts of Nature)
1/2 cup gluten-free baking mix (I use Pamela's)
1/4 cup butter or margarine

Lightly butter or grease a pie plate. Add peaches. Aren't they pretty?


Melt butter. Add in brown sugar, baking mix, cinnamon, and oats. Mix together and spread over the top of fruit.


Bake for 30 minutes at 375 degrees until lightly browned and juices are bubbling up. Enjoy with a dollop of ice cream after it has cooled a bit. If you don't have gf baking mix, just use a gluten free flour mix with a dash of salt.

Crockpot Apple Dessert

I enjoy having people over for dinner, but I want to spend time with them, not just serve them. That is why I so like crockpot meals. One of these days, I just might do a month's worth. As I perused Pioneer Woman's Apple Brown Betty recipe, I thought I might try something similar-but cook it in the slow cooker.

3 cups of peeled, sliced apples
6-10 slices of wheat bread (depending on the size of your bread, I know, I should have measured)
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 cup butter

Prepare apples. Slice bread into small cubes. I like to cut off the crusts. Grease the inside of crockpot with a generous amount of butter. Mix brown sugar and cinnamon together. Layer 1/2 of the apples, 1/3 of the brown sugar mix, and 1/2 of bread crumbs. Repeat and finish with the brown sugar. Top with a stick of grated butter.

(Margarine does not work for grating.) I realize it probably looks like cheese on top, but I love having even butter coverage for dishes. This is the best and easiest way to do it.

Cook on low for 3 hours. Pull removable liner out of crockpot and let cool a bit before serving. I also removed the glass lid so the top wouldn't be soggy. It was great topped with vanilla ice cream!

My Birthday Cake

I like apple pie filling, but not pie so much. For my birthday cake, I made an apple-upside-down-cake, which is like coffee cake with apple pie filling.

Tilapia w/mango salsa

4 tilapia fillets
1/3 cup olive oil
2 TBS lemon juice
1 TBS minced fresh parsley
2 garlic cloves, minced
1 TBS chopped fresh basil
1/2 teaspoon salt
Fresh ground pepper

Place fillets in ziploc bag. Mix together marinade ingredients and pour over fish. Marinate a couple of hours. Drain marinade. Grill fillets over medium hot grill for 2-3 minutes each side. I use a fish basket to keep fish from falling through grates. Serve with mango salsa.

Mango Salsa:

1 large mango, peeled & chopped
2-3 TBS diced onion
1/4 cup chopped red pepper
1 TBS fresh chopped parsley
1 jalapeno pepper, diced finely
2-3 tablespoons lime or lemon juice
salt and pepper to taste

Add ingredients together and refrigerate until ready to use.

Easy Apple Dessert

I was looking for an easy dessert and found this delightful recipe at the Pioneer Woman Cooks. If you decide to make it, you might want to try the original over at her place. I have a hard time following recipes, which is why my own are constantly evolving. I will have to add a photo later.

3 apples, peeled & sliced (I used Jazz Apples)
7 slices wheat bread (Mine was small, so I used more)
3/4 cup butter (I cut this back to 1/2 cup, making it a little dry, but still good.)
1 1/2 cups packed brown sugar
3 to 4 tablespoons water (I used less as my bread was soft.)
1 tsp. cinnamon (Original recipe didn't have this.)

Cut bread into small pieces or crumb size. Using a large pie pan, grease with some of the butter. Add 1/2 of the brown sugar, 1/2 tsp cinnamon, 1/2 of the apples, 1/2 of the breadcrumbs. Repeat, ending with breadcrumbs. I grated the rest of the butter over the top, as it spreads more evenly. If you do this, keep the butter in refrigerator until ready to use or it will be too soft. Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done—about 45 minutes to an hour. Remove foil in last few minutes of baking to brown the top.

Easy Canned Peach Cobbler

(This is for when peaches are out of season, using canned peaches.)

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 tsp cinnamon
6 TBS butter
2 15 oz. cans sliced peaches

Drain peaches, reserving juice. In the microwave, melt butter in a 9 x 13 pan. In a large bowl, mix flour, sugar, cinnamon, & baking powder. Add peach juice to flour mixture until most lumps are gone. Pour mix over butter. Top with peaches.

Bake 30 minutes at 350 degrees, or until top is light brown.

Grandma's Fruit Pizza

Crust:
1/4 cup butter
1/2 cup sugar
1 egg
1/4 tsp. vanilla
1/4 tsp. lemon extract
1 1/4 cups flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Topping:
4 oz. cream cheese
1/4 cup powdered sugar
1 cup cool whip or whipped topping
1 banana
1 cup sliced strawberries
1 can mandarin oranges
2 kiwi
1/3 cup blueberries

Glaze:
1/4 cup sugar
1/4 cup orange juice
1/4 cup water
2 tsp. cornstarch

Cream together butter and sugar. Add egg and vanilla/lemon. Mix flour, baking powder, baking soda and salt together and add to mix. Cover and chill 30 minutes. Press dough into a greased 12-14 inch pizza pan. Bake 12-14 minutes at 350 degrees until light golden brown. Cool completely.

Beat cream cheese and powdered sugar. Add cool whip. Spread over cooled crust. Arrange fruit topping. Combine glaze ingredients in a pan; bring to boil stirring constantly. Boil 2 minutes or until thick. Cool to room temp. Brush over fruit. Store in refrigerator. 12-16 servins