Peach Pie

I found some giant peaches at the grocery store that were calling to me.  They were saying "Peach Pie, Peach Pie" so I had to get them and I had to make a peach pie.  It's not like I make peach pie...ever...but it just sounded really good.  Let me tell ya, the pie tasted really good, too!  I peeled and sliced my peaches, stirred in the lime juice, and set them in a colander to drain as I prepared the rest of the pie.  That way they would be nice and drained and not so soggy.  Another tip I picked up is brushing a bit of beaten egg onto the bottom crust before placing the peach filling.  This is to help eliminate the "soggy" crust you sometimes get.  I did a lattice top but you can also roll out a top crust and just make sure you cut vents so the steam can escape.  Make sure you bake on a cookie sheet because it will most likely bubble over!  Top with a little vanilla ice cream and you've got yourself some yumminess!

Peach Pie

1 egg, beaten
5 cups sliced peeled peaches, I used 6 HUGE peaches and it was maxed out
2 Tbsp. lime juice (You can also use lemon but I've read that so many people prefer lime.  They say the flavor blends with the peach flavor better.)
1/2 cup flour
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. butter
pastry for 9" pie and top (I made my own.  Recipe HERE.)

Place sliced peaches in a large bowl and sprinkle with lime juice.  Mix gently.  Set in colander to drain off any extra juices while preparing the rest of the pie. 

Line bottom and sides of a 9 inch pie plate with one of the pie crusts.  Brush with some of the beaten egg to keep the dough from becoming soggy later. 

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.  Pour over the peaches, and mix gently.  Pour into the pie crust and dot with butter.  Cover with the other pie crust or lattice crust.  Fold the edges under.  Flute the edges to seal or press the edges with the tines of a fork.  Brush the remaining egg over the top crust.  Sprinkle with sugar, optional.  Cut several slits in the top crust to steam if not doing lattice. 

Bake at 450 degrees for 10 minutes in a preheated oven.  Then reduce heat to 350 degrees and bake for an additional 30-35 minutes, until the crust is brown and the juice begins to bubble through the vents.  If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.  Cool before serving.  This tastes better warm than hot! 

Fall Snack

I had almost forgotten about this fun snack until I saw it on my cousin's recipe blog. I made this for my family last year as we snuggled up outside on our patio and watched Disney's animated "Legend of Sleepy Hollow" by the fire for Family Home Evening. For a movie snack we had a mix of candy corn and salted peanuts. There is a little story that goes along with how I found this "recipe". I was at the grocery store a few days earlier and helped a lady reach something off of the top shelf. Turns out she was looking for candy corn. After I helped her out she said, "Our family's new favorite snack around Halloween is candy corn mixed with salted peanuts. It tastes just like a Payday candy bar!" Well, I was curious so I thought I'd give it a try. Tory normally doesn't like candy corn (I do like it) so I usually don't get it. He actually liked this combo! And it tastes EXACTLY like a Payday candy bar! Give it a try if you need a snack mix for some party coming up.

Candy Corn & Salted Peanuts

1 bag candy corn
1 can salted peanuts

Mix together in a bowl and eat!

Pumpkin Bread

This is the pumpkin bread that I often make. I love the spices in it and of course I always have to add chocolate chips! (First I make a couple mini loaves without chocolate chips for my husband since he doesn't like them in his pumpkin bread and then I add the chocolate chips to the rest of the batter.) I made some this morning to give to a friend and it makes the house smell so yummy! I usually bake mine in mini loaf pans but sometimes I do large loaves or a combination. Today I even put some in mini muffin tins because I knew I wouldn't have enough time for the bread to cook before I had to leave. No matter how you bake it...it tastes delicious and makes a lot! I can get about 8 mini loaves out of this recipe! Today I made 6 mini loaves and 24 mini muffins! Plenty for everyone!

Pumpkin Bread


1 (15 oz.) can pumpkin
1 cup oil (or 1/2 cup applesauce and 1/2 cup oil which is what I usually do)
2/3 cup water
4 eggs
3 cups sugar
3 1/4 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup semi-sweet chocolate chips, optional
1 cup chopped nuts, optional


Beat pumpkin, oil (applesauce), water, eggs, and sugar. Mix well. Add dry ingredients and mix well. Gently fold in nuts and chocolate chips if using. Bake in pans that have been greased and floured. (For muffins I just spray with nonstick cooking spray but for any loaves I grease and then flour.) Bake in 350 degree oven for recommended time below. All times approximate. Check tops of loaves before removing from oven. When done baking, let sit in pans for 10 minutes then loosen sides with a knife and remove from pans.

Large loaves: 50 minutes
Mini loaves: 25-30 minutes
Mini Muffins: 12-15 minutes

Favorite Pumpkin Recipe Challenge

Attention All "La Bonne Cuisine Cooks"!

In an effort to re-invite you all to post some recipes on here...I am challenging YOU to share one (or more!) of your most favorite recipes that include pumpkin.

They can be sweet treats, warm soups, dinner in a pumpkin...anything goes!

I love pumpkin and I'm always looking for new recipes to include it in.

If you'd like to see some of the pumpkin dishes we have so far just click on the "pumpkin" link over in the sidebar on the right (or on the word pumpkin here). If your recipe is similar to one already posted...post it anyway! If you don't have a picture that's OK, too. And if you're not a pumpkin fan (*gasp*) you are welcome to post any other Fall recipe!

I can't wait to try some new recipes!

Thank You!

P.S. If you wish to be a "La Bonne Cuisine Cook" and contribute to our recipes, please leave a comment!

Taco Soup

Here's another delicious soup recipe. It has all the good stuff of tacos in a warm bowl of soup. I serve it with Nacho Cheese flavored Doritos-a little secret I learned from my sister Amy. She made taco soup for us when we were visiting once and it was soooo good with the Doritos. They really make it taco-y! It's the only time I ever buy Doritos. Buy a small bag if it makes you feel better but don't leave them out! This is actually Amy's recipe that I've changed just a little. Basically I added more beans, tomatoes, sauce, and water to make it stretch further for our family. Oh and I did change the tomatoes to the chili ready flavor. You can also put sour cream, shredded cheese, chopped green onions or olives on top. This soup will fill you up and it's so easy!

Taco Soup


1 lb. turkey burger
1 small onion, chopped
2 (16 oz.) cans chili ready diced tomatoes + 2 cans water
2 (16 oz.) cans kidney beans
1 (17 oz.) can corn
2 (8 oz.) cans tomato sauce
1 package taco seasoning (I use the 30% less sodium kind by McCormick)
2 tsp. chili powder
1 tsp. salt
Nacho Cheese Doritos, NOT optional!


In a large soup pot, cook burger with onion. Drain off fat. Add all ingredients except Doritos. Simmer for 30-45 minutes. Serve over crumbled Doritos chips or sprinkle Doritos on top with any other toppings you like.

Frosted Pumpkin Bars

This is a yummy pumpkin dessert to add to your Fall menu. I love anything pumpkin and I'm always looking for new ways to use pumpkin in my baking and cooking. My pantry always has canned pumpkin stocked up. This is a simple recipe that I usually have most things on hand for. It's nothing fancy but tastes great and is very moist. You can also add a cup of semi-sweet chocolate chips if you're feeling wild (and if your husband actually likes chocolate chips in pumpkin desserts. Mine doesn't. *sniff, sniff*) or raisins if that's what you like. (I'm afraid I say "no thank you" on the raisins but that's what my husband loves. And this is why I normally make it without any add-ins. Ha.) I normally store the leftover cake in the fridge because it has cream cheese in the frosting.

Frosted Pumpkin Bars


1 can (15 oz.) pumpkin (not pumpkin pie filling)
4 eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 2/3 cup sugar
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon (sometimes I do 1 tsp. cinnamon and 1 tsp. pumpkin pie spice)
1 tsp. salt
1 tsp. baking soda


Cream pumpkin, eggs, applesauce, oil, and sugar together. Add dry ingredients. Mix well. Place in a greased 10x15 or sheet cake pan. Bake at 350 degrees for 25-30 min. or until done. Cool cake completely and then frost.

-----------------------------------------
Cream Cheese Frosting

8 oz. cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla

Mix cream cheese and butter together until smooth. Add powdered sugar and vanilla. Spread over cool cake.

Creamy Tortellini Soup

It was very chilly today. A perfect day for soup. I needed something really good and creamy. I had a giant bag of frozen three cheese tortellini in my freezer that somehow jumped into my cart the last time I went grocery shopping. I figured I could do something with that so off to the kitchen I went to do a little "inventing". The result was fabulous. Definitely a keeper. I thought for sure I'd have leftovers for tomorrow. Not a drop left in the pot. Well, at least I know it was a success! I'm going to have to make this one again for sure! You could always make it with pasta instead of tortellini if you wanted. It looks like a lot of ingredients but it's really easy and fast to throw together. Oh my goodness! This soup is so yummy! Dip some garlic bread sticks in there and tell me you're not in heaven. I dare you!
*I just made this again (yes, twice in one week) and my husband thought it needed another chicken bouillon cube or maybe more salt. Adjust salt level as you need. My measurements are definitely on the lower levels.

Creamy Tortellini Soup


1 Tbsp. butter or olive oil
1/2 onion, diced
2 carrots, diced
8-10 mushrooms, diced
5 cups water
6 Tbsp. flour
2 potatoes, peeled and diced
1 cup frozen corn
1 (14 oz.) can chicken broth
2 chicken bouillon cubes
1/2 tsp. garlic powder (could use fresh garlic but I didn't have any)
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. black pepper
1/8 tsp. cayenne pepper, optional (This really heats it up. More than you'd think!)
1/4-1/2 tsp. salt (depending on what kind of broth you use)
2-3 cups frozen tortellini
1 (12 oz.) can evaporated milk
4 cups spinach (I pile mine up and slice through it to get smaller pieces)


In a large soup pot, heat butter or olive oil. Add onion, carrots, and mushrooms. Saute for about 5 min. In a separate bowl, combine 1 cup cold water with 6 Tbsp. flour. Whisk until smooth. Add 4 cups of water to vegetables in soup pot. Stir in the flour and water mixture. Stir to blend well. Add potatoes, corn, chicken broth and all spices and bouillon. Bring to a boil. Turn to medium and boil for about 20 minutes or until potatoes are soft. Stir occasionally. Add evaporated milk, frozen tortellini, and spinach and cook for 5 more minutes. Serve!

Teriyaki Pasta Spinach Salad

This salad is one of my top two favorite salads of all time. To be in my top two I have to be able to want to eat them every single week. (Not that I do...just that I WANT to.) My favorite is still the Fiesta Pasta Salad but this one is so close it's practically a tie. They served this at our church Super Saturday Craft Day a few weeks ago and I really think I might have died if they didn't share the recipe. Thank goodness they did! You have to try this one. I love the dressing, the honey roasted peanuts, the mandarin oranges, and the craisins. Mmmm...so tasty. When I went to buy my ingredients to make this my grocery store only had the mini-size bow tie pasta. I also didn't put any fresh parsley in. Oh...and I just used one big can of chicken breast instead of cooking up my own. Oh...and it's originally called "Spinach Pasta Salad" but I thought it needed to include the word "Teriyaki" because that's what makes it soooo yummy! So I think those are all of the changes I made. This makes a ton! Easily enough to feed 6-8 people. When I was putting it together I made as directed but saved back about 1/3 of the dressing, 1/3 of the spinach and toppings, and 1/3 of the pasta. That way I could mix up a "fresh" batch the next day for lunch since I knew we probably wouldn't eat it all at once. The original recipe was double the amounts below. Since I doubt I'll ever need to make THAT much I'm just going to post the 1/2 size that I made (before I divided it into thirds) and if I ever need to make a HUGE batch then I'll just double it. OK. Enough chattering. Here's the recipe!

Teriyaki Pasta Spinach Salad

1 bag (10 oz.) spinach
2-3 green onions, sliced
1/4 c. fresh parsley
1/3 c. craisins (I put in a few more!)
1/3 c. honey roasted peanuts (I put in a few more!)
1 can mandarin oranges, drained (I cut each segment in half just to make more pieces in my salad.)
1-2 c. cooked, cut-up chicken (or 1 large can chicken breast)
1 box (12-16 oz.) bow tie pasta (You're actually supposed to use 1/2 this amount but I don't know if it was because I used the mini-size pasta or what but the whole box seemed just right...especially after I took 1/3 out to save for the next day.)

Dressing:
1/2 c. vegetable oil
1/3 c. Teriyaki sauce
1/3 c. rice vinegar
1/4 tsp. salt
1/4 tsp. pepper

Prepare the dressing ahead of time and refrigerate overnight. (Mine got about two hours of refrigeration and it was just as good as the 1/3 I reserved for the next day.) Mix all salad ingredients together and add dressing just before serving.

Tuna Veggie Burgers and Creamy Lemon Dill Sauce

I whipped these up for dinner and they were so good. Very moist with all of the vegetables in them. Sometimes that seems to be the problem with tuna burgers-they get very dry. Not these! My boys like them with ketchup but I like them plain or with my Creamy Lemon Dill Sauce. Serve alone or on a bun with all the fixin's.

Tuna Veggie Burgers

2 cans tuna, drained
1/3 cup bread crumbs
1/3 cup dry oats
3 Tbsp. ground flax seeds, optional (I store my flax seeds in the freezer and grind just what I need at the time in a little spice/coffee grinder. You can also buy ground flax seed packaged.)
1 egg
1 zucchini, grated
1 carrot, grated
1 tsp. Mrs. Dash Onion and Herb (or favorite seasoning)
1/2 tsp. dry dill
salt and pepper to taste

Mix well and drop onto preheated skillet greased with non-stick cooking spray or olive oil. I often use my electric skillet. I use a 1/4 cup measuring cup to scoop out the tuna mixture, drop onto hot skillet, and slightly spread/flatten to about 1/2 inch thickness. 1/4 cup scoop makes 8 burgers. Cook on med-low heat (or 325 degrees on the electric skillet) for about 5-7 minutes on each side. I usually put the lid on while it's cooking on the first side and then uncover for the second side. Serve warm.

Creamy Lemon Dill Sauce
1/4 cup mayo
1/4 cup sour cream
1/4 tsp. dill
1/4 tsp. Mrs. Dash Garlic & Herb, optional
1/2-1 tsp. lemon juice

Mix well and slather on top of burgers!

Creamy Lemon Dill Sauce

This is the sauce I use a lot when cooking or eating fish. I like to use it to top tuna burgers and I also often use it when I bake salmon or other fish. I mix up a batch to put on top of the salmon as it bakes and then some more to put on top when serving. I like to put the Mrs. Dash Garlic & Herb seasoning in it to give it a little more garlic (and because you know I just can hardly cook without my Mrs. Dash!) but it is optional.

Creamy Lemon Dill Sauce
1/4 cup mayo
1/4 cup sour cream
1/4 tsp. dill
1/4 tsp. Mrs. Dash Garlic & Herb, optional
1/2-1 tsp. lemon juice

Mix well!

Speedy Spinach Pesto

Basil pesto with pine nuts is my favorite but it can be expensive to make or buy. This is an alternative recipe that uses spinach and walnuts (or pine nuts) instead. Still delicious!

Speedy Spinach Pesto

2 cups fresh spinach leaves, washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf
1/2 cup walnuts or pine nuts, toasted
1/4 cup Parmesan cheese, freshly grated, not canned
3 garlic cloves
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. fresh ground black pepper

1. Place all ingredients into food processor and process to a fine paste.
2. Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.
3. Keeps for weeks in the refrigerator. (If it lasts that long! Mine never has!)

Makes 2 cups.

Gnocci with White Beans and Pesto

We loved this recipe! It's pretty simple to throw together especially if you already have pesto made up (or bought). I made my own Speedy Spinach Pesto to go with it. Gnocchi (pronounced 'Noki') are a type of pasta made from potatoes. They look like almond shaped little lumps of dough. In the photo here, I used mini-size gnocchi. Normally they are larger in size. You can typically find gnocchi in the pasta aisle at your grocery store. I buy mine at Wal-mart and they are in fresh sealed vacuum packs. For this recipe I didn't have any canned fried onions, so I left them out. I'll put them in the recipe but personally I don't think you would even need them! If you've never tried gnocchi give it a try!

Gnocchi with White Beans and Pesto

1 pound pre-packaged gnocchi
3 Tbsp. olive oil
8 oz. fresh mushrooms, de-stemmed and quartered
1 cup celery, diced
1 (15.5 oz.) can Cannellini (White) Beans, rinsed and drained
2 cups packed baby spinach leaves
1/4 cup black olives, sliced
1/2 tsp. ground sage
1/2 tsp. salt
1/3 cup canned fried onions
3/4 cup pre-packaged or homemade pesto
1/2 cup low-sodium vegetable or chicken broth
1/8 cup grated Parmesan cheese, optional

1. Prepare gnocchi according to package directions; drain and set aside.
2. Heat a 10-inch skillet and 1 Tbsp. olive oil over medium-high heat. When warm add mushrooms and cook for three minutes.
3. Add celery, cover and cook one minute more until celery is bright green and soft.
4. Uncover and cook until water has evaporated.
5. Remove celery and mushrooms from pan and set aside.
6. Add remaining 2 Tbsp. olive oil; when warm add drained gnocchi and brown it alone until bottoms are crisp.
7. Stir and continue to brown the other sides.
8. Turn off the heat; add mushrooms, celery, cannellini beans, spinach, olives, sage, salt and onions.
9. In a separate bowl, mix pesto and broth together.
10. Top gnocchi with sauce and Parmesan cheese; mix well. Serve.

Makes about 6 servings.

Click HERE for my Speedy Spinach Pesto recipe.