Sometimes we don’t have the time. We got you. But we still can prepare something delicious and nutritious with the things we have at home (canned, frozen, pre-packed). Here are two recipes for your busy days. They were prepared and served on our sample table during Daniel’s Farmers Market this week.
Peach Pecan Upside Down Cake
1 Canned Peaches
½ cup Pecans (chopped)
½ cup Butter
1 cup Light Brown Sugar (firmly packed)
1 (15.25-ounce) box Butter Cake Mix (or yellow)
1 cup water
3 Large Eggs
1 teaspoon Ground Cinnamon
1 cup water
Preheat the oven to 325°F. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the
pecans over the peaches.
In a small bowl, melt 1/2 cup butter and mix in the brown sugar. Pour it over the peaches and pecans.
Make cake batter according to package directions with water, oil, and eggs. Pour batter over peaches, pecans blend,
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover pan with a
platter and invert. Serve warm, topped with whipped cream or vanilla ice cream, if desired.
3 Bean Chili
2 cups of frozen Onion and peppers
4 Peeled cloves of Garlic
1 cup of frozen or canned corn
1 can Pinto Beans
1 can Kidney Beans
1 can Black Beans
1 can diced Tomatoes
1 can/jar salsa of your choice