Our 1st Texas Shaped Breakfast

In my family we have a favorite breakfast, PEACHES & CREAM. My amazing mother spends hours each fall canning lemon alberta peaches so we can enjoy them year-round. We love having those canned peaches on top of a hot waffle and topped with freshly whipped cream.
I served a mission for The Church of Jesus Christ of Latter-day Saints in TEXAS. My parents picked me up at the end of my mission, noramlly missionaries fly home. In one of the hotels we stayed at there was Texas shaped waffels. Yes, the big waffle irons like you see in any hotel only this was Texas where state pride is never ending & everywhere. Since I loved Texas I wanted one too. I thought it would be years before I ever found. So you can imagine my great surprise and joy when, at my bridal shower, I opened this gift from my mother. Thanks Mom!

Oct 2, 2010 we had to have it again. It is also a tradition in my family to have this breakfast on special occasions. General Conference weekend is such an occasion. We had it with strawberries and white peaches I had bought at the farmers market. They had free samples and it was delicious. I had to have one. We shared it. Not your traditional peaches and cream but it was yummy just the same.

Farmers market produce. Oh how I miss my parents garden and fruit trees!
Can you tell which peach is the "white" one?

Mom's Easy Rolls

Easy rolls
2 T DRY YEAST
½ cup warm water
1 teaspoon sugar

½ cup sugar
2 ½ cups warm water
2 eggs
½ shorting (mom normally uses cooking oil…or about 1/4th a cup….but be careful w/flour later)
2 teaspoons salt

Mix yeast into mixture in large bowl and 7-8 ½ cups flower. Set aside and double in size. (but don’t have to now because of the yeast) roll or pinch off and dip in butter, put in baking sheets and let it rise for 45min and bake for 20min at 375

Chicken and Wild Rice Casserole-Crock Pot

Hands-On Time: 15 minutes
Ready In: Low 3 to 4 hours
Yield: 4-6 servings

Ingredients

2 slices bacon, chopped
3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin (I used skinless boneless thighs)
1⁄2 cup diced onion
1⁄2 cup diced celery
2 tablespoons Worcestershire sauce
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried sage
1 cup converted long-grain white rice
1 package (4 ounces) wild rice
6 ounces brown mushrooms,* wiped clean and quartered (I used white button mushrooms)
3 cups hot chicken broth, or enough to cover chicken
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

Directions

Microwave bacon on high (100% power) 1 minute. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Add olive oil and spread evenly on bottom. Place chicken in CROCK-POT® slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on LOW 3 to 4 hours, or until rice is tender.

Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley.

*Ingredient Tip Use "baby bellas" or crimini mushrooms. Or, you may substitute white button mushrooms

--
I got this from my sisters blog, she got it from www.disneyfamily.com

Adding Color To Our Leftovers

BROCCOLI ....toasted = different but yummy