Creamy Peach Coffee Cake

2 cups peaches

3 tablespoons craisins

1/4 cup milk

1/4 cup sugar

2 tablespoons corn starch

1 1/2 cup flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking sodas

2 tablespoons ground flax seed 

1 teaspoon cinnamon 

1/4 cup butter

Pinch of salt

1 egg

1/2 cup butter milk

1 teaspoon vanilla

2 tablespoons butter

1/4 cup brown sugar

1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 

Tomato Sauce

5 ripe Roma tomatoes

1/2 tsp salt

2 beef bullion cubes

1 tsp balsamic vinegar

1/2 tsp Worcestershire sauce

1/2 tsp garlic salt

1 tsp onion powder

1 tsp Italian seasoning

1/4 cup water 

3 Tbls tomato paste

Dice the tomatoes, and put them in a small sauce pan. Add all the other ingredients. 

Bring to a boil.  Cook until the bullion disovles, about 10 minutes. 

Pour into a blender and mix until smooth. 

Return to the pan and simmer slowly. Stir in the tomato paste  Let it continue to reduce until it has reached the desired consistency. 

Makes about one cup. And it is fat free and sugar free. 

Southwest Mac and Cheese

Sometimes when you're just learning to cook it is easy to take prepackaged meals and add things to them.
This is my "Adult" mac and Cheese dinner.

1 package of macaroni and cheese. Kraft is the best.
1 lb of ground beef
1 can of diced tomatoes
1/2 diced onion
1 clove a garlic
1 small package of frozen veggies-something with a southwest theme
salt
pepper
taco seasoning
milk
butter
vegetable oil

Get everything out of the pantry and refrigerator before you start. Carefully dice the onion and garlic. Set them aside. Put about 1 quart of water in a large pot and start it to boil.
In a large skillet and the oil, and heat it slowly. Add the onion and garlic. keep stirring them occasionally. don't let them stick to the bottom or burn.
When the water is boiling add about 1 T. of salt and the macaroni. set the cheese pack aside. stir the pot so the macaroni don't stick together. turn down the heat to low and cover the pan.
add the ground beef to the onions. break it up while browning. add some salt, pepper and taco seasoning. I always add to taste. add the veggies. and continue to stir and break up the meat.
when it is brown add the tomatoes. turn down to low simmer and cover.
drain the water from the macaroni. set the macaroni aside. in the sauce pan, on low heat melt the butter that the mac and cheese package requires. slowly add the milk. When the it is melted and well Incorporated add the cheese pack. stir it around break up any lumps.
add the macaroni to the pot and fold slowly.Let the macaroni heat back up. Add the meat and veggie mixture to the pot and fold in slowly.
That's it. Make sure you have enough seasoning. and serve.
Refrigerate any leftovers after it has cooled.