Good morning schooners!

Hope you’re week is off to a good start.  Now that it’s September, I’m finally ready to ditch summer living and embrace routine.  I’m ready to organize life and compartmentalize again.  With school in full swing, Bible studies, business, a busy husband, and growing children, organization is becoming less of an option and more of an essential.  Anybody else feel like they can’t fit it all in?!

One thing I’ve always been adamant about, is cooking healthfully for my family.  But with busyness, comes my slack in this area.  And it bothers me.  Bothers me bad.  I can’t seem to stay motivated to cook much these days and I find myself opting for peanut butter and honey sandwiches on too many nights.  And that can get boring.  Real fast.

So…I’m beginning a new series here on the blog.  And maybe, just maybe us head chefs can keep each other accountable and swap our ideas.  Let me introduce you to::

I’m just a teensy bit excited {!}

Here’s how it works.  Every Tuesday I’ll post a recipe to share, one that peaks my interest, or one I’ve tried that week.  And the kicker is, you all can join in!  If you have a blog, simply link to your post with your recipe and post my button on your blog post so others can join in the fun!  Also, be sure to check out other recipes posted here and like your favorites.  I’ll be sharing the most popular ones every Tuesday and I’ll send your blog some lovin’.

Stevo’s designed all of this, so it’s easy peasy. :)  I can’t wait to get some new recipes from you all!

Today I’m sharing a favorite recipe of mine from this summer.  I’ve brought it countless times to our church community group; I’ve made it for friends; I’ve made it for weekends when I need a little sugar in my life.  Seriously.  This recipe will never grow old…

::INGREDIENTS::

:: 6 to 7 large peaches, peeled and sliced

:: 1 1/2 cups blueberries, rinsed and drained

:: 1/3 cup granulated sugar

:: 1 1/2 teaspoons fresh lemon juice1 teaspoon ground cinnamon

:: 1/4 teaspoon ground nutmeg

:: 1/2 teaspoon freshly grated ginger

:: 2 tablespoons minute tapioca

:: Pinch of salt

:: TOPPING ::

:: 1 cup firmly packed dark brown sugar

:: 1 cup all-purpose flour

:: 3/4 cup old-fashioned oats

:: 1/2 teaspoon ground cinnamon

:: 6 tablespoons softened unsalted butter, cut into small squares

::PREPARATION::

Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.

Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).

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<a title="Annapolis & Company" href="http://annapolisandcompany.com/2012/09/coastal-living-cobbler/" target="_blank"><img src="http://annapolisandcompany.com/wp-content/uploads/2012/09/pbhoney.jpg" alt="P+B Honey Recipe Swap @ Annapolis" border="0" width="279px" Height="133px" /></a>

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