Lima Beans and Rice and Individual Peach Crisps

Lima Beans & Rice

16 oz bag dried large lima beans, rinsed
1 smoked turkey wing (or neckbones, or ham hocks, etc), optional
48 oz carton chicken broth
Water (or additional chicken broth)
1 large onion, chopped
1 stalk celery, chopped
1 tsp pepper
Hot, Buttered Rice

Combine all ingredients except rice in a crockpot (slow cooker). Add enough additional water or chicken broth to cover the beans by about 1 inch. Cover and cook on low 8-10 hours. Serve over hot, buttered rice.

This is my all-time favorite bean dish. I've eaten it this way since I was a small child and I love it!


Individual Peach Crisps

2 fresh peaches, peeled, pitted and sliced
1/8 tsp almond extract
1/3 cup all-purpose flour
1/3 cup sugar
1 tbsp brown sugar
1/8 tsp cinnamon
1/8 tsp salt
2 tbsp butter

Preheat the oven to 375^F. Lightly butter 2 individual baking crocks. Place the sliced peaches in the crocks and sprinkle with the almond extract. In a bowl, combine the remaining ingredients, cutting the butter into the flour mixture until crumbly. Sprinkle the mixture evenly over the peaches. Bake for about 45 minutes or until peaches are bubbling and the topping is browned. Serve warm.

Adapted from allrecipe.com's "Juicy Peach Crisp". This was absolutely delicious! However, it was too sweet and there was too much topping. I'll be making this one again with some adjustments.