Easy Peach Cobbler

2 cups flour
2 cups sugar
3 tsp. baking powder
2 sticks butter
1 1/2 to 2 cups milk
2 large cans sliced peaches
2 tsp cinnamon
1/4 cup sugar

Melt butter in a 9x13 casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended.

(Method 1): Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 min at 375 degrees

(Method 2): Arrange peaches and juice in melted butter. Stir cinnamon into pan. Drizzle batter back and forth over fruit. Sprinkle with remaining sugar. Bake 30 to 45 minutes or until golden brown

I used method 2 and it turned out wonderfully.

Three-Cheese Pasta Salad with Olives

16 ounces medium-size Farfalle (bowtie) pasta (about 2 3/4 cups)
1 cup chopped pitted Kalamata olives
1 cup chopped red bell pepper (I used red, yellow, and orange peppers to add color)
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup diced sharp white cheddar cheese ( about 2 1/2 ounces)
1/2 cup grated Gouda cheese (about 2 1/2 ounces)
6 tablespoons chopped fresh basil
1/4 cup basil vinegar or red wine vinegar
3/4 cup olive oil
Pinch of sugar

Cook pasta in pot of boiling water until tender but still firm to bite. Drain. Rinse with cold water and drain well.

Mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine. Pour vinegar into small bowl. Gradually whisk in oil. Add sugar; season dressing to taste with salt and pepper. Toss salad with enough dressing to coat ( I didn't use all the dressing). Cover and refrigerate until well chilled, about 2 hours. (Can be prepared 24 hours ahead; keep refrigerated.)

Spinach Salad

This recipe is easy and delicious. I made this for my sister's wedding. It's more of a treat than a salad.

1 bag baby spinach
1 cup craisins
2 small cans mandarin oranges
1 bag chopped pecans (sugared)
Wishbone Bountifuls Berry Delight

Place bag of chopped pecans in frying pan. Add 1 cup of sugar and heat on medium. When the pecans start feeling warm, add 1 tablespoon of water so the sugar will stick. Add more sugar if necessary.

Put spinach in bowl, mix craisins, oranges, and pecans together. I serve the dressing on the side so the spinach leaves don't wilt.

Strawberry Cream Cheese Pie

I made this recipe while Vi cooked and amazing meal using the fresh herbs from his garden. If you ever get the opportunity to try his food, DO IT!








3 pkg cream cheese
1 cup powdered sugar
1 cup heavy whipping cream (whipped to soft peak)
1 pkg strawberry glaze*
1 16oz pkg strawberries sliced**
2 pie crusts (cooked)

Beat cream cheese and powdered sugar in a medium bowl. Fold whipped cream into cream cheese mixture. Spread cream cheese mixture into pie shells. Mix strawberry glaze and strawberries in separate bowl. Place mixture on top of cream cheese. Chill 4-24 hours. Best made the day before. Serve with whipped cream.

* I actually prefer using strawberry Danish Dessert instead of Strawberry Glaze because the store bought glaze has a tendency to taste like plastic, but I had a hard time finding in here in California. It was still a very good dessert.
**You can substitute raspberries and use raspberry Danish Dessert.

Peppermint Pattie Cup Cakes

Cupcakes

1 box Betty Crocker Supermoist triple chocolate fudge cake mix

water, vegetable, oil, and eggs called for in cake mix directions

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting
1/2 teaspoon peppermint extract

1 container whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies cut in 8ths)

1. Heat oven to 350. Make cupcakes as directed. Cool 15 min. Poke two holes in each cupcake with a wooden spoon.

2. In a medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately put one spoonful of filling on each cupcake and spread like frosting. Cover loosely and refrigerate about 2 hours or until chilled.

3. Stir 1/2 teaspoon peppermint extract into frosting. Spread frosting over top of cupcakes. Sprinkle with peppermint patties. Store loosely covered in refrigerator.

Notes:

I converted this recipe from the back of the triple chocolate fudge box, it was originally supposed to be a cake. I'd probably do it as a cake next time because it would have been a lot easier. Also, I chopped the peppermint patties while I was waiting for the cupcakes to bake and then froze the patties so they were easier to place on top of the cake. I also used milk chocolate pudding instead of white chocolate because I forgot how to read. But it still tasted delicious! Sheridan and I ended up eating these for breakfast the next day too.

Crockpot Chicken and Stuffing

This recipe is really easy. Prep time is about 10 minutes. I love making this on Sunday just before church because it makes the house smell divine when I get home.

4 chicken breasts

4 slices swiss cheese

2 cans cream of chicken soup

1 cup chicken broth

1/4 cup milk

4 cups seasoned stuffing mix (I use StoveTop's Chicken Flavor)

1/2 cup melted butter

salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour chicken broth over chicken breasts. Put one slice of swiss cheese on each breast. Combine both cans of soup and milk in separate bowl. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Berry Cream Cupcakes

Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)

1 1/3 cups water

3 large eggs whites

2 tablespoons unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

Filling

2 (6-ounce) containers fresh raspberries, cut in half

OR 1 (16-ounce) container fresh strawberries, coarsely chopped

1 cup heavy whipping cream

1 teaspoon vanilla

1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream, vanilla, and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.