Granny's Peach Cobbler

This is my Granny Pat's super delicious Peach Cobbler recipe and I have been looking for it for awhile and then realized it was on my family blog. My Grandparents were Peach, Almond, and Walnut farmers. I know. . . . yum and lucky for me, huh? This is her famous Easy peach cobbler.

Ingredients:
10-12 peaches sliced and sprinkled with sugar
1 C. Sugar
1 C. flour
3/4 C. milk
1 cube of butter melted
1 tsp. B. powder
1/2 tsp vanilla


Directions:
 Slice up your peaches, place them in a pan, and sprinkle with sugar. Turn the burner on medium/low and soften up the peaches. After they are softened pour them into a greased pan. Combine the other ingredients and mix well. Pour the yummy cobbler sauce on top of the peaches and cook at 375 for 35-45 minutes or until golden brown. Serve with ice-cream or whipped topping.

Thanks Gran! Love and Miss you

Sorry no pic!

Jello Pretzel Salad

I need to just get my Granny Pat's recipe, but this tasted just like hers. A little bit of sweet and a

little bit of salty. It was perfect for July 4th with blueberries on top!

Jello Pretzel Salad

by Lisa Poulsen

2 1/2 c. pretzels (crushed fine)

3 Tbsp. brown sugar

3/4 c. butter

1 (6 oz) pkg instant strawberry jello

1 10 oz. pkg. frozenstrawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh. I have also used blueberries and Im sure Raspberries would work too)

1 ( 8 oz ) pkg cream cheese

1 c. sugar

8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust make sure you pread completely to the edges to create a seal so your jello doesn't leak through. Pour jello over cream cheese layer. Refrigerate.

Peach Crunch Cake

I got this recipe off of Pinterest and this website: http://www.bakerella.com/ridiculously-easy/  

I stole the picture too. It went too fast before I could snap a pic. I couldn't believe how easy it was and how delicious. Totally making this again! I even shared with my neighbors :)

Peach Crunch Cake 

24.5 oz jar of sliced peaches in light syrup ( I can't wait to make this with real, fresh peaches this summer)
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Banana Bread

I rarely look in cookbooks anymore, but this one I found out of my Better Homes and Garden recipe book. I had some old bananas staring at me so I made some yummy bread that was gone in seconds.

Ingredients:

2 C. flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp. cinnamon

1/8 tsp nutmeg

2 beaten eggs

1 1/2 C. beaten bananas

1 C. Sugar

1/2 C. cooking oil or melted butter ( I used butter)

1/4 C walnuts ( optional)

Directions:

Grease the bottom of a bread pan. Combine the flour, baking powder,baking soda, cinnamon, nutmeg, and 1/4 tsp salt. In another bowl combine, eggs, bananas, sugar, and oil. Add the egg mixture to the flour mixture. Fold in the nuts. Pour into baking pan and bake at 350 degrees for 40-45 minutes. Let it cool for bout 10 minutes and then dig in.

3 ingredient Icecream

Ingredients:
4-5 frozen bananas cut up in pieces
3-4 T. creamy peanut butter
Chocolate sauce

Directions:
Cut up your 4-5 bananas and put them in the freezer and let em freeze up. 5 minutes before wanting to make the icecream throw the bannanas in the blender or food processor and blend until creamy and smooth. Add in the peanut butter and then scoop out and serve with a bit of chocolate syrup drizzled on top!

Red Velvet Brownies

Red Velvet Brownies with White Chocolate Buttercream Frosting

source: adapted from How Sweet It Is

For the brownies:
3 tbsp unsweetened cocoa powder
2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt

For the white chocolate buttercream frosting:
1/2 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream

To make the brownies:
Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

I made these lil puppies for a baby shower and they were to die for. I will make these again and again and again. Make sure you read the ingredients and notice how much red food coloring you need. YOu need ALOT! They are gorgeous and Heavenly!

Strawberry Shortcake( pound cake) with a bit of Orange

This was a hit after our Valentines Dinner

Ingredients:
1 package pillsbury pound cake mix
2 eggs
1/2 water
1/2 C. powdered sugar
1 juicy orange
1/2 stick of butter
1 1/2 boxes of strawberries rinsed and cut up
fresh whipped cream

Follow the directions on the back of the box for the pound cake. I added in some freshly squeezed orange juice from about half the orange. I grated a bit of orange zest to the mix as well. I put mine in a bundt cake so it would look pretty. While the cake was baking I made a orange glaze.

Orange Glaze:
1/2 an orange
1/2 C. powdered sugar
Mix the two until it looks glazy and creamy.

When the cake is done I poked some holes in the cake with a chop stick and poured in the orange glaze all over the top. It soaks down into the cake and is so yummy.

I fill up the middle with Strawberries and fresh whipped cream and serve up. I had extra strawberries and whipped cream to serve with it.

MONSTER MUNCH

So October has come and I'm way excited, because I love cooking yummy fall, halloween stuff. We love anything pumpkin in this house. This yummy snack-dessert is sinful. We gave it away in cute Halloween bags to some friends. Here is what ya need:

Ingredients:
12 C. popcorn
1/2C. reeses pieces candy
1C. roasted peanuts
1C. Candy Corn
1 package Almond Bark

Directions:
Make your popcorn and empty it into the biggest bowl you have and then pour on the candy and peanuts and then top with the melted Almond bark. Mix it all together and then lay out wax paper and let it get hard and then package it up for friends and share the yummy goodness. Happy Halloween and Fall! It was still 102 today, but it's going down. I so badly want to bust out with a sweater or even a cardigan for that matter. Enjoy and hope you try!

Peanut Butter Cup Popcorn

I got this recipe off of here. We loved it! I can still eat this kind of stuff, because Im about 8 1/2 months pregnant. It's my last week of Junk and crap before the hardcoreness of getting skinny comes back. I loved this recipe, but not as much as my caramelized popcorn, but it was still good enough to keep in my records and blog. Give it a shot:

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)*
2/3 c. semi-sweet chocolate chips *
1 Tbsp. vegetable shortening or oil
*I LOVED this suggestion from one of our readers. If you want more chocolatey flavor in your popcorn, substitute 1 c. of the peanut butter chips with 1 c. of chocolate chips and then still drizzle the chocolate over the popcorn at the end.

Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

Kati's Rasp/Strawberry Freezer Jam

Strawberries were .88 cents the other day at our grocery store. Actually they were .88 cents for about a week. I had to take advantage of them being so so cheap. I made some yummy freezer jam. Here is my Sister Kati's delicious Strawberry Freezer jam recipe:

Depending on how much your making is how much of the pectin you'll need but I usually only buy one box of it. It is called sure jell fruit pectin. If you make strawberry you'll need 2 cups of crushed strawberries and 4 cups of sugar. Mix the fruit and sugar well and let stand for 10 minutes. Stir occasionally. Stir 1 box of pectin and 3/4 cup of water in a saucepan. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into containers leaving 1/2 inch of space at the top for expansion during freezing. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks, otherwise store in freezer. Thaw in the refrigerator.
If your doing raspberry you'll do the same thing but you'll need 3 cups of crushed raspberries and 5 1/4 cups of sugar

Joannas Chocolate pudding Dessert

Sorry there is no picture, but I just had to have this recipe in my records. It is " OFF THE HOOK" good. It really is only for special occasions, because it is " SO NOT HEALTHY" for you in anyway, but so Scrumptious!

Step 1:
1 ½ cups flour
1 ½ cubes butter (3/4 cup)
2/3 cup chopped nuts

Combine ingredients and cut together like a pie crust, until the mixture looks like coarse meal. Press well into 9x13 pan and bake at 325* for 30 minutes. Remove from oven and cool.

Step 2:
1 cup powdered sugar
1 (8 oz) pkg softened cream cheese
1 (9 oz) carton cool whip

Beat together sugar and cream cheese until fluffy. Add ½ of whipped topping. Spread on cooled crust.

Step 3:
2 (3 oz) pkgs instant chocolate pudding
3 cups milk

Make up pudding according to package directions, using just 3 cups milk. Spread the pudding on the cream cheese layer. Spread remaining whipped topping on pudding layer. Sprinkle with additional chopped nuts, if desired, or a light sprinkling of grated chocolate. Chill several hours or overnight. Makes 15 servings.

Pumpkin/Chocolate Chip Sheet Cake

These devilish treats are to die for! I found them off of my girlfriends blog a couple years ago and haven't stopped making them. I made them a few months ago and forgot to add them to my recipe book. Here is the MUST HAVE pumpkin sheet cake recipe:

*Preheat oven to 350 and grease a jelly roll pan (10x15)

Mix together:

1 (16 oz.) can pumpkin

2 cups sugar

1 cup oil

Then add:

4 eggs

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

3/4 tsp. salt

I like to add milk chocolate chips to the mixture. It's good either way though.

Blend all together and pour into pan.

Cook for 25-30 minutes.

Let cool and then frost.

Cream Cheese Frosting:

4 oz. cream cheese softened

1/2 cup butter softened

1 Tbsp. milk

1 tsp. vanilla

2 cups powder sugar

Beat with a mixer and spread over cooled cake.

ENjoy!

Snickerdoodles

The best Snickerdoodles I have ever tasted!

I made these puppies while I was home in Ca. in October and haven't stopped thinking about them. I got the recipe off of one of my favorites www.getoffyourbuttandbake.blogspot.com
You can get the recipe just by clicking here
They are delicious!
Off to make some yummy chocolate crinkles with Lillly!

Apple Dumplings

Apple Dumplings
Here is the site to the recipe: Just click below

http://www.ourbestbites.com/2009/09/easy-and-amazing-apple-dumplings.html

I made these twice and they are TO DIE FOR!! You need to make them! I added the link so you can just go right to the page and follow their directions. www.ourbestbites.com is becoming my favorite recipe site.

Nie Cuisine Pumpkin, Chocolate Chip Bread

I got this Pumpkin Chocolate chip bread recipe from Nie Cuisine. You can find her on the side of my blog. Great stuff! Jordan loves pumpkin Chocolate bread so I thought I would give it a try so when he walked in from work he would have an aroma of pumpkin yumminess. I was wanting it to be sweeter, but I'm always wanting things sweeter. Jage loved it! I passed some along to our neighbors and missionaries too( as you can see I made a ton).

Ingredients:

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• one can (15 oz) pumpkin puree
  
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
  

Directions

1. Preheat oven to 350 degrees;. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar with pumpkin until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add sour cream, and vanilla; mix to combine. Stir in chocolate chips, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

I didn't use whole wheat flour and I used reduced fat sour cream. I wish I would have added in more chocolate chips. Look for my yummy pumpkin, chocolate chip sheet cake coming soon. Now that stuff is to die for!

Gooey Popcorn Balls

I got this recipe from one of my favorite families on my mission. They are super gooey and super yummy. I must say that the easy carmel popcorn that I posted earlier is still my favorite.

Ingredients:
1 1/2 C. Sugar
1 T. vanilla
3/4 C. White Caro Syrup
2 Cubes Butter
3-4 C. mini marshmellows
2 bags natural microwave popcorn

Directions:
Pop your popcorn in the microwave and get a big bowl ready to pour the popped popcorn into. Pour the popped popcorn into the big bowl and add the mini marshmellows. Mix it up so the marshmellows are really mixed in. They will start to melt a bit from the heat of the popcorn. In a pot add the remaining ingredients and bring to a boil for 2 minutes. After 2 minutes pour over the popcorn and marshmellows. Mix it all up and then lay it on a sprayed cookie sheet to cool. Add sprinkles to the top and then roll into balls. Super Yummy!

Easy Carmel Corn

I learned this recipe from an old college roommate. We would make it all the time. I passed it onto my family and we make it all the time when we are together. Super fattening and so yummy!

Ingredients:
1 cube butter ( yikes)
1/2 Cup brown sugar
1 1/2 bags popped microwave popcorn ( light butter)
1/2 C. small marshmellows

In a saucepan over medium heat melt the butter, sugar and marshmellows while stirring. Pop your popcorn in the microwave while doing this. After the butter, sugar and marshmellows are a light brown color drizzle over the popcorn with a spoon. So yummy! Last time I made it I put in about 1/3 of the bag of marshmellows and it was extra gooey and delicious. I think I might start making it that way! ENJOY!

Nieman Marcus Delicate Lemon Bars

My Mom made these while we were home for spring break and I loved them.

Ingredients:
1 C. flour
1/4 C. pwd sugar
1/2 C. butter

2 eggs
3/4 C. granulated sugar
3 T. Lemon juice
2 T. Flour
1/2 tsp. baking powder
Confectioners sugar
With all the lemons we have here in Az. I need to do something with them all.
Directions:

Stir together 1 C. flour and 1/4 c. confectioners sugar, cut in butter until mixture clings together, pat into ungreased 8 x8 baking pan. Bake at 350 degrees for 10-12 minutes. In a mixing bowl beat eggs, and the sugar and lemon juice. Beat until slightly thick and smooth-about 8-10 minutes. Stir together 2 T. flour and baking powder and add the egg mixture. Blend just until all is moistened and then pour over the baked layer. Bake for 20-25 minutes at 350 degrees. Remove from the oven when done and sift confectioners sugar over top. Cool and then serve!

I think Lemon bars are probably my favorite dessert!

These Cookies were Heaven!

Ingredients

*
Makes about 2 dozen 3-inch cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries

1 cup semi or milk Chocolate Chips

1 cup toffee pieces, (5 1/2 ounces)

Optional items:

1/2 cup Coconut

1 cup Walnuts or other nut

*

DIRECTIONS:

Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. Cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine. Bake until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool. Eat and enjoy the calories!!

I actually used craisens instead of dried cherries and they tasted great!

Sticky Date and Coconut Cake

I got this recipe off of www.getoffyourbuttandbake.blogspot.com. It is seriously so delicious! I couldn't believe how much we loved it. I even snuck down in the middle of the night to have a bite. I couldn't get a picture fast enough before we started eating it.

Ingredients
Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

*
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

Directions:

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.