Peach Blueberry Cobbler

We are currently taking advantage of the abundance of fresh peaches and are enjoying the last of the summer desserts. Soon it will be all about pumpkin and apple, but for now I am sharing a yummy recipe that was given to me by a friend...

Peach Blueberry Cobbler

Ingredients:

1. 1 stick butter
2. 1/2 cup milk
3. 1/2 cup sugar
4. 1 cup flour
5. 2 teaspoons baking powder
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
8. Sliced peaches
9. Blueberries

Topping Ingredients:

1. 1 cup sugar
2. 1 cup warm water
3. 1 teaspoon cinnamon 

Directions:

Spray your pie dish with cooking spray.

Then line it with your fresh, juicy peaches and blueberries.

As many as you want!

Mix first set of ingredients together...minus the fruit... to make a batter.

Then spoon the batter over the fruit and spread it all around.

Mix the topping ingredients...sugar, water, and cinnamon...together and pour over top.

Bake at 350 degrees for 50 minutes until it is golden brown, and until your house smells amazing.

Serve warm with your favorite ice cream

Enjoy!!!!!

Easy As Chocolate Chip Pie

Peyton made this amazing pie for me on Mother's Day this year. And it was delicious. This is not a "cookie pizza "dessert. It is a "yummy piece of pie to end a good meal" dessert. Plus, it is super easy! The recipe is from verybestbaking.com. She followed the recipe, except used a Pillsbury pie crust, and left out the nuts. Because. Nuts.

Nestle Toll House Chocolate Chip Pie

Ingredients:

• 1  unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large  eggs
• 1/2 cup  all-purpose flour
• 1/2 cup  granulated sugar
• 1/2 cup  packed brown sugar
• 3/4 cup (1 1/2 sticks)  butter, softened
• 1 cup (6 oz.)  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup  chopped nuts
• Sweetened whipped cream or ice cream (optional)

Directions:

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Enjoy, my friends!

Monday Night Sweets

Monday nights are Bachelor nights. My friend Heather comes over every Monday night and we watch the perils of several young women competing for the love of a single young man. Would I want my daughter participating in something like this? In a word...No. Does it make for interesting and entertaining television? You bet.

We always enjoy a sweet treat during the show. Sometimes Heather brings something yummy, sometimes Peyton provides it. Last night, Peyton made these incredible chocolate cookies. They are amazing. Seriously. She found the recipe on Pinterest, and it originally appeared here. If you love chocolate, you must try these cookies. Even if you don't indulge in watching The Bachelor on Monday nights.

Double Chocolate Fudge Cookies

Ingredients:

1. 2 cups semi sweet chocolate chips
2. 2 tablespoons butter
3. 1 cup plus 3 tablespoons flour
4. 1 teaspoon baking powder
5. 3 tablespoons unsweetened cocoa powder
6. 1/2 teaspoon salt
7. 1/2 cup sugar
8. 1/4 cup plus 2 tablespoons light brown sugar
9. 2 eggs
10. 2 tablespoons milk
11. 1 and 1/2 teaspoons vanilla extract

Directions:

1. Melt 1 cup chocolate chips and butter together for 15 seconds at a time, in microwave, stirring in between, until smooth. Set aside.
2. In a bowl, combine flour, cocoa, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together sugars, eggs, milk, and vanilla.
4. Add dry ingredients to wet ingredients. Don't over mix.
5. Fold in chocolate/butter mixture.
6. Add remaining cup of chocolate chips.
7. Stir until combined.
8. Scoop 1/4 cup batter onto baking sheets, lined with lightly sprayed parchment paper.
9. Bake in a preheated 325 degree oven, temperature reduced to 300 degrees when you put them in,  for 18 minutes.
10. Makes about one dozen cookies.
11. Allow cookies to cool before removing.

Yep.

That's one cookie.

Add one tall glass of cold milk.

This is as good as it gets, my friends.

Enjoy!

Vanilla Berry Parfait

I am a recipe person. Meaning...I need to follow a recipe. It is just how my brain works. My Madison, however, is much more creative. In fact she thrives on creativity, and I am often in awe of her. Today, she made dessert for us. Without a written recipe. And it was good! If you would like to give it a try, she told me how she made it. And I'm putting it down here because again...I require a written recipe. : )

Vanilla Berry Parfait

 

Ingredients:

1. One large box Instant Vanilla Pudding
2. One tub Cool Whip, thawed
3. Three cups milk
4. Fresh whipped cream
5. Graham crackers, finely crushed
6. Assorted fresh berries

Directions:

1. Combine pudding mix and milk.
2. Pour small amount into parfait cups. Or... plastic works too. : )
3. Mix three-fourths of the Cool Whip with remaining pudding and layer on top.
4. Top with remaining Cool Whip.
5. Refrigerate until ready to serve.
6. Right before serving, layer crushed graham crackers on top.
7. Then cover with whipped cream and fresh berries.
8. Enjoy! : )

 

 

She added some food coloring into the Cool Whip and pudding mixture.

Just because. : )



 



Scotcharoos AKA Sunbutter Crisps

A few weeks ago, Rhett started asking Peyton to make something called Sunbutter Crisps. I had no clue. Seriously. Then the kids explained to me that it was their favorite dessert when they went to "real" school. : ) Once I had this treat explained to me, I jumped on the bandwagon and began begging asking Peyton to make some too. And like the sweet daughter/sister she is, Peyton obliged. She found several recipes on Pinterest, and got to work. We used peanut butter in ours, but the kids tell me the sunbutter ones taste just as delicious. And delicious they are. Seriously.

SCOTCHAROOS

Ingredients:

1. 6 cups Rice Chex
2. 1 cup light corn syrup
3. 1 cup sugar
4. 1 1/2 cups peanut butter
5. 2 cups semi sweet chocolate chips
6. 2 cups butterscotch chips
7. 1/2 cup peanut butter
8. 1 teaspoon vanilla

Directions:

1. Spray a large bowl with cooking spray.
2. Add 6 cups Chex cereal.
3. In a small pot, combine corn syrup and sugar over medium heat.
4. Once boiling, take off heat and stir in 1 and 1/2 cups peanut butter.
5. Pour over cereal and mix carefully.
6. Drop onto wax paper and shape if desired.
7. Using a microwave safe dish, melt chocolate chips, butterscotch chips, 1/2 cup peanut butter, and vanilla.
8. Heat slowly...in ten to fifteen second intervals to keep chocolate from scorching.
9. Stir until smooth.
10. Refrain from scooping some into your mouth at once. : )
11. Pour over your scotcharoos on your wax paper.
12. Allow to cool at room temperature.
13. Yes. You need to wait.
14. Then...enjoy. With a huge glass of cold milk nearby.



Candy Bar Brownies

Also known as "Use up as much leftover Halloween candy as possible before sending it into work with Steve." We make these every year. And boy, are they good! Easy too! 'Cause that's what I'm all about. : )

Candy Bar Brownies

Start with your favorite Brownie Mix. This is mine. And it is the BEST.

Mix it up according to directions. And...this is very important...add an extra egg. Yes. You must.

Gather as many pieces of candy as you can find...

unwrap and chop them up.

Pour this yummy batter into your prepared pan and bake according to directions.

Wait as long as you possibly can until they are cool enough to cut.

And when you do, use a plastic knife. It works. Promise.

A little tip I picked up from my bloggy friend Jamie Jo.

And then...enjoy. : )

You're welcome.



A Not So Spooky Halloween Treat

We make this Spiderweb every Halloween. My kids love it, and I love that they do. I used to make it for them, but now my Peyton does the honors. It is quick and easy to put together. Why not give it a try, pop in a Halloween movie and make some fun memories with your family? I found this recipe on the Nestle website years ago. : )

Spiderweb Munch

 

Ingredients

1. One 12 oz. bag semi-sweet chocolate chips
2. One cup creamy peanut butter, divided
3. 1/3 cup powdered sugar
4. Three cups Rice Krispies cereal

Directions

1. Heat the chocolate chips and 3/4 cup peanut butter over low heat.
2. Stir constantly until smooth.
3. Remove from heat and add powdered sugar.
4. Stir until smooth.
5. Pour cereal in a large bowl.
6. Add 1 cup of the chocolate mixture and stir until coated.
7. Place on ungreased platter or cookie sheet.
8. Using a small metal spatula, shape into a circle with a raised border.
9. Pour remaining chocolate mixture in the middle and spread.
10. Put remainder of peanut butter in a small plastic baggie and snip the end.
11. Make circles starting at the center and working outward.
12. Using a toothpick, drag the peanut butter  from the center to the edges.
13. Refrigerate until serving. : )





Chocolate Chip Bundt Cake

Sometimes you need a little something sweet. Maybe just something sitting on your counter looking pretty. Maybe something to slice and treat yourself to with tea. Or maybe something to serve as an afternoon snack to your little ones to make an otherwise ordinary Tuesday afternoon special. This is that something. A quick, easy, sweet- but- not- too- sweet cake. I found this recipe in one of my favorite books...The Cake Mix Doctor. Try it sometime. And...you're welcome. ; )

Chocolate Chip Bundt Cake

Ingredients:

1. 1 regular size chocolate bar
2. 1 18 oz. yellow cake mix( I like Duncan Hines)
3. 1 3.4 oz. box vanilla instant pudding
4. 1 cup milk
5. 1 cup vegetable oil
6. 4 large eggs
7. 1 6 oz. bag semisweet chocolate chips

Directions:

1. Spray a Bundt pan with Pam and dust with flour.
2. Chop the chocolate bar into small, thin pieces. Set aside.
3. Mix cake mix, pudding mix, milk, oil, and eggs in mixer.
4. Fold in chopped chocolate.
5. Beat 2 minutes more.
6. Fold in chocolate chips.
7. Pour into pan and bake 50 to 60 minutes at 325 degrees.
8. Cool 20 minutes. Run knife around and invert onto serving plate.
9. Enjoy!

Cherry Coffee Cake

Fall is my favorite for all things pumpkin. But every once in awhile, we whip this up for something different. I cannot remember where I found this recipe, but it is delicious. Steve likes it warm, out of the oven with a scoop of vanilla ice cream. I prefer it the next day, with a cup of tea. Either way, it is divine. : )

Cherry Coffee Cake

Ingredients:

1. 1 egg, beaten
2. milk
3. 1/2 cup butter, softened
4. 1 cup sugar
5. 2 cups flour
6. 2 tsp. baking powder
7. 2 21oz. cans cherry pie filling

     Topping:

1. 1 cup flour
2. 1 cup sugar
3. 1/2 cup butter, softened
4. Combine all ingredients until crumbly.

Directions:

1. Break egg into measuring cup.
2. Add milk to equal one cup. Set aside.
3. Combine butter, sugar, flour, and baking powder.
4. Add egg mixture. Beat well.
5. Pour into greased 13x9 pan.
6. Spread pie filling over top.
7. Sprinkle with topping.
8. Bake at 350 degrees for 50 to 55 minutes. Check often.
9. Enjoy!



Milk Chocolate Pound Cake

   
You know we love cake here, right? And one that can be served as a coffee cake as well? Perfect! Peyton whipped this up this past week, and it was a hit. I found this recipe in one of my favorite books... "The Cake Mix Doctor". The chocolate flavor is understated, so if you want more chocolate flavor...just add more chocolate. : )

Milk Chocolate Pound Cake

 

 

Ingredients:

1. 4 Regular size Hershey bars, chopped thin
2. 1 box yellow cake mix
3. 1 small package vanilla instant pudding
4. 1cup sour cream
5. 1/2 cup vegetable oil
6. 4 large eggs
7. 1 teaspoon vanilla
8. powdered sugar, for dusting

Directions:

1. Spray a Bundt pan lightly with Pam, and dust with flour.
2. Preheat oven to 350 Degrees.
3. Beat cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl on low speed for one minute.
4. Increase speed to medium and beat two minutes more.
5. Fold in chopped candy bars.
6. Pour into pan and smooth out.
7. Bake at 350 degrees 50 to 55 minutes.
8. Let cool twenty minutes, then turn onto platter.
9. Dust with powdered sugar.
10. Enjoy!

 

 



Easy Peanut Butter Pie

I love this pie. It is not too peanut butter-y or heavy. It is simply light and yummy. Peyton and I literally put this together in five minutes the other day, popped it in the refrigerator for a few hours and...instant delish dessert! Madison found the recipe floating around on Facebook. I hope you give it a try! Enjoy!

Easy Peanut Butter Pie

Ingredients: 

1. 2/3 cup creamy peanut butter
2. 1(8 ounce) package cream cheese, softened
3. 1/2 cup milk
4. 1 cup powdered sugar
5. 1(8 ounce) carton Cool Whip, thawed
6. 3 ounces mini chocolate chips
7. 1 ready made graham cracker pie crust

Directions:

1. Blend peanut butter, cream cheese, milk and powdered sugar in a bowl.
2. Fold in Cool Whip and chocolate chips.
3. Pour into crust.
4. Refrigerate for several hours.
5. Enjoy!



Madison's Dream Coffee Cake

My Madison created this yummy coffee cake a few years ago by combining a couple different recipes. It is sooo quick and sooo good. Even my picky eater Rhett ate one...or two...pieces. It is perfect for lazy Sunday mornings and is even better  the second day. Enjoy!

Madison's Dream Coffee Cake

Ingredients:

1. 1(18 oz.)box yellow cake mix
2. 1 cup vegetable oil
3. 4...yes 4...eggs
4. 1 cup sour cream
5. 3/4 cup sugar
6. 1 1/2 teaspoons cinnamon
7. 1/4 cup flour
8. 1/2 stick butter
9. Fresh or frozen blueberries

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 13x9 inch pan.
3. Combine cake mix, oil, eggs, and sour cream.
4. Beat two minutes at low speed.
5. Mix sugar, cinnamon, and flour in a small bowl.
6. Cut butter into small pieces, and add to sugar mixture.
7. Spread half cake batter into pan.
8. Sprinkle half sugar mixture over top.
9. Sprinkle blueberries over sugar.
10. Repeat with remaining batter and sugar mixture.
11. Bake at 350 degrees for about 40 minutes.
12. Enjoy!



Our Favorite Fudge

I know...with the holidays just behind us, the last thing you probably want is another recipe for something sweet. I have to share this, though...it is just that good. And easy. And good. : )  And I've been known to pick out and use my leftover red Hershey kisses and make it again for Valentine's Day. ; )  I believe I found this in a magazine years ago...Enjoy!

Our Favorite Fudge

Ingredients:

1. One 12 oz. bag semisweet chocolate chips
2. One 12 oz. bag milk chocolate chips
3. One 14 oz. can sweetened condensed milk
4. Two tablespoons milk
5. Two teaspoons vanilla extract

Directions:

1. Over low heat melt semisweet chocolate chips with 2/3 cup sweetened condensed milk, one tablespoon milk, and one teaspoon vanilla.
2. Spread into foil lined 9 inch square pan.
3. Over low heat melt milk chocolate chips with remainder of sweetened condensed milk, one tablespoon milk, and one teaspoon vanilla.
4. Pour and spread over fudge in pan.
5. Refrigerate until firm, then cut into squares after peeling from foil.



Chocolate Zucchini Cake

Most people have as many zucchini recipes as they do zucchini. I know I do, but this is one of my favorites. So just in case you have an extra one that you need to use up, give this a try. You will be glad you did. Promise. : )

                  Chocolate Zucchini Cake


Ingredients:    1/2 cup butter
                         1/2 cup oil
                         1 3/4 cup sugar
                         2 eggs
                         1 tsp. vanilla
                         1/2 cup milk
                         2 cups shredded zucchini
                         2 1/2 cups flour
                         4 TBL cocoa
                         1/2 tsp. baking powder
                         1 tsp. baking soda
                         1/2 tsp ground cloves
                         1/2 tsp. cinnamon
                         chocolate chips

Directions:       Mix all ingredients. Pour into
                         greased 13x9 pan.
                         Sprinkle with chocolate chips.
                         Bake at 325 degrees for 40 to 45 minutes.
                         Enjoy!

Janet's Ice Cream Dessert

This is a yummy and easy dessert to have anytime of year. A friend of mine named Janet appeared at my door one day a few years ago after hearing that I was recovering from a minor female surgery. Ovarian Cysts, anyone? Ugh... Anyway, Janet brought me a meal complete with this yummy dessert. We loved it then, and still do today. Hope your family does as well! Enjoy!

                          Janet's Ice Cream Dessert

Ingredients:    2 boxes ice cream sandwiches
                         1 small container Cool Whip, thawed
                         1 jar Hot Fudge Sauce
                         ( Dove or Hershey's are our favorites)
                         Crushed Oreos

Directions:       Unwrap ice cream sandwiches.
                          Place in 13x9 inch pan.
                          Cover with half of the Cool Whip.
                          Spread Hot Fudge Sauce over Cool Whip.
                          Top with another layer of sandwiches.
                          Spread rest of Cool Whip on top.
                          Sprinkle with crushed oreos.
                          Cover and place in freezer.

I only show one box of ice cream sandwiches, but you need two. Peyton was already starting when I remembered to take a picture!

And here it is! Enjoy!

         

Cherry-Berry Pie

This is one of our favorite desserts ever. I have had this recipe so long, I can't remember where I got it. It may have been in a magazine... or possibly on the Pillsbury pie crust box...We usually have it for Christmas, but it is also perfect for Valentine's Day too. Enjoy!

                      Cherry-Berry Pie

Ingredients:     1 pie crust, prepared
                       2 cups fresh or frozen raspberries
                       1/2 cup sugar
                       1 tablespoon flour
                       1 can cherry pie filling


Directions:        Heat oven to 400 degrees.
                        Prepare crust.
                        Place in 9-inch pie pan.
                        In a large bowl, combine remaining ingredients.
                        Spoon into pan.
                        Top with top crust. Seal edges
                        and cut small slits.
                        Sprinkle with sugar.
                        Bake 40 to 45 minutes.

I use the Pillsbury crusts.  They are delicious, I swear! I use frozen raspberries and do not thaw them.

 Ok...My husband just informed me that today, January 23, is National Pie Day! How weird is that that I posted this today? 

Grandma Mildred's Pumpkin Pie

This is my very favorite Thanksgiving recipe ever. In fact, this is Thanksgiving to me. Period. I remember my Grandmother bringing this to my house every year. I remember making this with my mother. Now I make it with my girls. I am fortunate to have the recipe written in my Grandmother's own handwriting. I wanted to keep it safe, so I copied it and then framed it. It now rests on a shelf in my kitchen. Every year, I pull out this recipe and ask Grandma Mil to bake the pies with us. Even though she has been gone several years now, I always feel she is with us the evening before Thanksgiving, baking her delicious pumpkin pie. One note, this is a little different than other recipes for pumpkin pie in that it does not include eggs. Grandma always thought eggs made pumpkin pie too "stringy!" And one last note...I am proud to say I use Pillsbury pie crusts. They are delicious, I swear. Enjoy!

       Grandma Mildred's Pumpkin Pie

Ingredients:      1 large can Libby's Pumpkin (29 oz.)
                       1 1/2 cups sugar
                       3 rounded tablespoons flour
                       1 1/2 tsp. ginger
                       1 1/2 tsp. cinnamon
                       1 tsp. allspice
                       1 tsp. nutmeg
                       1/4 tsp. salt
                       12 oz. can evaporated milk
                       12 oz. Half and Half

Directions:       Mix all ingredients except milk
                       and Half and Half in a large
                       bowl with a mixer.
                       Add evaporated milk and Half and Half.
                       Mix well.
                       Divide into two unbaked pie crusts.
                       Bake on the bottom shelf of the oven for one hour.
                       Place in the fridge when cool.