EASY Peach Cobbler Recipe!

EASY Peach Cobbler

Melt 1/2 cup butter (1 stick) in bowl or deep dish. (Can use less)

Mix:
1 cup flour
salt
2 tsp baking powder

Add:
1 cup sugar (can use less)

Stir in:
1 cup milkPour mixture over butter. DO NOT STIR.
Mix:
1 cup sugar
4 cups sliced peaches (or use canned peaches)Pour over batter. DO NOT STIR.
Sprinkle cinnamon over all.Bake at 350 degrees for 1 hour. Enjoy!

Easter Cupcakes

Apple Berry Pie

I made this pie for Thanksgiving dinner and we ate it right up. It is a favorite but I had not made it for several years. It is tart and sweet at the same time and really delicious. Here is the recipe: Apple Berry Pie

Double Crust Pastry
2 cups sugar
1/3 cup all purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups cranberries, washed & stemmed
2 large apples, pared, quartered, cored, and sliced (3 cups)
2 TBSP butter or margarine
milk & sugar (topping)

Preheat oven to 425 degrees. Prepare pastry and put half in pie plate. Combine sugar, flour, cinnamon, & nutmeg in a large bowl; add cranberries and apples; toss lightly to mix. Spoon into crust; dot butter over fruit. Roll out remaining pastry and cut slits to let steam escape; place over filling, pinch edge & flute. Brush cream or milk lightly over top and sprinkle with sugar. Bake 40 minutes or until pastry is golden. Yield: 1 9-inch pie.

Layered Pumpkin Dessert

I found this recipe AFTER Thanksgiving and it looks really good. It should be called Chris' Layered Pumpkin Dessert because he LOVES Twinkies and Whipped Cream. He will eat both in one sitting! I'm going to try it sometime soon. Maybe for Christmas because we still have plenty of leftovers to eat!

LAYERED PUMPKIN DESSERT

1 package (10 count) Twinkies
1 – 8 oz. package cream cheese, softened
1 cup confectioners’ sugar
1 – 8 oz. container Cool Whip, thawed & divided
2 – 3.4 oz. pkgs. instant vanilla pudding
1 – 15 oz. can pumpkin
1 cup milk
1½ tsp. pumpkin pie spice

Slice Twinkies in half, lengthwise, and place, cream-side-up, single layer, in bottom of 9x13 baking dish. Blend together cream cheese, confectioners’ sugar, and half of the Cool Whip until smooth. Spread over Twinkies.

Combine pudding, pumpkin, spice, and milk. Whisk until well blended and spread over cream cheese mixture. Refrigerate a couple hours and serve with remaining Cool Whip and a sprinkle of pumpkin pie spice.

Apple Crisp

2 or 3 cups sliced apples. Put in flat pan and sprinkle with cinnamon.

Mix together and sprinkle on top:
1 cup flour
1 stick butter or margarine
1 cup sugar
may add some oatmeal and/or nuts

Bake at 350 degrees for 45 minutes or so. Serve warm. Put scoop of vanilla ice cream on top if desired!

Grasshopper Pie

This recipe came from a restaurant in Mystic, Connecticut when Steve and I lived in Connecticut years ago. Our kids request this pie instead of a birthday cake on their birthdays! (Except Marissa)


GRASSHOPPER PIE

CRUST:
24 Oreo cookies, finely crushed (or use a ready made chocolate crust)
1/4 c. butter, melted

FILLING:
2 c. heavy or whipping cream, whipped
5 TBSP crème de menthe
5 TBSP crème de cacao
1 large jar (8 oz.) marshmallow crème

Combine cookie crumbs and butter. Press into 9" spring pan or regular pie pan. Reserve 1/2 cup to sprinkle on top of finished pie.

Whip the cream. Add crème de menthe and crème de cacao to marshmallow creme in a separate bowl. Mix gently until blended. Fold in whipped cream. Pour into cookie pie crust. Sprinkle with crumbs. Freeze for several hours.

Note: You can use 1 ½ cups heavy cream/whipping cream, instead of 2 cups.)

WW Notes: 1/8th of a pie is approximately 6 points! (268 calories, 12 g fat, 0 dietary fiber)