Cream Cheese Peach Cobbler

 

INGREDIENTS

1/2 cup butter(melted)

FLOUR MIXTURE

1 cup flour

1 cup sugar

1 cup milk

1 TBSP baking powder

1 pinch of  baking soda

1 tsp vanilla flavoring

1 egg

CREAM CHEESE MIXTURE

1 package cream cheese

1 8 oz sour cream

1/2 cup crushed pecans-1/2 cup here and 1/2 for topping *(total needed 1 cup)* (or flavored Emerald Pecans)

1/4 cup of the fruit juice (from the pint of fruit juice below)

FRUIT MIXTURE

1 pint peaches

1/2 cup confectioners sugar

 

TOPPING

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup crushed pecans (or flavored Emerald Pecans)

 

PREHEAT OVEN AT 350 DEGREES!

In a casserole dish stir 1 cup each of flour, sugar, and milk, add 1 TBSP baking powder and a pinch of baking soda.  Whisk the egg and mix with the flour mixture.  Do not over stir.

In a mixer combine the cream cheese, sour cream, 1/2 cup of the pecans, and 1/4 cup fruit juice.  Dollop this over the flour mixture-DO NOT STIR!

Mix 1 cup confectioners sugar with the fruit, dollop this over the flour mixture, too-DO NOT STIR!

Sprinkle top with cinnamon and brown sugar,and pecans, then pour the melted butter over the dish -DO NOT STIR!

COOK IN A PRE  HEATED OVEN AT 350 FOR 27 TO 35 MINUTES.

Let it cool, or eat it while still warm.  ENJOY!

 

Recipes for the week

GRAPE SALAD

Red and green grapes

1/4 cup pecans

1 cup granulated sugar

1 cup brown sugar

2 packs cream cheese

1 8 oz container of sour cream

1 tsp. cinnamon

1 tsp vanilla flavoring

In a mixer combine cream cheese, granulated sugar, sour cream, and flavoring until smooth.  While that combines, wash, dry and remove the grapes from stalk(set aside about 8 to 10 grapes for garnishing).  Also, in another container( I use a zip baggy),  crush the pecans, add the brown sugar and cinnamon.  Combine the cream mixture with the grapes, put it in glass dish, arrange the grapes that you set aside on top and sprinkle the brown sugar and pecan mixture over the top(just use enough to garnish the top and save the rest for the next time).

Chicken Salad

Rotisserie Chicken

1 bell pepper

1 small red onion

3 stalks celery

1 to 2 boiled egg

1/2 to 1 cup Mayonnaise

Remove chicken and shred and place into a bowl.  Dice the bell pepper, onion, and celery and eggs and add to the chicken.  Add enough mayonnaise to your liking.  Enjoy!

Pimento Cheese

1 8 oz extra sharp cheese

1 jar pimentos

1 Tbsp Worcestershire sauce

1/2 to 1 cup Mayonnaise

Salt and pepper

Shred cheese, add the other ingredients to your liking.  Enjoy!

Crescent Roll Broccoli and Cheese Casserole

Rotisserie Chicken

2 heads broccoli

2 cans Condensed Chicken Soup

1 cup Mayonnaise

1 cup milk

2 cups shredded sharp cheese

1 can Crescent Rolls

salt and pepper

Preheat oven to 375 *

Remove chicken from bones, chop the broccoli.  Combine the condensed chicken soup, mayonnaise, milk, cheese, salt and pepper, and mix.  Combine with the chicken and broccoli and put everything in a casserole dish.  Roll out the crescent rolls and place on top of dish, bake  for 25  to 3o min or until bubbly, and topping is light brown.  Enjoy!

That’s all for this week!