No-Bake Coconut Pecan Praline Cookies

Do Nothing Cake

Meringue

Easy Peach Freezer Jam

Easy Peach Freezer Jam

After whipping up this recipe (resulting in 4-5 cans of jam to stash in our freezer) we’ll never go back to regular canning again. Seriously, this delicious peach jam could not be easier to make, and there’s no hassle with having to sterilize jars, thank goodness. Plus, we’ve got a trick that makes peeling peaches a breeze. No more dealing with a paring knife or a vegetable peeler, just a quick dunk in some boiling water and the skins come off no problem!

Fresh peaches, along with a little sugar (less than one cup!), white grape juice, lemon juice, cinnamon and nutmeg pull this jam together, and give it amazing flavor, so once that’s all combined, you’re in business. Grab your mason jars and get cooking. After a couple hours of cooling, keep one jar open and pop the rest in the freezer. Whether it’s on a slice of toast or with a couple slices of cheese, this stuff is absolutely amazing!

Peach Freezer Jam

20 MINUTES ACTIVE; 2 HOURS INACTIVE TO PREPARE, SERVES 8-10

INGREDIENTS

• 1 (1.75 oz.) package no-sugar-needed fruit pectin
• 5-6 ripe peaches, peeled and diced
• 3/4 cup white sugar
• 3/4 cup unsweetened white grape juice
• 5 (8 oz.) mason jars or tupperware containers
• 1/2-1 tablespoon lemon juice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

PREPARATION

1. Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking. 
2. Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
3. Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
4. Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
5. Add in peach puree, sugar, cinnamon and nutmeg, then let cook (boiling) for 5-6 minutes.
6. Remove jam from heat and pour into glass containers, make sure to leave space on the top for the jam to expand in the freezer.
7. Let cool fully, then seal jars and store in freezer.

he Secret to Making the Perfect Chocolate and Peanut Butter No Bake Cookies

Chocolate and Peanut Butter No-Bake Cookie Recipe

I have been making these cookies for many years and have seen and followed a variety of recipes. Sometimes they turned out dry, sometimes they didn’t set up at all, and other times they were the so delicious that they never made it to the cookie jar!

The two biggest secrets to make sure that these cookies are award winning every time is all about the timing. First of all you will see many recipes that calls for you to boil the mixture from anywhere from 1-3 minutes. They don’t tell you that you should start timing the boil when it is at a full and rapid boil, not when you first start to see bubbles. We NEVER go over 1 minute and 15 seconds when boiling, otherwise you end up with too dry of a mixture that results in crumbling cookies.

The second secret may seem silly, but it holds true every time – Do not make these cookies when it is raining outside. The change in the atmosphere does something that causes the cookie mixture to fail to set properly. Sounds crazy, but don’t risk it.

Pistachio Salad

Cheesy Chicken Crescent Supper

Red Velvet Waffles

◄ Pumpkin Crunch Cake ►

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts:

1 boneless skinless chicken breast

2 tablespoons cream cheese

1 tablespoon green onion, Chopped

2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

The Best Mexican Beef Casserole Ever

Sweet Garlic Chicken

The Famous Ritz Carlton Hotel 1920's Tea Room Lemon Pound Cake

Crispy Cheddar Chicken

Cheesy Garlic Tomatoes

Slice your Tomatoes and place on a baking sheet. 
Top with Garlic, Parmesan, Bread Crumbs, Salt and Pepper. 

Bake at 425 for about 10 minutes - 

excellent side/snack 

Peach Salsa

Makes 2 cups

Read the original post here.

Ingredients
4 peaches, in a 1/4″ dice
juice of 1 lemon or 2 teaspoons red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
pinch red pepper flakes
3 tablespoons chopped fresh herbs: cilantro, basil, or mint, or a combination
generous grind of black pepper

Combine the peaches, lemon juice, sugar, salt, red pepper flakes, 2 tablespoons of the herbs, and the black pepper. Stir to combine.

Cover and refrigerate for at least an hour, and up to several hours. Taste for salt, and add more lemon juice or sugar to make the salsa as sweet or tangy as you like it.

Serve with grilled meats, on sandwiches, or in a taco spread.

Pound Cake

Peach Cobbler

This is the best Peach Cobbler I've ever had" - get used to hearing that at every party you bring this to 

Bowl 1 - combine Peaches, Lemon Juice, and Vanilla Extract
Bowl 2 - stir Flour, Sugar, Baking Powder, Cinnamon, and Salt - then whisk in Milk and Vanilla Extract

Melt Butter in a baking dish and pour "Bowl 2" over it. Then spoon "Bowl 1" evenly over the batter. Bake at 350 for 40 minutes, take out, sprinkle with sugar and bake for another 15 - serve with Ice Cream... obviously 

Ingredients

2-3 cups of peeled and sliced ripe peaches (about 7-8 small peaches)
juice of half of a lemon
1/2 teaspoon vanilla extract
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
dash of salt
1 cup skim milk
1/2 teaspoon vanilla extract
1/4 cup sugar (sugar in the raw)

Directions

1 - Preheat the oven to 350°F.
2 - Place the butter in an 8 inch square baking dish.
3 - Stick the butter in the oven to melt.
4 - Once melted take the butter out.
5 - But, while the butter is in the oven, in a small bowl combine the peach slices, lemon juice and 1/2 teaspoon vanilla extract. Set aside.
In larger bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
6 - Whisk in the milk and vanilla extract.
7 - Pour the liquid over the flour mixture and stir together. Don’t over mix.
8 - Pour the batter onto the butter in the baking dish.
9 - Spoon the peaches evenly over the batter.
10 - Bake for 40 minutes.
11 - Sprinkle the top with the sugar and bake for another 15
minutes until golden brown.

Rotel Cups

Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

Chick Fil-a's honey roasted bbq sauce

Linda Severin asked for this recipe on FB.....
Can't wait to try it.


INGREDIENTS:
½ cup Vegetable Oil
¼ cup Honey
1 Tbl. Grey Poupon Dijon Mustard
1 Teas. Ketchup
1 Teas. Granulated Sugar
¼ Teas. Paprika
½ Teas. Salt
⅛ Teas Ea. Black Pepper,garlic Powder,onion Powder
2½ Tbl. White Vinegar
½ Teas. Concentrated Hickory Liquid Smoke Flavor
¼ Teas. Lemon Juice
1 Egg Yolk
1 Teas. Water
1 Tbl. Cornstarch

DIRECTIONS:
In a saucepan combine all ingredients up to and including onion powder,over medium heat until boiling; stir well. Remove from heat. Cool,uncovered for 10 minutes. Add vinegar, smoke flavoring and lemon juice.

Whisk egg yolk and water together until pale yellow.;Whisk in the cornstarch until dissolved.

Drizzle the cooked sauce into the egg mixture, while whisking =so egg does not curdle. This will make a thick creamy emulsion that will prevent the oil from separating. Cover and chill until needed. Makes 1 cup.