Peach Cobbler

1/2 cup butter
2 (15.25 ounce) cans sliced peaches in heavy syrup
1 cup sugar
1 cup self rising flour
2/3 cup milk

Preheat oven to 425 degrees.  In a 9x9 inch baking pan, place butter.  

Put the baking pan in the oven until butter melts.  

Add peaches with the juice to the baking pan.  

In medium bowl, sugar, flour, and milk.  Mix well.  

Pour over peaches. 

Bake 40 to 50 minutes or until golden brown on top.

This is a recipe from my childhood.  It reminds me of summertime, and I am so ready for winter to be over!  We have had a lot of snow in New Mexico.

Snow in our yard.

The shelves at the grocery store are looking a little bare, and the produce that is there looks a little wilted and damaged.

But this dessert brought a smile to my face along with happy memories of my Mom baking this recipe for us when we were kids.  I love you Mom!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Thanksgiving Desserts

 

 Frozen Harvest Pie 

2 (9 inch) graham cracker crusts

1 quart Butter Brickle or vanilla caramel ice cream, softened

2 cups canned pumpkin pie mix

2 (8 ounce) containers frozen whipped topping, thawed

In large bowl, combine ice cream, pie filling, and 1 cup whipped topping.  Mix well.  Pour into crusts.  Freeze 15 minutes.  Spread remaining whipped topping over pies.  Freeze at least 2 hours.  Garnish with cinnamon and candy if desired. 

 

No Bake Pumpkin Pie

1 (14 ounce) can sweetened condensed milk
1(.25 ounce) packet unflavored gelatin  
2 eggs
2 cups canned pumpkin pie mix
1 (9 inch) prepared graham cracker pie crust

In large saucepan, combine sweetened condensed milk, gelatin, and eggs.  Mix well.  Over medium low heat, cook mixture 10 minutes, stirring constantly.  Remove from heat.  Add pumpkin pie mix.  Mix well.  Pour into pie crust.  Refrigerate at least 3 hours.  Keep refrigerated until time to serve.

This no bake pumpkin pie recipe has a creamy texture instead of the firmer texture of the baked version.  When I tested it on friends, it was a big hit!  I should have made two pies, because almost everyone wanted seconds.

 

This year has gone so fast!  I can't believe Thanksgiving is next week. I have received a lot of requests for easy Thanksgiving desserts so I decided to re post two of my favorites.  I am having trouble deciding which one to make this year so I think I will make both.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

 

Hokey Pokey Cake

1 (16.5 ounce) box chocolate cake mix
1 (5.1 ounce, 6-1/2 cup servings) box vanilla instant pudding mix
1 (8 ounce) container whipped topping
1/2 cup chopped nuts or candy pieces

Prepare cake according to package directions.

Cool cake. Using the end of a wooden spoon, poke holes in the cake.  

Prepare pudding according to package directions.  Pour over cake. 

Cover, refrigerate until time to serve.  

Spread whipped topping over cake.  Sprinkle candy or nuts over top. 

My mom used to make this cake when I was a kid.  It was always a big hit back then and it still is today.  Take this yummy cake to a potluck and you are sure to receive lots of complements. 

My new cookbook will soon be available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

 GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!