Slow Cooker: Peach Cobbler

There's nothing like fresh peaches in the summer time. There's nothing quite like peach cobbler. Yum! I found a recipe for slow cooker apple crisp/cobbler online and thought I would adapt it into Peach Cobbler instead (who's complaining right?). It turned out so moist and yummy! I will have to make it again to get a picture of it because it was gone before I found my camera! The only change I would make to it now is add more peaches... there wasn't quite enough for my liking...

{ingredients}
canned, sliced peaches (I used 1 29 oz can. but next time I will use more.- though the moisture of one can was just about right.)
1 dry yellow cake mix
6 Tbsp butter - melted
ground cinnamon to taste.

{directions}
1. In a 4-5 quart slow cooker add your peaches. (just dump it in. juices and all!)
2. next you add the cake mix on top. (do not mix it in.)
3. evenly poor (or spoon on) butter over the cake mix. (again, no stirring!)
4. sprinkle some cinnamon on top of the pile**
5. Cover and cook on High for 4 hours. (Do not mess with it. Don't even lift the lid for a sniff. It lengthens the cooking time. And don't worry, after 4 hours it will look like its supposed to. Even at 3 1/2 hours it might look like it needs something. Just trust the cooker to do its job!)

Side note: you want your slow cooker to be at least 1/2 full or just over. Too much or too little will result in less-than-desired results...

**you could also stir in some cinnamon to the dry cake mix before putting the cake mix in if you want it spread through out the cake a little more evenly. But if you spread it out evenly on top, you still get the cinnamon goodness!

Now enjoy! Yum!

The Unsuspecting Crowd

They say you should never serve something you haven't made before to guests at a party. . . . . After being invited to my nephews wedding (yeah!!) I asked if there was anything I could bring and I was assigned a salad. I chose to bring a pasta salad that I had tried recently at a neighborhood bar-b-que. I then started planning the salads I wanted to "try". I decided that if I had one that I was pretty sure would be eaten, then I could bring others that might actually be a flop ;-)

The nice thing about a Pasta salad is that each recipe is similar and you can exchange ingredients if you want. They all call for some shape of pasta, different add ins, and some kind of dressing. This one calls for Caesar dressing. and pine nuts. I haven't used either of those in a pasta salad before so I wanted to give it a try.

Tri Color Pasta Salad

12 oz. tri colored rotini, cooked and drained

3 roma tomatoes, diced I used grape tomatoes cut in half

1 can black olives, sliced

1/4 c. red onion, finely diced

3/4 c. parmesan cheese

6 fresh basil leaves, julienned

4 T. basil pesto I mixed it in with my dressing the first time I made it--forgot it the second time

2/3 c. creamy caesar dressing

1/2-1 c. pine nuts, toasted

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts just before serving.

I didn't realize they would be serving fresh fruit or I wouldn't have done this next salad, but I was trying to think of something fun for those that might not be able to eat the pasta salad. This is one that I have wanted to try. Simple, but different. It is kind of like eating a helping of fruit (all grapes) with a yummy fruit dip slathered all over it.

Best Grape Salad

2 lbs. green seedless grapes these were sour so I only used red

2 lbs. red seedless grapes

8 oz. sour cream

8 oz. cream cheese, softened

1/2 c. granulated sugar

1 tsp. vanilla

Topping ingredients

1 c. brown sugar

1 c. chopped pecans

Wash and stem grapes. Mix sour cream, cream cheese, white sugar and vanilla until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and pecans. Sprinkle over top of grapes to cover completely. Chill overnight

I wasn't sure about adding the topping, but if you got a bite with the brown sugar and pecans, it was definitely a bonus. I didn't use a cup of each. I just sprinkled some brown sugar on top (about a fourth of a cup) and then sprinkled pecans on top until it looked like enough.

This next recipe I have wanted to make for a long time. I bought the ingredients once before and chickened out. Even though I had tasted it, (just a bite) the list of ingredients do not sound like they would make something you would want to eat. After eating mine, I went back for more and it was gone! Several asked for the recipe! Don't be afraid to try this one. (In fairness, I will tell you that my husband did not like this one at all. He didn't like the flavor of the fritos)

Chili Cheese Frito Salad

3 (14 oz.) cans of corn, drained see note below

1/4 of a red pepper, diced

1/4 of a green pepper, diced

1/4 of a red onion, diced

1 c. grated cheddar cheese

1 1/4 c. mayonnaise

1 (9 1/4 oz.) bag chili cheese fritos

Combine corn, peppers, onion, cheese and mayo in a bowl. Measuring is not really necessary in this recipe. Add each item until it looks like enough. I think I used more corn and peppers, but not as much cheese. Place in refrigerator until ready to serve.

Just before serving, mix in the fritos. (I put my cheese in at this time also) Enjoy and eat it all. This does not make a good leftover because the fritos get soggy.

Note: I couldn't bear to use canned corn because I like the frozen sweet corn you can get at Costco or Sams (it tastes so fresh), so that is what I used. I cooked it in the microwave until it was warm so I could drain any moisture off of it. I then put it in the fridge and mixed in the other ingredients after it was cold again.

Mexican Fruit Salad

{I got this recipe at one of the Macey's classes a while back. I can't remember which one. It was one recipe that I had to make as soon as I learned it (and have made multiple time since). There are so many delicious flavors that dance on the taste buds to make for an exciting adventure! If you don't believe me, you should try it for yourself... really... its THAT good.}


sorry, this is the best picture I have. Taken last year... on my phone...

{ingredients}
3 red apples- unpeeled, cored, and cut into wedges {or little chunks--3 can seem like a lot some times I only put in 1. It depends on what else I end up putting in.}
1/4 c. lemon juice or fresh lime
2 avocados {the avocados make all the difference in the world. but if you don't like them, don't include them.}
3 oranges- peeled and sliced crosswise {3 can seem like a lot.
1 pineapple- peeled, cored, and cubed
1 pt. strawberries- cleaned and halved {or sliced}
1 bunch of red leaf lettuce- washed and shredded {the red leaf gives a little more color. It can be green lettuce if you really want.}
3/4 c. coconut- grated {I don't like it so I don't put this in}
2 Tbsp. sunflower seeds

{each time I make it is a little different. I stick with the main ingredients (apples, oranges, avocados, strawberries, and lettuce) but you can substitute, replace, or just omit anything you want. although I wouldn't suggest adding bananas... mangoes are delicious in this recipe. Also, the amount can differ depending on what else is added. Usually I only add 1 1/2 apples....}

{directions}
1. toss apple wedges in lemon juice and set aside.
2. Peel avocados and cut into wedges, toss in remaining lemon juice and set aside.
3. Group apples, avocados, orange slices, pineapple and strawberries on a bed of lettuce.
4. Sprinkle coconut and sunflower seeds over fruit.
5. Serve with Lime Dressing drizzled on top.

**your recipe card!

{Lime Dressing}

{ingredients}
1 c. sugar
1/4 c. water
1 tsp. lime zest
juice of 2 fresh limes

{directions}
combine sugar and water in saucepan; bring to boil stirring occasionally. Remove from heat; stir in lime zest and juice. Cool and refrigerate several hours before serving.

**bonus card! :) Just for you! **