Easy Dutchovenless FRESH PEACH COBBLER (THE BEST)

I made this tonight with my fresh yummy peaches from the Bishop's storehouse- someone nice brought them down from UT and we bought them for $1.00/lb. So worth it...

** I doubled the topping for more cake and then sprinkled cinnamon and sugar on top of it right after baking it.

FRESH PEACH COBBLER by Carolyn (Allrecipes.com)

INGREDIENTS

• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 4 cups fresh peaches - peeled, pitted and sliced
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons shortening
• 1/2 cup milk

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

49 Layer Delight!

As my awesome father-in-law calls it! His face gets all school-boyish, no more like school-girlish, and he gets that twinkle in his eye and squeals about 49 layer delight when anyone so much as hints about 4-layer delight. My mother-in-law figured out what he liked real quick. So here's the recipe. We have been craving it ever since they were here and I made a half batch for their anniversary. Enjoy!

FOUR LAYER DELIGHT

1 1/2 c. flour 1/2 c. chopped nuts 1 stick butter Mix flour and butter into coarse meal, add nuts. Press in 9x13 baking dish. Bake 15 minutes, 350 oven. Cool. STEP 2: 8 oz. cream cheese, softened 1 c. Cool Whip 1 c. powdered sugar Mix Cool Whip and powdered sugar. Add cream cheese. Spread evenly over crust. STEP 3: 2 pkgs. instant pudding, vanilla or vanilla and chocolate, or 2 chocolate Mix this with 3 cups cold milk. Mix until thick and spread over 2nd mixture. STEP 4: Top with Cool Whip and refrigerate several hours.

My Favorite Chocolate Recipes

So I just taught a class on some of my favorite chocolate recipes for the ladies in my church. By no means am I an expert, but it was a lot of fun. I tried to get these on here before Easter, but blogger wouldn't cooperate. I guess I am going to have to re-type everything because it doesn't seem to like text copied from Word. So here goes... Let me know what you think if you decide to try any. There are all pretty easy, just don't blame me for increased padding on your hips :) (evil laugh)!This is the plate of various chocolate treats I took to our family get together.(It turns out we have quite a bit of extended family on Luke's side living in Vegas so that is fun. They are so nice to include us right of the bat!) I joked that I had trouble making friends so I had to "buy" my friends with chocolate. *A secret I will always cherish: You can never lose with chocolate!

Chocolate Peanut Butter Ritz Crackers: Sandwich peanut butter between two Ritz crackers and dip in chocolate. Set on wax paper to harden. Can decorate before cool. Whalah: win/win situation= sweet + salty!

Oreo Suckers: Double stuff oreos work best but can do it with normal too. Open oreos. Dip sucker stick in chocolate and insert into cream filling almost half way up and then replace top of cookie. Let harden. Then dip sucker cookie in chocolate and set on wax paper. Decorate and embellish with sprinkles, candies, etc. before it hardens. Can also decorate with differently colored chocolate after it sets. These make really fun and easy gifts. I did mine for baby shower favors. The ladies all loved them. Yummy!
Cake Pops: Follow directions to make cake balls (below) but form into desired shape. Insert sucker stick dipped in chocolate a little less than half way into ball. After cooling for several hours, dip sucker in chocolate and roll and tap excess off. Let stand in styrofoam block. Decorate with candy pieces, crystals, etc. using chocolate or corn syrup for glue. See www.bakerella.blogspot.com for cute ideas. Here is a picture of her Easter ones:

Here is a picture of my first try at cake pops. It was hard to get the eggs shaped pretty. I didn't cool them long enough. And I didn't have a paintbrush to paint the corn syrup on straight, but oh well they turned out cute and yummy still. I definitely need a lot more practice to even come close to bakerella's. Maybe next holiday. For now I am chocolated out- if that can even be possible.

Here are my favorite chocolate candy recipes:

I got these from Bakerella's Website too. I haven't tasted these exact ones but I can't wait to try them. We did strawberry cake mix with white chocolate at our class and they were soo yummy. I also took them to an Easter get together last Saturday and they were a huge hit. No matter what they turn out like, you know they will be eaten!!


And LASTLY: CHOCOLATE BOWLS!!!!

Blow up small balloon to desired bowl size and dip in warm NOT HOT melted chocolate. (I did it when my chocolate was too hot and YES... my balloon POPPED all over me and my kitchen. I am still finding harden chocolate splatter. I didn't know why and so I tried again and... duh! it popped again. That's when it hit me that the hot chocolate melted the balloon. So to avoid Hollie's blunders, let chocolate cool a little first.) You can coat balloon however you want i.e. jagged like cracked egg, use spoon to make lattice/lacey edge or just a cute diagonal dip. Just make sure you get it thick enough or balloon will not peel away from it.
After dipping. Put small disk of chocolate on wax paper and set balloon on it. Then stick in freezeer for 10 minutes. After hardened, take out and poke small hole in top with pin and let it self-deflate. Don't let it POP because your balloon will break. Pull balloon away from sides of bowl and tada... chocolate bowl deluxe!! Fill with treats, fruit, or ice cream. So fun and easy to make with kids too.

Put this ice cream bowl on a plate and drizzle chocolate syrup over the top and running onto the plate and you would have aestetically delicious dessert. TryThe next kind I want to try is this lattice bowl by wrapping the inside of a bowl with plastic wrap and then drizzling melted chocolate back adn forth over it. Can't wait to try it. It would be cool in brown and white chocolate together. * I used chocolate almond bark, white and brown, for all of these recipes except the reeses. It uses chocolate chips. Melt it in 30 second intervals stirring in between. Never add water or water based food coloring. Can add vegeatable oil to thin out if needed.
** And since I am working with food storage in my church, I just have to add that comfort foods (i.e. chocolate) are important too. But definitely not #1 priority, just #2- right after water! (don't believe me on this)