mini peach cobbler recipe

Mini Peach Cobbler Recipe

Preheat oven to 350˚F.
1 cup sugar
1 cup flour
... 2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Don't forget a dollop of vanilla ice cream...YUM!

Double Chocolate Coca Cola Cake

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hop...e you get a chance to make this one.

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

CREAM CHEESE CHICKEN ENCHILADAS

 Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Slow Cooker Bacon and Corn Chowder

               

 

 

 

 

Prep Time20 min

• Total Time4 hr 50 min
• Servings4

Ingredients

1/2

lb bacon, cut into 1-inch pieces

2

cups cubed peeled potatoes

2

cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

1

medium onion, chopped (1/2 cup)

1/2

cup chopped carrots

1/2

cup chopped red bell pepper

1

can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce

1

can (14.75 oz) Green Giant® cream style sweet corn

1

tablespoon sugar

1

cup milk

 

     

Directions

• 1 Spray 6- to 7-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Discard drippings.
• 2 Place bacon in slow cooker. Add remaining ingredients except milk; stir to combine.
• 3 Cover; cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper.

EXPERT TIPS

Expert Tips

Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired.
If corn is in season, use fresh corn cut from the cob instead of frozen.

CREAM CHEESE CHICKEN ENCHILADAS

CREAM CHEESE CHICKEN ENCHILADAS

Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:
1.Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2.In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3.In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4.Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
5.Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Creamy Southwest Chicken and Corn Chowder

 

 

 

• Prep Time10 min
• Total Time30 min
• Servings6

Ingredients

Chowder

1

bag (24 oz) Green Giant® Valley Fresh Steamers® Value Size Niblets® frozen corn & butter sauce

1

bag (19 oz) Green Giant® Valley Fresh Steamers® Value Size frozen roasted potatoes with garlic & herb sauce

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

1

cup Progresso® chicken broth (from 32-oz carton)

2

cups shredded cooked chicken

1

can (4.5 oz) Old El Paso® chopped green chiles

1

can (12 oz) evaporated milk

Toppings, If Desired

Sour cream

Chopped green onions

 

Directions

• 1 Cook frozen vegetables as directed on bags, using minimum cook time.
• 2 In 6-quart saucepan, heat oil over medium heat. Cook onion in oil until tender. Add remaining chowder ingredients including cooked vegetables with sauce. Heat just to boiling, stirring frequently. Reduce heat to low; simmer uncovered about 20 minutes or until vegetables are tender.
• 3 Serve hot with toppings.

EXPERT TIPS

Expert Tips

Also top this flavorful chowder with tortilla chips.

Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork in the Slow Cooker
I of course will try it with Diet Dr. Pepper :)

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans...) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

NILLA-Banana Cookie Balls

• 30 min prep
• 1 hr 30 min total
• Makes 3 doz. or 36 servings, 1 cookie ball each.

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 60 NILLA Wafers, finely crushed (about 2 cups)
• 1/3 cup mashed ripe bananas
• 3 pkg. (4 oz. each) white chocolate, melted
• 8 drops yellow food coloring
• 1/3 cup finely chopped pecans
• 2 oz. semi-sweet chocolate, melted

Instructions

• Mix cream cheese, cookie crumbs and bananas until well blended.
• Shape into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.