Dutch Oven Peach Cobbler

RECIPE:

1 box cake mix (white or yellow)
ingredients cake mix asks for except for water (i.e. eggs, oil) in place of water, use peach juice from canned peaches.

1 large can sliced peaches
1 stick butter
1 cup brown sugar

Instructions:

Mix cake mix in separate bowl.
In  Dutch oven melt butter and brown sugar and stir over heat until bubbly and they have caramelized. Remove Dutch oven from heat, layer drained peaches, and mixed cake mix.
Put lid on Dutch oven, place directly over hot coals with 5-6 hot coals on Dutch oven lid.  Cook approx. 15-20 minutes or until done.  Remove from heat.  Cut the sweetness with whipped, or ice cream as it is very rich.

Peanut Butter Chocolate No Bake Cookies

RECIPE:

This is a time tested family recipe. This recipe is perfect all year round, but especially in the summer if you don't want to use your oven.

Recipe:

2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup unsalted butter
1 teaspoon pure vanilla
1/2 teaspoon salt
1/2 cup peanut butter
3 cups oatmeal

Instructions:

Mix sugar, cocoa, milk and butter in sauce pan on medium heat until it boils.  Let boil for one minute (1!) (not more or they are dry and crumbly).  Remove from heat stir in peanut butter, salt, vanilla and oats.
Drop by tablespoon on wax paper.  Let cool.
This is a tried and true recipe.  Believe me, we have tried it over and over and over and over...

Minute Fudge Frosting

 Minute Fudge Frosting:

2 cups sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 sq. unsweetened chocolate (2 oz.) cut up
1/4 teaspoon salt
1 teaspoon vanilla

Mix all ingredients except vanilla in saucepan. Stir over low heat until chocolate and shortening melt.  Bring to a full rolling boil, stirring constantly.  Boil 1 minute. (220degrees).  Remove from heat and beat until lukewarm (120 degrees). Stir in vanilla.  Beat until a smooth consistency.  Enough for two 8 or 9" layers or 13x9" oblong cake.

Fudge Brownies

 FUDGE BROWNIES

1/2 cup butter 
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts
1/4 teaspoon salt

1. Grease an 8x8x2-inch baking pan; set aside.  In a medium saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar, and vanilla.  Using wooden spoon, beat lightly just till combined.  Stir in flour and nuts.
2. Spread batter in prepared baking pan.  Bake in a 350 degree oven for 30 minutes.  Cool in a wire rack.  Cut into bars.  Makes 24 brownies.

Zucchini Bread

 ZUCCHINI BREAD

Recipe:

3 eggs
1 cup vegetable oil
2 cups granulated sugar
4 cups grated zucchini
3 teaspoons vanilla
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
1 cup nuts (optional)

Combine eggs, oil, sugar, zucchini and vanilla. In a separate bowl, combine the dry ingredients then add gradually to the wet mixture. Coat loaf pan with cooking spray and pour batter in until about 12-3/4 full. Bake at 350 F for 60 minutes or until toothpick comes out clean. Makes about 3 loaves.

Fruit Crisp

 

FRUIT CRISP

4 cups fruit chopped or sliced.

Cream together:

1/2 cup butter, softened

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 cup all purpose flour

3/4 cup rolled oats
nuts (optional)

Mix and sprinkle over fruit:

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup sugar

1/4 cup water

Layer fruit in bottom of 8x12" baking dish. Pour wet mixture over fruit, then, with hands, crumble dry mix over fruit. Add nuts if desired. Bake at 350 F for 40 minutes. Serve warm with whipped cream or ice cream. 

Makes 8-10 generous servings.

Mug Brownie

 

Brownies in a Mug

Ingredients:

Serves: 1

Yield:1 brownie

• 2 tablespoons butter, melted
• 2 tablespoons water
• 1/4 teaspoon pure vanilla extract
• 1 dash salt
• 4 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 4 tablespoons unbleached all-purpose flour

Directions:

1. 
   
   In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
2. 
   
   Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3. 
   
   Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
4. 
   
   Enjoy with a spoon. Careful brownie will be hot.

Homemade Powder Laundry Soap

 

Homemade Powder Laundry Soap

 Ingredients:

1 grated/shaven bar Fels-Naptha

1 cup Borax Laundry Booster

1 cup Arm and Hammer Washing Soda

Grate Fels-Naptha and mix thoroughly with washing soda and Borax Laundry Booster.  Use 1-2 Tablespoons per load.

Homemade Enchilada Sauce

 

Enchilada Sauce

2 Tablespoons Vegetable Oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1 8 oz can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

1. Heat oil in large 2-Qt saucepan; stir in flour and chili powder; cook for 1 minute.
2. Add remaining ingredients.  Bring to a boil and simmer for about 10 minutes.

Hummingbird Cake

 

Hummingbird Cake

 

1 package (18.25 oz) plain yellow cake mix

 1 can (8 oz) crushed pineapple packed in juice, undrained

2 medium or 3 small ripe bananas, peeled and mashed (1 cup)

1/2 cup water

1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Cream Cheese Frosting

1/2 chopped pecans, toasted

 Preheat oven to 350 degrees F.  

Lightly grease two 9 inch round cake pans with solid vegetable shortening, then dust with four.  Shake out excess flour.

Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla and cinnamon in a large bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and the fruit well blended.  Divide the batter between the prepared pans, smoothing it down with the rubber spatula.  Place the pans in the oven side by side.

 

Bake until golden brown, about 30-32 minutes. Cool them on wire racks.

Prepare the cream cheese frosting. 

When cakes have cooled completely, frost with frosting and top with toasted pecans. (or toasted almonds if you don't have pecans and don't want to run to the store...again.)

 

 Cream Cheese Frosting

 1 package cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

3 3/4 cups confectioners' sugar, sifted

1 teaspoon pure vanilla extract

Place cream cheese and butter in large mixing bowl.  Blend with an electric mixer on low speed until combined, 30 seconds.  Stop the machine.  Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.  Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.