Peach Cobbler in the Crock Pot

Dump into the crock pot and stir together:

2/3 cup water
1 1/3 cup sugar
3 tsp lemon juice
5~6 cups of fresh peaches

Cover and Cook on LOW 4 hours {stirring occasionally}

Separate bowl, mix for topping:
2 cups flour
8 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1 TBSP cinnamon

Cut in 1 stick butter (1/2 cup) - it will be crumbly
Stir in, just until moistened: DO NOT mix with a hand mixer

1/2 cup milk
2 beaten eggs

Drop TBSP size mounds on top of the hot fruit mixture - single layer, evenly spaced. Cover and cook on HIGH for another 30~45 minutes. It will not brown, but will be cooked. Check with a toothpick to see if crust is ready! {If toothpick comes out clean} Serve warm with vanilla ice cream

Chocolate Coca Cola Cake

**Recipe found on Pinterest**

Preheat oven to 350* and grease a 9X13 pan
Mix:
2 cups of flour
2 cups of sugar
1/2 tsp. slat
1/2 tsp. baking soda**
1/2 tsp cinnamon

**This has been made with baking powder or baking soda, either one works, powder was in the recipe, but soda gave better results

in a sauce pan over medium high heat stir this up good until it boils
1 cup of butter 1/4 cup unsweetened cocoa powder
1 cup coca cola
1/2 cup buttermilk

remove from heat and add to the flour mixture and mix together until combined.
Add:
2 eggs
1 tsp. vanilla extract

Mix all together, pour in the pan and bake for about 30 mins {do not over bake}
When cake is nearly done make the glaze by mixing these ingredients in a saucepan:
1/2 cup butter
1/2 cup coca cola
1/4 cup unsweetened cocoa powder
once that boils, remove and slowly stir in 4 cups of Powder Sugar until nice and smooth.
*optional: add a cup of chopped pecans or walnuts and give it a good stir

Once the cake is done baking {toothpick comes out clean} then you pour the glaze mixture over the top of the HOT cake.
Let it set for a bit to cool down, then cut and enjoy!!!
YUMMY either cool or HOT!!! 

Chocolate Crepes with Raspberry Sauce

YUMMY VALENTINE RECIPE!!!! 
Ingredients:

• 1 cup fat-free milk
• 1/2 cup fat-free evaporated milk
• 2 egg whites
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup plus 1/3 cup sugar, divided
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 4-1/2 teaspoons cornstarch
• 1 cup water
• 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 teaspoon confectioners' sugar

Directions:

• In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
• In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
• Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
• Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
• Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.

Peanut Butter Pie

1/2 Cup peanut butter (soy butter also works for allergies)
8 oz cream cheese, softened (I used neufchatel)
1 Cup powdered sugar
1/2 Cup milk
8 oz whipped topping
9" graham cracker crust
Hershey's (or favorite) chocolate syrup

Mix cream cheese with hand mixer until fluffy.
Blend in peanut butter & powdered sugar. Mix well.
Slowly add milk.
Fold in whipped topping.
Put in crust.
Freeze until set.
Drizzle chocolate syrup over top
Serve & enjoy.

*Recipe from food.com, altered to taste

Pretzel Jell-o Salad

1 cube butter or margarine
3 Tbs. sugar
2 cups pretzels (broken up)
1 (8 oz.) cream cheese
1 cup sugar
1 (8 oz.) cool whip
1 large pkg. Raspberry Jell-o mix (you can use Strawberry as well)
2 cups boiling water
2 1/2 pkg. (12 oz.) frozen raspberries (do not thaw; include juice)
(If you don't like Raspberries this is good with Strawberries as well)

Melt butter and sugar together.  Mix in with broken up pretzels. Spread into 10x13 inch pan.  Bake at 350 for 7 minutes. Combine cream cheese, sugar, and cool whip.  Spread over baked pretzel mix. Pour Raspberry Jell-o mix into 2 cups of boiling water.  Add the frozen raspberries to the Jell-o mixture.  Pour over pretzel and cream cheese base and refrigerate until set.

*Submitted by My SIL Tara Braegger

YUMMY Peach Cobbler

Here is a simple recipe for all of you who are having a hard time trying to figure out what to do with all your extra peaches
I am not sure who gave me this recipe, so if it was you let me know so I can give proper credit!!! :)

1/2c. butter
3/4 c. milk
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3 1/2 c. sliced peaches
1/2 c. sugar (reserve)

Melt butter in a 9 X 13 pan. Mix sugar, flour, baking soda, and milk. Pour over butter, but DO NOT stir with the butter!!! Place peaches over the batter. Sprinkle with the 1/2 c of (reserved) sugar.
Bake for 30~45 mins or until golden brown in an oven preheated to 350*
Serve warm with a scoop of vanilla ice cream!! YUMMY!!!!

JELL-O CAKE

Bake your favorite kind of cake and let cool.
Mix 1 pkg. of Strawberry jell-o like the directions say.

Poke holes in the top of the cake with a fork, and then pour the jell-o over the top of the cake. Chill for 2 hours.
Top with fresh Strawberries and cool whip and serve!!

(You can do any flavor of jello and fruit)

Simple Ice Cream Sandwiches

2 chocolate chip cookies
a spoonful of vanilla ice cream
Put the ice cream on one of the cookies and smush together!!

Yummy treat for the warm heat!!

Hot Fudge Pudding Cake

3/4 C sugar
1 C flour
1 Tbls. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/3 C milk
1/3 C melted butter
1 1/2 tsp. vanilla
1/2 C brown sugar
1/2 C sugar
4 Tbls cocoa
1 1/4 C hot water

Preheat oven to 350.
Combine 3/4 C sugar, flour 3 T. cocoa, baking powder, & salt.
Blend in milk, melted butter & vanilla.
Beat until smooth.
Pour into 8x8 or 9x9 pan.
Combine brown sugar, 1/2 C sugar & 4T. cocoa.
Sprinkle evenly over top of batter.
Pour hot water over top.
DO NOT STIR!!!
Bake 40 minutes or until center is almost set.
Let stand 15 minutes.