Peach Hand Pies

 

Ingredients:

• 2 boxes (14.1 oz each) refrigerated pie crust
• 1 can (21 oz) peach pie filling
• 1 tsp cinnamon
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 egg white, beaten

Directions:
Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).

My Grandmother’s Fresh Peach Cobbler

 

Ingredients:

• 1/4 cup melted butter
• 1 cup flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 3/4 cup milk
• 5 -6 peaches, sliced
• 3/4 cup sugar

Directions:

1 Preheat oven to 350°.
2 Pour melted butter into an 8×8 pan.
3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4 Pour over melted butter.
5 Cover with peach slices.
6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Smothered Pork Chops

Ingredients:

• 1 cup flour
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 tsp red pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 thin pork chops
• 2 Tbsp bacon fat
• 2 Tbsp olive oil
• 2 cups buttermilk

Directions:
Chopped fresh parsley or green onions, for garnish, optional
Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.
Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.
Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.
Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Crockpot Beef and Broccoli

 

Ingredients

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons cooled sauce from the crock pot after being cooked
• Fresh broccoli florets (as many as desired)
• Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice. Brown is best for your health!!

GERMAN CHOCOLATE CAKE

 

INGREDIENTS:

• 1/2 cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting

• 1 cup sugar ( 1 1/2 cups)
• 1/2 cup butter ( 3/4 cups)
• 1 cup evaporated milk ( 12 oz. can)
• 1 teaspoon vanilla ( 1 1/2 tsp)
• 3 egg yolks ( 4 egg yolks)
• 1 1/3 cups flaked coconut ( 2 cups)
• 1 cup chopped pecans ( 1 1/2 cups)

DIRECTIONS:

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

COCONUT MACAROONS

 

Ingredients:

• 5 1/4 cups coconut flakes
• 1 (14 ounce) sweetened condensed milk
• 2/3 cup all purpose flour
• 2 tsp vanilla extract
• melted chocolate (optional for dipping)

Instructions:
Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.
Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.
Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.
Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

How To Make Oreo Delight

 

Ingredients & Directions:

• 1 pkg of regular oreos
• 8 oz cream cheese softened
• 1 large pkg chocolate instant pudding
• 6 T melted butter
• 16 oz cool whip
• 1 c powdered sugar
• 2 ¾ c milk
• Crush cookies
  Save about 1 c to sprinkle on top

In small bowl mix remaining crumbs with butter
Press crumbs/butter mixture into bottom of a 9 x 13 cake pan to form crust
Make chocolate pudding according to package directions and let it set up in the fridge
Using electric mixer, mix half cool whip, softened cream cheese and powdered sugar in large bowl
Spread the cool whip/cc/sugar mixture on top of the oreo crust
Spread the pudding over the cool whip layer, then the remaining layer of the cool whip mixture on top of that
Refrigerate until ready to serve..
ENJOY!!!