1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
From Southern Living
1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
From Pioneer Woman
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips
Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers. Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely. Lift from pan using foil edges; cut into bars and enjoy!
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving.
1 pkg Lemon cake mix
1 stick butter
1 box powdered sugar
8 oz cream cheese, softened
Mix first three ingredients and press into prepared 9×13 pan. Moisten fingers so mix does not stick to fingers.
Combine remaining ingredients together and pour over crust.
Bake at 350° for 45 minutes. Cut when cool.
From Deanna King.
1 box cake mix
2/3 cup vegetable oil
1 8 oz sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13×9-inch pan, or spray with baking spray with flour.
In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.
Yield: 12 servings
From Betty Crocker
20oz can crushed pineapple
21oz can prepared cherry filling
18.25oz package yellow cake mix
1/2 cup chopped pecans
1/4 cup canola oil
1 cup water
Preheat oven to 350o.
Grease 8x13x2 baking dish with cooking spray.
Dump in pineapple, spread evenly.
Dump in cherry filling, spread evenly.
In a separate bowl, stir together cake mix, oil and water just enough to blend. Pour over fruit. Sprinkle with pecans. Bake 40 minutes.
1/2 pound butter (2 sticks)
1 pound can Hershey’s chocolate syrup
5 large eggs
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 c. Crisco
3 c. sugar
3 c. plain flour
1 c. milk
Mix butter, Crisco and syrup. Add sugar and blend. Add eggs one at a time, beating after each. Sift flour and powder, add alternately with milk and vanilla.
Start in cold oven. DO NOT OPEN for 1 hour. Bake approximately 1 1/2 hour at 325o.
2 boxes instant vanilla pudding
4 cups cold milk
8 medium ripe bananas
1 box vanilla wafers
½ pint sour cream
1 small container Cool Whip
Mix pudding with milk according to instructions on box for 2 ½ minutes with mixer.
Stir in sour cream with spoon until blended.
Stir in ¾ of the Cool Whip with spoon until blended.
Coat bottom of dish with thin layer of pudding. Add layer of vanilla wafers. Layer of banana slices. Layer of vanilla wafers.
Repeat. Layer balance of pudding on top.
Cover top with remainder of Cool Whip.
Yield: 20 servings.
1 pie crust (9 inch) — unbaked
1 stick butter
2 squares semi-sweet chocolate
1 cup sugar
1 tsp vanilla
Dash of salt
Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 350 deg. for about 35 minutes.