Peach Dessert

Summer is always a favorite time of year because I get to pull out one of my favorite dishes. This peach dessert is fabulous and probably even better because it is seasonal. You really need to make this one. It's a winner.

INGREDIENTS & DIRECTIONS:

1 1/4 pkgs. graham crackers - crushed
2-3 Tbs butter - melted
1/4 C sugar
*mix and place in bottom of 9X13 pan

2 cubes butter, softened not melted
2 C sugar
4 eggs
*cream together and place on top of graham cracker layer

*next put a layer of cut up fresh peaches - as many as you would like

2 pkgs Dream Whip (2 envelopes)
*follow instructions on box

crumble graham crackers on top (optional)

Chocolate Waffles

I have had a serious chocolate craving lately. Not like a hershey kiss chocolate, but the really gooey warm chocolate craving. So I looked around online and found this amazing recipe for chocolate waffles. I made them this morning and they were fabulous! You have to try them. Yum.

I didn't have any berries or whipped cream so we just used melted butter (so much easier to spread on a waffle) and syrup. Still really good but I am excited to try the berries next time.

Oatmeal Pancake Mix to store

I got this recipe from a friend and I can't wait to try it. You whip up a big batch and just store it in your fridge. Then when you want some pancakes you pull it out, add the wet ingredients and you are good to go. I love the idea of having a quick and easy breakfast on hand.

*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour (I made it with all whole wheat flour and no white flour – it was delish!)
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (I’ve tried milk and it’s just fine too), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Buttermilk substitute: Put 1 Tablespoon of lemon juice of white vinegar in a 1 cup measuring cup. Then fill the rest of the measuring cup with milk. Let stand for 5 minutes.

Pretzel Bites

Oh my are these things delicious. You could dip them in anything. I make a very simple pizza sauce for them. Matt has had me make these two days in a row. They are really easy and a fun snack, dinner, or whatever. Enjoy!

Pretzel Bites

Chinese Food

So I have made this meal a couple times and Matt always wants more. It is really good and not to hard. I am putting the three different recipe links on here. It makes quite a bit of food. Hope you enjoy!

Sweet and Sour Chicken this recipe and the wraps are on the same post. The wraps come first.

Ginger Chicken Lettuce Wraps I also make a batch of white rice to stick in with the wraps.

Eggrolls

Eclair Creme Puffs

A lady in our ward just gave this recipe to us. They have been a hit at the ward parties and are always the first thing to go. Haven't tried them yet but thought they sounded so yummy. You'll have to try them out too.

DIRECTIONS:

Boil and mix well:

1 cup water
1 stick butter
1 cup flour
Pinch of salt

Add:

4 eggs one at a time, mixing well after each egg. Drop by heaping teaspoon onto greased cookie sheet. Bake 25-30 minutes at 400*. Cook until really golden brown.

Filling:

6 oz vanilla instant pudding
2 ½ cups milk
1 pint heavy cream

Mix pudding with milk for 2 minutes. Chill. Whip cream, chill separately. Combine and chill some more.

Chocolate Glaze:

4 TB cocoa
3 TB + 1 tsp water
2 TB oil or 2T butter ( I like to do half and half for flavor and sheen)
2 TB corn syrup

Combine in small sauce pan over low heat until smooth. Add 2 cups powdered sugar. Add more powdered sugar if needed to help it set on top of the éclairs. Cover éclairs immediately while the glaze is hot.

Artisian Bread

This bread is so yummy for so many different things. It is really good for panini sandwiches and is super easy to make. Enjoy!

Artisian Bread