Cookie Salad

Ingredients

• 1 cup buttermilk
• 1 box Vanilla pudding mix
• 8 oz Cool Whip
• 1 Large Can Mandarin Oranges, drained 
• 1 c. Fudge Striped Cookies, chopped

Instructions

1. Whip together buttermilk, pudding mix and cool whip. 
2. Add mandarin oranges and cookies to Cool Whip mixture. Stir until combined. 
3. Store in refrigerator.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Peach Crisp

Ingredients

For the crumb topping

1. 1/2 cup flour
2. 1/2 cup old fashioned oats
3. 1/2 cup brown sugar
4. 1/2 tsp baking powder
5. 1/4 tsp ground cinnamon
6. dash of nutmeg
7. dash of salt
8. 1/3 cup cold unsalted butter, diced into small chunks

For the Peach filling

1. 3 1/2 lbs peaches (about 6-8) peeled, cored and sliced about 3/4in thick
2. 1/4 cup sugar
3. 2 Tbsp flour
4. 2 tsp lemon juice
5. 1/2 tsp vanilla
6. dash of salt
7. dash of cinnamon

Instructions

1. Add the sliced peaches to a medium size bowl. Add 1/4 cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
2. Meanwhile, make the crumb topping by combining all ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
3. Preheat oven to 375 degrees F.
4. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. Measure out 1/4 cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. Pour peaches into a 8x8'' or similar size dish. Sprinkle crumb topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Peach Blueberry Crisp

Ingredients

• 8-10 fresh ripe peaches, peeled and sliced (or use defrosted, frozen peaches draining most of excess juices)
• 1 cup sugar
• ½ teaspoon cinnamon
• A few grates of fresh nutmeg
• 1/2 cup blueberries

Topping:

• 1 cup flour
• ½ cup brown sugar
• ½ cup (one stick or 4 ounces) butter, cut into cubes
• 1/2 cup pecan pieces (optional)

Instructions

1. Preheat oven to 350º.
2. Mix peaches and blueberries with sugar, cinnamon and nutmeg and place into 9 x 9 inch baking dish (or something of similar size).
3. In a medium bowl, mix together topping ingredients using pastry blender or fingers till butter is incorporated. Add pecans to crumble mixture. Crumble topping over peaches.
4. Pack for about 45 minutes or till topping is golden and filling is bubbling.
5. Serve with vanilla ice cream. 

Philly Cheesesteak Sandwiches

Ingredients

• 1 (12-ounce) boneless rib-eye steak, flank steak or steak type of your choice
• 2 tablespoons vegetable oil
• 1 medium bell pepper, cored, seeded, and thinly sliced 
• 1/2 medium yellow onion, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 4 ounces provolone cheese, thinly sliced
• 2 hoagie rolls, split horizontally and toasted

• Instructions

  Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside. Heat the oil in a large frying pan over medium-high heat until simmering.  Add the bell pepper and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low. Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tight fitting lid and let cook undisturbed until the cheese has melted, about 3 to 4 minutes. Using a flat spatula, scoop each pile into into a roll and serve immediately.

  
  

  

  
  

  

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Banana Brownies

INGREDIENTS

• 1/4 cup unsalted butter
• 4oz white chocolate
• 2 Medium mashed bananas
• 1/2 cup granulated sugar
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup all purpose flour

DIRECTIONS

Preheat oven to 350 In a large microwave safe bowl, melt the butter and white chocolate in 30 second bursts, stirring each time until melted. Stir in the sugar. Mix in the mashed bananas, Add eggs, salt, and vanilla and stir until well combined. Mix in the flour until completely incorporated.  Spread batter into a 8" square pan and bake 15-20 minutes or until tester comes out clean. Cool completely and store covered.

Easy Jack Chicken with Bacon

Ingredients

• barbecue sauce of your choice
• 1 1/2 cup colby jack cheese, grated
• 3 slices of bacon, chopped and cooked
• 2 chicken breasts, butterflied creating 4 thin breasts
• salt and pepper

instructions

1. Preheat the oven to 350 degrees and spray nonstick cooking spray in a casserole dish.
2. heat a frying pan over high heat. sprinkle salt and pepper on each side of the chicken and place into the pan, turning the heat down to medium low. allow to cook for three minutes, flip the chicken and cook for an additional three minutes. place the chicken in the casserole dish.
3. spread a little bbq sauce on each breast, top with cheese and bake for 10-15 minutes. sprinkle with bacon and cook for another 5-10 minutes or until cooked through. allow to rest 5 minutes and serve. 

Porcupine Skillet Dinner

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese

Directions

• In a large skillet, crumble beef and brown. 
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms). 
• Add rice and stir. 
• Cover and cook on low heat for 25 minutes or until rice is tender. 
• Sprinkle with cheese, melt and serve.

Pepper Steak

Ingredients

• 1 pound beef top round steak, cut into strips
• 1 tablespoon paprika
• 2 tablespoons butter
• 1 can (10-1/2 ounces) beef broth
• 2 garlic cloves, minced
• 2 medium green peppers, cut into strips (red, yellow or orange peppers work well too)
• 1 cup thinly sliced onion
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/3 cup cold water
• Cooked rice

Directions

1. Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. 
2. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened.  Serve over rice. Yield: 4-6 servings. 

 I usually use a combination of red and green peppers but didn't this time as I only had green peppers on hand.

Peach Pound Cake

Fresh Peach Pound Cake

Ingre­di­ents:

1 cup but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6–8 fresh peaches)

3–4 Tbl. but­ter, soft­ened
¼ cup gran­u­lated sugar

 Direc­tions:

Pre­heat oven to 350 degrees.
In a non­stick bundt pan, but­ter the pan well with the 3–4 Tbl. cov­er­ing all areas. Dust with the ¼ cup sugar, turn­ing the pan to coat well. In a large bowl, cream the soft­ened but­ter and sugar until light and fluffy.  Add the eggs one at a time, beat­ing well after each addition.  Beat in the almond and vanilla extracts. In a sep­a­rate bowl com­bine the flour, bak­ing soda and salt and mix.  Add this dry mix­ture to bat­ter alter­nately with sour cream; beat­ing well after each addi­tion.  Fold in the peaches, care­ful not to break them up.  Pour the peach bat­ter into the pre­pared bundt pan.  Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean.  Cook­ing time will depend on oven.  Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate.  It helps to loosen the edges with a table knife gen­tly not to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner’s sugar if desired.