It's peach season, so don't forget about mom's awesome peach pie. Do yourself a favor and just by the pie crust frozen. --Makes it super quick to whip up! This is one of my all time favorite desserts!

Peach Pie

1 8oz Cream Cheese – room temperature

1/3 C Sugar

Mix Well, then add:

2 Eggs

1/8 tsp cinnamon

Pour into uncooked 9” pie crust and bake at 400 degrees for15-20 minutes until light brown. Cool.

1 Cup Sugar

3 T Cornstarch

Combine and add:

1 Cup Water

Cook in pan until thick.  Add 1 Qt or More sliced peaches. Pour on top of pie right before serving.

Squash Bars

These are from Nanci; Lauren just put them on the blog. So the comments etc. are from Nanci.

Squash Bars

4 well beaten eggs

2 C sugar

2 tsp soda

1 tsp salt

1 tsp cinnamon

1 1/3 C oil (scant)

2 C flour

1 1/2C cooked mashed zucchini (you can use pumpkin or butternut or any other squash you think would be good)   I usually put the cooked squash into my food processer and puree it that way.  It is much faster than mashing by hand.

Pre-heat oven to 350 degrees. Grease and flour an 11 x 15 jelly roll pan. Mix well all ingredients except squash. Then add the squash into the mixture and beat to mix in well.  Bake in 11 x 15 pan for 20 minutes.  Frost with cream cheese frosting and sprinkle with chopped nuts.

Cream Cheese Frosting

4 TBSP butter or margarine

1 / 2 tsp vanilla

1 8 oz package cream cheese

2 C powdered sugar

Blend all ingredients well.

OK, I have to admit I have never actually made this frosting recipe. It came with the squash bars recipe and I usually just use frosting from the store, so I can’t verify the goodness of this recipe.But how different can it be?

Red Velvet Cookies

I'll be making these for myself for my birthday this year!

Recipe from this blog.



Red Velvet Cookies with White Chocolate Chunks

1 box of Red Velvet Cake Mix
1 cup of All-Purpose Flour
2 sticks of softened butter
1 egg
2 cups of White Chocolate Chunks
Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Yummy Caramels!

Todd's sister gave this recipe to me and it's divine!  It is incredibly fast to make these little delights.

1 C butter
1 C brown sugar
1 C white sugar
1 C corn syrup
1 14 oz can of sweetened condensed milk
dash of salt

Butter a pan.  Mix first 4 ingredients in a pot.  Then add sweetened condensed milk and the dash of salt.  Bring to a boil.  Boil for approximately 10 min depending on what heat your on, stirring constantly.  Drop some caramel into a cup of cold water and see if it forms a soft ball, if so, you're done!  Pour into buttered pan and spread.  (This doesn't cover all of a cookie sheet unless spread really thin.  So just do 3/4 or less of the pan for thicker caramels.)  Let cool, cut into pieces, and wrap in wax paper.

Raspberry Cream Pie

I can't wait to make this with my raspberries!  I saw this recipe once again on the Pioneer Woman's site and thought I'd share it here.  I want to make most things that I see on her site.  Oh, and will someone please please please make me these?

Please see this link for step-by-step photos. 

Ingredients


■25 whole Oreo Chocolate Sandwich Cookies
■4 Tablespoons Butter, Melted
■1 cup (generous) Raspberries
■3 Tablespoons Sugar
■2 containers (6 Ounce Each) Raspberry Yogurt
■1 package (3.4 Ounch) Instant Vanilla Pudding Mix
■1 cup Heavy Whipping Cream
■Extra Raspberries For Garnish

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.
Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.
In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Cherry Dessert

So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.

Cherry Dessert

1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts

Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)

Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!

Rhubarb Crisp

This is Mom's recipe and we love it. Adding berries to this is also really good. I also use the crisp recipe for my apple crisp. I use fresh apples or homemade apple pie filling that I can in the fall.

2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts

Stir up above ingredients and put in a 9 x 13 buttered pan.

In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened

Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.

Easy Rhubarb Cake

It is that time of year when the rhubarb is on. This is a fun way to use it up.

1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream

Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.

Pistachio-Almond Cake

Hey, this is for all you Leprechauns out there. Actually it is so yummy anytime of the year. I got the recipe from my mother-in-law (the other Susann)!
Pistachio-Almond Cake
1 pkg yellow cake mix
1 pkg pistachio instant pudding (4 serv. size)
4 eggs
1 1/4 Cup water
1/4 Cup oil
1/2+ tsp almond extract
7 drops green food coloring

Blend all ingredients. Beat for 4 minutes. Bake at 350 for 40 min (or until done). Bake in sprayed bundt pan. Cool for 15 min, then remove from pan to cool on rack. Sprinkle with powdered sugar or frosting.

Frosting:
1/4 C butter melted
1 T milk
1 tsp vanilla
powdered sugar

McMillan Cookies

I call these McMillan Cookies because I got this recipe from the McMillan Family.  Quite clever, I know.

1 1/3 C flour

3 C oatmeal

2 cubes butter

2 eggs

1/2 C white sugar

1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla

whatever else you want to add to them.  ie: craisins & white chocolate chips (my absolute favorite!) chocolate chips, raisins, nuts...etc.

Mix eggs, butter, vanilla, and brown sugar together.  Add baking soda, salt, and sugar.  Mix.  Add flour.  Mix.  Add oatmeal and other goodies.  Bake at 350 degrees 9-13 minutes.

To make these regular with no oatmeal do 2 1/4 C flour and no oatmeal.