Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients:
2 lb. frozen peaches
1 box yellow cake mix
... 1 can(s) diet 7up or sprite

Directions:
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.

Broccoli Cheese Soup

✿✿ Broccoli Cheese Soup ✿✿

1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock (I used bouillon cubes + boiling water)
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
4 ounces grated Colby jack cheese (I used Velveeta)
Beazell's Cajun Seasoning to taste
Hot Sauce (optional)

Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with Beazell's Cajun Seasoning. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Chocolate Chip Cream Cheese Cookies-

Ingredients
1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make
1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4.Sprinkle your chocolate chips on top of cream cheese.
5.Roll the crescent sheet up tightly and wrap in cling wrap.
6.Refrigerate for at least 2 hours, or overnight.
7.When chilled preheat oven to 350°.
8.Line a cookie sheet with parchment paper to prevent sticking.
9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10.Transfer to wire rack.
11.Eat warm or room temperature.

Mexican Wedding Cookies

1 cup butter, softened 
1 tsp. vanilla
1/2 C powdered sugar
1/4 tsp. salt
2 C all-purpose flour

powdered sugar (to roll the cookies in)

 Directions:


Preheat oven to 400 degrees.



Whip the butter and vanilla together.  Gradually mix in the powdered sugar; mix in the salt and flour.  Pinch off small pieces of dough; place on ungreased cookie sheet.

Bake for 10-13 minutes or until lightly browned around the edges.  Immediately remove from cookie sheet and cool on a wire rack.

Before serving, roll in powdered sugar.

Cake Batter Fudge

2 C white or yellow cake mix
2 C powdered sugar
1/2 C (1 stick) butter, cut into 4 pieces
1/4 C milk
1/2 cup white chocolate chips
1/4-1/2 cup sprinkles (who really measures sprinkles?)
Instructions

In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8x8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares

Peach Cake

CAKE:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.