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Semi-Homemade Peach Cobbler with Joe and Family

1 – 30 oz can Sliced Peaches in heavy syrup
2/3 to 1 Cup of Sugar
2 T. Corn Starch
2 T. Butter
½ tsp Cinnamon
Ready Made Pie Crust - deep dish (I purchased Marie Calendar's because I'm  LOVE their crust).

Preheat oven to 450*

Whatever crust you're using, follow the instructions carefully. To avoid trouble or time, I simply used Marie Calendar's deep dish double crust. You can find those in the freezer at your local market.

My crust came with a pan, so what I did was left one crust inside there and left the other one (with its own pan as well) so that it can soften...that way I can use it put on top of the peaches.

In a medium size pan or bowl mix sugar, cinnamon and cornstarch together.

DRAIN the peaches and reserve the syrup. Pour the syrup into a medium size cooking pan.
Pour the dry mixture (sugar, cinnamon, corn starch) into this pan of juice.

Gradually bring to a boil. Boil 1 minute stirring constantly.

It will start to thicken up.
Pop the peach can open and pour the peaches into the pan. Stir constantly for a few minutes to peaches with the hot syrup. 

Turn the fire off and pour this into the crust "bowl" or whatever you want to call it. 

Sprinkle some cinnamon on top. Cut 3 Tablespoons of little pieces of butter and place them on top of the peaches and syrup. Take the other crust and lay it gently on top. Seal the edges.

Spread some melted butter on top of the crust and then sprinkle some cinnamon all over the top. If you'd like, you can cut a hole at the center.
Cook for about 15 to 18 minutes or until the crust is golden brown
Joe and I. Three and a half years together and we're half way through college. :)

I hope you enjoy this great summer dessert recipe!

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A Little Bit of Heaven on a Biscuit - Peach Preserves


Two 29 oz cans of peaches in heavy syrup (so you don't have to deal with all the boiling and pealing the peaches and all that trouble stuff).
two cups of sugar.
Seriously, that’s it.


Pour both cans of peaches and syrup into a medium sized pot and turn the heat on medium low.

Stir and heat for a little over half an hour. Just stir them every ten minutes or so, being gentle with your spoon so you don’t break up the peaches. You’re just getting them nice and hot here, not going for boiling or anything.

Add sugar to pot and stir gently.

Once you have your sugar all stirred into the peaches, turn the heat on medium. Now we’re going to cook these until they have cooked down to about 1/3 or 1/4 of their original volume. Still, there is no need to fuss over it. Just give it a stir every ten minutes or so, when you think of it!

It takes anywhere from an hour and a half to two hours for them to cook down this much. The peaches will be a little browned and the juice will be nice and thick, taking on the texture and look of preserves.

While the peaches are cooking you want to sterilize the jars and lids. I run the jars through the dishwasher and try to time it so they are finished and still hot when the jam is finished cooking.  

Remove from heat and stir foam down, put in hot jars and seal. I like to keep my jam in the fridge, but you could keep them in a room temperature. I've never done that because I'm afraid the taste will get funky.

I hope you enjoy this recipe. Don't forget those muffins! :)

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Southern Peach Iced Tea


3 12 oz. cans of peach juice
2 quarts of tea
1 cup of sugar
¼ cup of lemon juice (optional)

  1. Bring 4 cups of water to a boil, remove from heat. Pour into a pitcher and add tea bags, allowing them to steep.
  2. Let the tea bags sit longer for a stronger brew.
  3. Remove the bags, add sugar and stir. Chill for at least two hours. The longer, the better. Serve on the rocks in a tall glass with an optional slice of lemon.

Don't have the time or energy to make this drink? Check out Gold Peak's Teas at your nearby Walmart.

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Sweet Blueberry Cornbread - Old Savannah Style

A few years back my parents and I paid a trip to see our family in Savannah, Georgia for a few weeks. While there, my aunt told us about a tea room/restaurant called the,  "Gryphon Tea Room" and as big tea lovers we are (all the girls in the fam), of course we had to try this place out. The setting was beautiful, peaceful, and served a great selection of teas. Besides my favorite glass of sweet ole' Southern Peach Tea, I had the Blueberry Cornbread for an afternoon snack. Super delicious! Mm'em! Perfectly moisten!

Yields: 8 

Prep Time: 15 min 

Cook Time: 35 min

Difficulty: Easy


1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries


Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside. 

In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. 

In a separate large mixing bowl, whisk together milk, eggs, oil and butter. 

Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.

Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. 

Serve warm with butter.

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Pretzel Sparklers!

This recipe was found in my mom's old Taste of Home magazine. This is a very simple and kids friendly recipe. I hope you enjoy this idea! :) 

Yield: 2 dozen


8 ounces white baking chocolate, chopped
1 package (10 ounces) pretzel rods
Colored candy stars or sprinkles


  1. In a microwave-safe bowl; melt chocolate at 70% power for 1 minute; stir. 
  2. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  3. Dip each pretzel rod about halfway into chocolate; allow excess to drip off. 
  4.  Sprinkle with stars. Place on waxed paper to dry.

Taste of Home's Nutrition Facts: 1 serving (2 each) equals 105 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 311 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

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Fourth of July Recipe Ideas?

Yes, that's right! My mom and I have already decorated for 4th of July. This is my most favorite part about summer time - watching fireworks and eating delicious meals and treats. :) I will be posting a few family favorite recipes real soon. Does anyone have a favorite recipe they would like to share for this holiday? It can be a beverage, main dish or a dessert. I can't wait to check them out!

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Rocking Road Samoa Cupcakes!

Warning! Can be very messy! :(
Yields: 24 cupcakes


For the cupcakes:
1 box yellow cake mix
1 cup water
3 eggs
1/3 cup butter, room temperature

For the ganache:
8 oz. semisweet chocolate chips (you can choose dark or milk chocolate if you wish)
1 cup heavy cream
1 tsp. instant coffee
1 tsp. vanilla

For the coconut topping:
1 1/2 cups shredded coconut
6 oz. good quality chewy caramels
1/8 tsp. salt
3 - 4 tbsn. milk


Preheat oven to 350 F. Line a cupcake pan with liners, set aside. Prepare cupcake batter according to the box. Fill each tin about 3/4 full and bake according to directions on the box. Once done, let them cool completely.   

To make the ganache, stir the cream and chocolate over a double boiler and stir until melted. Add the vanilla and instant coffee and mix. Let the mixture cool to room temperature.  

To make the coconut topping, unwrap the caramels and place them in a large microwave safe bowl with 2 tablespoon, milk and the salt. Microwave on high for 3 - 4 minutes, stopping to stir a few times to help the caramel melt (I had to add some more milk to make it smooth and creamy). When smooth, add the toasted coconut and stir until combined.   

To assemble, inject some caramel into the center of each cupcake. Next, smooth on a light coating of ganache and then let them refrigerate about 15 minutes to let it harden. Next, use a spoon to spread on the coconut topping evenly, top with some more toasted coconut and drizzle with some more ganache (you might have to re-warm the ganache to get a drizzling consistency).

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Dad's Favorite Childhood Snack: Pizza Fritta


To make the tomato sauce:
  • 4 tablespoons extra-virgin olive oil, for sauce
  • 12 ounces crushed tomatoes
  • 2 cloves garlic, cut into chunks
  • Salt
  • Fresh basil, torn
  • Freshly grated pecorino cheese (sheep's milk cheese), for serving

To fry the dough:
  • 1 pound fresh pizza dough or frozen pizza dough, thawed
  • Extra-virgin olive oil, for frying.

To make the sweet version:
  • 2 tablespoons honey


  1. In a saucepan, heat up extra-virgin olive oil for the tomato sauce. Add the crushed tomatoes, garlic, salt and basil. Cook for 2 to 3 minutes.
  2. Divide dough into 8 equal parts. Stretch and flatten out each piece with your hands to create little pizzas.
  3. In a large pan, heat the extra-virgin olive oil on high heat. Gently place each piece of dough in the hot oil and cook for about a minute on each side. Once the dough is puffy and golden brown on both sides, remove them from the pan and place on a paper towel to absorb the excess oil.
  4. Remove any raw garlic, if desired, from the tomato sauce and spoon sauce onto the fried dough. Top with freshly grated pecorino cheese, and serve immediately.
  5. For a sweet version: drizzle honey on the fried dough, and serve hot.

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Cinnamon Bun Recipe

  • 1 cup oil
  • 1 cup sugar
  • 2 cups regular milk scalded
  • 3 cups water
  • 2 eggs beaten
  • 2 packages of yeast (1 pkg is 2 1/4 teaspoons) dissolve for 10 minutes in 1 cup warm water
  • 1 teaspoon salt
  • 11 cups of flour

Method: beat oil and sugar, add milk, water, eggs, and dissolved yeast mixture. Mix very well with mix master. put flour and salt in large bowl and make a well, pour in liquid and stir very well. knead dough in bowl until it is stuck together well. (you may find that you need to add 3 or 4 more cups of flour) Knead for 8 minutes on floured counter, when elastic you’ll know it’s done. Let dough rise for 2 hours. punch down.

Ordinary buns: get several cookie sheets, form buns from dough in desired size (make allowance for expansion), place on greased cookie sheet. let rise for 1 1/2 hours. bake at 375 degrees for 15 to 20 minutes.

Cinnamon buns: melt butter to cover the bottom of the pans you will use, sprinkle with brown sugar to cover butter. Roll out dough on table or counter (you will need a fair amount of room), spread with butter like you are buttering bread, sprinkle with brown sugar and cinnamon. Roll dough up like jelly roll, use dental floss to cut dough in desired thickness. Bake at 375 degrees for 20 minutes.

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Nutella and Strawberry Filled Crepes!

If you've never had this before, you've missed out big!!! BUT, you have a chance to try it and make it in you very own kitchen (or your mom's).

Serves: 6


1 cup of All Purpose Flour
1 Tbsp Granulated Sugar
¼ tsp Salt
2 Eggs
2 Tbsp Melted Butter
1 cup Whole Milk
1 cup Nutella
1 cup Sliced Strawberries
Non Stick Cooking Spray
Whipped Topping, optional
Powder Sugar, optional


1) Place the first 6 ingredients into a blender, and blend until smooth and no lumps appear.

2) Preheat a 9 inch non stick skillet on medium heat and spray with the nonstick cooking spray. Using a ¼ cup measuring cup scoop the batter into the pan tilting the pan in a circular motion coating the surface evenly.( the crepes take about 30 seconds a side to cook) Continue the same process with the rest of the batter.

3) Once the crepes are all done, place the nutella in a small microwave safe bowl and microwave for 45 seconds.

4) To assemble each crepe spoon some of the nutella on one half of the crepe and place some of the strawberries on the same side as the nutella. Fold over the crape to create a half moon shape and drizzle with about 1 tbsp of the nutella. Add a dollop of the whipped topping and sprinkle with some powder sugar. Place a whole strawberry on top of the whipped topping for an over the top beautiful presentation.

Serve immediately!

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