More is Better

 My sister Kerri made this delicious and easy dessert for us a few days ago. So light it felt calorie free - N OT after the scoop of vanilla ice cream and fresh whipped cream   The recipe is from Blogger PINCHOFYUM .  Peach Filling 5 - 6 large fresh yellow peaches , sliced (about 5 cups , or 750-900 grams) 1/4 cup sugar 1 tablespoon cornstarch (optional - see note 1 below) Cobbler Topping 1/2 cup salted butter , melted 3/4 cup sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder a pinch of salt 1/4 cup turbinado sugar (optional, but really nice) whipped cream or vanilla ice cream for serving Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan. Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms. Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need ...

  We went to the Farmers Market this morning and they had fresh beets so I found this recipe b y SPENDWITHPENNIES  It was simple and needed the entire 75 minutes. Now beet salads for the week! *****Please note just discovered I never took a single photo of my beets so this photo is from SPENDWITHPENNIES blog and I would defintiely remake this recipe - just don't want you to wait months for this recipe!!**** 4-6 beets 1 T EVOO for every 4-6 beets Preheat oven to 375°F. Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper. Lay out a large piece of aluminum foil, top it with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).  Roast the foil package for 60 to 75 minutes or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off. Serve warm with butter or chilled in salads.

 From Blog of SIMPLY  I thought this would be perfect for a Family Reunion we are attending and since we are driving and staying in a cousin's home the night before I wanted something simple and nice for a hot summer day. This 2 ingredient recipe Betty Crocker Angel Food Cake mix and a can of Lemon Pie Filling this seemed the perfect fit!  They were absolutely delicious!! Box of Angel Food Cake Mix (Betty Crocker) Can of Lemon Pie Filling (Duncan Hines Comstock) Preheat your oven to 350 and prepare your  jelly roll pan that’s 15.75"L x 11.25"W x 1.63"H. This recipe will work in a classic 9x13-inch baking dish, but it will be taller and have more of a cake-like consistency. Spray jelly roll and place parchment paper in place. WHEN you oven is fully preheated THEN mix angel food cake mix and lemon filling with spatula until thoroughly mixed through ( batter will be 'growing' as you mix) Spread into prepared pan. Bake 30 minutes until edges are golden brown. Coo...

 From one  of my faves Jim at Sip and Feast - we were staying with our dear friends Lisa and Ric and she made this incredible coffee cake and went couldn't help but have 2 servings so yummy! Never mind coffee pairs with ANYTHING! Gotta say wish we took a few slices to go! This New York style crumb cake brings together a light and delicious cake with a crumbly cinnamon and sugar topping. It's the perfect companion to a cup of coffee! Ingredients For the crumb topping 1 1/2 cups unsalted butter melted 4 1/2 cups all-purpose flour 1/4 teaspoon fine sea salt 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 1/2 tablespoons cinnamon For the cake 2 1/2 cups cake flour can sub all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 cup granulated sugar 11 tablespoons unsalted butter room temperature 3/4 cup buttermilk room temperature 3 large eggs room temperature 1 egg yolk room temperature 2 teaspoons vanil...

 From A LLRECIPES  Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!  Our zucchini is still going crazy in the garden and we have on hand so many every night needs to include zucchini - plus we  are  giving them away to neighbors and friends! OMG so delicious and easy to make! 3 large zucchini, finely grated ½ teaspoon salt Batter: 1 large egg 5 tablespoons all-purpose flour 4 tablespoons Parmesan cheese ¼ teaspoon salt ground black pepper to taste oil for frying Toppings: 1 tablespoon grated Parmesan cheese, or to taste 1 pinch salt ¼ cup sour cream, for topping Directions Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well. Heat oil in a medium-sized pan ove...

 From A LLRECIPES this is my second time making this recipe it is so convenient to have it ready to go in the freezer. Just pour and garnish! And into the freezer it went! 1 1/4 cups turbinado sugar 1 cup water 1 cinnamon stick (optional) 1 (750 ml) bottle bourbon or rye whiskey 1 ounce angostura bitters orange peel and cherries for serving Combine sugar, water and cinnamon stick (if using) in a small saucepan.  Bring to a simmer, stirring often until sugar completely dissolves.  Let cool completely.  Pour a half cup of bourbon from the bottle and reserve for another use.   Pour 3 ounces of the prepared simple syrup into the bottle and reserve remaining syrup for another use.   Add bitters to the bottle and place the top on the bottle.  Gently tip the bottle over to mix the ingredients and place the bottle in the freezer for at least 6 hours.   To serve: pour 2-3 ounces over ice.  Add an orange peel and cherry and stir....

 From ALL RECIPES I saw this on Instagram.  Making a big batch of freezer margaritas couldn't be easier with this recipe. The margaritas are frozen right inside the tequila bottle. OK so i made it up and put it in freezer for future use. I did sip and it was yummy! 1 liter tequila (and bottle) 3/4 cup fresh lime juice 1/2 cup triple sec 3 tablespoons agave 1/8 teaspoon salt ice as needed for serving Pour 1 1/4 cups tequila from the bottle and reserve for another use.  Add lime juice, triple sec, agave, and salt to the bottle of tequila and place top on the bottle. Tilt bottle to lightly shake mixture until agave has been well incorporated.   Place bottle in the freezer for at least 8 hours or until ready to serve. To serve, add 1 cup ice to a shaker or glass and top with about 1/2 cup of margarita mix.  Shake mixture or pour margarita between two glasses until well blended and slightly frothy. Serve immediately with more ice if desired. This ste...

 Fro m Joy Bauer this is a fun light version fo r pina colada! I did end up adding a can of pineapple juice (8oz).Aren't these glasses fun - they belonged to my dad -he loved a Hulu dance theme ! ¾ cup canned light coconut milk* ▢ 1 ½ ounces rum ▢ 1 to 2 drops coconut extract ▢ 1 ½ cups frozen pineapple chunks ▢ 2 tablespoons unsweetened shredded coconut , optional ▢ 2 wedges fresh pineapple , optional ▢ 3 to 5 ice cubes (I used frozen coconut chunks -coconut puree) Add all the ingredients into the blender adding the frozen pineapple and ice last. Process until smooth and creamy. Pour into glasses and garnish each with an optional pineapple wedge.