Easy Peach Cobbler

Source: Hillbilly Recipes (FB page)

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.
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.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving

Chocolate Strawberry Dessert Bars

Serves: 9 x 13 pan

Ingredients

CRUST:

1 roll of Nestles Chocolate Chip Cookie dough (or whatever brand you prefer)

FILLING:

1 c chocolate chips (6 oz.)

1 pkg cream cheese, softened (8 oz.)

TOPPING:

4 c sliced fresh strawberries

1/2 c sugar

2 Tbsp cornstarch

1/3 c water

10 to 12 drops of red food coloring (opt.)

Directions

1

Heat oven to 350 degrees. Spray bottom only of a 15 x 10 x 1-inch pan or a 9 x 13-inch pan with cooking spray.. Press cookie dough evenly into the bottom of the pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2

In a small microwavable bowl, microwave the baking chips uncovered on high for 45 - 60 seconds or until the chips are melted and can be stirred, till smooth.

3

In a medium bowl. beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making the topping.

4

In a small bowl, crush 1 cup of the strawberries. In a 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly until the mixture boils and thickens. Stir in the food coloring (optional). Cool for 10 minutes. Gently stir in remaining 3 cups of strawberries. Spoon topping over filling.

5

Refrigerate for an hour or until it sets. Refrigerate the leftovers, covered. 

 

Serve with a dollop of whipped cream on top.

The Perfect Ribs

ABSOLUTE PERFECTION!

THE ONLY RIB RECIPE YOU WILL EVER USE AGAIN!

Serves 6

FOR THE RIBS
1 (1.5 liter) bottle of Coca-Cola Soda (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.
Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Skinny Chunky Monkey Cookies

(Makes 30 cookies)
Ingredients:
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1

Watermelon Pie

source: http://www.justapinch.com

Watermelon Pie

Ingredients

1 pkg (3oz.) watermelon jello

1/4 c boiling water

1 pkg (12 oz.) cool whip

2 c cubed seeded watermelon

1 graham cracker pie crust

Directions

1

In large bowl, dissolve jello in boiling water. Cool to room temp.

2

Whisk in cool whip. Fold in watermelon. Spoon into crust.

3

Refrigerate 2 hrs, or until set.

Oven Baked Zucchini Fries

Oven-Baked Zucchini Fries

makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:

Heat oven to 450ºF.
Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

Easy No Cook Peanut Butter Bars

 Source: Easy Recipes FB page

Reeses peanut butter no-bake bars

Ingredients:
1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions

Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
Yummy! These are so good! Enjoy!