Wednesday, August 28, 2013

Cream Cheese Peach Pie

This was the found on Facebook recipe that I tried this weekend.  It was good recipe, however, if I make it again, I will use some cinnamon and/or cloves to add another layer of flavor to the peaches.  I was surprised how good the cream cheese filling and the peaches tasted together.  The one thing that I did not like about this recipe was the number of bowls needed to make a simple dessert. 

Cream Cheese Peach Pie

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers. 

This recipe was found on

Sunday, August 18, 2013

Cinnamon Roll Cake

I've made a goal to try to make at least one new recipe from my Facebook news feed each week.  This week my friend Jan had a recipe for Cinnamon Roll Cake and it looked really yummy, so I thought I'd give it a try.  When I told DH that this recipe came from Facebook, he was skeptical that it would taste good, I was wondering about the amount of butter, but the cake was really good, it pretty much tasted like cinnamon rolls that are make using biscuit mix instead of a yeast recipe. 

Cinnamon Roll Cake

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter

1 cup butter, softened
1cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon


Cake:  Mix everything together except for the butter.  Slowly stir in the melted butter and pour into a lightly greased 9 x 13 inch baking dish. 

Topping:  Mix all the ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.

Bake @ 350 degrees for 28 - 32 minutes.

 2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

Mix together and drizzle over cake while the cake is still warm.

Sunday, August 4, 2013

Found on Facebook - Cracker Barrel Chicken 'n Dumplins

I thought I would start trying some of the numerous recipes that my friends share all the time on Facebook.  Cracker Barrel Chicken 'n Dumplins was the recipe that I tried this evening.  Both my hubby and I decided that we like my own personal recipe.  Here's the recipe that was shared on Facebook.

Cracker Barrel chicken n' dumplins

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup ButterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

As found on FACEBOOK