Peach Cobbler- By Julie Hess

1 (29 oz) can sliced peaches
2 C. Flour
1 1/2 C. sugar
1 pinch salt
1 1/2 t ground cinnamon
1 C. chilled butter

You may add a bit of brown sugar and cinnamon to the peaches if desired.  Put peaches into a 9 x 13 pan.  In a bowl, mix together flour, sugar, salt and cinnamon.  Slice butter into chunks and mix it into dry ingredients until they are pea size crumbs.  Sprinkle crumbs over peaches.  Bake at 350* for  30-40 minutes or until lightly brown.

Julie Hess' Choc Chip Cookies

Chocolate Chip Cookies

1/2 C Peanut Butter
1/2 C Butter, Softened
3/4 C Brown Sugar
1/2 C Sugar
2 tsp vanilla
1 Egg
1 1/2 C Flour
1 tsp Baking Soda
1 C. Chocolate Chips

Cream butters and sugars together.  Add Vanilla and egg.  Mix in flour, baking soda, and choc chips.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 350* for 10-12 minutes.

Easy Pizza Dough

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil 
• 3 1/3 cups all-purpose flour

I throw it all into my bread machine and run it on dough cycle.  I have enough for two pizzas-- I bake it plain for about 10 minutes, add toppings, and bake until it looks ready.  Really good, light crust!  My favorite!

Hashbrowns Casserole

• 2 lbs frozen hash browns 
• 1/2 cup margarine, melted
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, peeled and chopped
• 2 cups cheddar cheese, grated
• 1 teaspoon salt
• 1/4 teaspoon oepper 

Directions:

1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Broccoli Cheddar Soup

I don't think of myself as a soup person, but this week we have had more soup than ever before!  This one is fabulous!  We paired it with the twist breadsticks posted earlier and the ENTIRE family loved this meal!

• 1/2 cup butter
• 2 onion, cut into medium dice
• 1 tablespoon and 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 2 (16 ounce) packages frozen chopped broccoli
• 8 cups chicken broth
• 1 cup all-purpose flour
• 3 cups whole or 2% milk
• salt to taste
• 1 pound shredded sharp Cheddar cheese

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, about 15 minutes.
2. Meanwhile whisk flour into milk until dissolved. Pour into soup stirring frequently until thickened. Reduce heat and stir cheese in until melted and heated through.

Twisty Breadsticks

 

This recipe is so easy! I think these are a lot like Extreme Pizza Extremely Twisted Sticks.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

If you want, you can serve with marinara, ranch or alfredo sauce for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Panera’s Cream Cheese Potato Soup

Our new favorite soup!  You may want to double, triple, quadruple this recipe.  It is simple and freezes well!


Panera’s Cream Cheese Potato Soup

4 c chicken broth
4 c peeled and cubed potatoes (if you have yellow potatoes, it makes for a nice color)
1/4 c chopped and minced onions
1/2 tsp season salt
1/4 tsp white pepper(go ahead, use black pepper, the only difference is the color)
1/4 tsp ground red pepper(we cut back a little on this as we have a few who do not like spicey)
1 8oz package of cream cheese

• Combine broth, potatoes, onion and spices in large pot
• Boil on medium heat until potatoes are tender
• Smash potatoes to release heat for thickening (hubby uses his stick blender)
• Reduce to low heat
• Add cream cheese
• Continue to heat, stirring frequently, until cream cheese melts

We blended this until it was smooth.  We served it with bacon, cheese and bacon bits.  Yummy!