FoodFoodFood-Easy Fresh Peach Cobbler

With summer time, fresh fruits are abundant and nothing says summer like fresh Peach Cobbler. I learned this from a old family friend who has a gift of cooking.

2 pounds fresh peaches or
1 large can of peach slices (drained) or
1 16oz bag frozen peaches
1 cup sugar
1 cup self rising flour
1 cup of milk
3 tablespoons real butter (I used Salted butter)
3 tablespoon sugar (reserved to sprinkle on top before placing in oven)

Place butter in bottom of square baking dish, place in oven at 400 degrees to melt butter. Once butter is melted, remove from oven.
Mix all ingredients (except 3 tablespoon sugar), in in large bowl, mix until no lumps are seen. Pour into baking dish, then sprinkle with remaining sugar. Place into oven and bake for 30 minutes or until top of cobbler starts to turn golden brown.
Remove from oven.
Can be served warm topped with Ice Cream or allowed to cool and served cold.  Either way, it's a wonderful summer time treat.

FoodFoodFood-Easy Taco Soup

Want something quick and easy for those busy days that leave you with very little time to cook? Here is a quick and easy recipe that even the pickiest eater will love.

1 Pound Ground Beef or Turkey
3 Cans of Pinto Beans (I use store brand)
1 Large can of Diced Tomatoes (Again, I use store brand)
1 Package of Taco Seasoning
1 Package of Hidden Valley Ranch Dressing mix
1 Large bag of Fritos
1 Large onion diced (optional)
Sour Cream
Shredded Chees

In a large sause pan brown ground beef or turkey, then drain, place back into large pot. Open all the cans and dump the all into the large pot without draining any liquid from contents. Bring to a boil, then reduce heat to a simmer for 1 hour.
Place a layer of Fritos in a large soup bowl, spoon soup over Fritos. Top with sour cream and shredded cheese.

Tip:  Any leftovers can be frozen in single serve containers for future meals or lunch.

FoodFoodFood-Memorial Day Fanfair (Red, White & Blue Cheese Cake)

4 cups fresh strawberries, divided

1-1/2 cups  boiling water

2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

  Ice cubes

1 cup cold water

1 pkg.  (10.75 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

SLICE 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened. MEANWHILE, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm. BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.

FoodFoodFood-Crock Pot Desserts-Rocky Road Chocolate Cake

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

FoodFoodFood-For Dessert

Candied Apple Pie Cheesecake

What You Need

1 cup crushed NABISCO Ginger Snaps

3 Tbsp.  butter, melted

1/2 cup plus 2 Tbsp. sugar, divided

2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

2 tsp. vanilla

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream

2 eggs

1 cup  apple pie filling, divided

1/2 cup PLANTERS Walnut Pieces, divided

1/2 cup  toffee bits, divided

Make It

HEAT oven to 325°F.
MIX crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
BAKE 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

Save 50 calories and 6 grams of fat per serving by preparing as directed with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN'S LITE Sour Cream.

Substitute

Prepare using chocolate-covered toffee bits.

FoodFoodFood-Ratatouille

What You Need

1 eggplant, cut into bite-size pieces

1   onion, cut into 1/2-inch-thick slices

1 red pepper, cut into 1/2-inch-thick slices

1   zucchini, cut into 1/2-inch-thick slices

1/4 cup KRAFT Sun-Dried Tomato Dressing

1 can  (14.5 oz.) no-salt-added diced tomatoes, undrained

2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping

1/2 cup  KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 350°F.
COOK and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.

Kitchens Tips

Best of Season

When buying eggplant, look for one that is firm to the touch.

Easy Cleanup

Cook vegetable mixture in large skillet as directed, using an ovenproof skillet; top with grated topping and mozzarella. Bake as directed. (No need to transfer to a separate baking dish before baking, leaving you with one less dish to wash!)

Substitute

Prepare using no-salt-added stewed tomatoes.

FoodFoodFood-Italian-Style Chicken Skillet

What You Need
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, halved, sliced
1 red pepper, cut into thin strips
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

ADD vegetables to skillet. Cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.

STIR in broth and dressing. Return chicken to skillet. Cook 1 min. or until chicken is coated and heated through.