Peach Cobbler

Nothing says summer quite like peach cobbler. Served warm or cold, the sweet peaches are complimented perfectly by the sweet and buttery batter. This cobbler has a cake like consistency, and the peach flavor is pervasive thanks to the peach syrup. Serve it plain, or top it with whipped cream or ice cream. This recipe makes 8-10 adult sized servings.

  1. Heat oven to 375 F
  2. In a 13 x 9 baking dish, add 1/2 cup (1 stick) of melted butter.
  3. In a bowl combine 1 cup flour, 1 1/2 cup sugar, 1 Tbsp baking powder, a pick of salt, 1 cup of milk, and 1 tsp vanilla extract.
  4. Pour the batter over the butter and do not stir.
  5. Open 2 cans of peaches (in whatever syrup you prefer) and add all contents evenly into the pan. Again, do not mix. Sprinkle lightly with nutmeg and cinnamon if you desire.
  6. Bake for 40-45 minutes until the top is golden. Let cool for 15 minutes. Serve warm or cold as desired.

One-pan Cheeseburger Mac From Boxed Mac and Cheese

If you’ve been following me for a while, this recipe may seem familiar. I made this about three months ago, however I had altered it since then. I’ve been able to alter the recipe and make this dish a one pan meal! I’ve also doubled my boxed mac and cheese to help distribute the meat better and to make a dish that would be great for a big family. For my original recipe, you can click here.

This is a homemade version of hamburger helper that just needs boxed mac and cheese. When cooking, you can choose to drain off the fat or not. Fats do add some flavor to dishes, however this dish doesn’t need that flavor to make a tasty dish. I also used 1/2 of a frozen diced onion. I just find it easier to dice and freeze my onions in bulk. I used a standard beef bouillon, but you can also use 4 cups low sodium stock in place of some water or powdered bouillon. And finally, I used Weis brand mac & cheese. You can try other types like Kraft or shells, but that’s what I had on hand. Remember to taste your food before serving, and add additional garlic, mustard powder, or ketchup as you desire.

  1. In a large dutch oven, brown and break up one pound of ground beef. Dice up 1/2 cup of onion and cook until translucent. Drain off any excess fat if you desire.
  2. Add 7 cups of water and 4 beef bouillon cubes. Bring to a boil. Once boiling, add 2 boxes of mac and cheese pasta. Stir regularly. Boil 3-4 minutes longer than recommended by the box, until most water has boiled off.
  3. Add your cheese packets and any other ingredients instructed by the box. Stir. Add 8 Tbsp ketchup, 3 Tbsp mustard, and 2 Tbsp garlic powder. Combine together and serve. Makes 9 adult portions. If you desire, excess can be frozen. To reheat, add a splash of milk and microwave 1-2 minutes, or 5-7 minutes if frozen.

Strawberry Banana Smoothie

Smoothies are a sweet treat, and are especially refreshing in the summer. Smoothies use fruit and usually ice and some other liquid base. Milkshakes use milk and ice cream. I did use a dairy base for my smoothie, but you can feel free to use any alternative you’d like. I had recently gone to the store and bought strawberries and bananas, but my strawberries were starting to go bad, so the best option Josh and I had was smoothies, to make a dent in the remaining carton. Josh and I also don’t have an Ice cube tray yet, so we improvised by freezing the fruit instead. You can add more milk if you want a thinner smoothie, but this recipe will make 2 very large and thick smoothies.

  1. Place 3 bananas and 1 1/2 cups of strawberries in the freezer, and leave until frozen solid, about 3 hours.
  2. Remove the fruit from the freezer. Cut off the banana peel, and slice all 3 bananas. Rinse off the strawberries. Cut off the tops, and half. Place cut fruit into a blender.
  3. Add 2 cups of vanilla yogurt into the blender. Add 1 cup of milk, and add the blender lid.
  4. Pulse the blender 4-5 times to begin to crush the frozen fruit, then turn the blender on high and blend for 1 minute.
  5. Place in large glass and serve with a spoon!

French Toast With Homemade Bread

French toast is a filling and sticky breakfast. I used a third loaf of white bread to make this french toast, and I cut the slices to be about 1/4 inch thick. The mixture didn’t penetrate the bread very far, but the flavoring was fantastic. The vanilla extract was absolutely fantastic. I made another batch of this again and this week we’ll be doing that for breakfast. To reheat french toast, heat in a skillet for 1-2 minutes per side, or microwave for 1 -2 minutes.

  1. Heat a skillet to medium heat, of 250 F. In an open faced dish whisk together 2 eggs and 1/2 cup of milk. Add 1 tsp nutmeg, 2 tsp vanilla extract, 2 tsp cinnamon, and 1 Tbsp sugar.
  2. Cut your bread to 1/4 to 1/2 inch thick. Butter your hot skillet. Dip each side of your bread for about 30 seconds for firmer breads, then immediately transfer into hot skillet. Cook each side for 2-3 minutes. Serve with butter and syrup. Makes 8-12 pieces.

Overnight Oats: Peaches and Cream

Overnight oats is a great way to make a large breakfast that will last the rest of the week. I used a rather large Rubbermaid bowl, and this will easily be Josh’s breakfast for the rest of the week (4-5 meals). This was my first time making these, but I know many people love them as quick and easy meal prep for the next morning. This was a recipe I made, a version of peaches and cream. If you want to make your own flavor, you should, just start with the milk and oats base, and reduce the fractions if you are just trying it.

  1. In a large seal-able bowl, mix 2 cups oats, 2 cups milk, 1 can of peaches with juice, 2 tsp vanilla, and 3 Tbsp honey to taste. Stir until everything is mixed. Cover and refrigerate until morning.
  2. In the morning, just serve your desired amount, then seal and return remaining oats to the fridge.