Peach Crisp

We made this the other night and the crisp part was amazing. We used canned peaches because it's all we had, but it was great. We also did not make the maple cream sauce because I did not have all of those fancy ingredients. And I cheated and used pancake syrup because I don't have real maple syrup. And I used concentrated lemon juice and no zest from a lemon. So basically I can tell ya that if you work with what you've got, it still turns out great. :)

Here's the link to it with pictures.

Peach Crisp Serves: 6-8

5 - 6 Fresh Peaches or 2-3 cans peaches

1 cup Flour

½ cup Sugar

½ cup Brown Sugar, Packed

½ teaspoon Cinnamon

½ teaspoon Nutmeg

¼ teaspoon Salt

½ cup Butter

½ whole Lemon (or lemon juice-look at the bottle for conversion)

2 T Real Maple Syrup (or pancake syrup, it it's all you have)

Maple Cream Sauce:

1½ cup Whipping Cream

3 T Light Corn Syrup

5 T Real Maple Syrup (or pancake syrup)

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 min. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice. Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Triple Layer Mud Pie (by Kraft)

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

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

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

(Kaitlin suggested this recipe to me because she said it was easy and it is. Thank goodness. Though somehow I did manage to still burn the chocolate. Oops, I'll remember to stir it next time while melting.)

Ilini Bars

(I know this is a dessert...and most everything on here is real food, but I LOVE these and they're SO good...And you'll *hopefully* love them too!!!)

1 14 ounce bag Kraft Caramels

1 5 fluid ounce can of Evaporated Milk – divided

1 German Chocolate Cake Mix w/pudding in mix

½ cup Margarine, melted

1 cup Chocolate Chips

1 ½ cup chopped walnuts, divided

Preheat oven 350°

In medium saucepan, melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Set aside.

In large bowl, mix together remaining evaporated milk, cake mix, and melted margarine. Press ½ of cake mixture onto bottom of ungreased 9” x 13” pan. Bake 8 minutes. Sprinkle chocolate chips and 1 cup walnuts over crust (and coconut if you prefer!); top with caramel mixture spreading to edges of pan. Top with teaspoonsful of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining walnuts.

Bake 16-18 minutes. Cool.

After thoroughly cooled, cut into bars.

Peanut Butter & Fudge Swirl Pie

1 pkg. (8 oz.) Cream Cheese ~ softened

1/2 cup Sugar

1/4 cup Creamy Peanut Butter

2 cups Whipped Topping ~ thawed

1 Oreo/Chocolate Pie Crust

1/4 cup Hot Fudge Ice Cream Topping

Beat cream cheese, sugar & peanut butter together until well blended. Gently stir in whipped topping. Spoon into pie crust; drizzle with WARM fudge topping. Swirl gently with knife. Refrigerate 4 hrs. or until firm.

This is rich, but yet addicting!

No-bake Peaches 'N Cream Cheesecake: Kraft Foods

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar,
divided 4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed


MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

This cheesecake is heavenly! It is nice and refreshing on a hot summer night! It super easy to, if I can make it anyone can!