Be sure to make enough for seconds.
And don't forget the coffee!
Posted on 02/18/2010 12:28:43 PM PST by Patriot1259
Ingredients:
3 16 oz. cans sliced peaches (leave 2 cans undrained)
1 cup flour
1 cup sugar
1 cup milk
1 tsp. salt
1 stick butter
1/4 cup sugar
1 tbsp. cinnamon
(Excerpt) Read more at thecypresstimes.com ...
Chicken in Bisquik is a great alternative to fried chicken. Dip the pieces in melted butter and then coat with the Bisquick. Bake. I guess 350 would about do it for oven temp. Don't turn them too often at first or the Bisquik falls off. One turn should do it after you get your timing down.
oooo ... yum ... ping for later!
Can I leave out the Cinnamon? My Husband is allergic to Cinnamon.
This one is much easier and very tasty:
Peach crisp
1 Butter Pecan cake mix
2 large cans of sliced peaches (drain one can)
1 stick of melted oleo
1 cup of nuts
Put peaches and the one can of juice in bottom of 9x13 baking dish
Top with cake mix, sprinkle nuts over top and drizzle with melted oleo
Bake at 350 for 55 minutes
*
If you would rather have pineapple, this one is very good also:
PINEAPPLE COCONUT “DUMP” CAKE
This dessert gets it’s silly name because you basically “dump” all the ingredients in the cake pan together. Very easy and very yummy!
Ingredients:
2 cups crushed pineapple with juice
1 1/2 cups grated coconut
1 cup chopped pecans (optional)
1 box yellow cake mix
2 sticks butter sliced in 1/4” squares
Directions:
Preheat oven to 350.
Pour crushed pineapple and juice into a greased 9 x 13 cake pan.
Cover with coconut and pecans.
Spread dry cake mix evenly over mixture.
Place squares of butter over entire top of cake.
Bake for about 25 minutes or until golden brown.
Serve with vanilla ice cream.
This is a versatile dessert and you can easily substitute 2 cans of your favorite pie filling for the pineapple and coconut.
My pleasure! I take this to many church functions as well as when I provide meals for folks who are ill or having difficulties and have gotten nothing but rave reviews. I love it because it is so easy to make!
Be sure to make enough for seconds.
And don't forget the coffee!
Does anyone still make snow ice creme?
There ya go. My 10” & 14” pots have cooked just about anything to a ‘T’. I like those ‘Longhorn’ tongs. Mine is just as long, but the ‘horns’ are a lot smaller. They work fine, though.
I’ve never tasted cobbler so good as what’s made in a dutch oven. Never. MERCY!
Oh, you bet. There's nothing to compare.
Does anyone still make snow ice creme?
Well, if I come to your wedding at least you get the
capability. I think I’ve given ice cream makers to the
last dozen wedding couples I know!
Def. have to use a cast iron pan!! One of my favorite desserts ever....
My wife won’t allow my old cast cookware in the kitchen. “Old fashioned” you know. Then wonders why
the kids won’t eat her cornbread and love mine.
Does anyone still make snow ice creme?
Whoops! missed the “snow” part. Don’t know. I never have,
but have eaten it.
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