Peach Enchiladas

PEACH ENCHILADAS

Yield: 16 servings

Preparation: 15 Minutes

Bake: 45 Minutes

2 (8 ounce) packages refrigerated crescent-roll dough

4 firm South Carolina peaches, peeled, pitted, and quartered

1-1/2 cups sugar

1 cup butter, melted

1 teaspoon ground cinnamon

1 (12-ounce) can citrus-flavored soda, such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13x9x2 inch pan with nonstick spray; set aside.

Unroll crescent-roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent-roll dough and peaches.

In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top

Bake for 45 minutes.

Very, very delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

TOFFEE BROWNIES

TOFFEE BROWNIES (Yummy good)
Ingredients:
1 (17.6 oz) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-oz) candy bars with almonds and toffee chips (I like the BIG Symphony-Milk Chocolate/Almonds and Toffee Chips - takes two of the BIG ones)

Directions:
1. Prepare the brownie mix according to package directions (I like to do the "cake-like brownie" recipe.)
2. Spray a 13X-9 inch cake pan with the cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars on top of the batter. Cover the candy bars with the remaining batter.
3. Bake according to package directions of brownie mix. Let cool completely before cutting into squares.

MICROWAVE PINEAPPLE DESSERT

MICROWAVE PINEAPPLE DESSERT

1 can (16 oz) crushed pineapple
1 1/2 cups mini marshmallows
1 box (1 layer) yellow cake mix
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup coconut
1/2 cup pecans

In 8-inch square glass pan, layer, in order given, pineapple, marshmallows, dry cake mix, butter, coconut and pecans. Microwave on high power 12 minutes until toothpick inserted in center comes out clean.

THE MOST DELICIOUS DESSERT

This is probably my favorite, especially if I use Milk Chocolate pudding - My sweetheart loves it if I use Lemon pudding - and I have to admit, that is good!

DELICIOUS DESSERT
1-1/2 sticks butter, melted
1-1/2 cups pecans, chopped
1-1/2 cups flour
Mix and spread in a 9X13 pan. Bake at 350 degrees for 15 minutes.
8 oz. Cream Cheese
1 cup powdered sugar
1 cup Cool Whip
Mix and spread over cooked crust.
2 boxes pudding - any flavor
If using cooked pudding, mix according to package directions and cool. If using instant pudding, use only 3-1/2 cups milk. Spread the pudding as your next layer. Top with Cool Whip. Sprinkle with toasted coconut or pecans. Chill in refrigerator; best if chilled 8 hours. (You can chill for eight hours and then put on the Cool Whip - if desired).

MY HUSBAND'S FAVORITE BANANA PUDDING

CREAMY BANANA PUDDING
(Makes 8 to 10 servings)

1 (14-oz) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1 1/2 cups cold water
1 (4-oz) package INSTANT pudding (I use French Vanilla - it calls for Vanilla flavor)
2 cups (1 pint) whipping cream (I use the LARGE size Cool Whip)
36 Vanilla Wafers (I crush them and I use the FAT FREE Keebler - this is Merrell’s favorite)
3 bananas, sliced and dipped in lemon juice (I usually use about 6 bananas, and I do not dip them in lemon juice as it smells just like a skunk!)

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. (I don’t usually take the time to Chill). Fold in whipped cream. Spoon 1 cup pudding mixture into bowl or whatever you are using. Top with one-third each of the wafers, bananas and pudding. Repeat layering and end with pudding mix. Chill thoroughly. Refrigerate leftovers.

I usually use a big long cake container with lid, but a 2 1/2 qt or more bowl will also work.

Wonderful stuff. This recipe was given to me a long time ago by Sister Glass, 80+ years, precious woman in our church in Belton, Texas. I hated banana pudding until she insisted I try her banana pudding, and since I would not have hurt her feelings by telling her that I hated the stuff I tried it and I was hooked!!!

FRENCH SILK FILLED CREAM PUFFS

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FRENCH SILK FILLED CREAM PUFFS
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INGREDIENTS:

CREAM PUFFS
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING
3/4 cup butter
1 cup sugar
1 1/2 teaspoons vanilla
2 tablespoons instant coffee
3 eggs
3 ounces unsweetened chocolate, melted

DIRECTIONS:
Heat oven to 400 degrees. Bring water and butter to a boil
in a heavy saucepan. Add flour and salt at once. Beat until
smooth ands forms a ball; remove from heat. Beat in eggs
one at a time until batter is shiny. Place by tablespoon
portions 2 inches apart on ungreased cookie sheet. Bake 25
minutes or until golden brown. Cool. Slice top off and scoop
uncooked batter from inside. Fill with filling and replace
top. Sprinkle with powdered sugar and serve.

For filling, cream butter and sugar in mixer, blend in vanilla
and coffee. Add eggs one at a time, beat 2 minutes each. Blend in chocolate.

Chill 1 hour before filling cream puffs.
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I also make the Puffs and fill with some kind of sandwich "stuff" such as
Chicken Salad or Ham Salad - Good eating.

CHOCOLATE ZUCCHINI BREAD

CHOCOLATE ZUCCHINI BREAD

3 eggs, beaten
1 1/2 cups sugar
3 tsps vanilla (4 tsps)
1 cup oil
2 cups grated zucchini
3 cups flour, all purpose
1 tsp salt
1 tsp soda
1/2 tsps baking powder
3 tsp cinnamon
1 (3 oz) box Instant Chocolate Pudding or 3 1/2 oz size
1/2 cup coconut
1/2 cup nuts, (about 1 1/3 cups)
1/2 cup chocolate chips (AND 1/2 cup Little Bits Chips)

Beat eggs until light, add sugar, vanilla and oil; mix well. Stir in zucchini. Sift flour, salt, soda, baking powder and cinnamon. Blend with creamed mixture. Fold in coconut, dry pudding, nuts and chocolate chips. Put in 2 greased loaf pans. Bake at 350 degrees for 1 hour. When cool you may sprinkle with powdered sugar.

CHEESE CAKE THINGEES

CHEESE CAKE THINGEES

24 Vanilla Wafers (I use Keebler Fat Free when I can find them)
2 Pk (8 oz) Cream Cheese
3/4 Cup sugar
2 eggs
1 Tbl Lemon Juice
1 tsp vanilla extract
1 can Cherry Pie filling (Or whatever pie filling you desire)
Cool Whip - Optional

Place paper liners in 24 muffin cups. Put one vanilla wafer in bottom of each. Combine all ingredients, beat until smooth and creamy.

Pour enough filling into cups to fill 2/3 full. Bake 350 degrees 15 - 20 minutes. Cool. Just before serving, spoon cherry pie filling on top of each cheese cake. Top with whipped cream if desired.

Makes 2 dozen.

BAKED PINEAPPLE

Yummy!

BAKED PINEAPPLE

1 #2 can chunk pineapple (this is the 20 oz size)

1 cup sugar

1/2 stick butter or margarine, melted

4 eggs, beat

4 slices bread, torn up

Mix - bake 1 hour at 350 degrees.

I love nuts, so usually add some.

SOPAIPILLA CHEESECAKE

Sopaipilla Cheesecake

2 cans of crescent rolls (Pillsbury work/handle the best)
1-½ Cup sugar
1 Tsp vanilla
1 Tsp cinnamon
2 - 8-oz packages Cream Cheese, softened (Phil Cr Ch works best)
1 stick of butter

Preheat oven to 350 degrees. Press 1 can of crescent rolls into bottom of 9X13 pan. Mix cream cheese, 1 C sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. (Just unroll, trying to keep in one hunk). Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temp.

If you want to make this extra delicious - place sweetened strawberries (frozen or fresh) on top of each slice with a dollop of whipped cream on top of berries.

DELICIOUS!!! One of my favorite desserts!

COFFEE CAKE

Coffee Cake
INGREDIENTS:

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

OH MY GOODNESS!!!!!!!