Peach Dumplings Recipe

 

Ingredients:

• 2 whole large peaches
• 2 8 oz cans crescent rolls
• 2 sticks butter
• 1-1/2 cup sugar
• 1 tsp vanilla
• cinnamon, to taste
• 1 1/2 cups orange juice

DIRECTIONS:
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top

Crusty Bread Recipe

 

INGREDIENTS:

• 3 cups unbleached all purpose flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon Instant or Rapid-rise yeast
• 1 1/2 cups water

DIRECTIONS:
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Gluten-Free Strawberry Rhubarb Crumble

 

Ingredients:
FOR THE FRUIT:

• 2 cups rhubarb, cut into 3/4″ pieces
• 2 cups strawberries, hulled and cut into 3/4″ pieces
• 1/4 cup granulated sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• pinch of salt

FOR THE TOPPING:

3/4 cup + 1 tablespoon (75 grams) certified gluten-free oat flour*

• 1 1/4 cups (115 grams) certified gluten-free rolled oats
• 2/3 cup (132 grams) light brown sugar
• 2/3 cup (149 grams) butter or 1/2 cup + 1 tablespoon (126 grams) coconut oil**, melted and cooled slightly
• 1/4 teaspoon salt

Directions:
Preheat the oven to 350°F and grease a 1-quart, 8″x8″ or another similar sized baking dish.
In a large mixing bowl, stir together the sugar, almond extract, vanilla extract, cornstarch and salt.
Add the chopped fruit and stir to coat in the mixture. Let sit for at least 10 minutes while preparing the topping.
In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.
Spoon the fruit mixture into the pan and top with the topping. Place the dish on a baking sheet to catch any spills.
Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.

Donkey Balls

 

Ingredients :

• 1-1/2 pound bacon, cooked, drained, crumbled, and divided
• 2 cups shredded mozzarella cheese
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup cheddar cheese (shredded) or to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoons mustard
• 2 cups chopped seeded tomatoes
• 1-1/2 cup shredded Iceberg lettuce
• pepper an salt to taste
• Toasted bread rounds, crackers, or pita chips.

How to make it :

Preheat oven to 350. Spray a 11?2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Donkey Balls

 

Ingredients

2 packages crescent rolls pref buttery flavored

• 1 16 oz cream cheese, don’t use fat free… they r horrible
• 1 packages jimmy dean sausage (standard size)
• 1/4 tsp garlic powder
• 1 small fresh onion… minced

Instructions
cook sausage, garlic powder and onion until brown and lightly crispy.
drain sausage. does not hafta be rinsed
take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls.
unroll crescent rolls and cut crescent in half to make a triangle.
take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside.
place balls on the cookie sheets and bake for 8 minutes. DON’T BURN BOTTOMS.
cool for 3 minutes should make about 40-48 balls.
a reviewer suggested that she had to cook them longer (14 minutes) … so it may take longer depending on size

Sunshine Salad

 

You’ll need

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• 1 fresh pineapple, cored and cut into chunks
• 1 15 oz can of Mandarin oranges in light syrup
• 2 bananas
• 1 box of Jell-O sugar free instant pudding

How to make it

Do not drain the oranges. Cut the pineapple and bananas into chunks. Combine the fruit in a large bowl. Sprinkle the dry pudding mix (do NOT add milk) over the top of the fruit. Mix well. Refrigerate, covered for at least one hour. Serving size is one cup

School Lunch Peanut Butter Bars

 

Ingredients:

• 1 1/2 C Flour
• 1¼ tsp. Salt
• ½ tsp. Baking Soda
• ¾ C Butter
• ¾ C Sugar
• ¾ C Brown Sugar
• 1 ½ tsp. Vanilla
• 1 1/2 C Creamy Peanut Butter (split)
• 2 Eggs
• 1 ½ C Quick Oats

Frosting:

• ½ C Butter (1 stick)
• 3 ½ C Powdered Sugar
• 2 T Cocoa
• ¼ C Milk (I use whatever I have in the fridge)
• 1 tsp. Vanilla

Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.