Peach Cobbler

(This one is done in an 9x9 pan instead of a 9x13. Thanks for the picture Summer! :))

Okay peeps! This is a great peach cobbler because you can use it year round. It's actually geared toward using canned peaches. It is really delicious! I love it!

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 1/2 tsp. baking powder
1/2 teaspoon salt
2 large (29 oz) cans of peaches, drained

Topping:
1/3 cup of cinnamon/sugar mixture (You determine how much cinnamon and how much sugar you want, but altogether it should be 1/3 a cup.)

1. In 9x13 pan, place 1 stick of melted butter. Smear it all around until the pan is coated really well and evenly.
2. In a bowl, combine 1 cup flour, 1 cup sugar, 1 cup milk, 1 1/2 tsp baking powder, 1/2 tsp. salt.
3. Pour batter over melted butter in pan.
4. Drain two large cans of peaches. Place the peaches (lay them individually) over the batter.
5. Sprinkle the peaches and batter with the 1/3 cup cinnamon/sugar mixture.
6. Bake at 375 for 45-55 minutes.

Sour Cream Pancakes

2 Eggs—Separate whites and yolks
2 cups milk
1 cup sour cream
1/4 cup oil
3 cups flour
½ cup sugar
1 ½ teaspoons soda
1 teaspoon salt

Mix egg yolks, milk, sour cream, and oil. Mix together flour, sugar, soda, and salt. Add wet ingredients to dry ingredients and barely mix. Beat egg whites til stiff and fold into other ingredients. Now make yerself some pancakes!

Ham and Pea Pasta

Krista of Krista's Culinary Creations made us this pasta for dinner one night, and it was absolutely delicious. We were dying to have it again. Thanks for the great recipe Krista!


1 cup green peas, fresh or frozen
2 Tbsp salted butter
1 cup sliced mushrooms
1 cup ham, chopped
3/4 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1 lb linguine, fettucine or other pasta
3/4 cup grated Parmesan cheese or more to taste

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Drain pasta. Toss pasta with butter mixture. Add Parmesan and toss. Serve immediately.

Snowbird Mocktails

3 cups pineapple juice
1 can (14 oz.) sweetened condensed milk
1 can (6 oz.) frozen orange juice concentrate, thawed
½ tsp. coconut extract
1 bottle ginger ale, chilled

Combine pineapple juice, sweetened condensed milk, orange juice concentrate and coconut extract in a large pitcher; stir well. Refrigerate covered (you can use it for up to one week). To serve, pour ½ cup of pineapple juice mixture into individual glasses (over ice if desired). Top off each glass with about 1/3 cup ginger ale (more or less if you like). Great topped with whipped cream and/or fruit for garnish. Makes 10 servings.