Baking/Cooking

Peach Dumplings


Peach Dumplings

(Makes 16)


Ingredients


  • 2 cans Crescent rolls

  • 16 peach slices (if your peaches are small, use 2 peach slices per crescent roll triangle or triangle)

  • ¾ cup butter ( 1 ½ sticks)

  • ½ cup brown sugar

  • ½ cup white sugar.

  • 1 tsp. Cinnamon

  • 2 tsp. Vanilla extract

  • ⅔ of a 12 oz. can Ginger Ale (or citrus soda of choice)


Instructions


  1. Preheat oven to 350 F. and grease a 9x13 baking dish.

  2. Slice peaches so you have 16 large slices. Separate the Crescent Roll dough into triangles. Starting at the large end, roll a peach slice in a crescent roll triangle and place in baking dish.

  3. Melt butter in microwave. Add sugar, cinnamon, and vanilla extract, stir well to combine. Pour over top of dumplings.

  4. Pour ⅔ of a can of ginger ale between the dumplings and a long edge of pan so the sugar/butter mixture stays on top of dumplings.

  5. Bake for 35-40 minutes or until golden brown.

  6. Serve and eat with ice cream.





S'mores Bites

I made s'mores bites! S'mores bites are basically just s'mores in a muffin tin. It says to use a mini muffin tin but you can use a regular one do not cut the marshmallows. It will not make as much with the regular muffin tins.

Ingredients:

  • 7 whole graham crackers (equals 1 cup), finely crushed

  • 1/4 cup powdered sugar

  • 6 tablespoons butter, melted

  • 2 Hershey's candy bars

  • 12 large marshmallows, cut in half

Instructions:

  • Preheat the oven to 350°F.

  • Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.

  • Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.

  • Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.

  • Bake 4-5 minutes or until edges are golden.

  • While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.

  • Remove the pan from the oven and place one chocolate rectangle into each cup. Place one marshmallow half, cut-side down, into each cup.

  • Return to oven for 2-4 minutes or until marshmallows are just slightly softened.

  • If you'd like the tops to be brown, turn the oven to broil, and broil the s'mores bites for 1-2 minutes.

  • Cool on a cooling rack for 15 minutes before carefully removing them from the pan.I made s'mores bites! S'mores bites are basically just s'mores in a muffin tin. It says to use a mini muffin tin but you can use a regular one do not cut the marshmallows. It will not make as much with the regular muffin tins.

Ingredients:

  • 7 whole graham crackers (equals 1 cup), finely crushed

  • 1/4 cup powdered sugar

  • 6 tablespoons butter, melted

  • 2 Hershey's candy bars

  • 12 large marshmallows, cut in half

Instructions:

  • Preheat the oven to 350°F.

  • Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.

  • Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.

  • Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.

  • Bake 4-5 minutes or until edges are golden.

  • While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.

  • Remove the pan from the oven and place one chocolate rectangle into each cup. Place one marshmallow half, cut-side down, into each cup.

  • Return to oven for 2-4 minutes or until marshmallows are just slightly softened.

  • If you'd like the tops to be brown, turn the oven to broil, and broil the s'mores bites for 1-2 minutes.

  • Cool on a cooling rack for 15 minutes before carefully removing them from the pan.


Cheesy Garlic Breadsticks

These are so good! we ate an entire batch at one meal. Here is the recipe.


Ingredients

  • 1 tube (13.8 oz) refrigerated pizza crust (we just made our own pizza dough)

  • 2 tablespoons butter, melted

  • 1 teaspoon garlicpowder

  • 1/2 teaspoon parsley flakes

  • 1 1/2 cups shredded Italian-style cheese

  • pizza sauce or marinara for serving optional

Instructions

  1. Preheat oven to 400 degrees.

  2. Line a large baking sheet with a silicone liner or parchment paper.

  3. Open pizza crust and place onto lined baking sheet. If needed fix sides so the shape of crust is a rectangle. Don't stretch it out.

  4. In a small bowl mix together butter, garlic powder and parsley flakes.

  5. Spread butter mixture on top of crust.

  6. Sprinkle with cheese.

  7. Bake for 12-17 minutes until crust is golden brown and cheese is melted.

  8. Let cool slightly then cut into slices.

  9. Serve with warm pizza sauce or marinara if desired.

Recipe Notes

Use 1 13.8 oz. tube of refrigerated pizza crust like Pillsbury or a store brand. You can find this in the refrigerated section usually near the crescent rolls.

When you open the crust just unfold it and gently fix the side to make it a rectangle but keep it in it's original shape as best as you can. No need to roll or stretch it out.

For added flavor use Italian seasoning instead of parsley flakes.



Peanut butter Cups

These are super good! I love peanut butter cups but there to expensive for me to have them every day, But these are perfect and are fast and easy to make!

INGREDIENTS

Chocolate Layer

  • 1 cup chocolate chips (use dairy-free for vegan cups)*

  • 1 Tablespoon melted coconut oil

Peanut Butter Layer

  • 1/2 cup natural peanut butter

  • 1/4 cup honey (use maple syrup for vegan cups)

  • 2 Tablespoons melted coconut oil

  • pinch of sea salt (if peanut butter isn’t salted)


INSTRUCTIONS

  1. Line a muffin tin with paper or silicone liners (affiliate link). The recipe should make about 10-12 pb cups depending on how thick you make your layers.

  2. Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.

  3. Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place tray into the freezer for about 5-10 minutes for the chocolate to set.

  4. In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.

  5. Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.

  6. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!

  7. Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.

  8. Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.