Lemonade Cupcakes
If you’re like me and you love the taste of lemonade you will love my Lemonade Cupcakes. Lemonade is one of those things that I just can’t seem to get enough of in the summertime. That tart sweet flavor seems to do the trick on […]
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Easy Fresh Peach Cobbler Recipe – A Simple Dessert
Easy Fresh Georgia Peach Cobbler Recipe is a simple dessert and a wonderful summertime treat. What better way to enjoy Georgia Summer Peaches than a fresh peach cobbler?
When I think of the perfect summer dessert, Peach Cobbler is tops on the list. I love the tart sweet taste of the peaches combined with the warm topping and some cold vanilla ice cream melting over it. I’m drooling just thinking about it.
If you are looking for an easy dessert for your next BBQ or need a dessert to bring to a party, give this one a try. I know you will love it. Be sure to read my Cook’s Notes on how to easily peel peaches.
Fresh Peach Cobbler
Prep Time: 20 minutes
Start to Finish: 1 hour
Servings: 12
Ingredients:
- 8 – 10 fresh peaches, pitted, peeled and sliced (about 4 cups)
- 2 tablespoons sugar
- Juice of 1 lemon
- 1/2 Teaspoon cinnamon
- 2 tablespoons cornstarch
- 1 pouch (1lb 1.5oz) Betty Crocker® sugar cookie mix
- 1 stick of softened butter plus 3 tablespoons
- 1 egg
- 1 teaspoon almond extract (if you don’t like almond, you can add vanilla)
- Cooking Spray
- Ice cream or whipped cream for topping
Directions:
Preheat oven to 375°F
Spray a 3 quart or 9 x 13 inch glass-baking dish with cooking spray. Add the peaches, sprinkle the sugar, lemon juice, cinnamon, and cornstarch on top of the peaches, and mix lightly with a spoon to coat. Dot the top of the fruit with the 3 tablespoons of butter.
In a large bowl, mix the sugar cookie mix with 1 stick of softened butter, 1 egg and the almond extract. Mix well with a wooden spoon to form a soft dough.
With your hands, grab a golf ball-sized ball portion of dough and press into a 1/4 inch thick pancake. Place dough on top of the peaches and repeat, covering most of the top of the peaches. If you have any dough left over just make some cookies with it.
Bake for 25-30 minutes until golden brown. Let cool for 10-15 minutes before serving.
Cooking Tips:
Placing the fresh peaches whole in a pot of boiling water for a minute helps the skin to easily peel off. Just boil them in boiling water for one minute and remove them, then slice and peel.
You can bake the cobbler ahead of time and warm it in the oven for a few minutes before serving.
Serve warm with whipped cream or ice cream.
The recipe above originally appeared on BettyCrocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
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Oven Roasted Chicken With Apple Butter Barbecue Sauce
Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up to make it my own. I think I came up with an amazing combination of flavors that works so well with chicken. I think it would be great on pork ribs too but I haven’t tried it yet.
I know it seems like there are a lot of ingredients, but trust me when I tell you they just get mixed in a bowl and poured over the chicken. It takes no time at all.
The secret ingredient is MUSSELMAN’S Apple Butter. It has a rich spicy apple flavor that gives the chicken great color and sweet taste.
This recipe makes about 3 cups and can be stored covered in the refrigerator for several days.
Ingredients:
For Apple Butter BBQ Sauce
- 1 (17 oz.) jar of MUSSELMAN’S Apple Butter
- 1 cup of ketchup
- 2 tablespoon Dijon mustard
- 2 tablespoon Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons olive oil
- 3 tablespoon soy sauce
- 2 cloves of garlic, chopped
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes (optional)
- 2 teaspoon paprika
- 1/3 cup brown sugar
For Chicken
- 10-12 chicken thighs
- Salt and fresh ground black pepper
Directions:
Mix all the ingredients for the BBQ sauce in a bowl until completely combined and sauce is smooth.
Season chicken thighs with salt and pepper and place in large zip lock bar with half of the sauce. Refrigerate the other half of the sauce for later. Place chicken in refrigerator to marinade for at least an hour or overnight.
When ready to cook, preheat oven to 450°F oven with rack on the second level from the top. Place chicken on baking pan sprayed with Pam, skin side up uncovered, and roast for about 30 minutes or until chicken is done.
Chicken can also be grilled on an outdoor BBQ.
Once chicken is done remove from oven baste once more with sauce and serve extra sauce on the side.
If you like this recipe, use the nifty share icons below to share it (or print it!) 🙂
MUSSELMAN’S was kind enough to send me some of their product free of charge. The opinions expressed in my review and recipe are my own.
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