Grandma’s Peach Cobbler


  • 6 large fresh peaches – peeled and sliced
  • 1/2 C water
  • 1-3/4 C sugar – divided
  • 4 Tbsp butter – divided
  • 1 C self rising flour (you must use self rising flour)
  • 2/3 C milk
  • bottled squeeze margarine (or small slices of butter)


  1. Preheat oven to 400 degrees
  2. Place 2 Tbsp butter in a glass 13x9x2 dish in a 400 degree oven until butter melts; make sure you move melted butter around the dish to cover the bottom
  3. Cook peaches, water, 3/4 C sugar & 2 Tbsp butter over medium-high heat just until it begins to boil, stir until butter melts
  4. Remove from heat and set aside
  5. In a separate bowl, stir together 1 C Sugar, 1 C self rising flour & 2/3 C milk to form a dough that is thick/thin – not too runny (more/less milk may be needed – as well as flour/sugar, adjust as necessary)
  6. Place cooked peaches into buttered glass dish and then pour dough mix over the peaches, ensuring an even distribution of dough
  7. Bake at 400 degrees for 30-40 minutes until dough rises
  8. Cover top of cobbler with squeeze margarine (parkay squeeze works best, if you do not have this, use small slices of real butter) until it covers the top and is melted, then sprinkle sugar over melted butter
  9. Cook another 10-15 minutes in a 400 degree oven until lightly browned, then broil for a few minutes until topping caramelizes, forming a hard shell

*This recipe works great for other fruits, like apples; but be careful with just berries, as they are very juicy and separate in the baking process; If you choose to make only berry cobbler, like blackberry cobbler, reduce the water to 1/4 C. and stir gently. The best combination I have found is Peach/Blackberry Cobbler – for this, I reduce the above recipe to 3 large peaches, reduce the water to 1/4 C and add approx 2 C fresh blackberries (do not cook the blackberries, just add them into the glass dish after pouring in the cooked peaches) – make sure you use fresh blackberries, the frozen ones have way too much juice and will make the dough soggy.

*I love and miss my Grandma (R.I.P. 03/15/28 – 11/02/10) and her Cobbler; this recipe was the best I could do, as she doesn’t have anything written down, I just have watched her make it enough times to jot down notes and formulate an actual recipe – Good Luck!

Paula Deen’s Not Yo Mama’s Banana Pudding


  • 1 (12 oz) container frozen cool whip – thawed completely
  • 1 (14 oz) can sweetened condensed milk
  • 8 oz cream cheese – softened at room temperature
  • 2 C milk – whole milk works best but nothing less than 2%
  • 1 (5 oz) box instant french vanilla pudding mix
  • 6 to 8 bananas – sliced
  • 2 bags chessmen cookies – Pepperidge Farm Brand


  1. Line the bottom of a 13″ x 9″ x 2″ baking dish with 1 bag of cookies
  2. Cover the cookies with a layer of sliced bananas
  3. In a bowl, using an electric mixer, beat together the milk and pudding mix
  4. In another bowl, using an electric mixer, beat together the cream cheese and condensed milk until smooth
  5. By hand, fold the cool whip into the cream cheese mixture
  6. By hand, stir the cream cheese mixture into the pudding mixture until well blended
  7. Pour the mixture over the bananas
  8. Top with the remaining bag of cookies
  9. Refrigerate until ready to serve

Bananas Foster


  • 1/2 C (1 stick) butter
  • 1/2 C packed brown sugar
  • 4 bananas – peeled, halved and cut lengthwise (or slice into thick pieces)
  • 1/4 C dark rum


  1. In a large skillet, melt butter over medium-high heat
  2. Using a wooden spoon, add brown sugar and stir together with the butter until mixed well
  3. Add bananas and cook until caramelized on both sides
  4. Remove pan from heat and add the rum
  5. Return pan to heat and light on fire (STAND BACK AND USE A LONG LIGHTER)
  6. Flambe the bananas until the flame dies down and the alcohol cooks out
  7. Serve immediately over vanilla ice cream and/or slice of pound cake

White Chocolate Creme Brulee


  • 4 oz white chocolate chips (or baking bar – chopped into small pieces)
  • 4 large egg yolks – room temperature
  • 1/3 C sugar + additional for caramelizing
  • 2 C whipping cream
  • 1/2 tsp vanilla extract


  1. Preheat oven to 300 degrees
  2. In medium bowl, whisk egg yolks with sugar until smooth
  3. In 2 qt saucepan, bring whipping cream to a simmer over medium-high heat
  4. Add white chocolate to simmering whipping cream
  5. Turn off heat and whisk until white chocolate is melted
  6. Add white chocolate mixture to egg yolk mixture – whisking continuously to prevent eggs from scrambling
  7. Whisk until smooth
  8. Add vanilla
  9. Pour into four ramekins or custard cups
  10. Place cups in 13″ x 9″ x 2″ baking pan or broiler pan
  11. Add enough water to the baking pan so cups sit in 1 to 1-1/2 inch of water
  12. Bake until set – about 45 minutes
  13. Remove from oven and sprinkle additional sugar (however much you like here – I use a lot to make the whole top caramelized and crunchy good!)
  14. Broil for 4 – 5 minutes or until desired level of brownness (a deep golden brown is optimal)

*Can be served warm, at room temperature, or cold (refrigerate overnight)

Triple Chocolate Cheesecake


For the Crust:

  • 24 Oreo Brand cookies – place in food processor and crush to crumbs
  • 4 Tbsp butter – melted

For the Cheesecake Filling:

  • 4 pkg (8 oz each) cream cheese – softened to room temperature
  • 1-1/3 C powdered sugar
  • 3 Tbsp unsweetened cocoa powder
  • 4 eggs
  • 10 oz bittersweet chocolate – chopped

For the Chocolate Ganache Topping:

  • 3/4 C heavy whipping cream
  • 6 oz bittersweet chocolate – chopped
  • 1 Tbsp sugar


  1. Preheat oven to 350 degrees

Make the Crust:

  1. Mix oreo crumbs and melted butter and press into bottom of 9 inch springform pan.
  2. Bake for 8 minutes – I did have some butter seep out of my pan – just wiped it with a towel
  3. Let coo

Make the Cheesecake Filling:

  1. Melt the chocolate in the microwave and let cool
  2. Beat cream cheese
  3. Add sugar and cocoa until smooth
  4. Add eggs one at a time on low
  5. Scrape down the sides of the bowl as needed
  6. Pour in the cooled, melted chocolate on low to blend
  7. Pour this over the crust and spread evenly
  8. Bake about 70 minutes
  9. Cool 5 minutes
  10. Drag a thin knife around the sides and chill in fridge over night

Make the Ganache Topping:

  1. Combine all the ingredients in a microwave safe bowl and heat until melted, stirring smooth
  2. Remove the sides of the springform and pour on the ganache allowing it to run down the sides a bit

*Top with huge chocolate curls, if desired!



  • 16 oz (1 box) light or golden brown sugar
  • 2 C self rising flour
  • 1/2 C (1 stick) butter – softened to room temperature (+ more for greasing pan)
  • 3 eggs – beaten
  • 1 Tbsp vanilla extract


  • 1 C sweetened flaked coconut
  • 2 C pecans – chopped
  • 1 C semisweet chocolate chips


  1. Preheat the oven to 350 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking pan
  3. In a large bowl, using an electric mixer, beat together brown sugar, flour and butter
  4. Add eggs and vanilla – beat until smooth
  5. If using, fold in coconut, pecans, and/or chocolate chips until well combined
  6. Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until a toothpick inserted through the middle comes out clean
  7. Cool completely in the pan before cutting into squares



  • 1-3/4 C graham cracker crumbs
  • 1/3 C butter – melted
  • 1-1/4 C sugar – divided
  • 3 pkg (8 oz. each) cream cheese – softened to room temperature
  • 1 C sour cream
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 can (21 oz) pie filling – any flavor – refrigerated – optional


  1. Preheat oven to 350 degrees
  2. Mix graham crumbs, butter and 1/4 C sugar until well combined
  3. Press onto bottom of 9-inch springform pan
  4. Beat cream cheese and remaining sugar in large bowl with mixer until blended
  5. Add sour cream and vanilla – mix well
  6. Add eggs, 1 at a time, beating on low speed after each addition, just until blended
  7. Pour over crust
  8. Bake 1 hour to 1 hour 10 minutes or until center is almost set
  9. Run a plastic knife around rim of pan to loosen cake (do not use metal, or you will scratch your springform pan)
  10. Cool before unlocking and removing rim
  11. Refrigerate cheesecake for at least 4 hours – overnight is best

*If using pie filling, top the cheesecake with refrigerated pie filling just before serving

Jell-O Rollups


  • 3 oz box Jell-O – any flavor
  • 1/2 C warm water
  • 12 large marshmallows


  1. Lightly spray an 8″ square pan with non-stick spray
  2. Dissolve warm water and Jell-O in a large bowl and microwave for 1 minute
  3. Add marshmallows to Jell-O mixture, stir to coat and return to microwave for 90 seconds, until marshmallows are puffed and melted
  4. Whisk until marshmallows are completely dissolved
  5. Pour into prepared pan
  6. Refrigerate until well set, they should be very firm and easy to handle
  7. Loosen edges with a knife
  8. Starting at one end, roll up tightly and remove from pan
  9. Cut into spirals & enjoy!

*My kids love this recipe

Chocolate Mousse


  • 1 qt heavy whipping cream
  • 14 oz bittersweet chocolate – melted


  1. Using a mixer, whip the cream until soft peaks form
  2. With a rubber spatula, gently fold in approx 1/3 of the melted chocolate
  3. Add the remaining melted chocolate and gently mix only until combined – as you will deflate the cream if you over mix
  4. Pour into cups and serve

Easy Double Chocolate Chip Brownies


  • 2 C semi-sweet chocolate chips
  • 1/2 C (1 stick) butter – cut into pieces
  • 3 eggs
  • 1-1/4 C flour
  • 1 C sugar
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 C chopped walnuts – optional


  1. Preheat oven to 350 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking pan
  3. In a large heavy saucepan over low heat, melt 1 C chocolate chips and butter
  4. Stir until smooth
  5. Remove from heat
  6. Add eggs
  7. Stir well
  8. Add flour, sugar, baking soda and vanilla 
  9. Stir well
  10. Stir in remaining 1 C chocolate chips and if using, chopped walnuts
  11. Spread into a lightly greased baking pan
  12. Bake at 350 degrees for 18-22 minutes, check at 15 minutes, until a toothpick inserted into the center comes out clean (be careful not to over cook, or the brownies will not be soft & chewy)
  13. Cool in pan & cut into squares.

Disney Dole Whip (copycat)


  • 2 C frozen pineapple (ideally Dole brand)
  • 1/3 C coconut milk (or any milk of your choice)
  • 3 Tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 pinch salt
  • pineapple slices, for garnish – optional


  1. In a food processor, add frozen pineapple, milk, sugar, lemon juice, lime juice and salt
  2. Blend ingredients until smooth and there are no more pineapple chunks – about 3-5 minutes
  3. Serve Dole Whip immediately in festive glasses with straws or dessert spoons
  4. If you’d like whip to be firmer, freeze for 30 minutes, then serve

Luscious Lemon Brownies


For the “Brownie” Batter:

  • 3/4 C flour
  • 3/4 C sugar
  • 1 stick (1/2 C) butter – softened to room temperature
  • 2 large eggs
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice

For the Tart Lemon Glaze:

  • 1 rounded C powdered sugar
  • 4 Tbsp lemon juice
  • 8 tsp lemon zest


  1. Preheat oven to 350 degrees
  2. Grease/Spray an 8″ square baking dish with butter/cooking spray and set aside
  3. Zest and juice two lemons – set aside
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar and softened butter until combined
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined
  6. Pour into the flour mixture and beat at medium speed until smooth and creamy – about 2 minutes
  7. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean
  8. Allow to cool completely before glazing
  9. Do not overbake, or the bars will be dry
  10. When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice and whisk together all three ingredients
  11. Spread 1/2 the glaze over the brownies with a rubber spatula
  12. Let glaze set
  13. Spread the remaining glaze over the bars, and let it set
  14. This glaze does not harden like most
  15. Cut into bars, and serve!

Apple Crisp


For the Apple Mixture:

  • 10 C Granny Smith apples peeled – cored and sliced
  • 1 C brown sugar
  • 1 Tbsp flour
  • 1 tsp ground cinnamon

For the Crisp Mixture:

  • 2 C quick-cooking oats
  • 2 C flour
  • 2 C brown sugar – firmly packed
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 C (2 sticks) butter – cubed while cold


  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ pan with non-stick cooking spray

Make the Apple Mixture::

  1. Place sliced apples in a bowl
  2. Add brown sugar, flour and cinnamon
  3. Stir gently and make sure every piece of apple is covered in the sugar mixture – set aside

Make the Crisp Mixture:

  1. Combine the oats, flour, brown sugar, baking powder and baking soda together
  2. Add in the cubed butter and use your hands to combine – you want the butter to be pea-sized and coated entirely – you should have 6 C
  3. Spread 3 C over the bottom of your prepared pan and press flat
  4. Pour the apple mixture over top and press down with rubber spatula
  5. Pour remaining crisp mixture over top of the apples
  6. Bake uncovered for 35 – 45 minutes until golden brown

Homemade Peanut Butter Doggy Ice Cream


*Yes, this is a healthy frozen treat for your 4-legged friend 

  • 2 small, very ripe bananas
  • 32 oz container plain greek yogurt
  • 2 heaping Tbsp creamy peanut butter
  • 2 Tbsp honey


  1. Mash bananas until smooth 
  2. Add greek yogurt, peanut butter and honey
  3. Whisk until combined
  4. Spoon into containers you plan on freezing
  5. Place in freezer until your pup is ready to enjoy!

Butterscotch Lush


For the Graham Cracker Crust:

  • 1-1/2 C graham crackers – crushed
  • 1/2 C (1 stick) butter – melted
  • 1/2 C sugar

For the Cream Cheese Layer:

  • 8 oz cream cheese – softened to room temperature
  • 2 C heavy whipping cream
  • 1/4 C sugar

For the Pudding Layer:

  • 2-1/2 C milk
  • 2 (3,4 oz each) butterscotch instant pudding

For the Whipped Cream Layer:

  • 1 C heavy whipping cream
  • 3 Tbsp powdered sugar

Toppings (optional):

  • butterscotch ice cream topping
  • chocolate bar – shaved


Make the Graham Cracker Crust:

  1. Preheat oven to 350 degrees
  2. Mix together graham cracker crumbs, melted butter and sugar
  3. Press mixture into the bottom of an 8″ square baking dish
  4. Bake for 15 minutes

Make the Cream Cheese Layer:

  1. Use a hand mixer to beat cream cheese and sugar until fluffy
  2. Add in 2 C heavy whipping cream and beat until stiff peaks form
  3. Layer over cooled graham cracker crust

Make the Pudding Layer:

  1. Beat milk and pudding mix. (If too thick, add a little more milk – you want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer)
  2. Spread over cream cheese layer

Make the Whipped Cream Layer:

  1. Beat heavy cream and powdered sugar, until it forms soft peaks
  2. Spread over pudding layer
  3. Chill 4 hours in the refrigerator, or until set

Toppings (optional):

  1. Drizzle warmed butterscotch topping across the top
  2. Sprinkle with shaved chocolate pieces

Hershey’s Special Dark Chocolate Fudge Brownies


  • 14 Tbsp (1 stick + 6 Tbsp) butter – melted
  • 2 C (1 bag) semi-sweet chocolate chips
  • 1-1/2 C brown sugar
  • 1-1/2 C Hershey’s Special Dark Unsweetened Cocoa Powder
  • 1-1/2 Tbsp vanilla extract
  • 1-1/2 tsp salt
  • 2-1/4 C flour
  • 2 C sugar
  • 5 eggs


  1. Preheat oven to 350 degrees
  2. Grease a 13″ x 9″ x 2″ baking pan (I use a pyrex glass pan greased with butter)
  3. In a glass dish, melt the 14 Tbsp of butter in the microwave for 90 seconds
  4. Using a mixer, combine the melted butter, white sugar, brown sugar, and vanilla until creamy
  5. In a separate bowl combine the flour, cocoa powder and salt
  6. Sift using a wire whisk or sifter
  7. On low speed, alternate adding in the eggs and dry mixture to the butter and sugar – start with an egg, end with an egg – DO NOT OVER MIX!
  8. Place the brownie batter into the greased pan
  9. Sprinkle the chocolate chips on top of the batter and, using a rubber spatula, gently press them down into the batter
  10. Bake in the preheated oven for 50-55 minutes (check them at 45 minutes) or until the top is slightly crispy

*Allow them to completely cool before cutting – I put them in the refrigerator! 

Thick & Chewy Brown Sugar Butterscotch Blondies


  • 1 C butter – melted
  • 1-3/4 C light brown sugar – packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2-1/2 C flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 bag (11 oz) butterscotch morsels


  1. Preheat oven to 350 degrees
  2. Line a 9-inch square baking dish with parchment paper – set aside
  3. In a large mixing bowl, whisk melted butter with brown sugar until combined
  4. Add in eggs, one at a time
  5. Whisk in vanilla
  6. Slowly add in flour, cornstarch, baking powder and salt
  7. Mix by hand until just combined
  8. Fold in butterscotch morsels
  9. Pour batter into prepared baking dish
  10. Bake for 35 – 40 minutes
  11. Cool completely – slice and enjoy!

Cast Iron Skillet Apple Pie Biscuits


For the Biscuits:

  • 8 buttermilk biscuits 
  • 1 (21 oz) can premium apple pie filling
  • 1/2 C (1 stick) butter – melted
  • 1/2 C light brown sugar – firmly packed 
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg
  • 1/4 C walnut or pecan pieces – optional

For the Glaze:

  • 1 C powdered sugar
  • 5 or 6 Tbsp cream or half & half OR 2-4 tsp whole milk – only use one liquid


  1. Preheat the oven to 375 degrees
  2. Melt the butter, and brush on all sides of a 10-inch cast iron skillet
  3. In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended
  4. Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture
  5. Arrange side by side in the skillet
  6. Cut the apples in the pie filling into smaller pieces
  7. Mix in 1 tsp vanilla
  8. Arrange apples over the biscuits
  9. Pour the remaining butter over all
  10. Sprinkle the remaining cinnamon-sugar on top
  11. Bake for 30-35 minutes, until golden and puffy
  12. Meanwhile, make the glaze by mixing together all of the ingredients for the glaze
  13. Drizzle on top of hot biscuits fresh from the oven
  14. Serve hot

Lemonade Squares


For the Crust:

  • 1/4 C graham cracker crumbs
  • 1/2 C butter – melted
  • 1/3 C sugar

For the Filling:

  • 16 oz cream cheese – softened to room temperature
  • 5 oz evaporated milk
  • 1 pkg (4 serving size) instant lemon pudding mix
  • 3/4 C lemonade concentrate (in the freezer section) –  thawed and undiluted 
  • 1 tsp lemon zest – grated


  1. Preheat oven to 350 degrees
  2. Mix all crust ingredients in a small bowl – press into a 9″ square pan
  3. Bake for 10-15 minutes or until crust begins to brown
  4. Remove from oven and cool completely
  5. In a small bowl, whisk pudding mix and evaporated milk for 2 minutes – let stand 2 minutes
  6. Meanwhile, beat cream cheese until light and fluffy
  7. Gradually beat in the lemonade concentrate
  8. Stir in the lemon zest
  9. Gradually beat in the pudding mixture, beating well
  10. Pour over cooled crust
  11. Cover and chill at least 4 hours – overnight is best

Strawberry Ice Cream

*This recipe requires an ice cream maker


  • 3 egg yolks – beaten
  • 2 C milk
  • 2 C heavy whipping cream
  • 2/3 C sugar – divided
  • 2 C fresh strawberries
  • 1 tsp vanilla extract


  1. De-stem strawberries
  2. In a medium bowl, mash strawberries with 1/3 C sugar
  3. Place in the refrigerator while making the rest of the recipe
  4. In a medium saucepan, whisk together the egg yolks, milk and the remaining 1/3 C of sugar
  5. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL. (About 160 degrees)
  6. Transfer the mixture into a chilled bowl to cool.
  7. When cool, place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time.
  8. Stir together cream and vanilla
  9. Mix into the strawberry/sugar mixture
  10. Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

*I use the ice cream maker attachment for my Kitchenaid mixer and it works Great!