Revised Peach Cobbler

With the new Betty Crocker mixes out I have been playing with them and revised the Peach Cobbler I posted a few years back. I'm sorry I can't post a pic, I never get a good one before it is devoured!

1 16 oz bag frozen peach slices

2-3 tbsp cinnamon sugar

1 box Betty Crocker gluten free yellow cake mix
3 eggs
1 stick butter, softened
2 tsp vanilla
2/3 cup water or peach juice

1 brick cream cheese softened
1/2 cup sugar (or to taste)
2-3 tbsp peach juice (optional)

Preheat oven to 350. Spray a 9" round cake pan. Place peaches in pan sprinkle liberally with about half cinnamon sugar mix.

Mix cake mix according to box directions. Pour over peaches.

Mix cream cheese and sugar until smooth, add juice (optional). Dollop on top of cake mix and peaches. Sprinkle with rest of cinnamon sugar mix.

Bake for about 45 minutes or until top is golden center is no longer jiggly.

Let cool, and enjoy warm or chilled!

Cold Rice Salad

Sick of mushy gluten free noodles not holding shape in pasta salad???? try RICE!

My sister made a version of this over the 4th for me and my mom, it was lovely!!!

1-2 zucchini, sliced and quartered
1 pint grape tomatoes sliced in half or quartered
red, green, yellow bell pepper cut into bite sized pcs
snap peas cut into pcs

half bottle Italian dressing

4-5 cups cooled cooked rice, brown or white, or a mix

Place veggies in dressing to marinade while rice is cooking. Just prior to serving mix with rice and add some shredded cheddar or crumbled feta if you like. Enjoy!

Easy Chocolate Cookies!

1 box Betty Crocker Gluten Free Cake Mix
1 brick cream cheese, softened
1 stick of butter softened
1 egg
1 tsp vanilla
1 bag mini chocolate chips

Blend cream cheese and butter until creamy. add egg and vanilla, blend in well, add the cake mix and chocolate chips.

drop by spoonful onto parchment lined cookies sheets. Bake in 350 oven for 10-15 minutes (depends on your oven) until set. place on cooling rack and sprinkle with powdered sugar.

Recent Discovery!

Your food processor that you use to crush the cookie's into smithereens....well, that same processor, if it is big enough, is the PERFECT thing to mix the cheesecake filling too! You really can't use a hand mixer because you end up with too much air in the cheesecake and that makes it fall and crack and etc......and hand mixing is just a pain in the BUTT!

So! Don't make my mistake and buy the 7 cup Cuisinart! Go for the big one! At least the 12 cup!!!!

Sometimes, bigger IS better! ;)

Need to try soon....

http://secretrecipes.blogspot.com/2006/10/olive-gardens-san-remo-dip.html

Taco's Al Pastor

Ingredients
1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño
Preparation
1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.

2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898506