Peach Cake

From Carolyn...

1 1/2 cups sugar

2 eggs

2 cups flour

1 Tbsp. cinnamon

3/4 cup oil

1 1/3 cups mashed peaches

1 Tbsp. Soda

1/4 Tbsp. Salt

Mix and bake the upper ingredients at 350 degrees for 35 minutes. Frost with the following recipe.

Frosting:

1 cup sugar

1/2 cup butter

2 egg yokes

1 Tbsp. flour

2/3 cup evaporated milk

Bring to a boil. Stir and boil for 10 minutes. Remove from heat and add 1 teaspoon vanilla and 1/2 cup chopped pecans let cool and frost.

Peach Ice Cream

From Carolyn...

3 cups mashed peaches

2 1/2 cups sugar

1/4 cup lemon juice

Mix the above ingredients and let sugar dissolve about 1 1/2 hours.

1 can evaporated milk

1 quart half and half milk

1 pint whipping cream

Put all ingredients in ice cream freezer and freeze for desired time. (She uses a 6 quart freezer.) You can use raspberries and strawberries and it is delicious!!

Peach Cobbler

From Karen...

1 cube margarine

2 cups flour

1 1/2 cups sugar

1 Tbsp. baking powder

1 1/2 cups milk

1 quart peaches and juice

Preheat oven to 350. Place butter in 9x13 pan and melt in oven. Don't brown. Stir together flour, sugar, and baking powder. Add milk and stir together. Pour into pan of butter. Spread evenly. Pour peaches and juice over batter. Bake 1 hour. Serve with whipped cream.

Lazy Day Cobbler

From Karen...

1/2 cup butter, melted

1 cup flour

1/2 cup sugar

3/4 cup milk

1 1/2 tsp. baking powder

1/4 tsp. salt

1 quart peaches and juice

Melt butter in 8x8 pan in 350 oven. Mix remaining ingredients and pour them over melted butter, but do NOT stir. Empty bottled peaches and juice over batter. Do not stir. Bake at 375 for 30-40 min.

Cinnamon-Sugar Rhubarb Cake

From Shandi...

1/2 cup butter

1 cup brown sugar

1 cup sugar, divided

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

2-3 cups diced fresh or frozen rhubarb

1 tsp cinnamon

Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.

Brown Rice Bowl

This recipe is super healthy, easy and yummo!! Below is a serving for one. Everything in red is what I do to cook it for my whole fam.

½ cup cooked brown rice (6 cups)
2 oz. grilled chicken breast, diced (3 chicken breasts cooked in a little bit of olive oil and seasoned with Real Salt onion flavored)
1/3 cup corn niblets (16 oz. frozen corn heated)
1/3 cup cooked peas (16 oz. frozen peas heated)

Sundrenchers Asain Salad dressing or Teriyaki Sauce

Combine rice with chicken, corn, & peas. Then toss with sauce of choice. It is actually good without the sauce, but I love sundrenchers and it gives it an added asian twist. Sundrenchers is sweetened with agave and everything in it is organic. I have found it at Fresh Market and Good Earth. Add 90 calories for 1 1/2 TBS. to the calories below if you use it for your sauce.

One serving: 318 calories, 25 grams protein, 45 grams carbs, 35 grams fat, 7 grams fiber

Delicious Chocolate Zucchini Cake

From Kathy...

½ c. soft margarine

½ to 1 c. sugar

2 eggs

2 c. grated zucchini

2 ½ c. flour

1 tsp. vanilla

½ c. sour milk or buttermilk

4 to 5 Tbsp. cocoa

½ tsp. cinnamon

1 tsp. salt

1 tsp. soda

1 tsp. baking powder

Mix all together well. Place in a sprayed and floured 9x13 inch pan (or larger 10x14 inch pan) and sprinkle on topping and bake at 325* for 40 to 50 min.

Topping:

Use ½ to ¾ cup each of the following: Brown sugar, chopped nuts and chocolate chips