Peach Upside Cake

1/4 c. butter
1/2 c. Brown Sugar
1 1/2--2 c. peaches
1 1/4 c. AP Flour
1/4 t. baking powder
1/4 t. salt
1/2 c. butter, softenend
3/4 c. sugar
1 egg
1 t. vanilla
1/2 c. milk

Melt 1/4 c. butter in 8 X 8 pan. Melt in 300 degree oven.
Add brown sugar, moisten brown sugar. Arrange peaches over butter and sugar.

In medium bowl, mix flour, baking powder and salt.

In a large bowl, add 1/2 c. butter--beat with mixer, add granulated sugar. Add egg and vanilla. Alternate with dry ingredients and milk. Mix well. Spread batter over peaches.
Bake at 350 for 45-50 minutes. Cool on wire rack for 5 minutes--loosen sides. Invert onto large serving platter. Cool 10-15 minutes.

Fudgy Double Chocolate Pistachio Brownies

o 1 1/2cups butter
o 1 1/2cups firmly packed brown sugar
o 1cup sugar
o 1Tablespoon vanilla
o 4 large eggs
o 1 3/4 cups all purpose flour
o 1 cup unsweetened cocoa powder
o 1/2 teaspoon baking powder
o 1/2 teaspoon baking soda
o 1/4 teaspoon salt
o 1 cup white chocolate morsels
o 1 cup dark chocolate morsels
o 1cup chopped pistachios
o Preheat oven to 350.
Spray cooking spray on aluminum foil in 13 x 9 glass pan. (Line pan with alum. foil)
Beat butters, sugars, and vanilla at medium speed with a mixer until fluffy. Add eggs 1 at a time beating well after each.
In medium bowl combine flour, cocoa, baking powder, soda and salt. Gradually add to butter mixture beating until combined. stir in morsels and pistachios.
Spoon into pan bake 35 to 45 minutes. Check with toothpick in center! Cool before cutting. ENJOY

Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake

Ingredients

2 cups Oreo crumbs

2 tablespoons butter, melted

4x 8 ounce packages cream cheese, room temperature

5 eggs, room temperature

1 cup packed brown sugar

1 cup peanut butter

1/2 cup whipping cream

1 tablespoon vanilla

1 bag mini peanut butter cups

Topping:

1/2 cup peanut butter

6 ounces semi-sweet chocolate

3/4 cup heavy cream

15-20 mini peanut butter cups (saved from the cheesecake ingredients)

Directions

Preheat oven to 350°. Stir together Oreo crumbs and 2 tablespoons melted butter. Press into the bottom of a 9" springform pan and bake for 15 minutes. Cool.

Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating well between each. Add sugar, peanut butter, and cream; mix thoroughly. Stir in vanilla. Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture.

Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours.

Chop up the chocolate and melt it in a double boiler (or microwave). Cool slightly then add all but 1 tablespoon of cream. Stir and then pour over the cool cheesecake (while still in the springform pan). Refrigerate for 30 minutes.

Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it's a runny consistency. Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups.

Recipe and picture from: The Foodie and The Family
Looks amazing!!!

Easy Mocha Chip Ice Cream Cake

Ingredients:

1 pt. premium dark chocolate chunk-coffee ice cream, softened
3 sugar cones, crushed
1/3 cup chocolate fudge shell topping
1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
6 cream-filled chocolate sandwich cookies, finely crushed
Mocha Ganache
Garnish: chocolate-covered coffee beans

Preparation
1. Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with cones, and drizzle with shell topping. Freeze 30 minutes.
2. Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
3. Lift ice-cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice-cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving. Garnish, if desired.

Mint Chocolate Chip Ice Cream Cake

Ingredients for Devil's food cake:
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
3/4 cup hot strong brewed coffee
1 teaspoon white vinegar

Preparation:
Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately as instructed below.


Ingredients
Parchment paper
Devil's Food Cake Batter
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate Ganache
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

Preparation
1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.

Watermelon Summer Salad

1 (5-pound) watermelon
1 Vidalia onion
1 cucumber, sliced (optional)
1/4 cup red wine vinegar or balsamic vinegar
Salt and pepper (to taste)
1/2 cup extra-virgin olive oil (optional)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..

Enjoy!