Peach Cobbler

Ingredients

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Note: You may add pecans to the recipe to add some crunch.

Yummy Bread Pudding

Ingredients

1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract


Bourbon Sauce

1/2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon

Directions

Combine bread and milk in a large mixing bowl; set aside for 5 minutes.

Add eggs, sugar, raisins, butter and vanilla; stir well.

Spoon mixture into a greased 3 quart casserole.

Bake, uncovered, at 325°F for 1 hour or until firm.

Cool in pan at least 20 minutes before serving.
Spoon into individual serving bowls; serve with Bourbon Sauce.

For Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.

Add egg, stirring briskly with a wire whisk until well blended.

Cook over medium heat 1 minute.

Remove from heat, cool slightly; stir in bourbon.

Artichoke Dip

Ingredients

Nonstick cooking spray
One 14-ounce can quartered artichoke hearts, drained
One 8-ounce package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
3/4 cup grated Parmesan
Salt
1/2 teaspoon freshly ground black pepper
Hot sauce, optional
1 to 1 1/2 tablespoons vegetable oil
1 1/2 cups very thinly sliced leeks (sliced lengthwise)
Baguette slices or assorted crackers, for serving

Directions

Preheat the oven to 350 degrees F. Lightly spray an 11 by 7-inch baking dish with nonstick cooking spray.

In a large bowl, combine the artichokes, cream cheese, mayonnaise, sour cream, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, pepper and hot sauce if desired. Stir well. Spoon into the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan on top. Bake until bubbly, 25 to 30 minutes.

In a small skillet, heat the oil until hot. Add the leeks and fry, stirring constantly, until crisp, about 5 minutes. Drain on paper towels and sprinkle with salt if desired. Sprinkle over the dip before serving. Serve warm with baguette slices or assorted crackers.

Note: Dip can be made ahead up to 24 hours, refrigerated and reheated. Sprinkle with the minced green onions.

Onion Dip

Ingredients
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Directions
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.