Peach Cobbler

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 (21 ounce) can peach pie filling OR

• 3-4 cups peeled and sliced fresh peaches
• 2 tablespoons - 1/4 cup brown sugar (depending on how sweet you want it)
• 1 teaspoon cinnamon
• 1/2 tablespoon lemon juice

If using fresh peaches, mix those four ingredients together and let them sit while you go through the other steps.

Preheat oven to 350 degrees. Place butter in a 13x9-inch pan and melt in the oven while it's heating.

In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.

Remove pan of melted butter from oven. Pour mixture into pan but DO NOT STIR. Spread peaches (and juice) onto batter without stirring.

Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

Layered Mint Chocolate Brownies

from the Worldwide Ward Cookbook

Brownie:
1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour

Mint Frosting:
1/2 cup butter, softened
1 pound powdered sugar
1-3 tablespoons milk
1/2 teaspoon mint extract
Green food coloring

Chocolate Topping:
1/2 cup semi-sweet chocolate chips
2 1/2 tablespoons butter

Brownie:
Mix butter, cocoa and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9x13-inch pan. Bake at 350 degrees for 25 minutes. Let cool completely. (You can cover the pan and put it in the fridge to speed up the process.)

Mint Frosting:
Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until frosting is firm.

Chocolate Topping:
Melt chocolate chips and butter in microwave (1-3 minutes, depending on your microwave). Stir well to combine. Drizzle over frosted brownies. Refrigerate until topping is set.

Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

Hershey's Party Brownies

½ cup + 2 tablespoons butter or margarine
1 cup sugar
1 teaspoon vanilla
2 eggs
6 tablespoons cocoa
½ cup sifted flour
½ cup chopped walnuts

Preheat oven to 325 degrees.

Cream butter, sugar, and vanilla; beat in eggs. Blend in cocoa. Stir in flour and nuts

Bake in greased 8x8-inch pan 30-35 minutes. Cool. Cut into squares.

Potato Skins

1 large baked potato

bake however you like - I use a metal skewer through the center of the potato in a 450 degree oven for 45-60 minutes. Cut in half lengthwise, scoop out the mush (eat as a baked potato or make mashed potatoes, etc.), and cut into chip size pieces.

1 T. olive oil
1 t. grated parmesean cheese
dashes of salt, pepper, garlic powder

Mix and brush both sides of the potato skins. Bake at 450 or 475 degrees for 7 minutes, flip, and bake for another 7 minutes. Add grated cheese and bacon bits (or whatever you like - be creative!) and put back into the oven until the cheese is melted (2 minutes). Top with sour cream, chives, etc.

Buffalo Chicken Wings

~10 wing portions
1/2 cup flour
1/8 tsp. paprika
1/8 tsp. cayenne
1/8 tsp. salt

Mix the dry ingredients and coat the wings. Put in a container, cover, and refigerate for 60-90 minutes. The flour will mix with the juices and get a little gummy. This is what you want. Skip this step and they just won't turn out right. You have two options for cooking. Traditionally, fry in 375 degree oil for 10-12 minutes. If you want to cut down on the calories and oil, bake in the oven at 450 degress for 40-45 minutes, flipping the wings halfway through. I decided to bake them. I used a cooling rack on a rimmed cookie sheet.

1/4 cup butter
1/4 cup hot sauce (if you want the real taste, use Frank's hot sauce)
dashes of pepper and garlic powder

Melt the butter and add the hot sauce. This proportion is for a medium hotness. If you want mild, use more butter and less hot sauce (or vice versa if you want hotter - you can also add powdered cayenne pepper). Mix the wings with the sauce in a large bowl and enjoy. Serve with celery and blue cheese dressing.

Honey Yeast Rolls

2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
4 cups bread flour
Vegetable cooking spray
2 tbsp. butter, melted
2 tbsp. honey

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and, with the mixer on low speed, incorporate the remaining 1 cup of flour. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish (I use a glass pie pan), spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 375˚ F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Bake for 20-25 minutes, or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Sweet Potato Casserole

Casserole:
2 tablespoons cornstarch
1 cup milk, cold
1 40-ounce can drained yams
1/4 cup butter or margarine, softened
2 eggs, beaten
1 1/2 cups sugar
1 dash cinnamon

Topping:
1 cup corn flakes, crushed
1/2 cup brown sugar
3/4 cup butter
1 cup coconut

In a large mixing bowl, dissolve the cornstarch in the milk.
In a separate bowl, mash the yams with a fork.
Add the yams, butter, eggs, sugar, and cinnamon to the cornstarch and milk and mix well.
Pour into a 9x13 glass baking dish.
Bake 20 minutes at 400 degrees.
In the meantime, mix the topping ingredients over low heat until combined.
Set aside until casserole has completed the 20-minute bake time.
Then carefully spread/sprinkle the topping over the casserole and bake for another 15 minutes, or until the topping begins to brown slightly.

Tomato Soup

from Gypsy Café in Westwood, Los Angeles

1 tablespoon oil or butter
1 red onion, chopped
1 large baking (russet) potato, baked and peeled
4 cups tomato sauce
1/2 teaspoon baking soda
2 cups half-n-half
2 tablespoons grated Parmesan cheese
1/2 teaspoon chicken soup base or bouillon
1/2 cup hot water
dash of dried oregano

Heat oil or butter in skillet over medium heat.  Add onion and saute until tender, about 5 minutes.  Place onion and potato in a food processor and puree until smooth.  Combine tomato sauce with baking soda in a stockpot or large saucepan, and add half-n-half.  Bring to a boil and simmer 10 to 15 minutes.  Add potato-onion mixture to tomato sauce and cook, stirring occasionally, until thick and smooth.  Add cheese.  Mix chicken base with water and stir into soup; simmer over low heat for 5-10 minutes.  Add dash of oregano before serving.  Approximately 150 calories per cup (using butter and regular half-n-half).