Category: Desserts

A fabulous Easy Homemade Peach Cobbler recipe. It is quick to make and delicious every time. I’ve also made it with strawberries, peaches, plums, and blue berries. My favorite is half blueberry and half peaches mixed together.

I’ve also bought the mixed frozen fruit from Walmart that have strawberries, blackberries, and blue berries and used it. All combinations were wonderful.

It’s good hot, cold, and especially warm with vanilla ice cream. I’ve tried a lot of cobbler recipes, but this is absolutely the best.

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Easy Homemade Peach Cobbler

Ingredients

• 6 cups peeled sliced peaches
• 1 1/4 cups sugar
• 1/4 cup all-purpose flour

Batter

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 3/4 cup unsalted butter melted
• 1 tablespoon sugar
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F.
2. Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
3. Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor. Process to combine. Add the milk and melted butter. Process until smooth.
4. Spoon the batter over the peaches, making sure you spread to edge of dish. Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
5. Bake in center of oven about one hour.
6. Crust should be brown and crisp on the outside and cooked all the way through.
7. Let cool for 10 minutes before serving.
8. Serve with whipped cream or vanilla ice cream.

Enjoy!

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Recipe based on one by Sharlene~W
Photo by By Sharlene~W

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What a great chocolatey creamy pie this Simple Chocolate Chess Pie is. It almost tastes like an under cooked brownie. In addition to the delicious creamy chocolate taste you will love how simple it is to put together.

I have to say it again. Rich, creamy and chocolatey! Just make it and I’m sure it will become one of your families favorites!

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Simple Chocolate Chess Pie

Ingredients

• 2 eggs
• 1 1/4 cups sugar
• 1/4 cup milk
• 2 squares bittersweet chocolate melted (cooled)
• 1/2 cup butter melted (cooled)
• 1 teaspoon vanilla
• 1 pie crust 9 inch

Instructions

1. Preheat oven to 350º. Prick the pie crust and par- bake for 5 minutes.
2. Beat the eggs well. Add the sugar and beat again. Add the milk, vanilla, chocolate and butter.
3. Pour into the pie crust.
4. Bake at 350º for 30 minutes or until the pie begins to crack on the top.

Enjoy!

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Recipe based on one by alligirl
Photo by wicked cook 46

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These Brownie Cheesecake Cherry Bars are a cheesecake and cherry combo that is just the bomb! The added bonus is how incredibly simple they are to make and especially how fancy they look on the dessert dishes.

Leftovers should be stored in the refrigerator. However, flavor is best at room temperature.

Do watch when you’re baking the cream cheese layer as it browns very quickly near the end.

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Brownie Cheesecake Cherry Bars

Ingredients

Brownie Layer

• 1 19 1/2 ounce package fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 large eggs

Cheesecake Layer

• 2 teaspoons vanilla
• 1 large egg
• 1 14 ounce can sweetened condensed milk
• 1 8 ounce package cream cheese

Cherry Layer

• 2 21 ounce cans cherry pie filling

Instructions

1. Heat oven to 350°F. Grease bottom of a 13x9 inch pan.

Brownie Layer: Combine brownie mix, oil, water and eggs in a large bowl just until all dry mix is moistened. Spread in greased pan.

1. Bake for 20 minutes.

Cheesecake Layer: Beat vanilla, egg, milk and cream cheese in large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, about 25 minutes. Cool 2 hours.

Cherry Layer: Spread pie filling over bars. Cut into 1 1/2 or 2-inch squares.

Recipe Notes

Store in refrigerator.

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Crock Pot Triple Chocolate Surprise

Recipe based on one by Ms B.
Photo by Chris from Kansas

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Don’t let the long list of ingredients for this  New Orleans Double-chocolate Praline-fudge Cake scare you away.  It really goes together easily.

In fact it’s elegant presentation will be so impressive to your guests they’ll think you spent all day making it.

When they taste it they will be sure you did! The cake itself has a great texture, the ganache is subtle and the praline frosting has a perfect texture.

Even though everybody will have to take naps after eating, it’s worth it!

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New Orleans Double-chocolate Praline-fudge Cake

Ingredients

• 1 cup butter
• 1/4 cup cocoa
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt

Chocolate Ganache

• 2 cups semisweet chocolate morsels
• 1/3 cup whipping cream
• 1/4 cup butter cut into pieces

Praline Frosting

• 1/4 cup butter
• 1 cup brown sugar firmly packed
• 1/3 cup whipping cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans toasted

Instructions

Cake:

1. Preheat oven to 350 degrees.
2. Combine the butter, cocoa and water in a saucepan. Cook, stirring constantly, over low heat until the mixture is smooth and the butter has melted; remove from heat and cool.
3. Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
4. Combine the butter mixture and buttermilk mixture; beat until well blended.
5. Combine the sugar, flour and salt in a bowl; mix well.
6. Gradually add the flour mixture to the buttermilk mixture; beat until blended. The batter should be thin.
7. Spray three 8" round cake pans with cooking spray and line them with wax paper.
8. Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness. Cool in the pans on wire racks for 10 minutes; remove from pans and cool completely.

To assemble the cake:

1. Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
2. Slowly pour the frosting over the center of the cake. Spread it to the edges of the cake, allowing some frosting to run down the sides.

Chocolate Ganache:

1. Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth. Gradually add the butter, whisking until smooth and melted. Cool, whisking often, until spreading consistency, about 15-20 minutes.

Praline Frosting:

1. Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often. Boil 1 min; remove from the heat and whisk in powdered sugar and vanilla. Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
2. Pour immediately over the cake.

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Recipe based on one by Dreamgoddess
Photo by my3beachbabes

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Red Velvet Cake is a favorite in the southeastern U.S. This version is easy to make, and the frosting really accentuates the cake. You must add the pecans in the frosting to give it that Southern taste!

It’s an excellent cake even if you’re not from the south. It’s quite dense but that’s a part of the appeal. Super easy recipe that is straight forward.

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Enjoy this Red Velvet Cake!

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Red Velvet Cake

Ingredients

• 1/2 cup butter or 1/2 cup margarine softened
• 1 1/2 cups sugar
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1 ounce bottle liquid red food coloring
• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Cream Cheese Frosting

• 1 8 ounce package cream cheese, softened
• 1/2 cup butter or 1/2 cup margarine softened
• 1 16 ounce package powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans optional

Instructions

1. Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar, and vanilla, beating well.
2. Add the eggs, 1 at a time, beating until blended after each addition.
3. Add the food coloring, beating until combined.
4. Combine the flour, and the next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.
5. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake.
8. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
9. Stir in pecans if desired.

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Bisquick Coffee Cake

Recipe based on one by ratherbeswimmin’
Photo by Ami in D-land

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Before I ran across this recipe I was never a Lemon Bars fan. Now, with this recipe, I’m a lemon bar freak! These are so very easy to make and they have an incredibly creamy, luscious taste.

I took a batch to work and I think I’ve made many more lemon bar fans.

Don’t eliminate the lemon zest from these — it totally makes the bars POP!

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Lemon Bars

Ingredients

Crust

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup butter chilled

Topping

• 4 large eggs
• 1 1/2 cups sugar
• 1/4 cup flour
• 6 tablespoons fresh lemon juice
• 2 tablespoons freshly grated lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• powdered sugar

Instructions

1. For the crust, mix together the flour, sugar, and butter until crumbly.
2. Pat into the bottom and 1/4-inch up sides of a buttered 9x13 inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, or until lightly browned.
3. Meanwhile prepare the topping. Beat eggs slightly.
4. In a separate bowl, stir together the sugar and flour. Add to the eggs and beat well. Add the lemon juice, peel, baking powder, and salt. Beat until smooth.
5. Pour over the baked crust. Return to oven and bake 25-30 minutes longer, or until just set.
6. Sprinkle with powdered sugar while hot. Let cool and cut into bars.

Enjoy these Lemon Bars!

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Brownie Cheesecake Cherry Bars

Recipe based on one by Dancer^
Photo by Marg (CaymanDesigns)

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Boy, talk about easy. This Cherry Cheese Pie is so simple to make! A nice, rich dessert that looks harder to make than it is!

There’s just something about cherries and chocolate. A combination that’s hard to beat.

The rich and creamy filling melts in your mouth. It’s also loaded with eye appeal with the cherry topping. It couldn’t be any easier and your guests will all pleased with the outcome.

A great “pie” recipe that’s easy and delicious!!

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Cherry Cheese Pie

Prep Time

20 mins

Cook Time

0 mins

Chill Time

3 hrs

Total Time

3 hrs 20 mins

 

Cherry Cheese Pie is a no bake pie that's absolutely delicious.

Course: Dessert

Cuisine: American

Keyword: Cherry Cheese Pie

Servings: 6

Calories: 365 kcal

Ingredients

• 1 9-inch chocolate crust
• 1 package cream cheese softened
• 1 can Eagle Brand Condensed Milk
• 1 teaspoon vanilla extract
• 1/3 cup ReaLemon juice
• 1 can cherry pie filling chilled
• toasted almond sliced

Instructions

1. In larger bowl, beat the cream cheese until fluffy. Gradually add in the Eagle Brand; blend thoroughly.
2. Stir in the lemon juice and vanilla.
3. Pour half of the cherry pie filling into the pie crust. Pour the cream cheese mixture over the cherries and spread evenly. Chill 3 hours or until set.
4. Top with the balance of the pie the filling and toasted almonds before serving.

Enjoy!

Up Next: 

Ultimate Lemon Meringue Pie

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Recipe based on one by Graybert
Photo by buttercreambarbie

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I had never heard of a southern buttermilk pie recipe before until I ran across this one. But I’m so glad I found it. I just love this!

It’s like a pie full of sweet, creamy, buttery custard. It’s great both warm and after being popped into the fridge to cool.

A perfect recipe!

I first saw this recipe on a cooking show on TV. It was touted as an Amish recipe. I don’t know about that but I know what I like and I love this pie!

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Southern Buttermilk Pie Recipe

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

 

A delicious southern treat featuring buttermilk. 

Course: Dessert

Cuisine: American

Keyword: Southern Buttermilk Pie Recipe

Servings: 6

Calories: 395 kcal

Ingredients

• 1/2 cup butter
• 1 1/2 cups sugar
• 3 tablespoons flour
• 3 eggs beaten
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 9 inch deep dish pie shell either your own recipe or store bought

Instructions

1. Preheat your oven to 400°F.
2. Beat the butter and sugar together until light. Add the eggs and beat; then beat in the vanilla.
3. Sift the dry ingredients together and add to the batter alternatively with the buttermilk; beat until smooth.
4. Pour into a deep dish pie shell and bake at 400F for 10 minutes, reduce heat to 350F and bake for 50-60 additional minutes.
5. The pie should turn a nice golden brown and a knife inserted should come out clean.
6. I think it is absolutely best when it is just still warm.

Recipe Notes

I think it is absolutely best when it is just still warm.

Enjoy This Southern Buttermilk Pie Recipe!

Up Next: 

Old Fashioned Raisin Pie

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Recipe based on one by thefensk
Photo by calletenienterey

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This Texas Sheet Cake is a great recipe. A made from scratch chocolate sheet cake that’s almost as easy as one from a mix. I’ve made it several times and it always turns outs moist and delicious.

I think it’s actually better the morning after.

This one is definitely a keeper.

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Texas Sheet Cake

A made from scratch chocolate sheet cake with an easy chocolate frosting featuring pecans. 

Course: Dessert

Cuisine: American

Servings: 12

Calories: 669 kcal

Ingredients

Sheet Cake:

• 1 cup butter melted
• 1 cup water
• 4 tablespoons cocoa
• 2 cups white sugar
• 2 cups white flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 ⁄2 cup sour cream
• 1 teaspoon vanilla

Sheet Cake Frosting:

• 1 ⁄2 cup butter
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 lb confectioners' sugar
• 1 cup pecans chopped
• 1 teaspoon vanilla

Instructions

Sheet Cake:

1. Put the butter, water and cocoa in a large pan and bring to a boil. Remove from heat and add the rest of the batter ingredients. Mix with electric mixer until smooth.
2. Pour into an 11 x 16 x 1.5-inch jelly roll pan. Bake at 350° for 20 minutes.

Sheet Cake Frosting:

1. Bring the butter, cocoa, and milk to a boil. Remove from the heat and stir in the confectioners' sugar and the nuts. Add the vanilla.
2. Pour on the cake as soon as it comes out of the oven.

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Tips And Tidbits About This Texas Sheet Cake

Choose a sturdy sheet pan, preferably one with at least 1-inch tall sides and a nice, flat base. Grease the baking sheet with nonstick spray and line with parchment paper, then grease the parchment paper.

Depending on your pan you might want to grease + flour the pan as it will make it much easier to remove the cake later!

Pour your batter into the prepared pan and smooth it into an even layer (as much as you can), using a spatula.

Up Next: 

Do Nothing Cake

Recipe based on one by mahatfield
Photo by May I Have That Recipe

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You won’t go back to regular chocolate chip cookies after having these Totally Addictive Cowboy Chocolate Chip Cookies! These are chocolate chip cookies on steroids!

You don’t have to be a cowboy or cowgirl to love these cookies.

There are so many textures, flavors, and elements in every bite and it all somehow works.

I love a traditional, soft, gooey chocolate chip cookie almost more than anything, but these trail mix chocolate chip cookies are amazing.

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Here’s the Totally Addictive Chocolate Chip Cookies Recipe!

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Totally Addictive Chocolate Chip Cookies

Ingredients

• 1 large egg
• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup light brown sugar packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup old-fashioned whole-rolled oats not quick-cook or instant
• 1 teaspoon baking soda
• 1/2 teaspoon salt or to taste
• 1 cup semi-sweet chocolate chips
• 3/4 cup Cornflakes or Special K cereal Frosted Flakes or a similar cereal may be substituted
• 3/4 cup sweetened shredded coconut
• 1/2 cup pecans coarsely chopped (walnuts or raisins may be substituted)

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough.
5. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
6. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (11 minutes in my oven is just right), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
8. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Recipe Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Enjoy these Cowboy Chocolate Chip Cookies!

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Sugar Cookie Apple Crisp

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Averie Cooks.

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