What’s Cookin’
Summertime is here…. at least that’s what the calendar says! Kids are around, guests stop by, there’s fun at the pool and picnics on the weekend. You need something sweet for those hungry appetites. Sweet AND easy, and that’s what we offer this month. The PB&J bars would go well in those lunches you may need to pack for camp…. or maybe just an easy mid-day break for you. Enjoy and have fun! It’s summertime and the living is easy!!
PEACH MELBA CAKE
2 cans (21 oz. each) peach pie filling
1 package (12 oz.) frozen raspberries,
thawed and drained
1 package (about 15 oz.) yellow cake mix
½ C. butter, cut into thin slices
Preheat oven to 350°F. Prepare 13×9 inch baking pan.
Spread pie filling in prepared pan., sprinkle with raspberries. Top with cake mix. Spread evenly. Top with sliced butter covering cake mix as much as possible.
Bake about 40-45 minutes or until toothpick inserted in center of cake comes out clean. Cool before serving.
PEACH CRUNCH CAKE
1 can (29 ounces) peach slices in light syrup, undrained
1 package (about 15 oz.) yellow cake mix
¼ tsp. cinnamon
½ C. butter, cut into thin slices
½ C. brown sugar
1 C. pecan halves
Preheat oven to 350°F. Spray 13×9 inch baking pan.
Spread peaches in prepared pan. Top with cake mix, spreading evenly. Sprinkle with cinnamon. Top with sliced butter covering cake mix as much as possible. Sprinkle with brown sugar and pecans.
Bake about 40-45 minutes or until toothpick inserted in center of cake comes out clean. Cool before serving.
SIMPLE S’MORE CAKE
1 package (about 15 ounces) milk chocolate cake mix
1 package (4-serving size) chocolate instant pudding and pie filling mix
1½ C. milk
1 C. mini marshmallows
1 C. milk chocolate chips
3 whole graham crackers, crumbled into ½-inch pieces
Preheat oven to 350°F. Prepare 13×9 inch baking pan.
Combine cake mix, pudding mix and milk in large bowl.
Beat 1 to 2 minutes until well blended. Spread batter in prepared pan. Bake 30-35 minutes or until toothpick is inserted in the center and comes out clean.
Turn oven to broil. Sprinkle marshmallows, chocolate and graham crackers over cake. Broil 6 inches from heat source 30 seconds to 1 minute or until marshmallows are golden brown. Watch closely to prevent burning. Cool at least 5 minutes before serving.
CHOCOLATE CHIP SOUR CREAM BROWNIES
½ C. butter, softened
1 C. packed brown sugar
1 C. sour cream
1 egg
1 tsp. vanilla
½ C. unsweetened cocoa powder
½ tsp. baking soda
2 C. all-purpose flour
1 C. semisweet chocolate chips
Preheat over 350°F. Spray 13×9 inch baking pan.
Combine butter and brown sugar in large bowl. Beat electric mixer at medium speed 2 minutes or until creamy. Add sour cream, egg and vanilla. Beat until light. Add cocoa and baking soda. Beat until smooth. Add flour and mix until well blended. Stir in chocolate chips. Spread batter in prepared pan.
Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean. Delish with vanilla ice cream!!!
PB&J COOKIE BARS
1 package (about 15 ounces) yellow cake mix
1 C. peanut butter
½ C. vegetable oil
2 eggs
1 C. strawberry jam, warmed until softened
and spreadable
1 C. peanut butter chips
Preheat oven 350°F. Line 15×10-inch jelly roll pan with foil. Spray foil with nonstick cooking spray.
Combine cake mix, peanut butter, oil and eggs in large bowl. Beat at medium speed until well blended. Press mixture into prepared hands with damp hands. Bake 20 minutes. Cool 5 minutes.
Spread jam evenly over cookie crust and sprinkle peanut chips on top. Bake 10 minutes or until edges are browned. Cool completely.
