Easy Peach Cobbler

This recipe is so simple and amazing, it takes no time at all to make. Use either peaches or nectarines when they're in season. You can also use strawberries and blueberries combination.

Filling:

• 4 cups sliced peaches or nectarines
  
• 1/2 cup cold water
  
• 1/3 cup brown sugar
  
• 1 tbsp cornstarch
  
• 1 tbsp unsalted butter
  

Topping:

• 1 cup plain flour
  
• 1/2 cup sugar
  
• 1/2 cup cold milk
  
• 1 1/2 tsp baking powder
  
• 4 tbsp butter (softened)
  

How to make Peach Cobbler:

1. First, pre-heat the oven to 350 degrees
   
2. TOPPING: Using a bowl, stir in the flour, sugar and baking soda. Add the milk and butter and beat everything till you get a smooth texture
   
3. FILLING: Using a saucepan, add all the ingredients for the filling
   
4. Cook and stir over low heat till mixture becomes thick and bubbly (5 to 10 mins)
   
5. Pour into an ungreased glass baking dish
   
6. Spoon filling and spread topping evenly on top
   
7. Sprinkle with cinnamon sugar
   
8. Bake for 30 to 40 mins till topping is golden (or stick a stick into the middle - it should come out clean when it's done)
   
9. Serve warm with a dollop of vanilla ice cream or thick cream
   

Fat Free Cheesecake

I absolutely love this dessert! I make this dessert all the time and the best part of this dessert is that it is fat free, containing about 96 calories for the six wafers.

Fat Free Cheesecake

Ingredients

• 1 cup 1% light cottage cheese
  
• 3 tbsp Splenda (make sure it's for baking purpose)
  
• 1 tbsp lemon juice
  
• 1 tsp lemon zest (chopped fine)
  
• 1/2 tsp vanilla essence
  
• 6 graham wafers (each broken into four equal parts)
  
• whole small berries or thingly sliced strawberries (garnish)
  

How to make a fat free cheesecake

• In a food processor, add all the ingredients above (except for the graham wafers and berries)
  
• Puree everything for 30 secs
  
• Stop, scrape down size, then pulse for 1 minute
  
• Make sure everything becomes a smooth blend
  
• Chill mixture in the fridge for at least 2 hours or more (make sure mixture becomes firm)
  
• Top each wafer with the mixture and a small berry or strawberry on top
  

Makes about 24 bites.

Fresh Dilled Lemon Salmon

Fresh Dilled Lemon Salmon

• 4 salmon fillets
  
• 1 tsp olive oil
  
• dash of rock salt
  
• 2 tsp lemon peel (grate fine)
  
• 1/2 cup fresh dill (chopped fine)
  
• 4 thin green onions (sliced thin)
  
• lemon wedges (garnish)
  
• sour cream
  

How to make Fresh Dilled Lemon Salmon

• Preheat oven to moderate heat
  
• Line baking sheet with foil
  
• Place salmon fillet, skin side down on foil
  
• Coat with oil and sprinkle with salt
  
• Stir lemon peel with dill and onions
  
• Make a slit along side of slamon
  
• Stuff about 3/4 of dill mixture into pocket
  
• Place a loose foil over top
  
• Bake in centre rack for 15 mins
  
• Salmon is done when you insert knife into centre of salmon (should feel warm)
  
• Move salmon onto serving plates (leave skin on foil if prefer)
  
• Sprinkle with remaining dill mixture
  
• Serve with lemon wedges and sour cream on side
  

Easy Thanksgiving Turkey

I love this recipe! Not only is it delicious to eat, it's relatively easy to prepare. Serve on the side with cranberry sauce and gravy, this is a dish made in Heaven!

Easy Thanksgiving Turkey

• 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
  
• 1/2 cup butter or margarine, melted
  
• 1/4 cup dry white wine or apple juice
  
• 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
  
• 1 teaspoon salt
  
• 1 teaspoon paprika
  
• 2 cloves garlic, finely chopped
  
• 2 teaspoons cornstarch
  
• 2 tablespoons cold water
  

How to make Easy Thanksgiving Turkey

• 1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
  
• 2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut.
  
• 3. Remove turkey from oven and let stand 15 minutes for easier carving.
  
• 4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
  

This recipe is made possible by Betty Crocker

The Kiss of Vampire Drink

This recipe comes from a friend of mine who hosted a Halloween party last year. She actually made this drink in frosty wine glasses complete with hanging plastic spiders on the rim. An excellent way to treat your adult guest, however, you can make it virginal by using 10 cups of apple juice instead of Vodka and 2/3 cup orange juice instead of orange liqueur.

The Kiss of Vampire Drink

• 10 cups vodka
  
• 5 cups chilled cranberry juice
  
• 3/4 cup fresh lime juice
  
• 2/3 cup orange liqueur
  
• ice cubes
  

How to make The Kiss of Vampire Drink

• Get a large chilled pitcher
  
• Mix everything together in the pitcher except for the ice cubes
  
• Put ice cubes into chilled martini glasses
  
• Pour Vampire Kiss into glasses
  
• Serve immediately
  

Pan Fried Trout

This is an easy and delicious way to pan fry a trout. I like using this because it's no fuss and relatively quick.

Pan Fried Trout

• 2 tbsp vegetable oil
  
• 4 trout fillets
  
• 1/2 cup seasoned bread crumbs
  
• 1/2 cup pine nuts
  

How to make Pan Fried Trout

• Lightly coat the fish with the bread crumbs then set aside
  
• Heat oil in a large skillet over medium heat
  
• Add fish to skillet
  
• Cook till fish flakes easily when you test with a fork (about 8 mins)
  
• Turn fish once after 5 mins
  
• Remove fish from skieet and place on a platter, keep warm
  
• Add nuts to the dripping in the skillet
  
• Cook and stir till nuts become lightly toasted
  
• Sprinkle over fish
  
• Serve with steamed vegetables on the side
  

Pumpkin Spiced Bread

This is an excellent recipe for using pumpkin. Thank you to PL for this recipe.

Pumpkin Spiced Bread

• 1 cup whole-wheat pastry flour
  
• 1 cup all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 1 teaspoon ground nutmeg
  
• 1 pinch salt
  
• 1/4 cup molasses
  
• 1/2 cup light brown sugar
  
• 1 cup canned pumpkin
  
• 1 egg
  
• 1/2 cup nonfat yogurt
  
• 1/4 cup canola oil
  
• 2 tablespoons shelled pumpkin seeds
  

How to make Pumpkin Spiced Bread

• Preheat oven to 350F. Lightly spritz 9" x 5" loaf pan with vegetable-oil spray and set aside.
  
• Combine both flours, baking powder/soda, spices and salt. In another, whisk together the molasses, brown sugar, pumpkin, egg, yogurt, and oil.
  
• Add wet ingredients to the dry and stir just to combine.
  
• Pour batter and sprinkle pumpkin seeds on top.
  
• Bake for 50 to 55 minutes.