Fried Baguettes

Juicy Meats That Melt in Your Mouth

Banana Pie

Modern Chicken and Potatoes

The Cake That Every Grandmother Makes

Meatballs (Italian style)

Lasagna In A New Way

Peach Cobbler Pound Cake

 

Hey peoples The Peach Cobbler Pound Cake is a silky cream cheese bundt cake that has been prepared with all of the flavors of a peach cobbler. The moist pound cake reminiscent of peach cobbler is studded with pieces of fresh peaches throughout the batter. After that, it is topped with more peaches that have been doused in brown sugar that has been caramelized and cinnamon. This sweet dish has the flavor of a lazy day in the park. It is everything that you love about a gooey peach cobbler cooked into a cake form so that it is easier to carry. This is the ideal sweet dish to bring to backyard barbecues and get-togethers with friends.

Check it out!

INGREDIENTS:

Fresh peaches; You can use  4 large-sized. 

 110 grams.Of brown sugar. 

 ½ Tsp.Of cinnamon powder. 

 60 grams.Of melted butter. 

 3 sticks.Of unsalted butter – preferably at room temp. 

 Full fat cream cheese; I used 220 grams at room temp. 

 500 grams.Of granulated sugar. 80 grams.Of sour cream – at room temp. 

 1 Tbsp.Of vanilla extract. 6 large eggs – at room temp. 

 350 grams.Of cake flour. 

 1 Tsp.Of baking powder.

 ½ Tsp.Of salt.

DIRECTIONS:

1st Step – Set the oven to a temperature of 325 degrees Fahrenheit (163 degrees Celsius). Spray some nonstick spray into a Bundt pan that holds 12 cups of batter. 

 2nd Step – To begin, peel the peaches. Put the peach wedges in the bottom of the Bundt pan after you have sliced one peach into wedges. Make sure the remaining three peaches are chopped into bite-sized pieces. 

 3rd Step – Combine the brown sugar, cinnamon, and melted butter in a small basin and mix well. Sprinkle on top of the peach mixture that is already in the Bundt pan. 

 4th Step – For 2 minutes, whip the butter in a big bowl at high speed. After adding the cream cheese, continue beating for an additional minute at high speed. 

 5th Step – Then add sugar and continue beating at high speed for an additional minute. In the end, stir in the vanilla extract and sour cream, then whip the mixture on high speed until it is silky smooth and creamy. 

 6th Step – Add the eggs one at a time, beating well after each addition, and continue doing so until each egg has been completely integrated into the batter. Before adding the next egg, make sure you scrape the edges of the bowl. 

 7th Step – Mix in the peaches that have been cut. After that, add the cake flour, baking powder, and salt, and mix on low until the dry ingredients are almost completely incorporated. 

 8th Step – After the Bundt pan has been prepped, pour the batter into it. Tap the pan down firmly against the counter a few times to get rid of any air bubbles that may have formed. After that, put it in the oven for about 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. 

 9th Step – Take the pan out of the oven and let it cool down in there for an hour. Flip the cake over onto a platter, and allow it to cool fully. If you like, you may serve it with whipped cream and caramel sauce on the side. 

 RECIPE NOTES: If desired, the mixture may be split between two loaf pans and cooked for 60-70 minutes. If you are going to use frozen peaches, make sure that they are thoroughly defrosted and patted dry before adding them to the batter.

ENJOY!

Crockpot Mac N Cheese

This is one of those meals that is probably bad for you...Too much Dairy, High in cholesterol, Binding, but tastes soooo gooooood!  So Scoop up the recipe anyway! 

Crockpot Mac and Cheese is a comforting dish that is prepared with substantial macaroni and more than a pound of three different kinds of cheese. It is one of the most indulgent and comforting of all comfort food side dishes due to its richness and satisfaction. This is without a doubt the simplest possible way to cook macaroni and cheese. And you won’t believe it, but the texture is amazingly creamy, there are no chunks of broken curdled sauce, and the flavor is just right.

So like I said...Scoop up this  recipe anyway!

INGREDIENTS:

 500 grams.  Dry macaroni pasta  

 1 to 2 Cups.Of hot water. 

 4 Tbsp.Of butter; cut it into small cubes. 

300 ml.  Evaporated milk 

 1/2 Cup.Of heavy cream. 

 1/4 Tsp.Of onion powder. 

 1/4 Tsp.Of garlic powder. 

 Salt and black pepper.

 300 grams Shredded sharp cheddar cheese

 Shredded American cheese; 

1 cup. Shredded Monterey Jack cheese; 

DIRECTIONS:

1st Step Spray a slow cooker that is between 5 and 6 quarts with non-stick cooking spray. In a large bowl, combine the macaroni pasta, butter, water, evaporated milk, heavy cream, onion powder, garlic powder, and salt to taste. Mix well. 

 2nd Step After stirring, make sure the pasta is level and completely submerged in the liquid. Cook the macaroni, covered, over low heat for about an hour and a half, or until it is tender about two-thirds of the way through. 

 3rd Step Remove the cover as fast as possible and add the three types of cheese: cheddar, American, and Monterey Jack. Give it a short stir, and then cover it up again. 

 4th Step Continue cooking, covered, for an additional 15 to 30 minutes, or until the pasta is soft and the cheese has melted. 

 5th Step Stir well and when necessary, thin with a few drops of boiling water. If you like pepper, you may season it to taste with it.

ENJOY!!!! Hate yourself Later...ENJOY!