Slow Cooker Peach Cobbler

~Ingredients

4 cups fresh or frozen sliced peeled peaches

1/4 cup sugar

1 cup Original Bisquick® mix

1/2 cup sugar

1 cup milk

Ice cream or whipped cream

~Directions

1. Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
2. In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
3. Cover; cook on low heat setting 3 hours or until cobbler is set in center.
4. Serve cobbler with ice cream.

Prep Time 20 min
Total Time 3 hr 20 min
Servings 8

Skillet Sugar Cookie

• A batch of sugar cookie dough (a mix or homemade)
• 1 cup of m&m chocolate candies
• A smattering of sprinkles
• A 10-inch cast iron skillet, prepared with oil (I used a paper towel and spread a thin layer of oil)

Mix up cookie dough according to directions (or recipe). 

Add candies and blend into dough. 

Spread evenly into skillet. Scatter sprinkles over dough. 

Bake according to directions. That's it!

Eat warm, or let cool. 

Cut into wedges

 

crock pot chesse cake

Ingredients
3 8oz Packages of Philadelphia Cream Cheese
3 Eggs
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Instructions
Allow Cream Cheese to get to room temperature.
Open cream cheese and place in large bowl.
Add Sugar.
Mix until sugar and cream cheese are well blended.
Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
In a separate bowl, add graham cracker crumbs and melted butter.
Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan.
With a spoon, pat the graham crackers out til you have a smooth layer.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides.
Let cool for 30m to 1h.
Remove and let set in the refrigerator for at least 1 hour.
Serve.