PEACH COBBLER

INGREDIENTS:
1/2 cup sugar,
2 tablespoons cornstarch,
2 cans (15 oz.) sliced peaches, juice reserved,
1 tablespoon butter,
1/2 teaspoon ground cinnamon,
1 teaspoon vanilla extract;

TOPPING:
1/2 cup flour,
1/2 cup sugar,
3/4 teaspoon baking powder,
1/4 teaspoon salt,
2 tablespoon butter,softened,
1 large egg;

DIRECTIONS:
1. Preheat oven to 400F;
2. In a medium saucepan,mix together sugar and cornstarch. Stir in 1 cup of reserved peach juice. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat.
3. Stir in butter, cinnamon and vanilla. Add peaches; spoon fruit mixture into a 1-1/2 quart casserole.
4. To prepare topping, mix together flour, sugar, baking powder, salt, butter and egg. Spoon topping over fruit mixture.
5. Bake cobbler until topping is lightly golden, 30 minutes. Serve warm or cold.
Enjoy!

OVEN ROASTED CHICKEN,SPANISH STYLE RICE AND ASPARAGUS DELUXE

THUMBPRINT COOKIES WITH STRAWBERRY JAM

INGREDIENTS:
3/4 cup butter softened,
3/4 cup powder sugar,
1 egg yolk,
1/2 teaspoon almond extract,
1 3/4 cups flour,
1/2 cup strawberry jam;
DIRECTIONS:
In a mixing bowl cream butter ans sugar. Beat in egg yolk and almond extract.Gradually add flour. Cover and refrigerate for 2 hours . Roll into 3/4 inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Dust with powder sugar and fill with jam. Yield: 6 dozen.

CHOCOLATE CUPCAKE WITH VANILLA CREAM CHEESE FROSTING

• Frosting:
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 (8-ounce) block, cream cheese, softened

To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a electric mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth.

FRESH VEGETABLE SALAD

INGREDIENTS:
cauliflower,
carrots,
yellow and orange bell peppers,
green onion,
cabbage,
olive oil,
white wine vinegar,
salt,
water.

ORANGE PINEAPPLE CHEESECAKE

SPAGHETTI WITH CREAMY SPINACH AND PARMESAN SAUCE

INGREDIENTS:
1 pack. spaghetti,
2-1/2 cups frozen spinach,
1/2 cup grated Parmesan,
1 medium chopped onion,
3 minced cloves of garlic,
salt,
pepper,
Italian seasoning,
1 tablespoon butter,
3 tablespoons olive oil,
1/2 cup milk;
DIRECTIONS:
Cook spaghetti, drain, drizzle with one tablespoon olive oil,set aside. Heat the remaining oil and butter; saute the onion and garlic for 3, 4 minutes; add spinach and all the seasonings (salt, pepper,Italian seasoning) cook for about 3 minutes; stir in milk and Parmesan cheese. Pour into a blender and blend until smooth. Pour the creamy spinach mixture over the hot spaghetti and serve plain or next to your favorite meats or fish.

VANILLA AND PISTACHIO PUDDING

Vanilla and pistachio pudding are store bought, just add milk according to the instructions on the box. The shells are made of apple pie crust, store bought, and baked in mini muffin forms, sprinkled with powder vanilla sugar. The topping is cool whip and fondant flower.

BEAN SPROUTS AND SALAMI SALAD

INGREDIENTS:
2 cups steamed bean sprouts,
1 cup thin sliced Italian dry salami,
1/2 shredded mozzarella cheese,
1/2 cup blak calamata olives,
1/2 cup chopped green onion,
1 teaspoon dry Italian seasoning,
salt,
pepper,
1/4 cup vinaigrette (olive oil, red wine vinegar)
Mix all the ingredients and refrigerate until serving time. Serve with garlic bread as a antipasto dish.
This salad taste even better after few hours from the making.

ROASTED GARLIC SHRIMP