Easy Peach Cobbler

By Amanda Carl

Ingredients:

2 cans sliced peaches (can use fresh peaches that have been sitting in at least 3/4 cup sugar for over a day so that they produce a syrup)

1 box butter recipe cake mix
 stick butter, melted

Directions:

In a greased 9x9 dish, pour peaches (including juice) and spread evenly over bottom. Pour cake mix powder on top and spread evenly over peaches. Pour melted butter evenly over cake mix. Bake at 350 degrees for 30 minutes or until lightly browned.

Charleston Macaroni Pie

By Alesya Flynn

Ingredients:

4 cups water
1 cup elbow macaroni
1 teaspoon salt
1/4 cup margarine
2 eggs
1 teaspoon dry mustard
1 1/4 cups milk
8 ounces med sharp cheddar cheese, cubed
1/2 teaspoon pepper

Directions:

Bring water and salt to boil, add macaroni and boil for 15 minutes, stirring occasionally. Drain. Add margarine to hot macaroni. In small bowl, beat eggs, dry mustard and milk with whisk and add to macaroni. Stir and add cheese which has been cut into small cubes. Pour into buttered 2 quart casserole dish. Sprinkle pepper on top. Bake uncovered at 350 degrees for 35 minutes or until lightly browned around edges but still soft in the center. Serves 6.

**Recipe was doubled for recipe club meeting**

Best Banana Nut Muffins

By Katelyn Fischer

Ingredients:

1 3/4 C flour
3/4 C sugar
1 1/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
2 eggs beaten until integrated
1/2 C vegetable oil
3/4 C pecans or walnuts

Directions:

Set oven to 400 degrees. Spray muffin pans with Pam or line with baking cups, sprayed. Combine flour, sugar, cream or tartar, baking soda, and salt in a medium bowl. Make a well in the center. In a separate small bowl, mix mashed bananas, eggs, and oil. Add pecans or walnuts. Add this mixture to dry ingredients and stir until just moistened. Fill either regular or large muffin tins 3/4 of the way full. Bake in heated oven 15-18 minutes or until golden brown. Makes 1 1/2 dozen standard or 1 dozen large muffins.

Triple Chocolate Whoopie Pies

By Laura Hromsco

Ingredients

• 1 package (2-layer size) devil's food cake mix
• 3 squares BAKER'S Semi-Sweet Chocolate, melted
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 1 cup JET-PUFFED Marshmallow Creme
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

1. Heat oven to 350 degrees F.
2. Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.
3. Drop batter, 2 inches apart, into 20 mounds on baking sheets sprayed with cooking spray, using 1 Tbsp. batter for each.
4. Bake 8 to 10 min. or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheets; remove to wire racks. Cool completely.
5. Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. Spread onto 10 cakes; cover with remaining cakes.

Peanut Butter Whoopie Pies

By Laura Hromsco

Ingredients:

1 (19.5 ounce) box Pillsbury Family size Chocolate Fudge Brownie Mix

1/3 cup Crisco Pure Vegetable Oil
2 large eggs
1 1/4 cups Pillsbury Creamy Supreme Vanilla Frosting
1 1/2 cups JIF Extra Crunchy Peanut Butter
1/4 cup milk

Directions:

1. Heat over to 350 degrees F. Line cookie sheets with parchment paper.

2. Combine brownie mis, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfulls onto prepared cookie sheet about 2 inches apart.

3. Bake 8 to 10 minutes or until edges are set. Cook 2 minutes on cookie sheet. Remove to wire rack to cool completely.

4. Beat frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Please half or pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.

Michigan Dried Cherry and Gorgonzola Salad

By Sarah Folks

Ingredients:

1/4 cup extra virgin olive oil
2 T raspberry vinegar
1 clove garlic, finely chopped
1/8 teaspoon salt
Ground black pepper, to taste
1/2 cup toasted pecans
1/4 cup driend cherries
1 head leafy green lettuce, torn into bite-sized pieces
1 granny smith apple, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese

Directions:

1. Whisk together oil, vinegar, garlic, and salt and pepper in a small bowl to make a dressing. You can also substitute a pre-made raspberry vinaigrette dressing if you prefer.
2. Toss pecans, cherries, lettuce, apples and onions together in a large salad bowl.
3. Top with dressing and toss gently to coat.
4. Garnish with Gorgonzola cheese and serve.

Fish Tacos

By ???

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
•  
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
•  
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Directions

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.