This dessert makes an incredible summer favorite topped with ice cream or a comfort warm winter treat. The peaches have a perfect balance of ginger and almond, topped backed with with a cinnamon sugar topping . You don’t have to wait for peach season for this southern specialty. Print Cinnamon Crusted Peach Wraps Author: Vickie
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  This icing a great powdered sugar glaze or a base for flavored glazes and icing.  Use this base recipe to make an almond glaze over your favorite blueberry cake. Substitute with orange juice and rind for orange glazed rolls. Add apple juice and cinnamon to glaze your apple strudel. Print Basic Powdered Sugar Glaze
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Peanut Buter Cookie Cups or Peanut Butter Cup Cookies. Either way they are the EZ and the SHIZ. You need: miniature peanut butter cups, break and bake cookies, cooking spray, mini-cupcake pan and I use the silicone mini-cupcake molds. Pre-heat oven to 350F Unwrap PB cups and place in freezer (yes freezer) until ready to put
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  Bring home the Bacon and Bake It!  For some reason the flavor of the bacon is so much better when you bake it then when you fry it, and it’s better for you. It is easy and you don’t have to wipe up grease splatter that ends up all over your kitchen. I always
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  This is an good Old Fashion Lemon Meringue Pie that is easy and it has such a great balance of tart and sweet that it will be hard to stop eating. WARNING: Do not eat alone. Have someone near by to stop you after one piece. Print Old Fashion Lemon Meringue Pie Author: Vickie @
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  Summer is the time to enjoy the bounty of fresh eating. It’s healthier and taste great. I enjoy having my own herbs growing in my yard so I can have them as I’m cooking. This year I’m hitting the farmers markets and ‘pick your own’ farms for the rest of my fresh picks, simply
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  Salt is a preservative and a seasoning. I also use chicken broth in many recipes as well.  That doesn’t mean I want my chicken pumped full of salt or broth, especially without me knowing it. There was an enlightening article in Cooking Light January/February 2011 about chicken being injected with salt water or chicken broth increasing
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  Is it true what they say about an apple-a-day? Well I don’t know but when it comes to cooking, eating and baking, there is a difference. I came across this handy quick reference for apples on the Cooking Light site. It actually was in one of their magazine issues. So whether you want to
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  I love pumpkin pie.  I would never eat someone’s homemade pumpkin pie because Mrs. Smith’s Custard Pumpkin pie was my absolute favorite. It was sad to me that a frozen store bought pie tasted much better, yet the calories (GUILT with every bite). Then in a Cooking Light issues I read how I could
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  I recently discovered that I could make a pumpkin pie as good as Mrs. Smith and not have to feel so guilty with every bite. I also have the best homemade pumpkin bread using the same fresh pumpkin.  What could be better for you and on top of that tell someone it isn’t out
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