Peach Cake with peach glaze

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Stir together and set aside 

1 stick butter melted

3/4 cup granulated sugar

1/4 cup light brown sugar

2 eggs 

1 teaspoon vanilla

2/3 cups peach puree

Mix well and add to dry ingredients 

Fold in 1 cup diced peaches

Pour into a 9 or 10 round pan that's been sprayed well with PAM 

Bake at 350 for 25 minutes or until toothpick comes our clean 

Let cool a bit then make a glaze from confectioners sugar, peach puree and a bit of milk.  Spread over cake.  Cream cheese icing is also good but let the cake cool completely before adding icing. 

I made my peach puree but next time I'm going to try peach baby food. I think it would work great and no mess. 

Master's Pimento Cheese

1/2 cup mayonnaise 

1/2 block cream cheese softened

 4 ounces diced pimentos drained

1/4 teaspoon each of garlic powder, salt, onion powder, pepper and cayenne pepper

1/2 block Tellamuck extra sharp white cheddar

1/2 block Tellamuck extra sharp regular cheddar

Mix and chill at least 2 hours before serving

Artichoke Dip

 Some of my favorite recipes I have gotten from Janie Davis.  This one doesn't disappoint. 

2 cans artichoke hearts

2 cups parmesan cheese (in the can)

2 cups Hellmans Mao

Paprika 

Drain and chop artichoke hearts.  Mix with parmesan cheese and Mao. Sprinkle with Paprika.  Bake uncovered for 30 minutes.

Serve with bagel chips or toasted baguette slices. 

You can add cooked chicken if you want it to be more hardy. 

Butter Pecan Pancakes

1 1/2 cup self rising flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup chopped pecans

1 1/4 cups milk 

1 egg

3 tablespoons melted butter

Mix dry ingredients together including the pecans. Mix milk and eggs together with a fork until well mixed. Add liquid to the dry mix and stir till well mixed.  Melt the butter in a skillet.  Add 1/4 cup of the batter to the melted butter.  When batter starts to bubble flip to other side until brown.  Serve with maple syrup. 

Southern Chicken salad

 2 pounds boneless breast roasted and diced or shredded (roughly 2 large breast)

1/2 cup mayonnaise 

1/2 cup  sour cream

2 tablespoons lemon juice

1 granny smith apple peeled and diced

1 cup toasted pecans (10 min in 350 degree oven) chopped

1/2 cup dried cranberries 

Salt and pepper to taste. 

Mix all wet ingredients together and toss with the other ingredients. Refrigerate.   I actually think it's better if it sits in the frig awhile before you serve it so the flavors can marry. 

Blush Wine salad dressing

 This dressing is perfect on salads with strawberries,  toasted pecans and feta cheese.

1/2 cup oil (canola or vegetable)

1/4 cup red wine vinegar 

1/4 cup water 

1 tablespoon lemon juice

3 tablespoons sugar

1/2 teaspoon garlic salt

Buffalo chicken pizza

 For crust I use Martha White Pizza crust mix.  It comes in the packages like the muffin mixes, not a box.  I prepare it according to package directions and I go ahead and slide it in the oven while I'm mixing up my chicken mixture.

I used half the recipe for my buffalo chicken dip that I have already posted to my blog.  I spread it onto the pizza crust and bake at the 475 directed on the pie crust for 10-12 minutes.  Check the bottom of the crust to determine if it's done.  Let it cool slightly before you serve it.