Recipes

Peach Cobbler
Filling:
12 peaches (pre-ripe, make sure they are still hard!) peeled & cut into bite sized pieces
1/2-3/4 cup almond milk
2 Tbs. cinnamon

Crumble:
1 cup whole wheat flour
1 1/2 heaping cup brown sugar
1/2 cup sugar
1 heaping cup quaker rolled oats
3 Tbs. cinnamon
1 1/2 sticks melted unsalted butter

Mix the filling in a bowl then add to 9x13 pan. Mix the crumble in a separate bowl MINUS the butter. Once mixed, drizzle butter throughout crumble and combine with hands. Sprinkle crumble on top of filling. Bake at 350 for 25-30 minutes or until peaches are soft and crumble has browned.

                                                                                                                                                                  

Buffalo Chicken Dip

2- 10 oz. can chunk chicken, drained
2- 8 oz. packages cream cheese
1 cup Ranch dressing
3/4 cup Frank's Red Hot Sauce
2 cups shredded cheddar/Monterey Jack Cheese

Heat chicken and hot sauce in skillet over medium head until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of shredded cheese and transfer to crock pot. Sprinkle the remaining cheese on top, cover and cook on low setting until hot and bubbly. Can serve with chips, crackers, & veggies!