Butter Brickle Peach Cobbler

* Recipe made deliciously by: Darlene Mulliner

Ingredients:

1 large can of peaches

1 cup of flake coconut

1 box of Butter Pecan Cake Mix ( Betty Crocker makes one)

1 1/2 sticks of butter - slice into patties

Pecans ( if desired)

Directions:

• Do not mix ingredients. Preheat oven to 350 degrees.



• Pour peaches, reserving the juice in a 9x13 pan. Cut the peaches into thirds. (Use half of another can if you want LOTS of peaches)



• Pour juice from one can over peaches.



• Add the coconut on top.



• Sprinkle cake mix over coconut evenly.



• Arrange sliced butter patties all over.



• Add crushed pecans on top if you're nutty.



• Bake in 350 degree oven for 42-45 minutes. You want it golden brown.

Safe-to-Eat Chocolate Chip Cookie Dough

from Jessie Kilger

Yields: about 1 1/2-2 cups cookie dough

Ingredients:

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

4 to 6 tablespoons water

Directions:

In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

I got the recipe from here: http://willowbirdbaking.wordpress.com/2011/03/20/three-safe-to

Baked Ziti

From Tobreth Hansen

Takes about 40 minutes start to finish and only one pot!!

1 tablespoon olive oil

1/4 teaspoon red chili flakes (I use 1/2 teaspoon but the recipe officially calls for less)

6 cloves garlic, pressed or sliced (your preference I have done both but used pressed today)

2 14.5-oz cans stewed tomatoes, pureed in a blender (I have used plain and Italian seasoned and both work okay)

3 cups water

12 oz. tube noodles - I use penne rigate because I like it best

1/2 cup cream

1 oz parmesan (about 1/2 cup if you do not have a scale)

1/4 cup fresh basil, chopped

4 ounces of shredded mozzarella (about 1 cup if you do not have a scale)

Preheat oven to 475.

Heat oil in deep frying pan. When shimmering add garlic. Saute about 30 seconds then add the red chili flakes and saute a few more seconds. Add pureed tomatoes to the pan and reduce to a simmer. Heat for 10-12 minutes. Next, add noodles and 3 cups of water to the pan - set a timer for how long the noodles need. Cover. Turn heat to high until full boil and then turn down to a simmer for remaining time the noodles need. My noodles need about 11 minutes. Remove from heat. Add cream and parmesan and fresh basil. Stir to combine. Top with cheese and bake for 10-12 minutes until golden. I have found Raley's brand cheese burns quickly so needs less time. Costco brand cheese takes about 12 minutes.

Now the cheaty note - if you do not have fresh basil on hand (it is better with fresh but what I made today was not with fresh basil) add a couple teaspoons to the tomatoes when they go in (I never measure this part). Then omit the basil at the very end.

Weight Watchers - 61 points for whole pan. Eat 1/8 for 8 points.

Cheesy Zucchini Crisps

• 1/3 c. bread crumbs
• 2 Tbsp. parmesan cheese
• 1/2 tsp. seasoned salt (I used Season-All)
• dash of garlic powder
• 4 sm. zucchini or squash, cut into wedges
• 1/4 c. melted butter

1. Preheat oven to 375 degrees.
2. Combine bread crumbs, parmesan, seasoning salt and garlic in a plastic bag.
3. Dip cut zucchini in melted butter and then shake in a bag to coat.
4. Bake for 10 - 20 minutes, depending on how thick your wedges are. (I baked my for 20 min.)