Fresh Peach Pie

ingredients:
4 oz. cream cheese
One half Pt. Whipping Cream
One half Cup powdered sugar
1tsp. vanilla

instructions:

Moisten cheese with small amount of whipping cream. Blend till creamy. Add remaining whipping cream to cream cheese and whip together. Add sugar and vanilla. Mixture will be thick. Pour into 9 inch baked shell. Set in frig 1 hour.

sauce ingredients:
about 5 lbs of fresh peaches (1- 1/2 Cup mashed)
3 Tbsp Cornstarch
1 Cup sugar

sauce instructions:

Blend mashed peaches, cornstarch and sugar and cook til thick. Cool mixture until very cool. Slice peeled peaches generously over the cream cheese mixture. Pour sauce over top and eat or chill more. Serve with whipped cream if desired.

Sidenote:

The cream cheese mixture is variable. If you want more cream cheese, just double the cream, whipping cream, powdered sugar and vanilla. Some like more cream cheese and some like less. Make it to your taste. It depends on whether you want more peaches and less cream cheese. You need a deep pie dish. You may want to have some cream cheese mixture left over to put a dollop on the top.

-from: Alicia C.

Banana Bread

ingredients:
2 1/2 cup cake flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cup sugar
3/4 cup butter
1 tsp vanilla
2 eggs
1/4 sour cream or buttermilk
1 cup ripe, mashed bananas
for dessert option: 3/4 cup milk chocolate chips (optional) 1/2 cup vanilla ice cream (optional)


instructions:
mix dry ingredients and set aside. cream sugar, butter, and vanilla. add eggs and mix well. alternately add flour mixture and sour cream. fold in mashed bananas. bake at 350 degrees for 45-60 minutes in greased loaf pan.

-from: Maddie S.

Chicken Calzones

ingredients:
2 Tbsp olive oil
1 small yellow onion, finely chopped
1 lbs boneless, skinless chicken tenders
1 jar marinara sauce
3/4 sliced black olives
3/4 c chopped parsley
1 can refrigerated pizza crust dough

instructions:
1 Tbsp oil in large skillet over medium-high heat. added onions and saute until golden brown and opaque. place chicken in a 5 quart or larger slow cooker. pour in marinara sauce, onions, and olives over chicken. cover and cook on low for 3 to 4 hours or until chicken is fully cooked. stir in parsley 20 minutes before cooking is finished. preheat oven to 450 degrees and lightly coat a baking sheet with cooking spray. on a lightly floured workspace, divide dough into 2 equal portion and flatten into rounds. roll dough until 6" or 7" in diameter. spoon half of the chicken filling onto the bottom half of the round dough. fold dough in half over filling, using a fork to press the edge together tightly. pierce the top of each calzone three times (to release steam). place on baking sheet in lower third of oven and bake for 10 to 15 minutes or until crust is golden brown. cool on baking sheet 5 to 10 minutes before serving. serves 4

Creamy Chicken & Mushroom Pasta

ingredients:
1 Tbsp butter
1/4 white wine (optional)
2 Tbsp quick cooking tapioca
2 lbs boneless, skinless chicken tenderloins
1 lbs assorted mushrooms (shiitake, cremini, and baby portobello)
1/2 tsp sea salt
1/2 ground black pepper
4 oz fat free cream cheese
8 oz dry farfalle pasta

instructions:
coat 5 quart or larger slow cooker with butter and leave excess butter inside. add wine, if using, and tapioca to cooker and stir. add chicken and mushrooms. sprinkle with salt and pepper. cover and cook on low for 7 hours. stir well to combine and cook 1 more hour. in a sauce pan bring water to a boil and add in pasta until cooked. drain water. add cream cheese to the cooker, stir and serve over hot pasta.