Peach Crunch Cake

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Chocolate Peanut Butter Chip Cookies

makes approximately 36 cookies

Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips

Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Syndi’s Artichoke Dip

1 cup mayonnaise
1 can artichoke hearts quartered
1 can marinated artichoke hearts drained
1 cup parmesan cheese
2 cans green chilies drained
Mix all ingredients together and bake at 350 for 30 minutes

The Best Cheeseball

Makes 4 cheeseballs

4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce

1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

Recipe Source: My Kitchen Cafe

*We didn't add the hot sauce since we don't really like spicy foods and the cheeseball was still really good. We also only 1/2 the recipe and made one big cheeseball instead of two.