quick peach cobbler

It's simple. It's quick. And it's super sweet. A small portion goes a long way.



QUICK PEACH COBBLER

5 (15 oz.) canned peaches, drained
2 boxes yellow cake mix
1 c. melted butter

Grease 9” x 13” baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches. Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.

carrots & zucchini

This side dish is a personal favorite. I would prefer seconds of this over most desserts (sometimes). My childhood best friend, Lydia, introduced this to me about 12 years ago and every time I make it I think, we need to make this more often!



CARROTS & ZUCCHINI

baby carrots
zucchini
olive oil
grated parmesan cheese
dill weed (among the spices)

Boil the carrots so they're soft. Meanwhile, slice some zucchini. Heat a little bit of olive oil in a pan over medium heat. Add the zucchini. Saute for a minute and then add the carrots (once they're soft) to the zucchini.

NOTE: You don't want the zucchini to get all mushy. They only need to be in the pan for about 5 minutes-ish. That means you'll want to boil the carrots well before putting carrots in the pan. Maybe 15 minutes or so before. Use a fork to test the carrots so they're "just right" for you.

Sprinkle grated parmesan cheese and dill weed over the vegetables and saute & stir for a few minutes until they're to your liking. Serve immediately.