Recipes to Share

Thursday, September 25, 2008

quick peach cobbler

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


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.

Monday, September 8, 2008

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!


baby carrots
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.