9. Slow Cooker Peach Cobbler INGREDIENTS 2 21 oz cans peach pie filling 1 box vanilla cake mix 8 oz unsalted butter cut into small chunks Optional: 1/3 cup walnuts Optional: vanilla ice cream
PREPARATION Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts. Cook on high for 2-2.5 hours or until the cake part reaches desired consistency. Serve and top with ice cream.
8. Mini Oreo Cheesecakes
INGREDIENTS 16 oz cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 1 Tbsp. vanilla 2 eggs 12 Oreo cookies crushed Oreos for topping Muffin tin liners
PREPARATION Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined. Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner. Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer). Bake at 275°F/135°C for 22 min. Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin. Remove them from the muffin tin right before serving.
PREPARATION Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1 inch balls and freeze for about 20 minutes or until firm.
Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed.