Peach Mallow Dessert

Maybe I should change this blog to a dessert blog because it seems that's what I'm always posting but hey, you only get peaches once a year and I just had to post another recipe using fresh peaches. This is a really yummy recipe that does not use cream cheese. It uses marshmallows and whipping cream instead. It is so light that you can eat a bunch of it. Make it quick because we all know that the deliciousness of fresh peaches is going away all too fast.








The ingredients are pretty basic.








Melt the marshmallows and the milk together in the microwave. Stir about every 30 seconds until completely melted. Cool. While the marshmallow mixture is cooling, whip the whipping cream until stiff. Add some sugar and vanilla. When the marshmallow mixture is cool, fold it into the whipped cream.








Slice the peaces into a bowl and add a little sugar if you think they need to be sweetened a bit.










To assemble, pour half of the cream mixture on top of the crust in the pan. Top with all of the peaches and then the rest of the cream. Top with the reserved crumb mixture. I added chopped pecans to the top and I really liked it with the nuts. They are optional.







This dessert is just light and tasty. It makes a medium filled 9x13. If you want it really full, double the recipe and you'll have more than enough. Too bad peaches are only here for a minute and then we have to wait a whole 11 months til next season. Enjoy!



Peach Mallow Dessert

7 1/2 cups mini marshmallows
1/2 cup milk
1 cup whipping cream
fresh peaches
20 graham crackers
1/2 cup sugar
1/2 tsp. cinnamon
1 cube butter

Melt the mini marshmallows with the milk in the microwave. Stir every 30 seconds until melted and mixed together. Cool.

Make the crust by crushing the graham crackers. Add sugar and cinnamon. Mix in melted butter. Pat 3/4 crumbs into the bottom of a 9x13 pan. Reserve the remaining crumbs for top. You can add chopped nuts to the reserved topping or to the peaches if desired.

Peel and slice the peaches and add a little sugar to sweeten the peaches if needed.

Whip the cream and sweeten slightly with powdered sugar and add 1 tsp. vanilla. Fold into the cooled marshmallow mixture.

To assembled: put half the whipped cream mixture into crust and spread to edges. Add the peaches. Top with the rest of the cream mixture. Top with crumbs. Refrigerate at least 2 hours before serving.

Incredibly Easy 2 Ingredient Ice Cream

Oh My, HELP me. This recipe could very easily become my complete downfall. How many of us never make homemade ice cream because it's such a process? Well hold onto your hats because this recipe will blow you away. It is incredibly easy and just makes me want to cry. What a yummy, easy treat for family home evening or friday night date or just because you want it. It is just two ingredients if you can believe it-PLUS whatever you might want to add to it. Good luck with this one-it just really is incredible.







The ingredients:)







Put the sweetened condensed milk into a bowl. Add the flavoring of your choice if you want. I added vanilla.







Whip the cream to stiff peaks!








Add the whipped cream to the sweetened condensed milk and fold in gently. When it is all combined, put in the freezer for 6 hours or until it is frozen through.





So this ice cream is so good and so very easy. I am excited to play with it and try different flavors. It is rich and it is creamy. It doesn't take much for this recipe to satisfy your sweet tooth. Try it-you will LOVE it. YUM-O


2 Ingredient Ice Cream
Recipe from Eagle Brand


1 14 oz. can Sweetened Condensed Milk
2 cups whipping cream

Place sweetened condensed milk in a freezer safe bowl. Whip the cream to stiff peaks and fold into the sweetened condensed milk. Freeze for at least 6 hours or until firm.

Add-ins may be added before freezing. Use fresh fruit, crushed cookies, candies and different flavored extracts and spices

Easy Chicken Enchilada Casserole

So this enchilada casserole is not a new recipe. My family has loved it for a long time but I thought I would share it. This is a mutated recipe from my chicken enchiladas. I adapted it years ago for girls camp in a dutch oven. Needless to say it has become a favorite in my family and with past young women's groups. It is easy. We use chicken but you could sub out with beef if you want. Actually, you could make it the way you love it. The sauce is easy. It was introduced to me in college from a roommate and we absolutely love it. El Pato sauce is found by the tomato sauce in the grocery store and it is yum. I have tried other brands of Mexican tomato sauce but I keep coming back to El Pato-it's the best!









This is just a layer kind of casserole. I start with just a small amount of the sauce in the bottom of a greased (spray) casserole dish. The spray just helps clean up of the dish easier. Add half of the crushed chips, chicken, sauce and cheese. The next layer should stop with the sauce. Cover with foil and bake at 350* until it is bubbly into the center.










When the casserole is hot and bubbly, remove from the oven and add chips to the top and cheese. Return to the oven and leave it long enough to melt the cheese and it starts to brown. If you can't wait like me, you can turn on the broiler and get it to that point quicker.









After you scoop it up onto a plate, you can top it with sour cream and lettuce if you like. You could add olives, or chopped green onion or whatever you love. It is just Delish!





This casserole is just so good and so easy to assemble. If you love comfort food with a little kick, you will love this little dish. You can add whatever you love in enchiladas, my family just really loves it with chicken. Give it a try-you won't be sorry.





Easy Chicken Enchilada Casserole

4 c. cooked chicken cubed or shredded
Corn tortilla chips (it's a guess)
3 c. cheese shredded
1 can El Pato sauce
1 can tomato sauce
2 cans cream of chicken soup
sour cream
lettuce

Cook up the chicken or shred a rotisserie chicken. Mix the sauce using the El Pato sauce, tomato sauce and soup. Crush up some of the chips. Shred the cheese. In a casserole dish start with a small amount of sauce, add half the crushed chips, half the chicken, half the sauce and half the cheese. Repeat layers to the sauce. Bake until bubbly. At the end add some chips broken into bigger pieces and top with cheese. Return to the oven until the cheese is bubbly and it's starting to brown. Top with sour cream and lettuce if you like. YUMMY!