Fresh Peach Pecan Caramel Cake

3-4 fresh peaches*
3/4 cup butter (1-1/2 sticks)
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans (I left them out)
1 cup white sugar
3 eggs
1 cup vanilla Greek Yogurt
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Caramel Sauce (recipe follows) or you favorite caramel sauce

1. Prepare caramel sauce.  (Recipe below).   Preheat oven to 350℉.  Melt 1/4 cup butter and pour in bottom of 9x9 inch cake pan.  Mix together the brown sugar, cinnamon and nutmeg.  Sprinkle 1/3 of the sugar mixture over the melted butter in the bottom of the pan.  Set remaining cinnamon and sugar mixture aside.  Sprinkle half the chopped pecans over the butter in the pan.

2.  Beat remaining 1/2 cup butter with 1 cup white sugar until creamy and light.  Beat in eggs, yogurt, and vanilla.  Stir in flour, baking soda, baking powder, and salt; beat until smooth.  Spread half of the batter into prepared pan.  Arrange half the peach slices on batter, and then sprinkle with half the remaining cinnamon and sugar mixture.  Spread remaining batter over peaches; then arrange the remaining peach slices on top.  Sprinkle with remaining cinnamon and sugar and then pecans.  Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.

3.  Cool, cut and place on serving plates.  Drizzle lightly with caramel sauce before serving.

* If you use canned or frozen peaches; drain well and increase baking time if needed

Caramel Sauce:
1/2 cup brown sugar
1/2 cup white sugar
1 cup light corn syrup
1 cup cream
1 TBS vanilla
pinch of salt

Combine 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup light corn syrup and 1 cup cream.  Stirring frequently, bring to a boil over medium heat.  Reduce heat and simmer gently 5 minutes.  Remove from heat, stir in 1 TBS vanilla extract, and a pinch of salt.  Cool to desired temperature.  Sauce will thicken as it cools.  Stir in 1 TBS of milk at a time to create desired consistency if it becomes to thick.  Cover and store leftovers in refrigerator.  Use with pancakes, french toast, ice cream, cake etc.  Makes about 2 cups sauce.

From Becky Low on Studio 5

Chocolate Toffee Blondies

1-2/3 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, at room temperature
1 cup plus 2 TBS brown sugar
1 large egg
1-1/2 tsp. vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

1.  Preheat oven to 350°F and coat a 13 x 9-inch baking dish generously with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

2.  Scrape batter into prepared baking dish and press dough evenly across bottom. Bake for 18 to 20 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack.

From Tutti Dolci

Cheesy Spicy Crock Pot Chicken Spaghetti

1 can (13 oz.) chicken
1 lb. of Velveeta, cut into small cubes
1 can ( oz) Ro*Tel
1 can (10-3/4 oz) cream of chicken soup
1 can (10-3/4 oz) cream of mushroom soup
1 can mushrooms, stems and pieces, drained
1 (16 oz) package spaghetti noodles, cooked and drained
1 green or red bell pepper, diced
1 small onion, diced
1/2 cup water

1.  Spray a large crock pot with nonstick cooking spray. Add all ingredients and stir to combine well with pasta.  Cook on low for 2-3 hours.

From the CookingNewbie

Snickerdoodle Blondies

2-2/3 cups flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 TBS vanilla
2 TBS white sugar
2 tsp ground cinnamon

1. Preheat oven to 350℉. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the butter-sugar mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5.  In a small bowl mix together the white sugar and cinnamon.  Sprinkle evenly over top of dough.  Bake for 25-30 or until the surface springs back when lightly touched.   While bars are still slightly warm cut into squares with a sharp knife.

From My Own Sweet Thyme

Key Lime Coconut Bars

For Crust:

1-1/2 cups graham cracker crumbs (about 10 full graham crackers crushed)
2 TBS sugar
1/2 cup sweetened, flaked coconut
1/3 cup butter, melted

Filling:
3 (14 oz) can sweetened, condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 TBS grated lime zest

Topping:

Whipped cream and toasted coconut for garnish, optional

1.  Preheat oven to 350℉.  Line an 8x8 square baking pan with parchment paper or tinfoil, overlapping the side of the pan to make handles for later.  (You don't have to line the pan if you don't want to pull the bars completely out of the pan to cut them.)

2.  Mix graham cracker crumbs, sugar, coconut, and melted butter together until well combined.  Press in bottom of prepared pan.  Bake for 8-10 minutes.  Remove from oven and cool slightly.

3.  To make the filling add sweetened condensed milk, sour cream, lime juice, and lime zest to a bowl and whisk to combine until smooth and creamy.  Pour on top of crust and bake for 8-10 minutes until firm to the touch but not browned at all.  Cool at room temperature, then chill completely.  (Make the night before if possible.)

4.  Top with homemade whipped cream and toasted coconut if desired (To toast coconut, spread a thin layer of sweetened shredded coconut on baking sheet.  Bake for 350℉ for 3-4 minutes until it's lightly golden brown).

From A Feathered Nest

Sugar Cookie Cheesecake Bars

1 (17.5 oz) pouch of sugar cookie mix
1 (4 serving size) box of French Vanilla instant pudding mix
2 TBS packed brown sugar
1/2 cup butter, melted
3 tsp. vanilla divided
3 eggs, divided
2 (8 oz each) packages of cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2/3 cup of toffee bits, pulverized in food processor, optional or other toppings of choice (salted caramel raspberries, etc.)

1.  Preheat oven to 350 ℉.  Grease a 9x13 inch baking dish.

2.  In a medium bowl stir together the sugar cookie mix, pudding mix, brown sugar, melted butter, 1 tsp. vanilla, and 1 egg.  Use your hands if you need to.  When well mixed press the dough on bottom and part way up the sides of your prepared pan. Set aside.

3.  In a mixing bowl mix together the cream cheese, sugar, sour cream, 2 eggs, and 2 tsp. vanilla.  Mix together until smooth.  Pour cheesecake batter of top of the cookie dough you sat aside.

4.  Bake for 25 to 30 minutes or until center in set.  While bars are baking pulverize your toffee bits if using.  Sprinkle on bars immediately after you remove from the oven.  Let cool for 30-45 minutes on wire rack and then cover and refrigerate for at least 3 hours or over night before cutting into bars and eating.  Store in the fridge.

From Cookies and Cups