cooking zone: Aimee

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Pecan Pie Christmas Crack Toffee

Pecan Pie Christmas Crack Toffee is a twist on traditional cracker toffee, made with a pecan pie topping over saltine crackers for a perfect sweet and salty treat! It is a super simple recipe for an impressive dessert!

I don't know about you, but as soon as the holiday season strikes, I am baking up a storm. Thanksgiving pies lead into Christmas candies and cookies. This pecan pie Christmas crack is a perfect combination of the two. Its a mash up of pecan pie and Christmas cracker toffee. I added pecans to the toffee to make it more like these amazing pecan pie bars. This is a must make Christmas candy this year!

Hi Friends, its Aimee from Like Mother Like Daughter here again for my monthly contributor post! I hope you love this cracker toffee as much as I do!

Because this toffee starts with saltine crackers, it makes it a perfectly sweet and salty treat. The crackers give the toffee the perfect crunch, and saltiness, that pairs perfectly with the sweet homemade toffee and drizzled chocolate. You can leave the chocolate off, if you prefer to have more of the traditional pecan pie flavor, but in my opinion chocolate makes everything better!

After you drizzle the chocolate on the top you can sprinkle the top with red, white, and green, or other Christmas sprinkles to make the candy extra festive.

I promise its a treat that will be loved by all! Perfect for sharing with your neighbors this holiday season, or enjoying at home, or taking to a Christmas party!

HELPFUL TIPS TO MAKE PECAN PIE CHRISTMAS CRACKER TOFFEE:

Have all your ingredients prepared beforehand. If you need to chop your pecans, do that first, have the chocolate chips ready in a bowl for when they are needed, and sprinkles ready for sprinkling.
Instead of sprinkles you could also top your toffee with festive m&ms, or drizzle some red, and green candy melts on top!
I recommend using a silicone liner, but if you don't have one you can use parchment, or heavily greased foil. This keeps the treat from sticking to the pan and makes it easy to work with and easy clean up!

WHAT YOU WILL NEED TO MAKE PECAN PIE CHRISTMAS CRACKER TOFFEE:

Silpat mat - I use these mats for everything. They are great for flash freezing, rolling out dough and naturally for baking.
Christmas sprinkles - we love sprinkes of every kind in our house but these are especially fun on this dessert!

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Check out more of our favorite simple dessert recipes: Click on the image or the bold recipe title and it will open each one in a new tab!!!

Crockpot Candy is the easiest and most impressive homemade candy ever. A rich chocolaty, peanutty 4-ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out. It doesn't get much easier than that!

No-Bake Avalanche Cookies are a simple make-at-home copycat recipe with just 5 ingredients. Imagine creamy peanut butter fudge speckled with Rice Krispies, fluffy marshmallows and chocolate chips. It's the ultimate treat. A creamy, fudgy, crunchy, peanut buttery treat that has the right touch of chocolate and is perfectly sweet!

10- Minute Microwave Peanut Brittle recipe is a simple recipe that comes together with no fuss and looks like you spent all day working on it! It makes an excellent gift this season!

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Pecan Pie Christmas Cracker Toffee
SERVES 40 | PREP TIME 5 Min | COOK TIME 8 Min

40 saltine crackers
1 cup packed light brown sugar
1 cup butter
1 cups chopped pecans
1 cup your favorite chocolate chips
Christmas sprinkles

Preheat the oven to 350°F.

Place a silicone mat or parchment paper on a baking half sheet pan. Place saltine crackers in rows covering most of the pan. Combine the brown sugar, and butter in a medium sized pot. Heat over medium low until the butter is melted. Raise the temperature to medium high and bring to a boil. Boil for 3 minutes, stirring constantly.

Carefully pour sauce evenly over the top of the saltine crackers. Sprinkle pecans over the top.
Place pan in preheated oven and bake for 5 minutes. Remove pan from oven.

Melt chocolate chips in the microwave in 30 second increments, stirring till smooth after each (mine took 1 minute). Drizzle melted chocolate over the toffee. Sprinkle with Christmas sprinkles if desired.

Place pan in the fridge for 2 hours to set. Once set, break into pieces. Store in an airtight container for 1.5 -2 weeks.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This eas minestrone soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!

Easy Minestrone Soup

If you have ever ordered the Minestrone Soup from Olive Garden you know that minestrone soup is packed full of so much goodness and flavor. This minestrone soup is one of the easiest soups you'll ever make! You'll need to slice and dice a few fresh vegetables, but otherwise, you'll just dump everything into the crockpot and a few hours later you're almost ready to have this delicious soup for dinner.

The last 30 minutes before you're ready to eat you'll throw in some of your favorite small pasta noodles, zucchini, and some canned beans. At the last second toss in some fresh spinach if desired.

Hi! It's Aimee from Like Mother, Like Daughter - where I'm all over sharing my favorite easy family dinners and desserts. I'm back again today sharing one of my favorite soups with you, and even better? It's made in the slow cooker!

How do you make this Minestrone Soup Recipe?

One great thing about this minestrone soup recipe is it's a great way to clean out your fridge and pantry. Use a bunch of leftover vegetables from your fridge, and some canned foods from your pantry! You can use any vegetables you have or any types of beans you have. Vegetable broth or chicken broth. And any small pasta noodles you have on hand!

This minestrone soup is one of those ultimate winter comfort foods. It's easy to make, and so nice to have a piping hot bowl of soup ready to eat at the end of a long day! You might also like this Slow Cooker Chicken Enchilada Soup.

Helpful Tips to Make Slow Cooker Minestrone Soup:

You can make substitutions for all the ingredients based on what you have on hand! Use any pasta noodles, chicken broth instead of vegetable, almost any canned beans, and a variety of vegetables.
Save time, by chopping your vegetables up the night before, so all you have to do in the morning is throw everything into the crockpot.
To freeze, bring the soup to room temperature and store in airtight containers. To serve, thaw in the refrigerator and warm over medium heat. The pasta may break apart when you reheat it, so if you are making it for the freezer, leave out the pasta until you heat it up.

What you will need to make Slow Cooker Minestrone Soup:

A Slow Cooker - I like mine that is programmable so it’ll only run as long as I want it to then it turns to warm, so food doesn't get overcooked.
A Ladle - perfect for scooping out big bowls of soup!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite slow cooker soup recipes:

Slow Cooker Potato Soup
Slow Cooker Taco Soup
Simple Crock Pot Chicken and Dumplings
Slow Cooker French Onion Soup

Yield: 8Author: Aimee for

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!

prep time: 20 MINScook time: 2 hourtotal time: 2 hours and 20 mins

Ingredients

2 (14.5 ounce) cans diced tomatoes
1 cup diced carrots (about 3 carrots)
1 cup diced celery (about 3 celery stalks)
1 cup diced yellow onion (about 1 small onion)
3 cloves garlic, minced
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 bay leaves
4 cups vegetable broth
2 cups water
1 cup sliced zucchini (about 2 small zucchinis)
1 1/2 cups small dried pasta
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup spinach
shredded Parmesan, for serving

Instructions

Place diced tomatoes, carrots, celery, onion, garlic, salt, pepper, basil, oregano, rosemary, thyme, and bay leaves in the slow cooker.
Pour in the vegetable stock and water. Stir everything together.
Place lid on the slow cooker and cook on high for 2-3 hours, or on low for 5-6 hours, until the vegetables are tender.
Stir in zucchini, pasta noodles, kidney beans, and cannellini beans. Cook for 20-30 minutes on high until the pasta is tender.
Stir in the spinach and cook for 1 minute, before serving.
Serve topped with shredded parmesan if desired, and with warm bread.

https://zeromediasystem.blogspot.com//search?q=slow-cooker-minestrone-soup

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Bacon Avocado Pasta Salad

Bacon Avocado Pasta Salad is a delicious summer pasta salad recipe! It's full of bacon, tomatoes, avocado, all topped with a tangy, creamy dressing!

Bacon Avocado Pasta Salad

This avocado pasta salad is perfection, the salty, crunchy bacon, paired with the creamy cool avocado, sweet ripe tomatoes, and tangy red onion - mix it all up with your favorite noodles, and a 5 ingredient dressing and this pasta salad is a perfect spring or summer side dish!

I love pasta salads because they are the perfect thing to make for potlucks or a backyard BBQ. From traditional Hawaiian tortellini salad or chicken caesar pasta salad. Pasta salads are a perfect cold side dish for a hot day, and this one comes together in a short time!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Bacon Avocado Pasta Salad:

You can easily make this a BLT avocado pasta salad with the addition of a couple cups of chopped up lettuce. You'll want about 4 cups!
Cook your bacon in the oven so you can avoid splatters, which makes the clean up so easy, and helps you from getting burned too!
Use this handy tip for halving tomatoes. It is a great time saver!
Another great addition to this pasta salad is little cubes of chopped up cheese. Something like swiss, or Monterey Jack! You'll want about 1 cup.

What you will need to make Bacon Avocado Pasta Salad:

Avocado Tool - After spending hours in the clinic with our cousin last Easter, I decided that this tool is a necessity in our kitchen.
Mason Jar - I love to use jars to make dressings. It is so simple to toss it all in a jar put the lid on and shake the living tar out of it. Then if there is any left over, you can store it in the jar too.

Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Salad
Greek Tortellini Pasta Salad
Southern Style Macaroni Salad

Yield: 8 ServingsAuthor: Aimee Berrett

Bacon Avocado Pasta Salad

Bacon Avocado Pasta Salad is a delicious summer pasta salad recipe! It's full of bacon, tomatoes, avocado, all topped with a tangy, creamy dressing!

prep time: 15 MINScook time: total time: 15 mins

Ingredients

8 ounces bowtie pasta (or other medium-sized pasta)
1 cup halved cherry or grape tomatoes
2 avocados, cubed
8 slices of bacon, cooked and crumbled
1/2 cup diced red onion

Creamy Dressing:

1/4 cup mayonnaise
1/2 tablespoon apple cider vinegar
1/2 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook pasta noodles according to package directions. Drain and rinse with cold water to stop cooking.
Place noodles, tomatoes, avocado, bacon, and red onion in a large bowl.
Add mayonnaise, vinegar, sugar, salt, and pepper in a small bowl. Stir together till totally smooth.
Pour dressing over pasta salad and toss everything together!
Cover bowl and place pasta salad in the fridge for about 2 hours (or more) before serving!

Author musicforlive

Pesto Pasta Salad with Chicken

Pesto Pasta Salad is a satisfying fresh summer side, bursting with flavor!!! With grilled chicken, tomatoes, mozzarella, and a homemade fresh basil pesto this recipe is perfect for a summer potluck!

To make this pesto pasta salad recipe you'll need a fresh basil pesto, cherry tomatoes, grilled chicken, cooked rotini noodles, mozzarella pearls, pine nuts, shredded parmesan cheese, and chopped basil. Toss it all together for your favorite new pasta salad!

Hi guys! It’s Aimee from Like Mother, Like Daughter here again to share this yummy pesto pasta salad with you! This pasta salad is a new favorite of mine and I'm going to be enjoying it all summer long. Its inspired by a favorite pizza I like to get at a local pizza place which is topped with pesto, mozzarella, shredded chicken and cherry tomatoes!

This pesto pasta salad makes a lot, so it’s perfect for a summer bbq or potluck! You can easily cut the recipe in half though if you don't want to make as much!

Now that we are ready for warmer weather, I think we're ready for a summer bbq with this pesto pasta salad, some hawaiian ham kabobs, or some bbq pulled pork! Cool off with these lemon cheesecake bars for dessert!

This cold pesto pasta salad is such a refreshing and flavorful dish! Everyone will love it!

and a homemade fresh basil pesto this recipe is perfect for a summer potluck Pesto Pasta Salad with Chicken

Helpful Tips to make Pesto Pasta Salad:

Use your favorite store bought pesto instead of homemade pesto to make it quicker to throw everything together.
Instead of cooking up your own chicken, you can also use a rotisserie chicken! It’s a great way to use up leftover rotisserie chicken meat. Have it for dinner one night, and use the leftovers the next day for this chicken pesto pasta salad!
This is a great dish to make ahead since it tastes best after everything has set together in the fridge for a couple hours. Make it the night before a bbq so you don't have to stress about it the day of!
This pesto pasta salad should stay good in your fridge for about 5 days if it even lasts that long before you eat it all ;)

What you will need to make Pesto Pasta Salad:

Colander – this kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface. I use my cutting board daily so it’s worth the investment.
Quality Knives- Quality knives make prep time much quicker and are important for safety as well. If you make one kitchen investment, I believe it should be in quality knives.

Check out more of our favorite pasta salads:

Hawaiian Tortellini Pasta Salad
Muffaletta Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad

Yield: SERVES 8Author: Aimee Berrett

Pesto Pasta Salad

Pesto Pasta Salad is a satisfying fresh summer side, bursting with flavor!!! With chicken, tomatoes, mozzarella, and a fresh basil pesto this recipe is perfect for a summer potluck!

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

Ingredients

1 cup pesto (recipe to follow, or store bought)
16 ounces rotini pasta
2 large chicken breasts (or about 2 cups cooked grilled chicken)
1/2 cup pine nuts
1 cup halved cherry tomatoes
8 ounces mozzarella pearls
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil

Fresh Basil Pesto

3 cups fresh basil
1/2 tablespoons minced garlic
1/4 cup pine nuts
1/2 cup shredded Parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Instructions

Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse with cold water when done.
Grill chicken breasts over medium-high heat, seasoned on both sides with salt and pepper, flipping after about 5 minutes. Cook until internal temperature reaches 165 degrees. Allow to rest for about 10 minutes before dicing up.
Meanwhile, prepare the pesto: Add the basil, garlic, pine nuts, parmesan cheese, olive oil, and salt and pepper to a food processor. Blend until the mixture is mostly smooth, and reaches desired consistency. Set aside.
In a small pan add pine nuts and cook over medium heat, stirring frequently, for about 3 minutes until they are nice and toasted.
In a large bowl, add cooked pasta, chicken, pine nuts, tomatoes, mozzarella, parmesan, and fresh basil. Top with pesto and stir it all together to combine.
Cover and place in the fridge for 1-2 hours before serving.

Cook's Notes

Pasta salad will stay good covered in the fridge for about 5 days.

Author musicforlive

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

This chicken bacon ranch pasta salad might be my new favorite side dish! I'll be making it all summer long because I love it and my whole family loves it. It’s perfect for taking with you to a picnic at the park, or potluck dinner with friends.

This pasta salad is packed full of bacon, chicken, diced tomatoes, green onions, and cheddar cheese, all covered in a creamy ranch dressing! It’s a delicious cold pasta salad and so easy to throw together. All the flavors come together deliciously and this is bound to be a favorite anywhere you serve it!

Hi again! It’s Aimee from chicken pesto pasta salad, chicken Caesar pasta salad, and this taco pasta salad! All perfect for taking along to a summer party with friends!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Chicken Bacon Ranch Pasta Salad:

Make it ahead of time! This pasta salad tastes best after sitting in the fridge overnight. It really allows the flavors to meddle well, and is also a great way to grab and go with it when you need it!
Add a sprinkle of salt to the water when cooking your pasta to give it a little more flavor!
Bleu cheese would be a great substitute for the cheddar cheese in this chicken bacon ranch pasta salad.
Cook your bacon in the oven to keep your stove top clean of all those splatters and to get it perfectly crispy.
Use leftover rotisserie chicken instead of cooking your own chicken to save yourself some dishes, and some time!

What you will need to make Chicken Bacon Ranch Pasta Salad:

Chef’s knife and a good cutting board- These makes cutting up your chicken, tomatoes, cheese, green onions, etc, so much quicker and easier!
Strainer- You can't make pasta without a good strainer. Use it to drain the water from your pasta before mixing it with the other ingredients.
Mixing bowl with a lid- Since this pasta salad is best if made in advanced, store it a way in your fridge with a bowl and lid combo that keeps it tightly fastened and perfect for traveling to your party.

Check out more of our favorite pasta salad recipes:

Antipasto Tortellini Salad
Corn and Black Bean Tortellini Salad
Greek Tortellini Salad
Bacon Pea Pasta Salad
Buffalo Chicken Pasta Salad
Creamy Tortellini Pasta Salad

Yield: SERVES 8Author: Aimee Berrett

Chicken Bacon Ranch Pasta Salad

Chicken Bacon Ranch Pasta Salad is the consummate pasta salad, loaded with fresh ingredients and it's bursting with flavor. It’s perfect for a summer BBQ or Potluck!

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

Ingredients

16 ounces medium shell pasta
2 large chicken breasts (or about 2 cups previously cooked chicken)
salt and pepper, to taste
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup milk
3 tablespoons Ranch dressing mix (or 1 1oz ranch dressing mix packet)
1/4 teaspoon garlic powder
1 cup chopped Roma tomatoes
2 cups cubed cheddar cheese
1/3 cup sliced green onions (about 4 stalks)
1 (2.25-ounce) can sliced olives, drained
8 slices of bacon, cooked and crumbled

Instructions

Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
Cover and place in the fridge for 2 hours (or more) before serving.

Created using The Recipes Generator

Author musicforlive

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler is a delicious homemade peach cobbler, with juicy fresh peaches, and a sweet golden crust, all made in a slow cooker!

This crock pot peach cobbler is perfection. It's super quick and easy, and it's the perfect summer time recipe.

Such a great way to use up those juicy fresh peaches that are in season. And it's a perfect summer dessert because you don't have to heat up our oven!

Peach cobbler is one of my favorite desserts, and it totally reminds me of summer because most of the time when I make it, its when we are camping!

I cook it up in the dutch oven over some coals, and it is the perfect hot dessert to eat before climbing into bed.

I usually make it with canned peaches, and a cake mix to make it super easy - since we are taking it camping after all.

But this version with fresh peaches, and a homemade cake type topping is amazing and its the perfect way to eat cobbler all year, but especially all summer long!

Topping the slow cooker cobbler with ice cream is a must! Because you can't have cobbler without vanilla ice cream. You can also add a maraschino cherry if you want ;)

If you love this peach cobbler recipe you'll also love these peach cobbler dump cake, or peach cobbler pound cake.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Crock Pot Peach Cobbler:

You can use frozen, or canned peaches instead of fresh peaches. Don't use all the liquid in the canned peaches because the extra liquid will make the cobbler topping a little softer with less crunch on top. (I do recommend fresh peaches if they are in season though, they're flavor is just perfection)
Use a slow cooker liner, if you want for super easy clean up!

What you will need to make Crock Pot Peach Cobbler:

6 Quart Slow Cooker
Large stock pot - for boiling the peaches to make skin removal easier.
Chef's knife - for cutting up all those juicy peaches.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite peach cobbler recipes:

Perfect Peach Cobbler Dump Cake
Best Ever Southern Peach Cobbler
Peach Cobbler Pound Cake
Peach Cobbler Cheesecake Salad

Crock Pot Peach Cobbler

Crock Pot

American

Yield: 8-10Author: Aimee Berrett

Crock Pot Peach Cobbler

Crock Pot Peach Cobbler is a delicious homemade peach cobbler, with juicy fresh peaches, and a sweet golden crust, all made in a slow cooker!

prep time: 30 minscook time: 3 hourtotal time: 3 hours and 30 mins

Ingredients

8 large fresh peaches (about 5 cups when sliced)
1/4 cup sugar

For the Cobbler Topping

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter

Instructions

Bring a large pot of water to boil (enough to cover half the peaches at a time). In a large bowl, prepare an ice bath, but filling it about 1/3 of the way with ice and the rest with cold water.
When the water is boiling carefully add 4 of your peaches to the water. Allow to boil for one minute.
Remove from the hot water with a slotted spoon or tongs, and drop into the ice bath.
Allow to sit in the ice bath for a few minutes, then cut a small slit at the bottom of the peach. Pull the skins back from the slit and fully peel the skin off the peaches.
Repeat with remaining peaches.
Cut peaches into slices and place in a large mixing bowl.
Mix with 1/4 cup of sugar.
Pour peaches and all their juices into a 6 quart slow cooker coated in cooking spray.

For the Cobbler Topping

In a large bowl mix together the flour, sugar, baking powder, and salt.
Sprinkle evenly over the top of the peaches.
Cut butter into thin slices (about 1/2 TBS each or less) and spread over the top of the cobbler topping.
Put a paper towel under the slow cooker lid to catch the extra condensation while baking.
Allow to bake for 2-3 hours on high, and 4-4.5 hours on low until the peaches are soft and the top is golden and cooked through.
Serve hot with vanilla ice cream.

Author musicforlive