YOU GOTTA' BE KIDDING!

PEACH COBBLER

The beautiful peach blossoms I saw in the spring have completed their life cycle and now I am overwhelmed with branches and branches full or peaches. Today, Memorial Day, I discovered the peaches were ripe. I found the ladder and started picking. That was the easy part. Then culling, and washing, and peeling, and slicing. I found this month's Southern Living and made the peach cobbler on the front of the magazine. My peaches were small, juicy, and perfect tasting. It took way more peaches than the recipe called for, so I kept on peeling and slicing.

This cobbler has a hidden crust in the middle, filled with crushed pecans - yummy!

I ended up cooking 24 cups of fresh peaches to put in the cobbler. When it came out, oh my.... I could barley get it out of the oven it was so heavy with peaches. The whole house just smells like peaches. Before we had a piece for dessert this evening, I got the bathroom scales and weighed it. That sucker of a cobbler...... WEIGHS 14 POUNDS!! including the 9 X 13" pyrex pan.

I have millions of peaches still left on the tree. Now what? I have neighbors and friends coming tomorrow at 8:00 a.m. but I doubt they will take enough. Suggestions?

WHAT A FIND!

I received a really wonderful book for Mother's Day. It has every answer I could ever need.

It even has this beautiful tree that is in my backyard!

Now I can start counting the days until summer starts for me.... yeah summer!

HAPPY MOTHER'S DAY

I enjoyed a wonderful Mother's Day with my Mom, sister, and both of my girls and our precious new baby.

A BEAUTY...

WHAT A BEAUTY OF A ROSE

DANNY SAYS IT'S THE BEST...SUNSHINE & SAUSAGE CASSEROLE

Sunshine and Sausage Casserole
1 pound pork sausage
10 large eggs
2 cups cottage cheese - drained (2% or whole milk)
8 oz. grated Jack Cheese (2 cups)
1 7-oz can green chiles
1/2 cup chopped green onions
1 cup all purpose flour
1 tsp. baking powder
1/2 cup butter, melted

Heat oven to 350 degrees. Heat a large skillet over medium-high heat. Add sausage to the skillet and cook; use a spoon to break it up and stir occasionally, until browned. Transfer to a paper towel lined plate to cool.

Lightly oil a 9 x 13 inch glass baking dish. Beat the eggs in a large mixing bowl. Stir in sausage, cheeses, chives and green onions. Without stirring, add flour, baking powder and butter, then stir to combine

Pour mixture into prepared baking dish and bake until set, 40-45 minutes. Cool pan on wire rack for about 10 minutes, then serve.

Serve with a favorite salsa on the side if desired.

This was shared with me by my friend, Diane! She can find the best recipes.... Sliced fresh tomatoes and avacados on the side were perfect.