Chuck Wagon Peach Cobbler
5 cups all-purpose flour
1 teaspoon baking powder
1 cup shortening
1 cup cold water
dry ingredients and add shortening. Cut in with a fork. Mixture should look like coarse meal. Add cold water gradually to
make a ball. Divide into 2 balls, top and bottom. Roll out one and line a 14-inch pan or 14-inch Dutch oven. Roll out remainder
and cut into 1-inch slices for latticework on top.
1 cup granulated sugar
6 cups peaches, drained and juice reserved
1 cup butter, melted
1 teaspoon cinnamon
1/2 cup half-and-half
1 cup juice from drained peaches
1/2 cup Black Jack
butter in saucepan. Add peaches, brown sugar, cinnamon, sugar and half-and-half. Mix well. Line pan or Dutch oven with crust.
Pour in fruit mixture. Cover top with strips of crust in latticework pattern. Bake for 45 to 50 minutes. Moisten
strips with water before baking and sprinkle sugar on latticework for crispy finish.
Southwest Cowboy Cheesecake
1/2 cups crumbled tortilla chips
3 tablespoons butter
ounces cream cheese
2 large eggs
1/4 teaspoon salt
8 ounces Cheddar cheese, shredded
4 ounces green chiles,
cup sour cream
2 tablespoons taco seasoning
cup diced red bell peppers
1/2 cup diced yellow bell peppers
1/2 cup diced green bell peppers
1/2 cup tomatoes,
diced and drained
1/2 cup black olives, chopped
1/2 cup green olives, chopped
1/2 cup scallions, chopped
oven to 325 degrees F.
the crushed chips and butter and press into a 9-inch springform pan. Bake 15 minutes. Set aside to cool.
large mixing bowl, whip cream cheese until fluffy. Beat in the salt and eggs, one at a time, until smooth. Fold in the shredded cheese
and green chiles. Pour into the prepared crust and bake for 30 minutes.
sour cream and taco seasoning and pour over the hot cheesecake. Cool to room temperature, then refrigerate overnight.
before serving, garnish decoratively with the diced and chopped vegetables. Serve with salsa on the side.