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| Cranberry Peach Cobbler |
by Amanda FormaroBuy too many cans of cranberries for the holidays? What to do with those leftover cans? Make this scrumptious cobbler with your leftover baking goodies and serve with vanilla ice cream for a special treat! Cranberry Peach Cobbler 1 21-ounce can peach pie filling 1 16-ounce can whole berry cranberry sauce 1 (18.25 oz) pkg. yellow cake mix without pudding 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup butter or margarine 1/2 cup chopped pecans Preheat oven to 350 degrees F. Lightly grease a 13" x 9" x 2" pan or baking dish. Combine peach pie filling and whole cranberry sauce; spoon mixture into a lightly into baking dish. Set aside. Combine the yellow cake mix, ground cinnamon, and ground nutmeg; cut in butter with a pastry blender until mixture is crumbly. If you do not have a pastry blender, two butter knives used in scissor fashion will do just as nicely. Stir in the chopped pecans. Sprinkle crumb mixture evenly over the fruit mixture. Bake for 45 minutes or until golden and bubbly. Allow to cool for 30 minutes. Serve directly from baking dish. Can be served warm or cold, with or without whipped topping or vanilla ice cream.  Recommended ProductLe Creuset Poterie 12-Inch Rectangular Dish, Blue It's easy to prepare enchiladas ahead of time in this classic, rectangular baking dish: take it right out of the freezer, put it in a cold oven, then heat as high as 500 degrees F. Or use the dish under the broiler or in the microwave. You can even serve directly from this colorful, pleasing cookware, making a statement with both food and style. The easy-to-clean enameled stoneware resists chipping and staining, and will not absorb odors or flavors. Its generous, sure-grip handles make it easy to carry a hot dish from oven to table. (courtesy: Amazon) |
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About the Author: Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine. |
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Let's Get Cooking!
