A Simply Peachy Dessert

Here in southern Utah we hold an event which is called Peach Days. It is always held the Friday and Saturday before Labor Day. I am in charge of the Peach Cook-off and this is the winning recipe from last year. Tonya Beutler was the creator of it. If any of you are in southern Utah during this time please come to Hurricane and attend Peach Days.

Crust

1 2/3 c. crushed pretzels

2 sticks melted butter

3 t. sugar

1 c. chopped almonds

Filling

1/2 c. sugar

12 oz (1 1/2 pkg) cream cheese, softened

3 c. cool whip

3-4 c. softened peach sherbet (you can get this at Wal-Mart)

Topping

1 c. cool whip

3 fresh peaches

Mix together pretzels, almonds, butter and 3 t. sugar and press in the bottom of a 9 x 13 pan, then bake at 400° for 10 minutes. Let cool. Cream together 1/2 c. sugar, cream cheese, and 3 c. cool whip. Spread on cooled pretzel crust. Spread sherbet over cream cheese mixture, then lightly top with a thin layer of cool whip. Freeze until ready to serve. Place sliced, fresh peaches on top just prior to serving.

Monster Cookies

I love cookies and when one of my first graders brought me these cookies, I had to have the recipe. Here it is.

2 cubes margarine, softened

2 c. packed brown sugar

2 c. white sugar

3 c. peanut butter

Mix well and add 6 eggs. Beat until well-mixed and add the following:

9 c. quick oats

4 t. soda

1 1/2 t. vanilla

2 c. chocolate chips

12 oz. M & M's

When mixed, pack dough into a 1/4 c. measuring cup, shake out into hands and put on an ungreased cookie sheet, 6 cookies per sheet. Bake at 350° for 14-15 minutes. DO NOT OVER BAKE. I used a size 24 ice cream scoop for several and then changed to a size 30 scoop for the rest of them.

NOTE: No flour is used in these cookies.