Upside Down Cobbler, Peach cobbler or other flavors

I love this recipe!!!!!
this is for a peach version, but I have made it with Cherry pie filling and it turns out scrumptious also!!!!
and its SO EASY TO MAKE


Ingredients

1 stick of butter
1 cup sugar
1 cup flour
1 1/2 teaspoon baking powder
3/4 cup milk

1 large can of peaches (29oz)
1 cup sugar
1 teaspoon cinnamon


put stick of butter in a 13x9x2 baking dish.
Put in the oven until butter is melted......
In a medium mixing bowl mix 1 cup sugar, flour, baking powder and milk. mix well then pour over the melted butter.
then Pour the peaches and juice on top of the batter,
sprinkle the peaches with the other cup of sugar and the 1tsp cinnamon and bake at 350 degrees for 1 hour.

let cool and crust will be lightly crispy my kids really love this and so does my husband.....I like baking this while I am preparing dinner and then by time you want a later dessert its cooled off just right (still warm but not all the way cool!! )



If you decide to substitute cherry pie filling for the peaches,
I just leave out the cinnamon and it turns out equally as good as the peach version!!!

Upside Down Peach Cobbler - So Easy to make!

This is a super easy recipe that the whole family enjoys, even good with a little a'la mode too!
this was one of my mother in laws favorite cobblers I would make for her.
I love how quick and easy it is and the taste of course is YUMMY YUMMY!
and it is fascinating how the crust raises to the top & the Sugary crust!

1 stick butter
1 large can sliced peaches (sometimes if I want more peaches I will add an extra can that is drained)
1/2 cup sugar
1 tsp cinnamon

BATTER:
1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk

Heat oven to 350degrees
in 9x13 pan melt stick of butter in the pan

then mix your batter ingredients well, pour in the pan on top of the melted butter
then open your peaches and pour over the batter mixture into the baking pan
sprinkle the top of the peaches with 1/2 cup of sugar and 1 tsp cinnamon

place in the oven and bake for 1 hour

then serve after baking or cooled off, its good either way!


***You can also substitue with other fruits,
I have used this recipe with cherry pie filling and left the cinnamon out and tasted wonderful too!

Best Pumpkin Pie Recipe - Easy to make * Yum to eat*

Here is a recipe I created that was inspired by my grandmother for homeade pumpkin pie, This is always a huge hit in the fall for Our Oldest son's birthday its his special request and I have found through the years that even people who never liked pumpkin pie before are asking for second helpings and the recipe once they give it a try, This is very mild in flavor and just a super easy recipe, So if you want to impress your family and friends you should give this recipe a try. Every time I make this it gets rave reviews.


Susan Pittser's Pumpkin Pie Recipe
1 pack of Pillsbury Ready Roll out Pie crust
4 eggs
1 15oz can of 100% pure pumpkin
1 3/4 cup sugar
1/2 tsp salt
2 teaspoons of Cinnamon Or the Tupperware CINNAMON/VANILLA seasoning blend
2 cans of milnot Evaporated milk (12oz each) (pet milk, carnation evaporated milk or other brand will work)

You can choose to make either TWO 9 inch pies or One 9x13 cake pan with a larger pie for larger crowd, I make the 9X13 version alot and use my Tupperware Rectangular Cake Taker to transport it to potluck and get togethers. To make the cake pan size I just put two of the pie crusts together and shape the dough out to fit.

To make the filling
Beat Eggs, Add Sugar and Pumpkin and salt and mix together add cinnamon vanilla seasoning blend and then last add the milnot to the mixture then pour the filling into your pie crust and bake at 350 degrees for 50 to 60 minutes,

You can tell if the pie is done by piercing the center of pie with a butter knife, if it comes out clean the pie is done, if it doesn't come out clean then bake at 5 minute intervals and testing until done. Let Stand and Cool and Top each piece with Cool Whip if desired, Keep refrigerated when storing leftovers.