Peaches and Cream Bars (
Crust and Topping
3 cups all purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, chilled

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
pinch of salt
2 pounds peaches, pitted and sliced thin

Preheat the oven to 350°F. Grease a 9×13-inch pan with cooking spray; set aside.
In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
Take out 1 1/2 cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1 1/2 cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars.

Best Peanut Butter Smoothie (

Prep Time: 5 minutes Cook Time: 0 minutes Yield: 2 small smoothies
3 tablespoon peanut butter
2 medium ripe bananas (room temperature)
1 ½ cups ice
¾ cup milk or nondairy milk (like almond, oat or coconut milk)

Place all ingredients in a blender, breaking the banana into pieces. Blend until smooth.

Crispy Fried Onion Rings (

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 12 servings.
1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying

1. In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Pecan Sandies (
Yield: About 4 dozen.
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

12 tablespoons (1 1/2 sticks) butter, slightly softened
1/2 cup granulated sugar
1 tablespoon ice water
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 cups plain flour
1 cup finely chopped pecans (walnuts are a good substitute)
1 1/2 teaspoon vanilla

Preheat oven to 325°F. Line baking sheets with baking parchment.
Using an electric mixer, beat together butter, sugar until smooth.
Add all other ingredients and mix to combine.

Chill dough covered for at least 30 minutes.

By hand, firmly form dough into 1-inch balls. Dough will be crumbly so take time to press it together well to hold shape. Place dough balls on parchment lined baking sheets about 2 inches apart. Using a flat bottom glass, gently flatten balls to about 1/2-inch thick, or roll into crescent shapes.

Bake at 325°F for 20 minutes.

Best Southern Praline Pecans (
Author: Lindsay Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: about 24 pecan pralines
1 cup sugar
1 cup packed light brown sugar
3/4 cup heavy whipping cream
4 tbsp unsalted butter, cut into cubes
1/8 tsp baking soda
2 1/4 cups pecan halves
1/2 tsp salt
1 tsp vanilla extract

1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go.
2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
3. When it begins to foam and boil, stir constantly until it reaches 236 degrees.
4. Remove from heat and add the pecans, salt and vanilla extract.
5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The longer you stir, the thicker the mixture gets. You don’t want it to get too thick, or it’ll be hard to scoop the pralines and they’ll dry more firm.
6. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner (but don’t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.
7. When pralines are cool and firm, store in an airtight container.