Fresh Peach Pie

Pastry for two crust pie

5 cups sliced fresh peaches, about 9 medium, skins removed
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined 9 inch pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Brush top of crust with milk for a shiny glaze.
Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Serve warm.

Irresistable "Snackage"

3 cups Pretzel sticks, broken (not smashed)
1 1/2 cups Dry Roasted peanuts
14 to 18 Oreos, broken or crushed
1 1/4 lb White candy coating or almond bark

Mix pretzels,, peanuts and oreos in a large bowl. In a separate microwave safe bowl, melt almond bark in microwave; stirring well during melting process. Pour melted almond bark over dry ingredients; carefully mix completely. Drop tablespoon sized amount onto waxed paper. Allow almond bark to dry and set. Store in airtight container.

Franks RedHot Buffalo Chicken Dip

1/2 stick butter
2 c. grated mozzarella cheese
8 0z. cream cheese
2 large cans of chicken breast chunks (like a tuna can)
1 bottle (12 oz.) Franks Red Hot Sauce
small tub of blue cheese chunks, optional

Melt the stick of butter in microwave. Add 1 1/2 cup mozzarella cheese and cream cheese, melt in microwave, stir until smooth. Add 2 cans of chicken to cheese mixture, mix well. Pour in almost all of the hot sauce into the chicken/cheese mixture, leaving about in inch in the bottom of the bottle. Spread into dish. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with Frito Scoops chips.

Turtle Cheesecake

1 3/4 c. chocolate graham cracker crumbs
1/3 c. butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 c. sugar
3 large eggs
3 T. lime juice
1 T. vanilla extract
1 1/2 c. chocolate chips
2 T. chocolate syrup
2 T. caramel syrup
1/2 c. coarsely chopped pecans
1/4 c. mini chocolate chips

Preheat oven to 300 degrees.
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of pan.
Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 cups chocolate chips for one minute, stir. Repeat until melted completely. Stir 2 cups of batter into melted chips; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini chocolate chips. Refrigerate several hours. Remove side of pan.

Broiled Tilapia Parmesan

1/2 c. Parmesan cheese
1/4/c. butter, softened
2/-3 T. mayonnaise
2 T. fresh lemon juice
1/4 t. dried basil
1/4 t. pepper
1/8 t. onion powder
1/8 t. celery salt
2 1/2 lbs tilapia fillets

Preheat broiler. Line pan with aluminum foil.
In a small bowl, mix cheese, butter, mayonnaise and lemon juice together. Add basil, pepper, onion powder and celery salt. Mix well.
Arrange fillets in a single layer on pan. Broil a few inches from the heat for a couple minutes. Flip fillets over and broil a couple more minutes. Remove fillets from the oven, spread Parmesan cheese mix over top of fillets. Broil for 2 more minutes or until topping is browned and fish flakes easily with fork.