Recipes from First Baptist Church-Huntersville
2 pkgs. crescent rolls
2- 8 oz. cream cheese
3/4 cup mayonnaise
1 pkg. dry Hidden Valley Ranch dressing mix
4 to 6 cups chopped vegetables – broccoli, carrots, onion, cucumber, peppers, etc.
1 cup shredded cheese
Press crescent roll dough in large greased jelly roll pan, sealing all perforations.
Bake as directed, 8 to 10 minutes.
Combine cream cheese, mayonnaise and dressing mix.
Beat until smooth.
Spread cream cheese mixture on cooled crust.
Sprinkle with vegetables and cheese.
Best Peach Cobbler Ever
Preheat oven to 400º.
8 fresh peaches, peeled, pitted and sliced
1/4 cup sugar
1/4 cup light brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. fresh lemon juice
2 tsp. cornstarch
Toss together until peaches are evenly coated.
Pour into a 2-quart baking dish.
Bake for 10 minutes.
2 cups all purpose flour
1/2 cup sugar
1/2 cup light brown sugar
2 tsp. baking powder
1 tsp. salt
12 Tbsp. butter, chilled and cut into small pieces
1/2 cup boiling water
Put dry ingredients in a large bowl and combine.
Blend in butter with a pastry blender until mixture resembles coarse meal.
Add water, and stir until just combined.
Remove peaches from oven and drop topping by spoonful over them.
Sprinkle entire cobbler with sugar, about 3 Tbsp.
Place dish on a cookie sheet.
Bake until topping is golden – about 30 minutes.