Caramel Pecan Delight Pie

 Makes 2 pies....this cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut( optional)...
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts ( store bought)

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and cool whip.
Divide evenly between two pie crusts.
Top each pie with the pecan and coconut mixture
Drizzle the entire jar of caramel topping over the tops of both pies. Refrigerate or freeze for at least 3 to 4 hours. The pies cut best if they are frozen. Top with extra cool whip if desired.

Mini Peach Cobbler

 Preheat oven to 350˚F.
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.