I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)

These meatballs are great and you can use any sauce you want to. I've used the entire recipe for a party and they were a hit! Cranberry meatballs 2 pounds ground chuck 2 large eggs 1/3 cup dry breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce. 1 (12-ounce) jar chili sauce 1 Tablespoon brown sugar 2 tsp lemon juice Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes. ***The thyme, etc added an extra delightful taste to the meatballs

I'm craving wings lately, so next trip to the store, I'm going to try these. CRISPY TACO WINGS (Adapted from Taste of Home) Salt & Pepper 2-1/2 pounds of chicken wings, cut up 1/2 cup flour 1 package taco seasoning 1/2 cup butter, melted 2 cups crushed corn chips Cooking Spray Season chicken wings well with salt and pepper before tossing in flour and taco seasoning. Dip each coated wing into melted butter and then in crushed corn chips. Place a baking rack on top of a baking tray and spray with cooking spray. Bake the wings in a 350o F oven for 30-40 minutes.

Peach time here. Trucks filled with baskets of peaches for sale everywhere. Southern Peach Pound Cake 1 cup butter (can use margarine) 2 cups sugar 4 eggs 1 tsp vanilla 3 cups fresh peaches (chopped fine) 3 cups plain all purpose flour 1 tsp baking powder 1/2 tsp salt Directions: Let the butter soften a bit. Then cream the butter and sugar. Add the eggs one at a time and beat well. This gives pound cake more air and lift, so it will be a higher cake if you do the eggs right. Add the vanilla and mix. In another bowl, mix the peaches with about 1/4 cup of the flour. This coats the peaches and keeps them from floating up to the top of the cake during cooking. Stir the peaches in the sugar mixture. In a small bowl, mix up the remaining flour with the baking powder and salt. Stir around to get the baking powder and salt mixed in. Then, add this to the batter. Bake at 350 degrees F for 1 hour and 10 minutes in a pound cake pan which is the tube type with the hold in the middle. Grease the pan and flour lightly, so the cake will come out easier. This is a really tasty cake. It smells really nice with the peaches.