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.)

I haven't made an impossible pie for so long! Right now I'm on a quest for summer salads that contain protein. I love them for summer meals since they can be made early in the day and you aren't heating up the kitchen as much. If anyone has any favorites, I'd appreciate your posting them. Ruth's Curry Chicken Salad (Naptime Chef) 1-1/2 -2 lbs. boneless, skinless chicken breasts, cut into small, thin strips 1 large Vidalia onion, finely chopped 2 t. curry powder for the chicken (or more, to taste) 1/4 c. olive oil 4 c.cooked Basmatic rice (4 cups AFTER it has been cooked) 1 10oz.package petite frozen peas, thawed (not cooked!) 1/4 c. golden raisins 1/3 c. unsalted peanuts, toasted 1/3 c. sweetened shredded coconut 1/4 c. sliced scallions 1/4 c. mayonnaise 1 c. full-fat Greek yogurt, well stirred 1/4 c. light cream 2 tsp. curry powder Salt & Pepper to taste 1. Saute the chicken strips in olive oil with the chopped onion and 2 t. curry powder. When chicken is fully cooked through, set aside and let cool. Cook basmati rice according to package directions. *You can prepare up to this point one day ahead of time* In a large bowl place the basmati rice, cooked chicken, cooked onion, scallions, peanuts, coconut, raisins and peas. Combine well with your hands or a large wooden spoon. In a separate bowl, whisk together mayonnaise, yogurt, cream and remaining 2 t. of curry powder. Add more curry if you want the salad hotter. Pour sauce over salad, mix the salad with your hands, or wooden spoon, until well-incorporated. Add salt and pepper to taste.

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

That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day. S'MORE BARS (Let's Dish Blog) 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (about 6 sheets of graham crackers) 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.5-ounce) Hershey's Milk Chocolate Bars 1 (7 oz.) jar marshmallow creme Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.