Recipe loaf

Peach and cream cheese loaf
INGREDIENTS:
8 oz  cream cheese (1 package), softened
Fruits & Vegetables

½ cup  butter, 1 stick
1 ½ cups sugar
½ tablespoon lemon zest
2 eggs
2 ¼ cups all purpose flour
1 ½ teaspoons salt
1 tablespoon baking powder
1 teaspoon cinnamon (optional)
1 cup milk
15 oz can sliced peaches, drained and diced
DIRECTIONS:
Preheat oven to 375 degrees F and grease a standard bread loaf pan.
In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, and lemon zest and beat until light and fluffy.

In a small bowl, combine flour, baking powder, salt, and cinnamon. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients and fold in the peaches …

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean.
Let loaf cool before slicing.

Recipe Crockpot chicken and dumplings

Crockpot Chicken and Dumplings

INGREDIENTS

1 onion, chopped

1 1/4 lb. boneless skinless chicken breasts

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 (10.5-oz.) cans cream of chicken soup

2 c. low-sodium chicken broth

4 sprigs fresh thyme

1 bay leaf

2 stalks celery, chopped

2 large carrots, peeled and chopped

1 c. frozen peas, thawed

3 cloves garlic, minced

1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.

Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.

Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes