Peach Cobbler

1/2 Cup Melted butter
1 Cup Flour
1 Cup Sugar
2 Teaspoon Baking powder
1/2 Teaspoon Salt
2/3 Cup Milk, room temperature
1 Egg, room temperature
4 Cups Fresh peaches, sliced
3/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg

Melt butter and put in 9x13 pan. In a bowl, combine peaches, 3/4 cup of sugar and spices. Stir gently and let stand. In a bowl, mix together flour, sugar, baking powder and salt. Stir in milk and egg to flour mixture. Pour batter evenly in melted butter (do not mix). Spoon peaches evenly over batter (do not stir). Bake 35-45 minutes at 350 F until batter comes to the top and is golden brown. Serve warm with ice cream.

Rice Tomato Cucumber & Basil Salad

2 Tablespoons Olive Oil

2 Tablespoons Cider vinegar

2 Teaspoons Chopped fresh basil (or 1 teaspoon dried basil)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

3 Cups Cooked rice, cooled. 

2 Medium Tomato, chopped (seeded optional)

1 Medium Cucumber, chopped (seeded optional)

1 Small Red onion, chopped

Whisk together in small bowl first 5 ingredients. In medium bowl, gently mix remaining ingredients. Pour in dressing into rice/veggie mixture and mix well. Serve chilled or room temperature. Serves 6.

Variations: 

Use your favorite shaped pasta or another variety of rice.

Substitute veggies...colorful bell peppers, peas, etc.

Adjust dressing more or less to your taste.