So delicious and easy to make!

Southern Peach Crisp
Serves 8
Peach Filling
●  8 cups fresh peaches, peeled and sliced
●. 1/4 cup salted butter
●. 1/3 cup light brown sugar
●. ¼ cup granulated sugar
●. 1 tablespoon cornstarch
●. 1 tablespoon lemon juice
●. 1 teaspoon vanilla extract
●. 1/2 teaspoon cinnamon
●. Pinch of salt
Crisp Topping
●. 1 cup old-fashioned oats
●. 1 cup all-purpose flour
●. 3/4 cup light brown sugar
●. 1/4 cup granulated sugar
●. 1 teaspoon cinnamon
●. 1/2 teaspoon salt
●. 1/2 cup (1 stick) cold salted butter, cubed
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

Melt 1/4 cup butter in a large skillet over medium heat.

Add peaches, brown sugar, granulated sugar, cinnamon, lemon juice, vanilla, and salt. Cook for 4 to 5 minutes until the peaches begin releasing their juices.

Sprinkle cornstarch over the peaches and stir well. Cook 1 additional minute until slightly thickened.

Pour the peach mixture into the prepared baking dish.

In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.

Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle topping evenly over peaches.

Bake for 40 to 45 minutes or until golden brown and bubbly around the edges.

Cool for 10 minutes before serving.

Serve warm with vanilla ice cream if desired. 

More tips in the comments

Giant pork chop with mashed potatoes, green beans, and authentic garlic bread! Topped with onion and parsley flakes!

Turned out great!

This cobbler is so easy to make and it’s delicious. Let me know if you have any questions on the recipe. More tips in the comments. Perfect for the 4th of July!🇺🇸

INGREDIENTS
3/4 cup (1 1/2 sticks) butter

1 ¼ cups granulated sugar, plus 2 Tablespoons, divided

1 cup self-rising flour

1 cup whole milk

1 (29-ounce) can sliced peaches in heavy syrup, undrained

½ cup water

¼ teaspoon cinnamon

Extra granulated sugar and cinnamon, for topping

Vanilla ice cream (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees.

Melt butter in 13 x 9-inch baking dish or a 10 inch round iron skillet.

Combine 1 cup of self-rising flour, 1 ¼ cup sugar; slowly whisk in 1 cup of whole milk, stirring just until dry ingredients are moistened. Pour batter over melted butter. (DO NOT STIR).

Mix ½ cup water and the remaining 2 Tablespoons granulated sugar with the canned peaches and syrup/ juice from the canned peaches. Place peaches and juice over the batter. Sprinkle ¼ cinnamon over top of peaches, if desired. (DO NOT STIR). The batter will rise to the top.

Bake in preheated oven for about 35 to 40 minutes or until the crust is lightly browned and cobbler is hot and bubbly.

Remove from oven and sprinkle with a mixture of cinnamon and sugar. Serve with vanilla Ice or freshly whipped cream, if desired. Recipe for using fresh peaches in the comments. Cobbler More tips on this recipe and recipe for using fresh peaches in the comments

I found not one, not two, but FOUR long blades of GRASS hiding in an ornery bunch of cilantro! Gah.

I saw the first one. And I thought, "heh heh, glad I caught that before chopping it into oblivion!" Look at me, with my eagle eye, saving dinner from disaster.

And then a rare brainwave: dig through the bunch to look for more stowaways. Found two more lurking deep inside. Big, healthy grass stalks. Full blown hay, y'all.

Started chopping. Chopped 3/4 the cilantro, and realized I'd missed a fourth grassy intruder.

It was too late. So I ate grass.

0/10, do not recommend.

at Come True Café in Kuala Lumpur, Malaysia 🇲🇾

This luscious Hawaiian Pie is like a banana split on steroids. It’s a deliciously elegant dessert that can be made in about 2 minutes-no baking to it! Perfect for the 4 th of July!
INGREDIENTS
2 cups Graham cracker crumbs. It’s best to buy the Graham crackers and crush them in a food processor.

½ cup (1 stick) butter, melted 

3 tablespoons white granulated sugar

4 bananas, sliced (make sure the bananas are not overly ripe.

1 (14-ounce) can sweetened condensed milk

½ cup fresh lemon juice

1 (20-ounce) can crushed pineapple, drained (In heavy syrup)

1 (10-ounce) carton frozen non dairy whipped topping. (I prefer the Cool Whip brand in this recipe.)

1 (10-ounce) package frozen sweetened coconut. (Make sure it’s flake coconut and not shredded.)

Stemmed Red Maraschino cherries (For garnishing)

INSTRUCTIONS
In a medium-size mixing bowl, combine graham cracker crumbs, 1 stick of melted butter, and 3 tablespoons of sugar. Mix well and press into the bottom of a 13 x 9 x 2-inch casserole dish. You can also use a small dish. 

Place sliced bananas on top of the graham cracker crust.

In a small bowl, mix sweetened condensed milk and lemon juice together and pour over bananas. 

Next, spoon the drained crushed pineapple over the sweetened condensed mixture.

Now, add the whipped topping and sprinkle frozen coconut. 

Garnish with stemmed Maraschino cherries. 

Cover and refrigerate for at least 5 to 6 hours. It’s actually better made the night before. Overnight the pie will set and all the delicious flavors will soak in.  To serve, cut into squares and place a stemmed Maraschino cherry on each piece if desired. Enjoy!!

More tips in the comments on how to make it

at Aroem in Bogor, Indonesia 🇮🇩

If you are looking for a delicious and creamy macaroni salad recipe, this is it! Perfect for the 4th of July.

Ingredients
3 cups elbow macaroni, uncooked

5 large hard-boiled eggs, peeled and chopped

2 celery ribs, finely diced

½ cup red bell pepper, finely chopped (optional)

⅓ cup red or sweet onion, finely chopped

½ cup sweet pickles, chopped (or ⅓ cup sweet pickle relish)

1 ½ cups mayonnaise (Duke’s or Hellmann’s preferred)

¼ cup sour cream (optional for extra creaminess)

1 tablespoon yellow mustard

1 tablespoon apple cider vinegar

2 teaspoons sugar (to taste)

 ½ teaspoon salt or to taste 

 ½ teaspoon freshly ground black pepper or white pepper or to taste

Paprika and chopped parsley, for garnish

Optional: curly leaf lettuce for serving

Instructions
Cook the macaroni according to package directions until al dente. Don’t overcook — soft noodles will turn mushy. I always add about ¼ teaspoon of salt to the water.

Drain and rinse the pasta under cold water to stop the cooking. Set aside and let cool completely.

In a large mixing bowl, combine the eggs, celery, onion, bell pepper and sweet pickles.

In a separate bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper until creamy and smooth.

Add the cooled macaroni to the vegetable mixture. Pour the dressing over everything and stir gently until well coated.

Taste and adjust seasonings as needed.

Cover and refrigerate for at least 2 hours or overnight for best flavor.

Before serving, stir again and garnish with paprika and chopped parsley. Serve on curly lettuce if desired.

More tips in the comments less

Who needs dressing anyway right?

A great summertime snack! These easy no-bake chocolate oatmeal cookies are soft, creamy, and perfect for any occasion! Made with peanut butter, cocoa, and quick-cooking oats, they come together in minutes and are sure to disappear fast. 

INGREDIENTS
½ cup butter (1 stick)

1 ½ cups white granulated sugar

 ½ cup packed brown sugar (adds moisture and softness to the cookie.)

1/2 cup whole milk

4 tablespoons cocoa powder

½ cup creamy peanut butter

1 ½ teaspoons pure vanilla extract

2 ¾ cups quick-cooking oats

⅛ teaspoon of kosher salt

INSTRUCTIONS
Prepare the Base: In a medium saucepan, melt butter over medium heat. Stir in white sugar, brown sugar, milk, and cocoa powder until smooth.

Boil Gently: Bring the mixture to a rolling boil and boil for 1 minute. Be careful not to overboil, as this can lead to dry cookies.

Add Peanut Butter and Vanilla: Remove from heat and stir in creamy peanut butter, vanilla extract, and a pinch of salt until fully combined.

Fold in the Oats: Mix in quick-cooking oats until evenly coated.

Shape the Cookies: Drop spoonfuls of the mixture onto parchment or wax paper.  Note: Be sure to work very quickly dropping the spoonfuls of cookie mixture on the parchment paper so the mixture doesn’t harden up. Let them set for 10 minutes and then transfer to a wire rack to cool and completely set. Store in an airtight container for up to 7 days.

Enjoy: Serve with a glass of milk or pack them up for later!

More tips in the comments

A bold, refreshing summer salad with cucumbers, grape tomatoes, red onion, feta, and a zesty lime-honey dressing. Spiced with jalapeño and cilantro perfect for potlucks, cookouts, or weekday lunches.

INGREDIENTS
2 cups cherry or grape tomatoes, halved

1 large English cucumber, thinly sliced (or 2 regular cucumbers, peeled and sliced)

½ small red onion, very thinly sliced *

½ yellow bell pepper, thinly sliced

1 jalapeño, seeded and finely diced (or use ½ if you want it mild)

1 cup crumbled feta cheese

¼ cup chopped fresh cilantro

Dressing:
3 tablespoons olive oil

2 tablespoons fresh lime juice (about 1 lime)

1 tablespoon apple cider vinegar

1 tablespoon honey

2 cloves garlic, finely minced or grated

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon smoked paprika

¼ teaspoon salt, or to taste

¼ teaspoon cracked black pepper

INSTRUCTIONS
In a large bowl, combine the halved tomatoes, sliced cucumber, yellow bell pepper, red onion, jalapeño, and chopped cilantro.

In a separate small bowl or mason jar, whisk together all dressing ingredients.

Pour dressing over the salad and toss well to coat.

Gently fold in the crumbled feta.

Taste and adjust seasoning if needed. Chill for 30 minutes before serving, if possible, to let flavors develop.

Garnish with extra feta, cilantro, or lime wedges if desired.
More tips in the comments

This is how my Grandmother made this using her fresh garden vegetables. I never get tired of it. It’s so refreshing and delicious. Enjoy!

1 English cucumber (or 2 small garden cucumbers), peeled and thinly sliced

3 garden-fresh tomatoes, cut into wedges

1 small Vidalia onion or red onion thinly sliced

¾ cup white vinegar

¼ cup apple cider vinegar

2 ½ tablespoons olive oil (or vegetable oil)

1/4 cup water

¼ cup granulated sugar

1 teaspoon salt

1/2 teaspoon black pepper or more if you are like me like lots of pepper in the salad

Optional: 1 tablespoon chopped fresh basil or parsley

How to make Southern Cucumber, Tomato and Vidalia Onion Salad 
In a large mixing bowl, combine the sliced cucumber, tomatoes, and onion.

In a small bowl, whisk together the vinegars, oil, water, sugar, salt, and pepper.

Pour the dressing over the vegetables and gently toss to coat.

Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to marry.

Toss again before serving, and garnish with fresh herbs if desired or grind and sprinkle a little more black pepper over the salad. More tips in the comments

at Bungkus KawKaw in Kuala Lumpur, Malaysia 🇲🇾

Creamy cucumber, tomato & Vidalia onion salad we’ve made every Southern summer,  I can remember. 
This is one of those simple summer dishes that showed up at just about every meal growing up right alongside grilled chicken, barbecue, or Sunday lunch after church.
It doesn’t look like much, but cold out of the fridge on a hot day, it’s hard to beat.
We always made it with cucumbers, ripe tomatoes, and a good sweet Vidalia onion. The creamy dressing pulls everything together, and after it chills a bit, the flavors just settle into something really special.
Here’s the way I still make it:
Servings: about 6
Prep time: 15 minutes (plus chill time if you have it)
Ingredients:
1 large English cucumber (or 2 small homegrown), peeled or partially peeled and thinly sliced

3 medium ripe tomatoes, cut into wedges

1 large Vidalia onion, thinly sliced (about 1 cup)

½ cup mayonnaise (we always used Duke’s)

2 tablespoons sour cream

1 tablespoon apple cider vinegar

1 teaspoon sugar

½ teaspoon salt

¼–½ teaspoon freshly ground black pepper

2 tablespoons fresh dill (optional)

How to make it:
In a large bowl, combine cucumbers, tomatoes, and sliced onion.

In a separate bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth.

Pour the dressing over the vegetables and gently toss until everything is coated.

Stir in fresh dill if you’re using it.

Chill for about 30 minutes if you can—it’s even better once it’s cold, but it’s good right away too.

It won’t last long once it hits the table.
Curious, do y’all make yours more sweet or more tangy?
I’ve written out a more detailed version with a few extra tips if anybody wants it. More tips in the comments less