Monday, May 2, 2011


It's been a couple of weeks of major headline news hasn't it? Prayers continue for our southern neighbors in Mississippi and Alabama after several devastating tornadoes. We feel your pain and pray that you recover and rebuild quickly. Prayers for the lives lost. Then last night, the news of Usama Bin Laden..WOW...not quite sure what to make of that one! AND if someone is killed or dies, how the heck do you have DNA proof within a couple of hours...then dump the body at sea??? I think a lot of Americans just want some proof ya know? And I don't think this is anywhere near to being over with...I fear for our safety and the safety of our military that are still over "there". Lord, keep them safe and bring them all home soon!

Now onto today's tasty treat...who doesn't LOVE peaches? Hands???? Yeah, that's what I thought. This is so light and dreamy and perfect for those spring/summer afternoon desserts. This one comes from Taste of Home and is D.I.V.I.N.E! Enjoy dahlin's !


  • 1 can (15-1/4 ounces) sliced peaches, undrained
  • 1 package (18-1/4 ounces) yellow cake mix
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3/4 cup (6 ounces) peach yogurt
  • Additional drained diced peaches, if desired


  • Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
  • In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  • In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake.
  • Garnish with additional diced peaches if desired. Store in refrigerator.
  • Yield: 10-12 servings.

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