Peach Cobbler

1 cup of sugar

1 stick of butter

1/2 cup plain flour

1 tsp vanilla

1 beaten egg

6-8 medium peaches (I always use can sliced peaches in heavy syrup15 ounces. Add all the heavy syrup from the can)

Directions

Cream butter and sugar - add egg, flour and vanilla. Line baking dish with peaches. Spread mixture on top

Bake 375 degrees for 20 minutes until browns on top.

You will need:
1 gallon white vinegar
1/2 cup table salt
1 squirt biodegradable dish soap
a sprayer

Pour all of the ingredients into the sprayer and shake well. Spray generously all over the weed on the morning of a day that will be hot and sunny. I’ve tried it on days that are a little cooler and overcast and it doesn’t work as well.

This solution is best used on areas that you are not going to plant in, it will harm any vegetation it contacts, so driveways, walkways, etc., are best. The salt can contaminate the soil and make growing anything in that spot impossible.  Another recipe substitutes the salt for orange oil that is a lot more environmentally friendly but isn’t quite as fatal to the weeds in my experiment.

Friends, this couldn’t be any easier or cheaper of an alternative and it really works!

Other tips to help keep weeds at bay:

One last little note, not all weeds are bad! They attract pollinators to our gardens, some deter pests, and some are even edible!

http://www.organicconsumers.org

Lemony Snicket

Got this must have recipe over at LDS Living.

Lemon Crinkle Cookies Makes 2-3 dozen
Ingredients: ½ cups butter, softened 1 cup granulated sugar ½ teaspoons vanilla extract 1 whole egg 1 teaspoon lemon zest 1 Tablespoon fresh lemon juice ¼ teaspoons salt ¼ teaspoons baking powder ⅛ teaspoons baking soda 1-½ cup all-purpose flour ½ cups powdered sugar
Directions: Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Get my Lemon Curd recipe here to make these cookies more fabulous.