I’m so excited to tell you that I got the chance to review another Gooseberry Patch Cookbook!  This new book is called Simple Shortcut Recipes and it is yet again another wonderful book. It’s filled with so many “shortcuts” that will help you get your recipes done a lot quicker!  Shortcuts such as using cake mixes, prepackaged doughs, frozen mixes, canned soup, etc.  I know there are times that we want to have a good dinner, however we run short on time.  Now Simple Shortcut Recipes will give you a variety of recipes that will have your meals on the table in no time at all!  

I’ll be featuring a recipe today, another one this week and yet again next Saturday. Then you’ll have a chance to win a copy of the book from Gooseberry Patch and a gift from me as well 🙂

 Peaches & Cream Cheese Crustless Pie
Ingredients are as follows:
3/4 C flour
1 tsp. baking powder
3.4 ounce package instant vanilla pudding
1 egg, beaten
1/2 C milk
15 ounce can sliced peaches, drained (reserve 3 Tbsp. of syrup)
8 ounces cream cheese, softened
1/2 C sugar 
Directions: 
Preheat oven to 350 degrees; grease a 9 inch pie plate.
In a bowl combine flour, baking powder, dry pudding mix, egg and milk; mix until incorporated.
 
Pour into greased pie plate.
Top with the drained peaches; set aside.
In another bowl, cream together cream cheese, sugar and 3 Tbsp. syrup.
Pour over the peaches.
Bake for 30-35 minutes; until slightly puffed around the edges.
Cool before serving.  Slice, serve and enjoy!

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