Cake Mix Peach Cobbler

Ingredients:
2 (16 ounce) cans sliced peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1 stick VERY COLD butter

Preparation:
1. Preheat oven to 375 degrees.

2. Empty peaches and juice into an ungreased 9x13 casserole dish.

3. Dump the dry cake mix on top of the peaches, and press down firmly.

4. Cut butter into thin slices, and place all over the top of the dry cake mix.

5. Bake at 375 degrees for 45 minutes until butter is melted, peaches are bubbly and top is crusty.

Puppy Chow Popcorn

Ingredients:
9 cups popcorn (1 standard size microwave bag)
1 cup semisweet chocolate chips
1/2 cup smooth peanut butter
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation:
1. Line a large baking sheet with wax paper and set aside.

2. Pop popcorn according to package instructions. Remove kernels, then place in a large bowl and set aside.

3. Combine chocolate chips, peanut butter and butter in microwave or on stove top until melted and smooth.

4. Pour chocolate mixture over popcorn. Using a large spoon, mix until popcorn is evenly coated with chocolate.

5. Slowly, in 1/2 cup increments, add powdered sugar and continue to mix until evenly coated and all 1 1/2 cups have been added.

6. Spread popcorn evenly on prepared baking sheet, and chill for 30 minutes in the fridge. Break up and serve. Store popcorn at room temperature in an airtight container (or in fridge if it's summertime in Mississippi!)

Crack Broccoli

Ingredients:
1 large head broccoli
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (or half as much table salt)
1/2 teaspoon sugar
Lemon wedges, for serving

Preparation:
1. Peel the broccoli with a sharp knife.

2. Cover a large rimmed baking sheet with foil.

3. Put the oven rack in the lowest position, then put the baking sheet on the rack. Heat the oven to 500 degrees.

4. Cut the stem off of the broccoli, and cut it into long, ½-inch thick pieces. Cut the rest of the broccoli into long, fairly narrow florets, then put it in a bowl.

5.Drizzle the broccoli with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine. DO NOT OMIT THE SUGAR.

6. Working quickly, remove the baking sheet from the oven. Carefully transfer the broccoli to the baking sheet and spread it in an even layer, placing it flat sides down wherever possible.

7. Return the baking sheet to the oven and roast until the stalks are well browned and tender and the florets are lightly browned, 9 to 11 minutes. Transfer to a serving dish and serve immediately with lemon wedges.