Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, cinnamon, Clabber Girl, College Inn, Cool Whip, DelMonte sliced peaches, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, lemon-lime soda, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pillsbury crescent rolls, Powdered sugar, recipe, Sargento, southern peach dumplings, Sprite, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I remember the first time I made this dish. It was a Saturday afternoon. My husband was working in the yard and the kids were in their rooms. A few minutes after the dumplings went in the stove, the house was filled with the sweetest smell. It smelled like my grandma’s house on a Sunday afternoon.
Needless to say that before I could finish dinner there were several people in the kitchen asking what that delicious smell. There were no leftovers that night! Since then they’ve been a family favorite.
Thanks to southernbites.com for this great recipe!
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Quick Tip – These can be prepared using fresh or canned peaches. Any lemon-lime soda will do.