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15- minute Hair and Makeup FOTD

Miss Tat — Thu, 16 Oct 2008 05:50:44 -0700

Hey! I wanted to show a look that only took me 15 minutes start to finish, hair and makeup and all!
I did the smoky eye from one of my makeup books, Linda Mason's The Art of Beauty. I decided to go with a simple eye, but not too simple so I chose the second variation: A little more.

second face left to right, second paragraph instructions.

Face:
Moisturizer ( good old-fashioned Oil of Olay beauty lotion with spf 15)
Concealer under eyes (or where needed) Under eyes: Don't apply powder just yet! This way the shadow that you place under the eyes has a "tacky" base to stick to.

Flirt! Blush in Bronze Goddess, Rimmel London gloss in Eastend Snob, Pixi Lumi Lux Eye Palette (Top olive green, second from bottom dark brown)

I also used a white pencil on my waterline, and Clinique High Impact mascara.

Dark green all over lid, and dark brown on the outer corner. Blend upwards. (remember to apply a base/primer first!)
On lower lash line, first apply the green color and then over that, the brown. White on the waterline and 2 coats of mascara, then apply powder over the concealer.

On my hair I applied Sally Hershberger's finishing cream for wavy hair ( a little bit goes a long way) and a cute clip on the side. That's it!
The finished allover look:

Enjoy!!! have a nice Pre-Friday-Day

Rabid's Homemade Tomato and Carrot Soup

rabidmoon — Thu, 17 Jul 2008 10:47:01 -0700

One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another.

While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. Additionally, I try to steer away from things that are unnecessarily sweetened, and I like to cook.

If anyone needs metrics on this, let me know, and I can provide them.

One day I finally decided to just make my own "cream of tomato" soup, but as I began assembling ingredients, I realised I had some carrot and onion on hand, so I started throwing things together, and this is what I ended up with. Feel free to play with the quantities, or ingredients..I think it could be adapted to a lot of tastes. I used organic where I could, but that is up to you. Also I apologise as this recipe is sort of one of those "bit of this, bit of that", but its seriously right off the top of my head and I always make it "to taste".

My boyfriend, who is neither a big veg person, or big soup person adores this soup. Though we both love meat, this soup never makes you feel like its less than a "proper" meal. Its loaded with flavour, filling, fast, and inexpensive. Enjoy!

Rabid's Cream of Tomato and Carrot Soup

Main Ingredients:
Handheld-style blender (alternative method is discussed below if you do not have one)
4-5 medium sized carrots, peeled and sliced finely
1 medium onion, chopped (fresh or frozen, both work fine)
16-20oz tomato passata...you will tweak this to taste. Feel free to use flavoured ones..I use one with basil in it.
4oz tomato paste
Approx 1 Tbsp. garlic, chopped or crushed.
1-2 Tbsp. butter, ghee, or equivalent cooking oil
1 Tbsp. olive oil (not for cooking)

"Tweak" ingredients - use these to taste. I included photos as a general guide.

1 1/2 cups chicken or vegetable broth
About 1/2 cup heavy cream (single cream if in the UK!)
About 1-2 cups milk (you may need more to taste.
Salt
Pepper
1 Teaspoon or so of dried basil.
Pinch of chili powder or pepper sauce. (if desired.)

Method:

I start by using a heavy, enamelled pan on medium-high heat and melt the butter and/or cooking oil in the pan. (Le Creuset is great, or similar). When its melted, toss in the onion and carrot, and season with a bit of salt and pepper.

Do not overstir..its important to let it begin to brown in the pan because the caramelisation/deglazing process is what gives it such sweetness and rich flavour. If it sticks too much, just gently work the brown bits loose with a touch of water (see photo). I usually use about 10 minutes for this step, stirring and deglazing two times.

When the veg are properly softened, then add a cup of the broth, along with about 16oz of the passata, and the tomato paste, and puree the mixture with the hand blender until smooth.

Let the pan cool down to medium-low, and add basil, olive oil, and the chili powder if desired.

Then, add milk, slowly, until the mixture is a thick, curry-like consistency, before adding the cream. I try to get the milk/cream balance right, then thin it out as desired with the leftover broth (I usually end up using just over a cup). You may also find you need to add a bit more passata, I usually do!

Aaand..blend away. Please forgive smarmy comment about hand blender, as this photo was sent to my parents originally.

Finally, once happy with the texture, then season to taste with salt, pepper, basil, more chili, whatever you prefer!

Its just down to the balance you are looking for, but usually I am going for the "Campbell's soup" colour, but with a much thicker texture.

It is..so flavourful, I will never eat normal canned tomato soup again! For fun, try topping with popcorn, a sprinkle of parmagiana cheese or extra basil to the top if desired.

If you do not have a handheld blender I recommend these options:

1)Use a food processor to puree the veg before adding any liquid, and just return it to the pan to resume cooking.
2)Try a potato masher and mash the veg once properly soft.

Time-saving beauty tips

Caitlin618 — Sun, 25 May 2008 18:36:26 -0700

- If you wake up late and don't have time to shower, use a blush brush to dab and blend some sheer powder on your hair roots to absorb oil.

- If you want to make your powder eye shadow and liner last all day, apply a cream shadow base. Put the lightweight base on your eyelid first and then apply your regular eye makeup. It will last for hours without having to take the time and reapply!

- If you're looking for a quick, yet gorgeous makup look on the run, try a multi-purpose blush stick. It's used as an eye shadow, blush and lipstick. It feels so smooth and natural and looks fantastic.

- For smoky eyes, line your bottom lid semi-heavily, blink hard, and run a finger across the line. It smudges way faster and looks more 'I don't care' than the multi-stepped techniques.

- Next time you're at the salon, ask your stylist to texturize your hair. It will make it alot easier to take care of when you're trying to rush out the door.

- For eyes, make a wide line with a copper liner so you don't have to bother with shadow. The whole process takes about a minute and a half.

just say no to the master cleanse

gilfill1 — Fri, 18 Apr 2008 05:27:38 -0700

after spending a substantial amount of dough and providing our kitchen in lincoln park with an uncanny sight featuring gallons of purified water, lemon juice & what have you that couldn't fit inside the fridge...i quit the master cleanse after two innocent sips.

i'm not a quitter...i'm actually the most determined girl i swear! even my friend said "jeez if you can't do it, i couldn't even think about it!" but the truth is that the fast (which i was going to do to purify my body, skin & mental health) would have made me lose weight. i'm already underweight and as my bestie said, i would've been skeletor. so i wouldn't be able to exercise every day and i'm so athletic and dependent on my daily workouts. if i didn't have my workouts to balance my anxiety, i'd go craz-zazzzyyy!

the cayenne pepper was the killer...even for a girl who favors raw oysters & horseradish, this cayenne pepper was going to kill me. so i decided to be a bit healthier in my choices and take acidopholus & super enzymes to up my digestive system. they work wonders AND i can still eat regularly...i suggest it for a healthy substitute.

you can take the right vitamins and still regulate your system without starving yourself. and if you want to lose weight and that's why you are considering a cleanse...just eat more moderate amounts of healthier foods! don't fast...your body is just not made for that.

hope my advice helps a bit!! xxoono cleanse for moi!

Avocado Tacos

ALSW — Wed, 20 Feb 2008 06:51:45 -0800

For Lent this year, I've given up eating most meats, so I've been trying to find delicious mainly vegetarian recipes that aren't just pasta, pasta, pasta. So I've been trying out a lot of YumSugar and TeamSugar recipes and I've had great success with the ones that I've tried. But this recipe comes from Allrecipes, so I thought that I'd share it with you.

I was a little concerned that it wouldn't be enough food, but we had 3 hard tacos each with some leftover taco filling as well. And we both really enjoyed it! Definitely something I'll make again - and maybe make a little more my own. But if you enjoy guacamole, you'll really love this dish!

Avocado Tacos

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas - or hard shell corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

I personally left out the cilantro and the jalapeno pepper sauce. We had no cilantro and I wasn't in the mood for hot, so instead, I added a little lime juice. Yum! Some other great suggestions for fillings are:

Lime juice
Shredded cheese
Baby spinach
Corn
Tomatoes
Red pepper
Black beans
Shrimp

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix avocados, onions, and garlic salt.

Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.

Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Baked Salmon Packets w/ Tomato and Scallions (Easy! 3 points)

HappyKate — Tue, 27 Nov 2007 16:59:44 -0800

Here is a recipe for Salmon that is good and easy! I am going to write this as if I were cooking for 4, but you could easily make it for 1 by cutting down on the ingredients.

3 points for one 4oz fillet with tomato topping

What you need:

4 4oz Salmon fillets (I use frozen fillets that come to 2 points per oz cooked)
1 Can chopped tomatoes (fresh can work but the canned adds something)
2 Scallions finely sliced
1TBS Olive Oil
1tsp Oregano
1tsp Thyme
2TBS Lemon Juice
Salt and Pepper

4sheets Aluminum Foil (Big enough to form a packet around each piece of fish)
----------------------------------------------------------------------------------------------------------------

1.) Mix Olive Oil with a dash of both the Salt and Pepper in a bowl
2.) Coat each Salmon fillet with olive oil mixture/ let sit
3.) In a separate bowl combine the Tomatoes, Scallions, lemon juice and remaining spices
4.) Place each Salmon fillet on one of the aluminum sheets/ form foil into a packet without closing all the way
5.) Spoon Tomato mixture over each fillet/ sealing the packets when finished and placing them on a baking sheet (packets may leak a little)
6.) Bake at 400 for 25mins or until fish fakes easily with a fork

This comes out really nicely and goes well with rice or a vegetable like asparagus
Enjoy!

Lose Weight While You Sleep with Apple Cider Vinegar

darberg — Mon, 05 Nov 2007 09:52:44 -0800

What I am about to share with you is amazingly true. About 15 years ago I read an article on how to lose weight while you sleep. At the time I didn’t have weight to lose nor did I understand the way our bodies worked. I didn’t care about losing weight back then so I had no reason to remember this article until many years later.

A thin person's body contains approximately 20 billion fat cells while someone who carries more weight has at least 150 billion fat cells or more. Fat cells build in the tissue of our sub cutis which is the layer of tissue just beneath our skin. It is necessary for our bodies to carry fat to protect us from the cold and is stored as a reserve of energy but, when we have a poor diet or overeat we end up with more fat cells than our body requires.......more
http://www.healthmad.com/Weight-Loss/Lose-Weight-While-You-Sleep-with-Ap...

Cheese Mold

maddiemay — Sun, 21 Oct 2007 19:38:26 -0700

This is one my Mom sent me (she used to be a caterer) and it's always a huge hit! It's super easy and yummy--- my neighbor is the 'Domestic Diva' on NBC Chicago and he included on one of his segments but was going so fast he messed up.. he also posted my favorite Veggie Dip! You can see recipes and watch video at: http://www.nbc5.com/news/14267353/detail.html#

My Mom makes in a star mold to make it more festive and pretty but any mold will work!

8 oz. sharp cheddar grated
8 oz. Monterrey Jack grated
1 red onion, finely chopped
1/2 cup chopped cilantro
1 cup mayo
1 teaspoon cayenne pepper
1 cup pecans, chopped
salt, pepper, tobasco to taste

Combine the ingredients. Mix well. Grease mold, sprinkle w/ extra choppped pecans. Press cheese mixture into mold. Chill til firm. Top w/ strawberry or raspberry preserves. (I use raspberry) Serve w/ crackers. Yummy!

Asian Shrimp Sashimi

snowfox_my — Thu, 27 Sep 2007 20:50:20 -0700

This is a take on Japanese Sashimi.
Serves 4 | Prep Time: 15 minutes | Total Time: 15 minutes

Degree of Difficulties
Easy to Prepare

Look out points:
Note the Ingredients, must be Fresh, Clean and from a Good Source (Esp the Shrimp)
(Uncooked Food may harbor harmful stuff, thus a Good Clean Source is Critical)
The Garlic, Chilies and Lemon Juices, help to "cook" the Shrimp, and still help the Shrimp to be as natural as possible.

Ingredients: (for 4 Servings)
20 Fine Plump Shrimp.
2 cloves garlic (Sliced, more if desired)
4 Chilies (As Sizes varies, get enough to cover each shrimp with at least a few slices)
Soya sauce (To add some liquid to the otherwise Dry dish, use the light salty variety)
Lemon wedges (At least 2 for each serving)

Optional
2 teaspoon prepared mustard

Preparation:
Prepare the Garlic, Chilies, Lemon wedges before tacking the Shrimp.

Shrimp is prepared just before serving. To preserve it's Freshness. Leaving the Tail as a serving holder. Remove the Head, legs and shell, clean the shrimp(Gutted it), and wash it clean under some running water.

Arrange the Shrimp on a serving plate. Distribute the Garlic and Chilies on the Shrimp, sprinkle lightly the soya sauce onto the mix (Too much soya sauce will make it too salty)

Arrange the Lemon Wedges and Serve.

Optional
Mustard, if served, palace it at the side of the dish.

How to Consume
Select a Shrimp along with some chilies and garlic slices, squeeze some Lemon Juice on the combo, and Enjoy

Super Easy Salmon Cakes

ALSW — Wed, 12 Sep 2007 07:55:05 -0700

I've been trying to incorporate more fish into my dinner time plans (I've heard it's good for migraines, plus just plain good for you), so last night I decided to take a different approach in how to cook it. Lately, I've been all about salmon, but we've just been marinating it overnight and then grilling it. Which, by the way, is delicious and quick, but still, I wanted something a little different and where I'm less likely to burn myself. (I'm a total klutz.)

And, with those thoughts in mind, I found this recipe for salmon cakes - one that didn't have either mayo or sour cream in it - and dinner was born! It was good too - perhaps I could have used some more spices, but all in all, it was filling and delicious and comes with my approval!

I'll give you the recipe first and then tell you what changes I made to the dish...

Super Easy Salmon Cakes
From Allrecipes.com

Prep Time: 15 minutes
Total Time: 25 minutes
Makes about 4 servings.

1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.

3. Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

See the resemblance?
One too many margaritas later, the Bachelorette Party gets out of hand..."

Now, the HEIDI (ALSW) Version of the Dish:

First off, I doubled the recipe which I highly recommend doing. It adds a little cooking time to the dish, but really doesn't change the prep time whatsoever, still keeping the meal easy to make and with a relatively short completion time.

Second, I can't finely cut onion to save my life. I love the stuff, but I'm, well, a klutz, and not good with knives. So I used chopped onions from my spice shelf. Good call. Although you could omit the onions no problem. (My "finely crushed" saltines were not so finely crushed either, but it worked!)

Third, I used Greek seasoning rather than Lemon Pepper. We don't have any, so I improvised. Next time I'd add a little crushed red pepper too.

Also, I made the cakes using an ice cream scoop. Worked pretty good too!

summer

pandamonkey22 — Sat, 25 Aug 2007 22:13:00 -0700

this summer went really fast didn't it? School starts in two days, that is way to soon.

Super Quick "Homemade" Hamburger Soup

daisymae051479 — Wed, 22 Aug 2007 08:47:00 -0700

It rained all day the other day and my boyfriend had to work all day in it and came home soaked. He said he wanted soup, even thought its summer. Well, I thought of this little trick I do to make "homemade" soup if I have no time. It always gets rave reviews and if you don't tell, everyone will think you spent forever making it.

2 lbs. hamburger

1 regular size can/jar of each of the following:
VEGGIES - carrots, corn, peas, green beans (french style doesn't seem to work as well for me), whole baby potatoes, red kidney beans and diced tomatoes. Feel free to omit and add and substitute whatever veggies you like.
OTHER - cream of celery soup (Campbell's) and brown gravy (prepared, heat and serve type).

1 small can of mushroom pieces.

1 packet of dried onion soup mix (Lipton's).

1 - 2 Tblsp. dried oregano

1 - 2 tsp. each, dried basil and tarragon

1 - 2 tsp. garlic powder

salt and pepper to taste

veggie or beef broth, amount will vary

In a large stock pot, brown the hamburger. Drain and return to the pot.

While the hamburger is browning, you can chop up any veggies from the cans that may be too big (the potatoes will need chopped up). For me, my boyfriend likes mushrooms as long as they are in very small pieces, so I always run my knife through them a couple of times. But, be sure to reserve all the liquid from the cans from anything you chop up.

Now, add all the canned items (veggies and soup and gravy) to the pot with the hamburger. Dump in the veggies and all their liquid.

Add the seasonings - onion soup mix, oregano, basil, tarragon, garlic powder. Taste before adding the salt and pepper or you may make it too salty because of the salt in the canned veggies and soup. And totally feel free to use whatever herbs or seasonings you and your family like.

Add enough veggie or beef broth to cover the veggies and fill the pot, if needed, or to make it however thin or thick you like your soup.

Now, turn the burner to high and heat until it boils. Then turn it down and let it simmer 10 minutes. That's it! You just spent 20 minutes making soup that will taste like you spent several hours on.

Add some crusty bread for dipping or some refrigerated breadsticks and you've got a great meal.

I know I have a terrible habit of making incredibly large amounts of things, so I either freeze the leftovers for a couple of weeks or I turn them into other meals. Here's some ideas for this soup for the leftovers:

1. Cook small shaped pasta to package directions. Ladle soup over pasta in individual bowls and top with grated parmesan-romano cheese. Serve with garlic breadsticks and salad and have an "Olive Garden" night. Go online and learn 1 new Italian word to have everyone else learn at the dinner table.

2. Strain out the meat and veggies with a little of the soup. If you like it, add some dill. Put into a casserole dish. Top with stiff mashed potatoes and dot with a little butter. Sprinkle on some more dill, if you want. Bake in the oven until hot and bubbly. If potatoes start to brown to soon, cover loosely with foil. You've just made Shepherd's Pie. Serve with corn bread or something like that. Learn an Irish word to share with the family at dinner.

3. Strain out the meat and veggies with a little of the soup. If you like, add some cilantro. Add a small jar of sofrito sauce (red or green). Heat on stove or in microwave just until hot. Put into a casserole dish. Mix up a package of corn bread mix (Jiffy) according to package directions and spread on top of the meat and veggies. Sprinkle on some more cilantro, if you want. Bake according to corn bread mix package (about 20 min. or so). Serve with chips and salsa. Learn a Spanish word for the family.

4. Use the meat and veggie filling for homemade calzones with refrigerated bread dough.

Or you could try to halve everything to make a smaller batch - maybe use the small/half size cans of veggies and reduce everything else.

Hope this helps someone!

Moroccan Chicken Kebabs

partysugar — Thu, 31 May 2007 07:10:04 -0700

Moroccan Chicken Kebabs
From Eating Well

1/4 cup nonfat plain yogurt
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts, cut into smaller pieces
2 small bell peppers, chopped in large chunks
1 large zucchini, sliced in 1/2 inch rounds

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
Meanwhile, preheat grill or broiler.
Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water.
Blanch zucchini for 1 minute. Drain and refresh with cold water.
Alternate chicken cubes, peppers and zucchini on skewers.
Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

Serves 4.

Asparagus, Snap Pea, and Avocado Pasta

partysugar — Mon, 21 May 2007 13:29:32 -0700

Asparagus, Snap Pea, and Avocado Pasta
From Everyday Food magazine

Coarse salt and ground pepper
1 pound asparagus, ends trimmed and cut into 2-inch lengths
1 pound sugar snap peas, strings removed
1 pound bow-tie pasta (farfalle)
4 tablespoons butter
2 garlic, minced
1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
1/2 cup chopped fresh mint, parsley, or basil
1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes.
Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper.
Serve topped with additional cheese, if desired.

Serves 6.

Texas Tofu

partysugar — Tue, 15 May 2007 11:44:40 -0700

Texas Tofu
From Vegetarian Times magazine

4 1-inch-thick slices sourdough bread
3 cups vegetarian-style baked beans
4 Tbs. vegetable oil for frying
1 onion, diced
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. onion powder
2 Tbs. cornstarch
1 lb. firm or extra-firm tofu, cut into large cubes
4 Tbs. soy “bacon” bits
8 oz. shredded soy cheese, preferably mixture of cheddar and Monterey Jack
1/2 cup cilantro leaves, chopped for garnish

Preheat oven to 450F.
Arrange thick slices of bread in a large baking dish, and set them aside.
Place beans in a large saucepan, and heat them over medium heat, warming them through completely. When they are hot, remove them from heat, and set them aside.
Heat 1 tablespoon of oil in a large skillet over medium heat, and sauté onion until golden, for about 5 minutes. Remove onion from heat, and set aside.
Meanwhile, combine cumin, chili powder, onion powder and cornstarch in a large bowl, mixing to combine well. Place cubed tofu in a bowl, and dust each side with mixture.
Add remaining oil to skillet, and heat over medium heat. Sauté tofu cubes on all sides until crispy, for 3 to 5 minutes.
Remove them from heat, and place them in a bowl with onion.
Spoon beans over bread slices in equal portions, and sprinkle “bacon” bits onto beans. Top with tofu and onions, and sprinkle each portion with grated cheese.
Bake for about 5 minutes, or until cheese melts.
Remove them from oven, and garnish them with cilantro before serving.

Serves 4.

PER Serving: 710 CAL; 39 G PROT; 27 G TOTAL FAT ( 2 SAT. FAT) ; 86 G CARB.; 1910 MG SOD.; 14 G FIBER; 15 G SUGARS

Pad Thai

phoshizzle — Mon, 14 May 2007 15:27:38 -0700

Try this amazing Pad Thai sauce from A Taste of Thai. I purchased the rice noodles and made it with pork, bean sprouts, peanuts, cilantro and limes - HEAVEN. My husband and I were licking our plates clean! BONUS: The sauce is LOW in calories!

Easy, Quick, Delicious Peach Cobbler

kerneschick2005 — Tue, 20 Mar 2007 17:28:07 -0700

What You Need:
13 x 9 pan
2 sticks of butter, sliced (can also be done with only one...)
1 Box of Yellow Cake
2 Cans of sliced cling peaches in syrup, (one drained, one with syrup)--also, peaches will be better distributed if you cut them up. Keep the two cans separated until you add them.

Heat oven to 375 degrees.
First, spray the pan with Pam or grease it with butter. Pour can of peaches (with syrup) into the bottom of the pan. Dust half of the cake mix over the peaches so it is mostly evenly distributed. Take the first stick of butter and slice. Place the slices over the top of the cake layer. Repeat with the second half of the ingredients and bake 35-45 minutes or until golden brown and kind of bubbly on top. Sooooooo delicious!!!!