Mason Jar for MckLinky Blog Hop

This is my first week participating in the McLinky Blog Hop. This week's theme is recipe's and so far there's over 100 links. I can't wait to see all the fantastically delicious ideas floating around the blogosphere this week. If you'd like to join in the blog hopping fun, click the link below to get started!!!

Last month I posted my Mason Jar Peach Cobbler. With school about to start and peaches coming into season, I decided to linked my cobbler recipe for everyone to enjoy. In case you missed it, here it is again!

I adapted this recipe from Paula Deen-LOVE HER!!! This is perfect for back to school parties, lunch boxes, or just to extend the shelf life of your cobbler.

Ingredients
2 cans sliced peaches drained
1 cup sugar
1 1/2 cups self rising flour
1 tsp cinnamon
8 tbs butter
1/1/2 cups milk

Directions
Preheat oven to 350. Drop 3/4 tsp of butter in 12 half pint mason jars. Place jars in a large casserole or broiler pan to help keep them stable. Place pan of jars in oven to melt butter. Cut drained peaches in large chunks and set aside. Mix dry ingredients with milk till smooth. Spoon 1/3 cup batter into each jar. Evenly divide any left over batter among the jars till all the batter is used. Spoon 1/4 cup of peaches on top of batter. Bake jars 25 minutes or until tops are slightly brown. Dust with cinnamon sugar mixture is desired. Carefully screw lids and seals on immediately after removing from oven for self sealing jars. As the jars cool, they will seal themselves. Eat straight from the oven, cold, or remove the metal lids and seals to reheat in the oven or microwave.
Makes approximately 12 half pint jar servings.

Sealed items can be stored at room temperature or in the refrigerator. Jars can be kept for several days up to a week-maybe longer. Do not eat if item's color has changed or there are any visible changes in the product.