South Carolina Botanical Garden Education Program Coordinator Allison Jones walks us through making hypertufa pumpkins.
Gaie McLeod joins us at "Making It Grow" and shows us how to make Peach Enchiladas.
- 2 (8oz) tubes crescent rolls
- 2 sticks butter
- 4 firm peaches, peeled and quartered
- 1 1⁄2 cups sugar
- 1 tsp cinnamon
- 1 12oz Mountain Dew
Melt butter, add sugar and cinnamon, unroll crescent rolls and place peach quarters in each one. Roll from large end to small (or use 2 crescent roll triangles and place together to make a pastry). Place a 12 x 10 x 2 inch pan. Pour butter mixture over rolled up peach quarters, then pour Mountain Dew on top. Bake at 350 degrees for 45 minutes.