Monday, June 17, 2013
For the filling:
2 10 oz. bags of frozen blackberries
1 10 oz. bag of frozen raspberries
1/3 c. sugar
1 1/2 tsp. lemon zest
2 Tbsp. lemon juice
1/2 cup of dry, topping mix (below)
For the Topping:
2 1/2 c. flour
1/4 c. + 1 T. sugar
3 1/2 t. baking powder
dash of salt
2 T. lemon zest
4T. melted butter
3/4 c. milk (add more if needed)
2 t. cinnamon
preheat oven to 375.
Mix the dry ingredients for the topping, leaving out the butter, lemon zest and milk. Set aside 1/2 c. of the dry mixture for the berry filling. Then add the butter, lemon zest and milk to remaining dry ingredients. If the mixture is too dry, add a little more milk until the consistency is like sticky biscuit dough.
In a bowl, toss the berries with the sugar, lemon zest, dry topping mix, and lemon juice.
In a glass baking dish, pour the berries in, then top with spoon-fulls of the cobbler dough. Mix the 2 t. cinnamon and 1/4c. sugar and sprinkle all over the top.
Bake about 50 minutes (more or less depending on your oven.) If it's getting too brown, lay a piece of foil over the top (do not seal it on the pan).
Serve over vanilla ice cream!
Thursday, April 25, 2013
A little twist on Sloppy Joes! Transformed from a recipe from Everyday Food
- In a large skillet, heat a tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds; season with salt and pepper. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add remaining ingredients and cook until sauce is reduced by half, 5 minutes. Serve on buns alongside kale chips.
Tuesday, March 19, 2013
I made this Sour Cream Blueberry Coffee Cake for my Bible study and it was to die for!
I had to flip it out of the pan right after pulling it out of the oven, so it fell apart a little! I recommend letting it cool a bit before turning it out if you have the time!
But trust me, the broken apart cake didn't deter anyone from having seconds!!
Sour Cream Blueberry Coffee Cake
1 c. butter, softened
1 1/2 c. sugar
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. frozen blueberries
1/4 c. sugar
1 tsp. cinnamon
1 c. walnuts, chopped
Preheat oven to 350 degrees. Grease a bundt pan.
In a mixing bowl, beat together butter, sugar, eggs, sour cream and vanilla.
In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to wet. Fold in the blueberries.
Pour 3/4 of the batter into the pan. In a small bowl prepare topping: mix sugar, cinnamon and walnuts. Pour 3/4 of topping on batter in the pan.
Top with remaining batter and topping. Bake 45 minutes or until a knife inserted in the center comes out clean.
** I recommend letting it cool a bit before turning it out onto a platter!
I saw this fun idea on Pintrist and I just had to run with it. It's so much fun to alter for each hoiday and add different crunchy treats too!
1/3 c. white chocolate chips
It's just that easy, pop some corn, melt 1/3 cup of white chocolate chips in the microwave, starting with 20 second intervals and stir. Don't over heat it or it ruins the chocolate. Once it's smooth, pour it over the popcorn and toss to coat. Add the holiday sprinkles of choice, spread out on waxed paper lined baking sheets (at this point you can add a touch of salt if you wish to make it sweet and salty!) and let completely cool and harden. I placed my sheets in the garage to cool more quickly.
Break apart and enjoy!
For the Valentine Corn I added Rice Chex cereal, pretzels and some mnms.
Lemon Blueberry Poppy seed Bread
1 package of Duncan Hines Bakery Style Blueberry Muffin Mix
2 T poppy seeds
¾ c water
1 T grated lemon peel
½ c confectioners sugar
1T lemon juice
Preheat oven to 350 degrees. Grease and flour 8X4 inch loaf pan.
- Rinse blueberries with cold water and drain.
- For bread, combine muffin mix and poppy seeds in medium bowl. Break up any lumps. Add egg add water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from mix.
- Bake at 350 for 57-62 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn upside down**. Cool completely.
This is courtesy of my Uncle Mitch in Michigan
1/3 cup favorite flavored dipping oil (I just used olive oil)
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese
1. Preheat oven to 375 degrees F
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. (I also added some dried oregano)
Repeat layers again, and end with final layer of dough pieces.
5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.
Monday, August 13, 2012
This is a simple, delightful, easy appetizer that will wow the crowd!
Trader Joe's cinnamon raisin bread
Trader Joe's honey goat cheese
Toast the bread, spread with the cheese, top with rosemary and that's it! You'll love it!