My favorite go to dessert when the snow is flying is fruit cobbler.
I usually have cake in the freezer and a can of frosting on hand but I’m out of frosting and Miss Betsy Jeep is still stuck in the drive.
This is the best cobbler and so simple
One cup of self rising flour (If you don’t have self rising, use one cup flour , 2 tsp of baking powder and a half tsp of salt)
One cup of sugar ( I only use half a cup and that is plenty sweet)
One cup of milk
One can of fruit or a two cup equivalent
Put one half stick of margarine into a glass baking pan. I use an 8x 1o corning ware dish. Turn oven to 350 degrees to melt butter and also heat the oven. Mix flour, sugar and milk together. When margarine is melted in dish, pour in cobbler mix. Top with canned peaches (with syrup) canned strawberries (I get these from the dollar store) blueberries, blackberries or apples. Bake for 30-40 minutes at 350. Serve with icecream, or snowcream or cool whip.
I’m not sure where this one came from but obviously it’s chilly here, else I wouldn’t be passing along oven loving recipes.
The is an incredibly easy strudel. I’ve made it with canned peaches, canned strawberries, fresh apples, canned apples, blueberries and blackberries.
1 cup self-rising flour (or one cup plain with 1 and 1/4 tsp baking powder and 1/4 tsp salt added)
1 cup sugar ( I use less if I am using sweetened canned fruit)
1 cup milk
2 16 oz cans peaches (with liquid) or equivalent fruit
Melt a half a stick of butter in 9×3 glass pan in oven. Mix flour, sugar and milk and pour into baking dish. Spread fruit evenly over mixture. Bake at 350 for 30-40 minutes. Let cool 10 minutes. Great with Cool Whip or ice cream!
1-2-3 MUFFINS by Minnie Stark from the High Hills Baptist Church Cookbook 1987
I found this most excellent recipe for muffins in Boyfriend’s grandma’s cookbook. I’ve made them lately, zipping up the recipe with everything from cheese for savory muffins to nutmeg, cinnamon and sugar for sweet treats.
Who knew bread could be so easy!?
1 cup self-rising flour (if you don’t have self-rising, use regular flour and one and one quarter tsp baking powder and 1/4 tsp salt)
2 tablespoons of mayo
1/2 cup milk
Mix all together and customize to your taste. Pour batter into six greased muffin cups. Bake at 400 degrees for 12 minutes. Yum-o and even more yum-o the next day with hot coffee!
Yes I eat like a rabbit. I love salad.
And soon, I shall have homegrown lettuce and spinach but in the mean time, I have to bag it.
This week’s market trip gleaned two bags of salad mix, one spinach and carrots and the other a harvest blend with all manner of lettuce plus a bag of nuts and currents AND a apple cider vinegar dressing. For a total of $2.50. The bags were reduced and I had a dollar coupon off two. SCORE!!
For dinner last night, I made taco salad. I browned half a pound of ground beef and added chili powder and a squirt of ketchup. I had a small portion of ribeye steak leftover from the night before as well and added that to the mixed greens. I heaped on a spoonful of black beans and topped with shredded sharp cheddar, sour cream and a dressing of mayo mixed with ketchup (sort of a homemade thousand island). For a bit o’crunch I used the remnants of the bottom of a bag of corn chips (waste not…).
It was delicious. Even Boyfriend, who decidedly does NOT eat like a rabbit, loved it and had seconds later in the evening. There’s even enough salad left for me to have lunch a couple of times.
Not bad for $2.50.
This wasn’t back of the box but inside the package of a block of Philadelphia Neufchatel Cheese. Boyfriend loves bagels and cream cheese and I mostly buy the Kroger brand in a block. I opt to buy the block because it’s usually 50 cents cheaper than the softer tub variety. Plus I don’t have to add to my plastic footprint with yet another plastic container.
These Truffles sound magnificent. Son Two and his girlfriend are due for a visit from NYC sometime this spring. This would be the perfect thing to have as a dessert for dinner one night. I cannot wait to try them but thought I’d go ahead and share, as this is the bridal shower and wedding season!
Philadelphia Simply Sensational Truffles
2 and 1/2 packages (20 squares) Bakers Semi Sweet Baking Chocolate, divided
1 pkg (8 oz) Philadelphia Neufchatel Cheese -softened
Decoration: chopped nuts, peanuts, mixed muticolor sprinkles
Melt 8 chocolate squares as directed on package. Beat Neufchatel cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on waxed paper covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate then refrigerate one hour.
Makes 3 dozen
Once a week, I clean out the frige and make what Rachel Ray would call a “stoup”. Between a soup and a stew, stoup makes a plentiful pot of soothing and satiating delight on cold days. I rarely use soup in a can, much preferring my own concoctions.
The best stoup starts with a roux, a mixture of butter or oil or some other “fat” and flour. I use a mixture of canola oil and a bit of butter. Over medium heat, allow butter and oil to warm then toss in a couple tablespoons of flour. The mixture will sizzle. Wisk the flour around in the oil until it turns toasty brown. The add stock or tomato juice.
Keep stirring and add veggies, pasta, beans, and any other leftovers you want to use. I like to add a can of tomatoes and at the end of cooking, throw in wilted spinach. Top with cheese or croutons.
Stoup is an excellent way to make leftovers stretch a long way. Enjoy!