Easy Cherry Cobbler

The first time I made this, my husband told me that it was THE best Cherry Cobbler he had ever tasted. That alone, is reason enough for you to try it. Now.

The ingredients:

2- 20 oz. cans of cherry pie filling
1- 15 oz  can dark sweet pitted cherries, drained
1/4 C flour
3/4 tsp. almond extract
5-7 pieces of white bread
1 1/4 C sugar
1/2 C margarine, melted
1 egg
1 1/2 tsp. lemon rind


Combine the cherries, flour and almond extract in a medium bowl, mixing well.

Spray a 9x9 baking dish with cooking spray, then pour in the cherry mixture and spread evenly. Trim the crust from the bread and cut each piece into 5 pieces per slice. Layer over the cherries.

 In a small bowl, combine the remaining ingredients and evenly pour over the bread.

 Bake at 350 degrees for about 40-45 minutes until the top is golden brown.

The most important step is to serve it warm, topped with vanilla ice cream!

* If your pan is not very deep, make sure to put a cookie sheet or something under the pan to catch the over- flow. It does tend to bubble over a bit.

Back To Blogging

So...I have been gone from blogging for so long that I forgot my password to my site. However, with my memory, it might not have been as long as I thought!


I just wanted to post this picture of the wedding cake I made for my in-laws 50th anniversary. I am pinning it on Pinterest because I am going to venture (again) into the world of cake decorating.

This is one that I made for my husband's grandmother's 99th birthday.

I should state for the record that both cakes were assembled in hotel rooms. So, don't look too close!

Apple Bread Pudding

Once a year I make this for the Men's Fraternity Graduation Ceremony. That is all I can tell you about that, otherwise, I would have to kill you...
Anyway, my friend Donna McGukin shared her recipe with me several years ago and my husband says it is the best bread pudding he has ever had. So, I keep making it. Duh.

PUDDING:
10-12 slices of white bread, cubed or torn in pieces
1 apple- peeled and sliced very thin *
1/2 C raisins
3 eggs, beaten
1 C sugar
4 C milk
1 stick margarine
cinnamon and nutmeg, to taste

* try using a vegetable peeler to peel thin slices of apple

Place the bread cubes, apple slices and raisins in a 9X13 pan that has been sprayed with cooking spray. In a saucepan, heat the milk, sugar and margarine until the margarine is melted. Beat the eggs well in a large bowl. Slowly add the hot mile to the eggs, mixing well. Pour this over the bread. Sprinkle with cinnamon and nutmeg. Bake in a 325 degree oven for 45-50 minutes. Serve with warm rum sauce.

RUM SAUCE
3/4 C sugar
2 T flour
1 stick margarine
1 C water
2 tsp vanilla
1/2 tsp butter extract
2 tsp rum extract

Mix flour and sugar in a saucepan. Add water and margarine, cook until bubbly. Remove from heat and add the flavorings, mixing well. Serve over warm bread pudding.


** I feel like this post needs further explanation. I made a double batch and used a deeper pan than I should have, so in the "after" picture the bread is a little more done than it normally would have been. I felt it was more important that the eggs were done instead of the bread being the correct shade of light brown!

*** I also almost to forgot to take the "after" picture. This after picture is actually what was left after the ceremony and without the Rum Sauce, which is so yummy and really makes the dessert.

Bon Appetite' Y'all

Onion and Cheese Pie

This is a yummy quiche that makes a great light meal, when paired with a tossed salad. Enjoy!

One pie shell *
4-6 slices of crisp bacon **
1 large onion, thinly sliced
2 Tbsp margarine
8 oz shredded Swiss cheese
1/2 C. shredded cheddar cheese
1 Tbsp flour
2 eggs, slightly beaten
3/4 C sour cream
1/8 tsp pepper
Dash of Paprika

In a small bowl, toss the cheeses with the flour and set aside.
Saute onion slices in margarine; until limp, not browned.
Place the cheese and flour mixture in the bottom of the unbaked pie shell, top with the onions.
In a small bowl, combine the eggs, sour cream and pepper and pour over the onions. Sprinkle with bacon bits and paprika.
Bake in a 375 degree oven for 25-30 minutes. Let stand for 5-10 minutes so the eggs can firm up after baking.

* I use Pillsbury Pie Crusts- The kind you unroll and place in a pie dish.
** This time I used Oscar Meyer Real Bacon Bits instead of cooking "real" bacon. And I have to say, it was wonderful. Look for it in your grocery store where the salad dressings are. This way you can add as much or as little bacon as you would like. I used about 3/4 of the package.

Birthday Party

Sunday was my husband's 49th birthday. Since he would probably expect a surprise party NEXT year, I went ahead and surprised him THIS year! Plus I really wanted to use a play on words and say things like FORE-TEE NINTH birthday, since Golf is a passion of his. I have pulled off two surprises (trip to NYC) in the past 2 months and I am done with surprises for awhile. Here are some pictures from the party.

The amazing cake

Notice the details

My Pinterest moment...

Make This NOW!

I made this for the first time several month's ago and I forgot just how yummy it is. It is meatless, but I don't really miss the meat at all.

Mexican Veggie Casserole

 ( from Paula Deen Magazine)

2 Tbsp vegetable oil

2 zucchini, chopped

1 C chopped onion

15 oz can of corn, drained

15 oz can of black beans, drained and rinsed

15 oz can ranch beans

10 oz can Rotel

1 pkg. taco seasoning mix

2 C cheddar cheese, shredded

8 oz cream cheese, very soft

½ C sour cream

12 (5 in) corn tortillas

Preheat oven to 350 degrees. Spray a 9x9 inch baking dish with cooking spray.

 In a large skillet, heat oil over medium-high heat. Add zucchini and onion; cook for 8-10 minutes or until vegetables are tender and most of the liquid is absorbed. Stir in the next 5 ingredients.

 In a small bowl, combine 1 cup of cheese, cream cheese and sour cream.

Layer 4 tortillas on the bottom of the baking dish. Top with half of the zucchini mixture; then top evenly with half of the cream cheese mixture. Place 4 more tortillas on top of this and cover with the remaining zucchini mixture. Top evenly with the remaining cream cheese mixture. Cover with the last 4 tortillas and sprinkle with the remaining cheddar cheese.

Bake for 30 minutes, or until hot and bubbly.

Cheesy Vegetable Chowder

3 ½ C chicken broth

3 celery ribs, sliced

4 carrots, sliced

2 medium potatoes, peeled and cubed

1 large onion, chopped

½ tsp pepper

2 C frozen corn, thawed

¼ C butter or margarine

¼ C flour

2 C milk

8oz sharp cheddar cheese, shredded

Bring the first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 15 to 20 minutes until vegetables are tender. Remove from heat and stir in the corn.

Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually add in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add cheese, stirring until blended.

Stir cheese mixture gradually into the vegetable mixture. Cook over medium heat, stirring until thoroughly heated. Serve immediately.