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.

Carrot Cake

Carrot Cake

3 C finely grated carrots *
2 C all-purpose flour
2 C sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 eggs, well beaten
1 1/2 C vegetable oil
1 tsp vanilla extract

* I purchase a small bag of baby carrots and run then through my food processor with the shredding blade. I then change the blade to the regular blade and pulse it 4 or 5 times to really get the carrots into fine pieces. Since I eat about 5 or 6 of the baby carrots before I shred them, the bag ends up being just the right amount for the recipe.

Preheat oven to 350 degrees.

Combine the first 7 ingredients in a large bowl. In a small bowl, combine the eggs, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix well.
Pour batter in to 3 greased and floured (or use baking spray, with flour) 9 inch cake pans and bake for about 30 minutes until the cakes test done. Allow the cake to cool for about 10 minutes then turn out on a wire rack to cool completely. When cake is cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

16 oz powered sugar
8 oz cream cheese, softened
1/2 C butter
1 tsp vanilla extract
1 C chopped pecans (optional)

Cream the cream cheese and butter with a mixer. Add vanilla and mix well. On low speed, add the powered sugar a little at a time. Make sure to stop the mixer and scrape down the sides and bottom at least once then mix a little more. If desired, add the nuts and mix in with a spatula.

A few tips:


You can use 8 inch pans for this recipe if you would like, you will need to bake it a little longer, however. And since it is 3 layers, the cake will be a little taller than the average cake and you will also have a little extra frosting.

The edges of this cake will be crispy when the cake cools; this is normal. Once the cake is frosted and sits for a time, the edges will soften.

Oreo Cookie Dessert

This is a yummy recipe that the kids will love. Not to mention adults. And anyone that loves Oreo's!























Oreo Cookie Dessert


1 stick melted margarine
1 pkg Oreo Cookies
2 small boxes instant French Vanilla pudding
3 C. milk
8 oz. cream cheese- very soft
8 ox. container Cool Whip

Set aside 14 Oreo's. In a food processor, crush up the remaining cookies * until they are finely crushed. Melt margarine and add cookie crumbs mixing well. Pour in to a 9X13 pan and press lightly.

In another bowl, combine the pudding, milk and cream cheese and mix well. Pour over the crust.

Top with Cool Whip and then the reserved cookie crumbs. Refrigerate a few hours until ready to serve.



* I have not made this recipe for a few years and this time when I made the crust, it was very greasy. I am pretty sure it is because they don't put as many cookies in the packages as they did just a few years ago, but somehow, manage to charge more! So, I crushed up about 4 more cookies that I had in the pantry and sprinkled it over the crust.

Pinterest

Have I mentioned how much I LOVE Pinterest? No? Well, let me just tell you. I love it a lot.

•  I love getting ideas that I can recreate. I am all about stealing ideas from others!
•  I love getting recipes that I know real people out there have tried.
•  I love the fact that several times a week my Facebook friends will post on the group, that I set up, and tell everyone of a recipe they tried, if it was good or not.
•  I find it funny that on a recent trip to Hobby Lobby I saw several other people with Mod Podge and scrapbook paper in their carts. 

Here is something that I threw together because I got an initial idea from Pinterest

•  I got the idea about using Epsom Salts under and around candles from Pinterest and the rest I actually came up with on my own. And I am proud.
• I put everything on a red charger to tie it all together. 
• The 2 smaller candles are in glasses that I have had for years. I think they were from some promotion where you buy something and you get them free. Maybe McDonald's. Maybe Kroger. Maybe I am making that part up, I don't really recall. 
• Then I bought a pick of greenery and red berries, cut them up and placed it around the base of the candles. I think it ties in the berries and greenery on the glasses perfectly.

Christmas Treats

I have already made and delivered most of the goodies that I made for friends and neighbors this year. In past years, I have waited until later in the month and have been so stressed over it. I hope this is the beginning of a new tradition!

Here are the recipes for the things I made:

The first one is one that most people call Reindeer Mix. But I think that the name I came up with is actually more accurate. Not because it is a drug, but because it is super addictive.

Christmas Crack

5 cups Corn Chex

5 cups Cheerios

10 oz pretzel squares

1 bag of M&M’s (Red and Green)

24 oz Almond Bark

3 Tbsp. oil

Mix the first 4 items together in a LARGE bowl. In another bowl, add the Almond Bark and oil. Microwave on high for one minute, stir. Continue to microwave, stirring at 30 second intervals until it is all melted. Pour that over the cereal mixture and stir well. Make sure that you bring up the cereal from the bottom of the bowl so that everything is well coated. Pour out on a large piece of foil and allow it to dry. When it is dry, break into smaller pieces and store.

* Easy way to break the pieces up is to actually roll up the foil and it will break the pieces for you.

Toffee

1 sleeve Saltine crackers

1 cup butter

1 cup light brown sugar

½ bag of chocolate chips (or white chocolate)

3 oz. chopped almonds

Line a cookie sheet with foil and spray with cooking spray. Line up the crackers on the sheet in 8 rows of 5, with the salt side up. In a heavy saucepan, melt the butter then add the brown sugar. Bring to a full rolling boil and set your timer for 3 minutes. You will need to stir this for the entire 3 minutes that it is boiling. Pour this mixture over the saltines, trying to cover each one (this will make the next step easier). Quickly spread the mixture so that you cover each saltine as much as you can. Place the cookie sheet in a 400 degree oven for 5 minutes. Remove and let cool for about 2 minutes. Then pour the chocolate chips evenly over the crackers and wait a minute or two until they begin to melt. Then, spread the chocolate chips over the crackers evenly. Top with the almonds. Place the cookie sheet in the freezer to set. After it is set, remove from the pan, using the foil as a lifter. Break into small pieces.

Turtles

Square pretzels

Rolo candies

Pecan halves

Place pretzels on a cookie sheet in rows. This is important because it will be easier when it is time to place the pecans. Top each pretzel with a Rolo. Bake in a 350 degree oven for 4 ½ minutes. Remove from oven and immediately place a pecan on top and push down slightly, making sure not to push too far or you might burn your finger on the hot caramel! Let them cool and then serve.

* Buy the Rolos that you find at the check out counter at the store, not one’s in a bag. These are not individually wrapped and you will thank me.

Here are some of the baskets that I made for our neighbors

Table Decorations

Friday and Saturday night our church put on a dinner theater type event and each table was decorated by a table host. I did not actually host a table but I did decorate one for both nights. We usually have events like this once or twice a year, which showcase the creativeness of our people. I love seeing what everyone comes up with and often I will get an idea that I can use at home.

Here are just a few of the tables that were decorated. I regret that I did not have enough time to take pictures on the second night, but here are a few for you to enjoy:

                 My Table                              

                                                                                    

                               

My favorite table and the one that everyone stopped at to sample the decorations!

Shoepeg Casserole

I am pretty sure we all have them. That one dish, that if it does not make appearance at Thanksgiving, everyone feels cheated. I made the mistake one year of not making my Shoepeg Casserole. My children are all very picky eaters and anything the begins with vegetable and ends in casserole is a no go.Since that left just me and my husband, I opted not to make the traditional Thanksgiving (and Christmas) yummy casserole a few years ago. And I did not hear the end of it. So now, every year I make this simply wonderful and easy casserole. It also makes a great dish for a potluck, but you might want to write out a few recipe cards ahead of time to hand out because it is that good!

The Cast of Characters:

* Since I am new to blogging and taking pictures of everything I make, I don't have a picture of the finished product yet. Check back after Thursday.

Shoe Peg Casserole

1 can French Style Green Beans, drained

1 can Shoepeg Corn, drained

8oz. sour cream

1 cup grated cheddar

1/3 cup chopped onion

1 can Cream of Celery Soup

1 Tbsp. sugar

1 roll of Ritz Crackers, crushed

¾ stick of margarine, melted

Combine the first 7 ingredients and spread in an oblong pan ( mine is 7.5 x 12) that has been sprayed with cooking spray. Combine the crushed crackers and margarine and sprinkle over the top. Bake at 350 degrees for about 30-40 minutes.

* Holiday Time Saver Tip: Combine the first 7 ingredients the day before, cover and stick in the fridge until just before you are ready to stick it in the oven.

Some Tips and a Recipe

I have always liked the motto: “Work Smarter, Not Harder”. As a pragmatic person it has never made sense to me, to drive yourself crazy doing things last minute when, with a little planning, you can do things ahead of time and actually get to watch some of the Macy’s Thanksgiving Day Parade.

 Granted, there are things that can’t be done ahead of time and life does happen. But, for the most part, if you can do even a few things ahead of time you won’t be sorry.

Here are a few things that I do in preparation for Turkey Day:

Make things ahead of time- As I write this (5 days before T-Day) I have Cranberry Sauce simmering on the stove. Desserts are one item that is best to make the day before. I will also mix up my Shoe Peg Casserole the day before and store it covered, in the fridge.

Run and empty dishwasher often- Even if it is not totally full, I will run it and empty it as quickly as I can.

Pre cut veggies- Stop and think about which recipes you will be using some of the same veggies in and chop them all at once. Pampered Chef has prep bowls that really get a work out in my kitchen this time of year.

Mashed potatoes in a Crock Pot- This is my favorite tip! I always remember the chaos right before all the food ends up on the table. My mom would be mashing the potatoes and making gravy while my dad would carve the turkey. So, do this and you won’t be sorry. Once you mash the potatoes, generously spray the crock pot with cooking spray and place the potatoes in the pot. Cover and keep on warm or low until serving time. You can keep them there for up to 2 hours but I try not to do it that long. No matter how much you spray the Crock Pot, it will get crusty around the edges the longer it sits. This year I am going to try not spreading the potatoes to the edges and see how it works if I just keep it mounded up.

Write a list of everything you are serving- This eliminates the feeling that I use to get each year as we are sitting down. You know the feeling. The “I think I forgot something, but I don’t know what it is” feeling. Cross things off the list as they are put on the table.

Assign others to help- I have delegation issues, so this one is actually more for me than it is for you!

Turkey Brine- Cast of characters: 

If you have never brined your turkey, I would like to HIGHLY recommend it. It flavors the bird so nicely that once to do it you will want to do it each year. This is a recipe that my friend Jackie shared with me a few years ago.

Turkey Brine

1 cup kosher salt

½ cup brown sugar

5 bay leaves

2 Tbsp. black pepper corns

1 Tbsp. garlic powder

1 Tbsp. rosemary

1 Tbsp. rubbed sage

1 Tbsp. coriander seeds

Add the ingredients to 2 quarts of boiling water and stir well. Add 1-2 quarts of water (depending on the size of the bird). Place the turkey in a XXL Ziploc bag (the kind you would store blankets or coats in). When the brine is cool, pour it over the turkey. Close the bag and put it in the fridge for 12-24 hours. Remove the turkey, rinse and prepare as you normally would.

• I read somewhere that you are only supposed to brine fresh turkeys, not the ones that have been frozen. But I always use frozen ones and it turns out great.
• Also, if you don’t already cook your turkey in a cooking bag, I would HIGHLY recommend that also. Make sure you get the “Turkey Size” bags and just follow the directions in the package. 

One of my biggest fears

I really am not a fearful person. Except when it comes to lizards. I have a paralyzing fear of them. So, when this morning, I was doing the dishes and looked out the window and saw the small reptile on the screen, I admit that I started to panic. As I was drying my hands off, I began to pray that he was on the outside of the screen. At this point I was glad that we are not the type of people that have the windows open very much...probably because of this very reason! I discovered that he was not on the outside, but he was between the screen and the window. Now, a normal person, like my husband, will say that there is no way that the lizard will be able to squeeze through a tiny crack where the window and the sill meet. I, however, become pretty irrational and believe 100 % that at some point he will be in my Keeping Room!

I have walked to this window no less than 60 times today, just to make sure he is still there. I am not really sure if I want him to be there or to be gone. Because if he is gone, it automatically means he is in my house.

Then I remember that I have a cat.

Pumpkin Bread

One of the recipes that everyone seems to love is my Pumpkin Bread. This recipe is from someone that use to work with my mom and I have used it for over 25 years!

Pumpkin Bread

Preheat oven to 350 degrees

Combine in a large bowl combines the following ingredients:

1 C. Canned Pumpkin (not the pumpkin pie mix, just pureed pumpkin)

½ C. Water

½ C. Vegetable Oil

2 Eggs

In another bowl combine these ingredients, mixing well:

1 ½ C. Sugar

1 2/3 C. Flour

¾ tsp. Salt

¼ tsp. Baking Powder

1 tsp. Baking Soda

½ tsp. each of: Nutmeg, Cinnamon and Cloves

Add the dry ingredients to the pumpkin mixture, adding about 1 cup at a time and mixing well, before adding more of the dry ingredients. I use a whisk; it just seems to combine everything better.

* After all the flour mixture is added you may add about 6 oz. of White Chocolate Chips and ½ C. of Pecan, if desired.

This recipe is so versatile as far as how you bake it. You can make loaves, mini loaves, muffins or mini muffins. You will just have to watch the baking time. Make sure you spray whichever pan you decide on with cooking spray so they won’t stick. As a general guide, the regular loaf pans will take about 45-55 minutes and regular muffins take about 10-12, depending on your oven. Test them with a toothpick. They are done when the toothpick comes out clean. Remove the pan to cool for 5 minutes and then turn out on a cooling rack to cool.

TIPS: Rarely is one batch enough! I often will triple the batch and throw a bunch of them in the freezer. If you want to triple the batch, make sure you use a LARGE bowl to mix it in. Also, purchase the 29 oz can of pumpkin; it is 3 cups of pumpkin which is just the amount needed.

And for the love of all things good…ONLY USE LIBBY’S PUMPKIN PUREE.

Trust me.

I did it!

I finally started a blog. I have been wanting to do this for months now. And now that I have, I don't have any idea where to start. So, bare with me as I learn how this all works.