BEST EVER SOUTHERN PEACH COBBLER

Found http://www.theslowroasteditalian.com/2011/09/southern-peach-cobbler.html

INGREDIENTS

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon 1
/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For Cobbler Topping

2 cups all-purpose flour 1
/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water

FOR SPRINKLING

3 tablespoons granulated sugar

INSTRUCTIONS

Preheat oven to 400°F (if you are using a dark or glass pan - 425°F if you are using a light color pan).

In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish.

Bake in preheated oven for 10 minutes. Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.

Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.

Top with ice cream if desired. Serve and enjoy!!

Fresh Peach Cobbler

Heavenly Recipes - My Grandmother’s Fresh Peach Cobbler
found on Facebook

Ingredients:
1/4 cup melted butter
1 cup flour 3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced
3/4 cup sugar

Directions:
1 Preheat oven to 350°.
2 Pour melted butter into an 8×8 pan.
3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4 Pour over melted butter.
5 Cover with peach slices.
6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

DIY Brownie Mix

1/2 C Flour
1 C sugar
1/3 C Cocoa
1/4 t salt
1/4 t baking soda
Add 2 eggs
1/2 C oil
1 t vanilla

Mix dry ingredients first, add eggs, oil and vanilla. Bake at 350 degrees for 20-25 minutes

Stuffed Cabbages

Found on Facebook in Heavenly Recipes

Ingredients

2 heads of cabbage
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice
1 egg
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt and Pepper to taste

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish.

I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn. Pour crushed tomatoes over Halupkys. Cover and bake approximately 75 minutes at 375º. Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour. Serve with tomato sauce.

Note from me: I will cut the recipe in half and chop the cabbage, avoid the boiling and rolling to save time. The result will be just as tasty.

CROCK POT MEATLOAF

Ingredients:

2 lbs ground beef
2 eggs, beaten
3/4 C milk
1 tsp salt
1/2 tsp pepper
3 slices bread, crumbled or torn into small pieces
1/2 C diced onion
1 envelope dry Ranch Dressing mix
1/2 C ketchup

 Directions:

Mix eggs, milk, salt, pepper, and bread crumbs. Allow to soften (about 20 minutes). Combine this mixture with ground beef, onion, ranch pack, and ketchup. Mound in a greased crockpot. Cover the top of the mixture with additional ketchup. Put the cover on and turn crockpot on high for 15 minutes, then reduce to low and cook for 7 hours. Enjoy!

Do Nothing Tornado Cake!

Found http://myincrediblerecipes.com/do-nothing-tornado-cake/

Ingredients

Cake-
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple

Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Instructions

Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple Pour into your baking pan and bake for 40-45 minutes or until golden brown

Poke several holes in the cake with the handle of a wooden spoon In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly Pour your topping evenly over your cake, slice, and enjoy!

BROWNED BUTTER PORK CHOPS WITH MUSHROOMS

https://iamhomesteader.com/recipes/recipe/browned-butter-pork-chops-mushrooms/

INGREDIENTS

4 tablespoons unsalted butter
2 garlic cloves, minced
3 thick-cut, boneless pork chops
1 cup mushrooms, sliced
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 cup all-purpose flour
1 to 1 1/2 cups whole milk (can use heavy cream)
Salt and pepper to taste 

INSTRUCTIONS

 In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced. Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F)

Remove the cooked chops to a clean plate and tent loosely with foil. Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked. Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste. (With the heat still on low) return the pork chops to the gravy for about 5 minutes.

Serve and enjoy!

MICROWAVE CARAMELS

Found https://www.spendwithpennies.com/6-minute-microwave-caramels/

SERVINGS: 36 CARAMELS
 PREP TIME: 10 MINS
 COOK TIME: 6 MINS
 TOTAL TIME: 16 MINS

INGREDIENTS

1/4 cup unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup (Karo Syrup)
1/4 teaspoon salt
1/2 cup sweetened condensed milk

OPTIONAL TOPPINGS

Salt
Chocolate

INSTRUCTIONS

NOTE: THIS MIXTURE GETS VERY HOT. ENSURE THERE ARE NO CHILDREN UNDERFOOT WHEN YOU MAKE THIS.

Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl). Microwave on high for 6-7 minutes, stirring every 90 seconds.

Pour into a small buttered dish and allow to cool completely. Cut into small squares. If desired, drizzle with chocolate and a sprinkle of sea salt.

RECIPE NOTES This was cooked in a 1000W microwave at 6 minutes and produced a soft yet chewy caramel. Nutrition calculated without salt or chocolate garnish.

Easy Pumpkin Pull-Apart Loaf

Easy Pumpkin Pull-Apart Loaf

This EASY Pumpkin Pull-Apart Loaf starts with canned biscuits for an easy breakfast recipe. It's like having pumpkin pie for breakfast!

Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes
Servings 8 servings Calories 117 kcal

Ingredients

3/4 cup pumpkin puree not pumpkin pie mix
1/2 cup granulated sugar divided
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 large egg
1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
1 teaspoon cinnamon

Glaze:

1/2 cup powdered sugar
1 teaspoon cinnamon
3 tablespoons heavy whipping cream or milk

Instructions

Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).

Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside. Open the can of biscuits and slice each in half horizontally.

Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture. Lay one slice of dough flat.

Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.

Bake for about 18-24 minutes, or until the top is golden and the center is cooked through. Cool before glazing.

Note: the center shouldn't be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.

To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve. Store loosely covered for up to 2 days.

Pineapple donuts

Pineapple donuts

Ingredients:

6 pineapple rings;
 1 cup flour+ ½ cup for dredging;
 2 tsp baking powder;
 1 ½ cup water;
 2 tbsp sugar;
 vegetable oil for frying.

 Instructions

Mix dry ingredients (1 cup flour, sugar, baking powder) together.

Add water and whisk to combine until no lumps left.

 Dredge pineapple rings in leftover ½ cup flour.

Dip into a batter, making sure it is covered from all sides.

 Fry pineapple donuts in preheated to 180C/350F oil for 2-3 minutes or until golden.

 Serve sprinkled with powdered sugar and drizzled with caramel sauce.

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake
Found on Facebook from Heavenly Recipes

 1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar 2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions :

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.

Old Fashioned Goulash

Old Fashioned Goulash!
Found http://myincrediblerecipes.com/old-fashioned-goulash/

Ingredients

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

Instructions

 In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat. Add garlic, onions, olive oil & until meat is fully cooked. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves Add only the cheddar cheese and mix until combined Add mozzarella right before serving ENJOY!

COUNTRY MEAT LOAF and MASHED POTATOES CASSEROLE

COUNTRY MEAT LOAF and MASHED POTATOES CASSEROLE

INGREDIENTS

 2 pounds ground beef
1/2 cup chopped onion
2 cloves garlic, chopped
1 can corn, drained
1/3 cup ketchup
1 teaspoon salt
1/2 teaspoon black pepper
Country Mashed Potatoes (recipe below)

INSTRUCTIONS

Preheat oven to 350°F and grease a 9x13inch baking pan.

In a skillet over medium heat, brown onions and garlic until aromatic and translucent. Add beef and brown. Drain juices. Add corn, ketchup, salt, and pepper and stir well.

Put the meat into the prepared baking pan and press down to spread out and form an even layer. Carefully spread Country Mashed Potatoes over the meat and smooth out.

Bake uncovered for about 30 minutes.


Country Mashed Potatoes

INGREDIENTS

6 pounds red potatoes, washed and cut into 2-inch chunks
Salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup heavy cream Freshly ground pepper

INSTRUCTIONS

Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over medium-high heat until fork tender, about 25 minutes. Drain the potatoes and return to the pot. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Season with salt and pepper and serve.

Tater Tot Taco Pizza

Tater Tot Taco Pizza

Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Servings: 8

Ingredients

30 oz bag tater tot crowns
1 lb ground beef
3/4 cup water
1/3 cup diced tomatoes
2 tbsp taco seasoning from 1 packet
1 tbsp minced onion
2 cups shredded cheese divided
2 tbsp taco sauce

Toppings:
1/2 cup shredded lettuce
1/2 cup crushed Doritos or tortilla chips
1/3 cup diced tomatoes
1/4 cup shredded cheese

Instructions

Cover the bottom and sides of a greased 12-inch cast iron skillet or oven-safe pan with tater tot crowns. Bake at 425° for 15 minutes.

While the tater tots are baking, brown the ground beef and drain the fat. Add water, diced tomatoes, taco seasoning, and minced onion. Stir and cook for 3-4 minutes, until thickened.

Remove the tater tots from the oven and flatten them with a spatula. Top with one cup of shredded cheese and the taco meat mixture. Drizzle with taco sauce.

Finish it off with another cup of shredded cheese. Bake for an additional 10-15 minutes at 425°. Remove from the oven and top with shredded lettuce, crushed Doritos or tortilla chips, diced tomatoes, and shredded cheese.

Easy Better-Than-Takeout Chicken Fried Rice

Found https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/# INGREDIENTS: 2 tablespoons sesame oil 2 tablespoons canola or vegetable oil 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) 3 green onions, trimmed and sliced into thin rounds 2 to 3 garlic cloves, finely minced 3 large eggs, lightly beaten 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) 3 to 4 tablespoons low-sodium soy sauce salt and pepper, optional and to taste DIRECTIONS: To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. Add the garlic and cook for 1 minute, stir intermittently. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats

Oven DENVER Omelet

Oven DENVER Omelet
Found on Facebook

Ingredients:

8 large eggs
½ cup of half and half cream
1 cup of shredded cheddar cheese
1 cup of finely chopped fully cooked ham
¼ cup of finely chopped green peppers
¼ cup of finely chopped onion

Directions:

Preheat the oven to 400° and grease a 9 inch square baking dish. Mix together the eggs and cream in a large bowl and mix in the cheese, ham, green pepper and onion. Pour the mixture in the baking dish and bake for 25 minutes.

Serve with some fresh fruit....wonderful!!

Irish Coddle

Irish Coddle

20 minutes active, 2 hours inactive to prepare
serves 4-6

INGREDIENTS

4 lbs potatoes, peeled and chopped
1 lb pork sausage
1 lb bacon, chopped
2 cups beef or chicken broth
1 bottle (12 oz) Guinness or dark stout beer (optional)
2 large onions, sliced
3 tablespoons fresh parsley, chopped
2 bay leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 300°F. In a large oven-safe Dutch oven, cook the bacon until crisp, about 5 minutes. Remove bacon to drain on paper towels; do not drain grease. Add sausages to pot and cook until golden brown on each side, taking care not to crowd pan. (You don’t need to cook them all the way through at this point.)

Remove to a plate and slice into pieces, once cool enough to handle. Reduce heat to low and whisk in flour. Cook for 2 minutes, just to remove the floury taste, whisking constantly.

Remove pot from heat and whisk in Guinness. (Note: if you don’t want to use beer, just use additional broth in its place.) Add half of the potatoes to the pot, followed by half of the onions, half of the garlic, half of the bacon, half of the sausages, half the parsley, one bay leaf, and season with salt and pepper. Repeat layers with remaining ingredients and season once more.

Pour broth over the top and cover with a tight fitting lid. Bake for a minimum of 2 hours, but it can stay in for up to 5 hours if you’d like. Enjoy!

Slow Cooker Crack Potato Soup

Slow Cooker Crack Potato Soup

Found http://12tomatoes.com/shared-slow-cooker-crack-potato-soup/

10 minutes active, 8 hours inactive to prepare
serves 6

 INGREDIENTS

1 (28 oz) package frozen shredded hash browns
4 cups low sodium chicken broth
1 (10 oz) can condensed cream of chicken soup
1 (1 oz) package ranch dressing mix
1 pound bacon, cooked and chopped
1 (8 oz) package cream cheese, room temperature
2 cups shredded cheddar cheese, divided
Chopped green onions, garnish (optional)

PREPARATION

Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix, and bacon into slow cooker.

Reserve ½ cup chopped bacon for garnish. Cover and cook on LOW for 8 hours.

15 minutes prior to serving, stir in cream cheese and 1 ½ cup shredded cheddar cheese. Stir until melted and creamy.

Garnish with reserved cheddar, chopped bacon, and green onions (if desired).