Recipes

[QPrincess]

Southern Peach Cobbler

Peach cobbler made with fresh peaches, cinnamon, brown sugar, and a little half and half to make the crust rich and delicious.

Peaches

• 4 cups peach slices 
• 1/2 cup water 
• 1/4 cup brown sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp vanilla

Crust

• 1 1/2 sticks unsalted butter
• 1 1/2 cups self-rising flour*
• 1 1/2 cups granulated sugar
• 1 1/2 cups half-and-half 

Heat oven to 350. Put butter in 9 x 13 - put in oven till butter melts then remove.

1. Cook peach slices in water with brown sugar, cinnamon, nutmeg, and vanilla until boiling then turn down to a simmer and cook for about 5 minutes.
2. Stir together flour and sugar, then stir in half-and-half . Slowly pour the batter into the melted butter but do not stir.
3. Gently pour peaches and accumulated juice over the batter. No stirring!
4. Bake at 350 for about an hour or until crust is golden brown.

 

• Be careful not to over-bake the cobbler. 
• Serve warm or at room temperature. 
• Store the peach cobbler in the refrigerator for up to 5 days.

I have had this recipe for many years and do not recall where I got it. I have not made it in a while so I hope this works for you. I think I will make it again when we have fresh peaches in the store.

I recall, over the years, when there would be 20 +or more recipes posted every month by many contributors. I think we are up to about 17 but 4 of them are mine and I honestly have no intention of taking over here. I'd love to hear from lots of posters.

Next Ingredient: Mushrooms

[walker]

@QPrincess ....unfortunately, for whatever the reason, we have lost a lot of good posters here.  Maybe some are just running out of recipes to share...😉.  My biggest problem is thinking of the "next ingredient"...ha.   We'll keep hoping more will join us and share good recipes...tried or not.  I love using a slow cooker....fix early and when I am too tired to cook later....dinner is ready!  

Slow-Cooker Beef Burgundy*

6 bacon strips, diced 

1 boneless beef chuck roast (about 3 lbs.), cubed

1 can beef broth, undiluted

1 small onion, halved and sliced

1 medium carrot, sliced

2 tablespoons butter

1 tablespoon tomato paste

2 garlic cloves, minced

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 lb. fresh MUSHROOMS, sliced

1/2 cup burgundy wine or beef broth

5 tablespoons all-purpose flour

2/3 cup cold water

Cook bacon strips over medium heat until crisp.  Remove to paper towels.  In the drippings, brown beef; drain.

Place beef and bacon in 5 qt. slow cooker; add broth, onion, carrot, butter, tomato paste, garlic , thyme, salt, pepper and bay leaf.  Cover and cook on low until meat is tender, 7-8 hours.  

Add MUSHROOMS and wine (or additional beef broth).  Combine flour and water until smooth; gradually stir into slow cooker.  Cover and cook on high for 30-45 minutes or until thickened.  Discard bay leaf.  Serve with noodles and fresh parsley, if desired.

* A Taste of Home recipe by SM of Indiana

NEXT INGREDIENT ..... AVOCADO

[walker]

OK, no takers for avocado so I will post a salad recipe I really like.  I usually shy away from recipes with a lot of ingredients but this one is worth it.  It does make enough for 12-16 people so good for a potluck.  Summer picnic time!

Southwestern Spiral Pasta

1/2 cup lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper (I did not use)

1/2 teaspoon salt

1 pkg. (16 oz) uncooked spiral or cavatappi pasta

1 1/2 cups fresh or frozen whole kernel corn (thawed)

1 can black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 or 2 cans (2 1/4 oz) sliced ripe olives, drained

1 green pepper, finely chopped

1 red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 ripe AVOCADO, peeled and sliced

Whisk the first 8 ingredients until blended. Cook pasta according to package directions.  Drain pasta; rinse with cold water.

In large bowl, mix pasta, corn, beans, tomatoes, olives, peppers and onions with 1/4 cup cilantro.  Pour dressing over the salad; toss to coat.  Refrigerate until serving.

Before serving, top with AVOCADO and remaining cilantro.

NEXT INGREDIENT .... HONEY 

[candys mine]

    MILK AND HONEY QUICKBREAD

1 cup Milk

2/3 cup Fragrant Honey.  (wild flower or other blossom honey)

1/4 cup (1/2 stick) Butter

21/2 cups All-purpose flour

2 teaspoons Baking Powder

1 teaspoon salt

2 large eggs

1/2 cup chopped pistachios or pecans

Method:   Adjust oven rack to Top Third position; preheat oven to 350f.

Coat 9x5x3-inch loaf pan with vegetable spray.

Heat milk, honey, and butter in medium saucepan until honey is dissolved; set aside to cool.

Thoroughly mix flour, baking powder and salt in a large bowl.

Whisk eggs into Cooled milk mixture until blended.

Pour Liquid Mixture over dry ingredients, add chopped pistachios, and fold in with rubber spatula Just Until Combined; Do NOT Overmix.

Spoon batter into prepared pan, smoothing it on top.

BAKE for 50 minutes or until tester comes out clean.

Turn out onto rack and allow to cool.

Makes 1 loaf.

I have used Wildflower honey and some sourced from Raspberry BLOSSOM and Blueberry BLOSSOM, NOT flavoured with the FRUIT!

This makes a dense but delicate tasting tea bread. 

Slice Thin to let the fragrance of the honey and finely chopped nuts come to the fore.

NEXT INGREDIENT: BUTTERMILK

[RespectLife]

BLUEBERRY BUTTERMILK CORNBREAD

Serves: 8

Blueberry Buttermilk Cornbread recipe is full of fresh sweet blueberries, It's a classic buttermilk cornbread kicked up and makes a great side dish, breakfast or dessert.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅓ cup brown sugar
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• ⅔ cup buttermilk
• 2 cup blueberries
• 3 tablespoon vegetable oil for pan

Instructions

1. Preheat oven to 450 degrees F
2. Spread 3 tablespoon vegetable oil in 9x9 inch pan or 9 inch round cast iron skillet.
3. Mix cornmeal, flour, sugar, baking powder and salt.
4. Beat eggs and buttermilk.
5. Add egg mixture to flour mixture and mix until just combined.
6. Fold in blueberries until just combined. Try not to over mix.

1. Bake at 450 for 20 to 25 or until brown.

*I use fresh blueberries....SO good.  If using frozen, I'd suggest to thaw and dry.....shake them in a flour dusting.

NEXT:

ANY CROCK POT RECIPE

[QPrincess]

@RespectLife I went to the grocery store yesterday just to buy some cornmeal as I plan on making the Blueberry Buttermilk Cornbread and had everything but the cornmeal. Thanks for sharing.

[AngelWings64]

Slow-Cooker Olive Garden® Chicken Pasta

1 pound chicken breasts                                         

1 bottle (16 ounces) Olive Garden® Italian dressing         

8 ounces cream cheese, cut into 8 pieces                 

½ cup shredded Parmesan cheese [divided: ¼c. & ¼c.]

¼ teaspoon ground black pepper

1 box (16 ounces) penne pasta

Place chicken breasts in slow-cooker.  Pour Italian dressing over top.  Place cream cheese pieces over chicken.

Sprinkle top with ¼-cup shredded Parmesan cheese & ground black pepper.  Cook on LOW for 6 - 8 hours or on HIGH for 4 - 5 hours.

About 20 minutes before chicken is done, cook penne pasta according to package directions to al dente.  Drain well, reserving ½-cup cooking liquid.

Shred the cooked chicken breasts & stir into sauce mixture.  Add cooked, drained pasta & mix gently until well-coated with sauce mixture.  [If sauce is too thick for your preference, slowly add the reserved pasta water, about 2 Tablespoons at a time, until desired consistency is reached.  To serve, sprinkle top with remaining ¼-cup shredded Parmesan cheese.

NEXT INGREDIENT: Spinach or Baby Spinach, fresh or frozen