Lisa’s Creeping Cobbler

 Source: Lisa Love

Yield: 13”x9” pan

1. Melt in a 13”x9” pan:
• 1 cube butter (½ cup)
2. Spread in pan:
• 6 cups berries (fresh, frozen, canned)
• ⅓ cup sugar
3. Mix together for batter:
• 2 cups flour
• ⅔ cup sugar 
• 1 heaping tbsp. baking soda
• ¾ cup half & half (I subbed whole milk + 1 tbsp. melted butter)
• 2 tbsp. vanilla
4. Pour batter over berries. 
5. Bake @ 350* for 40 minutes, or until crisp.

Crispy Cobbler

 Source: Siguirimama on SL Forums

"I've got dessert, too.
I have lots of recipes that I like alot but for me to LOVE it, it has to be both scrumptious and super easy.
Crispy cobbler, though I know it's not a true cobbler."

Melt in an 8"x8" pan:

• ⅓ cup butter

In a bowl, mix:

• 1 cup flour
• 1 cup sugar
• 2 tsp. baking powder
• ⅛ tsp. salt

Add:

• ¾ cup milk

Spread in pan with melted butter:

• 3 cups fresh, frozen, or canned fruit (I love it with canned pears)

Pour batter over top

Bake 375º for 40 minutes or til golden and crisp.

Best served slightly warm with a little ice cream.  YUM.

Instant Pot Pork Carnitas

Source: Damn Delicious

Yield: 8 servings

Prep: 20 minutes

Cook: 45 minutes

Total: 1 hr 5 min

• 1 tablespoon canola oil (I use avocado oil)
• 4 lb. boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
• 1 cup beef broth
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lime juice
• 6 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• ½ tsp. cumin
• 1 ½ tsp kosher salt
• ½ tsp. freshly ground pepper

1. Set a 6-qt Instant Pot to high sauté setting.
2. Heat oil, working in 2 batches, add pork and cook until evenly browned, about 3-4 minutes.
3. Stir in all the remaining ingredients. Select manual setting, adjust pressure to high and set for 30 minutes.  Quick release.
4. Remove meat and shred using 2 forks.  Salt and pepper according to taste.
5. Optional: Preheat oven to broil. Put carnitas on a  baking sheet and broil until crispy and crusted, about 2-3 minutes.  Serve immediately.

Zuppa Toscana

 1 lb spicy Italian sausage (cash and carry)

2 cups cream

3 cups potatoes, peeled, cubed (2 ½ lb)

6 cups chicken broth

1 large onion, chopped

1/2 t oregano

pinch red pepper flakes

Salt and pepper

2 c Kale, more or less depending on preference

Brown the sausage and onions in a soup pot.

Add everything else but the kale, bring to a boil and then simmer until the potatoes are no longer crunchy.

Add kale, simmer tenish more minutes.

**my notes:  

• used bone broth  
• added more sausage and kale
• add 3 cloves garlic