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.

Chocolate Mousse Pie with Joe-Joe's Crust

Source: Trader Joe's Cooking Blog

Serves: 12

Prep and Cook Time: 15-29 minutes, not including chill time

Chill Time: 4 hours or overnight

Ingredients

• 28 Joe-Joe's Cookies (2 rows out of the package) (Or sub Oreos)
• ¼ cup melted unsalted butter (10-20 seconds in microwave or low heat on stove)

Filling

• 12 oz Semi-Sweet Chocolate Chips
• 14 oz Coconut Milk (light or regular, or coconut cream)
• 4 T. pureed Avocado

Instructions

• Preheat to 350º
• Crush cookies in a food processor until fine crumbs. Pour melted butter and pulse until combined.  Press crumbs firmly into a pie plate, using a glass to press and compact 
• Bake crust for 5-7 minutes.  Cool completely.
• Melt chips on stove or microwave. (Zap for 1 min and then in 30 sec increments, stirring in between, until smooth.
• Immediately blend for 20-30 seconds in blender until smooth: coconut milk, avocado and melted chocolate
• Put filling in crust, chill for 4 hours or overnight.  
• Optional: Serve with whipped cream and/or strawberries.

Dutch Baby Batter

Source: Ray Walker (Owner Walker Bros. The Original Pancake House)
Yield: Four 8" pancakes or two 12" pancakes

• 4 tsp. clarified butter
• 8 oz. skim milk
• 4 oz. heavy whipping cream
• 12 large eggs
• 1/2 cup powdered sugar
• 2 cups flour
• 1 tsp. salt
• dash nutmeg

Directions:

Mix milk, cream, and eggs in a large bowl using a wire whisk.  Mix in the sugar then the flour until there are no lumps. Add the salt and nutmeg, mix until smooth

Place 1 tsp. of clarified butter (non-clarified butter will burn) in an 8" Teflon coated warm skillet.  Let butter melt and move skillet to have butter coat entire cooking surface.  Pour 10 oz. of batter into the skillet and place into a 400º preheated oven.  Let cook for 8-10 minutes in a convection oven or 25-30 minutes in a conventional oven until it is nicely browned.  As the edge of the Dutch Baby firms up and rises at at least and edge higher than the pan, gently spin it in the pan to loosen any friction and encourage a higher rising edge.  It may rise as high as 8", so plan your oven space accordingly.

This recipe yields 4 Dutch Baby pancakes using 8" skillets.  You may cook 2 at a time in the oven, paying close attention to the color and cooking.  You may also cook a larger Dutch Baby in a 12" skillet using twice the butter and batter.

Apple Pancake "My Signature Recipe"

Source: Richard Walker  www.richardwalkers.com 
Yield: 2 pancakes, 2-4 servings

• 1 c. water
• 1/2 cup whipping cream
• 4 tsp. skim milk powder
• 6 eggs
• 1/2 cup confectioner's sugar
• 1 3/4 cups flour
• 2 tsp. salt
• 1/16 tsp grated nutmeg
• 1/2 cup clarified butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 
  
• 2/3 cup superfine sugar mixed with 2 tsp. ground cinnamon

1. Whisk together water, cream, and milk powder.  Beat eggs and whisk into water mixture. Add confectioner's sugar, flour, salt, and nutmeg and beat to remove lumps.
2. Heat the butter in a 10 inch, heavy bottomed, Teflon, oven-proof skillet.  Add half the apples and sauté over low-medium heat for 2 minutes.  Sprinkle with half the sugar-cinnamon mixture and cook over medium heat until apples are browned and glazed. 
3. Pour half of batter over apples in skillet.  Bake apple pancake in preheated 400º oven for 18 minutes until pancake is puffed around sides, golden, and firm in the center.  Remove immediately from  oven.  Place a dinner plate over the skillet.  Carefully and quickly flip pan upside down over plate so pancake comes out apple-side up.
4. Repeat with the remaining ingredients to make second pancake.

Baked Beef Stew

• 1 lb. beef, cubed
• 3 T. olive oil
• 2 T. flour
• 3 large carrots
• 1 turnip
• 1/2 lb. new potatoes
• 14.5 can diced tomatoes with Italian herbs
• 32 oz. beef broth

1. Brown beef in oil with flour, add to a 13"x9" pan.
2. Chunk up carrots and turnips, add to pan.
3. Add potatoes, tomatoes, and broth.
4. Bake at 350º for 1 1/2 hours or until beef is tender and broth has thickened.

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.  

Mock Heath Bars

• 1 package graham crackers
• 2 sticks of butter (1/2 lb.)
• 1 cup brown sugar
• 12 oz. chocolate chips
• 1 cup chopped pecans

1. Preheat oven to 400º.
2. Line cookie sheet with parchment paper or foil and spread crackers to cover the entire pan.  
3. Melt butter and sugar, boil for 3 minutes.
4. Pour over crackers and bake for 7 minutes.
5. Remove from the oven and sprinkle with chocolate chips.  Let sit until they melt, then spread out and sprinkle with nuts.
6. Cool, break into pieces and keep in an air tight container.  

Scotcheroos

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 4 1/2 cups Rice Krispies
• 6 oz. butterscotch chips
• 6 oz. chocolate chips

Combine corn syrup and sugar in a saucepan.  Bring to a boil and remove from the heat.  Stir in peanut butter, then add Rice Krispies.  Mix well an press into a greased 13"x9" pan.  Melt the chips in a double boiler and spread over the bars.  Let cool, and enjoy.  

Cool Veggie Pizza 

*Version 2

Source: Pampered Chef

Yield: 10 servings

• 1 - 8 oz. package refrigerated crescent rolls
• 1 - 8 oz. package cream cheese
• 1 T. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and pepper to taste
• 2 cups assorted veggies: broccoli, cauliflower, cucumber, green or red peppers, green onions, mushrooms, carrots, zucchini, tomato, yellow summer squash

1. Preheat the oven to 350º.  Roll out the rolls, arrange and press seams shut. Roll out to a 12" circle.
2. Bake 10-12 minutes until golden brown, cool completely.
3. Combine cream cheese and spices, spread over crust.
4. Coursely chop or slice veggies, arrange over cream cheese mixture.

*Version 1 is almost the same, but uses a package of dry Italian salad dressing instead of the spices and also has grated cheddar sprinkled over the finished pizza.  

Afgans

Source: Ann Taylor

Mix together in order:

• 14 tbsp. butter
• 1/2 cup sugar
• 1 1/4 cups flour
• 1/4 cup cocoa
• 1 1/4 cups cornflakes

Drop by teaspoonfuls onto a greased cookie sheet.

Bake for 15 minutes at 350º.

Cheese Delight

Preheat oven to 350º.

Mix until creamy:

• 16 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 egg yolk (reserve white)

Line the bottom of a 13"x9" pan and press out the perforations:

• 1 package (8 oz.) crescent rolls

Spread cream cheese mixture over the the rolls, and top with:

• 1 package (8 oz.) crescent rolls

Beat reserved egg white until frothy, and top rolls with it and 1/4 to 1/3 cup sugar.

Bake for 20-25 minutes until golden brown.

Dutch Babies

Source: Progressing Pilgrim, SL Forum

Amounts depend on cast iron skillet size.

3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour

Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)

Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.

Pulled Pork

Source: Janet (5kidsin5years) SL Forum

In my little town in MO where I came from there is a little lady who is barely 5 feet tall (and about as wide, God love her!) and she is one of these awesome cooks! Her name is Marie and she is the one you always ask "What did YOU bring to the bake sale today, Marie?" and then after she tells you, you go buy it! LOL. Every Labor Day she makes a ton of this pulled pork and her women's group sells it at this local fair for profit for their group. Everybody knows to get to her booth for lunch. And she gave out the recipe (can you believe it? Hooray for us!).

This has SUCH a good flavor and I love it that it's pretty cheap to make and you can start it the day before. Great for large gatherings (doubled), pot luck suppers, or an easy meal to start on a Sat night and can be ready for company after church. Goes GREAT with cole slaw and chips and is a real treat.

4# pork shoulder or trimmed beef or pork roast
2 tsp salt
1 onion chopped or some onion powder
2 cups ketchup of BBQ sauce
8 oz taco sauce (I'm not talking about salsa)
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp worch sauce
1 tsp liquid smoke
1 tsp oregano
1 tsp black pepper
1 Tbsp DRY mustard
1 tsp garlic powder

Night before, put meat and salt in crockpot 8-10 hours on low. Drain next morning and debone and gently shred the meat (it will be tender!). Cook another 2-6 hours with all other ingredients mixed in (ok, this will smell fantastic!) but watch so that it doesn't burn. If sauce is thin, remove lid last 2 hours. Serve on buns. Freezes well

When pork shoulders are on sale I buy one like I did last night (.98/pound for a pork picnic roast or something like that..they go even cheaper than this at times). It was about 9# so I'll double this recipe and freeze some or serve a crowd with it.

I often make this when I need to take a meal to a friend. No matter how big her family is, doing a 9# roast will serve her family and mine. Many times I will freeze some of it in muffin cups for a couple hours till hard, then remove from muffin tin and drop the serving sized portions into a ziploc. That way when somebody wants a good meal, its easy to pop one in a bowl in the microwave with a paper towel over it and in seconds you have a delicious pulled pork sandwich!

Hope many will enjoy this!

By the way, you can always serve extra taco sauce for the adults who want it spicier. My sil is one of those types so I bought extra hot taco sauce for her. I made this last summer, froze it, and took it up to their cabin in North Carolina. Just warmed it back up in the crockpot and it was a great meal for the crowd that came in from skiing on the lake, without heating up the cabin much. And on the other hand, if your kids don't like any spice at all, leave out the taco sauce or cut the amt in half. Will still be good I'm sure, but the amt here doesn't make it 'spicy' by any means. I think I use a 12 oz bottle of taco sauce for an 8# roast.

Mrs. Ringle's Brisket

Source: OAMC

• 4 to 6 lb. brisket
• 1 T. prepared mustard
• 1 envelope dry onion soup mix***

Place brisket fat side up in crockpot.  Don't add liquid.  

Cover with mustard and soup mix.

Cook on low overnight.

Remove from crockpot, allow to cool.  

Peel off fat and discard.  

Slice meat.  

Thicken juices with a roux to make gravy.

Freeze in a 1 gallon ziploc bag.

To serve: Thaw, heat through.  Serve with mashed potatoes.

***Copycat onion soup mix: 

• ¼ cup dried onion
• ½ tsp. better than bouillon
• 1 tsp. onion powder
• ⅛ tsp. brown sugar
• Pinch paprika
• Pinch pepper

Seven in One Casserole

Source: Gretchen Garza

Layer in a 13"x9"pan:

• 1 cup uncooked rice
• 16 oz. corn
• 1/2 diced green pepper
• 1 lb. ground beef, browned & seasoned 
• Medium onion, sliced
• 16 oz. stewed tomatoes
• 16 oz. V8 Juice
• 1/2 tsp. sugar
• 6 slices American cheese 

Cover and bake at 350º for 1 1/2 hours

Rice Cooker Mac 'n Cheese

Source: Wolfgang Puck

I made the best Mac 'n Cheese in my rice cooker! Here's another trick for your rice cooker! This recipe is from Wolfgang Puck, and it got unanimous thumbs up here. I like it even better than the crockpot mac 'n cheese.

Creamy Macaroni and Cheese

• 2 cups macaroni 
• 1 cup chicken stock (or water + 1 tsp. Better Than Bouillion)
• 1 cup heavy cream
• 1 1/2 cups (6 oz.) shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) 
• 2 tablespoons butter 
• 1/2 teaspoon salt and pepper 
• pinch of cayenne pepper

Directions

1. Place pasta and liquids into rice cooker. Close lid and press cook. 
2. When pasta goes to keep warm, add the other ingredients, stir with paddle. 
3. Close lid and keep on warm till ready to serve. Stays terrific for hours!

My notes: I used chicken broth, not water. A mixture of cheeses makes it turn out with a full, rich flavor. I use part cheddar, part Monterey jack (or mozzerella) and then whatever odds and ends of different cheeses I have in the frig. I double this recipe.

Happy cooking!

*Instant Pot: pasta and liquids in the pot, 4 minutes on high, quick release.  Stir in remaining ingredients, enjoy.

Doris' Favorite Appetizer

• 12.5 oz can chicken (waterpacked premium chunk breast from Costco)
• 1 small can diced green chiles (chop smaller)
• 16 oz. cream cheese
• 12-16 dashes Worchestershire sauce (more or less to taste)

1. Drain chicken, shred with a fork.
2. Mix shredded chicken with cream cheese, and add all the rest of ingredients.
3. Chill.
4. Serve with crackers. (Keebler Club)

Tortilla Rollups

Source: Doris

• 1 package burrito size flour tortillas
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheese (use more, about 3/4 cup)
• 1 yellow pepper (or orange)  chopped fine
• fresh parsley (handful, chopped fine, not too much)
• 1 small can black olives, chopped (can use less)

1. Mix all ingredients.
2. Spread on a tortilla, rollup.
3. Wrap tightly in plastic wrap and refrigerate.
4. Unwrap and cup into slices.

Hot Fudge Pudding Cake

Source: Pam Thomas

Preheat oven to 350˚.
Measure into bowl:

• 2 cups flour
• 1 1/2 cups sugar
• 1/4 cup cocoa
• 4 tsp. baking powder
• 1/2 tsp. salt

Blend in:

• 1 cup milk
• 1/4 cup oil
• 2 tsp. vanilla

Pour into a greased 13"x9" pan.

Stir together:

• 2 cups brown sugar
• 1/2 cup cocoa

Sprinkle over batter in pan. 

Pour over all:

• 3 1/2 cups hot tap water

Bake for 1 hour.

Serve hot; cut into squares and invert onto plates, top with ice cream and spoon extra sauce over.

Heavenly Chocolate Cake

aka Texas Sheet Cake

Sift together:

• 2 cups sugar
• 2 cups flour

Bring to a boil:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa

Pour over sugar and flour.  Beat.

Add:

• 2 eggs
• 1/2 cup buttermilk 
• 1 tsp. baking soda (dissolve in milk)

Blend well and pour into a 15"x10" jelly roll pan.

Bake 20 minutes in a 400˚ oven.  

Prepare frosting while cake is baking.

Frosting

Bring to a boil:

• 1/2 cup butter
• 6 tbsp. milk
• 1/4 cup cocoa

Pour hot mixture over 1 box (4 cups) sifted confectioners sugar.  

Optional: Blend in 1 cup chopped nuts.

Spread on hot cake, as soon as it comes out of the oven.