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.

Cranberry Bread

Source: 5Kidsin5Years/Sonlight

Put in a large bowl and whisk together:

• 4 cups flour
• 2 cups sugar
• 3 tsp. baking powder
• 1 tsp baking soda

Juice, and put into a 2 cup measuring cup:

• 2 oranges

Add:

• 2 tsp. zest from the orange peel
• 4 tbsp. melted butter

The juice, zest & butter should measure about 3/4 cup.  Add enough water to make it 1 1/2 cups.

Add:

• 2 beaten eggs

Stir together until just combined:

• wet & dry mixtures

Stir in:

• 2 - 3 cups cranberries (washed, dried, chopped)  
• 1 cup chopped nuts (opt.)

Bake in 2 greased loaf pans @ 350º for about 50 minutes, until a toothpick comes out clean.  

Hot Apple Breakfast

Source: Rebecca in CO

• 4 medium apples (peeled & sliced)
• 1/4 cup honey
• 1 tsp. cinnamon
• 1 T. butter
• 2 cups granola

Place apples in a crockpot.

Mix rest of ingredients together and add to crockpot.

Cook on low 7-9 hours.

Overnight Caramel French Toast

Yield: 4 to 6 servings

• 1 c. packed brown sugar
• 1/2 c. butter
• 2 T. light corn syrup
• 12 slices white or whole wheat bread
• 1/4 cup sugar
• 1 tsp. cinnamon, divided
• 6 eggs, beaten
• 1 1/2 cup milk
• 1 tsp. vanilla

1. Lightly grease a 13"x9"x2" baking dish.  
2. Bring brown sugar, butter, and corn syrup to a boil.  Remove from heat; pour into baking dish.  
3. Top with 6 slices bread; sprinkle with combined sugar & 1/2 tsp. cinnamon.  Top with remaining bread.
4. Beat eggs, milk, vanilla and remaining cinnamon.  Pour over bread.  
5. Cover and refrigerate overnight.
6. Remove dish from refrigerator; preheat oven to 350º.  Bake 30 to 35 minutes.  

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Buttermilk Cornbread

Source: Bethany, SL Forum

• 1/4 lb. butter
• 2/3 c. sugar
• 2 eggs
• 1/4 t. baking soda
• 1 c. buttermilk
• 1 c. cornmeal
• 1 c. unsifted flour
• 1/4 t. salt

Melt butter in large pan. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Add cornmeal, flour and salt. Stir until well blended. Pour into greased 8-inch square pan. Bake at 375 degrees for 30 minutes.

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.

Aztec Chicken

Source: Sonlight Forum

• chicken breasts (I used 6 half-breasts, skinless and boneless)
• 4 cups frozen corn
• 2 cans black beans (I rinsed and drained these)
• jar of salsa
• 8 ounces cream cheese 
• rice 
• cheddar cheese 
• nacho chips 

Boil chicken and cut into small pieces. In a slow cooker, layer in this order: corn, black beans, then chicken. Cover with salsa. Cook on low for 6 to 8 hours or high for 4. About 20 minutes before you want to serve, add cream cheese. Cook until melted. Serve over rice and top with cheddar cheese. Serve with chips on the side.

Janet's Note: Can serve on tortillas instead of rice.

Chloe's Virus Killing Soup

Source: Sonlight Forum, Chloe

• One chicken
• appx 15-30 cloves garlic, peeled and crushed 
• 1 Tbs salt
• 3-4 Thyme sprigs 
• Cayenne pepper (to taste. I use about a tsp)
• Fresh Rosemary sprigs

Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

• 1 large onion (coarsely chopped or sliced)
• 1 fennel bulb (sliced thin)
• 1 leek (sliced thin)
• 4-6 stalks of celery (coarse chopped)
• large red pepper (coarse chopped
• 1/2 lb. carrots (coarse chopped)
• 2 tbs olive oil
• 1/2 C good White Wine
• salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender. Frozen green beans Frozen peas zucchini flat leaf parsely (chopped) 1-2 cans chopped tomatoes with juice salt and pepper to taste Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste. No virus can withstand this soup. You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above. The next day add egg noodles and turn it into chicken noodle soup.

Corn Dog Casserole

Source: Sonlight Forums, Becca FL

• 2 pkgs (8 oz.) corn muffin mix (Jiffy)
• 1 can corn, drained (OR 1 cup frozen)
• 2 T brown sugar
• 2 eggs
• 1 cup milk (OR 1 c water + 1/2 c. powdered milk)
• 1 pack hot dogs, cut in thin slices

1. Combine cornbread mix and brown sugar.
2. Add milk and eggs, mix well.
3. Stir in corn & hot dogs.
4. Pour into a greased 13x9" pan.
5. Bake for 25-30 min at 400º.

*can add 2 T diced onions.

Italian Sausage with Bow Ties

Source: Sonlight Forums, Nancy (blestwith3)

• 16 oz. bow tie pasta
• 1 lb. bulk Italian Sausage
• 1/2 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 tsp. crush red pepper flakes (to taste, or omit)
• 2 cans Italian stewed tomatoes, drained and chopped (or 1 can diced, 1 can stewed)
• 1 1/2 cups heavy whipping cream
• 1/2 tsp. salt
• 1/4 tsp. dried basil

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch Oven, cook the sausage, onion, garlic, and pepper over med heat until meat is no longer pink.  Drain.
3. Stir in tomatoes, cream, salt, and basil.  Bring to a boil over med heat.  Reduce heat and simmer, uncovered, for 6-8 min or until thickened, stirring occasionally.
4. Drain pasta and toss with the sausage mixture.  Garnish with Parmesan cheese.

Hearty Breakfast Cookies

Source: Sonlight Forum: SchoolinatHome

• 1/2 cup butter (can sub 1/2 of butter with applesauce)
• 1 cup peanut butter (creamy or crunchy) (I use 1/2 c. pb & 1/2 applesauce to lower the fat)
• 1 1/3 cup packed brown sugar (or sucanat)
• 2 tsp. vanilla
• 2 eggs
• 1/3 cup buttermilk (or water)
• 1 cup flour (all purpose or ww)
• 2 cups rolled oats
• 1/2 cup wheat germ (or flaxseeds)
• 1 tsp. salt
• 1 tsp. cinnamon
• 2 tsp. baking soda
• 1 cup raisins (or craisins, dried blueberries, etc.)

1. Beat together butter, pb, sugar & vanilla.  
2. Add eggs and buttermilk, beat until smooth.
3. Mix together dry ingredients and stir into the first mixture.
4. Stir in dried fruit.
5. Drop by ice cream scoopfuls on a greased cookie sheet an flatten slightly. (These do not spread during baking, if you don't flatten, you will have cookie balls!)
6. Bake at 350º for 18-20 minutes.

These make a nice moist cookie.  If you have any left to store, be careful of plastic bags as they will get too moist.