Peach Cobbler

I love that this recipe features canned peaches, I usually used my home canned peaches but store canned work just as well. So yummy on cold warm evenings....

Here's the recipe:

Preheat the oven to 350 degrees.

Fruit Mixture
1 29 ounce size can of sliced peaches in syrup
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Drain the juice into a saucepan. Mix a little of the juice with cornstarch to make a soft paste and add the paste to the rest of the juice. Add the spices. Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Pour the slurry and peaches into a small casserole dish.

Topping

1 egg
1/3 cup milk
4 tablespoons butter, melted
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
Spoon over the peach mixture so that the fruit is covered. Bake for 45 minutes or until the top is a golden brown. Serve hot or cold. We prefer it hot with vanilla ice cream.

Granny's Tamale Pie

Granny's Tamale Pie - Mamie Fox

(This is a recipe that was my Great Grandmother's and was passed down to me from my mom and grandma.)

Filling:

• 1 1/2 lbs ground beef
• 1 1/2 tbs chili powder
• 1 cup onion, chopped
• 1/4 tsp pepper
• 1 clove garlic, pressed or minced
• 1 can (15 oz) whole kernel corn
• 1/2 cup green pepper, chopped
• 1/2 cup corn meal
• 2 1/2 cups canned tomatoes
• 1 cup sliced olives
• 1 tbs salt
• 1 cup water

Brown Meat. Add onion, garlic, and green pepper. Cook until wilted. Add tomatoes, corn, salt, and chili powder. Simmer 5 min. Mix corn meal and water, then add to meat. Simmer 10 min. Add olives and pepper. Pour into casserole pan and cover with topping.

Topping:

• 1 1/2 cups milk
• 1/2 cup cornmeal
• 1 tsp salt
• 1 cup cheese, grated
• 2 tbs butter
• 2 eggs, beaten

Heat milk, salt and butter. Stir in cornmeal. Cook and stir until thick. Remove from heat. Add cheese and beaten eggs. Pour over the top of meat mixture.

Bake at 375 for 20 minutes or until topping is golden brown. Casserole can be made ahead and frozen. Add topping when you bake.

Monte Christo Casserole

Monte Christo Casserole - Pampered Chef (Spring/Summer 2001)

• 1 cup fat free milk
• 6 eggs
• 2 packages (12.5 oz) frozen French Toast slices, thawed (I just make my own french toast ahead of time using texas toast. You need 12 slices, however, with the texas toast you only use about 8)
• 8 oz deli ham, diced
• 8 oz deli turkey, diced
• 1 cup grated Swiss cheese
• 1 tbs powdered sugar
• 2 cups fresh strawberries, sliced
• 1/2 cup strawberry ice cream topping

Preheat over to 375. Heat milk in small bowl on HIGH 3 minutes or until hot. Whisk eggs in small bowl; add hot milk to eggs, whisking until blended. Cut french toast into 3/4 inch cubes; place in large bowl. Pour egg mixture over french toast cubes; toss gently; set aside. Dice ham and turkey. Grate cheese. Combine ham, turkey, and cheese in bowl and mix. Layer half the french toast cubes in a 9 x 13 pan. Top with half of meat and cheese mixture. Repeat. Bake 30-35 minutes or until golden brown and set in center. Cool 10 minutes. Sprinkle with powdered sugar. Slice strawberries and combine with strawberry topping. Cut casserole into squares and serve. Top each serving with strawberry mixture, if desired.

Best Ever Blueberry Cobbler

Best Ever Blueberry Cobbler - allrecipes.com

• 3 cups fresh blueberries (frozen also works)
• 3 tbs white sugar
• 1/3 cup orange juice
• 2/3 cup flour
• 1/4 tsp baking powder
• 1 pinch of salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 tsp vanilla extract

Prehart oven to 375. In an 8 inch square baking dish, mix blueberries, 3 tbs sugar and orange juice. Set aside. In a small bowl, throughly mix flour, baking powder, and salt. Set aside. In a medium mixing bowl, cream together butter and 1/2 cup sugar until fluffy and light in color. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded spoonfuls over blueberry mixture. Try to cover as much of filling as possible. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling. Serve with whipped cream or vanilla ice cream, if desired. This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet. If you need a 9 x 13 to serve a crowd, just double this recipe. Enjoy!

New Blog Creation

So I have finally done it. After many requests I have just decided that instead of emailing out my favorite recipes. I will just post them here on my new recipe blog. Those of you who want to follow and receive my updates in your email or on your dashboard, please sign-up to follow this blog. I have quite a variety of recipes in my "must have" cookbook which I will share with you. Enjoy the recipes and happy cooking! :-)