Blackberry Cobbler

This is a wonderful and delicious recipe that can be used with any other fruit, not just blackberries.  Sometimes I double the recipe which is easily done.  Thank you Pioneer Woman for your inspiration.  You can eat this alone or top with ice cream or even cream.

Ingredients:

• 1 stick Butter
• 1-1/4 cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

 Directions:

• Melt butter in a microwavable dish. 
• Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well.
• Then, pour in melted butter and whisk it all well together. 
• Butter a baking dish.
• Now rinse and pat dry the blackberries. 
• Pour the batter into the buttered baking dish. 
• Sprinkle blackberries over the top of the batter; distributing evenly. 
• Sprinkle ¼ cup sugar over the top.
• Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. 
• If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.  (I always do!! )

Honey French Dressing

I just love to make my own dressings because I know what is in it, and I can adjust the flavors to match what I want.  This is one of the best dressings I have ever made.  I got this recipe from Taste of Home.  I hope you enjoy it as much as I do.  I use it for a salad and to also dip my veggies in for a snack.

Ingredients:

• 3/4 cup honey
• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 3/4 cup vegetable oil

Directions:
In a blender or food processor, combine the first eight ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator in a canning jar or a glass jar you have saved from something else.  
 

Rhubarb Crisp

I love the rhubarb, anytime, anyway!!  But one of my favorite ways is in a crisp.  This is such a versatile recipe that you can really use any fruit.  This is quick and easy to make.  I hope you enjoy it as much as I do.

Ingredients:
5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup unbleached all purpose flour
2/3 cup quick cooking oats
1/2 tsp cinnamon
3 Tbls butter

Directions:

Place the chopped rhubarb in an 8" x 8" greased baking dish.
In a bowl, combine the brown sugar, flour, oats and cinnamon.
Cut in the butter with a pastry blender or two knives until mixture resemble coarse crumbs.
Sprinkle the above mixtur over the rhubarb, and pat down lightly.
Bake at 350° F for approx. 30 minutes or until the topping is lightly browned.
- See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

1.  Place rhubarb in 8x8 greased pan.
2.  In a bowl, combine the flour, sugar, oats and cinnamon
3.  Cut in the butter using your hands or a pastry blender
4.  Sprinkle over the rhubarb and then pat down with your hands.
5.  Bake at 350 degrees for about 30 minutes or until golden brown.

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

New Potatoes and Gravy

I had never had this recipe until the other day when Dean asked me to make something his Granny Florie used to make, new potatoes with gravy.  I searched and searched and found this recipe from Mark Sohn.  It was easy to make and he said tasted just like Granny's, which made me smile. :)  These are so good with other "country" foods like meatloaf, green beans and corn bread.

Ingredients:
3 pounds new potatoes, cut into 1-inch pieces
Water to cover the potatoes
2 teaspoons salt
2/3 cup flour
2/3 cup milk
1/2 stick butter
1 teaspoon pepper
1 teaspoon salt

Directions:
1. Prepare the potatoes for boiling. Place them in a saucepan and add water until the potatoes are covered. Add the salt. Bring to a boil, reduce the heat, and simmer the potatoes about 20 minutes, or until they are fork tender.
2. As the potatoes simmer, pour the flour into a medium-size mixing bowl. Slowly starting in the center, use a whisk to pour and mix in the milk. Do not pour the milk in all at once. At first, with a small amount of milk, the flour will ball up, get sticky, and then, as you slowly add additional milk, it will soften. Finally, it will be about the thickness of pancake batter. This is a cold roux. Now pour about half of the water from the potatoes into the cold roux and whisk.
3. With the potatoes still simmering, add the butter, salt and pepper, and then slowly pour the roux into the pot. Add just enough of the roux to thicken the water to the consistency of gravy. If the gravy is too thin, add more roux; if it gets too thick, add milk or water.

Taco Seasoning Mix

Making my own mix allows for me to know what is in my food.  This is a quick and easy recipe that can be stored in a jar and used at a later time.

Ingredients:
4 Tbls chili powder
3 Tbls and 1 tsp paprika
3 Tbls cumin
1 Tbls and 2 tsp onion powder
2 tsp salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp red pepper flacks
2 Tbsp corn starch

Directions:
1.  Mix all ingredients together.
2.  For each 1 lb of ground beef, use 2 Tbsp and 3/4 cup water.
3.  Like all other taco mixes: brown beef, drain, mix in seasoning and water, bring to boil, turn down heat and simmer for about 10 - 15 minutes.

** I like a stronger taste, so I use 3 Tbsp or more of seasoning.  Do what you like - there are no rules! :)

Self Rising Flour

Self Rising Flour

I only buy unbleached American grown and processed flour.  I like King Arthur and anything that is locally grown.  I also only use Rumford baking powder because it does not contain aluminum and it is a non GMO product.  So when I need self rising flour, I make my own.

Ingredients:
1 cup all purpose unbleached flour
1/2 tsp salt
1 1/2 tsp baking powder

Directions:
Mix all together and use.  This can easily be doubled for larger recipes.

Shrimp Sauce

Once again, I will say that I will make things from scratch because I try to stay away from processed foods that contain preservatives and other junk that we do not need to eat.  I love shrimp sauce on my homemade fried rice.  :)

Ingredients:
1 1/4 Cup Hellman's Mayo
1/4 cup Water
1 Tablespoon Contadina Tomato Paste (unseasoned)
1/2 teaspoon Garlic Powder
1 teaspoon Sugar
1 teaspoon Paprika
pinch of Cayenne
(You can also add a pinch of ground ginger and a little bit more of sugar to fit more of your likes.)


Directions:

• In a blender add Mayo, Water, Paste, Garlic Powder, Sugar, Paprika and cayenne if desired.  
• Blend until all incorporated.  
• Chill in the refrigerator for 4 hours or more to allow the flavor to set up.