Cobbler

I'm getting hungry just looking at this picture. I have vague memories of not liking cobbler as a child. I don't know why, because this could easily rank as one of my favorite desserts.

Fruit Cobbler

5-6 cups fresh fruit (I use a mix of fresh, frozen, and canned.  The last 2 times I've mixed together frozen blackberries,frozen blueberries, fresh strawberries, canned SOUR cherries, and canned peaches. As long as it measures 5-6 cups, use what ever single fruit or combination sounds good.)

2 c. flour

1/2 c. sugar

4 tsp. baking powder

1 tsp. salt

1/2 c. cold butter or margarine

1 cup cold milk

Topping:

2/3 c. sugar

1/4 c. cornstarch

1 1/2 c. boiling water

 Preheat oven to 350.

Arrange fruit evenly in 9X13 greased baking pan. In a bowl, combine flour, sugar, baking powder, and salt; cut in butter until crumbly. Stir in milk, just until blended. (sometimes, this is runny, and sometimes stiff. Its been fine no matter what the texture.)

Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour boiling water over all. Bake at 350 for 40-45 minutes, or until fruit is tender, and the topped nicely and lightly browned.

Serves: 12-16

Creamy Noodles

I really wanted to re-name this recipe, mostly because I think the name is boring. But "Heart Attack Noodles" doesn't sound so appetizing, even though that is nearly what they are with all the butter, cream cheese and sour cream in them. But oh buddy are they good. It was, at one point, a low fat recipe, but wheres the fun in that? and besides, I don't buy low-fat products for the most part, since they aren't really that great for you anyway. You decide how you want to make it.

Creamy Noodles

~ 8 oz. uncooked spaghetti

~3 cloves garlic, minced

~3 Tbsp. butter, divided

~6 oz. cream cheese (fat-free if you so choose)

~3 Tbsp. sour cream (again- low fat blah, blah)

~3 Tbsp. milk (need I say it?)

~3/4 tsp. salt

~1/2 tsp. onion powder

~1/4 tsp. Cajun seasoning

~1/4 tsp. pepper

~4 1/2 tsp. minced fresh parsley (or eyeball a bit of dried- I think I did a generous teaspoon)

Cook spaghetti according to package directions. Meanwhile, in a saucepan, saute garlic in 1 Tbsp. butter until tender. Add the cream cheese, sour cream, milk, seasonings, and remaining butter. Cook and stir over low just until smooth do not boil. (oops)) Remove from heat. Drain spaghetti; toss with cream sauce. Serve immediately. 

                           Serves :6

Roasted Vegetables

I love roasted veggies. Besides fresh, they are my favorite way to eat them. I stumbled across this recipe a few months ago, and it is fantastic!

You could change the vegetables too, if you wanted, I think asparagus, and zucchini would be great in here.

Roasted Veggies

(I didn't measure any of these vegetables, just eye-balled it)

1 1/2 c. fresh baby carrots

3 c. unpeeled , quartered red potatoes

1 medium onion cut into thin wedges

1 Tbsp. olive oil

1 tsp. dried basil

1 tsp. dried thyme leaves

1/2 tsp. garlic salt

1/4 tsp. pepper

14 oz. frozen green beans

Heat oven to 425.  Spray 15x10 pan with cooking spray.  In a large bowl, combine carrots, potatoes and onion.  Add oil, basil, thyme, garlic salt, and pepper; mix well. Spread evenly in pan. Bake at 425 for 20 minutes.

Remove pan from oven. Add green beans, toss to mix.

Return pan to oven; bake an additional 20-25 minutes, or until vegetables are tender.

 Yield: 6 (1-cup) servings