Cobbler

My NEW FAVORITE THING IN THE WORLD! I am telling you that I could eat this all day. I dream about it at night and dream about it during the day. If you are feeling like some cobbler, this is the one to make. I have used blueberries, and peaches and next I am going to do raspberries. SO GOOD!!!!!

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

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.

Salmon

Ingredients

1 cup uncooked long grain white rice
2 cups water
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
Directions

In a medium saucepan, bring the rice and water to a boil. Reduce heat
to low, cover, and cook 20 minutes.
Heat the garlic oil in a skillet over medium heat. Season the salmon
with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2
minutes on each side, until tender enough to break apart. Break salmon
into cubes with a spatula or fork. Mix in the tomatoes, garlic, and
lemon juice. Continue cooking until salmon is easily flaked with a
fork.
Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into
the skillet, and continue cooking 1 to 2 minutes, until well mixed.
Serve over the cooked rice.

** Per Sonnie**
I made this for dinner tonight and it was SO GOOD! Put it on your blog if you want. Its especially good for those who aren't big seafood lovers. Some changes I made were: instead of garlic oil I used vegetable oil with a few pieces of chopped garlic, instead of fresh tomatoes I used canned because that's what I had, and I would only use 1 tablespoon of parsley next time. Hope you like it!

Carol's Jello Salad

This is from my sister. I have to admit that I have never tried it, but I know it will be good. She swears by it and takes it to all parties. I will try it if you do....

Carol's jello salad

1 small package raspberry jello
1 small package cook and serve vanilla pudding
1 small jello brand tapioca pudding
12 oz cool whip
Frozen raspberries

Combine all 3 packages of jello in a saucepan with 3 cups of water. Bring to boil and boil for 3 minutes. Let set several hours or overnight in fridge. (I have done 1 hour and it turns out fine) before serving, stir in cool whip and raspberries.

Alternates: use orange jello and mandarin oranges, or use strawberry-banana jello with sliced strawberries and bananas.

Devil's steak sauce

I was feeling like I wanted to switch things up the other day and so I looked for something that would be very different from what we usually have. I knew I had some steaks so I went with that and found this AMAZING sauce to go with it. I love it!!! I almost can't think of ever having a steak again without this sauce. Try it, I promise you will love this one!

• 2 tablespoons raspberry jam
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato sauce
• 2 tablespoons malt vinegar
• 5 drops hot pepper sauce
• salt and freshly ground black pepper to taste

Directions

1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

**I only had fresh raspberries so I smashed those up to make 2 tbls and added about 2 tbls of white sugar with it. I liked the seeds in the sauce, it added something else to it.