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.

Peanut Butter Squares

I found this one the other day while looking in my recipe box. I had totally forgotten about them and feel in love with them again. SO EASY to make and so so good.

1/2 cup butter
2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1 c. peanut butter
12 squares bakers semi-sweet baking chocolate (I like 1/2 semi-sweet, 1/2 milk chocolate)

line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan.

Melt butter, stir in sugar, crumbs and peanut butter, mix well. Spread mixture into prepared pan.
Melt chocolate until smooth. Cool slightly, then pour over peanut butter miture in pan. Cut partially through mixture to mark 48 squares. refrigerate 1 hour or until set. Lift from pan using foil handles. Cut all the way through mixture into squares.

Taquitos and Burritos

I got this from Rachael Ray. They were really good. My kids LOVED the taquitos but didn't really love the burritos as much. I didn't have any adobo paste so that may have made the difference. This was a 30 minute meal, but with prep time it took about 1 hour. I will be making these again though.

For the taquitos:

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

For the dipping sauce for burritos and taquitos:

• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon sugar
• 1 tablespoon chili powder, a palm full
• 1 1/2 teaspoons ground cumin, 1/2 a palm full
• A pinch ground cinnamon
• Salt and freshly ground black pepper
• 1 (28-ounce) can fire roasted crushed tomatoes

For the burritos:

• 8 (8-inch) flour tortillas
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 pounds ground pork
• 1 small zucchini, grated
• 2 cloves garlic, grated or finely chopped
• 2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
• Salt and freshly ground black pepper
• 1 (19-ounce) can black beans (recommended: Progresso)
• 2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
• 1/2 head iceberg lettuce, or 1 heart romaine, shredded

Directions

Preheat oven to 425 degrees F.

For the taquitos:

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

For the sauce:

Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.

For the burritos:

Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.

Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.

Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

Pretend Salsa

This is what I make when I am craving salsa. It is not true salsa, but it is SO easy and it hits the spot for me. It makes a lot so be ready, but don't worry, you can eat it all!

1 can kidney beans
1 can black beans
1 can yellow corn
1 can white corn
1/3 cup red onion
1 Tbs. basil
8 roma tomatoes chopped in chunks
1 medium bottle Italian dressing

Drain and rinse all the canned items, then add the remaining ingredients. Mix well.
You can eat it right away, but I like to chill it for a while first. So good. I have some in my fridge right now!