Tuesday, July 28, 2009

Country Peach Cobbler (ice cream optional)

This Country Peach Cobbler is how I remember my mom making it. The dough rises from the bottom and gets carmlized and crunchy as it bakes. I made this about 45 minutes before we had to meet some friends. I was able to assemble in about 10 minutes and bake it in perfect time to be done. Everyone raved about it and even someone who declared he did not like peach cobbler. I give this 5 stars.
1/2 cup butter
1 cup white sugar
3/4 cup self-rising flour
3/4 cup milk
1 (29 ounce) can sliced peaches in light syrup

Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Tuesday, July 21, 2009

Lazy Lasagna

I tried this recipe for the first time on Sunday and it was AWESOME!! Okay, Stouffers is probably better, but this was super duper easy - I loved it!

1 lb. ground beef
1 (32 oz) jar spaghetti sauce
1 lb. cottage cheese
8 oz sour cream
8 oz uncooked lasagna noodles
2 (6oz) pkgs. sliced mozzarella cheese (8 slices)
1/2 C. parmesan cheese
1 C. water

Cook beef over medium-high heat until browned. Dreain any fat. Add spaghetti sauce and heat through.
In a separate bowl, combine: cottage cheese and sour cream. Blend well. Spoon 1 1/2 C. meat mixture in a 9x13 pan. Place 1/2 of the uncooked lasagna noodles over the sauce. Spoon 1/2 of the cheese mixture over the noodles. Add 3 slices of mozzarella (I just used shredded cheese), then 1/2 remaining meat sauce and 1/4 C. Parmesan cheese. Repeat layers starting with the noodles. Top with remaining slices of cheese. Pour water around sides of the pan. Cover tightly with foil. Bake at 350 for 1 hour. Uncover and bake another 20 minutes. Let stand for 15-20 mintues before serving.

Oreo Fudge Ice Cream Cake

This is a simple recipe that always amazes people that it is home made. No one ever figures out its made out of ice cream sandwiches. Our little secret! Very good for BBQs and summer birthdays. This recipe has become a summer tradition for my birthday in June.

1/2 c hot fudge topping warmed
1 tub cool whip thawed
1 pckg (3.9 oz) chocolate instant pudding
8 oreo cookies chopped coarsely in quarters
12 vanilla ice cream sandwiches

Pour fudge topping in bowl and add 1 CUP cool whip and whisk. Add pudding and stir til thick, add oreos and stir gently. Arrange 4 ice cream sandwiches side by side on a piece of 24" long foil. Top with half of pudding mix, and add another layer of sandwiches. Top with rest of pudding and last layer of sandwiches. Frost with rest of coolwhip, top and sides, and fold top and ends of foil to seal loosely. Freeze 4 hours.

Thursday, July 2, 2009

Enchiladas Verde

This was a really good spicy enchilada. Its different from the cream of chicken green chile kind I always make. I was pleasantly suprised.



2 chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 C Sour Cream
1 clove garlic
1 pinch salt
12 corn or Flour tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco (mexi Blend)
1/2 white onion, chopped
1 bunch fresh cilantro, chopped


In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. Add one cup of Sour Cream. Mix Well.
Fill or top tortillas with shredded chicken and cheese. Roll up and place in a Baking Dish. Then pour green sauce on top of Enchiladas. Top with crumbled cheese, chopped onion, and chopped cilantro. Bake at 375 for 15.

Striped Delight

I got this recipe from Kraft Foods. It is a quick and delicious summer dessert great for taking to a BBQ or block party!

Prep Time: 20 min. 

Total Time: 4 hr 40 min.

Makes: 24 servings 


35 OREO Cookies                                                                              

6 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

3-1/4 cups cold milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

PROCESS cookies in food processor (or place in gallon size ziploc bag and crush with rolling pin) until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened.


Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat. A little goes a long way!

How to Easily Cut Into Squares

Place dessert in freezer about 1 hour before cutting into squares to serve. (This really works but some people did not like the texture of the frozen cool whip.)

Special Extra

Drizzle each plate with melted BAKER'S Semi-Sweet Chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed OREO Cookies.