Individual Cobblers

Note: Cobbler is such a yummy dessert. We have been so lucky this year to get so much fresh fruit. I love this recipe for a girl's night or a couple's dinner.

Individual Cobblers

Ingredients
2 cups self-rising flour
2 cups sugar
2 cups milk
2 sticks butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Directions
Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few pieces of fruit on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack. Serve warm with vanilla ice cream.

TMTT: Celiac Disease

Note: I normally share recipes with you for Tempt My Tummy Tuesday, but I want to share with you a website that some of you may need. Recently I have discovered that quite a few of my friends are suffering with Celiac Disease. Because Celiac Disease affects 1 in 133 people, you probably know someone with this disease whether you realize it or not. So today I want to share a website that is a lifesaver for those of you with this disease.

www.betterbatter.org

This website features recipes, recent news, testimonials and even products you can buy. My friend, Kim, who has this disease told me that she tried the sandwich bread and "it's a lifesaver for someone who hasn't had bread in 3 years!"

While browsing the site I found recipes for a lot of appealing things:

Easy Chicken Parmesan
Pillsbury Cinnamon Roll Clone
Green Bean Casserole

You can follow them on Twitter Here.

For more great tips, tricks and recipes, join me at Tempt My Tummy Tuesday!

Chicken and Black Bean Enchiladas

Note: I love Mexican but every time I eat it at a restaurant I think... I could a week's worth of Mexican for this price!!!


Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can black beans, rinsed and drained
1 4-ounce can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves (optional)
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

Directions
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2 minutes. Add chicken and saute 5 minutes until golden brown and cooked through. Stir in black beans, green chiles and salsa. Simmer 5 minutes until sauce thickens and reduces. Remove from heat and stir in cilantro if using. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas for about 5 to 10 minutes until cheese is golden and gooey.

Deep Fried Oreos

While we were on vacation, we took the boys to the movies. The theater at the beach had quite the selection of snacks outside the norm of popcorn and raisinettes. They had deep fried Oreos and funnel cakes. I didn't let the boys these since they were charging premium prices and I assured we could make these at home for a fraction of the price.

Deep Fried Oreos

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

Freeze cookies for 3 hours. In 3-quart saucepan heat oil to 350 degrees F. While oil is heating, set up a cookie sheet with paper towels for draining.

In a medium-sized mixing bowl stir water into pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

Let cool slightly (about 2 minutes) before serving.


For more great recipes, join me in saying Happy Anniversary to Tempt My Tummy Tuesday and over at Lisa and Lana's place. Wish them a great day here: Tempt My Tummy Tuesday!

Cheddar Cheese Bread

Note:   This bread is easy to make and delicious to eat.   It goes really well with spaghetti or a pasta salad.    That is if it makes it to the table after you pull it out of the oven!

Cheddar Cheese Bread

Ingredients
1 large egg
1 cup milk
4 tablespoons unsalted butter, softened
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups all-purpose flour
11/4 cups grated Cheddar cheese

Directions
Preheat oven to 350 degrees. Grease two 81/2-by-41/2-inch loaf pans.  Mix the egg, milk and butter together until combined. Whisk together the dry ingredients, then alternate adding the dry ingredients and the cheese to the wet ingredients until combined. Bake for 55 minutes, or until a cake tester comes out clean.

Chocolate Covered Twizzlers

I saw this on Etsy in a food store! I would never have thought of putting this combination together and I'm still not sure if I think it is a good idea, BUT you know I am going to try it!!!

What do YOU think about chocolate covered Twizzlers???

Crockpot Sweet and Sour Chicken

Note: Now that I am working evenings at least night one a week, I am trying to use my crockpot to help out with supper even in the summertime! Now if I could just convince them to leave me some. Smile.

Crockpot Sweet and Sour Chicken

Ingredients
4 boneless, skinless chicken breasts
salt to taste
1 (15 oz) can pineapple slices (save the juice)
1/3 cup packed brown sugar
2 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 cup cornstarch

Directions
Spray chicken with nonstick spray. Place chicken in crockpot and sprinkle with salt. Arrange pineapple slices over top of chicken. In a bowl, combine pineapple juice, brown sugar, lemon juice, ground ginger and cornstarch. Mix well. Pour over the chicken. Cook on low for 4-5 hours.

Very good served with rice.