Category Archives: recipes

Country Peach Cobbler

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1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)

 

  1. Preheat oven to 375F degrees
  2. Spray an 8 x 8 baking dish with nonstick cooking spray.
  3. Drain your can of peaches.
  4. Pour drained peaches into bottom of baking dish (spreading them out evenly).
  5. Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
  6. For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
  7. Then add in the cubed butter.
  8. Begin to “cut” it into the flour mixture.
  9. You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
  10. Then pour in heavy cream.
  11. Combine until all the flour mixture has become moist. It will be very thick.
  12. Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
  13. Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
  14. Bake for about 40 minutes.
  15. Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).

Recipe Notes

I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.

To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.

Simple Peach Cobbler Dump Cake from theslowroasteditalian.com

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1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F.  Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired. Enjoy!  serves 12

Strawberry Cake from Martha

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6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

italian tortellini salad from delightfulemade.com/

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10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese

  1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
  2. In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
  3. Store in an air-tight container for up to 1 week.

 

Mediterranean Skillet

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1 (14.5 oz.) can diced tomatoes with basil and oregano, drained

  • 1 (8 oz.) jar artichoke hearts, drained
  • 1 cup mushrooms, cleaned and chopped
  • 1 cup spinach, roughly chopped
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper, to taste
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté for 6-8 minutes, or until softened.
  • Add mushrooms and cook for another 5 minutes. Add minced garlic and cook for 1 minute, or until fragrant. Season with salt and pepper.
  • Stir in remaining olive oil, plus balsamic vinegar, and mix in diced tomatoes, artichoke hearts, olives, and sun-dried tomatoes, then season with oregano.
  • Addspinach to pan and cook for 5-10 minutes, or until heated through.
  • Sprinkle freshly chopped basil into the skillet and serve hot!

 

Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Recipe from seriouseats.com

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  • 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced crosswise
  • 2 teaspoons rice wine vinegar
  • 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
  • 1/2 teaspoon Japanese hot mustard
  • 1 small carrot, quartered and thinly sliced crosswise
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 scallion, white and light green parts only, chopped

  1. Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

  2. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

    3. In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

    4.Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.

Blueberry Breakfast Bake from 12tomatoes.com

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  • 3 cups fresh blueberries
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/2 cup slivered almonds, optional, plus more for garnish
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
  3. In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
  5. Transfer mixture to greased baking dish and place in oven.
  6. Bake for 30-35 minutes, or until oats are tender and cooked through.
  7. Serve warm, sprinkled with more almonds, and enjoy!

 

one pot black bean enchilada pasta from savorynothings.com

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  • 4 cups small pasta shapes
  • 1 can black beans
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 cup sweet corn
  • 1 can diced tomatoes
  • 1 cup enchilada sauce
  • 1-2 tbsp taco seasoning
  • 4 cups water or broth
  • 1/2 cup shredded cheddar plus extra to top (optional)
  • cilantro, cherry tomatoes, lime wedges to serve (optional)

  1. Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.

  2. Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.

 

one pot garlic butter parmesan mushroom pasta from savorynothings.com

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  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan

  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!

 

Cranberry Rosemary Cheese Spread from 12tomatoes.com/

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  • 1 (8 oz.) package cream cheese, softened
  • 4 oz. goat cheese, crumbled
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 1 tablespoon (2-3 sprigs) fresh rosemary, minced
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste
  • Ritz crackers, for serving
  1. In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
  2. Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
  3. Serve with crackers or sliced baguette and enjoy!