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Saturday, August 27, 2016

Homemade Ketchup



makes 4 cups

5 lbs fresh tomatoes
2 lb onions- chopped- use sweet onions- yellow onions
4 tablespoons evoo extra virgin olive oil
4 tablespoons tomato paste
1 cup apple cider vinegar
dash of paprika 
1/3 cup splenda brown sugar- - have also used 1/8 cup  pure honey instead-can also use agave sugar- I am still learning measurements with that (one time I used maple syrup- improvise)
clove of garlic is also optional too 
several dashes -dash of salt to taste 
if you want it spicy a jalepeno pepper or tabasco sauce
can also add garlic and a - see its all what I have in the kitchen 

chop up the onion and stick in skillet- brown it on up..meanwhile take the tomatoes and blend em up and make em a soup- now some will use canned tomatoes if you do reserve the juice to make it thicker. blend in all the other ingredients and add the onions- smoothing it out-   If you want it spicy -now is when you add the tabasco or the pepper and blend more. Pour back into onion pan- bring to a boil until its all and simmer for about an hour- now you can also do it in a crockpot but takes a few hours to let it soften and simmer. 
Pour into a sealed container or containers and let chill overnight to get tasty. Should last at least 1  month- have had larger batches last up to 2 months- is freezeable too if you want to use as sauce for sloppy joes, etc.  I am not an expert, I just cook and eat and feed my kids healthy choices.
Some say its not salty enough, I like it so my kids get their vegies and its alot healthier and cheaper  then bottled ketchup.

Make sure you use real olive oil and sweet onions- vidalia onions make it sweeter. yes the recipe can be halved. Yes I have used this recipe for  almost  20 years in one form or another..if its not sweet enough for you- use more splenda brown sugar or whatever sweetener you are using- splenda brown sugar makes it taste the best.  I hope I did not forget anything as I keep it in my brain and have not written it out in many years.

I add more spices when I need a bbq, I add peppers, hot, or tabsaco- have even added maple syrup, and other things.   I used a huge gallon drinking jug for the ketchup that pours and refill a jar as it empties out.

recipe source here

Great Popcorn Snack For Football

What do we want??? a Touchdown, What do we need??? a Touchdown, T-O-U-C-H-D-O-W-N!!!!



Yep that is right Its foot ball season, perfect time to cheer your team on and watch the games. I love to snack at the games no matter if they are home high school football games, college games, or professional football games. Do you like football as well???



Whether you like football or not you very well may like this popcorn snack and share it with a friend as well. Football and popcorn go hand in hand to me. In the past years I would stand in line and purchase my own snacks at the snack stand. While, I still support the groups selling by giving my children and grand-children money I have started bringing along my own snacks. 
 
 


8 cups plain popcorn (we use air-popped popcorn)
Fine salt
1/2 cup honey
1/3 cup granulated sugar
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
1/2 cup milk chocolate chips, melted
1 1/2 cups Mini Reese's Peanut Butter Cups

 
1. Place the popped popcorn in a large bowl and salt to taste. Set aside. 
2. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.
3. Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it's all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens. Stir in the Mini Reese'sPeanut Butter Cups.
Notes:
We used air-popped popcorn, but you can use microwave popcorn or stove-top popcorn. If you can't find Mini Reese's Peanut Butter Cups, you can chop up regular Peanut Butter Cups.

recipe source




Hungarian Noodles

Hungarian Noodles

1 (8 ounce) package gluten-free spaghetti
2 cups cottage cheese
2 cups sour cream
1/2 cup chopped onions
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 tablespoon grated Parmesan cheese
1 pinch ground paprika


Cook pasta according to package directions.  Drain and rinse.
Preheat an oven to 350 degrees F .
Spray a large casserole with cooking oil.
Mix the noodles, cottage cheese, sour cream, onion, Worcestershire sauce,  and salt together in a large bowl.
Spread mixture in the prepared baking dish. Sprinkle Parmesan cheese and paprika on top.
Bake in the preheated oven until bubbly, about 30 minutes.
Eat and enjoy a nice savory casserole.

recipe source : allrecipes.com

Friday, August 26, 2016

Tomato Mozzarella Salad

Tomato Mozzarella Salad



1 good-sized tomatoes
6 ounces of mozzarella cheese, sliced in pieces about the size of the tomatoes, if possible
1 tablespoon olive oil
1 teaspoon rice vinegar with basil and oregano
salt and pepper to taste
1/4 cup garden fresh herbs (I grow chives, basil, oregano and parsley so I used some, I had left from another recipe ---these herbs are not necessary to the recipe but if you are growing them, add to the flavor.)

On a dinner plate or serving dish about that size, alternate tomato slices and cheese.
Combine the remaining ingredients and drizzle over the tomatoes and cheese.
Top with chopped herbs.

It took me a few minutes to do this.  The most time consuming (less than a minute) was slicing the cheese which was a little slippery.  It really went quickly and it was worth it.  It is a delicious fresh salad and it goes with almost anything.

recipe source here

Car History : Rolls Royce



The regal of a car is what I consider a rolls royce. The whispers that would whip around when a rolls royce would be seen. As if there was a person of royalty within that car. What do you think of when you see a rolls royce


The rolls royce was one of those inventions created over lunch. May 1904 Henry Royce and Charles Rolls enjoyed a conversation at lunch that brought into thought a car with engineering and craftsmanship like no other. The result of the lunch time conversation would be the legendary car the silver ghost. The car drove smooth and completed a 14,371 mile run.



Charles Rolls celebrated his birthday in August and we celebrate him and his entirely regal car the Rolls Royce.

Back To Bed


We have completed the first week of school.You may have started as well or you may be starting soon either way you may be trying to implement a regular bedtime. It may be a bit of a challenge since summer time bedtimes and freedoms may be a bit different. Get started and stick to your guns the routine will be in place before  you know it. 



In the hours following school there will be many things that must be done but remember that they have been locked up inside school and allow them to have some free time as well. After all there are things that will have to be done at home as well.  

  • homework is done and in Backpack
  • any papers that need signed and returned are done and back in folder in backpack
  • fill the water bottle and place in fridge (remember to place in backpack in morning)
  • does lunch or snack for school need planned and/or packed
  • clothes are laid out and all vitamins and medications are taken
  • now its time for bedtime routine


We have a bedtime ritual that includes bath time, story time and then hug before bedtime Your routine may be a bit different. Whatever you decide upon stay determined even when things at first seem hard keep at it and it will become easier. As the parent it is your job to keep the child(ren) in routine.

Reading a story allows our children to calm down and provides a moment of quiet time. Before we have story time we stretch out and become comfortable and then listen. At times they actually have fallen asleep before the end of the story.



Fish on Friday



2 tablespoons fat-free milk
1 pound catfish fillets, cut into 2 1/2-inch pieces
1/2 teaspoon salt
1/4 cup yellow cornmeal
1 tablespoon Cajun seasoning (such as McCormick)
2 teaspoons vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free sour cream
1 1/2 teaspoons sugar
Dash of crushed red pepper
2 cups bagged broccoli coleslaw
4 (2 1/2-ounce) hoagie rolls with sesame seeds, toasted


Combine milk and catfish in a large bowl, tossing gently to coat. Remove fish from bowl; shake off excess milk. Sprinkle fish with salt. Combine cornmeal and Cajun seasoning in a large zip-top plastic bag. Add fish to bag. Seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, combine vinegar and next 4 (vinegar through pepper) in a medium bowl. Add broccoli coleslaw; toss well to coat. Spoon 1/2 cup slaw mixture onto bottom half of each roll. Arrange fish evenly over each serving, and top with top halves of rolls.

recipe source here


shared at
mini linky party

After School Snack Cracker Mix



9 cups cheddar cheddar cheese fish crackers or oyster crackers crackers
2/3 cup canola oil
1 1‐oz pkg dry ranch salad dressing dressing mix
3 teaspoons teaspoons dill weed
½ teaspoon teaspoon garlic powder
½ teaspoon teaspoon lemon‐pepper seasoning seasoning
 ¼ teaspoon teaspoon cayenne cayenne pepper

Preheat oven to 250 degrees F. Have two ungreased jelly‐roll pans (ie, baking sheets with edges on all sides) at the ready. Preheat oven to 250 degrees F. Have two ungreased jelly‐roll pans (ie, baking sheets with edges on all sides) at the ready. Place the crackers in a large bowl. Combine the remaining ingredients in a Pyrex measuring cup and drizzle over the crackers. Toss to coat evenly. Place the crackers in a large bowl. Combine the remaining ingredients in a Pyrex measuring cup and drizzle over the crackers. Toss to coat evenly. Pour onto the pans, spreading spreading the crackers crackers out evenly. evenly. Bake for 15 to 20 minutes, minutes, stirring stirring occasionally. occasionally. Remove from oven and cool. Transfer to an airtight bowl with lid or Ziploc bags.

Natural Remedies

Harvest season will soon be here and with it comes the season of discomfort. Whether it is illness, allergies, ailments, cold, flu or simply the cold weather blues there are a few things that can help out. 
Nature offers us many remedies that can be helpful. Traditional healing allows healing to be natural from the comfort of home. 
There are a few things to help build up your winter medicine cabinet you can do now. 
  • herbal teas help warm the body and give you a comfortable feeling. They work great, quick and easy. 
  • essential oils such as lemon, cinnamon, eucalyptus, clove,oregano, thyme, peppermint, rosemary and ginger. These all make a nice winter supply. 
  • homeopathic remedies helps by allowing the body to heal itself. Keep on hand medications for flu, cold relief, cold and cough 4 kids, and sore throat medications.
  • Detox baths are a great way to allow the body to relax during an illness. They allow the body to go into a deep state of relaxation. 
  • Elderberries help ward off and cure all sorts of viruses, cold and flu virus. They should be included in every winter medical kit. Elderberry syrup is something that you should keep on hand
  • Osha root, peppermint and oregano are just a few herbs that when smoked work to support lung health help soothe inflamed respiratory tract. 
  • Organic, Raw honey is a natural sweeter but even more. Honey that has not been pasteurized or filtered can be useful for medicinal, antibiotic purposes. Helps soothe sore throats and ease cough
  • Garlic has healing power that is unsurpassed and has been used through history as antibiotic. Garlic is the most potented when chewed or crushed raw. 
I advise you do your own research prior to using any natural remedy. What works for some may not work for all. 

Thursday, August 25, 2016

Dishtowel Apron

One of the first things I purchased for my home many years ago was dish towels and rags. They came in nice little packs and since that time I continue to look for colorful kitchen linens.They have so many uses than just dishes:

Drape them over the cabinet so  that they look homey and are ready for accidental spills. Dishtowels are perfect for drying your hands after washing. 



Another great way to use dishtowels is to make a kitchen apron. Very handy, easy to clean and perfect for hands or protecting yourself while cooking. To make one  first select a towel of comfortable size and length. You will also need about 1 and 1/2 yards of ribbon. Wash and Iron the dish towels. Fold the ribbon width wise and iron to set crease. Sew the ribbon lengthwise on to the apron making sure the apron end is snug with crease. Sew the ends of the ribbon into triangles to avoid fraying


Cut the towel to 19 inches in length, discard the shorter piece, and zigzag-stitch the cut edge.

About 1/4 inch from the cut edge, baste-stitch so you can pull the thread to create a slight gather.

Iron the two strips of interfacing to the wrong side of the 5″ x 17″ waistband so they are centered and abut each other in the middle.

Find the center of the waistband and the center of the apron (by folding each in half and marking with a pin) and then pin the right side of the waistband to the wrong side of the apron, matching these center pins. Sew using a 1/2-inch seam allowance. The waistband will extend beyond the sides of the apron–that’s ok.

Iron the waistband, turning 1/2″ under on the top and sides.

stitch waistband in placeFold the waistband in half over the top to the front, covering the seam beneath. The waistband width will measure 2 inches finished. Iron, pin and top-stitch the bottom edge of the waistband in place. Leave the sides of the waistband open. The sides of the waistband will extend about 1/2″ beyond the apron on both sides.

ties with pleatsFor the ties, fold each 5″ x 28″ piece of fabric in half lengthwise right sides together. Using a 1/4″ seam, sew along one short end and then the long edge. Leave the other short end open. Clip the corner and trim, turn inside out through the open end and press with an iron. Fold the open end to create a small pleat.

insert tie into waistbandInsert this pleated tie end into the open end of the waistband. Pin in place, adjusting the pleat so the tie fills this open end smoothly. Top-stitch the seam shut, making sure to catch the back side of the waistband.

Fresh Or Not Perfect for a crisp


FRESH BERRY CRISP




Preheat oven to 375 degrees.

In a medium mixing bowl, mix:

4 cups berries or cherries, fresh, frozen or canned
(If you use canned cherries or berries, use all the juice, too.)
1 1/2 cups sugar
4 tablespoons wheat flour
1/2 teaspoon almond extract
Pour into rectangular casserole dish.

In large mixing bowl, whisk:

1 1/2 cups whole wheat flour
1 cup brown sugar
1 cup old-fashioned oats
1 teaspoon cinnamon
1 teaspoon salt

Into this mixture, cut in 1 cup of softened butter until crumbly.

Sprinkle this mixture on top of the berry mixture in the casserole dish and place in a 375 degree oven for 45 minutes or until the filling bubbles and crumb topping is golden brown. We love it with vanilla ice cream!


recipe source here

Happy Birthday Banner

Our family has several birthdays in September to celebrate and for the special occasion let me share with you and idea that I recently found to help with the decor. 


It is so easy and cheap to make. All you need is felt, stencils, glue, and ribbon.So much cheaper than buying one and so much cuter! Plus, they will last much longer.

craft resource here

Picnic Favorite : Three Bean Salad


I can recall my mother making this tasty 3 bean salad. The colorful salad with a zesty dressing was always a favorite of mine. The best part is that it is an easy salad to make and take as well. Every sunday was dinner at Grandmas and then we had several picnics and reunions where the goal was to bring your favorite dish and celebrate.


2-15 ounce cans Bush’s Chick Peas

2-15 ounce cans Bush’s Red Kidney Beans (dark or light)

2-15 ounce cans cut Green Giant Green Beans

4 ounce jar diced pimentos, with juice

2 onions, diced

Dressing

1 cup Bragg’s cider vinegar

1 cup Domino white sugar

⅔ cup Bertolli olive oil (or oil of your choice, vegetable is fine)

1 teaspoon minced garlic

1 teaspoon Morton salt

1 teaspoon McCormick pepper

  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).
  4. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  5. Will keep for at least a week in the fridge.

recipe source http://tasteerecipe.com/

shared at
plant based potluck

Thinking About Family



When we are young we seem to be more confident explaining to others what we want to do when we get older. Then when we get older our stories may have changed from the beginning and new thoughts may have entered. Has your goals changed?? Are you depressed, frustrated or have anxiety of the days ahead??

Believe it or not we may have seen this place before only we have switched places. The mother, grandmother or other adult that we cared for is who we have become and now it is out turn to prepare the path for those that we love. We still have youth found with inside of us and yes even the curiosity to explore our surroundings.

As we recall the older generations that went before us we may recall the majestic style they held. They hosted their homes for all needed somewhere to stay, shared a dinner with all who may need to eat, and a message that all would listen. Their personality shined larger than the brightest star as they were known for love and giving. All knew where they belonged and they knew it as well. They prepared the route for those all that would follow. 




Lessons from an old tree


"Encased in marble, the letters were old.
The spelling was odd, but not to far off to be told.
The "U's" were exchanged for the letter "v" -
the reason for this is far past what I can see.

Discomfort, confusion, frustration and fear
are fellows that hang around letters hard to hear.
Their message is odd and hard to grasp;
like something that made sense in years that have passed.

Moving down a path where the shade is just right,
the breeze is blowing and still-green leaves dance in sunlight.
A fountain flows freely in the midst of this place,
with Lilly pads floating in a pool of water with incredible grace.

At the end of the path there was an enormous old tree,
with branches reaching high even with all the age we could see.
It stood proudly there in this place it had grown,
half-facing the water and half-facing the stone.

This tree has wholeness in the place that it stands,
even though it's surroundings are half-water/half-land.
Fullness, beauty and purpose can be found;
in the spaces of paradox and unpredictable ground."

T.L. Eastman September 11"

Delicious Fruit Salad

I love fruit salads. They are perfect for dessert on a warm night. The kids seem to love it as well with the yummy fruit and creamy texture. Now the name of this particular fruit salad is Better Than Sex fruit salad. I will let you decide what you think Enjoy




1 can(s)
fruit cocktail drained (we like chunky tropical) drained, 15 oz.
1 can(s) crushed pineapple (small can, 8 oz.)
1 can(s) cherry pie filling, 21 oz.
2 bananas sliced
1 can(s) sweetened condensed milk, 14 oz.
8 oz sour cream
1 pkg Cool Whip, 8 oz. (thawed)


Mix together Cool Whip, sweetened condensed milk and sour cream.
Add the fruit cocktail, pineapple, cherry pie filling and bananas.
Cover and refrigerate for at least four hours. Serve.

recipe source here go see Susan for lots of great recipes. 

Wednesday, August 24, 2016

Scalloped Potatoes and Ham Slow Cooker Dinner



2 cup
 cheddar cheese, shredded
12 cup onion, chopped
2 cup cooked ham, chopped
3 lb potatoes, peeled and thinly sliced
1 can (10.75 oz) condensed cream of mushroom soup
12 cup milk
12 tsp garlic powder
14 tsp salt, or to taste
14 tsp black pepper, or to taste

In a medium bowl, mix together cheddar cheese, onion, and ham. Layer potatoes with cheese and ham mixture in a slow cooker. Using the same medium bowl, mix together cream of mushroom soup, milk, garlic powder, salt, and pepper. Pour soup mixture evenly over potatoes, cheese, and ham. Cover and cook on High for 4 hours.

recipe source facebook

Back In the Day

Today, when I get on the internet many of my friends are celebrating the fact that we graduated during the '80s That was a free time a fun time and a time that made many great memories. This is a picture of our teen hangout dance place. No longer around for the younger generations it is now a banquet hall that can be rented out.

Tex Mex Breakfast Cups

Back To School routine normally takes a bit of time to get used to. I like to have ready to go breakfast ready. These Tex Mex Breakfast cups are ready to go can be eaten without utensils. The best part is that you can grab one as you head out the door. 



1 (10 1/4 ounce) Pillsbury Grands refrigerated buttermilk biscuits (5 to a can)
1⁄2 lb sausage
1 egg
1 teaspoon milk
1⁄3 cup salsa (mild or hot)
1⁄2 cup cheddar cheese, shredded

Fry sausage and crumble.
Generously spray vegetable oil on a muffin tin. Press biscuits into 5 holes to form a cup with edges extending out of top.
Evenly divide crumbled sausage to each biscuit-formed cup. Beat egg with milk. Spoon 1 tablespoon of egg mixture over sausage. Add 1 tablespoon of salsa onto sausage. Top each with shredded cheese. To prevent any spills, place muffin tin on top of a cookie sheet pan while baking.
Bake in a 350 degree oven for 17 minutes or until done.
Note: Can be easily doubled. Purchase another 10.2 oz can of 5 biscuits. (The larger size only has 8 biscuits per can.) For best results use Grands size biscuits only.
Food.com

Slow Cooker Stuffed Peppers

Hearty, protein/fiber loaded peppers packed with so much flavor ­ and it's all made in the crockpot.
Easy and effortless!



1 pound lean ground beef*
1 1/2 cups cooked brown rice*
1 1/2 cups shredded cheddar cheese, divided
1 (15­ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store­bought
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
2 tablespoons sour cream, optional

Lightly coat the inside of a 6­qt slow cooker with nonstick spray. In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place peppers into the slow cooker. Cover and cook on low heat for 5 to ­6 hours or high for 2 to ­3 hours, or until the peppers are tender and the beef is cooked through. Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10­ to 15 minutes, or until the cheese has melted. Serve immediately, drizzled with sour cream, if desired. Notes

*The ground beef does not have to be cooked prior to using.
*White rice or quinoa can be substituted.

recipe source here

Tuesday, August 23, 2016

Are Your Ready For Back To School



Back to School season is here again. I truly think it comes to fast every year. This year all 3 of my grand-babies will be going to school. Two will go all day and the youngest will attend only a few hours a day. As this time comes I feel happy and excitement as they do but a bit sad as well as I know that they are growing up. They are starting to make their own decisions and one of those include who they will be friends with.

The back to school period of time at school is always super exciting. Finding your old friends and making new is great. A new teacher, a new classroom and so much going on. The year starts out with lots of excitement. It is the job of the parent or grandparent to keep the excitement of going back to school going. The "boredom" of summer will soon be over as homework enters the home front. Celebrate with the kids and keep their excitement up. Pray over your children that they will have a good school year and that all will be well.


One thing that helps us is to talk to the teacher ahead of time to see what lessons they will be learning. Getting a foot ahead helps us know what to study. Celebrate as your student makes progress. Encourage them to thing about and learn all they can. Pray for your kids to lean on Him to help them learn through out the school year.

My grand-children have been blessed with the gift of gab. They are a lot like mom and grandma, they never meet a stranger and make friends with all. One of the things that my little Princess wanted was to see her friends. She got very excited when she found out that she would be sitting near one of her best friends and a new friend that she met this summer as well. She has had her heart broke when she would argue with friends but with a push from those that love her we helped her mend the problem and travel on. Friends are something that are needed to get through life and I have many friends from my early years of school. God is in the business of healing and will heal both hearts and friendships that get bent out of shape.


Our children will be facing struggles along their path of education. Sometimes learning the lessons are hard. Pray that they will have stamina to fight through, that the lessons while they may be hard will be learned and that our students will not give up. School and teachers offer opportunities for learning perseverance while learning new concepts, challenges during a project, trying out for a sports team or memorizing lines for a play or music. There will be times that will not be as joyous as others but pray that they never give up. One of my favorite lines from a country song that I share with my grands is "I hope you dance" that while things do not look up for you that you continue on fighting the good fight. Celebrate the struggles with your child that while they may or may not be successful that they continued the fight.


I pray that your year as well as ours will be a great one. My lil princess has started back to school, next week the younger 2 will start. Here is her first day picture and an extra one with nana.






shared here 
tuesdays talk

Salmon Patties

My husbands grandmother loved salmon patties and often made them for the family. My mother never made salmon patties and I first tried these at my in laws house. Now our house is the third generation that makes salmon patties for our children. I hope you try these tasty patties and see what you think. Salmon is healthy for your family and best of all makes into nice sandwiches. Enjoy!!






6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying
\
In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well.
Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown.
Drain on a paper sack or paper towel lined plate. Makes 10 patties.
- Thanks to Janet's Appelachian Kitchen

Blackberry Cobbler


Serves 8
8 cups fresh or frozen blackberries (if using frozen: thaw thoroughly, rinse and drain before use)
2 cups all-purpose flour
4 tablespoons butter, cubed, divided
1 1/4 cup sugar, plus additional for topping
2/3 cup milk
1 tablespoon lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup shortening (Crisco)
vanilla ice cream, garnish
butter or non-stick cooking spray

Preheat oven to 375∫ F and grease a 9×13-inch baking dish.
In a bowl, mix blackberries, 1 1/4 cup sugar, lemon zest and juice together. Spread out evenly in baking dish.
In a separate bowl, sift together the flour, salt and baking powder. Add the butter and shortening and mix together with a pastry blender or fork until coarse and crumbly.
Slowly pour milk into flour, mixing as you go. Dough should smooth out and not be sticky.
Tear off small pieces of dough and press gently on the blackberries. Continue until berries are covered.
Sprinkle 1-2 tablespoons sugar over the top and place in oven. Bake for 40-45 minutes, or until golden brown and bubbling.
Serve warm and with vanilla ice cream.
Recipe adapted from The Pioneer Woman