Cobbler Bars (Peach Cobbler and Apple Cobbler)

If you are looking for a dessert that isn't very sweet, this is perfect! This recipe is for yummy cobbler bars. I have recently made peach cobbler bars and apple cobbler bars. When I made the peach I made my own filling and I did top the bars with the glaze. The glaze added a little sweetness to the bars. When I made the apple cobbler bars I used apple pie filling and did not make the glaze to go on top. The picture below is of the apple cobbler bars still warm and gooey.

Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon salt
2 (21 oz.) cans fruit pie filling of choice (*or you can make your own)

Optional glaze:
1 teaspoon vanilla extract
2 Tablespoons almond, soy, or cow milk
1 cup confectioners sugar

Instructions:
Preheat oven to 350.
Butter 9x13 Pyrex dish.
Cream butter and sugar together. Add in vanilla and eggs one at a time and beat until well blended. Add flour and salt and mix until completely combined.
Spread 3 cups of the batter in the prepared 9x13 Pyrex dish. Top with filling all the way to the edges. Drop the remaining batter on top of the filling.
Bake for 45-50 minutes (depending on oven it may need 5-10 more minutes). Cool completely. For the optional glaze combine the above glaze ingredients and drizzle over the top of the bars.

*To make your own filling combine fresh fruit or drained can fruit and add 2 cups of sugar, 1 tsp cornstarch, and 1 tsp vanilla extract. Cook on stove top on medium low for an hour.
 

Easy Strawberry Shortcake

Here's a quick and easy way to make strawberry shortcake. All you need is strawberries, sugar, frozen biscuits, and cool whip. Or you can make your own *whipped cream with heavy whipping cream and powered sugar.

Directions:
Wash, core, and slice strawberries. Cover all the strawberries with a generous amount of sugar and refrigerate, it's actually best to make ahead of time and refrigerate since this allows the sugar time to help create a syrup with the strawberries.
Bake frozen biscuits according to package instructions on a parchment paper lined cookie sheet. (I use Pillsbury or Mary B's frozen biscuits).
Top warm biscuits with prepared strawberries and Cool Whip or homemade whipped cream.
*To make your own whipped cream pour heavy cream into a stand mixer or mixing bowl. Whip cream until it's fluffy, gradually adding a few teaspoons of powered sugar.

Enjoy! 

New Orleans Praline Brownies

These dangerously good brownies are a recipe from Betty Crocker. I like my brownies extra fudgey, so I always cook for less time than recipes call for. Enjoy!
 
Brownies:

• 1 box fudge brownie mix (I used Ghirardelli)
• water, vegetable oil and eggs called for on brownie box 
• 1/2 cup chopped pecans  

Praline Frosting:

• 1/2 cup whipping cream
• 6 Tbsp butter
• 1 1/2 cups packed brown sugar
• 1/2 cup chopped pecans, toasted
• 1 1/2 cups powdered sugar
• 1 tsp vanilla

Directions:
Preheat the oven to 350 degrees. Line the bottom of 9"x13" pan with aluminum foil and spray with cooking spray.
Make brownies as directed on box for fudge brownies (adding water, oil, and eggs). Stir in pecans. 
Bake as directed (slightly under cook) then cool for about an hour then lift aluminum foil and brownies from pan leaving the brownies on the foil. I did this, to make the pan easier to clean so the icing could pour down the sides.
In a small-medium sized saucepan, mix whipping cream, butter, and brown sugar.
Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
Cool 5 minutes, stirring frequently.
Pour and spread frosting over brownies. Allow to set for a few minutes before cutting into squares. 

Fruit Salsa

This is truly a different twist on salsa! I saw this recipe online, and couldn't wait to try it. I was a bit reluctant to try it in the winter since fruit this time of year isn't the best, but I went for it, and it was outstanding-I can't wait to make it again. I served it with cinnamon sugar pita chips from Trader Joe's, but you could make your own cinnamon sugar chips from tortillas. If you let the fruit salsa sit in the refrigerator overnight the fruit will get a little juicy, and could be served over crepes, pancakes, or waffles.

Fruit Salsa

Ingredients:

• 2 kiwis, peeled and diced
• 2 Golden Delicious or Granny Smith apples - peeled, cored and diced
• 6 to 8 ounces raspberries
• 1 (16 oz) carton of strawberries, diced
• 2 tablespoons white sugar (more or less to taste)
• 1 tablespoon brown sugar (more or less to taste)
• 3 tablespoons fruit preserves, any flavor (I used strawberry)

Instructions:

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with cinnamon pita chips.

Crispix Cajun Style

This is a recipe I stumbled upon on Pinterest one night and thought it would be great to serve at my New Orleans themed Super Bowl party. Plus it's something you can make ahead of time. I've got a full menu planned, so I'll try to post some of the other recipes I make.

Crispix Cajun Style

Ingredients:

7 cups Crispix®

2 cups corn chips

1/2 cup cashews

1/2 cup whole almonds

3 tablespoons butter or margarine, melted

1 tablespoon Worcestershire sauce

2 teaspoons Cajun seasoning

2 teaspoons lemon juice

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

1. In 13 x 9 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, corn chips, cashews and almonds. Set aside. 2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated. 3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.

Sweet Potato Pie

• Sweet Potato Pie

  Ingredients

  For the Pie Crust follow crust recipe twice to make 2 pie shells, don’t double & split. Or you can use 2 Marie Calendar’s frozen pie shells to save time! 

  2 Marie Calendar frozen pie shells-thaw 15 mins. before baking empty or 

  • • 1½ cups all-purpose flour 
    • 1/2 teaspoon salt
    • 1/2 cup butter-flavored vegetable shortening, chilled 
    • 1/3 cup ice water
    • 1/4 cup brown sugar (to use later)

  For the Filling-makes 2 pies. 

• 4 LARGE orange-fleshed sweet potatoes (Louisiana yams), scrubbed
• 8 tablespoons (1 stick) butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/4 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Whipped cream, for serving (optional)
• 
  
  1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  Even if you use a frozen pie shell follow this  step & bake before filling 5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter, brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shells, smoothing the top.
  7.Reduce the oventemperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 hour 15 mins. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream. 

Collard Greens

I love collard greens, but I don't like them tossed in vinegar. I've got a simple recipe that takes a while, but is definitely worth the wait.  I like mine with a little kick to them, so I normally add more hot sauce than I list below. If you don't have a cast iron dutch oven-get one! It's one of the most used & versatile items in my kitchen, plus it can be used in the oven or on top of the stove. Also keep in mind greens cook down, so what may look like a lot will only turn out to serve a few.

Collard Greens
8 slices of smoked turkey bacon (or veggie bacon)-cut in 1/2 in pieces
1 medium Vidalia onion or other sweet onion, diced
1 stick of butter
2 lbs of collard greens, washed, stems removed, spined, and leaves cut into 1/2 inch strips (this can be done after taking the spine out, stack several leaves, roll, and slice)
Salt to taste
1 Tablespoon Hot Sauce-I use Texas Petes Hotter Sauce
2 cups water

In a cast iron dutch oven cook bacon until done, about 5 miuntes.
Add diced onion and butter and cook until onions are tender, about 5 minutes.
Add hot sauce and water and bring to a boil.
Reduce the heat to medium-low and cook about 15 minutes.
Add the collard greens and cook uncovered until very soft (about 3 hours or longer).
Add a little more water if needed.
Season with salt to taste.