Sweet Sunday - Easy Fruit Cobbler

Today's recipe is from a wonderful cookbook entitled "Applehood and Motherpie", which comes from the Junior League in Rochester, NY. I had made this recipe a lot several years ago, but then forgot about it until this past week. We were on vacation in NY and my brother-in-law's mother made this for a dessert one night. She made it with blueberries, but other fruits work as well. It is delicious this time of year!

Easy Fruit Cobbler

1/4 cup butter or margarine

1/2 cup sugar

1 cup flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups fresh or canned blueberries, cherries, blackberries, or peaches

1/4 to 1/2 cup sugar

1/4 tsp. cinnamon

1 1/2 cups water or juice from a can of fruit

(can also add 2 tablespoons bourbon which is especially good with blueberries!)

1. Cream the butter and sugar until fluffy

2. Mix flour, salt, and baking powder. Add to creamed mixture alternately with milk, beating until smooth.

3. Pour the mixture into a lightly greased, shallow 2-quart casserole, spreading evenly.

4. Wash fruit. Drain thoroughly, reserving juice, if canned.

5. Spoon fruit over the batter.

6. Mix sugar and cinnamon, and sprinkle evenly over the fruit.

7. Pour fruit juice or water over the top.

8. Bake. During baking, fruit and juice go to the bottom, and cake-like layer forms on top.

9. Serve warm with ice cream or fresh cream.

Temperature: 375 degrees

Time: 45 to 50 minutes

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Wednesday - What's for Dinner?

I have noticed that most of my Wednesday recipes involve chicken - I'll have to think about that and try to branch out. No one is complaining in my house, but then again, maybe they're scared! Admittedly, I am not the most healthy cook out there, but my family doesn't eat a lot of junk, either. I would like to become more healthy, so maybe sharing these recipes each Wednesday will hold me accountable.

This recipe, Chicken Pot Pie, is one of my favorites! It is quick and easy. You can use leftover rotisserie chicken from another meal, or you can also make this after Thanksgiving with leftover turkey. While it calls for a can of mixed vegetables, you can also use your own if you have carrots, potatoes, corn, etc... that you need to get rid of. I always have a can of chunk chicken and a can of mixed vegetables in my pantry, so I can make it the really easy way, too.

Home Style Chicken Pot Pie

2 frozen 9 inch deep dish pie shell 3 tbs. butter 1/2 cup chopped onions (I use the frozen chopped onions - saves time) 1 can cream of chicken soup 1/8 tsp. white pepper 1/8 tsp. ground sage 1/8 tsp. ground rosemary 1 can (12.5 oz) can white chunked turkey or chicken 1 can Veg-All or mixed vegetables

Thaw pie shells, following package instructions for 2 crust pie. Melt butter in large skillet. Saute onions. Add mixed vegetables for 5 minutes.

Mix soup, spices, and chunked turkey or chicken into vegetable mixture. Pour into pie shell and cover with top crust and press together edges. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees. Bake additional 40 minutes.

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Sweet Sunday - Rice Krispie Cookies

My mom makes the best Rice Krispie cookies! When she and my dad come to visit us, they pack shoe boxes full of these cookies, and I honestly don't know how they are gone so quickly!

Since I've been so busy this weekend I was looking for the same recipe online - so that I didn't have to type it in from my recipe card. Sometimes it pays to be lazy! I found a great link to a blog that has the exact same cookies, with awesome pictures to go along with it, too. So -- try these cookies out this week. Note: make a double or even a triple recipe, because they freeze well. I actually like to eat them straight out of the freezer!

Rice Krispie Jumble Cookies

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