Apple Cobbler

This is so good and easy.  It is so much easier to make than a pie.  It also makes the house smell good too.  Serve with vanilla ice cream or whipped cream.

Apple Cobbler


Apple Cobbler

      • 3 pounds Granny Smith Apples, peeled and sliced
      • 3 tablespoons sugar
      • 1 teaspoon cinnamon
      • 1 box white cake mix
      • 2 sticks butter, melted
    • Place peeled and sliced apples in a greased 9×13 pan.
    • Sprinkle with sugar and cinnamon.
    • Mix the apples, cinnamon and sugar.
    • Sprinkle white cake mix over the top.
    • Evenly pour the melted butter over the top of the cake mix.
    • Place in a 350 degree oven for 45 minutes. Let it cool for 10 minutes before serving.

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Black Eyed Peas with ham and collard greens

Note:  Happy 2014!!  I thought I would move this recipe to the front of my blog.  I published this recipe a couple of years ago.  This recipe turned out so good that I have been cooking it ever since.  However, I have made a few changes to the recipe.  I have been adding some sliced canned jalapenos to it.  The amount you add is up to you and how much heat you can stand.  And because I am lazy and don’t like to dirty an extra pan for the rice, I pour 1 cup of raw white rice into the crockpot about an hour before I intend to serve the dish.  I also cook up a whole iron skillet of cornbread!!  Yum-O

 

Oh me, Oh my—this is the most delicious batch of black eyed peas that I have ever made.  I just made up this recipe as I went and it turned out wonderful!  I was in a rush to get to work so I threw it all in the crockpot!!

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1 pound dried black eyed peas
6 cups water
4 chicken bouillon cubes
1 ham bone
1 teaspoon minced garlic
5 leaves of collard greens chopped up

Soak the black eyed peas in water overnight.  In the morning rinse and drain the peas.  Put them in the crockpot and add 6 cups of water and the 4 chicken bouillon cubes.  Stir.  Put the ham bone in and garlic.  Stir again and set the crockpot to cook on LOW for 8-10 hours.  About 3 hours before serving, take out the ham bone and let the meat fall off the bone into the black eyed peas.  Throw the bone away.  Add the chopped collard greens and cook for 3 more hours.  Serve with cornbread.

Note:  I didn’t put any salt in this because the chicken bouillon and ham were salty enough.  My family normally does not like collard greens but they ate it up in this recipe!

Pecan Pie

Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.

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3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell

In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Just a short update

4th of July

I have been doing well on my diet.  I have lost almost 11 pounds.  I have been eating Special K Chocolately Strawberry Cereal for breakfast.  It is so good and it satisfies my chocolate cravings.  I also enjoy a cup of Teavana tea in the mornings while sitting out on the patio.  My favorite teas right now are Youthberry and Wild Orange Blossom Herbal Tea.  For lunch I have been eating a Lean Cuisine frozen dinner.  They are low in calories and they are tasty too.   On this diet I can snack around on just about any fruit or vegetable.  I can eat as much as I want of them.  Luckily it is summertime and there is plenty of fresh fruits and vegetables to choose from.  Lately I have been eating watermelon.  I have been fixing about the same main dishes for my family for dinner.  I eat a very small portion of meat.  Then I add a salad with low fat dressing or I stir fry up some vegetables to go along with it.  I stay away from the potato salads, mashed potatoes, baked beans etc. that my family generally loves.  I cook it for them but I just don’t eat it.

Tonight I am cooking my Chicken Fried Steak and I am going to try not to put much gravy on it.  Then I will fix myself a salad.  Everyone will eat some corn on the cob and the others will enjoy some baked beans.  On the 4th of July I am cooking Slow Cooker Texas Pulled Pork and Gourmet Potato Salad.  Yumm-O  I will have to be careful about my portions here though.  I am also baking Patriotic Jello Cookies.  I just might try one of those just to see how they taste.  Friday night we will probably have leftovers as we are having company coming in on Friday night.  Saturday night I am cooking Baked Spaghetti, tossed salad and garlic bread for our company.  I am going to make the Baked Spaghetti ahead of time and keep it in the refrigerator.  I will bake it an hour before we want to eat.  This way I won’t be spending all my time in the kitchen when our company is here and I can visit.  Sunday they are leaving so Sunday evening we will probably be eating leftovers again.  Actually the Baked Spaghetti tastes better the next day.  All those wonderful flavors seem to be even more enhanced.

I hope everyone has a happy and safe 4th of July.  I will post a few updates here and there of my weight loss progress.  I have come across some good family meals that are diet friendly and I will post those later.

Jello Poke Cake

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I made a good old fashioned Jello Poke Cake for St. Patrick’s Day.  It was really good and easy.

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water

Topping:

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

Directions:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish.

Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake.

Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.

Spread over cake. Decorate with sprinkles.

Cover and refrigerate until serving.

Peas in Cheese Sauce

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This year for Christmas I asked everyone what dish they would like me to cook for Christmas dinner.  My youngest said macaroni and cheese.  I figured it would be too many carbs for dinner since I was already making mashed potatoes and gravy.  So I changed his request up a little bit to get some green vegetables in the meal.

Peas in Cheese Sauce

4 1/2 teaspoons butter
4 1/2 teaspoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cup milk
3/4 cup cubed Velveeta
2 packages (10 oz. each) frozen peas, thawed

In a large pan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, stir until melted. Stir in peas, cook 1 to 2 minutes or until heated through.

Cranberry Cream Cheese Mold

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This is one of my favorite recipes to serve at Christmas.  I know it is one of those old fashioned jello mold things but it looks just like a red wreath to me.  I also just love cranberries and I have to sneak it in somehow.

Cranberry Cream Cheese Mold

1 1/2 cups boiling water
8 oz. package of Jello Cranberry (I can’t find cranberry anymore so I use black cherry instead.)
1 1/2 cups cold water
1/2 teaspoon cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce (I just pour the whole can in.)
8 oz. cream cheese, softened

Stir boiling water into jello in large bowl 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 2 cups of the gelatin into a medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Reserve remaining 1 cup jello at room temperature. Stir apple and cranberry sauce into thickened jello. Spoon into 6 cup mold. Refrigerate 30 minutes or until set but not firm (should stick to finger when touched and should mound.) Stir reserved 1 cup jello gradually into cream cheese in small bowl with wire whisk until smooth. Put over jello layer in mold. Refrigerate 4 hours or until firm. Unmold.

What to do with Thanksgiving Leftovers: Slow Cooker Turkey and Dumplings

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I usually make Turkey Soup the day after Thanksgiving but I changed my mind.  I have been having a craving for Chicken and Dumplings so I thought, why not?  I will just make it into Turkey and Dumplings.  This was a winner with the family.  I think I will be making this every year instead of the Turkey soup.  It was soooo good on a cold Fall night.

Here is the recipe:

I put the turkey carcass in the slow cooker and filled it up with water until the carcass was covered.  I didn’t add anything else to it.  The turkey was flavoring enough.  I cooked it on LOW for 8 hours.  At the end of the 8 hours I removed the carcass and all bones.  Set the carcass out to cool off.  Skim the fat off the top of the broth and discard.  Then pick off all the meat and put it back in the slow cooker.  Add 1/4 to 1/2 cup of milk and stir.  Turn slow cooker to HI.  While the slow cooker is heating up, make the dumplings.

Mix 2 cups of flour, 1/3 cup of shortening, 2 teaspoons of baking powder, and 1 teaspoon of salt until just combined. Slowly add up to 1 cup of milk until a soft dough forms. Sprinkle your work surface and rolling-pin with flour. Roll dough as thinly as possible, between 1/8″ and 1/4″ thick. Cut into squares with a knife or pizza cutter.  Let the dough dry a little.  Then drop the dumplings into the broth and continue cooking on HI until the dumplings are done, about 15-20 minutes.  Season turkey and dumplings with salt and pepper.

I served fresh Bread Machine Challah Bread with it.

Bread Machine Dinner Rolls

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These rolls are so easy to make because the bread machine does most of the work.  They taste wonderful too.  These can be made ahead of time and frozen if needed.

Here is the recipe for a 1 1/2 pound bread maker.  It makes about 1 1/2 dozen rolls.

½ c. milk
¼ c. water
3 rounded tbsp. butter
1 large egg
2 rounded tbsp. sugar
1 tsp. salt
3 c. bread flour
2 ½ tsp. bread machine yeast

Egg Glaze
Lightly beat 1 egg with 1 tbsp. water

Select recipe size recommended by the manufacturer of your bread machine. Add all ingredients except Egg glaze into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 8 (12) greased 2 ½ inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush Egg Glaze on rolls. Bake at 375 for 15 minutes, or until done. Remove from cups; cool on wire rack.