Tuesday, August 27, 2013

She Cooks Part II

As promised (not as soon as I said but oh well), the Southern Peach Cobbler I made. Talk about yummy!!

8 fresh peaches - peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Paul and his mom pealing peaches for me

Yummmm!! I forgot to take a pic as soon as I put the ice cream on so it IS a little melted 
 I made it in a deep dish so next time I may either make it in a shallow dish or make more of the cobbler topping. It was so good. I will be making this again.

As always...

Monday, August 26, 2013

She cooks!

 Well, sometimes I do. This week I made a yummy dinner and an awesome dessert. First the dinner... Italian Crescent Casserole.




1 lb ground beef, cooked and drained
1 cup garlic tomato pasta sauce
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
cups shredded Italian cheese blend
¼ teaspoon dried basil leaves


1. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. 2. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. 3. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan. 4. Spoon meat mixture evenly over cheese. 5. Bring tips of dough over filling to meet in center; do not overlap. 6. Sprinkle with remaining ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

 Next time I will increase the cheese by about 1 cup :)

I will post the dessert a little while later today. I've got to head up to the office for a bit. As always....

Wednesday, August 7, 2013

Cedar Point!

We had Logan and Emmy for a sleep over last Monday night and then took them to Cedar Point on Tuesday!

It was bath night and I wrapped Emmy's hair in my turban. She said she felt so grown up!

Paul took the kids on this. I hate this ride LOL!

The infamous "Cheese On A Stick"! I can't go to Cedar Point without having at least one! 

I think they had a great time!