Quick Skillet Cobbler

1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice

Preheat oven to 350 degrees.

Melt the butter in a 10 inch cast iron skillet.

Mix dry ingredients with milk. Pour half the melted

butter and the sliced fruit in to the batter and mix.

Pour batter into warm skillet. Bake for 35 minutes or

until golden brown. Good even with strawberries.

Appears gooey in the middle. Serve warm or hot with

a scoop of vanilla ice cream on top

or pour some milk over it.

Coconut Cream Pie

Ingredients 

1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut

Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut.  Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.

HEARTY CHEESE RAVIOLI CASSEROLE

1/2 pound bulk Italian sausage

1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (25 ounces) cheese raviolo
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a casserole dish. Stir in the marinara sauce, tomatoes and mushrooms. Prepare the ravioli according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is browning and bubbly.

So Sorry I have Not Posted Anything New

IRISH SODA BREAD

Ingredients

4 cups all-purpose flour 
4 tablespoons white sugar 
1 teaspoon baking soda 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 cup margarine, softened 
1 cup buttermilk 
1 egg 
1/4 cup butter, melted 
1/4 cup buttermilk 

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. 

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. 

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Just In Time For Thanksgiving

Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar 
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.

Coke Cola Cake

Ingredients

• 1 cup butter 
• 1/3 cup cocoa
• 1 cup cola soft drink
• 2 cups all-purpose flour 
• 1 1/3 cups sugar 
• 1 teaspoon baking soda 
• 2 large eggs 
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract 
• 1 1/2 cups miniature marshmallows 
• Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
• Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
• Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Note:

Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

Ingredients For Frosting

• 1/2 cup butter 
• 1/4 cup cocoa
• 1/3 cup cola soft drink
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract 
• 1 cup chopped pecans 

Preparation

• Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar, vanilla, and pecans. Spoon immediately over warm cake.

Blue Berry Cheese Cake

Ingredients

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Directions
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Baked Macaroni and Cheese, 
With Bread crumb topping

• INGREDIENTS
• 16 ounces sharp cheddar cheese  (shredded)
• 8 ounces mild cheddar cheese  (shredded)
• 6 tablespoons butter  (4 for recipe, approximately 2 for greasing pan)
• 2 cups whole milk
• 3/4 cup Italian breadcrumbs
• 1 lb elbow macaroni
• DIRECTIONS

1. Preheat Oven to 350 degrees.
   Shred the two cheeses into two different bowls.
   Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
   Grease entire surface of your 9"x 13" baking pan generously with butter.
   Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
   Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
   Add a layer of half of the Cheddar Cheese, then half of the Mild Cheddar Cheese.
   Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
   Add the other half of both cheeses.
   Add the 2 Cups of milk.
   FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).Put in oven at 350 degrees for about 45 minutes, or until lightly browned

Barbara's Best Biscuits

 










Perfect Ever Time

2 cups flour
1 tsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.
Bake on a greased cookie sheet at 450 for
10-12 minutes.
Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.

My Favorite Pita Bread

Ingredients:
· 1-1/2 tsp salt
· 1 tbsp granulated sugar
· 1 package active dry yeast
· 2 tbsp olive oil
· 1 cup warm water
· 2-1/2 cups bread flour
Preparation:
In medium bowl, mix salt, sugar, and yeast. Add olive oil and warm water. Stir until dissolved.

Mix in 1 cup of flour and then slowly add the remaining flour, 1/2 cup at a time, until dough can no longer be mixed with wooden spoon.

Turn dough onto floured board. Knead dough for about 5 minutes, adding flour when necessary to create a soft dough.

Divide dough into 8 equal parts and form into balls. Keep dough balls on board and cover to rise for 20 minutes.

Move oven rack to the bottom setting. Preheat oven 500 degrees F. Place the baking sheet in oven so that it is hot when you place the dough on it.

After the rise, flatten each dough ball with your hand. Use rolling pin to roll each dough ball so that it is a 1/4 inch thick and about 5 inches across.

Place two rounds on the baking sheet and bake on lowest rack for 8 minutes or until puffed. Remove from oven, use metal spatula to remove the pita breads, and place the next two rounds in oven.

After each pita has been baked, poke a hole in it with the corner of the spatula and flatten.

Storing and Freezing
Pita breads can be placed in bags and stored in the refrigerator for up to a week. To freeze, bag immediately after cooling and place in freezer for up to a month.

Blackberry Cobbler

1 c flour
2 tsp. baking powder
1 c sugar
3/4 c milk
1/2 tsp salt
2 1/2 blackberries

Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour
into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar
in saucepan until it boils. Pour over batter. Bake at 400° until golden brown.

Squash Casserole 

INGREDIENTS
2 pounds yellow squash
1 onion, chopped
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
8 ounces sour cream
1/4 cup melted butter
1/2 cup bread crumbs
Add to Recipe Box

DIRECTIONS
Slice the squash, put in pan with chopped onion, and cover with water. Cook at medium heat until tender.
Put squash with liquid in a 2 1/2 quart casserole. Stir in chicken soup, sour cream, and melted butter. The liquid from the cooked squash should be enough so that mixture is slightly soupy. Add bread crumbs (or use seasoned dry stuffing mix) on top. The bread will absorb some of the liquid.
Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes. 

Mulled Cider 1/2 c. brown sugar 1/4 tsp. salt 2 qt. cider 1 tsp. whole allspice 1 tsp. whole cloves 1 (3 inch) stick cinnamon Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag; add to cider mixture. Bring to a boil; simmer for 20 minutes. Remove spice bag; serve hot.

BETTER THAN CRACKER JACKS CARAMEL CORN

12 c. popped fresh, unsalted popcorn or...make it a batch at a time by putting

1/2 c. - 2/3 c. unpopped popcorn in 2 T. canola oil in a heavy kettle-type pan. 1-1/2 c. nuts (optional) use dry roasted peanuts, or cashew or pecan halves 1 c. dark brown sugar, packed 3/4 c. real butter 1/2 c. dark corn syrup 1/2 t. baking soda Spray a large roasting pan or 2 each 17 x 12 x 2 baking pans with PAM, remove the unpopped popcorn kernals from the popcorn; place the popcorn and nuts into the pan and keep the popcorn/nut mixture warm in a 300 degree oven while you make the caramel mixture. To make the delicious caramel: In a heavy saucepan, combine the brown sugar, butter and corn syrup, bring to boiling over medium heat, stirring constantly (may take up to twelve minutes). Cook and stir the caramel mix for five more minutes over medium heat after it comes to a boil. Remove pan from the heat and stir in the soda. (The mixture will foam.)  Being very careful, drizzle/pour this hot mixture over the popcorn/peanut mixture in the roasting pan. Stir very gently to coat the popcorn. Bake in the center of the 300 degree oven for 15 mintes, remove from oven and stir the popcorn mixture and return to the oven to bake for five more minutes. Remove and spread on foil to cool. Let dry completely before putting into tins.

Daily Survival Kit

Daily Survival Kit

Items Needed:

* Toothpick
* Rubber Band
* Band Aid
* Pencil
* Eraser
* Chewing Gum
* Mint
* Candy Kiss
* Tea Bag

Why???

1) TOOTHPICK - to remind you to pick out the good qualities in others. -Matt. 7:1

2) RUBBER BAND - to remind you to be flexible, things might not always go the way you want, but it will work out. - Romans 8:28

3) BAND AID - to remind you to heal hurt feelings, yours or someone else's. -Col. 3:12-14

4) PENCIL - to remind you to list your blessings everyday. -Eph.1:3

5) ERASER - To remind you that everyone makes mistakes, and it's OK.
-Gen.50:15-21

6) CHEWING GUM - to remind you to stick with it and you can accomplish anything.-Phil 4:13

7) MINT - to remind you that you are worth a mint ! - John 3:16-17

8) CANDY KISS - to remind you that everyone needs a kiss or a hug everyday. - 1 John 4:7

9) TEA BAG - to remind you to relax daily and go over that list of blessings. -- 1 Thess 5:18