Best Blueberry Cobblr Recipe

5 cups blueberries, fresh or frozen
1 lemon, juiced
6 Tbsp. butter, melted
1 cup milk
1 1/2 cups sugar
1/2 tsp. salt
2 tsp. baking powder
2 cups flour
1/2 tsp. vanilla extract
1 cup sugar
2 Tbsp. cornstarch
2 cups boiling water

Preheat oven to 375°F.

in a 9x13 pan, spray with cooking spray. On the bottom, lay the blueberries and the juice of one lemon.

In a medium bowl, mix together the melted butter, milk,  1 1/2 cups sugar, salt baking powder, flour, and vanilla. Pour over the fruit.

In the same bowl, add the remaining 1 cup of sugar and 2 Tbsp. cornstarch. Mix togerther and sprinkle on top of the cobbler mixture.

Over the entire cobbler pour 2 cups of boiling water.

 Bake for 1 hour. Serve war with vanilla icecream or fresh whipped cream. 

via ReluctantEntertainer


Corny Cranberry Cupcakes

1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. kosher salt
6 Tbps. heavy cream at room temperature
1 cup corn kernels, thawed if frozen
6 Tbsp. sour cream, at room temperature
1/2 cup unsalted butter at room temperature
1/4 cup refined coconut oil. soft but not melted
1 cup granulated sugar
2 laarge eggs, at room temperature
1 1/2 tsp. vanilla bean paste or exract

Buttercream Frosting:
1/4 cup cranberry sauce
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
3 cups powdered sugar
Pinch of kosher salt
1 1/2 tsp. vanilla bean paste or extract
2 Tbsp. heavy cream

Filling and Toppings
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
Sliced fresh cranberries, for decorating
Fresh rosemary springs, for decorating

For the cupcakes: Preheat the oven to 350°F. Line cupcake pans with 15 lines, spacing them out evenly between the two pans.

Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to over-blend so the cream doesn't turn into butter. Add the sour cream blend just to combine, then set aside.

Cream together the butter, coconut oil, and granulated sugar in a stand mixer fitted with a paddle attachment, on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until  light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition.Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evely among the cupcake liners.

Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and theck them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minute, then transfer to a wire rack to cool completely.

For the buttercream: if desired, Press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter, and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt, and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.

To assemble: Us an apple corer to extract the centers of the cupcakes. Transfer th thick cranberry sauce to a piping bag, or resealable plastic bag with the corner snipped off. Then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs.

Makes 15 cupcakes. These are best enjoyed with a day or two.

via Molly Yeh


Apple Pecan Chicken Salad

1/2 cup chopped pecans
1 Tbsp. organic refined coconut oil
2 cups cooked chicken breast, chopped
1 cup celery, chopped
1/4 small apple, chopped
1/2 ripe avocado
4 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Salt and pepper to taste

Lightly roast pecans in coconut oil in a frying pan. Remove and let cool.

Chop the chicken, celery, and apple, and cup the avocado into two strips.

In a medium bowl, mix together the mayonnaise, lemon juice, and seasonings. Add the chopped chicken, celery, and apple and combine. Serve on a bed of arugula with avocado on top. Serves about 4.

via Dr. Marlene Merritt - Primal Labs


1-2-3 Cake

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix.

Mix them together (shake them in a big bowl).

Then simply store the mixture in an airtight container until you get the urge for dessert.

Then just put 3 Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.

Microwave it for one minute and you will have a single serving of cake!

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!


Crock Pot Creamy Ranch Chicken and Potatoes

4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
½ cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or 3 Tbsp.)
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish

Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.

Place cut potatoes and baby carrots in the bottom of crock pot. Layer chicken breasts on top of the vegetables.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.

Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.

You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional).
Serves: 4

via wishesndishes


Salted/Unsalted Butter

1/2 cup salted butter = 1/2 cup unsalted butter + 1/4 teaspoon of salt
  1. Basically, that means if your recipe calls for unsalted butter and you want to use salted, reduce the amount of salt by 1/4 teaspoon.
  2. If your recipe calls for salted butter and you're using unsalted, increase the amount of salt by 1/4 teaspoon.


Serving Time Cafe Peanut Butter Bars

1 1/2 cups peanut buter
1 1/2 cups butter
1 1/s cup brown sugar
4 eeggs
1 Tbsp. vanilla
3 cups flour
1 Tbsp. salt
1 1/2 Tbsp. baking soda
3 cups oats

Preheat oven to 350°F.

Cream together peanut butter, butter, brown sugar, eggs, and vanilla. Whisk together the flour, salt and baking soda and add to the wet mixture. Fold in the oats.

Cook for 15-25 minutes.

via Serving Time Cafe


Lunch Lady Peanut Butter Bars

1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
1 tsp vanilla extract
2 large eggs
2 1/2 cups peanut butter, divided
2 cups old fashioned oats
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
1/4 cup milk
2 tsp vanilla
4 Tbsp cocoa powder
3 cups powdered sugar

Preheat oven to 350°F.

In a large bowl, cream together butter, sugar and brown sugar together. Add vanilla, eggs, and 1 cup peanut butter; stir to combine. Add oats, flour, baking soda and salt and mix until well combined.

Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer. Bake for 15 minutes and remove from oven.

While cooling, mix together frosting ingredients with a hand mixer until smooth. and

When the bars are done cooking, drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt. Let cool until peanut butter has set up. Then spread the frosting on top of bars. Cut into bars and serve.

via Six Sisters Stuff


School Lunch Peanut Butter Bars

1½ c flour
1¼ tsp salt
½ tsp baking soda
¾ c butter
¾ c sugar
¾ c brown sugar
1½ tsp vanilla
1½ c creamy peanut butter (split)
2 eggs
1½ c quick oats

½ c butter (1 stick)
3½ c powdered sugar
2 Tbsp cocoa
¼ c milk
1 tsp vanilla

Preheat oven to 350°F.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream together butter, sugars, ¾ cup peanut butter, eggs and vanilla until light and fluffy. Gradually add the dry ingredients, just until incorporated. Then stir in the oats. Spread onto a greased 11x15" jelly roll pan (cookie sheet). bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.

The frosting is a two-step process. First, whip the remaining ¾ cup creamy peanut butter until it becomes a lighter color and fluffy. Carefully spread the whipped peanut butter on the pan cookie.

Then add butter to a medium sauce pan and melt it. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie.
Cool completely, and slice into bar cookies.

via Facebook


Easy Caramel Sauce

1 cup brown sugar
1/2 stick butter (4 Tbsp)
1/2 cup half & half or cream*
1 Tbsp. vanilla
Pinch of salt

Mix the brown sugar, dairy, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5-7 minutes, or until it gets thicker. Add the vanilla and cook another minutes to thicken further. Turn off the heat, cook slightly, and pour the sauce into a jar. Refrigerate until cold.

*Cream will make the sauce thicker. If it is too thin, cook for a few more minutes.

via Food Network/Ree Drummond


The Best Snickerdoodle Cookie Recipe

1 cup unsalted butter, softened*
1-1/2 cups sugar
2 large eggs
2 tsp. vanilla
2-3/4 cups flour
1-1/2 tsp cream of tartar
1/2 tsp. baking soda
1 tsp. salt
Cinnamon sugar mixture: 
1/4 cup sugar
1-1/2 Tbsp. cinnamon

Preheat oven to 350°F.

In a large mixing bow cream butter and sugar for 4-5 minutes until light and fluffy and scrape the sides of the bowl. Add the eggs and vanilla. Cream for 1-2 minutes longer.

Whisk together the flour, cream of tartar, baking soda, and salt. Stir the flour mixture into the creamed mixture until just combined. (If time allows, wrap the dough and let refrigerate for 20-30 minutes.)

In a small bowl make the cinnamon and sugar mixture by combining both and stirring.

Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. (To make flatter Snickerdoodles, press down in the center of the ball before baking.)

Place on a parchment paper-lined baking sheet. Bake for 9-11minutes. Let cool for several minutes on the baking sheet before removing from the pan.

*If you need to use salted butter, reduce the added salt to 3/4 tsp.

via MODERNhoney



½ cup butter, softened
1 cup plus 2 Tbsp. sugar, divided
1 large egg, room temperature
½ tsp. vanilla extract
1½ cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 tsp. ground cinnamon

Preheat oven to 375°F. Cream butter and 1 cup sugar until light and fluffy (4-5 minutes); beat in egg and vanilla.

In another bowl, whisk together flour, baking soda, and cream of tartar; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-inch balls; roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets. (If you want them to be flat, press the balls down in the center before placing in the oven.

Bake until the edges become a light golden color, 10-12 minutes. Remove from pans to wire racks.

via Taste of Home

Notes: a Snickerdoodle cookie has to be soft and chewy.  No hard hockey puck cookies here! It has to be rolled twice in cinnamon-sugar to ensure that it is completely coated.  It also has to have the signature tang from the cream of tartar.


How to Roast Nuts

Preheat oven to 250°F. (Higher temperatures will burn the nuts.)

Place a piece of parchment paper on a sheet pan and pour the nuts on top Spread them out so they are in a single layer and place them in the oven.

Check on the nuts after 5 minutes. Most nuts take 8-10 minutes to toast, but smaller nuts take less time than larger nuts, so watch them carefully because you don't want them to burn.

Most times, the smell of roasting nuts is a sign they are done. Check them as soon as you smell them to prevent burning.

For maximum crunch, let the nuts cool before using them in a recipe.


Baked Challah French Toast

8 large eggs (6)
1 cup whole milk (1 1/2)
2/3 cup part-skim or whole milk ricotta
1 1/2 tsp. vanilla extract
1/2 tsp. Kosher salt (pinch)
Zest from 1 lemon
6 Tbsp. brown sugar
1/8 tsp. ground cardamom (little pinch)
1 tsp. cinnamon
12 slices day-old challah bread, 3/4-1 inch thick
4 Tbsp. unsalted butter, melted
1 cup frozen blueberries
Powdered sugar

Combine the eggs, milk ricotta, vanilla, salt, and lemon zest in a bowl and whisk together and set aside. Add the cinnamon, nutmeg, and cardamom to the brown sugar and stir to combine.

Coat a high-sided, rectangular baking dish with the butter. Dip each of the bread slices in the egg mixture, sprinkle one side with the brown sugar mixture and place standing up in a high-sided, rectangular baking dish. Off set each slice from side to side as you go. Pour the remaining egg mixture over the top and sprinkle with any remaining brown sugar. Cover with foil and store in the refrigerator over night.

In the morning, preheat the over to 375°F.  Put the covered baking dish in the oven and cook for 30 minutes. Remove the foil and cook for an additional 15 minutes.

Meanwhile, heat the frozen blueberries and the juice of 1/2 lemon over medium heat until the berries burst and thicken and the sauce begins to bubble. When ready to serve, spread the blueberries down the middle of the baked french toast and dust with powdered sugar.

via FoodNetwork


Turkey Chipolte Chili

 2 Tbsp. olive oil
1 lb. ground dark turkey meat
1 medium onion, diced
(1 jalapeno, diced)
4 Cloves garlic, miinced
1 Tbsp. chili powder
2 Tsp. ground cumin
1/2 tsp. chipotle chili powder
pinch ground cloves
2 tsp. sea salt
14-15 ounces diced tomatoes and their juice
3 cups cooked pinto beans, or 2 15 oz. cans, kidney beans, drained and rinsed*
2 small sweet potatoes (1 lb.), peeled and shredded (about 4 cups)
2 1/2 cups water
Topping suggestions: Diced avocado, fresh chopped cilantro, Greek yogurt or sour cream, tortilla chips

Heat oil in a large pot over medium heat. Add turkey meat and brown, breaking up with a wooden spoon. When just cooked through, remove from pan using a slotted spoon and set aside. If pot looks dry, add more oil.

Add onion, (jalapeño,) and garlic and sauté, until onion is translucent (about 6 minutes).

Add spices, salt, and pepper and stir until fragrant (about 1 minute).

Add tomatoes and their liquid nd cook for another minute or two.

Add the turkey meat back to the pot, along with the beans, sweet potato, and water. Bring to a boil, and them reduce heat to a simmer and cover the pot. Cook until sweet potatoes are tender and everything is nice and thick (about 1 hour).

Salt and pepper to taste. Serve with desired toppings.

*Can substitute one can kidney and one can pinto beans.

via Home &Family


Sweet Potato and Corn Chowder

2 Tbsp. unsalted butter
4 Slices thick-cut bacon, cut into a small dice
2 cups peeled and diced sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tsp. yellow curry powder
1 15 oz. can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tsp. sherry vinegar
1/4 cup minced chives

In a stockpot or dutch oven, over medium heat, melt the butter, Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.

In the same pot, over medium heat, saute the sweet potato, shallots, garlic, and bell pepper, stirring frequently, until the shallots are tend and translucent, about 3 minutes. Add the thyme, sage, and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stire until incorporated. Cook for another 2 minutes.

Add the corn, chicken stock, heavy cream, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Plate into individual bows and garnish with the crispy bacon and chives.

via Food Network Kitchen


Orange and Almond Biscotti

2 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 salt
4 Tbsp. unsalted butter
1 cup sugar
2 eggs
1/4 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup slivered almonds, chopped
2 Tbsp. orange zest

Preheat oven to 350°F.

Mix the dry ingredients together with a whisk and set aside. Beat the butter and sugar together, with an electric mixer, until light and smooth. Then add one egg at a time. Add the almond and vanilla extract until well combined. Using a large wooden spoon, mix in the almonds and orange zest. Add the dry ingredients and mix by hand until just combined.

Take the dough out of the bowl and divide it in half, placing each half on a parchment-lined baking sheet. Roll into logs that are about 13x2" long. With floured hands, pat them down to smooth.

Bake on the middle rack of the oven for about 35 minutes until the loaves are golden and just starting to crack on top. Remove the loaves from the oven and let cool for 10 minutes. Lower the oven temperature to 325°F.

Cut each loaf diagonally into slices with a serrated knife and lay them cut side up on the cookie sheet. Bake for 7 minutes, then flip each slice and bake for another 7 minutes.

Biscotti should be crispy and golden brown now. Let them cool completely and then enjoy.

biscotti are exceptionally good when eaten the same day they are baked, although they will keep for at least two weeks when stored in an airtight container.

via qkatie


Cranberry and Pistachio Biscotti

3/4 cup Sugar In The Raw
1/4 cup canola oil
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup chopped pistachios
1/2 cup dried cranberries (or dried cherries)

In a small bowl, beat sugar and oil until blended. Beat in eggs then extracts. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12"x2" rectangle on a parchment paper-lined baking sheet. Bake at 350°F for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4" slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes, or until firm. Remove to wire racks to cool. Store in an airtight container.

via Taste of Home


Brigham Young's Donuts

This original recipe for buttermilk donuts was contributed by Sister Naomie Young Schettler, a granddaughter of Brigham Young. It was first made by Emily Partridge Young, Sister Schettler’s grandmother. A favorite with President Young, the donuts became so popular that they eventually were sold at the Zion’s Cooperative Mercantile Institution department store in Salt Lake City. 

5 1/2 cups all -purpose Flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 Tbsp. butter, melted
Oil, for frying
Granulated or powdered sugar (optional)
Ground cinnamon (optional)

Combine first 8 ingredients, kneading in enough flour to make a soft dough, Not too sticky. Roll out and cut into donuts. Fry in deep, hot oil. Roll in cinnamon and sugar while still hot.

via Nauvoo Mercantile


Citrus Butter Cookies

2 cups (4 sticks) salted butter, softened
1 1/2 cupssugar
2 whole large eggs, separated
4 cups all-purpose flour
3 Tbsp. orange, lemon, and lime zest
2 Tbsp. orange, lemon, and/or lime juice (2 Tbsp. total)
3 cups powdered sugar
2 Tbsp. whole milk
2 Tbsp. orange, lemon, and lime zest
Juice of 1/2 lime
Juice of 1/2 lemon
Dash of salt
Extra zest for decorating

Preheat oven to 350°F.

Cream butter and sugar until combined. Add egg yolks until combined.... (set whites aside for the icing). Add the zest and the flour and mix until combined, then add juice and mix until combined.

Scoot out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3-4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing,  combine 1 egg white with the rest of the icing ingredients. Whisk Thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable, but still thick, consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. sprinkle with extra zest before the icing sets.

via Pioneer Woman 

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