One Pan Cobler

My Mom made us this cobbler as kids.  It was always a special treat!  This dessert isn't pretty, it doesn't make for a beautiful food photo...but your mouth will be oh so happy when you spoon it in!  This dessert is rustic, gooey, and delicious.

One of the things I love about this dessert is that it is simple, and you can customize it to fit the season.  This dessert is perfect year round!

Try apple cobbler in the fall, peach cobbler in the summer, cherry cobbler in the winter...even pumpkin around Thanksgiving time.  You can use ANY flavor of pie filling you like as a base.  Here I used peach simply because that was what I had in my pantry.

Serve this dessert hot with a scoop of ice cream.  The ice cream will melt into the cobbler and turn to perfection.

Here's how easy this recipe is:


Ingredients
1/2 cup melted butter
1 1/2 cups milk
3 cups Bisquick
2 cups sugar
1 qt pie filling (any flavor)

Directions
1. Spray a cake pan with non-stick spray.
2. Mix butter, milk, bisquick, and sugar until smooth - pour into pan.
3. Top with pie filling, which will sink to the bottom while baking.
4. Bake at 400 degrees for 30 minutes. Serve warm. This is great with a scoop of ice cream!

BBQ Chicken Chopped Salad

During my college years a dear friend of mine introduced me to the BBQ Chicken Chopped Salad while we were dining at California Pizza Kitchen.  I was instantly addicted! I went back time and time again for the delicious meal.  I tried them at numerous restaurants - Ruby's, Islands, and BJs - but the CPK has remained my favorite.  I still eat it to this day when we dine at CPK. 

The blend of flavors is perfect and satisfying.

When I was first married and learning to cook, my husband and I decided that we could re-create this tasty salad at home...and we were right!  It has been a favorite meal at our house for years and years and years.  There is no cooking involved - just chopping and tossing.  So it is a quick weeknight meal that will produce lots of happy tummys!

1 head iceberg lettuce, chopped

1 8 oz can corn, drained

1/2 15 oz can black beans, drained and rinsed

1 cup mozzarella cheese, grated

1 avocado, chopped

2 tbsp basil, chopped

1 cup ranch dressing

2 cups precooked chicken, cubed

1/2 cup BBQ Sauce

10 tortilla chips, crushed

Optional Ingredients:

1 small jicama, diced

1 large roma tomato, diced

Combined lettuce, corn, beans, cheese, avocado, and basil.  Toss together with ranch dressing.  Transfer to a large serving platter.  Sprinkle with tortilla chips.

Combine chicken and BBQ sauce.  Place atop salad.  Enjoy.

Crème Brûlée

Crème Brûlée.  Just the thought of this dessert makes me happy.  For ages I swore I hated it...but truth be told...I had never tried it.  I remember going out to dinner with my aunt who would order it on occassion, and I would always order a brownie ala mode.  She would always offer me a taste and I would always decline.  Boy do I regret that now.  Down the road I finally tried

Crème Brûlée and was instantly hooked!  Such a light tasting dessert and so so so divine....and so so so perfect for Valentine's Day!  Make this for your valentine and they will be yours forever.  Promise.

Now when my husband and I decided to split a dessert and I see Crème Brûlée on the menu I quickly change my "share" to "I think I'll order mine own dessert, thank you."  Sharing is NOT an option when it comes to Crème Brûlée.

You will be shocked to find out how easy

Crème Brûlée  is to make - an how few ingredients there are!  It is simply a custard with caramelized sugar.  That's it!  Simple and delicious!

First start off by scraping your vanilla bean.  If you are using vanilla extract, skip this part.

Now combine your cream and the vanilla bean pulp, throw in the bare bean for extra flavor - just don't forget to remove it when you're done.  Heat to a boil, remove from heat, and cover.

Now combine your egg yolks and sugar.  Whip them with your stand mixer until the color turns pale.

Now start adding your hot cream into the egg mixture, little by little so you don't cook the eggs.  Continue to whisk with your stand mixer.  Once you have added all the cream you can skim the foam off the top.  Now pour that delicious mixture into your ramekins.

Pour some hot water into your pan so that if come about half way up your ramekins.  Bake at 325 for 40 to 45 minutes until firm, but still a bit jiggly.  Let cool slightly on the counter and then transfer to the fridge.  Refrigerate for 2+ hours.

After they have chilled in the fridge sprinkle them with sugar.

Now get out your weapon.  This tool sure makes it easy to make this dessert, but I heard that you can use your oven broiler to brown your sugar.  I myself have not tried this method - but I'm intrigued.

Heat the sugar quickly and evenly in a circular motion until it bubbles and browns.

Use all of your self control to let it cool 5 minutes before you devour it.  You don't want to burn your tongue!!!

Perfection.

Crème Brûlée 

6 egg yolks

1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)

3/4 cup sugar

4 cups heavy cream

1/2 cup sugar for topping

berries for garnish

Preheat your oven to 325

In a saucepan, combine cream and vanilla bean pulp (or extract).  Heat over medium high heat just until boiling.  Remove from heat and cover while you prepare the rest of the ingredients.

In a stand mixer combine egg yolks and sugar.  Using the whist attachment whisk until the color becomes pale.  With the whisk still turning start adding in the hot cream, little by little.  (Dumping it all in would cook the eggs, so take it slow.)

Place 6 ramekins on a large baking sheet or cake pan.  Fill the ramekins evenly with the  mixture.  Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.

Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly.  Refrigerate for at least 2 hours...but can be left in the fridge for 2-3 days.  By placing them in the fridge your custard will firm up and become the perfect texture.

After the custard is done chilling use the 1/2 cup sugar sprinkle each ramekin with a bit of sugar.  I like a thicker crust on mine, so I put a bit more sugar.  Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown. Don't have a torch?  Try using your oven broiler to caramelize the sugar.  After you are done there should be a firm crust on your custard.

Let cool for 5 minutes.  Garnish with berries.

Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Combine all ingredients and stir until incorporated.  Serve with veggies, chips, or bread.  Refrigerate leftovers.

Sweet Fruit Salsa with Cinnamon Sugar Chips

I first ate this tasty little snack at a craft night.  My friend made it and I couldn't help but to keep going back for seconds.  I love making this in the cooler months for a few reasons.  The first is that it is a little bit of freshness and lightness amongst all the baking and feasts we eat in the winter.  The second is the Mission brand tortilla chips releases a limit edition cinnamon sugar tortilla chip that pairs PERFECTLY with this salsa!  I'll talk a bit more about the chips in a second...

 This salsa is not what you are thinking.  It is sweet, full of fruit, with a lightly tasty glaze.  Not only is this yummy with cinnamon sugar chips it would be great atop waffles, or atop a sugar cookie spread with cream cheese frosting.

I've served this at numerous parties and functions and I ALWAYS get asked for the recipe over and over again.  If you know how to chop a few apples, you can pull this recipe off like a pro.

2 golden delicious apples, chopped pretty small
1 pint strawberries, cut into small pieces
2 kiwi, cut into small pieces
1 pint raspberries
1 pint blackberries
1 TBSP seedless raspberry jam
1 TBSP brown sugar
1 TBSP white sugar
Cinnamon Sugar Chips

I like to start with the glaze.  In a medium bowl I combine the jam and sugars.  Stir until smooth.

Chop all fruit and place in the bowl with your glaze.  After all fruits are added gently fold the fruit into the glaze until it coats everything.

Serve with Cinnamon Sugar Tortilla Chips or Cinnamon Sugar Pita Chips.  If you are craving the cinnamon tortilla chips and they are no longer available on the shelves - make your own!  It's a cinch!  Check out the recipe for your standard tortilla chips HERE, and then instead of adding salt, sprinkle with cinnamon and sugar.

Egg Soufle

This is a simple, delicious, warm breakfast casserole.  This is really the base to so many delicious possibilities.   My recipe is for cheddar cheese and sausage, but you could easily change it to swiss and bacon, or pepper jack and veggies...anything would work.  My mom always did sausage and cheddar - so that's what I love and continue to do.

This souffle is PERFECT alongside of the Easter Morning pull-aparts.  They are both warm, fresh out of the oven, filling, and special.  They are also both made the night before.

Now - this dish is so seriously easy that you won't even believe it.  Let me give you the rundown.

About 12 pieces of white bread, crusts removed

1 LB link Sausage, browned and cut into 1 inch pieces

7 eggs

2 cups milk

1/2 tsp salt

1/2 tsp ground mustard

1 cup grated cheddar cheese

Spray a 9x13 cake pan with non-stick spray.  Arrange your bread slices so they are completely covering the bottom of the pan.  You may have to cut some piece in half, or smaller to fill the entire bottom of the pan.

Brown your sausage, drain it on a paper towel, and cut it into 1 inch pieces.  Evenly distribute the sausage pieces over the bread layer.

In a medium bowl combine eggs, milk, salt, and ground mustard.  Whisk together until all yolks are broken and it is a pale yellow color.  Stir in cheese.  Pour over the top of the bread layer.

Cover and place in the fridge overnight. (6-8 hours.)

Bake at 350 degrees for 45-60 minutes until edges are golden and center is set.  Let cool 10 minutes before serving.  Cut into squares to serve.

How easy was that?  All done before bedtime and ready to be baked in the morning!

Easter Morning Pull Aparts

Growing up my mom would ALWAYS make this meal on Christmas morning.  As an adult I've continued this tradition and always look forward to that little reminder of home on Christmas.  Not only is this meal special and delicious - but all the work in done the night before.  All you have to do come Christmas morning is pop both of these dishes in the oven while presents are being opened.  After all the paper has been strewn about and all the packages have been opened you'll have a hot yummy breakfast to sit down too.

The first part of this mean are the Butterscotch Pull-Aparts.  The original name of these gooey delicious rolls is Easter Morning Pull-Aparts...but since we're eating them on Christmas let's just go with butterscotch. :)

These really are a little piece of heaven.  They are sticky and sweet and gooey and warm and oh so delicioso!  

1/2 package of Butterscotch pudding mix (the cook and serve kind NOT the instant)

pinch of cinnamon

16 frozen Rhodes rolls (The Rhodes brand works the best - I've tried other brands and they just weren't as big and fluffy and yummy)

3/4 stick butter, melted

1/2 cup brown sugar

Grease your bundt pan WELL.

Mix together your dry pudding mix and cinnamon.

Place 16 Rhodes frozen rolls evening in your bundt pan and sprinkle with the pudding mixture.

Stir together your butter and brown sugar until thick and well combined.  Drizzle over the rolls.

Cover with foil and let sit on your counter overnight to rise. (6-7 hours)

Bake at 350 degrees for 30 minutes.  Turn over onto a plate and devour.