Blackberry Cobbler

*Photo courtesy of thePioneerWoman.com

Ree at Pioneer Woman has THE BEST recipes! Here is another of our family favorites we've found on her site. (She makes a second blackberry cobbler that I haven't yet tried so give it a whirl if you feel adventurous.)

Blackberry Cobbler
6 c fresh or frozen blackberries
1/2 c plus 4 T sugar
1 T lemon juice
zest of 1/2 lemon
2 c flour
1/4 t salt
1 T baking powder
1/4 c vegetable shortening
4 T butter
1 egg
1/2 c milk
ice cream (optional, but oh so highly recommended!)

Preheat oven to 425. Combine blackberries, 1/2 c sugar, lemon juice and lemon zest in a mixing bowl. Stir to combine, pour into baking dish and set aside.

In a separate bowl, pour flour, salt, baking powder, and 1 T sugar. Add shortening and butter and work mixture together with a pastry blender until the mixture is coarse. Measure 1/2 c milk, add an egg and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry but not overly sticky.

Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2-3 T sugar and bake until golden for 30 minutes. Berry juice will be slightly thin but don't be afraid. It will gradually soak into the cobbler topping.

*Jayne's notes: I forgot to add the lemon when I made this and it still tasted heavenly.

German Pancakes and Warm Peach Butter Sauce

Jayne's Notes: Home-grown and bottled peaches are like GOLD in our house! They are divine! I made this with a quart of these delicious peaches and it was ohhhh so good!! If you're on a diet, don't continue reading. Run away, far away! This is not light on calories but it tastes so good!!
Warm Peach Butter Sauce
1 pint peaches
1/4 cup sugar
3 Tablespoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla

Melt butter in a small saucepan. blend peaches in blender and add into butter. add sugar and salt. stir and bring to a boil. simmer until sauce thickens. stir in vanilla. serve warm with whipped cream.

German Pancakes

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted

Mix the eggs, milk, flour and salt until smooth. Pour the melted butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

(This is German pancakes recipe I found online. I'm sure it's very similar to mine as there isn't a whole lot of room to make changes with this simple recipe.)

Pioneer Woman's Crispy Yogurt Chicken

Crispy Yogurt Chicken

Chicken legs
2 c plain, unflavored yogurt
2-3 cloves garlic
parsley
juice of one lemon
salt
butter
2 c Panko Bread Crumbs
Begin by throwing 2 cups of plain yogurt into a mixing bowl. Peel and mince a couple of cloves of garlic and put in yogurt. Next chop up a small amount of fresh parsley and add it to the yogurt. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken and pat it dry. Then give it a nice sprinkling of salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too and then a bit of a stir.

Butter a baking dish. With a pair of tongs place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the bread crumbs. Cover each piece thoroughly with bread crumbs and place it in baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil and bake in a 350 degree oven for 1 to 1 1/4 hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Jayne's notes: This wasn't as crispy as I would have liked but that may be because I added the last of my corn flakes to the bread crumb mixture. Or it might be because I didn't use 'Panko' crumbs. I'm not sure what they're like, but I just had generic crumbs in my cupboard. I also used a shake of garlic powder instead of fresh garlic. All in all we give this a thumbs up. It was very tasty! Thanks, PW!

Milk-free Chocolate Frosting

We were making brownies this weekend and didn't have enough powdered sugar. This was a yummy alternate recipe that doesn't call for any powdered sugar or milk (my daughter is lactose intolerant). It was surprisingly yummy with a fudgy taste and texture.

Chocolate Frosting

1 cup sugar
6 tablespoons corn starch
4 tablespoons cocoa
1/2 teaspoon salt
2 tablespoons oil
1 cup water
1/2 teaspoon vanilla

Directions: Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.

Makes: enough frosting for 1 cake
Preparation time: 10 min.

BYU Mint Brownies

These bring back a lot of childhood memories. Whenever we visited the BYU campus with my family (almost every summer) my dad would have to buy a BYU mint brownie. (He bought the brownies while we girls bought the fist-sized jaw breakers.) The other day I received this recipe in my BYU alumni email. Yummy to my tummy!!

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Copyright © 2008. Brigham Young University Alumni Association. All Rights Reserved.

Southwestern Chicken and Barley Soup

Okay, so you all may have your doubts about eating a BARLEY soup as did I. But honestly you don't even know it's in there unless you look carefully at what you're spooning into your mouth. This soup tastes great! I wasn't tempted to make it at first but since I have two pounds of Pearl Barley that have sat in my cupboard for a year I figured I would give it a try. I wasn't disappointed. Taste of Home rates it a 5 star recipe and so do I!



Southwestern Chicken and Barley Soup
(Taste of Home original recipe)

1 c chopped onion
1 minced garlic clove
1 T oil
3 c water
1 15-oz can whole kernel corn, drained
1 15-oz can kidney or black beans, rinsed and drained
1 15-oz can tomato sauce (or two small ones)
1 14.5-oz can diced tomatoes, undrained
1 14.5-oz can chicken broth
1/2 c pearl barley (uncooked)
1 4-oz can chopped green chilies, drained
1 T chili powder
1/2 tsp cumin
3 c shredded or cubed cooked chicken
1/4 c chopped fresh cilantro
juice from 1 small lime or 1/2 large lime (about 2-3 T)
sour cream
shredded cheddar cheese

In a large soup pot (4-5 qts) saute onion and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes.

Stir in the chicken and cook for 15 more minutes or until barley is tender. Stir in cilantro and lime just before serving.

To serve, ladle into bowls and top with sour cream and shredded cheese.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Original recipe from JoyofBaking.com

1 1/2 cups shredded raw zucchini (about 1/2 pound)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup safflower or canola oil
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat oven to 350 degrees F and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Makes one - 9 x 5 x 3 inch loaf.

Jayne's Notes: There are few fruit bread recipes that I enjoy. Usually the common banana bread turns out dry and overcooked in my opinion so I was hesitant when my husband offered to find a recipe and bake this to use up our enormous zucchini. But I must say that this was so moist and delicious and most definitely a recipe I would recommend!

'Flavor-full' Chicken Quesadillas

**This recipe is from the Food Network show Quick Fix Meals. These quesadillas are absolutely delicious! Don't be afraid to use the red onions or artichokes. I went light on the amounts of these because I too was nervous but you can hardly taste them in the final product. Also, I couldn't find the roasted red peppers so I just grilled a few red bell peppers myself. YUM!!


Cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

Zucchini Cupcakes with Caramel Frosting

Adapted from Taste of Home by Nat on Perrys' Plate (this is her photo...my dishes are not this pretty)

**These taste like spice cakes. Very yummy!

Zucchini Cupcakes with Caramel Frosting

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp vanilla extract
2 1/2 c. all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 1/2 c. shredded zucchini

Caramel Frosting: (this makes a lot so adjust per your needs)
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp vanilla extract
1 1/2 to 2 cups confectioners' sugar

Beat eggs, sugar, oil, orange juice and vanilla. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

Cheese-Stuffed Southwest Turkey Burgers

Originally from Cooking Pleasures magazine Apr/May 08, recipe found on Perrys' Plate. I LOVE her recipe blog!! (Nat's photo, not mine)

Cheese-Stuffed Southwest Turkey Burgers

8 oz ground turkey breast
1 c shredded zucchini
2/3 c bread crumbs
1/3 c finely chopped onion
3 T taco or enchilada sauce, divided
1 egg white, lightly beaten
1 1/2 tsp cumin
1/4 tsp salt
4 T shredded cheese
4 hamburger rolls, split

Heat grill to med-high heat. Drain zucchini in colander and dry slightly with paper towel. Combine turkey, zucchini, bread crumbs, onion, 1 T of sauce, egg white, cumin and salt in a large bowl. Shape half of mixture into 4 patties, 1/4-inch thick. Place 1 T cheese in center of each patty. Shape remaining turkey mixture into 4 patties, 1/4-inch thick and place on top of cheese-topped patties. Press edges to seal while shaping.

Grill, covered, about 10 minutes or until no longer pink in the center and cooked through, turning and brushing with remaining taco sauce halfway through cooking.

Toast rolls during last minute of cooking. Assemble burgers. Makes 4.

Honey-Pecan Crusted Chicken Tenders

I ate this on top of a salad and it was divine!

Honey-Pecan Crusted Chicken Tenders
*recipe courtesy of the Pleasure Cooker

salt
pepper
boneless, skinless chicken tenders
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1 1/4 cups finely crushed cornflakes
1/2 cup finely chopped pecans

Preheat oven to 400. Sprinkle salt and pepper over chicken. Combine honey, mustard, paprika and garlic in a small bowl. Combine cornflakes and pecans in a shallow dish. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken on a foiled baking sheet coated with cooking spray. Cook at 400 for 15 minutes or until done.

Jayne's Notes: I combined the salt/pepper in the honey mixture so I could move a little quicker (and touch less raw chicken). Also, I crushed the cornflakes and pecans together in my mini food processor.

Penne with Sausage and Pumpkin Cream Sauce

Penne with Sausage and Pumpkin Cream Sauce

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
5oz baby spinach
parmesan cheese, optional
Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 1-2 minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute. Meanwhile, cook pasta according to package directions. In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper. Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together until the spinach is wilted. Serve with parmesan cheese, if desired.

Jayne's Notes: I've seen other recipes that use cream with the pumpkin and this was comparably delicious but lower calorie.