Favorites Friday - Easy Cobbler

This recipe has been around in my family ever since I was little.  I don't think we even had it written down anywhere, because it's so easy.  This recipe needs no introduction, really.  It's just good.  Maybe "cobbler" isn't the right word for it, but it's the closest thing I could think of to describe it.

Easy Cobbler

Makes one 8x8 dish, ~6-8 servings

Ingredients

• 1-2 cans pie filling (cherry, blueberry, apple, peach)
• 1 box Jiffy cake mix
• 1 stick butter or margarine, melted

Instructions
Preheat oven to 400°F.  Dump pie filling into 8x8 (or similar) pan and spread out evenly.  

This pan was actually 8x10

Sprinkle dry cake mix evenly on top.  

Pour melted butter on top, as evenly as you can (don't worry, it's impossible to really get it distributed evenly).  

Ready to go in the oven

Bake for 25 minutes or longer, until topping turns golden brown on edges (and make sure the middle doesn't look soupy).

All done!

It is best eaten while still pretty warm, but let it cool a little before eating.  Seriously.  It's upsetting to take a bite, have a cherry burst lava hot filling into your mouth, and burn your tongue bad enough to not be able to taste the rest of it afterwards.  You have been warned.

A few notes:

• The temperature is not critical.  You could probably bake this anywhere between 350°F and 425°F and it would be just fine.  That way you can stick it in the oven with something else and bake at the same time.  Just adjust the time as needed.
• So far we have made this with cherry, blueberry, apple, and peach filling.  All have been good.  My favorite is cherry, though.
• I think the original called for 1 can of pie filling, but I like a little more filling so sometimes I use 2 (especially if I'm using a lightly bigger pan where it gets spread out more).
• No need to refrigerate leftovers.
• You can also make this over a campfire!  Line a dutch oven with foil, layer the ingredients in the same way, cover, and let cook until done.  We have done it before, and it was awesome!  Just don't forget the foil.

That's it!  Super easy, and the recipe is flexible.  Oh, and it's even better served with vanilla ice cream!

Favorites Friday - Tony and Lisa's Awesome Pizza of Doom

We stumbled across a specialty pizza at Mellow Mushroom one time, and it had a load of toppings that sounded delicious.  I think it was called "Hey Dude"?  Well we loved it, and decided to make our own version at home, with some personal touches.  This is typically what we make now when we do pizza from scratch.  I tried to think of what to call our pizza a while back, and in a moment of silliness I wrote down "Tony and Lisa's Awesome Pizza of Doom" and that's what I've called in in my head ever since; though in real life we just call it "our pizza".

Tony and Lisa's Awesome Pizza of Doom

Ingredients
(Use your judgement for amounts, based on your personal preference)

• Pizza dough (we like Publix or Trader Joe's)
• Olive oil
• Garlic, minced or garlic powder
  
• Grated parmesan or romano
• Pizza sauce  *see note
• Mozzarella
• Pepperoni
• Bacon bits
• Chicken, shredded (or canned)
• Buffalo sauce
• Jalapenos (optional)
• Onions, diced (optional)

Instructions

Let the dough rest at room temperature, as instructed on package.  Prepare/preheat your pizza stone (if using one).  Mix chicken with some buffalo sauce.  Roll out the dough into a large circle, and place onto the greased pizza stone or pan.  Brush (or Misto) the edges with olive oil, and sprinkle with garlic and parmesan/romano on edges.  Layer sauce, cheese, and toppings in order listed, finishing with a drizzle of buffalo sauce swirled on top. 

All prepped and ready to go in the oven!

Bake at 400°F for about 18-24 minutes (check what your dough package says), until cheese and crust turn golden brown.

 

 

 

 

Fresh out of the oven!  (No jalapenos or onions on this one)

 
We recently tried a variation using some leftover garlic butter spread from Publix, melted and brushed on the crust instead of olive oil.  It was even better!  But it's not something I keep around all the time.

*We have tried many different pizza sauces, some of which have been pretty good, and some have been downright icky.  The best ones we have found so far have been Trader Joe's fresh sauce (found right next to the pizza dough) and Classico jarred pizza sauce.  Publix brand jarred sauce wasn't bad, either.  Avoid Ragu at all costs.  There was also another one that I found was just too chunky, but for the life of me, I can't remember what brand it was.  (I know...helpful, right?)

Enjoy!

Favorites Friday - Cowboy Food

I have to share the story behind this one.  This is a recipe that my mom came up with when I was a little kid, but she originally called it "Bobbi's Ziti Beef Casserole".  My brother though it was icky and wouldn't eat it until my dad told him "this is what cowboys eat!", and then, of course, he loved it!  Ever since then, it has been known as "Cowboy Food", and it has been a family favorite.  I began making it for friends that came over in college, and they all loved it, too.  It's a good way to fix something fairly quick when people come over, but if you make it for just two people it makes good leftovers, too.  My husband and I make it fairly often, and by now we have added our own little modifications to improve on the original recipe.

Look at that glisten of cheesy goodness!

Cowboy Food

Makes 8 4 servings (Who am I kidding? We scarf this stuff down!)

Ingredients

•  ~1 lb ground beef
• 1 T onion flakes
• 1 can cheddar cheese soup
• 1 3/4 C ziti
• 1 C frozen peas (or a little more if you want to sneak in extra veggies)
• 1 1/2 C water
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp cayenne
• 1 tsp paprika
• 1-2 handfulls of shredded cheddar (this is one of those modifications we made to the original)

Instructions

1. Brown ground beef in large skillet and drain grease.
2. Add seasonings, water, cheddar cheese soup, ziti, and peas.
3. Bring to a boil.
4. Cover and simmer for 15 minutes, or until ziti is cooked.
5. Remove lid, add cheddar cheese, and stir.  (You could add in the cheese near the end of the simmer time, if you prefer to have more melting time.)
6. Let sit a few minutes for cheese to melt and sauce to thicken.

The amounts above are for the original fairly mild version.  If you like it spicier (like me), you can add extra pepper and even a little chili powder to taste.  I usually make the whole thing with approximately the amounts called for, and just add extra spice to my bowl.  Another tip: use frozen peas, not canned. I used canned peas one time, and it just didn't taste right.

Enjoy!

Favorites Friday - Tuna Noodle Casserole

I had this recipe ready to post over a month ago, but apparently I never clicked the "publish" button.  Oops.

This is one of our favorite recipes, and comes from the hubby's side of the family.  (Originally from his grandmother, I think.)  It is great for feeding a crowd on a budget, and the crowd loves it!  It also makes good leftovers, reheated with a splash of milk so it's not too dry.  We tend to make an entire casserole for just the two of us, because we know we'll eat it all up within a few days.

This recipe is also easily adjustable for your personal taste, and I have noted some of our optional variations below.  Last time I made it I tried it with some pepper jack cheese, and I thought it added some good flavor.  Note that neither of us like mushrooms, but we don't mind cream of mushroom soup.  If you REALLY don't like mushrooms, you could substitute something like cream of celery instead.  (Or if you're one of those strange people who really loves mushrooms, you could add some.)  

Tuna Noodle Casserole
Makes: 13x9 casserole, ~8 servings

Ingredients

• 1 lb bag extra wide egg noodles
• 1 can cream of chicken
• 1 can cream of mushroom
• 2 cans tuna, well drained
• 1 lb shredded cheddar, 1 or 2 handfuls reserved
• 1/2 can peas (drained)
• 1 can milk

Optional:

• remaining 1/2 can peas
• 1/2 can to 1 can petite diced tomatoes
• swap half the cheddar for pepper jack cheese
• crushed potato chips (cheesy chips are best) or bread crumbs sprinkled on top
• canned chicken instead of tuna

Instructions

Boil the noodles, but do not overcook (they will bake more in the oven).  While noodles are boiling, mix remaining ingredients in a 13x9 casserole dish.  Add cooked noodles and mix again.  (If noodles cannot be mixed, add a little more milk.)  Bake at 425 degrees for about 20-25 minutes.  Sprinkle reserved cheddar cheese evenly over the top and bake for another 5-10 minutes, until cheese is fully melted.

This is about what it should look like before adding the noodles

(I forgot to take a picture once it came out of the oven.  I think I was distracted watching Sherlock at the time.)

Favorites Friday - Irish Soda Bread

This is a family favorite recipe that my mom passed down, but I believe it is originally from Betty Crocker.  It's pretty easy to throw a loaf together (and a double batch is just as easy), and doesn't take long since there is no rising time involved.  I think it is best the day after it is made, slathered with butter or margarine.  I like it best with raisins, and feel like it's missing something when I make it without them, but it's still delicious both ways.

Irish Soda Bread
Makes: 1 round loaf

Ingredients

• 3 T margarine or butter, softened
• 2 1/2 C all-purpose flour
• 2 T sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 C raisins (optional)
• 3/4 C buttermilk (I use Saco buttermilk powder)

Instructions
Mix dry ingredients together.
Cut margarine into dry ingredients.
Stir in raisins and enough buttermilk to make a soft dough.
Turn onto lightly floured surface; knead until smooth (1-2 minutes).
Shape into round loaf ~6-7" diameter.
Place on greased cookie sheet.
Cut an "X" on top, ~1/4" deep with floured knife.
Bake at 375F for about 35-45 minutes until golden brown.
Brush with margarine near the end of baking time, if desired.

Lisa's cheat: don't bother with the floured surface or cutting in "X"; just knead by hand in the mixing bowl for a few minutes, then form into a round shape on the pan as best as you can.  The dough will be sticky, so it won't look perfect.

Favorites Friday - Cheesy BBQ Sloppy Joes

This has been a favorite of ours since I first tried it several years ago.  I came across this recipe in a Southern Living magazine, so I can't take credit for this awesomeness.  I was able to dig up the original recipe online here.

Cheesy BBQ Sloppy Joes
Makes: about 4 servings

Ingredients

• 1 1/2 lbs ground beef
• 1 (14.5oz) can petite diced tomatoes
• 1 C ketchup
• 1/2 C BBQ sauce (we often use Sweet Baby Ray's or whatever's open)
• 1 T Worcestershire sauce
• 2 T chopped jalapenos, from jar
• 1 T juice from jar of jalapenos
• garlic texas toast (1-2 slices per serving, depending on the size of the toast)
• shredded cheddar cheese, for topping

Instructions

Brown ground beef in large skillet; drain grease. Stir in tomatoes, ketchup, BBQ sauce, Worchestershire sauce, jalapenos, and jalapeno juice.  Cover and simmer about 10 minutes, until sauce has thickened.  While sauce is cooking, prepare texas toast.  Serve sauce mixture over texas toast and sprinkle cheese on top.

This is a good "grown up" version of Sloppy Joes that packs a lot of flavor.  The jalapenos add some spiciness, but you can adjust to your personal preference. (I love it spicy!) Combining with the garlic toast and cheese is what really seals the deal, though.  Be warned, this recipe is so "sloppy" that it just needs to be eaten with a fork! 

(Note: I tried to double the recipe once, but it was difficult to get the sauce to thicken up right with more in the pan.)