Paula Deans incredible Peach Cobbler

Paula Dean's incredible Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

I got this recipe from one of my favorite food blogs and made them for Tom last night. He loves chocolate more than anyone I know, and he thought they were great. They are over-the-top chocolaty, so beware!!

Brownie Cupcakes

Brownie:

4 oz unsweetened chocolate, chopped

1/2 cup butter, cut into pieces

1 1/4 cup white sugar

1 teaspoon vanilla

3 eggs

3/4 cup all purpose flour

1/2 teaspoon salt

Frosting:

3 oz unsweetened chocolate, chopped

2/3 cup butter, room temperature

1 1/3 to 1 2/3 cups powdered sugar

1 teaspoon vanilla

Brownies:

Preheat oven to 325 degrees. Place rack in center of oven. Line 10-12 muffin cups with paper or foil baking cups.

Melt the chocolate and butter in double boiler. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Mix in sugar a little at a time, until all sugar is dissolved. Add the vanilla and then the eggs, one at a time, mixing well after each addition. Mix in the flour and salt just until blended. Don't over mix*.

Evenly divide the batter between the muffin cups. Place in oven and bake for about 20 minutes. DO NOT OVER BAKE*. Remove and let cool on a wire rack. Once the cupcakes are completely cooled, frost. You can either spread the frosting on the cupcakes with a small spatula, or if piping, use a medium to large closed star tip to make little rosebuds.

Chocolate Frosting:

Melt chocolate in a double boiler. Remove from heat and let cool to room temperature. Beat the butter in a separate bowl until smooth and creamy. Add the powdered sugar and beat until light and fluffy. Beat in the vanilla extract. Add the chocolate and beat until all ingredients are incorporated. Increase speed on mixer and beat until frosting is smooth and glossy (about 2 minutes).

Confetti Couscous

This is from Weight Watchers, and is only 2 pts. for a 2/3 cup serving. Melissa and I love this recipe!

2 tsp. olive oil

1 onion, chopped

4 garlic cloves, minced

1 red bell pepper, diced

1 green pepper, diced

1 yellow squash, diced

1 (5.8-ounce) package olive oil and garlic couscous

2 cups fat-free, less-sodium chicken broth

2 tablespoons pine nuts, toasted

1/2 cup chopped fresh basil

1/2 tsp. freshly ground black pepper

1. Heal oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper. YIELD: 8 servings (serving size 2/3 cup).

Nutrition Information:

Calories: 125

Protein: 4.9g

Fat: 2.9g

Carb: 21.7g

Fiber: 2.6g

Chol: 0 mg

Sodium: 334 mg.

Calcium: 27 mg

Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

"Poop" Muffins

These are the greatest muffins for my kids. They are healthy and give them lots of fiber,that is why they are called "Poop" Muffins in our house. Great way to get them to eat something healthy that they think is a treat.

17 prunes
1 Cup Water
3 Cups All Bran(I get the bran buds)
2 Tablespoons White Vinegar
1 Cup Splenda
2 1/2 tsp Baking Soda
7 egg whites
2 cups milk
2 1/2 cups wheat flour
1/2 bag mini semi sweet chocolate chips

Boil the prunes and water till prunes look softened, and blend till smooth. Sometimes I just buy the baby food prunes, they are just water and prunes. Then Mix it all together and fill the muffin tins 3/4 full of mix. Bake at 350 for 12-15 min, don't over bake they will get dry fast. I usually freeze half of the batch because it makes so many.

Garlic Rolls

I was inspired by my sticky buns recipe to create these garlic rolls. They were absolutely delectable!!!

Rhodes Rolls (I did about a dozen)
1/2 stick melted butter
Garlic Salt

Spray bundt pan with Pam and place frozen roll dough in pan. Pour melted butter over the top and sprinkle with garlic salt. Let rolls rise and bake as directed on package. These really were to die for, and SO easy!!

3 Envelope Roast...

Unfortunately, I don't remember what site I got this off of, but I did use it from somewhere it is not my recipe.

1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast

Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!

I used the leftover roast for Kim's baked chimichangas a few days later and it turned out great!