Tommie's Easy Peach Cobbler

This peach cobbler recipe is for my boy Tommie. He needs a quick, easy recipe for a beginning cook. So, here it is. Ignore the notes, those are for him. LOL

Preheat oven to 375 degrees.

Pie crust:

Since you're not baking a crust from scratch you can either: A)buy 2 refrigerated pie crusts (should be 2/pack) and use them, OR B)Use pillsbury biscuit dough in the can.

Pre-bake bottom pie crust (if using) for 10 minutes. If not using bottom crust, move on to filling.

Sidenote: Some people dont use a bottom crust on their cobbler. But the crust is my favorite part, so I like having top and bottom crust.

Filling:
Peaches, duh (fresh are best when ripe, but frozen/canned work as well) - 1 large can for a smaller batch of cobbler. Or 1 small package of frozen peaches.
1/4 cup white sugar (1/3 if you like your cobbler super sweet)
1/4 cup brown sugar (1/3 for super sweet cobbler)
1/8 tsp nutmeg (or a small pinch if you dont have a measuring spoon)
1/4 tsp cinnamon (a larger pinch)
1/4 cup water
1 tsp lemon juice
2 tsp cornstarch (to thicken filling)
1 tsp vanilla flavoring (optional, but I like a little vanilla flavoring in my cobbler)

Mix ingredients in a saucepan and simmer until sugar melts down. If using canned peaches, be sure not to overcook peaches or they will become mushy. Pour this mixture into pie crust.

Either slice the top crust into strips and create a  lattice (criss-cross) pattern over the mixture, or if using biscuits, arrange biscuits over the peach mixture, stretching to cover well if needed. Drizzle with crust sprinkle.

Crust sprinkle:
Melt 2 tbsp butter. Mix w/3 tbsp white sugar and 1 tsp cinnamon.

Bake in oven for 35 minutes or until golden brown.

Note: If baking cobbler in the pie tin, check pie after 25-30 minutes to avoid overcooking. If cooking in glass pan, check between 30-35 minutes.

Voila! Easy cobbler. Thank me later Tommie. :)

Simple Summer Pasta Salad

I know Ive been slacking majorly on the recipes, but I have had a lot going on. I told my friend Trece that I would put this recipe on the blog, and better late than never right? LOL.


1 box of rotini (I use either whole wheat or tri-color, but plain is fine)
1 tbsp salt
1 1/2 cup House Italian Salad dressing (Kraft and Wishbone are the best, but if you need to use an off brand regular Italian, add 2 tbsp of Parmesan cheese from the can to the dressing)
1/2 cup of Cucumber ranch salad dressing (Again, Kraft is the best, but there are other brands)
1 large red onion, chopped finely (or run through a food processor)
1 large cucumber diced
15 cherry tomatoes, cut in half
3 tbsp of lemon pepper seasoning
1 tbsp of Mrs. Dash Garlic and Herb seasoning (or a few sprinkles of: oregano and garlic powder)
sea salt to taste (I dont salt it with this when I make it for other people)


Boil the water with 1 tbsp salt. Cook rotini according to package directions. Drain rotini.


In a large bowl, mix rotini with diced vegetables and stir well. Add Italian dressing and seasonings (lemon pepper, sea salt and Mrs Dash) and stir well. Finally add cucumber ranch dressing and toss lightly. Refrigerate to increase flavor until well chilled. 


*Can also add diced boneless chicken breast, chopped romaine lettuce and croutons for an even tastier variation.