A couple of weekends ago, we went to dinner at our friends’ house…first of all, let me say what a treat it is to have someone cooking for you! The food was phenomenal and beyond perfection. Cindy and Mike kicked butt on the grill and know how to entertain a group. We had a blast creating cocktail recipes and trying new wines and champagne.
Photo Credit: Cindy Gooch
To end the evening, Cindy made an out-of-this-world Blackberry Cobbler and confessed to us how simple it was to make. She served it with vanilla ice cream and I am still thinking about it two weeks later!
Photo Credit Cindy Gooch
I’m a big fan of The Pioneer Woman, Ree Drummond and this is straight out of her kitchen. You need only 5 ingredients and the majority of the time is spent letting it bake in the oven. It’s a MUST try!
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Notes
Serve with whipping cream or vanilla ice cream.
By The Pioneer Woman
My Simplified Life http://www.mysimplifiedlife.net/
Although Easter has passed, it wouldn’t have been complete without family, food and bunny slippers!
I made a blueberry pie and mini cheesecakes. Both are perfect anytime during the year and total crowd pleasers. Not only were they delicious, but making them was utterly effortless.
Bunny Slippers
The author of the pie recipe even encourages you to buy ready made pie crust. It truly doesn’t get simpler than that. You can definitely make your own, but if you are short on time or just don’t feel like making one, please, by all means just buy one! After all, it’s the thought that counts.
1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
Butter a 9-inch pie pan. For crust: On a lightly floured surface, roll out half of dough to ⅛-inch-thick circle. Fit into a 9-inch buttered pie pan, trim, leaving about ½-3/4 inch overhang. Cover crust with plastic wrap and chill in refrigerator for about 30 minutes. If making a full top crust, roll out remaining half of dough into a circle approximately 1 inch larger in diameter than pie pan, cover with plastic wrap and chill in refrigerator for about 30 minutes. If creating a lattice top, on a lightly floured surface, roll remaining half of dough ⅛ inch thick into rectangle approximately 11x14 inches. Cut into 10 separate ¾ inch strips. Cover strips with plastic wrap and chill for about 30 minutes. Adjust oven racks, place one rack on bottom level and one in the middle. Place baking sheet or baking stone on bottom rack. Preheat oven to 400-degrees F.
In a large bowl whisk together lemon juice and milk, gradually sprinkle in 4 tablespoons of flour, whisk until smooth. Stir in brown sugar and cinnamon. Add blueberries, and stir to coat. Let sit for about 5 minutes. Pour into prepared bottom crust.
Brush the rim of the crust with the egg wash, place the top crust on, trim to ½ inch larger than size of pan, and crimp together edges with fingers to seal bottom and top crusts, or weave strips of dough to create lattice top, crimping edges to seal. If dough seems soft and warm, cover top with plastic wrap and chill pie in refrigerator for about 20-30 minutes. (Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.)
Brush crust with the egg wash, sprinkle lightly with sugar and place pie on baking sheet or baking stone on bottom rack and bake for 20 minutes. Reduce heat to 375-degrees F and transfer pie (on baking sheet) to center rack. Cover the rim of pie crust with foil. Continue to bake at 375-degrees F until crust is golden and the filling is bubbling, about 30 to 40 minutes. Check crust every 10 minutes or so, and if crust/lattice starts to brown too much, tent pie loosely with a piece of foil. Let cool to set and thicken before serving (if you can wait that long).
Notes
Pie can also be tightly wrapped (airtight) with plastic wrap and placed in a large plastic zip-top freezer bag and frozen for up to 2 months.
By Amy Johnson
My Simplified Life http://www.mysimplifiedlife.net/
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54 speckled malted milk eggs (about 9 oz.)
Instructions
HEAT oven to 325°F.
MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.
By Kraft
My Simplified Life http://www.mysimplifiedlife.net/
