Pecan Cobbler

This pecan cobbler will be a regular for holiday meals and/or special times on our dessert table.

Bring out the vanilla ice cream when serving this delicious cobbler!

This cobbler recipe originates from Plain Chicken, one of my favorite food blogs.

Ingredients

• 6 Tbsp butter, melted
• 1 3/4 cups sugar, divided
• 1 cup flour
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup toffee bits
• 1-1/2 cups boiling water

Directions

Preheat oven to 350.

Whisk together 3/4 cup sugar, flour, baking powder, salt, milk and vanilla.

Pour melted butter into an 8x8-inch pan and pour batter over melted butter.

Combine the remaining 1 cup of sugar, the pecans, and toffee bits in a separate bowl and sprinkle evenly over the batter.

Pour boiling water slowly over top of the cobbler.

Bake until top of the cobbler looks set, about 40 to 45 minutes.




Source

Caribbean Rum Cake

Rum cake has to be one of the best cakes ever.  

This recipe comes from the King Arthur Flour website.    Click here to go to the recipe page and while you are there, check out their awesome recipes!

Hope you enjoy this special cake :)

Tomato and Roasted Red Pepper Spread

We love tortilla chips and are always happy to find tasty chip spread recipes.

This recipe and photo comes from McCormick Spices website.

Ingredients

Serves: 16
Serving Size: 2 tablespoons


1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350°F. 

Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister.  Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.

Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon.  Peel off skin and coarsely chop tomatoes.

Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste.  Cook 15 minutes, stirring frequently until thickened.  Stir in lemon juice.

Serve warm or at room temperature with pita, chips or crackers.  You can also refrigerate until chilled to serve cold.

Photo and recipe source

Taco Salad Casserole

Love these type of taco recipes, 

not only because they are quick 

and easy, but so delicious.

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 envelope taco seasoning
• 1/2 cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 1 cup (4 ounces) shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

Directions

Preheat oven to 375°.

Cook beef, onion and green pepper over medium heat until meat is no longer pink.  Drain. 

Stir in taco seasoning and water . . . cook and stir until thickened, about 3 minutes.  Set aside.

Place chips in a greased 8-in. square baking dish. 

Stir refried beans in a small bowl and spread over chips. 

Top with beef mixture and cheese.

Bake uncovered for 15-20 minutes or until heated throughly. 

Top with lettuce, tomatoes and olives.  Serve with sour cream and picante sauce. 



Yield: 4 servings




Nutritional Facts

1 cup: 405 calories, 12g fat (0g saturated fat), 47mg cholesterol, 1181mg sodium, 31g carbohydrate (0g sugars, 6g fiber), 37g protein 

© 2016 RDA Enthusiast Brands, LLC


Recipe and Photo Source