Recipes!

Biscuit Topped Cobbler

This is how my grandma always made the topping for cobbler so of course it is the only way I like it. I didn't have enough peaches so this was more like sweet biscuits with a miniscule amount of fruit but other that that it was delicious!!!

2-4 cups of fruit, if using peaches peel and slice them (I have used blackberries and it was out of this world!)

2/3 cups of white sugar

1 T. cornstarch

1/4 water

Sprinkle of cinnamon

Combine everything in a sauce pan and cook until thickened and bubbly.

Meanwhile mix

1/4 C. melted butter

1/3 C. white sugar

2 C. Bisquick

1/2 C. milk in a mixing bowl.

Stir together until just combined. Don't over mix. Pour your fruit into a baking dish and top with biscuit topping. I put a few pats of butter on top of the biscuits and then sprinkle with cinnamon and sugar. Bake at 400 degrees for 20 minutes. (I found this too hot. It made everything too brown for me but it was still wet in the center. Maybe it was because my biscuit layer was so thick? Anyway I baked at 375 this last time for longer that 20 minutes and it was still a bit dark for me. I am just going to keep messing around until I get it right.)

This past week I got an email from Betty Crocker. It had two recipes in it that I was interested in trying. There was something I liked in each and something I didn’t like in each. My only option was to combine them and come up something of my own! I am now calling this Mexican Goulash.

I made it Sunday, which was still August. I should have saved it for Tuesday and used it as my new recipe for September but after being at the pool on Saturday I wanted to make something that didn’t require a trip to the store. I had everything I needed (this is a great food storage recipe since almost everything came out of my freezer or a can) so this became our Sunday dinner.

I really like this a lot. Paul thought it was a little too spicy and the kids didn’t really care for it but they did eat the meat.

Chicken Breast sliced (I only used one)

McCormick Taco Seasoning

Oil

1 8oz can of tomato sauce

1 16 oz. Jar salsa (I used Pace Medium)

1 bag of PictSweet Authentic Mexican Corn & Black Beans (Freezer Section)

Uncooked pasta (Maybe a cup?)

Grated Cheese

Fried Flour Tortilla Strips

Toss chicken pieces in oil and taco seasoning. Cook over medium heat until cooked through and no longer pink.

Drain off extra oil and any juices (I mopped them up with a paper towel) Add your tomato sauce, salsa and one cup of water to the meat and stir. Once everything is incorporated add the dry pasta

and the bag of veggies,

stir again and then cover and let simmer for 15 minutes. Meanwhile fry your tortillas strips. After the 15 minutes give everything another good stir and then sprinkle with cheese, cover for 1-2 more minutes until the cheese is melted.

Top individual servings with tortilla strips. I served with cheddar cheese Bisquick biscuits.

This past week I got the thrill of my life in my email inbox. Read the last paragraph. It talks about their favorite recipes from two of their newest cookbooks. Well the recipe they chose IS MY RECIPE!!! I am on page 100 of the new cookbook with my steak chili recipe and out of the whole book that is the recipe that they decided to feature. How fabulous is that!?!