EASY Peach Cobbler Recipe!

EASY Peach Cobbler

Melt 1/2 cup butter (1 stick) in bowl or deep dish. (Can use less)

Mix:
1 cup flour
salt
2 tsp baking powder

Add:
1 cup sugar (can use less)

Stir in:
1 cup milkPour mixture over butter. DO NOT STIR.
Mix:
1 cup sugar
4 cups sliced peaches (or use canned peaches)Pour over batter. DO NOT STIR.
Sprinkle cinnamon over all.Bake at 350 degrees for 1 hour. Enjoy!

Laurie's Challah Bread

Laurie's Challah Bread (pronounced "hallah")This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.

Directions:
1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour

Glaze:
1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)

In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.

Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.

Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long. Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. Repeat, starting with the outer right rope going over, under, over. Repeat until braid is complete. Pinch both ends together, adjusting braids. Place on greased baking sheet.

Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise again in a warm place until almost doubled (about 1 hour).

Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!

Note: Can also make two smaller loaves with 3 or 4 ropes each.

Small Challah Bread Loaves

Challah Bread with Sesame Seeds

Laurie's Chicken Bundles

LAURIE'S CHICKEN BUNDLES

For each portion:

1 boneless chicken breast

½ onion, sliced thin

½ potato, sliced thin

¼ carrot, peeled and sliced thin

¼ bell pepper, seeded and sliced thin

1 TBSP butter, salt and pepper (I prefer seasoned salt)

Layer (as listed) in aluminum foil. Seal and place in 350* oven for 1 hr and 15 minutes. Serve with tossed salad and hot dinner rolls. Quick and EASY! No pans to wash, either!

Jason's Chicken Cordon Bleu

I just returned home from Texas where I spent two weeks with our son Jason, his wife Jessica, and their new son, Jackson. When I got there I told them that I planned to cook for them. Imagine my surprise when Jason said, "No Mom, I'm going to cook for you!" This dish is one of the delicious dishes he made while I was there . . .Jason's Chicken Cordon Bleu. I tried this recipe it after I came home but it didn't look as good as this!

Jason's Chicken Cordon Bleu

3-4 Chicken Breasts, preferably thick
Italian dressing
deli ham, sliced thin
thinly sliced cheese, provolone, swiss, or other white cheese
gourmet bread crumbs

Marinate the chicken breasts in Italian dressing for an hour or so. With a sharp knife, cut a hole (on the small side) and wiggle it in the middle of the chicken breast to make a "pouch." Roll up some ham and cheese and slide the roll in the hole. Seal with toothpicks if necessary. Roll prepared chicken breast in bread crumbs. Place on a rack (if you have one) in a baking dish. Bake at 350 degrees for 40-50 minutes or until done. Enjoy!

I asked Jason where he learned to cook like this. His reply. . . "cooking shows on TV." He tapes them and watches them when he comes home from work. I've always encouraged our kids to cook in the kitchen. . . even the boys. I must have done something right!

Tortellini & Spinach Soup

There is nothing like a delicious warm bowl of soup on a cold day. I've made three different kinds of soups in the last two weeks and will post the recipes here, starting with this one. This recipe was a clipping from the newspaper a few months ago. I made this soup last night for dinner and it was delicious!

Tortellini & Spinach Soup

2 cups chicken broth (I added a little more)

1 (9 oz.) package refrigerated 3-cheese tortellini

1 (14.5 oz) can tomatoes with bell pepper & onion or stewed tomatoes

1 package fresh baby spinach

1 TBSP dried basil or 3 TBSP freshly chopped basil

shredded parmesan cheese (not grated)

dash of pepper

Bring broth to boil over medium high heat. Add tortellini; reduce heat to medium and simmer gently for about 5 minutes. Gently stir in tomatoes. Simmer about 5 minutes more or until tortellini is tender. Stir in spinach one handful at a time. Stir in basil. Cook only until spinach is wilted. Serve immediately in bowls and top with cheese and a sprinkle of pepper. Enjoy!