Easy Fruit Cobbler

Tis the season for excess fruit. Hooray I've been waiting for this season all year, lol. Currently I've got buckets of pears and apples to go through.

I found this by searching for "easy apple cobbler" and it's fabulous! Top it with some vanilla sauce and you've just gone to heaven. The kiddos love it too!

The first night I did what the recipe said and used apples, but last night I used pears and since I ran out of white sugar I used brown sugar. Sierra said it was even better than the apple one. So, I am thinking that it would work with whatever fruit I had on hand.

EASY APPLE COBBLER

Apple Mixture:
5 c. Apples, sliced

1/2 c. Sugar

2 tbs Flour

1/2 tsp Cinnamon

1/4 tsp Salt

1/4 c Water

1 tsp Vanilla

1 tbs Butter, softened

Combine above ingredients; mix gently. Spoon into a lightly greased 9-inch square baking pan.

Batter:

1/2 c Flour

1/2 c Sugar

1/2 tsp Baking powder

1/4 tsp Salt

2 tbs Butter, softened

1 Egg

Combine batter ingredients; mix well. Spoon over apple mixture in 9 equal portions (batter will spread during baking). Bake in a preheated 375°F oven for 35 to 40 minutes.

Yield: 6 servings.

Here is the original recipe that I took this from.

Creamy Chicken Noodle Soup

This was originally a Sandra Lee recipe that I have tweeked to make my own. It is way easy and everyone always loves it when I make it. You can easily make a larger batch if you need to feed a crowd, or just want more left overs.

3 chicken breasts or a store bought roasted chicken

1 pack onion soup mix

2 cups diced carrots

2 leeks diced

1 box chicken stock

2 cans cream of mushroom soup

1 T fines herbs (mix of parsley, chives, chervil & tarragon)

salt and pepper

1 package Grandmas Egg Noodles

Put chicken breasts in crock pot and sprinkle onion soup mix over top and add a couple cups of water and cook on low for 8 hours. Once chicken is cooked take it out and shred it into large chunks. If you used a store bought roasted chicken you can skip this first part and just shred the chicken. Save the liquid that is left in the crock pot. In a large pot add box of chicken stock and liquid left over from cooking the chicken, carrots & leeks, make sure you wash the leeks good they hold a lot of dirt in them, boil until the carrots are soft. You can also use less leeks and add some onion and celery if you want. Once carrots are soft add cream of mushroom soup and fines herb and shredded chicken. Boil the noodles in a separate pot otherwise they will soak up all the liquid in the soup, and then add the to the soup and taste of salt and pepper. You can use any kind of noodles but the Grandmas Egg Noodles taste home made, they are in the frozen food section and are in a red and yellow package, they can be a little tricky to find sometimes but they are totally worth it if you can find them, I stock up when I see them. If the soup seems to thick after you add the noodles you can add water or more chicken stock until it is the consistency you like.

Pumpkin Turkey Chili

Dawnie, this is for you. Hopefully it will re energize your will to blog!! You were having lots of fun doing it, and I am sure there are some things that you'd like to share. So, PLEASE!! BLOG!!!

That being said.

Here is an odd sort of recipe that I found in a Smith's mailer. I wanted to try it because I like recipes that hide healthy ingredients.

As always I also changed the recipe a ton based on what I like and what I had. I am only going to post what I did and not the original recipe.

1 Onion chopped
2 Bell peppers chopped (I only had red)
1 tbs Minced garlic
1 lb Ground turkey
2 C. Diced tomatoes (fresh or canned)
2 C. Pumpkin puree
1 can Kidney beans
1 can Pinto beans
1 1/2 tbs Chili powder
1 tbs Cumin
1/2 tbs Paprika
1/2 tsp each Black pepper & Salt
Toppings:
Shredded cheese
Sour Cream
Hot sauce

Brown ground turkey and set aside. In same pan add peppers & onion. Cook until tender, if using fresh tomatoes add them at this time too. Add garlic and spices. Return turkey to pan and add canned beans and pumpkin puree. Bring to a boil then reduce to a simmer until its as thick as you like it. I like really thick chili so I let it simmer for a while. The original recipe called for 4 hrs in a crock pot, so that's also an option .

Top with your favorite toppings and try to get your family to guess the secret ingredient. No one will guess there is pumpkin in it. It makes gives the chili a beautifully creamy texture.