Rhubarb Cobbler

I love rhubarb.  And I love that we have an abundance of it out on the ranch, hence making rhubarb free for me.  So when I had a big bunch of it the other week I started thinking of different ways to use it, other than the standby strawberry rhubarb pie.  This cobbler was the answer.  I made one for us and one for another family.  Everyone, even the kids, loved it.  I used lemon in the cobbler, which I didn't care for, but everyone else loved.  So you'll have to use your own discretion on that ingredient.  So go out that rhubarb plant & whack off a few stocks and get to work making this easy and scrumptious dessert.  Here's the skinny...
Ingredient
4 cups chopped rhubarb (about 1/2 inch pieces)
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon lemon extract or 2 tablespoons lemon juice (optional)
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/4 cup shortening
1/4 cup butter, cubed and chilled
1/2 cup milk
1 egg
1-2 tablespoons sugar in the raw

Directions
Preheat oven to 400 degrees.
In large bowl mix rhubarb, 1 3/4 cups sugar, 1/4 teaspoon salt, lemon extract/juice, and vanilla.
In separate bowl, combine flour, remaining sugar, 1/4 teaspoon salt, and baking powder.  With a pastry cutter, cut in shortening and butter until cornmeal like texture forms.  Whisk together egg and milk, and pour into flour mixture.  Mix with a fork until just combined.
Pour rhubarb mixture into greased 2 quart baking dish.  Drop dough on top using your hands, don't press it down.  It should cover most of the top.  Sprinkle the sugar in the raw (or plain sugar works too) on the top of the dough.
Bake for 30-35 minutes or until topping is golden brown.  Serve warm.  Enjoy!

Mother's Day Brunch

Here are some good ideas for whipping up your mom a fabulous brunch on her special day.  {click on the title to get the recipe}

Banana Blueberry Muffins

Pull-Apart Sticky Buns

Sour Cream Pancakes

Popeyes with Cheese Sauce

Baked French Toast with Praline Topping

Dill Red Potatoes Hash Browns

Dutch Baby

Iced Coffee

Black & Blue Crumb Bars

Banana Bread French Toast

Dill Red Potato Hash Browns

Mother's Day is quickly approaching.  In honor of this glorious holiday I thought I would do a few post to help all the dads and children with their Mom's Day preparations.  These hash browns are perfect for brunch, which plays a big role in this holiday.  Using red potatoes gives them a certain elegance and the dill gives them the perfect amount of flavor.  These are easy to whip up, even a dad or offspring could pull it off.  They pair nicely with eggs or quiche.  Here's the DL...
Ingredients
3 tablespoons butter
1/2 medium onion diced
10 medium red potatoes
1/2 teaspoon dill
salt & pepper to taste
Directions

Cut up the potatoes into one inch pieces.  You want to keep the potato pieces good size because red potatoes are delicate and you don't want them breaking.  You should have about 8 cups of potatoes once they are diced.
In large pan over medium-low heat melt the butter and add the potatoes.  Turn potatoes to coat in butter and then cover and let cook 1 minutes, turning half way through.  Add diced onion, cover and cook 5 minutes.  Add dill, salt, and pepper.  Cook uncovered for 5 to 10 minutes turning occasionally until potatoes are slightly brown.  Serve warm and enjoy!

You might also like...

Easy Pull-apart Sticky Buns

Popeyes with Cheese Sauce

Homemade BBQ Sauce

I recently realized that I have never dedicated a post to my homemade BBQ sauce.  I've squeezed it in on a few other recipes, but this sauce really deserves more recognition than that.  With that in mind and BBQ season here I thought I better get to it and share this yummy sauce.  This glorious sauce that is so cheap & easy to make.  This sauce that I eat spoonfuls of before drowning some variety of delicious meat in.  This sauce that has converted me from any form of store bought bottled BBQ sauce.  This sauce that make chicken (or pork, or beef, or elk) taste better than ever.  You too need to experience "the sauce".  Make a double batch and have some in the freezer for dipping or a last minute BBQ chicken dinner.  Here's the skinny...
Ingredients
1 onion diced
3 Tablespoons butter
2 cups ketchup
1/3 cup molasses
1 teaspoon mustard
2 tsp brown sugar
1 Tablespoons Worcestershire sauce
1/8 cup whiskey
Directions
Melt butter in  medium saucepan.  Add diced onion & cook until tender, about 8-10 minutes.  Add remaining ingredients & allow to simmer stirring often for 20 minutes.  Taste it & add more salt or sugar as desired.  If you like things a little spicy add some chili powder.  So good you could eat it by the spoonful, but I suggest using it as a topping.  Makes about 2 1/4 cups.  Enjoy!

Cheesy Chicken, Artichoke, & Spinach Bake

This is the perfect flavorful dish for a warm Spring day.  It is a cinch to make and takes no time at all.  I like to make it early in the day & refrigerate it until dinner time.  Then all I've got to do is pop it in the oven, slice up some bread, get some yummy tomatoes and fresh fruit and dinner is good to go.  This dish is delicious and cheesy, but is also packed with protein and vitamins from the chicken, spinach, and artichokes.  Make it with whole wheat pasta for an even healthier dish.  Here's the DL...

Ingredients
14 ounces penne pasta
2 tablespoons butter
1/2 medium onion, diced
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup sour cream
1/4 cup half & half
3/4 cup shredded Parmesan cheese
10 ounces package of frozen spinach (thawed, squeeze out extra moisture), or 2 cups chopped fresh spinach
1 1/4 cup shredded mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 can artichoke hearts (13.5 ounces), roughly chopped
3 cups chopped cooked chicken

Directions
Preheat oven to 425 degrees.  Grease a 9 x 13 inch baking dish.
Cook pasta to al dente.  Rinse with cold water and set aside.
While pasta is cooking, over medium heat melt butter in medium size pan.  Add onion and cook for 8 minutes.  Add the garlic and continue cooking for 2 minutes.  Add cream cheese and stir until it is melted in and incorporated.  Reduce heat to low, and add sour cream, half & half, Parmesan cheese,  3/4 cup of the mozzarella, spinach, salt, and pepper.  Stir until everything is incorporated and a thick sauce forms.
In a large bowl combine the artichoke hearts and the chicken.  Pour the sauce over top and gently stir until everything is coated.  Transfer to the prepared baking dish.  Top with remaining mozzarella cheese.  Bake for 15-20 minutes or until bubbly and brown on top.  Enjoy!

Angel Chicken

I love rich and delicious dishes, and this one fits the bill.  I discovered Angel Chicken a while back and quickly fell in love with it.  The mushroom sauce is so creamy and deep.  My favorite part is that it cooks all day in the crock pot.  So the chicken is tender and drenched in flavor.  Plus, come dinner time, all I have to do is steam some rice and make some steamed veggies or salad.  You've got to try this chicken!  Here's the skinny...
Ingredients
1 1/2 cups white mushrooms, sliced
2 cups baby portabella mushrooms, sliced
3 chicken breast cut in half
1/4 cup butter
1/2 medium onion, diced
8 ounces cream cheese, softened
1 cup half & half
1/2 cup dry white wine
1 cup milk
1/2 teaspoon parsley
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/8 cup chopped chives (plus extra for garnish)
Directions
Combine mushrooms in slow cooker, spread out evenly.  Place chicken breast on top in single layer.
In medium saucepan melt butter.  Add onions and cook for 4 minutes.  Add cream cheese and stir until it has melted through.  Stir in half & half, white wine, milk, parsley, thyme, oregano, garlic powder, salt, pepper, parmesan cheese, and chives.  Whisk until sauce begins to thicken.  Pour sauce over chicken and mushrooms.
Cover and cook on low heat setting for 4 to 5 hours.
Serve over steamed rice (I like to use a mixture of brown and white rice, it looks pretty) and sprinkle with chives.  Makes 4-6 servings.  Enjoy!
*to speed things up you can use a packet of Italian dry salad dressing mix instead of all the herbs, salt, & pepper.

Easy Easter Appetizer

Here's  a great last minute Easter dish.  This appetizer has to be one of the easiest things to pull off.  Yet it is so fun and festive that everyone will appreciate it, especially the little ones.  This dish is also very versatile.
For the spinach dip I used the good ol' Knorr recipe (below), but you could use any dip you like.  And for dipping choose your favorite veggies, crackers, etc.  Here's how I pulled this amazing culinary masterpiece off...

For the bunny's body I got a shepherd loaf from the bakery.  I carefully cut out a circle from the top of the shepherd loaf for the bunny's head.  Then I cut the opening bigger so that dipping was accessible.  Using my hands I hollowed out the rest of the shepherd loaf so that it could hold the spinach dip.  Save the chunks of bread that you pull out for chowing down on with your dip.  Next I cut the two ends off of a baguette and situated them as the bunny's ears.

For the face I used black olives cut in half as the eyes.  I quarter a half of a black olive to make the nose.  The whiskers are thin strips of celery, and the mouth is  a cross section piece of celery.  I put a little dip on the back of each of the facial features to keep it adhered to the bread.  Lastly I put carrots, slices of cucumber, and chunks of bread around the bunny (I used half of a loaf of french bread for dipping as well).  Then I served it up!  Easy, yummy, and cute.  You can't beat that with a stick.

Here's the spinach dip recipe.  I didn't change a thing, except pulling out what peas I can from the veggie soup mix.  This is a great dip for any occasion.  I'm pretty much addicted to it.
Spinach Dip 
MAKES 4 cups dip      PREP TIME: 10 Minute(s)     CHILL TIME: 2 Hour(s)

Ingredients

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup mayonnaise 1 package Knorr Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped  Directions Combine all ingredients and chill for about 2 hours.