Yes, Blackberry Cobbler Again

Blackberry Cobbler II

 

"Throw together this cobbler in minutes using fresh berries from the yard!"

Featured in Allrecipes Magazine

 

Ingredients

45 m 8 servings 318 cals

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter

• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained
  
  
  
  

  
• Add all ingredients to list

Directions

• Prep  20 m
• Cook  25 m
• Ready In  45 m

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

Bake 25 minutes in the preheated oven, until dough is golden brown.
 
 
 
 http://allrecipes.com/recipe/65155/blackberry-cobbler-ii/
 
 

Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2 cups grated Monterrey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
1⁄4 cup butter
1⁄4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

DIRECTIONS
In fry-pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

 

https://www.facebook.com/Scrumptious-Skinny-226767297495111/

Cheesy Taco Pasta

 

 Video On YouTube

 

INGREDIENTS

Servings: 10-12

1 lb ground beef
1 package taco seasoning
2 cups water
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can whole kernel corn
2 cups uncooked elbow macaroni
Pepper
Salt
OPTIONAL INGREDIENTS:  Black Beans, Nacho Chips

 

PREPARATION

1. Brown beef in a large quart pot over medium/ high heat. Drain fat and return beef to pot.

2. Add taco seasoning, water, tomatoes, tomato sauce and corn. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve when cheese is melted!  (OR, keep warm by turning heat to LOW being careful to not burn ... OR, turn off until ready to serve then WARM up by microwaving each bowl [if necessary]

TIP:  Have a bowl of "Nacho" chips handy.  Guests can add the chips to their bowl of Taco Pasta if wanted.




Tasty's URL:  https://www.buzzfeed.com/merleoneal/this-one-pot-taco-pasta-is-a-cheese-lovers-dream?bffbtasty&utm_term=.fi2m1oz90#.hbW8yvOQL