Peach Cobbler

Ingredients:

8 large peaches OR 1- 29 oz. can of sliced canned peaches

1 cup flour

1 cup sugar

1/2 teaspoon salt

1/4 cup shortening

1 egg

1 teaspoon baking powder

Grease 8" baking pan. Peel and slice peaches into pan. Combine flour, sugar, salt, shortening, egg and baking powder into dough and crumble dough on top of peaches. Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream.

I use the canned peaches because it's faster but it's good with fresh peaches too.

Enjoy!

--Krista Clark

Sweet & Sour Meatballs

(Sorry this is not the best photo)

This recipe comes from my sister. This was one of the first real meals I ever made for my husband when we were newly married and it has been good enough to stick around. When I make this I usually eat a lot more then what I should. What can I say... I LOVE the sauce!

* I half the meatball mixture part (it still makes enough to fill up a 9 x 13 pan ~24 meatballs or so) but still make the same amount of sauce. We like the extra sauce to pour on our rice. I usually steam some green beans to go with the dish. 

Sweet and Sour Meatballs

Meatballs:
2 lbs lean hamburger
1 c oatmeal
2 eggs
2/3 c milk
1 small onion chopped
salt and pepper to taste
1 1/2 tsp Worcestershire sauce

Sauce:
1 1/2 c brown sugar
3/4 c vinegar
3 tsp mustard
3/4 c BBQ sauce
3 tsp Worcestershire sauce

Prepare meatballs by combining all meatball ingredients together. Form into 2 inch balls. Place meatballs in a casserole dish in a single layer. Blend together all sauce ingredients in a saucepan. Heat through and pour sauce over meatballs. Bake at 350 degrees for 45 minutes or until meatballs are done.

You can also slice up a red pepper and add to this dish while cooking. I add a can of pineapple (towards the end of cooking... when there is about 15 minutes left)

Serve over rice.

-Angela Mencl

Mexican Lasagna

This recipe always seems to make an appearance in my menu planning when I ask my hubby what meals he wants me to make. It is a pretty simple recipe and I like it because it is so colorful! It is definitely one of our favorites. I usually pair this with salsa rice (basically rice cooked with taco seasoning and salsa) and some corn.
Enjoy!

Mexican Lasagna

1 ½ lbs ground beef

1 ½ tsp. ground cumin

1 Tbl. Chili Powder

¼ tsp. garlic powder

¼ tsp. red pepper

1 tsp. salt

1 tsp. black pepper

1 can (16 oz) tomatoes, blended

10 to 12 flour tortillas- (I have tried wheat and it does not taste as good.)

2 cups cottage cheese

1 cup grated Monterey Jack cheese with peppers

1 egg

½ cup grated cheddar cheese

2 cups shredded lettuce

½ cup chopped tomatoes

3 green onions, chopped

¼ cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of a 13 X 9 baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.

Yield: 6 to 8 servings

-Angela Mencl

Oatmeal Cake with Coconut Pecan Frosting

I am having major sugar cravings lately! I blame the baby.:) A few nights ago I just had to have something sweet. So, I found this...it's AWESOME and so easy to make. It also stays nice and moist for days after you make it. Shockingly, we have not yet finished off the pan. But every time Mark goes for a piece he comments on how moist it still is! Enjoy!

Oatmeal Cake with Coconut Pecan Frosting

Original recipe from Coleen Nelson and Julia
Found on fortheloveofcooking.net

1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.


Coconut Pecan Frosting:

3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve. Enjoy.

Pizza Anyway You Like It

Pizza at the Bradys is a regular occurrence, so I had to post it. We make it a variety of ways.... cheese only, vegetables only, sausage, pepperoni, BBQ chicken. Here are the basic tenets and you can add whatever toppings you'd like. I'll add some tips at the bottom for variations.

Pizza Dough
from Julie Knight
(makes 1 pizza pie)
1 cup warm Water
1 tsp. Yeast
1 TBSP. Sugar
3 TBSP. Salt
3 cups Flour
Add ingredients in order. Mix well. Rise 1 hour. Roll out dough and put in pan. (We spray the pan with oil and then sprinkle the pan with cornmeal- can't remember where we got that tip.)

Pizza Sauce
from Gayle Johnson
(makes sauce for 1-2 pizzas)
2- 8oz. cans of Tomato Sauce
1/2 Onion diced
1/2 tsp. Oregano
1 tsp. Basil Leaves
1/4 tsp. Garlic Powder
1/8 tsp. Pepper
Cut up onion (you can saute the onion first to shorten cooking time). Mix together all ingredients and simmer 1 hour. Wait to add to pizza dough until sauce is no longer hot so it does not kill the yeast in the dough.

Finishing the Pizza
We put mozzarella cheese on the sauce and then add our favorite toppings. Peppers, Mushrooms, Tomato, Olives, Sausage, Pepperoni, spinach, pineapple, ham, etc.
Bake 425 degrees on bottom rack of oven for 12-15 minutes (more or less depending on your oven).

Variations
Pesto Pizza- for sauce we use pesto and add cheese, spinach, and chicken.
BBQ Pizza- for sauce we use BBQ sauce from a bottle and add cheese and chicken.

Honey Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas
From The Sisters Cafe

These are a favorite at our house! Mark would eat the whole pan if he could. I substitute pulled pork tenderloin for the shredded chicken...both versions are YUMMY!

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Cara Cara Orange Spinach Salad

I think I'm ready for warm weather and BBQ season, this salad would be delicious as a side at a BBQ!

Cara Cara Orange Spinach Salad
via Costco cookbook

Vinaigrette:
3 tablespoons balsamic vinegar
¼ tsp sea salt or kosher salt
¼ tsp fresh ground pepper
½ cup extra light virgin olive oil

Salad:
4 cups baby spinach
2 cups bite sized romaine lettuce
5 sliced strawberries
1 ½ Cara Cara oranges (navel or Valencia can be substituted)
¼ cup crumbled blue cheese or Gorgonzola cheese

Preparation:
To prepare the vinaigrette, whisk together salt, pepper, vinegar in a small bowl. Gradually whisk in the olive oil until emulsified.

Place greens in a salad bowl. Add sliced strawberries. Remove peel from the whole orange, slice into rounds and then slice in half. Add to the greens and strawberries. Squeeze the ½ orange over all ingredients in the bowl. Sprinkle with blue cheese. Toss with enough of the vinaigrette to moisten. Serve immediately.

Note: I love this salad it is so refreshing and light. Cara Cara oranges have a deep pink/orange pulp, very good! They remind me of blood oranges. Enjoy!
~Nicole Tenny