Peach Cobbler

Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

Peach Cobbler

Homemade cobbler always seems to be a tricky recipe to master. . .well maybe not for all, but for me it was. So, instead of putting in the work to find a recipe I could become an expert with, I would always resort to dump cakes. Which are delicious, but it ain’t cobbler. But I convinced myself that fruit and cake topped with ice cream was close enough.

So, If you’ve been rooting around on Pinterest looking for an easy cobbler recipe. . .look no further, this BXTCH. . .well actually Paula Deen. . .has you covered. 

All you need to do is follow this Peach Cobbler recipe AS IT IS WRITTEN. This isn’t the time to get fancy and pretend to be on your own Food Network show or the only one you’ll wind up on is Worst Cooks in America. . .although that is a great show.

Link to original recipe here.

BXTCHES GOTTA WARN: As always, please read through the entire recipe and notes before you even preheat your oven.

Peach Cobbler

Family Gatherings. Holidays. Work. Potluck. Or maybe just Monday. This cobbler covers it all. . .y’all.

FOR THE DOUGH

  • 1 1/2 cups SELF RISING flour
  • 1 cup sugar
  • 1 1/2 cups milk

FOR THE FRUIT MIXTURE

  • 4 cups peeled and sliced peaches (about 2 pounds)
  • 1/2 cup water
  • 1 cup sugar

ADDITIONAL

  • 1 stick butter
  • optional ground cinnamon

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  1. Preheat oven to 350Ā°.
  2. While your oven is preheating, place sliced peaches, 1 cup of sugar, and 1/2 cup water in a large saucepan and stir. Bring mixture to a boil, reduce heat and simmer for 10 minutes (stirring occasionally). While fruit mixture is simmering, place a stick of butter in a 9 x 13 baking dish and place in oven until butter is completely melted. Once your fruit has simmered for 10 minutes, remove the saucepan from burner.
  3. To make the dough, add flour and 1 cup of sugar to a mixing bowl, combine. Whisk in the milk slowly (this will prevent your mixture from clumping). Once combined, pour your mixture over the melted butter. DO NOT STIR. AT ALL. You’re going to be tempted. DON’T DO IT.
  4. Spoon your peaches on top, scattering evenly. Then slowly pour the syrup over the top. If you are using cinnamon, sprinkle it on top now. The batter will rise during baking. Bake for 30 to 45 minutes.
  • Peaches are a seasonal fruit, well good ones are. I’ve used fresh, frozen, and canned for this recipe. I prefer fresh, frozen comes in a close second. If you are stuck and need to use canned peaches, you’ll need a 28 ounce can and just skip the part of the recipe where you cook the peaches. But it’s still just as important to NOT STIR.
  • You will use a total of 2 cups of sugar in this recipe, I just separated it to make it easier for you.
  • I have yet to use the base of this recipe for other fruits, but it’s certainly on the to-do list.
  • My oven takes about 45 minutes to bake this deliciousness, but you know your oven better than anyone. If you’re unsure of the doneness, use a fork and gently “tug” a bit on the dough, you’ll be able to tell if it’s ready to come out or if it needs a few more minutes
  • If I haven’t stressed enough, once you pour the batter into the melted butter, DO NOT STIR.
  • Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

    Paula Deen Peach Cobbler | Recipe on www.bxtchesbeblogging.com

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    Steak Seasoning

    Steak Seasoning | Recipe on www.bxtchesbeblogging.com

    Steak Seasoning

    I have not one great story to share here. I only decided to make this recipe because I was going to make another recipe that called for steak seasoning. And while I could’ve just bought it from the store, I found a recipe that was just too simple to pass up.

    While I try to be somewhat healthy when it comes to preparing food for the kiddos, it’s no secret that I’m not the healthiest of BXTCHES. However, I do subscribe to the idea of. . .if you can make it at home, you should. It certainly allows you to control the quality of ingredients you are putting into your family.

    After finding this recipe, I just did a quick screenshot to save it, so I’m not super positive where it came from. Although, I am quite sure it came from: foodnetwork.com, even though I cannot find it now to save my life.

    Like this BXTCH always says, read through ALL of the recipe and notes before going for it.

    Steak Seasoning

    • 1/4 cup kosher salt
    • 1/4 cup black pepper
    • 1/4 cup onion powder
    • 2 TBS chili powder
    • 2 TBS garlic powder

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    1. Combine all ingredients and store in an airtight container.
  • I suppose you can use this on any type of meat you heart desires, but, it is a steak seasoning. . .so burgers and steaks are probably the best canvas for this deliciousness.
  • Add some heat by adding 1/2 tablespoon of crushed red pepper.
  • While I’m from the “just eyeball it” way of thinking, if you’re needing some guidance, use about 1 tablespoon of seasoning to 1 pound of meat.
  • Steak Seasoning | Recipe on www.bxtchesbeblogging.comRecipe Tag

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    Salsa, Restaurant Style

    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com

    Let me lay one of my many personal opinions on you, here goes, if people, even those who claim to be horrible cooks, knew how easy it was to make things from scratch, they would be shocked. I’m not that mom who reads every label (I need to be, I know), but I am the mom that believes if you have the opportunity to control the quality of ingredients that you and your family are going to consume AND it still tastes F*CKING AMAZING, then why the hell not. 

    I enjoy jarred salsa. Pace Picante or even Tostitos brand does great in a pinch, but for me (and my tribe) nothing is as good as salsa made fresh at home.

    Let’s not get crazy, I don’t cook my own tomatoes, so I do use those out of a can, but everything else is fresh.

    As always, read through the entire recipe and all of the notes before starting.

    Yield: 4 cups

    Salsa, Restaurant Style

    Salsa, Restaurant Style | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Total Time: 5 minutes

    Ingredients

    • (1) 28 ounce can of whole, peeled tomatoes (SAVE THE JUICE-see notes)
    • 1 small red onion OR 1/2 of a large onion, rough chopped
    • 1 whole lime, juiced
    • 3 cloves garlic OR 2 tablespoons minced garlic
    • 1 whole jalapeƱo (see notes)
    • 1 bunch of cilantro
    • Salt to taste

    Instructions

    1. In a blender or food processor add all ingredients and blend until it reaches the consistency YOU prefer.
    2. Taste and adjust seasonings if necessary.

    Notes

    When adding the tomatoes, you don't have to use the juice if you don't want to. The pictures that you see, are with the juice. If you choose not to use the juice, save it. That way just in case there is not enough liquid in your salsa after you have blended the ingredients, you can add some of the juice.

    I know that cilantro is a "love 'em or hate 'em" ingredient. I personally think that salsa is not complete without cilantro. But I don't measure it, I literally just pull off a handful from the bunch, rough chop it, and toss it in. If you are not too sure, start small then add more if needed.

    Precision chopping is not necessary. Rough chop and throw in to be blended.

    Throw in an ice pack and this packs well in a lunchbox.

    The nutrition label listed should only be used as a guide.

    You control the heat here. If you like your salsa a little tame, then make sure to remove the pith and seeds from the jalapeno (a spoon is perfect for this chore). If you like it spicy, just rough chop the pepper and throw it in.

    Think that salsa is only for tortilla chips? Think again my BXTCHES, use this for:
    Add to some sour cream for sour cream salsa. Use it for a dip or anything that you add sour cream to (i.e. baked potato, tacos, nachos, frito pie).

    Use it alone on a salad or add it to your ranch for a spicy kick.

    This works well in a Mexican style layered dip.

    Use for any style tacos. Regular or breakfast.

    Add to your scrambled eggs for some extra heat in the morning.

    Making a Mexican Pizza? Top it off with some salsa.

    Be creative.

     

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