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 350°.
  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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    Crockpot Barbecue Pork Chops

    Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

    Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

    I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

    Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

    Remember to read through the recipe and all notes before you even plug in that crockpot.

    Crockpot Barbecue Pork Chops

    Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.

    • 8 Pork Chops
    • Salt and Pepper
    • 2 TBSP vegetable oil
    • 28 ounce can peeled crushed tomatoes
    • 1 cup ketchup
    • 1/2 cup brown sugar
    • 4 TBSP worcestershire sauce
    • 4 TBSP prepared mustard
    • 1 tsp salt

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    1. Season pork chops (both sides) with salt and pepper.
    2. In a large skillet, heat oil over medium high heat.
    3. Once oil is heated, place chops in skillet, just browning on both sides (you’re not trying to cook all the way through).
    4. Once out of the skillet, place the chops on a towel lined tray. Let’s get the sauce ready. . .

    In a large bowl mix

    1. Tomatoes
    2. Ketchup
    3. Worcestershire Sauce
    4. Mustard
    5. Salt
    6. Mix Well
    7. Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
  • For this particular recipe/test, I used the center cut, bone-in pork chops. Since I’m not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
  • I think that the sauce here is fantastic, but I’m also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
  • In my particular crockpot, I was able to layer these by 3’s. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
  • When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
  • This recipe can easily be cut in half or even doubled. A little math and you’re good to go.
  •  

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    Pulled Pork

    Pulled Pork

    I very seldom (which means, never) cook Pulled Pork in a smoker or a grill. And I live in Texas, so I believe it’s almost against some religion or something. I don’t cook it outside, because I don’t know how. But I do like to eat it. 

    So we cook it inside and problem is solved. For this particular recipe, I used the oven, but I have also cooked this in a crockpot, both are equally delicious.

    The original recipe is here.

    As always, read through the recipe and notes first. Click for Homemade BBQ Sauce recipe.

    Pulled Pork

    • One 4 pound boneless pork butt or shoulder roast
    • 2 TBSP brown sugar
    • 2 TBSP paprika
    • 1 1/2 TBSP salt
    • 1 1/2 TBSP black pepper
    • 1 TBSP cumin
    • 1 tsp. garlic powder
    • 1/2 TBSP liquid smoke
    • 2 cups apple juice
    • 1 cup apple cider vinegar
    • 1 1/2 TBSP Worcestershire sauce
    • Homemade BBQ sauce (or your favorite bottled)

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    In a small bowl combine

    1. brown sugar
    2. paprika
    3. salt
    4. black pepper
    5. cumin
    6. garlic powder
    7. Place the pork in a large bowl and rub the dry mixture all over, being sure to coat all of the meat.
    8. Cover the bowl with plastic wrap and place in refrigerator anywhere from 2 hours to overnight.
    9. When it’s time to cook the pork, preheat your oven to 325°.
    10. Pour the apple juice, vinegar, Worcestershire, and liquid smoke into a large Dutch oven.
    11. Place the pork in the pot and cover tightly with foil, then the lid.
    12. Bake until the meat is fork tender and shreds easily (about 4 hours).
    13. Be sure to baste the pork with the cooking juices about every hour.
  • The pictures posted are with a 9 pound pork, the recipe listed is for a 4 pound. So, adjust the recipe accordingly depending on the size of your pork.
  • I listed the recipe how I actually prepared my pork. The original recipe calls for cayenne pepper and dry mustard. You can link back to the original recipe for all of the dry ingredients and quantities used.
  • For my pork, I let it sit in the fridge for about 6 hours and I cooked it for about 7 hours. The longer you allow it to cook, the more tender it will be.
  • I actually don’t own a Dutch oven big enough to hold a 9 pound pork, so I had to use a roasting oven (you know the kind you plug in and use for the holidays), and it worked perfectly. If you don’t own a Dutch oven at all, then I would suggest to buy an aluminum roasting pan (throw away kind) and just be sure to cover the hell out of it.
  • BBQ isn’t the only dish this is good for. You can use this for:
    Pork tacos
    BBQ Spaghetti (so, this is BBQ, but it’s a little different)
    Nachos
    Jazz up a grilled cheese
    Pack in the kiddos lunch
    Use your imagination people
  • Pulled Pork

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    Lemon Blossoms

    Lemon Blossoms

    I admit, I do love Paula Deen. And most of her recipes that I have tried, have worked out fantastically. This one is not different.

    This is such a great potluck dessert and is SOOOOO simple.

    Paula Deen’s recipe is right here y’all.

     

    Lemon Blossoms

    FOR THE BLOSSOMS

    • 18.5 ounce box yellow cake mix
    • 3.5 instant lemon pudding mix (not prepared)
    • 4 large eggs
    • 3/4 cup vegetable oil

    FOR THE ICING

    • 4 cups confectioners’ sugar
    • 1/3 cup fresh lemon juice
    • zest of 1 lemon
    • 3 tbsp. vegetable oil
    • 3 tbsp. water

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    1. Preheat oven to 350 degrees F.
    2. Spray miniature muffin pan with cooking spray.

    Combine

    1. Cake Mix
    2. Pudding Mix
    3. Eggs
    4. Oil
    5. Blend well with an electric mixer for about 2 minutes.
    6. Pour a small amount of batter into each muffin tin (filling about halfway).
    7. Bake for approx.12 minutes
    8. Turn out onto tea towel or cooling rack.

    FOR ICING

    1. Sift the confectioners’ sugar into a large mixing bowl
    2. Add the lemon juice, zest, oil, and water.
    3. Mix with spoon or wire whisk until smooth.

    **To ice the blossoms

    1. Make sure they are cool.
    2. Dip top into icing, pull out and using a angled spatula or butter knife, scrape the excess and place blossom onto a rack (put foil or pan underneath to catch the excess icing).
  • I’m all for using a store brand on a product where there is no difference in taste. I have tried the store brand pudding here and I did not like the taste. I tasted very powdery. So, I really recommend Jell-O brand.
  • This is very lemony. With the pudding in the cake and the zest and juice in the icing, the lemon comes powering through. Cut on either the zest or juice if you need to.
  • I use about 1/2 – 3/4 tbsp of batter in the muffin tin. I have actually used more, but as it cooks it will spill over and then it starts to connect with the other blossoms and isn’t very pretty.
  • Makes great snacks for the lunchbox.
  • Lemon Blossoms
    Lemon Blossoms
    Lemon Blossoms
    Lemon Blossoms
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