My Mom’s Apple Cobbler

 

My Mom’s Apple Cobbler

 

 

 

 

 

 

 

  

 

      

     

 

     I make a lot of cobblers all year round.  They remind me of growing up in a southern home with a Mom that loved picking fresh fruit and making magic happen.  I make blueberry, peach, blackberry, and even strawberry now and then.  But my all-time favorite is Apple Cobbler.  It brings back such wonderful memories of going to the orchard with my Mom and picking the perfect apples to make the best dessert.  The house would smell so good and my Mom would be so proud of me for making it on my own.  I love this old-fashioned dessert! 

My Mom’s Apple Cobbler

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

For the Apple Filling

 

8-12 medium baking apples (see notes above) peeled, cored, and sliced

¼ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 teaspoons flour

1 teaspoon lemon juice

½ cup butter melted

 

Preheat oven to 425 degrees.  Spray a  9 x13 baking dish with nonstick cooking spray.  Add the apples, brown sugar, cinnamon, nutmeg, and flour. Toss gently to coat.

Pour lemon juice and melted butter over top of spiced apples.

Bake for about 20 minutes.  Remove from oven and set aside. 

     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the Cobbler

 

Preheat your oven to 375 degrees. 

In a large bowl, add the flour, sugar, kosher salt, and baking powder. Whisk it together.

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl, whisk together 1/2 cup buttermilk and 1 egg. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon or fork if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the flour mixture on top of the apples evenly. Slice a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 375 for 45-55 minutes. It’s done when the top is a golden brown and it’s bubbling all around the sides. 

Notes

Serve warm topped with vanilla ice cream!

 

 

 

 

 

 

 

 

 

 

 

 

Drizzle each serving with a little caramel sauce for an especially pretty plate.

Storage: Cover and store leftovers in the refrigerator for up to 4 days.

Freezer: Cover and freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.

 

Photography is the property of and copyrighted to Welcome Home.  

My Delicious Potato Poppers

You'll love this little appetizer.  So easy to make and just crazy good.  I also serve them on the side with simple dinners.  Little goodies, filled with potatoes and mustard. Then topped with cheese and bacon.  OMG.  So yummy.

    My Delicious Potato Poppers

 

1 Pound small Yukon Gold potatoes

2 teaspoons yellow mustard or more to taste

2 tablespoons sour cream

1 tablespoon cream cheese  

¼ cup cheddar or Monterrey Jack cheese, shredded

1-2 tablespoons of bacon bits

Fresh parsley, chopped for garnish

Salt and pepper to taste

 

Preheat oven to 350 degrees.  Line a baking sheet with foil.

 

 

 

 

 

 

 

 

 

 

 

Boil the potatoes in a pot of salted water until they are fork tender.  Set them aside to cool.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a small melon baller, scoop out the inside of the potatoes and add to a small bowl. Add a pinch of salt to each scooped out potato.

 

 

 

 

 

 

 

 

 

Mash the potato in the bowl with a fork or spoon and add the cream cheese and sour cream and mustard.  I usually just use a spoon and mash but you can mix with hand mixer if you want a smoother texture.

NOTE:  If the potatoes are moving too much.  Using your paring knife slice off the thinnest piece from the bottom and they will sit flat. 

Fill the potato skins with the cheese mixture. You can do this with a spoon or a piping bag.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the potatoes on a greased baking tray, and add the salt and pepper on top.  Add your bacon bits to the top of each potato and place in the oven for about 5 minutes until cheese melts.

 

Garnish with parsley.

Serve and enjoy!

Photography is the property of and copyrighted to Welcome Home.

Asian Lettuce Wraps

 Asian Lettuce Wraps

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love these things!  I could honestly eat them every day of the week and not get tired of them. And because they take a total of 15 minutes to make, I eat them a lot!  Okay, so it far away from my usual country cooking and I never had a lettuce wrap until about 10 years ago when I heard that PF Chang’s was new in town and this is high on the list of things to try.  And I did and I fell in love with them.  Cold crisp lettuce bib Lettuce and warm tender chicken crumbles mixed with the best sauce and a little crunch!  Try these… you’ll love them!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Asian Lettuce Wraps

 

1 tablespoon olive oil

1 pound ground chicken

2 cloves garlic, minced

1 onion, diced

¼ cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

2 carrots julienne or grated

Kosher salt and freshly ground black pepper, to taste

1 head butter (bib) lettuce

 

 

Heat olive oil in a large nonstick skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange lettuce leaves on a plate or platter.  You can use any lettuce but I prefer Bib, Boston, or Butter Lettuce for the tender leaves that make the perfect cup to hold your filling. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in carrots and sauté until tender, about 1-2 minutes; season with salt and pepper, to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Want a bite?
 

 Photography is the property of and copyrighted to Welcome Home.