Wash-Day Peach Cobbler
This recipe could also be called “Cuppa Cuppa Cuppa Cake”, but whatever you call it, it is yummy. You can use any kind of fruit you like, but peaches are my favorite. I have tried fruit cocktail before and that is yummy also.
- 1 large can fruit, your choice
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- Dash of salt
- 1 stick butter
- 1/4 cup sugar
Preheat oven to 400 degrees. In a medium saucepan over medium heat, cook fruit until boiling. Set aside. In a medium mixing bowl, combine flour, 1 cup sugar, milk, baking powder, and salt. In a 9 x 13-inch baking dish, melt butter. Pour batter over butter. Add hot fruit. Do not stir. Sprinkle 1/4 cup sugar over entire casserole. Bake at 400 degrees for 20 to 30 minutes. Serve warm with whipped cream or ice cream.
“He who does not love does not know God, for God is love.”
Easy Baked Chicken Breasts
This is a fabulous recipe that I have been making for years. I sometimes use shredded cheese and use 1/2 cup wine for more sauce. Also, add more stuffing mix and butter. It always gets gobbled up. Serve with “Easy Succotash” and “Wash Day Peach Cobbler”.
- 8 (6 to 8-oz. each) boneless skinless chicken breast halves
- 8 slices Swiss cheese (I like Cheddar)
- 1 (10 3/4-oz.) can cream of chicken soup or cream of mushroom soup, undiluted
- 1/4 cup dry white wine or water
- 1 cup herb-seasoned stuffing mix, crushed
- 2 to 3 tablespoons butter, melted
- Parsley (optional)
Arrange chicken in a lightly greased 8 x 12-inch baking dish. Use larger dish if using larger chicken breasts. Top with cheese slices.
Combine soup and wine; stir well. Spoon sauce over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; bake at 350 degrees for 45 minutes. Garnish with parsley, if desired.
Yield: 8 servings
Follow directions above. Cover with wax paper, and microwave at HIGH for 18 to 20 minutes; let stand 5 minutes. Continue microwaving briefly if not done after standing.
“Run the race with eternity in view.”
Olive Garden Copycat Zuppa Toscana
My husband loves this soup at Olive Garden so I made this for him yesterday. It turned out very delicious! I am not one for too hot of sausage so I used mild sausage, but he would have preferred it hotter. Use whatever you like for your taste. If you like it more spicy, you can add some red pepper flakes also.
- 1 lb. Italian sausage (I used ground)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices (leave skins on)
- 1 small onion, diced (more if you like)
- 3 strips thick sliced bacon, chopped
- 4 cloves garlic, minced
- 2 cups (4 oz.) kale (more if you like), washed, veins removed and chopped
- 2 (14.5-oz.) cans chicken broth
- 2 1/2 cups water
- 1 1/4 cups heavy cream or half and half (heavy cream will make it thicker)
If you use sausage with casings, remove the casings and brown sausage in a large stock pot. When sausage is browned, remove from pan and set aside. Then put bacon and onion in pot and cook until both are done. Add sausage back into pot and add garlic, chicken broth, water and potatoes. Cook on medium heat for about 30 minutes until potatoes are done. Add kale and heavy cream and simmer another 15 minutes.
Heat through and serve.
“Serving shows our love for God.”
I’ve decided to put this recipe on here so I don’t have to look it up every time I need self-rising flour. I don’t use self-rising flour very often, so making my own is easier and I don’t have to worry about it getting old.
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Stir or sift together flour, salt and baking powder and baking soda you have self-rising flour.
“Music washes from the soul the dust of everyday life.”