Peach 🍑 Cobbler

It’s that time of year again. Here’s my hands down favorite Peach Cobbler recipe:

Peach Cobbler



Makes 6 servings ∙ Source


1 cup all purpose flour

2 teaspoons baking powder

½ cup sugar

6 tablespoons cold unsalted butter cut into pieces

1 large egg lightly beaten

¼ cup heavy cream

2½ pounds fresh peaches (5 or 6 cups) cut ¼ inch thick

2 tablespoons fresh lemon juice

2 tablespoons apricot preserves

1 teaspoon cinnamon

1 teaspoon cinnamon mixed with 2 T sugar

vanilla ice cream


Preheat oven to 350. Put in flour, baking powder and ¼ cup of the sugar in a large bowl. Stir to mix well. Add 4 TBSP of the butter and cut in with a pastry blender or rub in with your fingers until the mixture resembles coarse crumbs. Beat the egg and cream together in a measuring cup. Stir into the flour with a fork just until the dough is moistened. Shape the dough into a ball and refrigerate for 15 minutes.

In a medium bowl, toss together the peaches, lemon juice, preserves, cinnamon and remaining sugar. Pour peaches into 1½ qt. oval baking dish. Dot with the remaining butter.Roll out the dough to fit top of the dish. Place it on top of the peaches and crimp the pastry edges to the sides of the pan to seal. Cut a few vents in the dough with a sharp knife. Sprinkle generously with the cinnamon sugar.

Bake for 30 to 35 minutes or until the crust is light golden. Serve hot with ice cream.

Sent from Paprika Recipe Manager



4 slices bacon, diced

4 cups chopped romaine lettuce

1 avocado, halved, seeded, peeled and diced

1 cup cherry tomatoes, halved

1/2 cup corn kernels

1/4 cup crumbled goat cheese


1/4 cup olive oil

1/4 cup apple cider vinegar

Zest of 1 lime

2 tablespoons freshly squeezed lime juice

2 teaspoons sugar, or more to taste


To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.

Serve immediately.

Detroit-style Pepperoni 🍕

Today, I’m trying a new recipe. I’m hoping it comes close to what you can find at Buddy’s Pizzeria in metro Detroit. Their pizza is known for their incredible chewy, cheesy, edges or crust. It also originated in a pan used to build cars that’s being sold online today (the Detroit style Pizza pan).

It already smells delicious – all that’s left now is to top it off with its home-made tomato 🍅 sauce, and bake.

More photos to come!

• UPDATE • Well, it turned out AMAZING! The only difficulty I had, was removing it from the pan in one piece. I cut it in half and got it out without any trouble. It’s a keeper and a close 2nd to the family’s BLT favorite.

Detroit-Style Pepperoni Pizza

Prep 20 min ∙ Cook 2 hr 35 min ∙ Makes Yield: 8 servings ∙ Difficulty Easy ∙ Source


3 tablespoons olive oil

1 batch Pizza Dough, recipe follows

8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)

16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes

Pizza sauce, store-bought or homemade, recipe follows

Pizza Dough:

2 1/4 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon rapid rise yeast

1 teaspoon sugar

Olive oil, for oiling the bowl

Pizza Sauce:

1 tablespoon olive oil

2 teaspoons dried Italian seasoning

2 cloves garlic, minced

One 28-ounce can crushed tomatoes

2 teaspoons sugar

Kosher salt and freshly ground black pepper


Special equipment: a Detroit-style pizza pan, optional

Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.

Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.

Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.

Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

Pizza Dough:

Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

Pizza Sauce:

Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper.

Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

Sent from Paprika Recipe Manager

Dinner or Disaster? Only 25 minutes will tell…😎

I’m determined to adapt my favorite recipes for use in an Instapot™️. What, you say, is an Instapot™️? It’s a device that made pressure cooking less intimidating, but it also has other useful features such as making rice, yogurt and even cheesecake.

Here’s tonight’s BEFORE pic, followed by original recipe:

Beef Stew


Soups & StewsPrep Time: 30 minutes Cook Time: 120 minutes

Servings: 4 servings Source: Keyingredient.comINGREDIENTS2 pounds beef chuck, cubed

3 slices bacon, diced


1 Tablespoon sugar

salt & pepper

1 medium chopped onion

1 clove minced garlic

6 ounces tomato sauce

1 cup beef broth

1 bay leaf

pinch of thyme

½ cup burgundy wine

2 carrots, sliced

2 stalks celery, sliced

2 large potatoes, cubed

DIRECTIONS Fry diced bacon in large saucepan. Salt & pepper the beef. Dip beef in flour and brown in the bacon fat, adding oil if necessary.Sprinkle beef with the sugar, add onion, garlic & brown.Add the tomato sauce, beef broth, wine, bay leaf & thyme.Cook covered S-L-O-W-L-Y for one & 1/2 hours.Add carrots, celery & potatoes and cook until tender, adding water if necessary.

Will post shortly if my adaptation(s) were a success. Sure hope so! I’m starved 😎


All I did was to add the veggies so they cooked together with the meat.  Pressure cooked on HIGH for 25 minutes with a natural release.  Sure beats the 90 minutes to cook on top of your range.

Browning it all was a bit of a challenge and  I THOROUGHLY scraped bottom before beginning to pressure cook. 👌🏻


I be jammin’… 🍓🍯

What ELSE would I be doing in a blizzard?

I love my Ball brand FreshTech Jam maker & it’s perfect counterpart, the BALL Fresh Tech canner. It makes an easy task of homemade jam.

I came across my favorite recipe quite by accident. I wanted to make low sugar strawberry jam, but I miscalculated the amount of strawberries I needed. So I added raspberries. Still not enough volume (3.25 cups needed) I threw in the blueberries.

Perfection 👌🏻

Very Berry Jam – it’s the house specialty 💙

You start with 3.25 cups fresh crushed fruit over 3 Tablespoons of Pectin. Add 1/2 teaspoon butter (or margarine) to prevent foaming. Wait 4 minutes for the beep to add sugar – it’s jam in 21 minutes.

All finished with a great vibrant color ❤️


So tired of the men-bashing movement. If I could kick ass and take no survivors when I was kidnapped (at age 17), SURELY one could find it in themselves to REPORT their incidents in a more timely manner. Staying silent until there was a media hashtag for it, created a LOT more victims than there HAD to be.

And THAT makes me bristle at every #metoo 😩

the sound of NO silence…

Lots of people don’t have the luxury of having a brain MRI (like I did a couple weeks ago) to eliminate the possibilities that can keep you up at night. At least I KNOW it’s not caused by a brain bleed, a tumor, or any damage to my ears. I also know it’s not due to any hearing loss (as a local ENT told me) as my hearing’s perfect.

It’s been 5 months and my research tells me that the only true “cure” is to retrain your brain. Medication & white noise weren’t options I’d consider. White noise irritates the snot out of me & no one gets quality sleep while drugged.

My frequency sounds like there’s a 10 pound mosquito in your bedroom at night – only there’s no variation like you’d get from a real mosquito, as it draws close or farther away. It’s LOUD. And it NEVER stops. Never. And it probably won’t. And thinking it won’t leads to bad thoughts. REALLY bad thoughts. Especially someone like me, that until this happened to me, couldn’t function without some silence to my day.

I’d stay up late(r) just for the silence.

So now I meditate. And pray for the strength to ignore it. Oh how I pray. I’m doing much better too. So much so that Ken thought it had gone away. Spouses typically dismiss this affliction because they can’t see the battle within. If ignoring the sound is winning how would they ever be expected to know??

I used to have to read until I passed out to get to sleep. I can usually get to sleep okay. It’s waking up and being too fuzzy to read or meditate back to sleep, that’s hard. It’s really one of those things that you can’t fathom, unless you happen to be one of the 50 million of us that has it. Although this link does a pretty good job.

They say Tinnitus is a symptom of something else. That bit of knowledge causes the most distress early on. I’m one of the lucky ones in that there’s nothing operable in my head that’s causing this. I didn’t know that until the MRI. I might even get luckier still and wake up with it gone one day.

I’d really like that!🙏🏻🙏🏻