Category: OKK MEMES & PRIOR CONTRIBUTORS

PORK CHOPS AND SCALLOPED POTATOES

Don’t forget to enter our CSN STORES sponsored BIRTHDAY BASH GIVEAWAY here.

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Land of Lakes block cheese*, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

*Velveeta works, but not nearly as well.

Try this Italian Green Bean & Tomato salad with this!

Fire Day Friday: Fast Fajitas

I am entering a contest that requires a video so I thought I’d practice making a video for a few recipes before doing the one for the contest.
Holy smokes, doing a recipe video is a lot harder than you’d think. Especially if you’re only willing to do “one take” so you don’t waste ingredients. It takes a LOT of preparation and organization.
I did learn a lot in making this, so I’m glad I did it before trying the one for the contest.


Fast Fajitas
3/4 lb Milanesa style sliced beef
1/2 to 1 green onion, seeded and sliced
1/2 to 1 onion, peeled and sliced

Marinade
1/4 cup lime juice
1/4 cup oil
1/4 cup beer or tequilla
1 1/2 tsp season salt
1 1/2 tsp oregano, dried
1 1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp paprika
Fajita Finishing Sauce
1/2 cup sour cream
2-3 Tbsp of the marinade (reserved before marinating!….ick)
Marinate the beef for 30 minutes. If you like, you can also season your veggies with salt, garlic pepper, lime juice and oil.
Sear over a hot grill (400-450f) for about 30 to 45 seconds per side. You could also do this in a cast iron pan if you get it preheated very high heat.
Roast veggies for about 4 minutes, until starting to char slightly and soften.

Pulled Pork Shepherd’s Pie


Not the prettiest dish, but incredibly tasty!

Greetings…

Well, last week I promised you something special.  I like to think this was indeed something special, but along with the recipe, I have a story…

Dave here from MY YEAR ON THE GRILL.  As a cook, there are just a few times when you really feel all warm in side.  May happen when your children ask for something you make over a night at the McDonald’s drive through… Or how about hosting a dinner party and guests ask for a recipe card… Or how about when your Mother-in-law fumbles a dish and you are asked to rise to the occasion and salvage her mistake!!!

If you follow my blog recently, you remember that last Thursday Jackie and I left my tropical paradise for a different paradise.  I made a brief stop at Kansas City, pretty much just to smoke and grill some pork (@25 pounds of pork).  But that was only for a day.  After that we went to South Dakota for Jackie’s Mother’s 76th birthday celebration.  I made a post of my travels with plenty of pictures you can see on my site… but I digress…

Here’s the Mother-in-law fumble story…

Marie’s (my sainted Mother-in-Law) family was going to have a pot-luck lunch as part of her birthday celebration.  Maybe a dozen families, over 50 people and everyone was supposed to bring a dish.  I had about 5 pounds of my pulled pork (see today’s post for those details) that I was going to contribute.  Marie was going to make potato salad.

The morning of the fun, Marie was up at the crack of dawn, boiling potatoes.  She got busy, and wasn’t watching the pot and overcooked her taters badly.  It happens, bet it has happened to you.  She had already signed up to bring tater salad.  So, when I got up (at least an hour after the crack of dawn (blame jet lag), she was already off to the store to buy more potatoes.

Over coffee, Marie was very upset that she was going to waste 5 pounds of potatoes that were too mushy to make into salad.  Jackie asked if there was something I could do.  I suggested she make mashed potatoes and just say she meant to do that all along.  Well, long story short, the night before, Marie made an honest little mistake, that became the butt of old and senile jokes for the evening, and while she took it all in good humor, she did not want to live through another day of good natured humor.  Marie was going to make potato salad period.

So, what to do with the mushy potatoes.  Jackie asked if there was something I could do.  Aside from mashed, couldn’t think of anything.  Certainly could not come up with a mashed potato salad.

But I did recall a recent post I did.  Thank’s to a Girlichef recipe, I had made a shepherd’s pie. You know, that all in one dish, ground meat on the bottom, mashed potatoes on the top and Girlichef added creamed corn and peas to the mix… and then topped with cheese.  Hers was a beautiful thing, and mine was a fair copy.  But the sweet of the corn and the savory of the meat and taters really did mix well. 

Long story short, I made Girlichef’s pie (with my pulled pork in place of ground beef), rescued Marie’s ruined taters, and I nervously waited to see if anyone would eat it…

But first, here’s what I did…


I made a layer of pulled pork.  I did dice up the pork into smaller sized pieces.  i added an onion and 2 cans of cream corn (the recipe was being doubled).  The pork was plenty seasoned, so no additional seasonings was needed…


And now, here’s what I did to make the taters better.  They were pretty “shreddy (is that a word???)  if you blew on em, they would disintegrate.  SO, I added …

8 ounces of Cream Cheese
1 stick of butter
and milk as needed…

whip

The potatoes came out perfect!!!  To the ooohs and aaahs of my Mother-in-Law (she was stunned by the cream cheese, which really helped to re-bind the taters together).  Top the meat/corn mix with the whipped potatoes.



Top with some shredded cheese.  I had a cup of peas set aside for people who wanted to add something extra…
Bake to warm up at 350 for about 45 minutes…

And everyone won.  I told everyone Marie helped me (once I saw that the dish was well received), so her reputation was salvaged, and no old and senile jokes were made.  I got a new use for left overs, so I can justify making extra pork shoulder next time I fire up my smoker.  And my reputation as a cook in my wife’s eye makes her glow inside (remember, my only justification for her taking me to St Thomas is as her personal cook, and sometimes cabana boy).
And the measure of success in making a pot luck dish is how much is left.  As I said, I made a double batch to use all of the potatoes.  Well over half was eaten.  Several people went back for seconds (the guys really loved it, and being in hunting territory, the idea of making this with venison was being talked about.
A big hit indeed.  And please, check out Girlichef’s recipe for shepherd’s pie.  You make it with hamburger, and it is VERY VERY GOOD!  

Dave here from MY YEAR ON THE GRILL. It really is just this easy! 

 … I CAN COOK THAT! 

And so can you!


Bittman Batter is Better – Corn Fritters

Sorry Tami and Martha.  I tried to schedule this but it kept showing up here.
Stop by and taste my newest gluten free creation at Comfy Cook.
Join me at My Sweet and Savory where all the baked goods are.
I love corn fritters even though they are fried or maybe because they are fried. Mark Bittman has a recipe for what is now my favorite corn fritter recipe. To continue, in this month’s theme, of pancakes, I am going to share his recipe with you.
Every corn fritter, I have made has had sugar in it and even when it is not called for, I add a little but not with this recipe. If I am going to follow a Bittman recipe, I will try to stay as true, as I can. (It did not need the sugar)
I think, what made this so good, is that the eggs are separated and it has some heat to it.
I guess, every recipe has a story, and this is no different. I had cooked two batches of the pancakes and was happy with that extra height, coming from the beaten egg whites. It is important to be gentle with this batter so as not to lose this. My hubby, who is one of those men, who always helps, when necessary. He will throw a wash in the washing machine, do dishes, vacuum. He is great. Sometimes, he helps when I don’t want him to and that is what happened.
I had a cake in the oven, at the same time, I was making the pancakes and I muttered something like, “I have to take the cake out.” Harmless, one would think. He asked if he could get the cake for me and I said, no because I wanted to check it for doneness. Then, he offered to make some more pancakes and I said that he did not know how to do it and went to get the cake. When I stood up, there he was, beating the mixture in the bowl with a joy, you would not believe – you know that batter that should be gently handled.
Bottom line – Maybe it does not have to be handled so gently or maybe, I screeched early enough to save it but the pancakes turned out fine.
Thai Style Corn Pancakes (ever so slightly adapted)

Ingredients:
2 eggs, separated
1/2 teaspoon salt
1 chopped scallion
1/2 teaspoon hot paprika
2 cups frozen corn
1 tablespoon soy sauce
1/4 cup all-purpose flour (I used gluten free rice flour mix)
3 to 4 tablespoons canola oil, as needed

Method:

Combine the egg yolks, scallions, hot paprika, corn, soy sauce, and flour in a large bowl.

Mix everything together and season well with salt and pepper.
Beat the egg whites in a different bowl until they are stiff and form peaks.
Slowly and gently fold the egg whites into the corn mixture. You want the whites to be loosely folded in with the rest of the ingredients so they do not lose any of their airiness.
Heat the oil in a large skillet over medium-high heat. When the butter or oil is hot, spoon in pancake-sized dollops into the pan, around 4 to 6 at a time. (I got six in my electric fry pan, each time and made one jumbo one, for the fun of it. These would make great crepes. I will have to try making them.)
Cook each pancake until they are nicely browned on one side, around 3 to 5 minutes, and then turn and brown on the other side. Add additional oil as needed in between each batch until you have cooked all of your corn mixture.
Drain on paper towels.
I would serve these plain although Bittman gives choices of sauces or just a squirt of lime. I would also add some more heat, whether it be additional hot paprika or chili powder of cayenne.

There’s a birthday BASH going on over at OUR KrAzY kitchen

CSN stores is helping  OUR KrAzy Kitchen celebrate our birthday by giving YOU the present!  Head on over to enter the giveaway.

We were recently made aware of a wonderful online shopping experience  and it’s available right from your desk top. Whether you are looking for a sofa, TV stands, dining room furniture or cookware they have it all.

Maybe you need a new spice rack like this one? How can you get it for free? By joining in on this giveaway of course!

The winner receives a $60 gift certificate to use
as they wish on any of the CSN.stores websites.

Kamenstein 16 Jar Acadia Wood Spice Rack

THE RULES
  • Answer one question – What is your favorite kitchen appliance color?
  • You can earn an extra entry by blogging about this contest. Come back and leave a 2nd entry with the link.
  • You can earn another entry by becoming a follower of OUR KRAZY KITCHEN. Come back and leave a comment.
  • You can earn another entry by signing up to be a guest host.  Your guest host piece would need to be completed and in place before the deadline.  We would then schedule it into our time slots available over the next 2 months.
  • No entries after 11:30 pm Pacific Time Sunday, 6/27.
  • Winner will be selected at random and announced Wednesday, June 30th.
  • Good luck!

aprons 3

There’s a birthday BASH going on over at OUR KrAzY kitchen

CSN stores is helping  OUR KrAzy Kitchen celebrate our birthday by giving YOU the present!  Head on over to enter the giveaway.

We were recently made aware of a wonderful online shopping experience  and it’s available right from your desk top. Whether you are looking for a sofa, TV stands, dining room furniture or cookware they have it all.

Maybe you need a new spice rack like this one? How can you get it for free? By joining in on this giveaway of course!

The winner receives a $60 gift certificate to use
as they wish on any of the CSN.stores websites.

Kamenstein 16 Jar Acadia Wood Spice Rack

THE RULES
  • Answer one question – What is your favorite kitchen appliance color?
  • You can earn an extra entry by blogging about this contest. Come back and leave a 2nd entry with the link.
  • You can earn another entry by becoming a follower of OUR KRAZY KITCHEN. Come back and leave a comment.
  • You can earn another entry by signing up to be a guest host.  Your guest host piece would need to be completed and in place before the deadline.  We would then schedule it into our time slots available over the next 2 months.
  • No entries after 11:30 pm Pacific Time Sunday, 6/27.
  • Winner will be selected at random and announced Wednesday, June 30th.
  • Good luck!

aprons 3

Cheesecake Cupcakes – Save Room for Dessert

One of the accountants in my company is referred to as “Betty Crocker”, and deservedly so – she makes these incredible, delectable and adorable little mini cheesecakes.  For years I have lusted after these heavenly morsels. 
At the last event, a bridal shower, these wondrous little bits of heaven were present.  And while ungracefully sucking one out of the wrapper, I thought to myself, “These would be great at my upcoming barbecue”.  Then I kept eating.
Honestly, I don’t know why it took me so long to ask for this recipe.  But I’m so super glad I did because WOW, they’re so good! And so, so easy to put together. 
Obviously, I wouldn’t want to present my guests with an untried recipe, so I made a batch this weekend for practice.  I’m a good hostess like that.
Let’s get started then.
Preheat your oven to 325 degrees.  Line 24 muffin tins or, if you’re like me and could have sworn you had two muffin tins, line 12 twice.

In the bottom of each wrapper, drop one square from a break-and-bake package of chocolate chip cookie dough.  Or, slice a log of dough into 24 pieces.  But the break-and-bake works better because it’s already sectioned off for you.
Pop these babies in the oven for 8-10 minutes.  The dough will spread out over the bottom of the wrapper and make a lovely crust for your cheesecake.
As the cookies are baking, you can get started on your filling.  Mmmm yum!
Mix up two 8 oz packages of room temperature cream cheese, 14 oz sweetened condensed milk, 2 eggs and 2 tsp vanilla extract.  It’s a good idea to beat the cream cheese by itself for a while to smooth it out, then to mix in the rest of the ingredients.  Don’t be afraid to let this go for a while – if you’ve ever made a cheesecake, you know that it takes some time to get rid of the little lumps of cream cheese.
Once your mixture is smooth and your cookies are baked, fill the muffin tins to around 3/4 of the way full.  Then pop them back in the oven for another 18-20 minutes.
Let the little cupcakes cool and then refrigerate them for at least 1 hour in order for them to fully set up.  Trust me, the wait is worthwhile.
As you can see, I topped mine with cherry pie filling.  It’s…amazing.  And of course you can use whatever you like – strawberries, blueberries, the sky’s the limit!
I may or may not have seen my husband licking one of the wrappers when he was finished.  But I pretended not to.
It should be a crime, I tell ya.  A crime.  But happily it is not!
Enjoy!

Garlic Dill Pickles & Birthday BASH giveaway!

Hubby loves pickles!  I mean he reallllllllllllllllllllllly loooooooooooooooves pickles.  Unfortunately I am deathly allergic to mustard and just don’t make them enough for him because of my allergy.  But, the other day we ran across some awesome pickling cucumbers at the local farmers market produce and he begged (realllllly) and promised all sorts of fun stuff  (I’m blushing) so I gave in and made my super secret Garlic Dill Pickles for him.  Now I’m going to share them with you.

GARLIC DILL PICKLES
2 pounds cucumber pickles, washed
2 cups white vinegar
4 cups water
1/4 cup pickling salt
2 tablespoons fresh dill*
1 tablespoon mustard seeds
2 large cloves garlic, minced 
1 large Vidalia onion, whole

  • Chill the cucumbers in a bowl of ice water for 30 minutes or more.
  • In a medium non-reactive pan heat the water, vinegar and salt over a medium high heat until the salt is dissolved. Set aside to cool.
  • Cut cucumbers to desired size.
  • Place cucumbers in large jar.
  • Stir garlic, dill and mustard seed into vinegar mix.
  • Pour cooled mixture over pickles.
  • Place whole onion on top to weight pickles to keep them submerged.
  • Set in a cool place for 3-4 days at room temperature and then move to refrigerator for crisp pickles.

*you can use dehydrated, but I prefer not to when at all possible – fresh gives such a better flavor!


CSN stores is helping us celebrate our birthday by giving YOU the present!

We were recently made aware of a wonderful online shopping experience  and it’s available right from your desk top. Whether you are looking for a sofa, TV stands, dining room furniture or cookware they have it all.
Seriously, you really need to go check out these sites
www.racksandstands.com
www.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com

Maybe you need a new spice rack like this one? How can you get it for free? By joining in on this giveaway of course!

The winner receives a $60 gift certificate to use
as they wish on any of the CSN.stores websites.

Kamenstein 16 Jar Acadia Wood Spice Rack

THE RULES
  • Answer one question – What is your favorite kitchen appliance color?
  • You can earn an extra entry by blogging about this contest. Come back and leave a 2nd entry with the link.
  • You can earn another entry by becoming a follower of OUR KRAZY KITCHEN. Come back and leave a comment.
  • You can earn another entry by signing up to be a guest host.  Your guest host piece would need to be completed and in place before the deadline.  We would then schedule it into our time slots available over the next 2 months.
  • No entries after 11:30 pm Pacific Time Sunday, 6/27.
  • Winner will be selected at random and announced Wednesday, June 30th.
  • Good luck!

aprons 3

Disclosure: I did not receive any type of compensation for this post. CSN stores is sponsoring this giveaway and will handle prize fulfillment. All opinions are my own and I was not influenced to post them.

Pizza Pasta

Happy Saturday!! This is Tiffanee from One Crazy Cookie and I can’t tell you how excited I am to be guest posting her today. This is such an amazing blog!!  Since it is a busy Satruday I am sharing with you one of my family’s all time favorites.  The recipe makes 2 9×13 pans. So you make two and freeze one for later. It freezes very well.
Pizza Pasta
Makes 2 9×13 pans. If you don’t want to make 2 half the ingredients.
1 1/2 lb bow tie pasta
1 lb  ground sausage
2-3 jars spaghetti sauce
1 package Canadian Bacon or 1/2 lb cooked and diced ham.
1/4 lb sliced pepperoni
6 Tbs. Parmesan cheese
1 lb grated mozzarella cheese
*optional: onions, mushrooms & olives
1. Cook Pasta until al-dente. Do not overcook. Drain and set aside.
2. Cook and drain sausage (add and cook onions with sausage if desired)
3. Pour a small amount of sauce to lightly coat the bottom of a 9 x13 pan.
Layer ingredients:
1st layer: cover bottom with a layer of pasta, cover with sauce, mozzarella, 1 Tbs. Parmesan and top with sausage (can add sliced olives)
2nd layer: cover 1st layer with pasta.
 Then cover with spaghetti sauce, mozzarella, 1 Tbs. Parmesan and top with ham. (can add sliced mushrooms).
Cover 2nd layer with the remaining pasta.
Cover with sauce, mozzarella, 1 tablespoon Parmesan and cover the top with pepperoni.
Bake covered at 350 degrees for 45 minutes. Take cover off and bake 10 minutes or until cheese is melted. Cover and freeze 2nd one.
Unthaw frozen one for 24 hrs in fridge before baking.
*It took me three jars of spaghetti sauce this time.

Fire Day Friday: Red Beans and Rice

I was making some blackened pork chops last night (Gee…..where could I have gotten that inspiration, Dave?) and thought some red beans and rice would go perfectly with the chops. I used one of Emeril’s recipe as a guide and then made it with what I had on hand.

Red Beans and Rice
Adapted from Emeril Lagasse’s Red Beans and Rice

Serves: I dunno, probably a small nation like the size of Aruba, it makes a lot.

Ingredients
1 lb dried red beans, rinsed, picked, and soaked (I did the quick soak method instead of overnight soak – 2 minute boil, let soak for an hour)
4 – 8 oz Mexican chorizo (yeah, I had no andouille sausage)
1 ea yellow onion, chopped
1 ea green bell pepper, seeded and chopped
2 stalks celery, chopped
3 ea bay leaves
4 springs fresh thyme
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
2 Tbsp garlic minced
3 cups of chicken stock
3 cups of water

Instructions
Got my “mess in place” ready while the fire was getting started in the grill.

Saute the sausage for 1-2 minutes until it starts to brown. I did this in a cast iron dutch oven that was preheated on a 350f grill. Then add the onions, peppers, and celery and continue sauteing 5-7 minutes until softened. (Note: If your chorizo doesn’t render a good bit of pork fat, you might have to add some bacon grease or other fat before adding the veggies.)

Then “put everybody else in the pool”. Bring to a boil for a few minutes, reduce heat and simmer (I cut the temp of the grill down to 300).

This is where I kind of screwed up. During the prep, I must have commented 3 times that this seemed like a lot of liquid and veggies compared to the quantity of beans. Even after cooking an hour, the liquid really hadn’t reduced much. It was about this time I realized that I had used only a 1/2 pound bag!! I remedied that by adding two cans of drained kidney beans and it all worked out okay.

The total cooking time was about two hours. I smashed some of the beans against the dutch oven with my wood spoon per Emeril’s advice. Served them with rice, hot sauce, and my blackened pork chop.

The whole family loved the beans with the chops, my boys both even got seconds.

Speaking of cajun and creole foods, last week at the food blogger get together at Larry’s, Katherine of Smoky Mountain Cafe (she’s from Cajun country) made REAL jambalaya that made my mouth jump a happy dance. The best jambalaya I’ve had.

What is your favorite cajun or creole based dish?

Spinach Salad with Teriyaki Bowties

A very quick apology… I suddenly got rushed this week.  You will see the reason in a couple days on my own site, but short version is that I am going to have to repeat a recipe today that was on my own site recently.  But, while it has only been a couple months since I posted this, I have made and served this 4 times.  Whenever we have guests come to visit paradise, this is now on our “must make”menu plan.

Easy

Fast

VERY TASTY

Filled with Flavors

A terrific cold salad, substantial enough to be served as a full meal, and great for leftovers…

Adaptable, I have made this with shrimp in place of the chicken, and Caramelized Pineapple added.

A great item to take to a summer picnic.

It is just as good as it looks… 

Enjoy, and I will see you in a week with something special… Promise

It’s another session of what to do with the second half of one of those rotisserie chickens you buy every week.  And there are enough different tastes to satisfy everyone.  Jackie had asked for a salad recently.  So, when I saw Melanie’s post at THE SISTER’s CAFE, I knew I had another use for that rotisserie bird…



And here’s an oddity… no rum, no extra spices, I didn’t change a single ingredient.  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you really need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins, parsley, … And here is what she wrote…

Spinach Salad With Teriyaki Bowties 
submitted by Melanie sisterscafe.blogspot.com

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise.

Jackie loved it!  Thanks Melanie… A GREAT recipe!

Well worth the effort!

Dave here from MY YEAR ON THE GRILL. Plan ahead, be a cook and you to can say…  

 … I CAN COOK THAT! 

And so can you!…

Peach Cobbler – Save Room for Dessert

Hi everyone! Welcome to another week of unapologetic desserty goodness!

I have to say that I’ve been sick for a few weeks now and haven’t been exactly inspired to get to the kitchen.  So it makes sense, then, that I picked an extremely easy (but still delicious!) dessert for this week.

And you will not even believe how easy this is, I promise you.  It comes to you courtesy of Bakerella – she’s the best! So I knew that this would work out because, well, she knows her stuff.  I’m not gonna lie, the first time I saw this recipe on her website my first thought was, “Oh, that b****”. Because seriously, how dare she make something like this so darn easy to create??  Darn her.

Your cast of characters:



One box of vanilla cake mix, 1 cup light brown sugar, a large can (I believe it was 29 ounces) of peaches in syrup, a stick of butter, and 1/2 cup of chopped pecans. 

Bakerella calls for walnuts, but I think that pecans and peaches just…go together.  I don’t know – maybe it’s just me! So if you don’t like pecans, walnuts will likely work just as well.

Preheat your oven to 350 degrees.

Empty the peaches into a 13×9 inch pan.  No need to grease! Then eat a slice and ask yourself why you don’t buy more canned peaches because they’re delicious.

Cut the slices into smaller pieces so as to spread them more evenly throughout the cobbler.

Sprinkle the entire package of cake mix right on top – no mixing, no fussing.  Just sprinkle it evenly!

Cut the stick of butter into 16 pieces and plop the pieces evenly on top of the cake mix.

Then sprinkle 1 cup of brown sugar on top of the butter.  Oh, lordy.  How good does that look??

Finally, break out 1/2 cup of chopped pecans and introduce them to everyone else.

Into your 350 degree oven this goes, for 40 minutes.

And perfection occurs.  Perfection in the form of peach cobbler.

I wish I had some ice cream.  I mean, who doesn’t have ice cream when they know this is going to happen?  And I know that you might be raising your eyebrows at the idea of all of this working well together but trust me…it does.  It works very well.

Granted, I can’t eat much of it because it’ll make me sick.  Maybe some of y’all can come over and help me get rid of it? 🙂