Easy BlackBerry Cobbler (Kim Harrison Cookbook)

 1 C flour

1 C sugar 

1/4 tsp salt

2 tsp baking powder

3/4 c milk

1/2 c butter

2 drops almond ext 

4 C blackberries with 3/4 c sugar to sweeten 

Mix altogether until smooth then add berries.

350 for 50 in an 8x8 or slightly larger dish

JEWISH COFFEE CAKE

 1 pkg. Yellow cake mix

1 pkg. Instant vanilla pudding 

1/2 C oil

4 Eggs

1 C Sour cream

3 tsp. Vanilla

Topping:

3/4 C Sugar

1-1/2 tsps. Cinnamon

2 tbsp. Brown sugar

1-2 tsps. Cocoa

1/2-1 C Chopped nuts (I use Pecans)

Preheat oven to 350 degrees. 

 In a large bowl, combine cake mix, pudding, oil, eggs, sour cream and vanilla.

Mix thoroughly until smooth. Pour cake batter into greased cake pan. Use 9x13 or smaller. I didn’t like the result of a bundt pan, but did like the result using a deep foil pie pan if giving it to someone. 

NOTE: remove about 3/4C of the batter or it will overflow when using the deep pie pan. Sprinkle mixed topping on top of batter. Using a knife, swirl topping into cake batter.

Bake for 45-50 minutes.

Ice if desired.

SHRIMP RAMEKINS

 1/4 pound butter

1 1/2 to 2 pounds raw shrimp (cleaned and deveined)

1 can or jar mushrooms (drain and reserve juice)

1/4 pound cream cheese

1 Cup sour cream

1/2-1 cup canned corn (drained)

1/4 tsp pepper 

2 tsp salt

1/2 tsp paprika

1 tsp Worcestershire 

Dash of cayenne 

2 tsp chopped parsley 

1/2 cup grated Parmesan 

Panko

Melt butter in skillet; add shrimp and sauté’ for 2 minutes.  Add mushrooms, cook slowly, turning frequently.  Beat cream cheese until light and add to shrimp.  Add sour cream gradually and bring to a boil.  Add remaining ingredients except for the Parmesan and panko. Fill 6-8 ramekins depending on their size. Mix the cheese and panko together and top the ramekins. *if more liquid is needed, add reserved mushroom juice. If too thin, add a little flour to thicken.

Double if having a large crowd.

Bake 10 mins at 400 or broil until brown.

CREAMED MUSHROOMS

 4 lbs sliced fresh mushrooms

1/2 cup butter, cubed

1/2 cup flour (wonder flour if you have it)

2 cups milk or 1/2 and 1/2

1 cup evaporated milk

2 tsp salt

1.  Place the mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.

2.  In a Dutch oven, melt butter.  Stir in flour until smooth; gradually add the milks. Bring to a boil, cook and stir for 2 minutes or until thickened.  Stir in the salt and add the mushrooms. Cook over medium heat for 3-4 minutes or heated through.

Serves 8

CROCKPOT TACO CHICKEN

2 cans Rotel

4-5 Chicken Breasts (raw)

1 can corn (drained)

1 can Black Beans (drained and rinsed)

1 can diced jalapeños

Taco powder (however much you want on the taco powder)

Layer:

1can Rotel

Chicken 

Taco powder

Corn

Beans

Jalapeños 

Taco powder

1 can Rotel

Cook on LOW in crock pot 6-8 

When done, take 2 forks and go in and shred chicken.

Serve in a bowl, with or without rice.

JALAPEÑO POPPER CHICKEN

 Ingredients:

6 skinless, boneless chicken breast

FOR THE JALAPEÑO POPPER TOPPING:

3 sliced bacon, diced

2 jalapeños, deveined, deseeded and diced or use small can diced jalapeños 

1/4 cup diced onion

1-8oz cream cheese, softened

1/2 Mayo or Greek yogurt

1 cup shredded cheddar cheese

1/2 cup Parmesan cheese

FOR THE TOPPING:

1/2 cup panko

1/2 cup Parmesan cheese

4 Tbs butter, melted

Instructions:

1. Preheat oven to 425. Place chicken breast in a small casserole dish and bake about 45 minutes.

2. While chicken is baking, prepare jalapeño popper topping for chicken.  Add bacon, jalapeños, and onion to a small skillet and fry bacon until crispy and jalapeño and onion are tender.  Remove from heat and add to a small mixing bowl.  Add cream cheese, mayo or yogurt, and cheeses to mixing bowl and cream together with bacon mixture until well combined.

3.  Remove chicken from oven and reduce heat to 350.  Spread jalapeños popper topping on top of chicken until well covered.

4.  For the topping, mix together panko, cheese, and melted butter.  Sprinkle on top of jalapeño popper spread. Bake until lightly browned, about 15 mins.

5.  Serve warm.

SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE

 For the scallops:

1 lb large sea scallops (dry)

1Tbs unsalted butter

1 Tbs extra virgin olive oil

Kosher salt and fresh ground pepper

For the sauce:

3 Tbs unsalted butter, cut into six pieces

2 Tbs finely diced shallot or green onion

1/4 cup dry white wine

1/4 cup finely chopped mixed fresh herbs (flat leaf parsley and chives)

1/4 tsp finely grated lemon zest

Kosher salt and fresh ground black pepper

2-3 lemon wedges for serving

*I doubled this sauce*

Tip: Prep all ingredients before you begin.

Remove the tough abductor muscle from each side of scallop and rinse under cold water then pat dry.

Heat a 10-12 inch nonstick skillet over medium heat for 1-2 minutes. Add oil and butter and heat not quite hot. Pat scallops once more and put in single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes. Using tongs, turn the scallops and sear other side until well browned and almost firm to touch, 2-4 minutes.  Take the pan off the heat, transferring to a plate, set in warm place.  

Return the pan to medium heat to begin the sauce.  Add a piece of butter(1/2Tbs) and the shallot and sauté until the shallot begins to soften, about a min. Add the wine and simmer until reduced about half, another 1 to 2 mins.  Add herbs and lemon zest.  Reduce heat to low, add remaining butter, and whisk constantly until butter is melted into the sauce. Return scallops and any juices into the pan. Gently roll the scallops in the sauce to warm them through.  Season to taste with salt and pepper and serve immediately with lemon wedges on the side. 

*This sauce can also be used with shrimp. Try serving over orzo or rice.