S'more Cookies

We eat a lot of S'mores at our house in the summer. I try to always keep the ingredients on hand for a quick dessert treat after grilling. I saw these cookies in the June issue of Midwest Living and thought I would tuck the recipe away for when we needed a treat this winter. Well, as you can see, my family couldn't wait that long. These are delicious and the kids loved them!

S'more Cookies
Recipe from Midwest Living Magazine, June 2012 issue

4  cups regular rolled oats
1 1/2  cups all-purpose flour
1  cup finely crushed graham crackers
1  teaspoon baking soda
1  teaspoon baking powder
1  teaspoon ground cinnamon
1/2  teaspoon salt
1  cup butter, softened
1  cup packed brown sugar
1/2  cup granulated sugar
2  eggs
1/4  cup milk
1  tablespoon vanilla
1 (7 ounce) jar marshmallow creme
42  milk chocolate Kisses

In a bowl, mix oats, flour, crushed graham crackers, baking soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, beat butter with electric mixer 30 seconds. Beat in brown and granulated sugars. Beat in eggs, milk and vanilla. Beat in as much flour mixture as you can, stirring in any remaining with a wooden spoon. Chill, covered, for 1 to 4 hours.

Drop dough by rounded tablespoonfuls 2" apart onto lightly greased cookie sheets. Bake cookies in a 375 degree oven for 8 minutes, remove from oven.

Using the back of a teaspoon measure, make an indentation in each cookie top. Fill a plastic bag with marshmallow creme. Seal bag; snip off timy corner of bag. Pipe 1 teaspoon creme into center of each cookie. Push a chocolate candy into creme, point side down. Return cookies to oven; bake 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets 1 minute. Cool completely on wire racks. 

Makes 42 cookies.

Enjoy!

Kim

Linked to the following parties:
Recipes For My Boys Thursday's Treasures
Six Sisters' Stuff Strut Your Stuff Link Party
Everyday Mom's Meals Church Supper
Addicted To Recipes Scrumptious Sunday Link Party
Inside BruCrew Life Trick or Treat Tuesday

Weekend Potluck #28

Happy Friday friends and welcome back to the Weekend Potluck! Before we get to the main event, we thought you might enjoy some photos of our beautiful Kansas sunflowers! We love driving by open fields of these gorgeous flowers. It has always been one of our favorite sights!

Now onto the deliciousness...

First, let's take a quick peek back at last week...

The recipe with the most clicks was ~

                                           Cheeseburger Macaroni by Everyday Mom’s Meals

Recipes that caught our attention ~

                                                        Nanaimo Bars by Ginger Bakes

                              Deep Dish Peanut Butter Cookie Ice Cream Sundae by Crazy for Crust

And, a personal favorite ~

                                               Grilled Corn Salad by Hun, Whats for Dinner?

Your hostesses ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="http://sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Cucumber and Tomato Summer Salad

Here is one of my favorite lunches in the summertime. I can remember a big bowl of this in the fridge growing up. It gets even better the longer it sits. I've been known to spoon this over a mound of cottage cheese, which might sound weird, but I like it. The sweet and tangy dressing is so good!

Cucumber and Tomato Summer Salad
1 English cucumber, thinly sliced
2 large tomatoes, seeded and cored and diced into bite size pieces
1/2  purple onion, peeled and cut in half and thinly sliced
1/3  cup canola oil (or vegetable)
3  tablespoons red wine vinegar
3  tablespoons sugar
3/4  teaspoon kosher salt
1/4  teaspoon black pepper
1/4  teaspoon garlic powder

In a medium bowl place the cucumber, tomatoes and onion. In a small jar with a lid, place the oil, red wine vinegar, sugar, kosher salt, black pepper and garlic powder. Shake until well combined and the sugar is dissolved. Pour over the cucumber mixture and stir gently to coat. Cover and refrigerate for several hours before serving. 

Enjoy!

Kim 

Linked to these great parties:
Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Katherine Martinelli Tomato Blog Hop

Tomato Pie with a Buttermilk Biscuit Crust

Tomato Pie with a Buttermilk Biscuit Crust
For the crust:
2  cups flour, plus more for kneading and rolling out crust
1 1/2  teaspoons baking powder
1/2  teaspoon baking soda
1/2  teaspoon kosher salt
6  tablespoon butter, cut into small pieces and chilled
1  cup buttermilk

For the pie:
2  pounds tomatoes, (about 5-6) cored and cut into 1/4" slices
1/2  teaspoon kosher salt, divided
1  tablespoon cornmeal
2  cups (8 ounces) shredded cheese, I used 5-Italian blend and monterey jack cheese
1/2  cup (2 ounces) shredded Parmesan cheese
3/4  cup mayo
4  green onions, sliced
10-12 basil leaves, chopped (2 tablespoons)
1  teaspoon Frank's Hot Sauce
1/2  teaspoon kosher salt
1/2  teaspoon black pepper

For the crust:
In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt. Cut butter into the flour mixture with a pastry blender until the mixture is coarse and small pieces of butter remain. Pour in the buttermilk and stir until incorporated. On a lightly floured surface, with floured hands, put the ball of dough on the lightly floured surface and spinkle with a little more flour. The dough will be quite sticky! Knead a few times until dough comes together and it's not so sticky. Flatten into a disk and wrap in plastic wrap. Place in the refrigerator for 1-24 hours before rolling out.

After dough has chilled, place the disk on a lightly floured surface and roll out to a 11" circle. Carefully pick up the dough and place in 9 or 9 1/2" deep dish pie plate. Trim any excess and fold edges under and crimp. Place in a 350 degree oven and par bake for about 10 minutes. Remove from the oven and set aside.

For the pie:
Place a double layer of paper towels on a cookie sheet and layer the cored and sliced tomatoes in a single layer. Sprinkle with 1/4 teaspoon kosher salt. Put another double layer of paper towels over the tomatoes and repeat with the remaining sliced tomatoes. Sprinkle with the other 1/4 teaspoon kosher salt. Cover with paper towels and let sit for 30 minutes. The salt helps draw the moisture out of the tomatoes.  

While the tomatoes are draining, sprinkle the cornmeal over the cooling pie crust.

 Mix all of the cheeses in a medium bowl. Take out 1 cup of the cheese and set aside.  To the remaining cheese, mix in the mayo, green onions, basil, hot sauce, kosher salt and pepper.

After the tomatoes have sat, sprinkle 1/2 of the reserved cup of cheese over the cornmeal in the bottom of the crust. Layer the pie shell with the drained tomatoes. Spread the mayo mixture over the top of the tomatoes. Top with the remaining reserved cheese.

Bake in a 350 degree oven for 35 to 40 minutes until golden and crust is browned. Watch carefully toward the end and tent with foil if the pie is getting too brown.

Let sit at least 30-45 minutes before cutting.

Enjoy!

Kim

Shared at these fabulous blogs:
Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Inside BruCrew Life Trick or Treat Tuesday
Gooseberry Patch Garden Goodies Link Party
Adorned from Above Link Party 10
Recipes For My Boys Thursday's Treasures
Walking on Shine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Katherine Martinelli Tomato Blog Hop

Baba Ganoush

What is new in your Garden?

My garden is in full production right now.  I love being in my garden and feel blessed to have the space to plant all kinds of vegetables.  I have tried for a couple years to grow really nice eggplant.  Sounds simple enough, but have not been very successful with doing such.  But, this year, when everything else is succumbing to the heat, my eggplant are just doing GREAT!

To me, that is the nature of the garden . . . no matter how bad some things are, it always provides you with wonderful surprises.  Another lesson in life right?  No matter how tough times may be, if one looks in the right places there are always wonderful surprises.

I’ve had fun with the eggplant.  Doing the usual things – eggplant parmesan, ratatouille, fried eggplant.  But then it dawned on me . . . I had forgotten about one of my favorite ways to use eggplant . . . Baba Ganoush!

 Oh, I am in heaven right now!   We will be having a vegetarian meal tonight – don’t tell my beef producing husband!    On the menu will be corn on the cob, fresh sliced tomatoes, cucumbers and onions in a marinade, a big bowl of chopped fruit and a nice bowl of baba ganoush with pita chips! (Oh, and maybe a nice glass of wine too!)   My  mouth is watering already.

I hope you give this a try.  It is really good and oh so good for you!

Baba Ganoush

1  large eggplant

¼  cup tahini (sesame seed paste)

3 – 5  cloves garlic, chopped and sautéed in a little oil

½  teaspoon lemon pepper

¼  cup lemon juice

1/8 to ¼  teaspoon cumin (individual taste here)

salt to taste

2 to 4  drops liquid smoke (individual taste here)

1 to 2  tablespoons olive oil

¼  cup kalamata olives

Chopped green onions, for garnish, if desired

Preheat the oven to 400.  Cut eggplant in half and rub with oil all over.  Sprinkle with lemon pepper.  Place cut side down and roast in oven for 20 – 30 minutes depending on size of eggplant.  Roast until the peeling is blackened.

Let cool slightly and then remove peel.  Place remaining eggplant in bowl of food processor.  Add the tahini, garlic, lemon juice, cumin and liquid smoke.  Pulse several times or until all forms a paste.

Place mixture in a serving bowl and form a little indention in the middle of the mixture.  Place the drained olives in the indention, sprinkle a little kosher salt over all and then drizzle with the olive oil. Garnish with chopped green onions if desired.

Enjoy with Pita Chips or fresh veggies!  

Happy eating from the garden,   

Julie


Linked to these fabulous blogs:
Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Inside BruCrew Life Trick or Treat Tuesday
Gooseberry Patch Garden Goodies Link Party
This Chick Cooks Whole Foods Wednesdays
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday Link Party
Everyday Mom's Meals Church Supper

Weekend Potluck #27

This has been another hot summer here in the heartland, as I think it has for most of the country. Today, we thought it would be great if you shared some of your favorite oven free recipes. Of course, we love when you share anything!

Now, let's take a quick peek back at last week...

The recipe with the most views was ~

                                       Rockstar Crescent Rolls by Kelli’s Retro Kitchen Arts

Recipes that caught our attention ~

                                              Tomato Pie by Recipes for Divine Living

                                              Lemon Delight Cake by Mandy’s Recipe Box

And, a personal favorite ~

                                       Stampede BBQ Calzone by Noshing with the Nolands

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Your Hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

<a href="http//www.sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Mexican Quinoa Salad with Avocado Dressing and Tuscan Tomato Salad

As promised, here is part 2 of our cooking class, along with a few photos! Here is Julie hard at work demonstrating our fantastic salads. 

If you missed the Tomato, Watermelon and Feta Cheese Salad we shared on Tuesday, be sure to check it out here.  This next salad is a delicious Mexican Quinoa Salad with an Avocado Dressing. It is from fellow blogger Cassie over at Bake Your Day. Check out her recipe and gorgeous photo here. We really appreciate her letting us share it with you as well. Please go visit her and give her some thanks! She is from Kansas City, a fellow friend from the heartland, check out her facebook page.


This is a wonderful salad to make at the beginning of the week. Store it in the fridge, separate from the dressing. Take out the amount you want and dress with the dressing. It keeps really well that way.

Go look at Cassie's photo...it is much better. We didn't get one when it was plated up!

Mexican Quinoa Salad with Avocado Dressing
from Cassie at Bake Your Day


For the Salad:
1  cup uncooked quinoa
2  cups chicken broth
1  can (15 ounce) black beans, drained and rinsed
1  can (15 ounce) corn, drained and rinsed (or equal amount of fresh)
1  cup grape tomatoes, sliced
2  green onions, sliced
1 jalapeno, seeds and membrant removed, sliced
1/4  cup fresh cilantro, chopped
1/2  teaspoon ground cumin
1/4  teaspoon paprika


For the Dressing:
1  avocado, pitted
1/2  cup fresh cilantro
1/4  cup fresh flat leaf parsley
2  cloves garlic
1  tablespoon red wine vinegar
2  tablespoons lime juice
1  teaspoon crushed red pepper flakes
1  teaspoon honey
1/4  teaspoon cinnamon
1/4  teaspoon black pepper
1/4  teaspoon salt
2  tablespoons olive oil


Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes until the liquid is absorbed and the germ of the quinoa is exposed. Remove from the heat.


While cooking the quinoa, combine the beans, corn, tomatoes, green onions, cilantro, cumin and paprika in a large bowl.


Prepare the dressing by combining all of the dressing ingredients, except the olive oil, in a food processor. Pulse to combine and then scrape the sides of the bowl. Turn the processor on and slowly stream the oil through the top and continue to process until the dressing is combined.


Add the quinoa to the black bean mixture and toss to combine. Pour the dressing over the mixture and toss gently. This can be served warm, room temperature or cold. When serving, top with additional tomato slices and cilantro.


Yield: Serves 6 as a side dish and 4 as a main dish


Thanks again Cassie!


And for the last salad...

 Tuscan Tomato Salad
6 Roma tomatoes, coarsely chopped
12 Greek olives, pitted and halved
1/4  cup capers, rinsed and drained
1/4  cup chopped Italian Flat Parsley
1/4  cup minced green onions
2  ribs celery, chopped
1/4  cup fresh basil, chopped
1/2  teaspoon kosher salt
1/2  teaspoon black pepper
3  tablespoons red wine vinegar
6  tablespoons olive oil


Lettuce leaves for plating


Combine all ingredients, except for the lettuce leaves, in a large bowl. Cover and marinate at least 30 minutes in the refrigerator.  To serve, line a serving plate with the lettuce leaves and top with salad.


The topping can also have eggplant or squash added to it and be used as a cold pasta sauce or spread on grilled veggies. 


Enjoy!


Kim and Julie

Lemon Shrimp with Linguine Pasta

There is something about lemons and summertime... Here's a dish you can get to the table quick, it is great for your family or special enough for company. 

Lemon Shrimp with Linguine Pasta
12 ounces Linguine Pasta
1  pound peeled and deveined Shrimp (I used Jumbo size 21-30 count)
2  tablespoons butter
2  tablespoons olive oil
1/2  cup diced onions or shallots
2  cloves garlic, minced (1 teaspoon)
1/2  teaspoon dried Oregano
1/2  teaspoon dried Red Pepper Flakes 
2  lemons juiced, (about 1/4 to 1/3 cup)
1/2  cup grated Parmesan Cheese
1  teaspoon kosher salt
1/2  teaspoon black pepper
Fresh Italian Parsley or Basil leaves diced for garnish

Bring a large pot of salted water to a boil and cook Linguine for about 9 minutes until al dente. Drain and reserve 1 cup of the cooking water. Set aside.

While the pasta is cooking, peel and devein the shrimp and place in a colander to drain.

In a large skillet over medium heat add the butter and olive oil. When the butter has melted, add the diced onion (or shallots), garlic, oregano and red pepper flakes saute for a couple of minutes until onion is beginning to soften. Add the shrimp and continue cooking for 5-6 minutes until the shrimp turn pink and are cooked through. 

Add the cooked pasta into the skillet along with the lemon juice and Parmesan cheese, salt and pepper. Pour in some of the pasta water until desired consistency is reached. (I used about 1/3 cup). Mix well and cook another minute until warmed through.

Place some pasta on a plate and top with shrimp, garnish with fresh parsley or basil.

Cooks Note: If you are a regular reader of the blog you know that we like things a little spicy. This dish was not overly spicy to us, but it does have a "kick."  I would start with only about 1/4 teaspoon of the red pepper flakes if that is a concern, or just leave them out all together. Either way it is delicious.

Yield: 4 Servings

Enjoy!

Kim

Linked to the following parties:
Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Katherine Martinelli's Seafood Linky Party
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party
Lemon Sugar Share it Saturday
Gooseberry Patch Just For Mom

Tomato, Watermelon and Feta Cheese Salad... Plus Our Very First Cooking Class!

I can't believe I was so nervous about our first cooking class. We had such a great group of ladies and when it was over, my cheeks hurt from laughing and our bellies were full. You can't ask for much more than that!  Of course, I have to tell you that Julie served as the "instructor" and I got to walk around taking pictures and interjecting little tid bits here and there. So of course I say it was easy, Julie was the brains behind this operation. Seriously we had such a great time and are looking forward to more in the future. Our class was on summer salads and we will share the recipes with you this week. We'll also share some of the photos from the class.

You know how I told you that I have just recently begun a love affair with Feta Cheese?  Julie told me that she felt the same way about a year or so ago when she began to use it. It is amazing how many things it pairs so nicely with. 

This salad may seem a little weird to you, even twisted! It just seems like these flavors wouldn't go together, but trust us, it is delicious! We do recommend you get your paws on some really fresh homegrown tomatoes. 

Tomato, Watermelon and Feta Cheese Salad


For the Salad:
4  tomatoes, cut into large bite size pieces
2  cups cubed watermelon
1/2  cup feta cheese
1/4  cup diced red onion


For the Dressing:
3  tablespoons Olive Oil
1  tablespoons lemon juice
2  tablespoons chopped mixed fresh herbs (mint, basil, parsley)
1/2  teaspoon kosher salt


Combine the tomatoes, watermelon, feta cheese and red onion in a medium bowl.


In a small bowl, whisk together the Olive Oil, lemon juice, herbs and kosher salt. Pour over the tomato mixture and stir gently to combine. 


Cooks Note: If you want a little kick, add 2 tablespoons diced jalapeno pepper.


Enjoy!


Kim and Julie


Linked to the following parties:
Weekend Potluck
Gooseberry Patch Recipe Roundup Recipes To Beat The Heat
Walking on Sunshine Foodie Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Everyday Mom's Meals Church Supper
This Chick Cooks Whole Foods Wednesday

Weekend Potluck #26

Welcome back the the Weekend Potluck, where friends and foodies meet! As usual, you linked up some fabulous dishes last week. We can't wait to see what you bring this week.

Now let’s take a quick peak at last week!

The recipe with the most views was ~

Pina Colada Poke Cake by Kelli’s Retro Kitchen Arts

Recipes that caught our attention ~

Southwestern Avocado Salsa by Flavors by Four

Classic Oreo Icebox Dessert by The Kitchen is My Playground

And, a personal favorite ~

Chicken Dorito Casserole by Recipes for Divine Living


Your hostesses ~ Life As a Lofthouse ~ Holly
4 Little Fergusons~ Tonya
The Country Cook~ Brandie
Meet Penny ~ Tabitha
The Better Baker ~ Marsha
Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!






<a href="http://sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="150"/></a>

Avocado and Feta Dip

I am going to come clean. I have a new addiction...to Feta Cheese. It is quickly becoming like Frank's Hot Sauce and Chipotle Chiles for me. I know, you're wondering where I've been? I've told you before I kinda live under a rock. Anyway, I just love it! It is tangy and delicious. This dip combines the Feta Cheese with avocados and homegrown tomatoes, more of my favorite things. I love to pile some of this on a bed of lettuce for lunch. It is the perfect summertime dip/salad.

Avocado and Feta Dip
1  large tomato, seeded and chopped
1  red bell pepper, chopped
1/3  cup red onion, finely diced
2  tablespoons olive oil
2  tablespoons White Balsamic Vinegar
1  tablespoon Red Wine Vinegar
1  clove garlic, minced
1  teaspoon fresh Oregano, minced
2  large Avocados, chopped 
1/2  cup crumbled Feta Cheese


In a medium bowl, mix the tomato, red bell pepper and red onion.


In a small bowl, whisk together the olive oil, White Balsamic Vinegar, Red Wine Vinegar, garlic and fresh Oregano.


Pour over the tomato mixture. Gently mix in the chopped Avocados and Feta Cheese.


Serve with corn chips, pita chips, flatbread or just grab a spoon!


For an easy way to chop an Avocado and another delicious dip using Avocado's check our our Chipotle Corn and Avocado Dip/Salad.


Enjoy!


Kim


Cooks Note: If you don't have White Balsamic Vinegar feel free to use dark. The dip will still be delicious, it is just not as pretty!


I've linked this to the following parties:
Walking on Sunshine and the Foodies Friends Friday
Amee's Savory Dish Fit and Fabulous Fridays
Six Sisters' Stuff Strut Your Stuff Saturday
Recipes For My Boys Thursdays Treasures
Every Day Mom's Meals Church Supper
Gooseberry Patch Recipe Roundup Recipes to Beat the Heat
Addicted to Recipes Scrumptious Sunday Link Party

Cherry Cobbler

I tend to get a little sad after the July 4th holiday. Here in the middle of Kansas it means the kids will be starting school soon. They all go back the middle of August, and these last weeks will just seem to fly! My two older kids are gone this week on our church's mission trip to Joplin. Then my husband and son will be gone the first part of August on a Boy Scout trip to Philmont Scout Ranch in northern New Mexico. Then it will be back to school shopping....I don't even want to think about it!

So I won't. Instead I will share this delicious Cherry Cobbler with you. As those of you who have been with us awhile know...I am not a baker. (My husband tells me to quit telling you that, but we have so many new readers I just want to get them up to speed.) I actually like a cobbler better than a pie anyway. I love the crunchy sweet topping. Don't limit yourself to just cherries, use 6 cups of whatever type of fruit you would enjoy. I'll also let you in on a little secret. I use the frozen cherries that are already pitted. (I would definitely skip the can of pie filling, but that's just my personal opinion.) The whole pitted frozen cherries will make your life so much easier. 

Cherry Cobbler
1  cup quick cooking oats
1  cup flour
1/2  cup packed brown sugar
1 1/2 sticks butter, melted
6  cups pitted Cherries (thawed and drained if using frozen)
3/4  cup sugar
2  tablespoons cornstarch
1 1/2  teaspoons cinnamon
3  tablespoons lemon juice


In a medium bowl mix together the oats, flour, brown sugar and butter until crumbly. 


In another bowl mix the Cherries, sugar, cornstarch, cinnamon and lemon juice and mix well.


Pour cherry mixture into a buttered 2 quart casserole dish. Top with the oat mixture.


Bake at 375 degrees for 40-45 minutes.


Enjoy!


Kim





I've linked this to:
Bobbi's Kozy Kitchen's Manic Monday Party
Inside BruCrew Life's Trick or Treat Tuesday
Mandy's Recipe Box Totally Tasty Tuesdays
Walking on Sunshine and The Foodie Friends Friday
Recipes for my Boys Thursdays Treasures
Everyday Mom's Meals Church Supper
Me and My Sweets My Sweet Party My Favorite Pie

Weekend Potluck #25

Welcome back to the Weekend Potluck! Hope you all had a nice Independence Day Holiday. As usual, there were a lot of delicious recipes shared at last weeks Patriotic Potluck.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

                                          Community Cookbook Salads by South Your Mouth

Recipes that caught our attention ~

                                      Rolo Cheesecake Bars by That Skinny Chick Can Bake

                                           Loaded Baked Potato Salad by Dishing with Leslie

And, a personal favorite ~

                                      Salsa Lime Crock Pot Chicken by Simply You and Me

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!



<a href="sunflowersupperclub.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Red, White and Blue Cookies (Oatmeal Cookies with Cranberries, Blueberries and White Chocolate Chips)

~Happy 4th of July~

We'll have a few racks of ribs smoking and lots of other delicious goodies to celebrate our great nation's birthday today. 

Here are a few ideas for your celebration:

Deviled Eggs

Moink Balls

Cheddar and Bacon Meatball Sliders

BBQ Soy Chicken

Creamy Corn and Tomato Risotto

Broccoli Pasta Salad

Cornbread Salad

Bold and Saucy Baked Beans

Old Fashioned Garlic Cheese Grits

Cheesy Corn and Bacon Bake

Creamy Grits, Bacon and Corn Bake

We will start our day at the local 4th of July parade, followed by a lot of fun in the sun, and of course eating! I'm sure all afternoon I will hear the popping of fireworks, due to the fact that my husband and kids are obsessed! In the evening the kids will be ready to break out the sparklers. When it gets dark we'll all stand around and "OOH" and "AAH" at the big fireworks. Here is hoping you have a great Independence Day whatever your plans are.

~God Bless America~

Red, White and Blue Cookies

2  cups quick cooking oats

2  cups flour

1  teaspoon baking soda

1/2  teaspoon salt

1  cup butter, (2 sticks) softened

1  cup packed brown sugar

2  eggs 

3/4  cup dried Cranberries

3/4  cup dried Blueberries

1  cup White Chocolate Chips

In a medium bowl, mix the oats, flour, baking soda and salt.

In the bowl of your mixer, beat the butter and brown sugar until light and fluffy. Scrape the sides of the bowl and beat in the eggs, one at a time.  Slowly add the oats mixture, be sure to mix well after each addition. Stir in the Cranberries, Blueberries and White Chocolate Chips.

Drop by rounded teaspoons onto an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes until golden brown. Cool on the cookie sheet for 2 minutes and then remove to a wire rack to cool.

Makes about 3 dozen.

Enjoy!

Kim

Linked to Everyday Mom's Meals Church Supper and our very own Weekend Potluck.