Pioneer Woman's Strawberry Oatmeal Bars

I have become such a Pioneer Woman fan.  She makes tons of wonderful food items.  I love her first recipe book.  I record all her shows and cannot wait til the new season of her show on Food Network.

I saw Ree make this recipe on one episode and had to try it.  Oh my, it was yummy goodness!  I added a little more preserves.  I took some to my mom's and she loved it, too.  It is one I will definitely make again and even try different flavors of preserves.

The recipe can be found http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html.

Wine Fresca Drink

This recipe was in the current Taste of Home magazine.  I don't drink very often, but this drink sounded yummy.  Friday night my daughter, son-in-law, and I drank it while hanging out.

Real easy:

1 bottle white wine
3 cans of Fresca
fresh fruit

mix together. drink!

Pioneer Woman Blackberry Cobbler

Last weekend I was watching the Pioneer Woman for the first time on Food Network.  I love her cookbook, but had not made anything from it in a while.  She made this blackberry cobbler that looked great.  Well...it was delicious!  It was simple and oh so yummy.  I will definitely use this as my go to cobbler recipe.  We ate it with vanilla ice cream.

Ingredients 

• 1 stick Butter
• 1-¼ cup Sugar - divided
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. 

Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

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SO...JOIN US!!!!

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Paula Deen's Banana Nut Muffins

I feel like I've been only making Paula Deen recipes lately! But....who cares! They are so yummy!

I had some ripe bananas so I decided to make her banana nut muffins from Cooking With Paula Deen January/February 2008 issue. They are so easy to make and so yummy delicious!

The recipe can be found here. It's a must make!

Foodie Fanatics: Chicken Empanadas

This week's Foodie Fanatics recipe was chosen by Michele of Makin' Cakin' Weekends. I must say these were great! I have to admit, I didn't get to make these myself. My daughter, grandkids, and I were all set to make but I received a phone call that my mom had fallen and was on the floor. Kelly and I drove over there. Mom was fine. Her legs just are not real strong and when she bent to pick up something, they gave out. She was sitting in front of her chair in the living room, embarrassed. My dad was not able to pick her up by himself. They are both almost 79 years old. Kelly and I got her up and stayed to chat for a little.

My son-in-law, bless his heart, fixed the empanadas. We left out the bell pepper since I'm not the biggest fan. We used jarred jalapeno. This was not hard to make he said. They were really great. The recipe can be found HERE.

Good choice, Michele!

Savannah Smiles Lemon Blueberry Parfait

As I have mentioned, it's Girl Scout cookie times. But, I am sure that you all know that. All the cute girls knocking on your door or hitting you up at the troop. My troop of Daisies had an awesome first cookie booth.

I found this recipe on Facebook from Girl Scouts of Southeast Florida. Savannah Smiles were brought back for the 100th Anniversary of Girl Scouts. It's a wonderful lemon cookie. There are many recipes on the Little Brownie Bakers site.

This parfait made with the cookies was super easy to make and YUMMY! I think it would be the most perfect summer dessert.

Savannah Smiles Lemon Blueberry Parfait

One small pkg (3.4 or 3.5 oz) instant lemon pudding and pie filling

1 1/2 cups whipped topping, divided

2 cups cold milk

1/2 cup fresh blueberries

3/4 pkg. Savannah Smiles lemon cookies. Leave 8 or 9 whole cookies to decorate desserts with and crush the remaining 12 cookies into cookie crumbs.

Directions:

1. Prepare lemon pudding as directed: With a whisk or an electric mixer, blend together the pudding mix and 2 cups milk, on low speed for about 2 minutes. Let set for 5 minutes.

2. In a separate bowl, stir together with a spoon, 1 cup pudding and 1/2 cup whipped topping.

3. Using 2-4 clear dessert cups, layer the ingredients into each cup as follows:

Lemon pudding

cookie crumbs

pudding/whipped topping mixture

blueberries

Repeat

Whipped topping

top with a blueberry and cookie crumbs

just before serving, insert 2-3 whole cookies near the edges

Refrigerate until ready to serve.