Blackberry Cobbler

I received this recipe from someone (don't remember who) about 6 months ago. I've been meaning to try it, and finally did. It was DELICIOUS!!!!! Vanilla ice cream went perfectly with it!!! So yummy!!!




Blackberry Cobbler
submitted by Camille

1 cup flour
1/4 tsp salt
1 cup sugar
2 tsp baking powder

Mix the above ingredients in an 8x8 glass baking dish.

Stir into blend: 3/4 cup milk

Pour over the top: 1/2 cup melted butter

Toss 2 cups blackberries (fresh or frozen) with
2tsp almond extract and spoon over dough.

Bake 45-50 minutes at 350 degree's, or until the dough rises to the top and is brown.
Serve warm with ice cream.

Orange Julius

My boys LOVE when I make them Orange Julius'. So easy and simple yet so tasty. This recipe is one I "stole" from my cousin Danny about 10-11 years ago. It is very good. After looking a bit on-line at other recipe's I might try adding 1/4 cup powdered sugar as recommended next time I make it.

Orange Julius

submitted by Michelle

(from my cousin Danny D.)

6 ounces orange juice concentrate

1 cup milk

1 cup water

1/2 cup sugar

1 tsp. vanilla

10 ice cubes

Mix in a blender. Blend for one minute. Serve immediately.

Makes 5 half cup servings.

Asian Chicken Salad

Mmmmm!!! This salad was so yummy!!! I loved it so much, I had it for lunch 3 days in a row!!! LOL!!! I didn't have any almonds on hand, but it still tasted great to me :) My husband really liked this too!!



Asian Chicken Salad
submitted by Camille
(from My Kitchen Cafe)

1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
2 scallions, both white and light green parts, chopped

Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.

Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.

Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.

Serves 4 to 6 as a main course

Homemade Red Wine Vinaigrette

Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet