A Pioneer Woman, A Church Lady, and a Blackberry Cobbler

My mom taught me one very important thing growing up. Okay she taught me more than one, but here’s one of them: Church potlucks are great places to take a new dish. If it disappears, you know it’s good and you can make it again with confidence. If nobody likes it and the church ladies start whispering about who brought it, you can always pretend it wasn’t yours, join in on the whispering, and sneak your pan from the kitchen later in the week. Small parties make it more difficult to pull off, but we risked it with two brand new recipes this weekend, both from the Pioneer Woman Cookbook. Luckily, they were a hit. So we share. The recipes, not the food. It’s all gone.

Katie’s Roasted Corn Salad
This is a wonderful summer salsa and can be eaten on top of grilled chicken or with tortilla chips.

8 fresh corn ears
Olive oil
1 red onion, quartered
2 yellow squash, halved lengthwise
1 red bell pepper
2 medium tomatoes


Drizzle all veggies with olive oil and grill. Since we don’t have a grill, we used our oven at 450 for about 15 minutes.


Let the veggies cool out of the oven and then roughly chop with a sharp knife. Scrape kernels from ears of corn.


After chopping, mix all veggies together and drizzle with dressing you’ll make with the instructions below.

Dressing
1/2 cup olive oil
1/3 cup balsamic vinegar
12 basil leaves (we just used dried basil from our spice collection. We’re cheaters.)
1 tsp salt
2 garlic cloves, chipped

Whisk olive oil and vinegar together. Then add everything else and whisk again. Pour over veggie mix and stir. Done!

Patsy’s Blackberry Cobbler
1/4 lb butter (1 stick)
1&1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup milk
2 cups fresh fruit (We used blackberries, but you could also use peaches, blueberries, raspberries, etc.)

Preheat oven to 350. Grease a 3 qt baking dish with butter. (I improvised with two square pyrex dishes, a 3c & 6c)
In your microwave, melt a stick of butter.
In a medium bowl, whisk 1 cup of the sugar with flour & milk. Whisk in butter.


Rinse blackberries and pat dry.


Pour the batter into the baking dish. Sprinkle blackberries evenly into batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 1 hour.


With ten minutes left in baking, sprinkle remaining 2 tablespoons sugar over the top. Serve with ice cream. Mm.

The results are good, but the aftermath is better:

Enjoy!

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6 thoughts on “A Pioneer Woman, A Church Lady, and a Blackberry Cobbler”

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