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Dutch Oven Peach Cobbler

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Posted on Wednesday, December 29, 2010 4:23 PM | By: Michelle

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Ingredients

2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon

Topping:

2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Directions

Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
Recipe by Paula Dean. My favorite dessert on a cold, rainy day.

Lentil Soup

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4:19 PM | By: Michelle

Category:

2 tbs olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic gloved, chopped
salt and pepper to taste
1 (14 ounce) can diced tomatoes
1 pound lentils
11 cups low-salt chicken broth
4 sprigs thyme sprigs
2/3 cup elbow pasta
1 cup shredded Parmesan Cheese

Heat the oil in a heavy large pot over medium heat. Add the onions, carrots, celery. Add the garlic, salt, peeper, and saute until vegetables are tender, about 6-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add broth and stir. Add thyme sprigs.  Bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender, about 30 minutes.
Stir in pasta. Simmer until the pasta is tender but still form to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle soup into bowls. Sprinkle with Parmesan, drizzle with olive oil, and serve.

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