Mango Arugula Salad

I've been eating salads pretty much every day for lunch and trying to come up with new options so it doesn't become boring. I thought I would share a few of my favorites with you when I have them in case you need ideas.  I am trying to make them all with no sugar, no dairy and no wheat.  

Today was arugula with 1/2 a mango, 1 Apple chopped, sliced roasted turkey, 1 piece chopped bacon, raisins, balsamic vinegar and evoo. It was SO good. I like buying my turkey from whole foods. If you visit their hot food counter they have fresh cooked turkey that they will sandwich slice for you. I asked for the ingredient list and it is brined in lemon juice, water and spices.  No sugar or preservatives added.  I will usually get 1/4 lb for a week and chop up two pieces for a salad. It's a great quick food to have on hand and much healthier than normal deli meat which usually has sugar, nitrates and preservatives.  

Enjoy lunch! 

Priorities

Merriam Webster dictionary defines priorities as "something that is more important than other things and that needs to be done or dealt with first".  However I could easily define it as the aspect of life that constantly seems to slip through my grasp and get tangled up in meaningless things.  In my life lately it seems as if the theme of priorities continues to reoccur.  Whether it is in the book I'm currently reading, a verse I am challenged by, or someone's shared Facebook post.  I think one of the hardest aspects of becoming a mother is understanding this balance of priorities.  Going to be completely honest here and share something I am not proud of.  When we first adopted Jadyn I did not spend set aside time with God for months, that's right not days or weeks but months.  Yes, I would still go to church and I would be in the word here and there but it wasn't a priority for me.  To be more honest that biggest priority in my life at that time was SLEEP!  I felt completely exhausted all the time.  I felt I didn't have enough to get through the day and every time I would try to spend time with God I would end up taking a nap instead.  It was 6 months after he was born that God convicted me with this verse "Seek the Lord and his strength; seek his presence continually!" (1 Chronicles 16:11). I remember reading that verse and being in tears because I had been going about it all wrong.  I was doing everything in my strength rather than resting in His.  Does that mean I changed, well in that area I did but I still fall victim to the meaningless every day.  I get overwhelmed with the simple, ridiculous things that catch my attention and time; dishes in the sink, crumbs on the floor, laundry needing folding, the list goes on.  Not that any of those don't have a time and place but I also don't want to miss out on the little boy handing me a hotwheel and proudly saying the word "car" at the same time.  I don't want to miss out on the conversation with my husband sharing his thoughts on what he thinks community within a church should look like.  I don't want to miss a conversation with a college age girl when we talk about using the gifts God has given her.  I don't want to miss the opportunity to text my sister and let her know I'm praying for her.   Most of all though,  I don't want to miss time with the one who truly gives me strength.  And for that... the dishes can wait.

From Tampa with Love,
Courtney 

New name somewhat new blog

The name of this blog has changed!  It will now be called from Tampa with Love. Basically I wanted to have the freedom to write about more than just recipes and cooking with court was pretty specific.  I will still post recipes, along with other things I hope you will like. www.fromTampawithLove.com takes you directly to the blog or www.cookingwithcourt.blogspot.com will redirect you.  Hopefully I will have a blog post up soon with what I have been up to since the last post (which was FOREVER ago). Until then...

from Tampa with Love,

Courtney

Fried Ravioli

Need a quick appetizer for the holidays?  I attempted this one tonight so that I can make it later this week for a dinner party (I get nervous trying new recipes the day of).  It turned out great, was simple and fast!

Ingredients:
1 bag of frozen ravioli (I used cheese)
1 cup breadcrumbs
1 tsp oregano
1/4 tsp salt
1/4 cup parmesan cheese
2 eggs 
1/2 cup milk
olive oil for frying
your favorite marinara sauce 

Cook frozen ravioli in boiling water for about 5 min
Remove and allow to cool
Meanwhile mix together in a bowl breadcrumbs, oregano, salt, and parmesan cheese
In another bowl mix together eggs and milk
Heat olive oil in a small saucepan for frying
Drop cooled ravioli (they don't have to be completely cool just not really hot or your eggs/milk may cook) in the egg/milk mixture then coat with the breadcrumb mixture
Drop into the oil and fry until golden (make sure to only fry a few at once so the temperature of your oil doesn't drop)
Remove from oil and drain on paper towels
Serve with warmed marinara sauce

That's it!  So simple!  I wish I had a picture but unfortunately they were all gone before I even had a chance.
Enjoy and Merry Christmas!

Beer Mushroom Roast

Food for thought:
One of my favorite books of the Bible to read is Ephesians because it constantly reminds me of why I believe the Bible, believe Jesus is Lord and follow Him.  This morning I was reading from Chapter 2 and was overwhelmed by these verses as usual.  I know I don't often post much scripture or information about my faith on here but I had to share these verses.  Today I am making a point to take some time to pray for anyone who reads this blog.  If you have a specific prayer request feel free to leave it in the comments below and I will pray for that also.  As for the verse, here it is.  A better testimony of God's love for me (and you) than I could ever write myself.

And you were dead in the trespasses and sins in which you once walked, following the course of this world, following the prince of the power of the air, the spirit that is now at work in the sons of disobedience— among whom we all once lived in the passions of our flesh, carrying out the desires of the body and the mind, and were by nature children of wrath, like the rest of mankind. But God, being rich in mercy, because of the great love with which he loved us, even when we were dead in our trespasses, made us alive together with Christ—by grace you have been saved— and raised us up with him and seated us with him in the heavenly places in Christ Jesus,  so that in the coming ages he might show the immeasurable riches of his grace in kindness toward us in Christ Jesus. For by grace you have been saved through faith. And this is not your own doing; it is the gift of God,

Ephesians 2:1-8

Now on to the recipe.  Last summer my husband and I went to Savannah, Ga and ate at a British pub.  It was a fun little place and had some great food.  My husband ordered bangers and mash, which basically is the British way of saying sausage and potatoes.  I am not a fan of sausage (the idea of how it is made honestly grosses me out sometimes) but I decided to try a bite.  The gravy on the meal was AMAZING!!!!  I asked the waiter about it and he said it was made with Guinness beer.  Since then I've been wanting to try to recreate the taste of that gravy and last night I did!  This was a great recipe that was extremely easy (needed now as I don't have much time with the new baby).  I hope you enjoy it!!!




Beer Mushroom RoastBeer Mushroom Roast
Ingredients:
1 bottom round roast of beef
1 container of sliced mushrooms (I just used sliced white but baby bella mushrooms would give a meatier taste to your gravy)
1 sweet onion (I used vidalia because we have a lot in Florida right now)
2 cups vegetable broth (I always use kitchen basics because it does't have added sugar and preservatives)
1 bottle of beer (any kind I used a pale brew beer but I think the Guinness would have been a dark brew - clearly I don't know about beer)
salt
pepper
1 tsp dried thyme
1/4 tsp basil
1/4 tsp oregano
1/2 tsp crushed red pepper flakes
1/4 tsp ground sage
5 cloves of garlic peeled and sliced in half

Preheat oven to 350 degrees

Cut 10 slits in roast and insert 1/2 a clove of garlic in each slit

Salt and pepper bottom round roast liberally
Mix together thyme, basil, oregano, crushed red pepper, and sage and press onto sides of roast
Slice onions place a layer of onions on the bottom of a roasting pan and place roast on top
Sprinkle mushrooms on top
Pour bottle of beer and 2 cups of vegetable broth on top (*you could use beef broth but my grocery store only had vegetable or chicken)
Cook in oven for 2 hours
Remove from oven
In a small pan on stove melt 2 tbs of butter
Add 2 tbsp of flour and make a roux (like making the starting point for gravy)
Cook until golden whisking constantly
Add roux to the pan juices and stir to combine
Allow to sit for at least 10 minutes more.  I allowed mine to sit for 30 minutes just to cool down (it was still very hot when we ate it) and to allow the gravy to thicken.
Slice and serve with gravy on top!It is so good!!!  The beer adds a tangy wheaty taste to the gravy that is just to die for and just so you know all the alcohol does cook off so this is a safe recipe for kids.  

Enjoy your weekend!  I know I will be enjoying mine with my two favorite boys!

Mexican corn

I haven't written a recipe in a while on here for several reasons. One being teaching was just overwhelming and all my free time was spent grading papers. The second (and most important reason) is we adopted a little baby boy. He is now just over a month old and incredibly precious yet doing a fabulous job of keeping us up at night. That being said I definitely haven't had time to write recipes on here. However, today I threw a side dish together quickly and it turned out amazing so I knew I had to share. I apologize for the lack of picture!!! I usually make a variation of this recipe with corn on the cob but had a bag of frozen corn in the freezer so decided to try this instead.

Mexican Corn (off the cob)
Ingredients
1 1/2 cups Frozen corn kernels
1/2 cup water
2 tsp chili powder
Pinch of salt
1/4 tsp black pepper
2 tbsp butter
1/4 cup fresh grated Parmesan cheese

Combine all ingredients except for the Parmesan cheese in a small sauce pan. Cook on medium high stirring occasionally until all water has evaporated and corn is thoroughly heated.
Remove from heat and add Parmesan cheese stir until conbined.
This is all I did because it was a last minute recipe that I threw together. However next time I will probably add some green chilis or diced red peppers the top it all off with some cilantro and a squeeze of lime.
Enjoy and happy cinco de mayo!!!!

Clean Pumpkin Protein Bread

A month ago I decided to eliminate all artificial sweetener from my diet in an effort to relieve stomach aches that I constantly had.  I immediately saw an improvement.  After eliminating this I decided to continue trying to clean up my diet.  I started by contacting a friend who works with the wellness department at a local hospital and she recommended eating clean.  After looking more into this I started reading Tosca Reno's Eat Clean Recharged book.  I have to say this has helped me so much (eat clean website)!  It has allowed me to start eliminating things that really do not add any nutritional value to my diet including white flour and sugar.  Along with this it encourages you to eat 5 - 6 small meals a day rather than 3 larger ones.  If you are looking for something that is less of a weight loss plan and more of a healthy eating plan this is a great one to look into.  While making these changes I also have started changing some recipes that are tried and true recipes to be clean.  This one is a fall favorite that I've made clean by adding protein to the mix and eliminating the white flour and sugar.  It does still have a large amount of oil in it but I haven't yet figured out a good way to cut back on that without affecting the texture of the bread (applesauce made it spongy).  Enjoy a healthy recipe for fall!

Pumpkin Protein Bread
Ingredients:
1 cup of oil (whatever kind you would prefer as long as it is a mild oil)
3 eggs (or 5 egg whites)
1 cup of pure honey
1 1/2 cups of canned pumpkin (not pumpkin pie)
2 tsp vanilla
3 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1/8 tsp ginger
3 cups of whole wheat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 scoops protein powder (I used vanilla flavored)

Preheat oven to 325 degrees
In the bowl of a mixer mix together all "wet" ingredients

In a separate bowl mix together the dry ingredients
Add the dry ingredients to the wet and mix until combined
Pour into 2 large loaf pans that have been sprayed with non-stick spray
Cook 45 minutes at 325 degrees or until toothpick inserted comes out clean
Let rest on counter in pan about 10 minutes
Flip out onto wire rack to cool
Cool before cutting (if you can resist)

Cooking with oils

Today I read a great article about cooking with oil and wanted to pass on a few notes.

Vegetable oil- any oil that comes from a plant and can be a combination of more than 1 oil. This should have a neutral taste which is why it works great for cakes. Common flavorless vegetable oils include safflower and canola.

Less common:

Sesame oil - very deep flavor of sesame. Use for stir frying or frying. This is my newest favorite. I actually use sesame chili oil in a white wine vinegar marinade for veggies on the grill. 1/8 tsp is enough to add a good punch of flavor with a nice kick to it.

Linseed oil - earthy flavor. Use for dressings.

Squash seed oil- tastes like roasted squash. Best used to finish a dish like fish at the end right before serving.

Rice bran oil - newer oil that has a mild flavor and claims to help lower cholesterol great as a substitute for vegetable oils (see common types above).

More common:

Olive oil- neutral flavor that can be slightly bitter. Best when used for dips, dressings, or to finish a dish (aka spaghetti sauce).

Coconut- slightly sweet and tropical taste (given that it is from coconuts). Works great as a substitute for butter.

Nut oils- very rich earthy tastes. Great for a stand alone garnish on salad or veggies.

Peanut oil - slight peanut taste (not very recognizable). Commonly used for frying or stir frying, very popular with deep fried turkeys at thanksgiving.

Avocado oil - kind of nutty similar taste to peanut oil. Use as you would olive oil, great plus it offers some of the same good benefits as olive oil does.

Next time you're finishing a dish or making a dressing why not add another layer with a new oil? Part of the fun of cooking is experimenting with something new!

Happy cooking,
Court

Sesame baked chicken a recipe I can't wait to try

I love sesame and I love herbs de Provence so when I saw them together I knew I had to try this out. Here's the recipe in case you get to it before me! Good luck!!!

Ingredients
2 boneless, skinless chicken breasts (1 to 1 1/2 pounds)
Coarse salt and freshly ground black pepper
1 teaspoon herbes de Provence
1/2 cup buttermilk
Nonstick cooking spray
1/2 cup panko bread crumbs
1/4 cup plain sesame seeds, toasted
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted


Rinse the chicken breasts with cold water and pat dry with paper towels. Put the chicken breasts on a plate large enough to hold them, and season with salt and pepper and the herbes de Provence.

Transfer the chicken breasts to a medium bowl and pour the buttermilk on top. Set aside to marinate for 15 minutes.

Position a rack in the center of the oven. Preheat the oven to 350°F. Coat a baking sheet with nonstick cooking spray.

In a small bowl, stir together the bread crumbs, toasted sesame seeds, and parsley.

Remove the chicken from the marinade and shake off the excess. One at a time, dredge the chicken breasts in the bread crumb–sesame seed mixture, coating each piece well. Season lightly with salt and pepper. Transfer the chicken to the prepared baking sheet. Discard the marinade.

Bake the chicken for about 10 minutes. Baste with the melted butter and continue baking until golden brown and cooked through, about 5 minutes more.

Original recipe found at http://www.seriouseats.com/recipes/2012/05/lorraine-wallaces-sesame-chicken-recipe.html

Sopapilla Cheesecake Pie

This is one of the husbands FAVORITE desserts and it is incredibly simple.  If you look online you will find several recipes for this (don't believe me just google sopapilla cheesecake pie) that all have slight variations.  After trying several and finding some too sweet and some without cinnamon (which I love) or some not sweet enough.  I decided to combine the best from each recipe I found to make my perfect recipe (in my humble opinion).  Here it is - 

Ingredients

2 packages cream cheese, softened (8 oz container)

1 cup white sugar

1 teaspoon vanilla extract

2 cans refrigerated crescent rolls (8 oz container)

1/2 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

2 teaspoons cinnamon

Carrabba's Scotty Thompson Appetizer Recipe

I love places that have an incredible history. I love the Italian way of life. I love the food. I love the people. I love the attitudes of Italians.

Elton John

Cinque Terre, Italy

The above quote is exactly how I feel about Italy.  I went to Italy about 3 years ago and I think I fell in love.  I too love the way of life, attitudes and people, but most of all I love the food.  I loved the way they used really fresh ingredients to make really high quality meals.  Ever since I went I've been in love with a freshly baked bread dipped in great olive oil, a caprese salad drizzled with a balsamic glaze and most of all a really good tomato sauce. Since then, I love to try these basic flavors in any kind of recipe.  Along with loving to make Italian food, I also love to eat Italian food.  My current favorite restaurant is Carrabba's and whenever the husband and I get a chance to go we always order the "Scotty Thompson" appetizer.  You won't find it on the menu but any Carrabba's will make it if you ask for it.  It is basically a fresh tomato sauce with slices of goat cheese on top of it served with grilled garlic bread....mmmmm  Recently I decided to use my tried and true tomato sauce recipe to attempt to make this appetizer and it turned out so simple and great I had to share!  Buon appetito!

Easy Turkey Pot Pie - Cora's first cooking lesson

Babies are such a nice way to start people

As I mentioned yesterday I am currently at my friend Amanda's house who just had a cute little girl about 3 months ago.  Today we spent the better part of the day putting together some dishes that she could freeze and then cook for a quick meal.  She had leftover Thanksgiving turkey that she had frozen that we really wanted to use and fortunately we were able to come up with some really creative recipes including white turkey and spinach lasagna, turkey pot pie and turkey and stuffing bake.  We also had the best sous chef ever her new little girl Cora.  I just had to post some pictures...

I'm ready to cook!

Tomato Basil Soup - A recipe I can't wait to try...

A first-rate soup is more creative than a second-rate painting.

Abraham Maslow

I love tomato basil and tomato bisque soups, but just like my coffee I'm kind of a snob about them.  My favorite is Crispers Tomato Bisque soup, I think if I didn't know how many calories one serving packs (not to mention the fat content) I could live off of their tomato soup.  I've tried finding a good recipe I can make at home that is healthier but I'm so picky that I haven't found any that I like.  Recently I turned to Pinterest to look up some ideas for the best Tomato soup.  While this one isn't the healthiest I've seen I think I'm going to try it out in the near future.  I thought I would pass it on in case you need a good soup to warm up your winter season.  Since I'm in Florida I won't be making it to warm me up but rather just because my waistline doesn't need anymore Crispers :-) enjoy!

Pumpkin Dip with Gingerbread Chips

"I have the biggest sweet tooth. After the holidays, I gotta start working out."

The above quote is so true for many of us... including myself sometimes. However, I recently stumbled upon a recipe that's healthy, tasty and festive.  I'm currently at my best friend Amanda's house (you may remember her from 2 prior posts here and here) and she had some of the Stacy's gingerbread pita chips which are amazing!!!  She had read about a recipe for pumpkin dip on Pinterest (we're slightly addicted to that site).  So we decided to experiment and try it out for ourselves.  The result was an amazing, quick and cheap dip that's perfect for the holidays.  Not only will it save you some calories but it will also save you some cash to spend a little more on that someone special.  While the dip was good we did say it would also be great if you cut the cool whip in half and added a block of cream cheese instead.  As is it is a little sweet (great if you're looking to satisfy the sweet tooth) but the cream cheese might help balance out the sweetness.  Enjoy!

Hummingbird Bundt Cake

"It is not what is poured into a student that counts but what is planted." -Linda Conway

It has almost been over 2 months since I posted last!!!  Now that this was officially the last day before Christmas break I can now post!!!  After one of those days where you are so busy you can't even find time to get up to go the bathroom this is what I decide to do to relax... blog again :)  I can't believe I've stayed away for so long.  Starting teaching has been rewarding and overwhelming all at once.  I love teaching and haven't regretted the decision to change from the job I had planning events for the last 4 years to teaching around 90 high school students every day.  I love the fact that after class students come to me to ask questions other than science questions, so many of them are truly looking for advice which is interesting because us "older people" often look down on them as if they won't listen to us... they listen way more than you know.  It has been exhausting and overwhelming though.  I went from my job I was well adapted to, to teaching 5 new classes and having to make everything from notes to tests.  Plus grading - oh my goodness I had no idea how much grading you do!  I literally stay up until about 10 PM every night catching up on grading and planning.  So thank you to all the teachers I had in my life I totally took you for granted!!!  That being said I finally found some time a few weekends ago to try out a new recipe - and a baking on at that!  For those of you following the blog for a while you know I'm more of a cook than a baker. I often feel like I can't experiment as much with baking but when I came across this recipe I knew just the tweak to make.  This is a Cooking Light recipe for a made over hummingbird bundt cake.  For those of you in the south you probably know what a hummingbird cake is but in case you don't it's basically a cake with pineapple, pecans and bananas in it.  The recipe originally called for a Bourban Glaze but I honestly think you can't have Hummingbird cake without cream cheese so I substituted a cream cheese glaze instead but it would probably be wonderful either way.  The recipe also made them in mini bundt pans which I did.  I think this would make a beautiful dessert for new years, or an nontraditional Thanksgiving dessert.  I won't keep you any longer since I'm sure you're salivating thinking about the yumminess... here's the recipe!  

On a side note another recipe to come soon - homemade cinnamon chocolate chip biscottis that one of my student's brought to class the other day!

Anyone can make Tiramisu

Origin of TIRAMISU

Italian tiramisù, from tirami su!, literally, pull me up!

Are there certain foods that intimidate you?  I know for me I have several.  My current fear is Indian food, which I'm trying to muster up enough courage to get over.  I have learned from the past those I'm most intimidated to try cooking are ones I end up falling in love with.  For the longest time I was completely at loss for how to even begin cooking Greek food.  Then I experimented with a few recipes and fell in love.  Another past fear was Tiramisu.  I loved it in recipes but had no clue how to start making it.  Then I began looking online and found quite a few simple recipes.  I took what I liked from all of them and put together an amazing recipe that I use over and over again.  This is a great one to make in advance and take to a friends home.  It does need to sit at least 4 hours to overnight so it is a great dish to make for parties the day before.  I can't wait to share it with you and hope you love it as much as I do!!!

Chocolate Popcorn

drizzled choc. popcorn

"What you see before you, my friend, is the result of a lifetime of chocolate." - Katherine Hepburn

Well I had planned to attempt to make the caramel popcorn the other night and got home from the grocery store only to realize that I had forgotten corn syrup.  So I attempted another one of my favorites… chocolate drizzled popcorn.  This is something I tried the first time I went to NYC and fell in love.  When I went back the store that had sold it had closed down and I haven’t been able to find it since.  I will admit Target carries a pretty amazing white chocolate/cinnamon popcorn but it still didn’t compare to the chocolate drizzled popcorn.  So I made my own chocolate drizzled and sprinkled with sea salt.  It was the perfect combination of sweet and salty.  I was surprised by how incredibly easy it was to make and couldn’t wait to pass it on!

A recipe I can’t wait to try – Caramel Corn!

I'm someone who believes the only way to see a movie is in a big theater, on a big screen, with a big bag of popcorn. 

Dan Glickman 

If you asked me to pick my favorite food my response would probably surprise you.  Granted my favorite foods change a lot but one that has always stayed is popcorn.  I absolutely love popcorn, any kind of popcorn.  From microwave, to movie theatre, to chocolate drizzled, I love them all.  However, most of the time I have to buy whatever kind of popcorn I want because I don’t know how to make creative kinds of popcorn.  However, after seeing this recipe I’m hoping that will change and I will be posting many new creative popcorn recipes.  My hopes are high for this recipe… can’t wait to try it!

Life Changes = Cooking Changes

When you are through changing, you are through. ~Bruce Barton

For those of you who don't know me personally I've had a huge job change recently.  So I apologize that I have not posted on here in a while. Almost a month ago I took a job teaching high school science.  So far it has been a wonderful experience in which I've been able to use my college degree.  However, for those of you who are not teachers I had no clue how much work a teacher puts in to their job.  I now appreciate every teacher I had and the 12 - 15 hours a day they would sometimes put in to teach me.  With this job change I've also lost a lot of my free time in the evenings.  The times I would use to cook before are now spent grading papers and making lesson plans.  So along with this job change I've also had a change in my cooking.  I have gone from spending two hours cooking each night to learning to throw together quick meals.  So my posts will also reflect this from here on out. Some of you are cheering because you also need quick easy meals and others of you may be a bit disappointed because you love the challenge that an involved meal brings with it.  I agree with both of these sides, I love the challenge of an involved meal but I definitely need the convenience.  So while most of my weekday posts will be quick convenient meals I am still making meals that involve a little bit more of a challenge on the weekend.  I hope you'll follow along with me in this adventure of cooking and teaching.  I can't wait!  Here's my first super simple crockpot recipe below.

Easy Summer Berry Cobbler

Seize the moment.  Remember all those women on the Titanic who waved off the dessert cart.

Erma Bombeck

Vintage Butterprint Pyrex

I thought the quote above was cute.  I am one of those people who cannot keep desserts in my house.  I honestly will eat them until they are gone.  There might have been an occasion or more than one during our first year of marriage when my husband held up an empty dish in shock to ask if I had ate all of the brownies, because he had only had 2. I try to practice willpower but when it comes to brownies it's just like everything else goes out the window.  That is why I try to give away any desserts I make.  My waistline and running time cannot afford to have dessert every night (especially if I eat the whole pan).  I also hate going over to someones house to hang out and not bringing anything.  S0 a lot of times I'll bring a dessert along.  That way I get to bake some, I get to have some and I get to leave it there to tempt them (evil laugh).  In all honesty though I do like to bake I just try not to do it too often.  However, this past weekend when we were going to a friends house I realized I had no butter, no cake mix, no brownie mix, nothing just a few bags of frozen blueberries I'd picked a month ago.  So I tried mixing a little of this and a little of that and I had an amazing cobbler result from all that experimenting.  I had to share it because summer is the perfect time to make berry cobblers as the berries are so fresh.  I also think these would make great mason gar desserts.  Mini cobblers in Mason Jars topped with vanilla ice cream... sounds like a perfect southern summer dessert to me! Speaking of berries, thank you to everyone who filled out the survey last week.  It showed that the overwhelming majority considers cherries their favorite summer fruit!  I completely agree!!! Enjoy your summer dessert, don't eat too much!