Blackberry Cobbler

The one dessert I know my parents like and it's extremely easy and you don't  have to use blackberries, you can use peaches, etc.
It's great warm and topped with ice cream!



Blackberry Cobbler

1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.

Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.

Bake at 350°F. for 45 minutes or until golden brown.

Layered Tortilla Pie

One of my favorite things to do in the fall is go through recipes! I love it! My mother in law and I often swap recipe books and try things out and tell each other which ones have worked for us. This one was a hit with my family.

Layered Enchilada/Tortilla Pie

Ingredients

* 1 pound ground beef
* 1 medium onion, chopped
* 1 can (8 ounces) tomato sauce
* 1 garlic clove, minced
* 1 tablespoon chili powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 can (2-1/2 ounces) sliced ripe olives, drained, optional
* 1 tablespoon butter
* 6 corn tortillas (6 inches)
* 2 cups (8 ounces) shredded cheddar cheese
* 1/4 cup water

Directions

* In a large skillet, brown beef and onion until meat is no longer
* pink; drain. Add the tomato sauce, garlic, chili powder, salt,
* pepper and olives if desired. Bring to a boil. Reduce head; simmer
* for 5 minutes or until thickened.
*
* Lightly butter tortillas on one side; place each tortilla, buttered
* side down, in a 2-qt. round casserole. Spoon about 1/2 cup meat
* mixture on each of the tortillas. Sprinkle with about 1/3 cup
* cheese. Repeat layers, ending with cheese.
*
* Pour water around the sides of casserole (not over top). (* I put water inside the enchilada can so that I'm not using just water.) Works well!
* Cover and
* bake at 400° for 20 minutes or until heated through. Let stand 5




Courtesy: Taste of Home/2009

A Great Fall Crock-Pot Soup Recipe

Crock-Pot Chicken Tortilla Soup

1 lb shredded, cooked chicken

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz) can enchilada sauce

1 (4 oz) can chopped green chiles

1 medium onion, chopped (I use purple)

2 cloves garlic, minced

2 cups water

1 (14.5 oz) can chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt (this can be more, or less to taste.  I use more)

¼ tsp black pepper (same as above)

1 bay leaf

1 (10 oz) package frozen corn

1 (15 oz) can black beans

1 Tbsp chopped cilantro

Shredded 4-cheese blend Mexican cheese or Sharp cheddar

Tortilla strips or broken tortilla chips

Place chicken, tomatoes, enchilada sauce onion, green chiles, and garlic into slow cooker.

Pour in water and broth and then all seasonings (including bay leaf).

Stir in corn, beans, and cilantro.

Cover and cook on low for 6-8 hours or high 3-4.

To serve, sprinkle shredded cheese and tortilla strips on top of each bowl.

**I have also used additional chopped fresh green onions for garnish along with cheese and chips/strips…very good.

• http://faithandseasons.blogspot.com/Stacy Robertson

By Stefanie- I rec'd this recipe from a dear friend and my family has enjoyed this recipe on almost a weekly basis.  I made it this way many times until I found the tomato sauce cans that are 'fire roasted diced tomatoes."  I replace the whole peeled tomatoes.  

This is a great recipe!!!  Thanks for sharing Stacy!