No matter the season and occasion, there is always time for a good dessert. In the winter months we have to buy canned or frozen fruit or buy fruit shipped from other countries, but during summer we can buy locally grown produce to put in our fruit desserts.

If peaches are one of your favorite desserts, you just have to try a homemade peach cobbler recipe. Baked until golden and served hot and fresh, peach cobblers are the perfect summer dessert. If you are in need of some homemade peach cobbler recipes, RecipeLion has over thirty peach cobbler recipes. Here are some hand-picked peach cobbler recipes from the site that are sure to please:

Fresh Peach Cobbler- Fresh peach cobbler offers the freshest, finest peach cobbler you will find.  Made with the simplest and most natural ingredients, this easy peach cobbler recipe is simply one of the best.

Grandma’s Favorite Peach Cobbler - Grandma Baker loves peach cobbler and she’s tried many different kinds.  This recipe is by far her favorite and so, it was named after her. Peach cobbler recipes are rich in flavor and are always a hit at parties and get-togethers.

Peach and Raspberry Cobbler - The sweet taste of peaches and raspberries come together for this flavor explosion known as peach and raspberry cobbler. This fresh peach cobbler recipe is made with a cornucopia of tasty ingredients that will leave you and your guests satisfied.

Any Fruit Cobbler Pie - If you’re not sure you want peach as your active fruit in your cobbler recipe, use this recipe for any fruit cobbler pie and you can use any kind of fruit imaginable.

Have you ever thought of using tofu in a peach cobbler recipe?  You might after you see this tasty looking dessert straight from the Muffin Tin Mania blog.  This recipe for Muffin Tin Peach Cobbler cuts out a lot of the fat associated with cobblers by replacing butter with tofu.  Muffin Tin blogger Matthew Kadey swears people unaware of the secret, healthy ingredient won’t be able to even know of its existence.

If you want something with a little more of an edge, you might want to try Bourbon Peach Cobbler.  This peach cobbler recipe from And All The Trimmings delivers an edge in the form of a quarter cup of bourbon whiskey.  This recipe adapted from Tyler Florence’s Dinner at My Place is sure  to deliver a powerful punch of flavor and taste and prove to be an unforgettable dessert.

Maybe you’re looking for a smaller dessert to feed only about two people.  If that is the case, you should check out Table for Two:  Summery Peach Cobbler.  This recipe comes right smack out of the blog Datingish and provides the perfect summer cobbler recipe for two.

You now have nine new and interesting homemade peach cobbler recipes to try for yourself.  If any peak your interest, try them out and let us know how you liked them!

This is a post from: Recipe Lion

Must-Try Homemade Peach Cobbler Recipes

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Guest poster Marcela shares:  If you’re a gardener, growing herbs can be a challenge, but it’s the sort gardeners like to win. The flavor is superb, and the inevitable contrast is with store bought herbs. Try this yummy recipe for artichokes with herbs and see for yourself. Most gardeners will tell you that their own herbs are as good as cheap home insurance, and there’s a good reason for that. There actually is a quality difference.

Most manufacturers don’t do anything fancy or destructive to their herbs. They dry them, chop them, and try to concentrate the herbs, and in all fairness, they do a pretty good job of it. They don’t use additives or mysterious chemicals, mainly because they don’t need them. Herbs contain their own natural oils which are both aromatic and pervasive, and as long as they’ve been dried properly, there’s not much loss of flavor.  Try this recipe for baked chicken with Dijon and balsamic vinegar and you’ll understand.

The difference is the actual chemical state of the herbs when cooked. It’s a matter of biological fact that when picked, all plants undergo rapid chemical changes caused by cessation of osmosis. In a few hours, these changes can alter the chemical composition of the plants. This is something you can test for yourself, seasoning different dishes with both home grown and store bought herbs.

Fresh picked herbs have about one to two hours before those chemical changes take place. They result in a sort of dulling of the flavor, which is almost unnoticeable in the strong aromas, but it’s clearer in the taste. Store bought herbs vary considerably as a result of the chemical changes, but when processed, become homogenized, and don’t deteriorate further.  Make this delicious restaurant copycat recipe for Carrabba’s Italian Grill bread dip mix.  YUM.

To test this, try a range of dishes with a selection of store bought herbs and the same herbs which you’ve grown yourself. Pick your own recipes, but there is one suggestion: Chicken dishes. Chicken provides a great palette for herbs, and the herbs stand out very well in sauces, marinades, etc.

Preparing Fresh Herbs

The only additional step with using fresh herbs the same way as store bought herbs is that they must be chopped fine. The plant tissues are tough, and to release the oils and flavors, a bit of extra work is required.

Fresh herbs should be cooked immediately or eaten ASAP. Cooking expands the plant tissues and releases liquid oils. (This is similar to the bergamot in Earl Grey tea effect, and a bit of stirring will distribute the oils properly).

An alternative to chopping is garnishing, using fresh sprigs of herbs. This looks great, but remember to remove any hard or woody pieces, and do not use long sprigs which may get stuck in the throat. Sprigs should be smallish, bite size, soft, and easy to eat.

The comparison so far is that home grown herbs beat store bought, easily. The concentrations of flavor are much higher, and the fresh plant tissue provides added water, which enhances taste sensations. Thyme, in particular, notably lemon thyme, is dazzling as a fresh herb, particularly with chicken.  It is also featured very nicely in this adult beverage recipe called Thyme for Romance.

An herb garden is the gardener’s equivalent of contents insurance. Whatever else is on the menu, the flavor can be guaranteed.  Remember, some of the best ever dinner recipes use herbs, like this scrumptious lamb with garlic and herbs.

What’s your favorite way to use herbs?  Post a comment or send us an email to let us know.

This is a post from: Recipe Lion

Guest Post: Home Grown Herbs vs. Store Bought - Big Differences

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Break away from ordinary pasta recipes and make your dinner extraordinary with these easy baked pasta recipes! Baked pastas - everything from baked mac ‘n’ cheese to lasagna - are the perfect family-friendly recipes to feed your crowd on a busy weeknight. These recipes are also popular crowd-pleasers at potlucks and dinner parties. Whether you have a house full of carnivores, or you are looking to use up an overabundance of farmer’s market produce, we have a baked pasta recipe that will work for you. Try one, try a bunch or try ‘em all! Click here to view the full collection of Easy Baked Pasta Recipes.

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Easy Baked Pasta Recipes

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Every once in a while, I just have to go home to Arkansas…to put my feet upon the ground of my childhood home, to remember where I came from…and to eat some of the finest food on the face of the planet.   I have been asked on many occasions from my followers on Twitter (@beckypruitt) and my friends on Facebook, “Are you there to visit family or to eat?” My answer is…both…there cannot be one without the other.  In my book, family and food just naturally go together. Sunday dinners are all about the food, holidays are all about the food, picnics…food, stopping by for a quick visit…food.

Some people mistakenly categorize southern food as simply that which is deep fried. The southern food that I grew up with was a beautiful mix of fresh (and home canned) fruits and vegetables….tomatoes, peppers, okra, purple hull peas, field peas, black-eyed peas, green beans, watermelon, cantaloupe, plums, blackberries, onions mixed with a good portion of animal fat (mmmmmm…..bacon….ham……) or copious amounts of butter. Where I grew up, Food is not just fuel, it is a thing of beauty…..a symphony of sight, smell and taste. *sigh*

My Momma and I went to my Grandma’s house for a visit while I was there. Now, my grandma is the type of woman who will get up at the crack of dawn and fix all of my favorite things to have for lunch…but this time, I wanted to have a lesson in cooking all of the favorite things my grandma makes for me.  Although I consider myself to be a pretty good cook, I never quite mastered the art of fried okra and have never cooked purple hull peas (one of my all time favorites)…mostly because these are things I just can’t find in abundance in Indiana. I wanted to reconnect with my roots in a very foodie kind of way.

We arrived that morning and set out to plan our lunch menu. After looking at all of the produce we had from friends, family, and neighbors, we decided to cook up a mess of okra (a “mess” in Arkansas means a skillet or pan full), some purple hull peas, fried corn (cream corn), cornbread, and banana pudding…accompanied by homemade pickles, fresh tomatoes and cucumbers. Yes, you read correctly..there are three of us for lunch…yes, just three. Needless to say, my jeans didn’t fit right for a month after my visit.

Grandma taught me to proper way to “look” the peas and the correct size to cut the okra so it doesn’t get tough in cooking. We used her pressure cooker to cook the peas (along with about a pound of bacon). The best part….the very best part was I got to use her cookware–iron skillets passed down from her mother. I used her knife to cut the okra — a knife that she received as a present on her wedding day — a knife that has been used so much, it is paper thin and has a curve worn where she cuts.

In this day and age where we are all a-hustle….wolfing down our food at lightening speed to get to our next activity, it was such a pleasure to spend a few hours with my Grandma cooking and creating…and then enjoying our lunch, sitting down at the table and talking about life. That is why I cook beautiful food…to enjoy it…to be able to share a bountiful feast with those I love and take some time to reconnect with them. I am proud of my southern roots and the things it instilled in me — namely the art of slowing down — and enjoying good food.

Next Week: Grandma’s Fried Corn (Creamed Corn)

Read Becky’s blog, Divorced Diva’s Guide to Survival.

This is a post from: Recipe Lion

Guest Post: Cooking With Grandma

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Mmm…Greek yogurt!  I love the stuff, and now, 5 lucky folks have the chance to win a whole case of it!  The good folks over at Chobani are graciously offering 5 RecipeLion readers a sampler pack of their amazing yogurt.  The sampler will have 4 (6-ounce) containers each of strawberry, blueberry, and peach yogurt. I have personally tried all 3 of those flavors, and they are truly delicious!

Read more about Chobani and enter to win your own sampler case of Chobani Greek Yogurt today.  Hurry — your chance to enter ends on September 6th.

Good luck!

This is a post from: Recipe Lion

Win A Case of Chobani Greek Yogurt!

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You know how people say cheese makes everything better? Well I say blueberries make everything better, well almost everything, don’t get too crazy. When it comes to pancakes, muffins, waffles, cereal, cake, cheesecake and so on, I say just add blueberries! It makes it so much better, it’s rich, sweet and scrumptious.

Now with blueberry season well on its way, as mentioned in our 16 Delicious and Fun Blueberry Recipes, I can’t seem to get enough of them. But if your thing is sweet, sweet and yeah bring on more sweets then check out some of my  favorite blueberry dessert recipes below:

Honeyed Date Blueberry Pie from What Smells So Good? - This combination of flavors is so sweet and delectable it should be illegal, I’m just saying.

Blueberry Cheesecake Ice Cream - So we have blueberries, cheesecake and ice cream, enough said. Yummy!

Blueberry Filled Cookies - Hot blueberry filling spills out of these warm and flavorful cookies, plus if you like baking they are fun to make.

Lemon Blueberry Cobbler from Sarah’s Blueberry Recipes - There isn’t much better than the combination of blueberries and lemon, I’m not sure why but it’s a deadly combo of delicious to me! Check out even more blueberry dessert masterpieces from this site here.

Wild Blueberry Pie - Last but not least wrap your taste buds around this classic blueberry pie recipe. This is what it’s all about.  With each bite it brings back warm memories from childhood baking with my Mom and Grandma.

So what memories does will these recipes bring out for you, or what new memories will be created? Enjoy.

This is a post from: Recipe Lion

Just Add Blueberries

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By the looks of my little cherry tomato plant that sits outside my suburban front door we are now in tomato season! I’ll admit it I got pretty excited at the site of some actual red from my silly plant that’s been sitting there for 6 weeks now, looking very green indeed.

So in celebration of my newly red, ripe for the picking cherry tomatoes let’s take a look at some yummy recipes. Whether it’s cherry or regular there’s nothing like fresh from the vine tomatoes.

Whenever I think of cherry tomatoes I think of salad, so an absolute must try is this Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette from Kalyn’s Kitchen. This is not your average tomato mozzarella salad and it’s crazy delicious.

Another tasty cherry tomato recipe is this Stir Fried Cherry Tomatoes with Basil from Nami Nami. This is an easy recipe, flavorful and very fragrant. If you want to mix your tomato varieties try this Tomato Salad also by Nami Nami.

Who needs stuffed peppers when you have this unique and scrumptious side dish, Cheesy Stuffed Tomatoes. It’s mouthwatering and you make it in the microwave!

Now moving on to some main dishes, check out this Spicy Spaghetti Chicken, perfect for using green tomatoes. This Quick Tomato-Basil Pasta is great for vegetarians or add chicken to bring some protein into it.

For more pasta loving dishes you can try this heavenly Baked Mostaccioli Caprese or the easy Spaghetti with Artichokes and Tomatoes from The Pioneer Woman (substitute canned tomatoes for fresh of course). Add some garlic bread on the side and now we’re really talking.

If you’re looking for more tomato dishes that don’t involve pasta try these delectable options:

Garden Tomato Soup from Budget Bytes

Fresh Tomato-Chicken Casserole

Here are some other interesting posts to help you make good of this in-season vegetable, or fruit if you so please:

How to Dice Roma Tomatoes (Starring my Favorite Knife) from The Pioneer Woman

How to Ripen and Skin Tomatoes

This is a post from: Recipe Lion

Making the Most Out of this Tomato Season with Delicious Recipes

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Everyone loves chicken, but some recipes takes hours to prep and cook. To help out the busy home cook, we’ve gathered our top 10 quick and easy chicken recipes. These recipes are perfect for busy weeknights when getting a meal on the table is the last thing on your mind. From kid-friendly chicken and noodles to fun and flavorful tortilla crumb chicken, this collection covers it all. These recipes are bound to please the whole clan.

Quick Chicken and Noodles - This recipe is as simple as the title makes it sound. This basic chicken recipe uses only 6 ingredients and is ready in 10 minutes. Try this as an easy dinner tonight.

Impossible Chicken Taco Pie - Impossible Chicken Taco Pie is a quick and easy weeknight meal made with Bisquick. Get the great taste of chicken tacos in this simple, family-friendly baked pie.

Tortilla Crumb Chicken - With this fun and easy recipe, tortilla chips work as a tasty breading for pan-fried chicken. This is a great weeknight meal and you can adjust the number of chicken breasts depending on how many people you are feeding!

Tangy Garlic Chicken - Garlic lovers will love this flavorful chicken recipe. This is an easy weeknight meal that will have your family gathering around the table fast. Serve this with pasta or over rice.

Click here to view the full collection of 10 Quick and Easy Chicken Recipes.

This is a post from: Recipe Lion

Quick Chicken Recipes

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I was a Boy Scout in the early 1970’s in South Carolina. Went camping in the Francis Marion National Forest, hiked the Swamp Fox Trail, and learned to cook small meals in a single pan over the campfire. The one I remember most was the Egg in a Frame. The Troop Leader impressed us by cooking the egg in the middle of the toast at the same time in the small pan.

Fast forward to 1994, when I bought my oldest daughter, then age 8, her first cookbook. That’s when I found out Betty Crocker had been teaching kids about the Egg in a Frame since 1957! Since it brought back youthful memories for me, it was the first thing we cooked together.

All the ingredients you need are bread slices, eggs, butter or margarine, and salt and pepper. You’ll also need a plate, frying pan or griddle, and a glass with a small mouth. I used to just butter the pan over medium heat, but the butter would be gone by the time I flipped the bread. Now I just spread softened butter over both sides of the bread slice before I cut the hole in it. Yes, that’s what the glass is for, cut a hole in each slice of bread and place the round to the side.

Heat your pan over medium heat and when hot, place the bread slices in the pan, then crack and add a single egg to the hole in each bread slice. Go ahead and place the round piece in the pan to cook at the same time. Cook until the egg whites are setting, then add salt and pepper. Flip it when necessary to cook the egg to your desired doneness. Serve it up. If you like your eggs over easy then the round bit of toast is perfect for yolk dipping!

Fast forward again to 2006. My youngest daughter (then 9) wanted to start cooking. Yep, “Eggs in a Frame” it was. She’s now 13 and cooked what you see in the accompanying photos. I helped make sure we were a lot neater about it than usual for the pictures!

By the way, since this has been around for a while (older than me) it’s called by many names: Eggs in a Basket, Eggs in a Picture Frame, the recipe is even on RecipeLion.com as Peek-a-Boo Eggs. And, if you’re in a festive mood, you can use cookie cutters for the hole instead of the glass. I’ve been known to use Christmas tree and snowman cutouts for the Holidays!

As always, please leave a comment if this sparks a memory for you or if you have a particular food memory you would like to share.
John Kilgallon,  Restaurant Recipe Secrets

This is a post from: Recipe Lion

Food Memories – Eggs in a Frame

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Close your eyes and imagine you have this large doughnut and as you take a bite through this sweetness your taste buds hit sweet Vidalia onion!  Soft, sweet doughy goodness transitions to the light crunchiness of the sweet onion.  I am not a real big onion fan, but an onion ring of that caliber, I would eat every day!

Yep, back to Charleston, South Carolina again for this food memory.  Bessinger’s BBQ on Savannah Highway is not only famous for their BBQ pork, but for their onion rings as well.  Everyone that lives there has known that since 1946 when they opened.

My older brother took me there for the first time when I was about 10 or 11 years old.  I was not an onion fan then either, but my brother assured me I would love their onion rings with my pork sandwich.  I did and have ever since.

I introduced my own family to that onion ring on my last visit way back in January 1996.  Fourteen years later and I’ve not been back.  You can get Bessinger’s sauces by mail order, but not their onion rings.  (Even if you could, I doubt they would make it all the way here)!

My previous Saint Bernard hot dog post put me in touch with some folks back home and these onion rings came up during a walk down “Food Memory Lane.”  One of them told me she believed the onion rings were made with a cornbread or corn meal flour mixed with buttermilk.  Then the dipped rings are chilled in the fridge for about six hours before frying.  Well it was enough for me to try it–my first copycat recipe attempt.  The family was ecstatic as I commenced the preparations.  Get the full recipe for Bessinger’s BBQ Onion Rings Copycat at RecipeLion.com.

I mixed the corn meal flour, sugar, salt and buttermilk and then the batter alone went into the fridge.  (No room for racks of pre-dipped onion rings amongst the leftover Chinese and Italian takeout containers in the family fridge).  I sliced the onions at about a 1/2 inch thick, while the peanut oil came to temperature.

I dipped the rings in the batter mixture and fried them up, flipping them in the oil as the down side browned.  The first few looked pretty good, had my fingers crossed.  As I went, they got sloppier and sloppier looking as my temperature on the oil started wobbling.  I still had not tasted them though.

My daughter said they looked good, but I could tell she wasn’t sure about trying them.  Born in 1997, she has no idea what the real thing tastes like.  My biggest fan wasn’t going to make me feel bad.

I finished the batch and put the better looking ones on a plate for the family to try.  I had already tasted one so I knew the verdict.  “Fail.”  “Yes,” my wife confirmed, “fail.”  I felt like I had just been voted off a reality cooking show.

Don’t get me wrong, the rings tasted good with a crunchy, sweet taste and a hint of corn meeting that tender sweet onion flavor.  Everybody liked them, but the “fail” was for not matching the “doughnut” onion ring texture and flavor of the past.  Maybe next time.

Hhhmmm, maybe I was looking at this the wrong way.  Where’s that drop doughnut recipe I saw on RecipeLion.com?

Please leave a comment if this sparks a memory for you or if you have a particular food memory you would like to share.

John Kilgallon, Restaurant Recipe Secrets

This is a post from: Recipe Lion

Food Memories – The Doughnut Flavored Onion Ring

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