Fresh Peach Cobbler

Oh ya'll.... I was a naughty girl tonight... NAUGHTY.  Curtis got some AWESOME fresh peaches from our dear friends at Smith's Nursery and Farmer's Market in Saltillo and I decided to make a peach cobbler.  Who would have a better recipe for pure Southern comfort food that Paula Deen?!  It did not disappoint!

Find some fresh peaches (Go to Smith's!) and get to work on this cobbler.  YUMMY!

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
  
• 1 1/2 cups milk
• Ground cinnamon, optional (didn't use this, but if that's your thing, go ahead with your bad self)
• LORI'S ADDITION (1/2 tsp. vanilla, cause that's how I roll!)

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

This smells so yummy!

Put the butter in a 3-quart casserole dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.(This is where I added the vanilla.  It just made sense.) Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. (yuck!)

This is what it looks like before it bakes.  I wanted to stir, but when Paula says "don't stir" you listen, ya'll!

Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.  (I suggest homemade vanilla!)

So good!

Canned peaches will work if you can't get your hands on some good, fresh peaches.  Ya'll enjoy!

Bride's Helmet

JC wearing what he called a bride's helmet.  Not sure why a bride would need a helmet, but in JC's little mind, one does. LOL!

Turkey Meatballs with Bowtie Pasta

Curtis' favorite food is his Mom's spaghetti and meatballs! In our 10 years of marriage, he has given me props that I have finally almost gotten the hang of it.  I make this for birthdays, anniversary, Father's Day, any time a special dinner for my man is warranted.

No reason to mess with perfection, but tonight I made a variation of our traditional beefy meatballs and spaghetti, and it turned out so great I decided to share it with ya'll. (Incidentally, if you would rather use beef, the recipe is exactly the same.)

Can you dig it?

TURKEY MEATBALLS with BOWTIE PASTA

Meatballs:
1.5 lbs ground turkey (my first time cooking with ground turkey, and it was a smashing success!!!)
1/4 cup bread crumbs (I like Italian variety, but any kind will do, or some crushed up crackers or crusty bread... you get it!)
1 egg
Splash of milk (maybe 1/8 cup)
1 Tbsp. garlic powder
2 Tbsp. grated parmesan (fresh would be awesome, but I shook mine right out of the green can)
1 tsp. onion salt
1 tsp. dried oregano
Salt and pepper (to taste)

1 Tbsp. olive oil (for cooking meatballs)

2 jars of your favorite spaghetti sauce
1 Tbsp. brown sugar

1 lb. Farfalle pasta (bowties)
Salt

Mix all meatball ingredients with your hands, just until well combined.  Mixing too much will make tough meatballs. Roll into walnut-sized balls.  Heat olive oil in a pan.  Cook meatballs until nicely browned (turning to evenly cook.)  Drain meatballs and place in a casserole dish.  Cover with two jars or spaghetti sauce.  If you make your own, go ahead and use that, but I haven't been able to make any that tastes any better than my "doctored" version of Ragu or Hunt's.  Sprinkle brown sugar on top of sauce and stir in to combine.  Bake meatballs and sauce for 30 - 45 minutes in 350 degree oven.  The longer you bake it together the more the meatballs take on the saucey taste and become even yummier!

Prepare pasta according to package directions.  Make sure you salt your pasta water.  Makes a HUGE difference in the yumminess of your pasta!

Nothing beats good ole red meat, but these turkey meatballs aren't bad for a slightly healthier choice!  I dare say my family might not have known the difference if I hadn't made such a big deal out of how fancy I was for buying turkey.  LOL!

Serve this up with some garlic bread and you have got yourself an Italian feast!  Mama Mia! :)    Let me know if you make this and how yours turn out.  Ya'll enjoy!

Summer Pasta Salad

Summer in a bowl - the veggies

Curtis and I have this fabulous and easy pasta salad that we like to make in the summertime!  (I just realized this is kind of turning into a cooking blog.  LOL!  Oh well, I am a homemaker now.  What can I say?!)  It is just veggies, pasta and  Italian salad dressing. Easy peasy, right?! 

Here's the recipe:

Lori and Curtis' Super-easy and Super-yummy Pasta Salad

1 lb. pasta (We like the tri-color rotini for the color!) cooked al dente, drained and cooled

1 cucumber, cubed

1/2 bell pepper, chopped

1/2 onion, chopped

1 small tomato, seeded and chopped

1/2 cup Italian salad dressing (more if you prefer)

Salt and pepper (to taste)

Cook pasta according to package directions. Drain and cool completely.  Chop all veggies and add to a large mixing bowl. Salt and pepper veggies liberally.  Add cooled pasta to veggie mixture and poor Italian dressing over the top.  Stir until everything is coated with the  dressing.  Chill and serve!  This is really good the next day too!

Looks delish, right?

This is one of the easiest recipes ever and so tasty and refreshing on a hot day!  Ya'll let me know if you try it!

How many Harrisons does it take to make homemade ice cream???

Somehow Kristi and I wound up in charge of the homemade ice cream at the Harrison 4th of July get-together this summer, and neither of us were quite sure how to make it.  Neither of our smart phones were very "smart" when it came to locating a good recipe for us.  So we started asking everyone how much of this and how much of that went into homemade ice cream.  No one ever gave us exact measurements until we got to Tiny (my Daddy) - National Guard Mess Sargent Extraordinaire! :)  He said, "Well, this is how Mother (Mamaw Lucille again, ya'll) made it."  And we began cracking eggs, opening cans, borrowing vanilla flavoring (thanks kind neighbors down the street!!!), measuring, pouring and stirring until we got it just right.  Uncle Kenny and Curtis manned the freezer/ice/salt situation.  Although we all thought it took WAY TOO LONG (hungry, hungry Harrisons), it finally froze, and ya'll, it was the best, richest, smoothest homemade ice cream we've ever had!  If you are looking for a low fat or low calorie recipe, THIS IS NOT YOUR RECIPE.  

I decided so that we don't go through this again next 4th of July, I would document this recipe. 



I wish I had gotten a picture of Kristi and I in the height of our frustration, but this cute one of Uncle Jimmy and Lucy Goose in her 4th of July dress will have to do! :)



Kristi - bookmark this recipe on your phone for next year. :)

Harrison Homemade Ice Cream

6 eggs

2 cups granulated sugar

2 cans sweetened condensed milk (Yep, ya'll read right - that is a LOT of sweetness)

1.5 tsp vanilla extract

Whole milk

Using an electric mixer, mix the eggs, sugar, sweetened condensed milk and vanilla until well combined.   Mix about 1 qt. of the milk into the mixture.  Carefully pour into your ice cream freezer and pour remaining milk up to the line on your freezer.  Put the freezer's mixer in and move it around to mix the milk in. 

Freeze, and enjoy!!!